Think herb garden, and what do you envision? A row of tiny clay pots on a sunny kitchen windowsill? A spacious outdoor garden with clumps of fresh basil, dill and chives? Whatever you picture, planting and harvesting a culinary herb garden can be fun - and can be a source of healthy, low-cost seasonings year-round.
Herbs (dried or fresh) can be used instead of salt to enhance the flavor of many foods. Low-fat cooking methods often require more seasoning to keep food flavorful; herbs can satisfy this need without adding calories. Herbs are easy to grow and generally require very little care.
To grow herbs
In general, herbs do best in sunny areas and in good soil. Most herbs can't withstand cold temperatures.
For an outdoor herb garden, it's best to prepare soil in late fall (but not mandatory). In the spring, hoe and rake soil before planting herb seedlings (that you've grown from seeds indoors or bought at a nursery). Once planted, weed your garden often.
For an indoor herb garden, plant herbs in containers large enough to allow root growth and proper drainage. Place them in a sunny area and water often.
Most herbs (especially chives, mint and tarragon) can be divided or cut to grow new plants.
To harvest herbs
Snip leaves or stems with scissors, around top and center of plant. Rinse cuttings under cool water and pat dry with a paper towel; you don't want fresh herbs to dry out immediately after cutting, so keep them hydrated but not damp (treat them as you might fresh flowers).
Harvest herbs every 4 to 6 weeks after planting, usually just before they begin to flower. Remove old leaves first. It's better to harvest in the morning, before the heat of the day.
To keep herbs fresh
Store in refrigerator and use within a few days.
To freeze whole or diced herbs, put them in a plastic bag and place in freezer.
To dry herbs, tie in small bunches and hang in warm area to dry. They should crumble easily when fully dried. Store in sealed containers in cabinet until ready for use.
