An herb garden is the perfect project to welcome spring! Whether you’re planting in the backyard or on your balcony, herbs are an easy way to add flavor and fun to your meals. Find a good spot and a few good recipes and you’re already halfway done!
Where should I plant my herbs?
Be sure to pick a sunny spot to plant your herb garden. If you have enough space, build a raised bed in your garden using a flexible and easy-to-use tool like the Raised Garden Kit from Suncast. If space is an issue, you can use a variety of planters on your patio or balcony, or even in a sunny spot right in your kitchen. Most seeds or starter plants can be found at the grocery store, hardware store, or garden center.
What herbs should I plant?
Choose your herbs based on what you like to cook. Here are a few ideas:
Homemade Salsa – cilantro, basil, parsley, chives
Italian food – oregano, Italian parsley, thyme, basil, rosemary, sage
Mix it up – dill, chamomile, micro basil, lemon thyme, spearmint
Don’t toss the extras!
Can’t use your herbs fast enough? Most herbs can be frozen and saved for future use. They will look a little different after frozen, but they will still add the same fresh, fabulous flavor to your dishes. Just remove the leaves from the stems and place them in a small plastic bag. Squeeze out the air and mark the bag with the type of herb and date. Whenever you want that extra flavor, just add them to your meal, thawed or frozen!
What should I make with my herbs?
There are so many dishes that can benefit from using fresh herbs: pizza, salsa, salad dressing, roast chicken, you name it! But one of our favorites is this super simple pesto recipe from New York Times Cooking:
2 cups fresh basil leaves (no stems)
2 tbsp pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.