Herbs for Cutting Gardens

Herb Choices

• According to the Handbook of Herbs from the Brooklyn Botanic Garden, the herb family consists of 73 distinct members. Some of the more popular cutting herbs include basil, oregano, parsley, thyme, rosemary, sage, chives, savory, marjoram and mint. The West Virginia University Extension Service recommends dill, anise and tarragon as fragrant additions.

Indoor Gardens

• Herbs thrive in indoor potted situations, where they receive protection and care. Plant herbs in small 2- to 3-gallon pots and containers with drainage holes, or use larger containers for group plantings. Plant indoor herbs in a mixture of organic compost and quick-draining potting soil, with 10-10-10 fertilizer for nutrition. Label pots and containers to track herb varieties, and place the pots in sunny windowsills.

Outdoor Gardens

• Plant outdoor herbs in the spring after the last frost for a summer of growth. Put them in sites with full sunshine and quick air movement, and amend natural soil to a depth of 6 inches for planting. Mix 3 inches of organic compost into the tilled soil for a crumbly, quick-draining foundation. Turn 10-10-10 fertilizer into the top 6 inches of soil, according to the manufacturer's directions. Herbs thrive in established vegetable gardens and provide valuable companions to larger plants such as tomatoes, squash and cucumbers.

Maintenance and Harvest

• Water herbs with 2 inches of water every week to keep them lush and moist, and use organic mulch in outdoor gardens to maintain that moisture. Don't fertilize herbs again during the season; the Oregon State University Extension Service warns that over-fertilization leads to less flavor in herb foliage. Harvest the herbs at need; gather several stems together and cut them off at the base for kitchen use. Purdue University's Department of Horticulture recommends taking only one-third of the plant at once, to allow for continued growth for future cuttings.