Whether you can either score a few containers of soil for herbs in a patch of sunshine, or you are fortunate to have a patch or so of earth in the ground, it’s easy to grow fresh herbs by following these steps.

Many of the culinary herbs that are used originate from countries of the Mediterranean, Africa, and South Asia (for hardcore gardeners: Zones 7 to 9 to 11). We live in Zone 3B where plants can survive to -30 degrees, so keep this in mind when growing your herbs.

One of the most popular and easy to grow herbs from seed is sweet basil, a very important herb in Italian cuisine. I prefer to grow my basil in pots or containers. The pot size should be no smaller than 10 or 12 inches wide and just as deep. It is not necessary to purchase numerous bags of potting mix every year. I recycle my soil by first removing approximately one third of old soil off the top, using my cultivator/claw mix up remaining soil, then adding a mixture of new, fresh potting mix and compost. You also need proper drainage, so for larger pots, I use styrofoam peanuts foam chips in the bottom for drainage. Or, fill ¼ of the pot with squished down, rinsed, four litre milk jugs.

When temperatures are above 10 celcius, basil can be planted outside by mid May. The seeds require even moisture, good drainage, and a minimum of 4 to 5 hours of sunlight. It is also very, important that you don’t overwater your basil. When it’s in a container, you can control the water content. As with any other containers, do not allow any of your pots to totally dry out, or your plants will become absolute toast. Try not to let your basil, (or other herbs, except lavender!) go to flower, as this causes the leaves to lose their best flavouring qualities. If mine does go to flower, I just pinch them off and throw them in a salad.

Many of the culinary herbs that are used originate from countries of the Mediterranean, Africa, and South Asia (for hardcore gardeners: Zones 7 to 9 to 11). We live in Zone 3B where plants can survive to -30 degrees, so keep this in mind when growing your herbs.

Parsley, both the curled and the Italian varieties, is easy to grow. Again, if you were able to start your seeds indoors back in February or March, bravo for you. Parsley is rich in vitamins and minerals. Not only is it a tasty addition to pasta sauces and salads (like tabouleh), it is used as a breath freshener and is one of the three ingredients used in a bouquet garni. Bouquet garni is a French herbal mixture of parsley, thyme and a bay leaf. Fresh stems and leaves are tied up in a cheesecloth sack and simmered in soups, sauces, and stock pots. I shop local and purchase all my herbs as bedding plants.

Oregano is another very aromatic herb and an essential ingredient in Italian, Greek, and North African cuisine. It is grown as a small, woody perennial in the Mediterranean, but If you are diligent and willing to try, the oregano plant can be over-wintered indoors, in a warm, sunny window with adequate moisture. If they are allowed to flower, they will attract butterflies and bees, both important as pollinators. Again, no waste, throw the flowers in salad, soup, or sauce.

Thyme is another very aromatic and flavourful herb used extensively in south European cuisine and the second herb of a bouquet garni. Culinary thyme is supposed to aid in the digestion of fatty foods. Lemon thyme is absolutely delicious with fish or chicken. Besides growing and cooking with all these herbs, I just love the fact that I can just go out to my pots/garden in the middle of July and rub or crush a few leaves in my fingers and breathe in the most amazing scents given to us by our green friends.

Donna is a minor Botanist & Master Gardener, who is very passionate about plants and all things green – except slime!