Each spring, I promise myself that I’ll finally start a garden, yet every summer, the only testament to my aspirations is a wilting pot of basil on the back deck. I’ve come to understand that the issue isn’t a lack of vision, time, or energy; rather, it’s my tendency to be overly ambitious, believing that as a beginner gardener, I could achieve a backyard resembling The Victory Garden on my first attempt.
This year, I’m setting the stage for success by taking a more gradual approach with a small kitchen herb garden. My plan is to cultivate a few herbs that I frequently use in pots on the deck, allowing them to thrive with my limited gardening skills. I’m utilizing some excellent resources for small container herb gardening available online to kick off my journey. By being realistic this time around, I hope to enjoy a successful and confidence-boosting season that will prevent me from purchasing herbs from the grocery store and enhance my cooking with fresher flavors. Who knows? Perhaps next year, I’ll venture into growing tomatoes.
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For now, here’s what I’ve decided to focus on:
- Basil: Fresh pesto is a summer essential in our home, making basil a must-have in my herb garden. It’s also perfect for enhancing a fresh, summery tomato sauce or for adding a burst of flavor to a vinaigrette.
- Mint: Mint is incredibly resilient and tends to thrive—and even take over—any garden with little effort. I love the appearance of a lush mint bush, but even more, I relish a refreshing mojito during the hot summer months. It’s also fantastic if you experiment with making your own ice cream.
- Parsley: While there are more glamorous herbs than parsley, it’s an indispensable kitchen staple. Dishes always feel elevated when garnished with parsley, and having it on hand increases the likelihood that I’ll add this finishing touch.
- Dill: One of my favorite salads around, the Little Gem at Union Loafers, is remarkable for various reasons, one being the fresh dill included in its greens mix. Dill adds a touch of sophistication to salads, and I enjoy incorporating it into potato salad, cucumber salad, and homemade tzatziki. Just a note, it has a long root and needs a deep pot (over 12 inches).
- Chives: Occasionally, I buy chives from the store for a specific dish, only to let the rest wilt in the fridge. Having a fresh pot at home ensures I’ll use them more efficiently and frequently—and I can admire their lovely purple flowers. One of my favorite ways to use chives is in a simple Gruyere and chive omelette.
- Thyme: I adore the appearance of a fluffy pot of thyme, and beyond its beauty, I appreciate having it on hand for flavorful roasted chicken.
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