Small Herb Gardens

What to Plant

• Like most plants, herbs can be annual or perennial. Perennial herbs can last for years if cared for properly, while annuals are usually done with a season. When choosing herbs to plant, consider the way you'll use them. Basil, thyme and oregano go well together in a dish and will also grow well together. If you decide to grow mint, you may want to plant it away from the other herbs as it likes to take over. Other herbs that work well in a small garden include parsley, chives and cilantro.

What to Plant In

• You can plant herbs directly in the ground or in containers. You may wish to plant each herb in its own container or plant several in a large container or whiskey barrel. A window box is another suitable spot for herbs. Don't crowd them. About eight herbs will fit in a half whiskey barrel, according to the University of Illinois Extension. If you decide to plant in the garden, place the herbs you will pick the most, such as basil or cilantro, along the border of the garden, so that you can get to them easily.

Care for the Plants

• Whether you are growing them in-ground or in a container, herbs need soil that drains well. You may want to mix container soil or garden soil with a bit of sand to make it drain well. You can also dig a trench, line it with gravel and then refill with soil and the herbs to ensure better drainage for an in-ground garden, according to the West Virginia University Extension Service. Herbs need full sun to grow, so place them in a sunny, shade-free spot outside or in a south or west-facing window indoors. Since most do well in poor soil conditions, you won't need much fertilizer. Keep the soil moist, but don't over-water the herbs or their roots may rot.

Harvesting Herbs

• When you want to trim leaves for cooking, pick them from the middle of the plant, where the blossom will appear if you let them grow. If you pull leaves from the sides, the plant will grow tall and lanky, not full and bushy. You'll get the best flavor if you pick the leaves in the morning, before the sun can weaken the flavor oils in the plant, according to the University of Illinois.