Tasteful snippets and fragrant aromas make herb gardens just the ticket for kitchens. While humming “Parsley, Sage, Rosemary, and Thyme” you can ponder what’s best to fulfill your needs. Many are content with a trio of pots on a windowsill. A bit more can be grown in a window box, or if you’ve the room, perhaps a raised bed near your kitchen.

First, take a look at your space. If you’re in an apartment, condo or a small house with little to no yard, pots on a windowsill or window boxes may be your best bet. But if you’re remodeling a kitchen, you’ve got some great options. Many find delight in the extra space created by garden windows over the sink. The location is wonderfully convenient for growing herbs. Most do well with only five to six hours of sunlight; so south or west facing windows may have too much sun. Depending on your wishes this could be all you need.

For some that’s not quite enough. What about a Bay tree (be sure it’s Laurus nobilis) or a Rosemary? You can grow these indoors in pots and nurture them for a year or two, but they’ll eventually need more room. So, let’s go outdoors.

A raised bed is perfect for growing many types of herbs in one place, but the two mentioned above are best elsewhere. Rosemary and Bay trees will grow quite large over time and like sun. Both are very happy with heavy pruning; you’re planting them to be used. Place them where you can enjoy their heavenly fragrance. Small Bay trees also do well indoors. If you plant outdoors, buy at least a two-year old plant. Bay makes lovely potted topiaries or bushes. Rosemary gets woody and sprawls but can continue to produce for decades outdoors.

There are also sweet options with mints: chocolate, spearmint, and peppermint.

But they should always be potted as they crawl and will jump pots into whatever is nearby! Don’t be afraid to cut them back frequently. They almost always come back the next season.

The size of a raised bed will be determined by what you want to plant and the space available. You’ll take better care of this garden and use the herbs more frequently if it’s located near the kitchen. Some homeowners use la.rge pots on their deck or flower boxes to the side. For ease in tending the garden, it’s good to build a bed as high as is visually pleasing. Those built of decorative blocks can also serve as a bench. Make sure to use loamy soil at least twelve to eighteen inches deep.

Choose your herbs. Your choices will likely depend upon your cooking tastes, esthetics, and penchant for gardening. Here are a few all time favorites not already mentioned.

Basil is available in several varieties including classic, lemon, and several spicier versions. It grows in a short season but may reseed itself next season. Harvest leaves often, clipping close to stem joints.

Chervil is an annual sometimes called French parsley with a similar taste (and hints of licorice) and appearance. Harvest an inch above the soil.

Chives are prolific perennials, which grow like grass, taste like onions (some like garlic). They’re happiest with room to spread. Harvest in bunches at soil level. 

Cilantro, though popular in Mexican cuisine, is also known as Chinese parsley. It’s best started from seed and leaves harvested early. It will not regrow. A steady supply requires frequent planting. It’s dried seed is know as coriander.

Marjoram, a relative of oregano, but sweeter and more delicate, comes in varieties that offer sweeter or spicier flavors.

Oregano does well indoors. Outdoors it can spread quickly. Delightfully fragrant and useful, there’s no problem harvesting frequently.

Parsley is a biennial herb with in flat leaf and curly leaf varieties. Harvest the outer leaves to stimulate new growth in the center of the plant.

Pick and choose to suit your taste. Most of all enjoy!

Great herb and plant starts can be found at the Snohomish County MG Annual Plant Sale Saturday, May 7, 9 am – 2 pm at McCollum Park