How to Begin an Herb Garden

Select an area 20 feet by 4 feet for a kitchen herb garden. Separate this area further into smaller 12-by-18-inch plots for individual herbs. Make sure the selected site has well-drained soil amended with compost as herbs will not grow in wet soil.

Obtain herb seeds recommended for beginners for greater success. These include rosemary, tarragon, thyme, parsley, sage and chives.

Start herbs indoors by sowing the seeds in shallow pots filled with a light, well-draining soil during late winter. Do not bury the seeds too deeply. As a rule, fine seeds need to be sown at a shallow depth.

Transplant the seedlings outdoors during spring. If you plan to grow fennel, dill, coriander or anise, plant the seeds outdoors directly. These herbs do not transplant very well.

Fertilize sparingly. Do not add excessive fertilizer as herbs grow well in moderate to low levels of fertilizer. Overfertilization leads to poor flavor and excessive foliage growth.

Pick the leaves when there is enough foliage on the plants to maintain growth. The best time to pick herbs is during early morning. Wash herbs in cold water and drain well before use.