Any chef worth his salt will tell you that the best flavours are born from fresh produce and the best flavours can be had from none other than your garden. Your herb garden, to be exact.
Here, a step by step guide to get your started on a sustainable herb garden in your very own kitchen.
Pick a Location
The best place for an herb garden is a spot in the kitchen that catches at least six hours of sun a day. A kitchen windowsill is just perfect for plotting herbs in small containers.
Prep for Planting
Start by loosening the soil then add compost, peat moss or coarse sand to the soil to improve drainage. Plant early in the morning or late in the afternoon to prevent the transplants from wilting in the midday sun.
Dig Planting Holes
Create large plant holes for bedding plants. Each hole should be about twice the width of the root ball of the new plant.
Add Plants to Soil
Space the bedding plants at least 18 inches apart to afford them room to spread out and grow. Place taller herbs, such as sage, rosemary and marjoram, toward the back of the garden, and place shorter herbs parsley and cilantro in the front.
Label The Herbs
Label each herb for easy identification.
Surround With Flowering Plants
Pretty up your herb garden with flowering plants like zinnias and salvia.
Water the new transplants regularly plenty. Make sure the herbs get an inch of water each week.
Harvest Mature Herbs
Feel free to harvest herbs as soon as they are mature, taking only what you need. Refrain from over-harvesting (i.e. taking more than a third of the plant) Fresh herbs taste best when harvested in the morning and herbs are most flavourful if harvested before they bloom.