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If you cook with herbs, or use them in herbal tea infusions, there is nothing better than having fresh live herbs on hand whenever you need them. Purchasing fresh cut herbs in the store can be expensive, requires planning ahead and often leaves you with more herb than you need for the recipe. Growing your own provides a constant supply of fresh cut herbs on demand, and it is easier than you may think.

*Herbs and Sunlight*

Depending on the amount of light that you have inside your home, you may not actually be able to have your container herbs growing in the kitchen or even indoors at all. Herbs are tough plants that can withstand drought, heat, sub-optimal nutrient levels and many types of horticultural abuses. But they cannot thrive without very high light levels. Bottom line...herbs require sun, and a lot of it.

If you have an area inside your home that receives unfiltered, direct sun for much of the day, you can probably grow your herbs indoors. If not, it's fine to grow them outdoors, just try to have your herb garden in a location convenient to your kitchen, such as on a patio, balcony or in a garden plot very close to your house. When herbs are grown far from the kitchen, it is more difficult to quickly access them and you'll be less likely to use them.

*Herbs and Water*

Most herbs are very drought resistant. They require regular watering, but will weather dry periods better than they'll tolerate being soggy and over-watered. The aroma and flavor of many herbs actually improves when the plants are exposed to drier conditions. It is important to provide herbs with good soil drainage. Be sure to use a pot that has holes in the bottom and place some type of material in the base of the pot that will improve drainage, such as stones or packing peanuts.

*Herbs and Soil*

Use a good quality potting soil that drains well but also holds moisture so that the plants are less likely to be exposed to large variations in moisture level.

*Harvesting Herbs*

Allow the plants to develop several sets of leaves before you begin harvesting. Herbs will be more robust and bushy if you regularly pinch off the tops at a point where the stem branches. Prune them in this way even when you don't need to use any of the herb. The small amounts harvested can be dried for later use.

As the plants get larger, you can harvest more frequently and in larger amounts, but always leave a few sets of leaves so that the plant can regrow.

Learn more about this author, Tami Port MS.
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