I grow a lot of mine in containers so I can move them up onto the deck for easy access or near the rain barrel.

Containers is another reason to love herbs!

We grew a variety of basil last year that was a Globe Basil. It ended up being a perfect globe, about the size of a basketball. It would be a perfect porch plant.

I agree. I've grown that one in a container. It's quite interesting in the way it grows. So many wonderful types of basil.

I'm thinking about making tiers for mine this year, using different sized pots, maybe three; one on top of the other with the largest size on the bottom. I did that once with two different sized barrels, but being totally ignorant at that time I didn't realize the wooden barrels would disintegrate so quickly.

So, clay pots, maybe. It seemed to be a good way to separate the different mint flavors, basil too.
Makes a nice patio display as well and not so far from my kitchen.

I have two types of basil, two types of parsley (which are both hard to keep alive in our summer heat) and a large Rosemary bush which loves it here.

I'm a huge fan of herbs! I love growing them in the garden along with other garden edibles. Even years back when I lived in an apartment, I could at least grow some herbs in pots. Love them all - culinary and medicinal. And many of them are perennials so they just show back up every year!

Team LOTS of herbs here. I grow herbs for my own use, mostly culinary, and most of them are grown in containers. I do overwinter some herbs under my growlights, so I can enjoy fresh herbs all year 'round, without resorting to buying those little plastic containers of them at the grocery.

As a Master Gardener, I head the committee that maintains our demonstration herb beds. I've tried to design them to acquaint people with different ways to use herbs, so we have an edible flower bed, a tea garden, culinary herbs, medicinal herbs and a sensory bed. Since most herbs are annuals in our zone, it seems like I end up starting hundreds of herbs from seed every year. I also grow enough that we can sell at our MG plant sale every year. Each spring, I'm always happy when everything finally makes it off of my patio and into their new homes

I love your beds, Linda. I've always tried to keep my herbs separated like that too, edible, tea, medicinal, etc. Mostly I'm into herb pots now, though. Too old to bend over in the garden, I guess

Growing up, the only herb my mom grew was dill, so I too have grown dill forever. About 10 years ago, I got into container gardening had a tea rose with a number of culinary herbs. My neighbour (who's hobby is cooking) was beside herself that I had all these great fresh herbs just to look at and smell. Now, I grow them and she shares her creations and preservative. It's only been the last couple of years that I have been actually using the herbs in cooking and I love it.

Last week we did a 3-speaker evening on seed starting with a focus on herbs. The event was well attended, even with -20ºC or -4ºF and everyone enjoyed the diversity of our speaking group. Indoor seed starting-including Microgreens, Wintersowing, Direct sowing were all presented with herbs as examples. It went over very well and there seems to be a huge interest with growing your own food.

My most favourite part was the Chef's presentation. He is the Chief Culinary Instructor at a Technical College. He gave some great harvesting tips, but best of all, his presentation included how to use fresh herbs (culinary). He covered off which herbs to add to the dish right of the start -long cooking time, mid or later half and then the ones that are added at the very end of the cooking time or fresh. Very interesting. He had everyone's full attention and mouths were watering with his descriptive examples of herb affinities. The very next morning I ordered "The Flavor Bible" from amazon.

I am totally looking forward to growing some additional herbs this year, with a little more knowledge of some "culinary must haves". I have a hobby greenhouse with I keep a lot of the herbs in throughout the summer. Last year I bought a mini drip system that was super easy. (black rubber bladder that sun heats the water and adjustable drips for each pot. Worked awesome.

A lot of gardeners grow herbs and don't realize that they are more than pretty flowers. I know I do.

I do love herbs, but they don't like me so well! I have managed (finally!) to grow some basil to the point I could actually use some of it (YUM!) and I always plant cilantro, just because it's so pretty! But I think my parsley and peppermint will have to be started again. sigh.

This is what survived our summer with the barest minimum supplemental water: two kinds of Rosemary, three kinds of Thyme (had five, but it was too brutal for some), Parsley, two kinds of Basil (Sweet and Cinnamon), three Lavenders, two kinds of Oregano, and Chives. Rarely use any of them, just like the way they look mixed in with the flowers; the way they smell, especially after watering; and the way they (mostly) tolerate our heat.

Plan to try Dill this coming year, and Cilantro which I WILL use--love Cilantro. Also been told there is a Texas native Monarda that doesn't require as much water as the commonly used ones do. Looking for that. Thinking about Salad Burnet. Had a friend who used to grow it and it is good eating just off the plant. Thinking, too, about trying Stevia. All is going to depend on what kind of rains we get through Spring, if any. Doesn't make sense to put out anything new if we have to go to Stage 4 restrictions (means no watering at all.)

Photos are from today.


Our library has The Flavor Bible, so I'm going to check it out. Thank you for the information.

It is a good thing that I like cilantro, because at least here it reseeds like crazy!

Reseeding would be great.

It's so great not having to buy near tasteless dried herbs. Greek oregano and garden sage are my best culinary ones. I even swapped the local pizza shop a huge bunch of oregano for a pie. With lavender and thyme mixed in the smell is everywhere on a muggy summer night.

Team Herbs here though I'm still learning how to grow some of them. They are all honey bee plants so even if I don't use them in the kitchen the bees will benefit from them.

I like to grow herbs, and most I've grown from seed are very easy. I grow basil every year. That's one my husband will actually eat.

He won't eat many herbs. I can pass off fresh parsley with him, and some years I grow a pot of it under lights . I love cilantro but he won't eat it. He will eat a little rosemary, but only on chicken. Yeah, really. Once he ate lavender chicken but only because I insisted that it was rosemary. He kept saying "this tastes funny...." He's a boring eater- he wants nothing more exotic than salt and pepper to season food.

Karen

I can't imagine not having herbs! I grow fennel, parlsey, Cilantro, various mints, Rue, St. John's Wort (the flowers are gorgeous!), chives, oregano, lavender (I think it's French), aloe vera, rosemary (it's a landscape shrub here) and Stinging Nettle. I'm hoping to get catnip, thyme and Lemon Grass going again...between the cold and continued droughts, have lost some things.

Aaaakkkk! Don't even mention catnip in my garden's hearing! I'm still trying to get rid of that stuff! Keeps cropping up in all my flower beds. Heh, my dogs like it, tho.....which means they try to roll in the flower beds.......

I cannot imagine a garden in the UK without herbs of some sort even the large estates and restaurants have them in there walled gardens. We cannot grow Basil or Coriander in the winter here as it is far too cold here. They are summer plants unless you have a heated greenhouse and it is easier to buy them than take space up in your greenhouse over the winter. Most supermarkets sell pots of Basil and Coriander which do grow in a warm kitchen windowsill for ages in the dark days of winter/ Rosemary and Sage are very popular here as they are hardy through the cold and nearly everyone grows normal Chives in their window boxes or containers. Mint is grown in pots as it is a lovely plant but has bad manners when planted in the garden as it spreads everywhere. Although Chervil is an annual it is very hardy and if sown at 4 week intervals it provides a year long supply of this wonderful culinary herb which is so good with pork or fish.
I suppose it comes from when the Romans in 43 AD invaded some of the UK and brought Mediterranean plants with then like Rosemary and Sage but they also brought Bay trees and a lot of people have them so they can use the leaves which are wonderful in cooking. So the answer is yes!
Regards from a freezing England.
Neil.

MUST HAVE BASIL.
And I hve a house rabbit so I also grow mints, parsley, cilantro for her.
Some of the herbs are pesky seeders, but I'm a determined weeder, too!