Basil: a very well known Italian herb has a strong, pungent, sweet smell. There are many varieties of basil: sweet basil, Thai basil, lemon basil, to name a few. Italian cuisine uses mainly sweet basil and it is used in dishes mainly fresh. Not only is basil a great flavorful herb, it is also useful to plant in your home herb garden for two other reasons: (1) if planted near tomatoes and peppers, it seems to improve their flavor; and (2) basil is also know to repel mosquitoes and flies in your garden.

Oregano: another staple Italian herb, oregano is known for its generous use in tomatoes sauces, like spaghetti. It is a perennial herb, with purple, decorative flowers, which sprout at maturity. Once it reaches maturity, Oregano is at its most flavorful and should only be harvested then.

Sage: is a small perennial herb, used in many dishes, from salads to meats. It has a peppery flavor – it is typically sautéed in olive oil to a crisp, then tossed with pasta. The most flavor is found in new shoots of this herb so care should be taken to keep the plant trim, which will also encourage new growth. Its flowers are blue to purple color and this herb is best harvested after bloom.

Garlic: one the most well known Italian herb and most widely used in Italian cuisine. Definitely a must have in an Italian herb garden! Cloves can be planted directly outdoors or in containers with enough depth and will grow easily with little care. The bulbs are harvested and can be used fresh right away. Other uses include freezing the bulbs or pickled and refrigerated.

Parsley: one species of this herb is also known as Italian parsley. It is a green, biennial herb. Grown indoors, in deep pots, it will require at least five hours of sunlight. Parsley can be a relatively difficult herb to grow. It is great in soups and has been used as garnish in many dishes.

Fennel: is very aromatic and flavorful herb. Its seeds are widely used in Italian sausages, enhancing the flavor. It is a perennial plant; to savor its flavor, it should be divided and replanted every few years. It should be noted that the plant loses its flavor as it matures and should be harvested at the peak.

Rosemary: a native of the Mediterranean region, it grows as a large shrub with little blue flowers. A woody, perennial herb is beneficial to a garden by attracting bees. It is pest resistant, easy to grow, and has an unmistakable fragrance – great in meat dishes.

While there are many options for an Italian herb garden, considering how you will use these herbs in your cooking is the first step. Also to consider are your specific growing conditions, for your indoor or outdoor herb garden. These herbs make a great addition to landscaping, adding aroma and color. Imagine strolling through your herb garden, enveloped by the smells of these beautiful plants, almost like being in an Italian village.

Most every true foodie will have a home herb garden of some variety. This is because there is nothing like the flavor of fresh herbs in your food. This is true for both cooked and fresh dishes. The best part about having fresh herbs available to a cook is they always offer inspiration. The inspiration is drawn from the aroma and the olfactory memory they create. You can’t help but get inspired to cook something delicious right from your garden.

The aromatic value of herbs is not just for the foodie. Many people have a home herb garden simply for the aromatherapy aspect it offers. There is nothing quite as potent and as pleasing as fresh herbs. It has been proven certain smells will generate specific feelings. It helps to know how each herb will make you feel. One herb which has been used a lot in order to create a feeling of serenity is lavender. You will find it in everything from lotions to hand soaps.

There is a therapeutic value in tending a home herb garden. This is due not only to the smells of the herbs, but from the act itself. Many people take up gardening as a hobby because it relaxes them. Gardening herbs is especially beneficial because of how easy it can be. Nothing is more stressful than killing a plant. This is why you can plant everything from simple to manage chives, to more demanding herbs. You are sure to feel calmed simply by getting your hands dirty. This is due in large part to the feeling created from watching your plants thrive.

Many different herbs have been proven to have medicinal qualities. Growing these plants in your home herb garden can help you improve your health. Herbs have been used for centuries in order to treat everything from nausea to migraines. Growing mint is a very good way you can benefit your health every day. Mint has been proven to help you in several ways. Chewing mint leaves after a meal has two main benefits. It makes your breath smell better and it helps you to digest your food.

This only scratches the surface of the benefits you will be able to find from a home herb garden. The best way to find out for yourself is to get started. Those who already have a garden should expand their garden. Not only do herbs do many great things for your body, they make your entire garden look better. Herbs are pretty to look at while being great for you. Enjoy a better life and home by tending to something as gratifying as your own herb garden.

A home herb garden is a great source of fresh herbs any time of the year and has many benefits. The herbs you grow can be enjoyed fresh or preserved by drying or freezing for later use.

Herbs are tremendously useful in so many ways. Your home herb garden has been planted, watered, taken care of, and you’ve watched the plants grow and thrive.  Now it’s time to learn how to use those wonderful herbs and it requires a little bit of work.

The first step in using your herb garden results is to harvest them. Harvesting the herb does not mean removing the entire plant and timing is a very important element. The herbs’ essential oils can be dispersed by the wind and the heat, and on extremely wet days, fewer oils are produced by the herbs. The best time to harvest your herbs is during midsummer, on a calm and dry morning. Harvest the herbs right before the flowers open in the morning and just after the dew has dried from the leaves. Take only a certain amount of growth and be careful not to take more than a third of the herb’s foliage at one time, since the plant will need the remaining foliage to continue to grow well. Also inspect the herb for any damaged leaves or insects before harvesting it.

Using fresh herbs right out of your home herb garden is a delight. Make sure to clean the herbs before using them fresh in recipes. To clean fresh herbs, fill a bowl with cool water and place the herbs in the bowl. For a larger quantity of herbs, use the cleaned kitchen sink. Add about two tablespoons of salt to the water.  Any insects present on the herbs will be driven away by the salt in the water, without damaging the plant. To dry the herbs, remove them from the water and place in a salad spinner for quick drying.

Of course, herbs don’t have to be used at the time they are picked. Herbs can be preserved for later use in three ways by: drying, freezing, or preserving them in salt or vinegar.

Drying herbs: remove any foliage near the base and bundle six to twelve stems together, securing the bundle with a string.  Hang the bundle upside down in a cool place and away from sunlight.  Some herbs lend themselves to drying in individual leaves. To dry individual leaves, place them on a rack or screen. To dry the leaves properly, it’s important to remember to turn them often. A few more automated ways of drying leaves, though also less satisfactory, are appliances like dehydrators, ovens or microwave ovens.

Another fairly simple way to preserve herbs for later use is freezing them. Prepare a baking sheet by lining it with wax paper. Cut the herbs into ¼ inch pieces and place them on the baking sheet in the freezer. Once the herbs are frozen, remove them from the baking sheet and place them together in a bag. Store the bag in the freezer until needed.

Herbs can also be preserved herbs in a medium such as salt or vinegar. For example, to preserve chopped basil, mint, or tarragon, cover the herbs with vinegar and they be will be available to use for several months.  Making a flavored salt is a great way to use herbs. Alternate layers of fresh herbs and salt on a flat surface. When the herbs are completely dry, separate them from the flavored salt and store them in an airtight container.

Each herb can have its own set of instructions on how to use, harvest, and preserve. To get the most out of your home herb garden, make sure to research each type of herb and the best ways to use it.

Depending on your particular needs for an herb garden you can choose to grow an indoor garden or an outdoor garden. An indoor herb garden is a little easier to maintain and is sufficient for a small family to use for cooking purposes. Keep in mind, some herbs are even good for making your own essential oils and/or even home made aromatherapy. For the purposes of this article, though, we will stick to the basics of growing a home garden and getting started.

Typical culinary herbs for a starter home garden can include such herbs as sage, basil, chives, dill, lavender, mint, thyme, borage and a few other basic starter herbs. You can find these herbs in seed form or in a starter plant form online. Shopping for herbs online is the best way to find the best selection and get what you want to start your herb garden.

When your herbs are fully grown and ready, you can dry them save them up for the winter by cutting off the top leafy parts (from those that are of a leafy variety). You can simply wash them, allow them to dry and properly store them until you need them for cooking. You can also save them for seeding again next year. You can use herbs from your own home herb garden to season just about anything you cook or bake. Herbs are especially great for seasoning meat. You can find more information about what to start with and how to grow and use herbs online. Happy herb gardening to you!

Have you ever reached for a spice when cooking only to realize you were out of it? Wouldn’t it be nice to just go over to your plant and clip off what you need, instead of running to the store or doing without? You can have fresh basil, thyme, sage, chives, dill, rosemary or tarragon right at your fingertips from your very own herb garden.

Herbs can be annuals, biennials or perennials. Annuals will flower one season and then die. Biennials will live two seasons, flower one and then die. Perennials will die in winter but return to blossom each season. If you do choose perennials, make sure you plant them in a place they can be kept year after year.

Herb gardens need little space. You can plant them by seeds or plant clippings. Seeds should be planted in shallow boxes in late winter and can then be transplanted outdoors in spring. Soil is a determining factor of whether your herb garden will thrive or falter. Herbs will not grow in wet soil. So it is important you provide adequate drainage. If you do not have good drainage you can correct this by adding compost and sand to your soil, or digging out 15-18 inches of dirt and adding crushed stone under it to assist in this process.

Herbs also do not need much fertilizer. The more fertile the soil, the less foliage will occur and the resulting herb will have little flavor. There are also very few diseases and insects which will attack herbal plants.

Harvesting herbs should take place in the morning and only after the plant has enough foliage to maintain growth. When picked, they should be washed immediately in cold water. They can be used fresh or dried for winter use.

To dry herbs, after washing, hang until drops of water evaporate. Tie the stems together and place in a bag with the stems at the bag’s opening. Close the bag with a rubber band and hang from a line in a cool, dry, dark place. Basements are too damp, so the attic is a better choice. After two to three weeks, remove herbs from the bag and crumble the leaves. Place in a shallow pan and put in an oven on the warm setting. When the crumbled leaves are crispy, store in glass jars or an airtight container in a cool place. They will be ready for you whenever you need them.

There are almost sixty different varieties of herbs to choose from when deciding on what herb to plant. Each variety comes with its own unique flavor. Cooking with herbs livens up bland foods naturally. Add some gusto to your life and use some of the herbs from your very own garden, next time you are preparing a meal.

The size and type of garden depends on personal interest, time, and space of the person planting the herb garden. If you are new to herb gardening, I recommend you start small. Some people like to mix their herbs with a mixture of flowers and vegetables plants. Your herb garden design should include a way for you to identify your herbs and a clear path to get to each herb.

Make sure that when you design your herb garden you put it in a place that gets plenty of direct sunlight. Herbs need about 4 to 6 hours of sunlight or more per day. You can have rosemary, chamomile, mint, basil lavender and oregano in your indoor herb garden. You can buy a set of new gardening pots for your indoor herb. Indoor herbs will grow in any kind of containers just make sure that the container has proper drainage.

Perennial herbs, however, will do better if you place them outdoors during the summer. Check for extremes in temperature since herbs don’t take to them too well. Heat from the kitchen stove or radiator might shrivel and dry up your indoor herb garden. Ensure that the herbs get 6 – 8 hours of light every day. Keep on the lookout for insect infestation. You can rinse off any insects you see on your herbs. Avoid use of insecticides. Herbs can be used for cooking, tea and potpourri or just to enjoy their sharp fragrance.

Proper soil is an essential part of growing indoor herbs. Mix soil with sand and a small amount of lime to give your herbs the best soil condition possible. It would essential for its growth. And, before adding soil to your container, layer the bottom with gravel to make sure if it has suitable drainage.

Many herbs can be successfully grown in containers. Container-grown herbs can be designed to accommodate nearly any setting or need and are a great alternative to gardening in small areas. They can also be arranged into attractive groupings and changed around or moved as needed.

Herb garden designs are not too hard to maintain and can be done even by a beginner who would acquire the skills in the process. All level of skilled gardeners can try their hand in herb gardening and enjoy its simple yet effective results. There are different ways to design an herb garden. The best herb garden design is one that works for you.

Sizing The Herb Garden

It is helpful to first diagram your garden.  Determine how much space you will need and this will be determined by the type and amount of plants you want in the garden.  A 4 by 20 foot area should be an ideal size for a kitchen garden.  Each herb should be allocated a 12 by 18 inch area.  The type plant should be considered in plant location.  For instance, colorful or frequently used herbs such as basil or parsely should be used as border plants.  Annuals and bi-annuals should be seperated from perennials.

Soil and Site Conditions

The most important component in the herb growing success formula is soil drainage.  Herb plants hate wet feet and will not grow in overly damp ground.  With that in mind let soil drainage be your first consideration when selecting the location of your herb garden.  If you do not have a well drained spot for your garden, not to worry.  A well drained garden area can be created by removing the garden area soil down to 16 inches and then putting down a three inch layer of gravel.  Mix a little sand with the soil you removed earlier and then replace it on top of the gravel.  Now you have a well drained garden plot.  

The soil for herb growing should not be overly rich.  Usually highly fertile soils will cause herb plants to produce more stems and leaves than flavor and aromas.  Some herb plants such as lovage, summer savory, fennel and chervil need small amounts of fertilizer.

Sowing Herb Seed

With few exceptions herbs can be successfully grown from seed by the gardener.  Herbs are resistant to almost all insects and diseases.  A few exceptions are anise, caraway, fennel and dill which are sometimes bothered by aphids.

It is recommended to sow seeds in boxes in the late winter and then transplant the seed sprouts outside in the garden in the spring.  Herb seeds can be very small so care has to taken to not sow them too deep.  Usually one eight of an inch of soil is sufficient for finer seed like savory, thyme or marjoram.  During germination finer seed should be covered with burlap to keep the soil moist during the process.  Fennel, dill and coriander seed should be planted straight into the garden because they are not amenable to transplanting.

Harvesting Herbs

You can begin harvesting fresh herb leaves as soon as there are enough on the plant to maintain growth after you take what you need.  Good oil content insures excellent flavor and aroma.  The best time to pick leaves or seed heads to get the best oil content is just after the dew has gone away and before the sun gets too hot.

Now you are ready to start your herb garden adventure.