There are many reasons herbs should be in your garden this season. Besides their naturally lush foliage, their not-too-overwhelming scents are wonderful, they’re relatively low-maintenance and they’ll also allow you to cook with fresh ingredients (Garden to table anyone?).

No matter the size of your space, growing herbs is easy. Here are a few tips on caring for herbs:

Where and When to Plant: Many of the herbs you’ll see at English Gardens originate from warm regions. Annual herbs should be planted outdoors when the danger of a frost has passed (usually mid-May).

Sun Exposure: Unless otherwise noted, your herbs will be very happy in full sun.

Soil: Herbs thrive in soils that many veggies won’t tolerate. Regular garden soils or container mixes are sufficient.

Air Circulation: Avoid overcrowding your plants to cut down on fungal and pest problems.

Water: Most herbs can withstand some drought (like Rosemary), but make sure you monitor them. Herbs look and taste best when they’re not allowed to dry out excessively.

Fertilizer: Herbs don’t require fertilizer, but if you’re fertilizing the rest of your garden, they’ll appreciate it too.

When to Harvest: Harvest your herbs as needed, but always make sure there are at least two sets of leaves left to support plant regrowth. Cut herbs in the morning, when aromatic oil concentrations are highest.

Planting Herbs in a Container (that you’ll also be able to bring inside for the winter months) is also an option.

– You can keep the containers in your garden or on your patio for easy access. English Gardens carries a wonderful selection of containers, from the classic terra-cotta to glazed pots with bright blue color.
– Whatever container you choose, make sure it has a hole in the bottom for good drainage.
– To prevent soil from washing out when you water, place a few stones or Better Than Rocks mesh (a really convenient product) inside the bottom of the pot over the hole.

Peppermint’s creeping habit make it a favorite for container gardening (it has the potential to take over when planting in your garden). This herb prefers shade, but it tolerates full sun if kept evenly moist.

Lavender is a classic favorite for many gardeners. Be careful not to overwater or overfeed lavender. Make lavender tea and add to bathwater for a relaxing soak. Cool lavender tea also soothes insect bites and minor cuts and burns. Make a lavender sachet: Fill a small muslin bag with dried lavender and tie with a ribbon. Easy!

Basil is great for bruschetta or for adding flavor to soups and sauces. When cooking, add it towards the end to maintain flavor. When growing, keep soil moist, and water the plant the night before harvest. Pinch or cut off any flowers spikes that form.  Harvest basil frequently and it will continue to grow.

Thyme can be used for many savory recipes. For strongest flavor, harvest thyme just before blooming. Snip the top 2/3 of each shoot and avoid cutting into woody section of plant. You may also pinch off a sprig or two to use fresh as needed.

Chamomile flowers constantly, so check the plant every other day and pick the flowers as soon as they fully open. If harvested regularly, it will produce flowers longer. You can easily make chamomile tea by drying the flowers for about two weeks. Simply store them in a clean and dry glass jar (away from heat and light).

Lemon Balm prefers partial shade, but tolerates full sun. Use both fresh and dried lemon balm to make a refreshing tea!

Rosemary loves the heat and full sun. Used for poultry, lamb and soups, rosemary has a sweet and resinous flavor. Trim stems to harvest and pull leaves off by hand or use full stems as skewer. Cut stems completely back to a main or side branch.

Cilantro is a great addition to a yummy guacamole or Asian-inspired chicken soup. The flavor is strong, so use sparingly, and you’ll be able to add more for taste. To harvest, use sharp clean scissors and cut approximately 1/3 of the way down your plant. The plant will continue to grow new leaves. Harvest weekly for continued growth.

Sage is popular in poultry and meat seasoning, sage is great in many culinary dishes. It’s a staple in stuffing. Using sharp scissors, cut leaves directly off of the plant and harvest as needed. Harvest youngest and most tender leaves for best flavor.

Varieties of herbs vary by store. Click here for our store locations and hours.