Adding herbs to an urban garden is easy. They can be started from seed or bough as young starter plants at most nurseries and home centers. Most are happy in a well draining container or window box that is 6-12 inches deep as long as they get plenty of bright light.
They'll need 4 to 6 hours of sunlight a day to flourish. Keep them away from drafts, and water only when the top inch or so of the soil feels dry. Don't overwater as this can actually dilute the flavor of the herb. Fertilize monthly with a liquid plant food. Make sure to follow the directions as too much fertilizer is can harm your plants. Mist occasionally if the air gets too dry.
Here are a few popular choices:
Dill- This is a fragrant and pretty herb with feathery foliage. Both the leaves and the seeds are used in cooking. Look for the compact "Fernleaf" variety. Dill is delicious when used in egg, fish or chicken dishes, dips, and of course, pickles. The seeds are used for pickling and in brines for meat and fish.
Oregano-This herb is what most people associate with Italian cooking. Choose the Greek variety, which forms a compact 8 to 12 inch mound. Oregano is fantastic in a wide variety of Italian and Mexican dishes and can be used dried or fresh.
Lavender- This herb is treasured for its beautiful and relaxing scent and pretty purple flowers. The leaves and flowers can be dried and used in sachets and potpourri. Look for compact varieties such as Spanish Lavender (Lavandula stoechas 'Otto Quast' ). Lavender needs lots of sun and water. NOTE: If planted from seed it won’t bloom until its second year.
Chives- This herb's grass-like foliage adds a mild onion flavor to many dishes. It's especially good with potatoes, baked or mashed. Plant in its own pot and simply snip off what is needed for cooking. It also produces very pretty purple flowers. Likes bright light.
Parsley-This herb is the world's most popular garnish and is also good for freshening breath after a spicy meal. Try both the common "Curly Leaf" and the Italian version, known as "Flat Leaf" or Cilantro. Cilantro is a key ingredient in salsas and other Mexican dishes, while Parsley adds freshness to many dishes.
Both are very easy to grow in well draining soil and bright light.
Chamomile-This herb makes a wonderful tea and is also good for sachets and potpourri. It's known for its soothing, relaxing fragrance and tea. It is said to soothe both nerves and upset stomachs. It looks like grass until the small daisy like flowers appear. Don’t let it dry out as it will not recover. After it blooms it tends to die out and will need to be replanted regularly.
Mints- Peppermint and Spearmint both make great container plants. In fact, containers are preferred because if they are grown in the ground their highly invasive nature will have them quickly taking over the garden! They make great teas and are a popular flavoring for all kinds of beverages, baked goods, and even meats like lamb. Teas made from mint are excellent for upset stomachs.
Basil- This herb is a staple in Italian cooking. Look for the "Spicy Globe" variety as it stays nice and compact. Basil can be fussy as it needs lots and lots of sun and doesn’t like to be dried out.
Scented Geraniums- These come in a staggering array of scents and have been prized by perfume makers for years. Unlike their cousins, these geraniums are more valued for their foilage than their flowers. Give them lots of light and keep their soil moist.
Herbs make a fantastic addition to any herb garden, and with grocery store bought fresh herbs becoming more and more expensive, they can be great for the budget too!
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