What You’ll Need:  
Essential Items Desirable Items
T&C Soil Enhancer  Garden Elements Organic Plant Food
Soil Sulfur T&C Fruit & Flower Food
Root Stimulator Small pruners

Site Preparation

  • Most herbs prefer well drained soil and at least 5 to 8 hours of sun each day
  • Spread 1 to 3 inches of Soil Enhancer over
  • Scatter Soil Sulfur 1 to 3 per 100 sq. ft.
  • Spade or till the soil eight to twelve inches


  • Squeeze the plastic pot to loosen the root ball, then turn pot upside down and tap edges, it will fall out into your hand.
  • Plant same depth it was growing in
  • After planting, water well with Root Stimulator diluted according to
  • Apply root stimulator twice more at two week

Growing on

  • Irrigate Try not to sprinkle foliage (especially in the evening.)
  • Feed every 4 to 6 weeks with T&C Fruit & Flower Food or Garden Elements Organic Plant Food .
  • Watch for insects (slugs, snails, and )
  • Some herbs do well in pots on patio or sunny windowsill (rosemary, chives, parsley).

Harvesting & Preserving

  • Cut This will promote branching, new growth and neat compact plants. Don’t just pinch or break them off.
  • Cut This will improve air circulation, and prevent woodiness in plants.
  • Harvest herbs early to mid-morning. The flavor is better if not harvested during the heat of the day.
  • Don’t cut perennial herbs after September This will allow the plant to harden and mature for winter. Annual herbs can be harvested until they freeze.
  • The sooner an herb is preserved after harvest, the better the quality, flavor, and color will Herbs can be dried, frozen, or preserved in vinegar, oil or salt.

Growing herbs in pots

Parsley, sage, bay, chives, basil and oregano can be grown in pots in a sunny window, or with grow lights placed close to plants. Use a pot with good drainage and a good potting soil such as T&C Potting Soil Plus. When the outdoor temperature is warm they can be moved outdoors, start with two hours each day in a protected area, doubling the time each day to harden off the plants.

Many herbs also work well mixed in the flower bed or in containers on the porch or patio.

Common Herbs

Name Frost Tender Perennial Spacing Height Uses
Basil Yes No 18-24” 24” Pesto, Mediterranean dishes.
Bay Laurel Yes No Potted 24”

Soups, stews, pot roast. Often grown as a houseplant in a sunny window.

Borage Yes No 12-18” 24” Flowers and young leaves used to garnish salads, dips, and soups.
Catnip No Yes 18-24” 30” Addictive to cats. Medicinal tea.
Chamomile No Yes 8-12” 12”

Commonly used to make tea as an aid to sleep.

Chives No Yes 8-12” 10”

Onion flavor used for soups, salads, and sauces.

Cilantro (Coriander) Yes No 12-18” 24”

Leaves used in Mexican dishes. Seeds used for pickles and pastries.

Dill Yes No 8-15” 36”

Seeds and leaves used for pickles and sauces.

Fennel No No 18-24” 48” Leaves used in salads, soups, stews, breads and sauerkraut.
Geranium- Scented Yes No 12-18” 18”

Leaves used for vinegar, jellies, tea, wine, and to make potpourri.

Hyssop Yes Tender 18-24” 24”

Slightly bitter minty flavor added to soups, salads or meats.

Lavender Yes No 24-30” 18”

Teas, baked goods, desserts, potpourris.

Lemon Balm No Tender 18-24” 18”

Leaves used for summer drinks, soups, sauces and salads.

Lemon Verbena Half No 18-24” 36” Very fragrant leaves. Used in tea
Marjoram Half No 10-12” 12”

Use leaves in soup, salad, dressings, and egg dishes.

Mint No Yes 12-18” 18-24”

Many distinctive flavors and fragrances. Used in tea, potpourri.

Oregano Half Tender 12-18” 24” Leaves used to flavor Italian dishes.
Parsley No Biennial 8-12” 12-24””

Garnish and flavorings for many foods.

Rosemary Yes No 18-24” 36”

Soups, Italian dishes, meat, and breads

Sage No Yes 24-36” 24” Leaves used in stuffings and sausage
Sage- Pineapple No Tender 18-24” 30”

Potpourri. Red flowers attract hummingbirds

Tarragon Yes Tender 18-24” 18” Fish, eggs, Béarnaise sauce, vinegar
Thyme No Yes 12-18” 6-12”

Use leaves in salad, soup, meat, or gravy.