Culinary Themed Herb Gardens

If you are new to kitchen gardening or gardening in general, the best place to start is with herbs. My first big tip I could give you is to grow what you love. The second tip would be to grow those things that are hard to come by in a grocery store or those things that cost the most. Herbs fall into both these categories for me and many others I know. The grocery store selection of herbs is really limited and seems to be out of stock on the most popular herbs most of the of the time. Buying packaged herbs costs more than most any other thing you can buy fresh at the grocery store based on weight. Farmers market herbs can also be pricey, but if you are going to buy your herbs this is the best choice. You can easily sow just a few seeds and harvest over and over again from your own herbs. When you harvest your herbs just before use you are helping to stop some food waste. Just think about all the times you have purchased herbs at the grocery store only to have them wilt and go bad before you used them. Growing your own will dramatically, if not completely, cut back on your food waste with herbs if done right. 

When you grow the herbs you love, you have the freedom to change things up and play in the kitchen based on what you feel like doing for any given meal. You do not need to stick to a recipe, you can try subbing one herb for another to see what you like better. It also means you can make great tasting smoothies and juices by picking and choosing what herbs to add. Another big perk about growing herbs is that they can be grown in a smaller spaces while still having a lot to harvest. You can pepper annual herbs throughout your kitchen garden beds or grow them in grow bags or containers. You can have them randomly planted or plant them by theme.

Themed herb gardens are fun to plan and plant, especially with any kids you have in your life. You can start them from seed or you can buy organically grown starts from a trusted seller. Either way, you have a great deal of freedom on how you plant them together. Keep in mind where the herb is native to and what that climate is like, you’ll want to mimic it in your growing space. *Some herbs like lavender, rosemary and bay prefer more of a sandy soil, others like mint can easily take over an area and are best for containers. All herbs prefer good drainage. Here are some ideas to get you going on your herb garden. Of course you can mix and match what you like to eat in the space you have and many herbs cross over from one theme to another.

Herbs Used In Pizza:

Oregano

Basil

Thyme

Rosemary

Parsley

Chives

Arugula

*Any herb you would like on your pizza

Herbs For Everyday Culinary Use:

Cilantro

Oregano

Thyme

Mint (Best grown in a container, it will spread and take over other plants)

Flat Leaf Parsley

Curley Leaf Parsley

Sage

Rosemary

Basil in different varieties

Chives

Garlic

Dill

Fennel

Tarragon 

Bay

Herbs Used In Mediterranean Cuisine:

Sweet Basils 

Purple Basil

Thyme

Greek Oregano

Purple Sage

Dill

Fennel

Savory

Cumin

Lavender

Marjoram

Rosemary

Chervil

Herbs Used In Asian Cuisine:

Cilantro

Lemongrass

Thai Basil

Cinnamon

Chinese Chives

Ginger

Fenugreek

Galangal

Star Anise

Turmeric

Herbs Used In Indian Cuisine:

Cilantro

Mint

Fenugreek

Ginger

Fennel

Oregano

Bay

Garlic

Herbs and Flowers For Tea:

Chamomile 

Mint

Ginger

Fennel

Dandelion

Calendula

Elderberry

Holy Basil

Lavender

Lemon Balm

Oregano 

Sage

Rosemary

Turmeric

I’d love to know what your favorite herbs are and what combination of herbs you would like to grow, let me know in the comments! If you want help with starting your kitchen garden book a coaching session or consult with me, I am happy to help you! https://candicecullen.com/kitchen-garden-coaching/

Published by

Candice Cullen ~GROW. COOK. NOURISH. Garden To Table Academy

Certified Holistic Nutritionist/Nutritional Consultant, Culinary Nutrition Expert & Instructor, Certified Functional Nutrition Coach, Rouxbe Certified Pro Level Cook, Certified Gardenary Kitchen Garden Coach/Consultant, Plant-Based/Plant-Forward, Plant Food Expert

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