John Myers
Of course, you want to use your kitchen herbs for as long as possible and create the best conditions for this. The decisive factors here are the choice of location, correct cultivation, in which you also pay attention to which herbs go together, as well as correct watering and fertilizing.
Herbalism: the choice of location
In principle, there are no limits to the cultivation of herbs: You can grow your kitchen herbs on the balcony, the windowsill, in the garden, or in the greenhouse. However, you should note a few things. Because there are herbs that cannot tolerate the sun at all, while others urgently need light. Herbology, therefore, speaks of sunny, shady, and semi-shady locations for cultivation. Native varieties cope better with the weather in this country, with cold and humidity, than herb species from the south. Therefore, it is important to first consider which herbs you want to grow. Then check whether the kitchen herbs on the windowsill are getting enough light. If you grow kitchen herbs in the garden, always make sure that the bed is protected from the wind. You are not dependent on direct ground contact. Hanging kitchen herbs is also an option, as is the raised bed. Of course, you can also spread your cultivation areas over several locations, sometimes even move them indoors. Kitchen herbs for the windowsill are, for example, dill, peppermint, basil, oregano, thyme, chives and cress. In addition:
- Wild garlic and cress need a shady place. The former spreads particularly intensively. Therefore, limit the location with the help of a plastic film.
- Plant peppermint, chives, lovage, and parsley in partial shade. The latter also manages with a little less light. In addition, it is one of the kitchen herbs that you can also grow in pots, so it can be harvested all year round.
- Sun needs basil on the one hand. Whether you plant your kitchen herbs in the greenhouse, garden, or on the windowsill, make sure not to expose basil to direct midday sun. It’s too sensitive for that. Sage, thyme, and rosemary also need a lot of light.
Herbalism: the Cultivation
It is crucial to plant kitchen herbs in the right pot. No matter where you grow kitchen herbs. It should always provide drainage. There should always be enough space. For example, some plants sprout deeper than others.
- A pot diameter of around 20 cm is sufficient for thyme, chives or parsley.
- The roots of lovage and dill penetrate deep into the soil, which is why the two herbs need a higher pot. It is similar with tarragon, which needs a little more space and thrives best in the garden.
- For laurel, rosemary, or lavender, on the other hand, the planters should be between 30 and 40 cm tall.
- Glazed ceramics or terracotta or clay are particularly suitable. Plastic and metal also serve as an option.
To create the right conditions, you can use special herb soil, one of the best soils for herbs, but you should also prepare the soil. For most types of herbs, it should be lean and permeable at the same time. Therefore, when growing in the garden, add sand to dense soils, while gardening soil compacts sandy soil. Compost also improves the structure. Keep in mind that semi-shady and shady herbs need more and more regular fertilization to compensate for the low nutritional value of the soil. After the right preparation, you can plant kitchen herbs next to each other. However, make sure that the different varieties can also be used together.
Plant herbs together
The basic rule says: Kitchen herbs that you plant together should prefer almost the same conditions. Local is, therefore, more compatible with local, Mediterranean with Mediterranean. Mixed cultures are better at repelling pests. Just make sure that all varieties have enough room for their roots to develop when determining the right combination of culinary herbs.
- Herbs that go well together: Rosemary supports the growth of basil. Since the latter needs more water, plant them in pots a little apart from each other. You can also learn from us how to propagate basil. Thyme, in turn, goes well with fennel, coriander, and tarragon, while parsley harmonises with dill, marjoram, chives, and chervil. Lemon balm serves as an all-purpose weapon that stimulates the growth of other herbs.
- Herbs that don’t go together: thyme and marjoram don’t get along, nor do basil and lemon balm. In turn, fennel bites with coriander and marjoram, chamomile with parsley.
The right kitchen herb care
If you buy kitchen herbs in pots, it is advisable to divide them after purchase and repot them into several containers. As a rule, the plastic pots are planted too densely and do not have a water reservoir. So divide them first and then put them in several smaller pots or one large pot. The bed or the box are of course also an option. Repotting is important for the care of potted herbs, because otherwise the individual shoots take away nutrients from each other. At the same time, keep in mind that you need to give them more attention than their counterparts in the bed or greenhouse. It is particularly important that you water your kitchen herbs regularly. Even daily during sunny periods. Especially in summer when the weather is dry, take a similar approach outside, especially with native plants such as parsley or chives, to properly care for your kitchen herbs. Southern, easy-care herbs such as thyme, on the other hand, get by with less water. Fertilizer is also important. In the pot, you should top fertilize every two to three weeks. Use coffee grounds for this, for example. Outside, fertilizing once a year is sufficient.
Tip: Too much water is also not good for kitchen herbs. You can use your finger to check whether you should unpack the watering can: simply stick it 5 to 7 centimeters deep in the ground. Watering is only necessary if it comes out dry. If your herbs have dried up due to lack of care, place them and their pot in a bucket of water and remove them as soon as there are no more bubbles. Then repot, cut off dried and brown shoots and fertilize. You may have to cut back down to the stick.
Harvest kitchen herbs correctly
The right harvest is also important so that you can enjoy your kitchen herbs for a long time. While the continuous harvesting of sage, rosemary, and thyme is used for care, it is better to cut off larger quantities of dill, parsley, and chives at intervals.
