5 Herbs for a Kitchen Garden
From a grilled cheese loaded with chopped basil to a sprig of rosemary simmering in potato soup, culinary herbs pack fresh flavor into everyday dishes. If you want the freshest of the fresh, growing your own makes all the difference over store-bought. Herbs are famously easy to grow — even for those of us lacking green thumbs — and they don’t require a lot of space. A windowsill, small balcony or porch is all you need to start a flourishing kitchen herb garden.
Rosemary
This low-maintenance herb is a must-have within reach of the kitchen. It’s aromatic and pungent, and pairs well with savory dishes.
How to grow: Starting rosemary from seed is a challenge, so buy a starter plant instead. Rosemary thrives in containers, but it grows fast so choose a medium or large pot. Give it plenty of sun, at least six hours a day. Overwatering can spell doom for rosemary, so let the soil dry out slightly between watering.
Harvesting: Snip a sprig of rosemary as needed. But don’t clip it all the way to the base of the plant if you want it to branch off and continue to grow. Also, take no more than one-fourth of the plant at a time.
Uses: Meat and poultry dishes, roasted potatoes, sauces, soups
Use with our Rosemary Blood Orange Tart recipe.
Basil
Nothing’s more rewarding than plucking basil straight from your garden and right into your favorite dishes. Fresh, delicious basil with its full, plump leaves enhances the flavor of sauces, soups and Italian dishes.
How to grow: Plant seeds in a pot or container and follow the seed packet instructions or buy a starter plant. Basil hates wet roots, so use a container that drains well and always dump out any excess water. As a fast grower, be prepared to repot your plant into a bigger container and move it outside for the summer.
Harvesting: Trim a few basil leaves for cooking by clipping a section of basil right above a pair of leaves. This method will encourage the plant to grow fuller and keep the delicious basil coming.
Uses: Bruschetta, pasta sauces, pizza, pesto, soups
Parsley
A favorite for garnishing, parsley lightens and brightens dishes with its fresh flavor. Whether you choose to grow flat-leaf or curly-leaf parsley, it’s a staple in any kitchen garden.
How to grow: Parsley grows better from seeds, so plant seeds in a container according to the seed packet instructions. Seeds will sprout in about three weeks. Put the plant in a sunny windowsill that receives at least six hours of sunlight a day, but preferably more. Keep the soil evenly moist.
Harvesting: Once the parsley is four inches or taller, it’s ready for harvest. Trim it from the outside in as needed, leaving the inner leaves and stalks to keep producing.
Uses: Chimichurri, meats (chicken, fish, grilled steaks, roasts,) soups
Perfect with our Parsley Chicken Orzo Skillet recipe.
Mint
So easy to grow, mint quickly takes over a garden if not kept in check — making it a perfect candidate for a container herb garden. Just keep it in a pot to itself. In the kitchen, it’s a favorite in baked goods and, of course, cocktails. Mojitos, anyone?
How to grow: Mint likes to spread, so choose a container that’s wider rather than deep. Plant mint according to the seed packet instructions or buy a starter plant. Put it in a sunny windowsill that gets six hours of sunlight daily. Only water when the topsoil feels dry.
Harvesting: Like basil, snip a sprig of mint right above a pair of leaves as needed. Trimming it this way will encourage it to continue growing.
Uses: Cocktails, desserts, salads, smoothies
Entertain with our Meatball Poppers with Creamy Chermoula recipe.
Chives
Perfect for newbie gardeners, common chives grow like weeds. These green shoots offer a yummy, mild, onion flavor perfect for garnishing dishes. Prefer a garlic aroma? Grow garlic chives instead.
How to grow: Chives love containers, so plant seeds directly into a pot of rich, well-drained soil. Place the pot in a sunny windowsill that gets at least four to six hours of sunlight a day. The seeds take one to three weeks to germinate, so don’t give up hope if you don’t see them sprout right away. Take the plants outside to your porch or balcony once the weather warms up.
Harvesting: After your chives grow at least six inches tall, trim them off about 1 to 2 inches above the soil line, like cutting grass. Only snip away about one-third of the plant. They’ll grow back and you can do it all again.
Uses: Garnish salads and soups or top baked potatoes, omelets or dips. Mix chives into softened cream cheese or butter for a simple and tasty spread.