First, determine which herbs you use the most
Popular herbs like basil, oregano, parsley, thyme, garlic chives, rosemary and dill will grow well with a minimum amount of fussing. You might want to limit yourself to three or four plants for your first time. If you are a fan of many foods and drinks containing mint, plant some mint so you can make them at home.
Growing herbs is not hard
You can grow herbs from seed if you have a long growing season. For those living in northern regions, and people who want to use their herbs as soon as possible, buy established plants. Transplant them where they will get full sun. Herbs are easy to grow among other plants in the garden, in a whiskey barrel, or flowerpots. Throughout the summer, take your kitchen shears and snip off a few basil leaves for soup or stems of thyme and rosemary for pot roasts and stews. You can drop individual stems with leaves into the pot or tie them together with kitchen twine. One teaspoon of dried herbs is equal to one tablespoon of fresh.
Harvest your herbs to use throughout the year
As summer fades, harvest the herbs before they flower. Rinse them in cool water to remove insects and dirt. Damp herbs will rot so dry them carefully and thoroughly with paper towels. Tie the stems together and hang in a warm, dark place. Put the dried herbs in an airtight container - a zippered plastic bag will work - and store in a cool, dark place like a cabinet. Do not crush them until you need them.
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