Planting an Herb Garden

In recent e-letters I discussed the essential herbs needed for a cooking garden. They are parsley, basil, mint, chives, oregano, sorrel, tarragon, thyme, and rosemary. The discussions are on our site. The photos which illustrate the discussion are of the herbs in my garden. Today I will give a few brief pointers for planting an herb garden.

The typical gardening book will tell you to lay out the garden in a grid pattern. I believe that is impractical and ineffective. It seems to me that you would want the garden right near your kitchen, not in the middle of your back yard. You also should take advantage of differences in the amount of light the various herbs need and differences in soil elevation too. Some herbs, such as sorrel, thrive in full sunlight; some in partial shade, such as parsley. Some herbs grow best when they get good drainage, such as sorrel; others, such as parsley, like to sit in slightly moist soil. (Note:  if you have had your home sprayed around the exterior for termites, you should have the soil tested to make sure there are no harmful chemical residues before planting herbs.)

I would suggest planting the garden as close to your kitchen door as possible. If you can, plant it right off the back porch. That is what I did. Let it extend from the house toward the back yard, so that the herbs planted furthest from the house will get the most sun, and those closest the least. Elevate a section of the soil for plants that like good drainage. Plant the low growing herbs, such as thyme and sorrel, towards the front, and the taller herbs, such as mint and tarragon, towards the back.

When preparing the soil, use composted manure (available in plastic sacks at most discount stores and nurseries) mixing it throughout the area. You can start the herbs from seed; I have done that, but it is a slow painful process. I prefer to buy plants. Most are perennial so it is a one-time expense. When putting the plants in, make a hole at least twice the size of the pot and mix a generous amount of composted manure in the bottom of the hole.

I have cultivation tips and harvesting directions for each herb in the discussions on our site.

I have a picture of my own garden so you can see how I arranged it. It is really convenient. The basil is an exception; it is out in the middle of the yard in one of my perennial flowerbeds. That is so it gets maximum sunlight. It did not get enough when by the house.

You can see the thyme and sorrel in front. The oregano, mint, and tarragon is at the back nearest the back patio, up on a little hill. They get pretty tall. The oregano and mint are planted in pots in the ground. They got out of their pots last summer and were terrorizing the garden, growing all the way around the corner of the patio and invading the dianthus. I had to pull out the invaders and cut the plants back, so they look a little straggly now. That will not last for long. Their will to power is so strong they will try a new imperial invasion in days. Right near the house are my new parsley plants; they have to be planted each year in Pennsylvania. They get morning sun and afternoon shade. Rain off the bay window gives them extra moisture. The chives are planted in among the mint and tarragon, the thyme and sorrel.

Andie Paysinger responded to my perplexity as to what thyme plants I have in my garden by writing that there are indeed many varieties of Thyme.  He said he has a lovely Lime Thyme which he obtained from Herban Garden in Fallbrook, California (800-407-5268). Herban Garden grows over 200 herbs. The Lime Thyme is a bright lime green, more colorful than the typical dull green varieties. He says the plant is not as hardy as most thymes, so he has to shelter it when the temperature drops below 20º. He allowed me to share with you one way he uses the Lime Thyme in cooking. It sounds simple and delicious. He stuffs the cavity of a duck with the Lime Thyme, a dozen large garlic cloves and a couple of chunks of fresh ginger. I assume he then roasts the duck. He says it is heavenly, and I believe him.

If you have cooking techniques with herbs you would like to share with our readers, send them to me and I will devote a page to them.

Sources: Most of the herbs I discussed are readily available at a nursery. French sorrel is hard to come by. I got mine from Goodwin Creek Gardens (541-846-7357, goodwincreekgardens.com); they have four varieties, including a rare silver shield whose leaves are variegated with silver. I got my French tarragon plant 20 years ago from Le Jardin du Gourmet in Vermont. I have lost contact with them. Try Bluestone Perennials (800 852-5243,bluestoneperennials.com); I get all my perennial flowers from them. They have a true French tarragon and a special Greek oregano strain. If the sources are out of stock, try them next March or April.