Many of us are growing more of our own food these days to save money and provide healthy organic vegetables for our table, so it makes sense that a lot of us are discovering the difference that fresh herbs can make.
What’s better than a kitchen-herb garden right out of your back door or patio?
This is a collection of 10 different culinary herbs that any good chef will love to use. Fresh herbs, just growing in their backyard!
Sustainable Seed Culinary Herb Seeds Collection and Growing Guide, 10 Non- GMO Heirloom Varieties: Basil, Thyme, Rosemary, Oregano, Parsley, Lavender, Sage, Cilantro, Chives, and Dill
Basil: An essential herb in any garden, basil is super easy to grow. Remember to keep the soil above 80° and you’ll have pungent seedlings in no time.
Chives: A great addition to any potato or egg dish, make sure not to cover too deeply when you first plant – just barely cover and keep soil temp above 70°.
Cilantro: Day-length sensitive, the longer the days are, the quicker it will bolt, so start it early. Replant every 3-4 weeks for a continual harvest.
Dill: The main addition to any pickling recipe, dill will readily reseed itself but dislikes being transplanted. Scatter seeds in the early summer for fall harvest.
Lavender: Thrives in alkaline soil – use crushed limestone and/or add wood ashes if you have acidic soil.
Oregano: Enjoyed in many Italian dishes, oregano is a hardy and prolific herb perfect for hot areas with well draining soil in full sun. Will overwinter in mild climates.
Parsley: This garden staple can be harvested multiple times throughout the season. Prune aggressively and you’ll get a new flush of leaves in a few weeks.
Rosemary: Once going, you’ll never want for this herb again. With a long germination, use sterile soil, keep watered and maintain 75° for your best success.
Sage: What turkey dinner is complete without sage? Like most herbs, barely cover with soil and keep watered and warm while the seeds are germinating.
Thyme: Another perfect candidate for hot and well drained areas.