How to Start an Herb Garden in the Pacific Northwest

Fresh herbs you have grown yourself have more flavor and are cheaper than dried grocery store products. The Pacific Northwest is in U.S. Department of Agriculture hardiness zone 8, a perfect climate for growing most herbs. Perennial herbs, rosemary, thyme, mint and oregano can be harvested year round. Biennials like parsley will last well into the winter as well. Annuals such as sun-loving basil can be picked and made into pesto and frozen, or chopped and preserved in oil, to keep your cooking alive during winter.

Herb seedlings or seeds
Trowel

Instructions

- 1
  Find an area in full sun for your herb garden.
- 2
  Buy seedlings or grow the herbs yourself from seed. Annuals, cilantro, basil, borage and dill are easier and more economical to grow from seed.
- 3
  Plant big perennial herbs, lovage and horseradish on the north side of the garden so they will not shade smaller plants.
- 4
  Plant lemon balm, thyme, sage, oregano, parsley, tarragon and chives in front of the big herbs. They are easily grown, prolific perennials needing little care.
- 5
  Pinch back the new shoots on basil to encourage shorter bushier plants with more leaves. Basil needs lots of heat. In the Pacific Northwest, a greenhouse or cold frame, or the south side of a building, is ideal for growing basil.
- 6
  Plant mint in a shadier area away from other plants where you won't mind it spreading. Mint is notorious for quickly outgrowing its allotted spot.

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