Edible Gardening
Herbs
Growing culinary herbs in beds, boxes and containers: varieties, spacing, harvesting and keeping plants productive.
This category covers growing culinary herbs in beds, boxes and containers, including varieties, spacing, harvesting and keeping plants productive. The articles range from chives, which come back every year and are edible throughout, to fast-maturing dill, which goes from seed to seed head in one season and provides both leaves and seeds for the kitchen. Other pieces weigh starting from seed versus buying transplants, and cover individual herbs such as lemongrass, oregano, parsley, rosemary, sage, basil, mint and lavender.
Recurring themes include pruning, overwintering, and preserving herbs by drying, freezing and oil infusion. Container setups and the vertical herb spiral show how a herb garden can fit into a small footprint.
- Growing Herbs from Seed vs Transplants: Which Is Better?
- Herb Container Garden Setup: Best Pots, Soil, and Herb Combinations
- How to Preserve Fresh Herbs: Drying, Freezing, and Oil Infusion
- Lavender Growing Guide: Varieties, Care, and Harvesting for Dried Bundles
- Growing Rosemary: Complete Guide to Pruning, Harvesting, and Overwintering
- How to Grow Basil: The Complete Guide
- Rosemary Growing and Harvesting Guide
- How to Grow Mint Without It Taking Over
- Preserving Herbs: Drying, Freezing, and Infusing
- Growing Lemongrass: Tropical Flavor in Temperate Gardens
- Preserving Fresh Herbs: Freezing, Infusing, and Herb Butter
- Herb Spiral Design: Build a Vertical Herb Garden in 4 Square Feet
- Growing Sage: Culinary Varieties, Pruning, and Companion Planting
- Growing Chives: The Indestructible Herb for Every Garden
- Growing Parsley: Flat-Leaf vs Curly, Biennial Secrets, and Overwintering
- Growing Dill: From Seed to Seed Head in One Season
- Growing Oregano: Varieties, Harvest Timing, and Drying for Maximum Flavor
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