By the time your done reading this your going to know everything there is to know about starting your very own herb garden in just a few easy steps.
Ready?! Set?! Grow!
Location, Location, Location! Oh did we say Location!!! Depending on what you’re trying to grow will determine where you place your garden. Making sure that it gets sufficient sunlight is crucial to have a fruitful garden.
Be realistic if you have 2ft of space it’s going to be minimal. If you have enough room to do raised bed garden’s go for it! Click here to learn to Create a Raised Bed Garden. If you don’t have much space you can always learn how to grow vertically here!
Something lots of people forget to think about is really quite obvious.
How big are these plants going to get?!
Like I said sounds like a no brainer however speaking from personal experience this is something to really think about especially when creating a vertical garden. Having plants that grow up isn’t a problem as long as they are planted in the right place. If you have significant space then just keep in mind the sun path and the height of the plants so you don’t block any other plants from sunlight.
When it comes time to choosing your plants your going to need to ask yourself a few questions first:
- Do you want something that you will have to change out seasonally?
Or would you prefer something that will annual?
- Do you want a floral only garden?
- Do you want a fully edible garden?
(With/out edible flowers)
- How much time do you have to dedicate to your garden?
- Ok now, be honest!
Do you have a green thumb?
Or do you somehow find a way to kill everything?
Most importantly grow what you like to eat! If you don’t like to use it then it’s just taking up space. You want to be able to fill your garden with as many goodies as you can. We have a great list already put together for you to get started!
Vegetables; Shallots, carrots, cherry tomatoes, green beans, pole beans, runner beans, garlic, kale, basil, lettuce, beets, radishes, zucchini, purple sprouting broccoli, potatoes, swiss/rainbow chard, spinach, peppers, strawberries.
Herbs; Basil, parsley, chives, thyme, oregano, mint, rosemary, dill, sage, lemon balm, lavender, coriander, fennel, marjoram, chervil, citronella, catnip.
Edible flowers; Calendula, french marigolds, borage, borage, nasturtiums, sunflowers, lavender.