If you love to cook, you’ll probably want to start you own culinary herb garden. Many people keep these somewhere near their back door so that they can dash outside for a couple of sprigs while they’re cooking.
Pull down a few of your favorite cookbooks and read through the ingredient lists when you get ready to plant your culinary herb garden.
Here are some awesome herbs for your kitchen garden:
- Chives: I love raising and cooking chives because they are so simple. From seed to cooking pot, these are easy all the way around. If you do have a recipe that calls for fresh chives, just chop the tops off a few of your sprouts and the plant will continue to grow It is awesome for making special dinners or sprinkling on your baked potatoes.
- Dill: Anyone can cultivate dill—you don’t even need a green thumb. Your dill herb is a self-sower, so if you’re providing the full-sun and well-drained soil it loves and you do not want more and more dill plants, snip off the blossoms before they go to seed. The leaves, stems, and seeds are all good to eat. The dill plant also tastes wonderful in your tuna salad or chicken salad.
- Cayenne Pepper: Because this sizzling hot plant will grow to more than 3 feet high, you’ll want to plant it so that it doesn’t block the sun for another plant. If you live in a climate that has frost during winter months, you’ll want to bring your cayenne pepper plant inside. When starting out with cayenne pepper, you don’t have to buy it, you can begin with seeds indoors and then plant the young pepper plant outside. As your plant grows and begins to bear its fruit, keep an eye on it so that you don’t let it over-ripen.
- Tarragon: I love the great taste of tarragon. Adding just a little to your chicken salad or a mayonnaise-based vegetable dip can create a stir among your guests, and even in your own mouth. Start with a young plant and snip leaves and stems whenever you need them. You’ll also want to keep the herb trimmed back, so if you need to give it a manicure and do not have anything on the menu that calls for tarragon; you can also freeze it for the future.
- Cilantro: This star of Mexican cuisine can add a bunch of flavor to your next salsa, tacos or Mexican chicken dish. You can successfully cultivate cilantro from seeds and harvest leaves in any month of the year, which you can add to your delicious Mexican entrees. You can also take it inside during winter for guaranteed success. The leaves near the bottom of the plant have the best flavor, so begin here when you harvest the leaves for your next Mexican dinner.
- Welch Onions: These small onions are similar to scallions and have a nice, mild taste. Like pearl onions, I use these in meals to add some visual appeal. These onions grow in clumps, so be sure to leave plenty of room in your pot.
Good luck with your herb gardening. Be sure to let me know how your herb garden grows.
Here is more information on Fresh Herb Gardening. Here is a website with a free mini-course dedicated to Herb Gardens.

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