It’s like a scene in a delightful movie: Dinner approaches, and you leisurely step to your kitchen garden and snip. Voila! A handful of the freshest herb in just the right quantity. Your own herb garden is not only a nice addition to your kitchen, but can save you a few bucks!
Depending where you shop, the price of a bundle of fresh herbs can be the same (or even more) than a live plant, so growing them makes sense.
When considering which ones to grow, I rank them on these three criteria:
- How easy are they to grow? (My assessment is based on growing them outdoors in Seattle weather)
- How often will you put them to use in recipes?
- Are they perennials or will you need to replant them every year?
This year, I’ll be planting all of these common herbs:
I usually start with seedlings (live plants) rather than seeds because it reduces the risk of failure, reduces the work, and is still affordable (right now many are $2). I plant them in pots on the deck outside my kitchen.
I’m no green thumb but I’ve managed to grow all of these except cilantro successfully, so I encourage you to give it a try. (And I would welcome cilantro growing tips!)