One of my favorite things about summer is the access to more fresh, local foods including fresh herbs. I did not grow up eating fresh herbs, but it is something I have grown to really love and incorporate into my cooking. There’s nothing better than fresh pesto made with basil from the garden. There’s just no going back to the store bought after you make your own! No contest.
Last year, I saw a raised herb garden online and fell in love with it. I asked my husband if he could make it for less. He accepted the challenge and made me the cutest little raised herb garden that now lives on our deck. I immediately planted all my favorites and they flourished all summer long. Growing herbs is surprisingly easy – even for beginners or those that do not consider themselves gifted in the gardening department. All it really takes is regular watering. It’s that easy! You will also want to keep an eye on the growth of the herbs because if you don’t use them regularly they can get out of control before you know it! Many complain about that happening with mint, but I use mine daily so I don’t seem to have a problem keeping up with it. If you don’t have a garden or raised herb box, you can simply use individual pots instead. This is also a great way to test out if growing your own herbs is right for you.
*Thank you, Fleet Farm for sponsoring this post!
This is what I picked up this year from the Fleet Farm greenhouse along with some food pairing suggestions if you’re unsure what to plant or how to use each herb.
Mojito Mint: this is the best mint for cocktails and fruit infused water in my opinion. I put the mojito mint in my lemon water daily. It’s incredibly refreshing.
Basil: if you haven’t tried making your own pesto, you must put that on your list this summer! I make mine with walnuts instead of pine nuts. You can also use fresh basil on your pasta dishes and pizza. Margherita pizza is one of my personal faves.
Dill: super on cold pasta salads or cucumber sandwiches. I think my Midwest is showing with these suggestions! 🙂
Chives: a great topper for lots of savory dishes, dips and salads. Think of it like a fancier cousin to the green onion.
Parsley: a good staple to have on hand as a topper (and to add a pop of color) for most meals. Presentation is key, after all!
Those are all my favorites but a few other popular fresh herbs include rosemary, thyme, cilantro and sage. Happy planting, my friends!
See ya on the next post!
-The Chic(ish) Chick
I’ve read that you should not plant mint with other herbs because it can take over and overpower the other herbs. What is your opinion?
Author
Hi Deb! I hear this a lot about mint. I have never had an issue with mint taking over my herb garden in this contained, raised bed. I cut mint every day in the summer to put in my water pitcher, so it never really has a chance to take over. If you let it grow in there for a longer period of time with the other herbs, you might have an issue. I also know mint grown in the ground can spread and take over areas really easily if not contained. I am not a master gardener by any means, so my advice may vary than if you asked their opinion. That being said, I water the herbs regularly and cut them for use (I use fresh herbs a lot in cooking). I have had more of an issue with parsley taking over as I don’t use parsley as much as the other herbs. I’ve been planting all the fresh herbs in the same container for years, but again, I use the mint almost daily so it’s not an issue for me. I hope this was helpful. Please let me know if you have any other questions. Happy herb planting! 🙂