The Bouquet Blueprint

When planning your cut flower garden, consider factors such as sunlight, soil quality, and climate, as these will influence which flowers you can successfully grow. Next, select flowers that bloom at different times of the year to keep the blooms going.  Design your garden layout by grouping plants by height, color, and blooming season.  If you want early blooms, you can grow some flowers under cover, as in a high tunnel.

Early Blooms

Snowdrop

Snowdrops are a welcome sight when spring seems like it’s a far-off dream. Snowdrops are one of the first bulbs to flower, and will (as the name suggests) even flower in snow. Some plants you can combine with snowdrops are crocus, hyacinths, and evergreen cuttings. The giant snowdrop (Galanthus elwesii) is a favorite for its large blooms.

Daffodil

Is there anything more uplifting than the sunshine of a yellow daffodil on a blustery spring day? Daffodils make an excellent cut flower.  Plant a row in the fall and await that first glorious bloom. Daffodils come in many sizes and variations of yellow, white, and orange.

Ranunculus

Ranunculus is known as “the rose of spring” since it resembles a rose. These flowers love cold weather and it will go dormant when the temperatures go above 80 degrees F/ 26 C. Flowers bloom in a rainbow of colors. After they have bloomed and died back, lift the corms (the thick underground stem), and let them cure in a dry place out of sunlight. When they have dried out, store them in a cool, dark, and dry place. You can start the corms indoors around 6-8 weeks before your last frost.

Spring Bloomers

Tulips

In the fall, plant a mass grouping of tulip bulbs to display in vases in the spring. There is such a wide variety to choose from, and some are early- to late-spring bloomers. Plant different varieties to maximize the tulip season.

Sweet Peas

Sweet peas are a classic flower that adds a vintage feel to bouquets.  Sweet pea flowers have a wonderful perfume, and the more often you pick, the more blooms you will get.  Sweet peas are climbers and need a trellis or some type of support to grow on. Sweet peas thrive in the cooler spring months, but some varieties are more tolerant of heat, such as ‘Old Spice.’  All parts of the sweet pea are poisonous, so use caution when it comes to kids and pets. Do not confuse the plants with edible peas; plant them away from these.

Summer Bouquets

Cosmos

Cosmos are the perfect flower for adding whimsy to bouquets. Cosmos come in shades of red, pink, orange, yellow, and white. Cosmos offer a long growing season, just make sure to dead-head spent blooms to keep them going. These flowers prefer hot, dry areas of the garden and don’t need much fertilizer.

Dahlia

Dahlias are an incredible addition to any flower garden due to their long blooming season (right until the first frost) and the selection; with thousands of cultivars, you’re sure to find a few dahlias to love. They come in all kinds of colors, sizes, and petal shapes. Some look like pinwheels, and some flowers are the size of dinner plates. It’s important to dig up tubers in the fall if you live in an area where the ground regularly freezes or where heavy rain can make the tubers waterlogged.

Sunflower

Sunflowers are one of the easiest flowers to grow from seed. These familiar flowers can tolerate many types of soil and a great for pollinators, too. There are varieties that are single stem and pollenless so they won’t make a mess.

Zinnia

Zinnias are vigorous bloomers and keep blooming until frost. They do especially well in the heat.  They come in many vibrant and bright colors. They also come in softer colors and whites, too.  They are perfect for first-time flower growers because they are fuss-free as long as they have good drainage and soil rich in organic matter.  Don’t skip zinnias in your cut flower garden.

Foliage Filler

When designing your cut flower garden, it’s a good idea to think beyond the blooms.  It’s nice to add foliage as a bouquet filler.  Think airy additions like fennel or ferns.  Surprisingly, many flowers don’t have much scent, so herbs can be a great addition. Basil, mints, lemon balm, rosemary, and lavender can add delicate scents to bouquets.  Don’t be afraid to be unconventional and add some fruit and veggies to your bouquets!  Create a touch of surprise by incorporating blueberry plant clippings or cherry tomatoes still on the vine.

Dried Bouquets

Dried bouquets are lovely because they can be enjoyed for many months. But not every flower is a good drying candidate. Some turn brown and crumbly. Here are some flowers that are good for drying:

• Baby’s breath
• Calendula
• Echinacea
• Feverfew
• Hydrangea
• Lavender
• Queen Anne’s Lace
• Roses
• Sunflowers
• Yarrow
• Valerian

Start Planning

With summer quickly approaching, now is the best time to start creating the cut flower garden of your dreams. With the Planter App, you can visualize what your garden will look like and get expert growing tips right inside the app.

Harvest Timelines

• Harvest aromatic herbs like basil, lemon balm, sage, and oregano just as the flowers are beginning to open. This is when the volatile oil levels are strongest, giving you a more flavorful or potent herb. You can use sharp scissors to remove leaves individually or snip stems with the leaves attached.
• Flowers and the tops of flowering herbs like yarrow, chamomile, and roses are best picked right as they are starting to bloom or not too long afterwards.
• Dill and fennel seeds can be collected right before they begin to dry, so they are still highly aromatic. You can cut the flower head off and hang it upside down to dry, then put a paper bag around the flower head to collect the dropping seeds.
• Herb roots and rhizomes are usually harvested in the fall when the plant is dying back and sending all of its constituents to be stored in the root for winter.  Check back this fall for the steps on how to harvest and dry roots.

To Wash, or Not to Wash?

If you are planning on using culinary herbs fresh in your cooking, then you can rinse them off with some water just as you would vegetables. You can rinse your herbs prior to drying them too. Lay them out to dry after rinsing before you move on to the drying process. Not everyone does this because it may increase the chances of the herbs holding onto moisture and molding in storage. You can also spray your herbs with a garden hose a day before you harvest them; that way, they’ll have time to dry off before harvesting. Washing herbs before harvest may increase the time it takes to dry them. If you don’t spray your herbs with chemicals, you keep your pets out of your garden, and you don’t see dirt on them, you don’t necessarily have to wash herbs, especially if you’re concerned about increasing chances of molding. Either way, after harvesting, you should look through the herbs and remove any damaged or diseased-looking plant parts.

More Tips

• It’s best to harvest on a dry day, just after dew has evaporated, and before any extreme heat.
• Be mindful not to take too many leaves or flowers from one plant at a time, as this can stress the plant and sometimes lead to its demise. 
• Only harvest your herbs when you have time to start the drying process.  Plants start breaking down pretty quickly, so you want to process them as fast as possible. An exception is for herbs like chamomile and calendula that have these teeny tiny bugs crawling all over them. I like to let those bugs have a chance to move out before I dry, so I let them hang out in the shade for a while. I don’t really want a bunch of bugs in my dried herbs!
• Use a large bag or loose-weaved basket to avoid crushing your herbs while harvesting. 
• Only harvest what you think you will use. This can be tricky to determine sometimes, especially during your first year harvesting a plant.
• If you plan on saving seeds for next year, remember that before you harvest too much of a plant.

Harvesting your own herbs is so rewarding! When you’re ready to learn the best practices for drying herbs, make sure to read this next post in the herbs series!

Aloe

Aloe deserves a top spot in our herbal body care garden lineup. Many of us reach for aloe after getting too much sun. It’s great at soothing irritated and sun burned skin. The gel inside of a leaf offers some relief of the itchiness that follows a burn too. In the case of minor burns from touching something hot, aloe can be useful. Aloe thrives in deserts and it’s perfect for gardens with arid conditions. If you don’t live in the desert, aloe is easy to grow in a container as a houseplant. Aloe needs a lot of bright, but not necessarily direct, sunlight so it’s best to put it near a south facing window. Water an aloe about once a week, but make sure you let the soil dry out between waterings, and be careful not to overwater it, too much water can kill an aloe. Container-grown aloe can be moved outside in the summer.

Bee Balm

Monarda, or bee balm, is a favorite for pollinators and hummingbirds, but it’s also an amazing plant for skin care. Bee balm is known to smell a little “spicy” and that spiciness comes from its high thymol content. Thymol has powerful antiseptic and antifungal properties, making bee balm a good choice when dealing with issues like build-up on the scalp or fungal infections of the skin. You can infuse apple cider vinegar with bee balm for a clarifying scalp rinse. You can make a strong tea, called an infusion, of bee balm and apply it as a compress to support blemish-prone skin. Monarda didyma (most commonly found at nurseries) and Monarda fistulosa are the types of bee balm to use as herbs.

Calendula

If I had to recommend just one herb for a body care garden, it would be calendula. In my opinion, Calendula officinalis is the leader of the herbal skin care world. Calendula is famous for its anti-inflammatory effects on skin. Today’s science is studying what traditional medicine has known for years, that use of calendula is associated with a potentially faster recovery time for injured skin. Harvest the whole flower head, after any dew has dried, ideally mid-morning, and dry for later use. Calendula can take a long time to fully dry out, but a dehydrator can speed up the process. With your dried flowers you can make infused oils for bath salts, turn the oil into a soothing salve, use dried flowers in a bath tea, or you can make an infusion to use as a compress on irritated skin. Calendula is a very enthusiastic self-seeder, which I find delightful, but you might not. So keep deadheading your flowers to prevent an enormous amount going to seed.

Chamomile

The lovely little chamomile isn’t just for tea! This mighty flower makes a perfect addition to a sleepy time bath tea blend. Make a strong infusion and add it to bathwater. A cloth soaked in chamomile tea is a treat for sunburned skin.

Elderflower

Since ancient times, people have been using Sambucus to enhance their beauty. The fragrant elderflower is full of antioxidants. Antioxidants fight free radicals that can cause inflammation on the inside and outside of our bodies. Use elderflower tea internally or externally to promote healthy skin. Salves infused with elderflower are popular for baby creams. Add some elderflower tea to lukewarm bathwater when you need to cool yourself down.

Fennel

Fennel seems more appropriately used in a spaghetti sauce, but surprisingly, fennel can be helpful in the pursuit of glowing skin. Fennel seeds have a lot of antioxidants and have antiseptic properties. Ground up fennel seeds can be mixed with honey or yogurt and turned into a wonderfully exfoliating face mask. Gentle exfoliation removes dead skin which is helpful if you’re prone to breakouts. With special emphasis on the word gentle. Too much scrubbing can lead to irritation and redness, the exact opposite of what you want.

Lavender

Besides being an amazing plant for pollinators, lavender is fun to use in herbal body products. A lot of us love the smell of lavender and it can be dried and used to scent products you can make at home: soaps, lotions, body butter, salves, lip balms, infused oils, calming bath salts, bath teas, and more! The variety ‘Grosso’ is prized for its intense smell and it creates a lot of buds, so it’s a great choice for an herbal body care garden.

Rosemary

Rosemary is a very popular culinary herb so maybe you already have some in your garden. If not, you might want to add this multi-purpose plant! Olive oil infused with dried rosemary makes a wonderful hair/scalp treatment (and marinade too but don’t mix them up)! Rosemary has been used to help boost hair growth and studies show this isn’t just an old wives’ tale. Rosemary is a favorite for those with very oily skin too because it has a strong astringent effect.

Roses

Way back when, you could find the ancient Egyptians using roses to maintain their beauty. Roses are one of the most famous ingredients in natural based skin care. Rose petals are soothing and have anti-inflammatory actions on the skin. Roses are suitable for all skin types. Rose water is a popular way to use the petals and you can make it at home. The power of the rose doesn’t end after the blooming season; rosehips, the fruit that forms after a bloom, are an excellent source of vitamin C. Vitamin C is essential for maintaining healthy skin. Vitamin C promotes collagen production and fights free radicals. You can make rosehip jam or rosehip tea to reap the benefits of vitamin C.

Yarrow

In the herbal world, Achillea millefolium, or yarrow, has a lot of uses. Yarrow has been used as a styptic, meaning it can help control bleeding when used externally on wounds. Yarrow can help tighten the skin because it is astringent. It has substances that are helpful in controlling fungus and bacteria. Yarrow is used a lot in herbal salves and wound washes. Dried yarrow can be powdered and added to clay and other powdered herbs for a DIY clarifying face mask.

A note of caution: while yarrow can beneficial for most skin, paradoxically, some people can experience contact dermatitis when in contact with it. If you’ve never used yarrow before, you might want to do a “patch test” to be safe. See below for more on the “patch test”.

This is just a short list of plants that can be used in body care. There are a lot of different ways you can use your plants. If you’re new to do-it-yourself skin care, I recommend learning how to make an infused oil. Once you’ve learned that you can make things like salves, lip balms, lotions, body butter, and bath bombs/salts. Keep a lookout for future posts where I will explain how to create your own herbal products.

Just like with food, there is always the potential to react to herbs. You can see if you might react to a new herb by doing a patch test on your skin before using an herbal product. You can make a strong tea (infusion) of the herb and “paint” the tea somewhere that you would notice any redness or irritation, such as the inside of your wrist. Or you can rub the fresh herb on your skin to see if you have any irritation. If you have any reactions like redness, itchiness, or hives, then do not use that herb. I wait 12-24 hours after a patch test to see if any sort of reaction shows up. This is not to be taken as medical advice. Refer to your health care practitioner before starting a new herbal regimen.

In broad terms, both herbs and spices come from plants, but herbs are usually the fresh leaves. On the other hand, spices are typically dried, and they make use of many other parts of the plant- root, stalk, seed or fruit. Both herbs and spices add flavor to the dish, however herbs are more subtle while spices have a much stronger flavor.

Plan Your Garden with Planter!

This time, we’re growing a plan centered around spices! This plan is pretty pepper-heavy, simply because of how useful and diverse they are; as usual, this plan is not an exhaustive list of spices, only a suggestion!

If you’re ever looking to grow a spice that isn’t present in Planter, you can add custom plants through the app, or as a premium desktop member! You can find more information about that by clicking here!

Companion/Combative Info

• Onions, while not featured in this post, are a great companion plant to peppers (which make up a large part of our example garden!) Peppers are particularly prone to aphids, and are protected by the pungence of onions and shallots!
• Fennel and dill will play just fine together normally, but if you are looking to harvest the seeds, you might want to give them some healthy space. Some accidental cross-pollinating can cause some strange flavors in both.
• Fennel shouldn’t be planted by peppers- it releases chemicals in the soil to inhibit the growth of competing plants, so your peppers will pay the price. In this plan, we put them in a container of their own to ensure they don’t cause any trouble! If you’d like to learn how to customize your garden view like this, click here!

Commonly used spices:

Coriander

The seed of the cilantro plant, which is also used as an herb! These seeds are often used in a variety of cultures, including Indian and Middle Eastern cuisines. Their mild flavor is put to good work alongside other spices in curries, masala, soups, or even pickles. Heating the seeds before using them will bring out their flavor, so be sure to toast them before grinding them up!

When your plant bolts, let it dry out, and then the coriander should be easy to shake from the seed head!

Fennel

Fennel is used usually as a root veggie, but you can also grow it for the seeds and use them as a spice!

Raw fennel seeds have a fresh licorice flavor, but bringing heat to the table sparks brand new flavors. When they’re cooked, the seeds offer a more sweet and caramelized flavor. These work well as an interesting sweetener for soups, broths, or oils; all you have to do is simmer them in the dish and strain. When ground, they can be a great rub on meats, particularly pork or lamb.

Ginger

Ginger, like many on this list, is a strong and showy participant in dishes! You have to be very careful about how much you use, but its warm flavor compliments many sweet or savory dishes. Try it ground in baked dishes like cookies gingerbread, add it to broth for a delicious ginger noodle soup, or add it to marinades for fish or chicken. No matter how it’s used, it will often take the show due to its strong and bright sweetness. My personal favorite salad dressing is made of carrot and ginger, and is a staple in most hibachi restaurants. This root can also be candied for an explosively spicy-sweet treat!

Peppers

Chili peppers and the like can be considered a spice! When dried, their spiciness takes a whole new level.

Paprika and Cayenne are both made from powdered, dried peppers. However, their levels of spicy are leagues apart. Paprika is made with mild peppers like bells, and isn’t very flavorful by itself, but when smoked it can be a great pairing to tomatoes or meat. On the other hand, Cayenne uses much hotter peppers, and should be used MUCH more sparingly, with care not to touch your face or eyes!

Mustard seed

Did you know- mustard seed is the largest selling spice in the world? It’s included in so many household condiments and pickled foods!

You can grind up the seeds with vinegar or oil to make your own mustard (the condiment), or you can roast the seeds to bring out earthier flavors and rub them into chicken or fish! It’s also key in pickling, and an essential ingredient in relish.

Garlic

Fresh or dried, powdered or minced or crushed, garlic is a very hearty powerful spice great in curry or most savory dishes. This spice is, dare I say, as useful as salt or pepper. After all, what can’t you use garlic in? It’s a staple in italian cuisine, incredible on any kind meat, and it’s even good raw in salsa. Something I’ve seen done before that I really want to try is roasting the cloves (which makes them really sweet) and then spreading them on toast. The only downfall of this pice is its strength- it’s very easy to go overboard.

Rosemary

Rosemary is sort of a grey area- while you typically use the leaves, like an herb, its woodiness would classify it as a spice just like bay leaves. Regardless, rosemary is a warm addition to many dishes. Make sure to mince the needles finely, as their woodiness makes them tough even after cooking.

You can make a rosemary butter that flavors steak, or rub it into rich meats like lamb… or you can bake it into bread (focassia is the popular choice) or even gnocchi. It pairs well with cheese, too, or lemonade. Its warm flavor and smell can add a new dimension to many different dishes, so don’t be afraid to make use of it!

Lavender

Lavender is typically used an herb, but you can use the flowers, buds, or seeds as a spice! Seeds can be steeped in tea, or you can steep them in milk for lavender ice cream. The buds and flowers can be very powerful when dried, and their floral flavor naturally pairs well with sweet flavors and baked goods; however, lavender isn’t a one-trick-pony! When paired with other herbs and spices, they can revolutionize tomato sauces or roasted potatoes.

Dill

These seeds are a key ingredient in an important process- Pickling! But that’s not their only use. Unlike the leaves, dill seeds are enhanced by heat. Toasting these bundles of goodness brings out their flavor and aroma, and they make a good substitute for caraway in breads. Alongside spices like pepper, onion, and garlic, ground dill seed also makes a great rub for pork or steak!

In Conclusion…

Cultivating a spice garden is a delightful journey that brings a spectrum of flavors to your fingertips. From the mild allure of coriander to the bold zest of peppers, each spice adds its unique character to culinary creations. Let your spice garden be a testament to your culinary taste, turning every meal into a celebration of your harvest and the rich tapestry of spices you’ve nurtured. And let Planter be your planning companion, so your garden ideas grow to fruition! Happy growing and savoring!

Today, we’re focusing on an assortment plants that we can use for tea. Whether it’s the fruit, leaves, root, flower, or even the seeds themselves, there’s incredible range in the kind of plants that can be used for a wonderful cup of tea! We’ll be focusing on some of the more common plants in this Growing Guide.

Harvesting

• Some plants may taste better dried or fresh, so experiment! Fresh leaves will tend to make more mild flavored teas.
• The best time to harvest tea herbs is a dry morning; too late and the heat of the sun will dry out the leaves a bit, but also drive out some of their flavor.

Drying

• Just as there are many options for tea plants, there are also many methods of drying your plants! Most herbs will dry out plenty when hung in paper bags (with holes poked in) in a cool, dry place.
• However, something as simple as a microwave or a low-heat oven could also do the trick- just make sure to keep an eye on them so they don’t burn!

Storing

• The most important thing is to keep your harvest stored in an airtight container; whether that’s in bags or containers, in the cabinet or the freezer in cubes, it doesn’t matter too much! It may be useful to label your containers while you’re at it, if you’ve dried similar-looking herbs.
• To see if dried herbs are still good for tea, rub them between your fingers and smell them. If they smell like nothing, or dusty, then the best thing you can do is toss them!

Steeping

• About 1-2 teaspoons of your harvest with 8 ounces of water should be enough for the perfect tea.
• Most things will be ready after about 8 minutes of steeping. If your blend is too bitter after that time, try reducing the time; or if it’s too weak, increase it.
• Some teas, such as green tea, go bitter when steeped in boiling water. If your tea is too bitter, and reducing steeping time only made it weaker, try steeping with hot (but not boiling) water!
• Some of your plants aren’t going to fit in a tea bag, but you can use a sieve, french press, or a tea ball to separate out the solids from the tea.

Example Garden Plans

This garden’s plants had no combative or companion relationships in our database; however, future Plan Your Garden guides may feature plants that do interact! We’ll be sure to let you know of any possible interactions, if that happens.

Tea Plants Breakdown:

Blueberry

Whether you opt for fresh or frozen blueberries, both bring a burst of flavor to your cup. Consider experimenting with complementary notes by pairing blueberries with basil, hibiscus, or green tea for a unique twist. If you want to extract the full berry goodness, try mashing the blueberries directly into the water and then straining the mixture!

Raspberry

Get ready to dive into a world of raspberry goodness – and it’s not just about the berries! Whether you opt for the juicy fruits or the leaves, raspberries bring a unique twist to your tea experience. If you like green tea, you’ll love the raspberry leaf brew. On the other hand, the fruit themselves offer tartness, and pair exceptionally well with a squeeze of lemon or some black tea.

Lemon

Lemon is something that may be tough to grow in a small garden, but its versatility is unmatched; it earns its place in this list. Whether you prefer squeezing in some fresh juice or tossing in slices of the fruit, lemons add a burst of brightness that complements not just herbal teas but even black tea. If you want lemon to be the star of the show, try it with honey- and if you want a drink to really rock your taste buds, pair it with ginger as well.

Strawberry

Get ready to sweeten up your tea game with fresh strawberries! For a classic touch, pair strawberries with black tea, and if you’re feeling something a bit smoother, you can add milk for some strawberry milk tea! If you want something more herbal, experiment with pairings like mint, basil, ginger, or anything citrusy.

Echinacea

Known for its long history of medicinal use, the coneflower brings a unique pine flavor to your tea, creating a distinctive and invigorating brew. It’s incredibly versatile, too; you can use the leaves, the flower, or even the roots. It’s a strong flavor already, so it doesn’t need much to support it- maybe honey and lemon, if it suits you!

Lavender

Whether you use the flowers or even the leaves, lavender brings a calm and sweet flavor to your cup that’s not overwhelmingly floral. This versatile herb plays well with others, making it a fantastic companion to herbs, a drizzle of honey, or even in black tea. The variety English Lavender is particularly excellent for tea, with its compact flower heads.

Chamomile

Whether from dried buds for a relaxing experience or fresh ones for a fruitier note, chamomile is your go-to for a soothing cup. This versatile herb can stand alone, offering a gentle floral flavor, or blend seamlessly with other herbs for a delightful herbal harmony. So, whether you’re unwinding or experimenting with blends, chamomile brings a touch of tranquility to every sip.

Bee Balm

Bee balm, a tea sensation in a small package! Whether dried or fresh, petals or leaves, this herb packs a punch with a robust mint flavor and subtle citrus notes. A little goes a long way, so use it sparingly for a refreshing twist in your tea. Whether solo or in a blend, bee balm is your shortcut to a bold, minty, and citrusy tea experience.

Ginger

Meet ginger, the flavor powerhouse for your tea adventures! The root, when peeled and grated, has a robust flavor that easily takes the spotlight. This makes it an easy solo act in your tea cup – a perfect alternative to coffee for an invigorating kick. Known for its digestive benefits, ginger pairs seamlessly with the sweet touch of honey and the zesty freshness of lemon. Spice up your tea routine with the bold and energizing essence of ginger.

Nasturium

Introducing nasturtium, a floral delight for your tea cup! These orange blooms, bursting with personality, offer a distinctive note that can stand out on its own or complement other herbal blends. They make a peppery brew to wake your senses! Spice up your tea ritual with the subtle warmth of nasturtium, making each sip a flavorful journey.

Cilantro/Coriander

Whether you’re working with dried seeds or fresh leaves, cilantro adds a unique twist to your brew. While the dried leaves may not retain much flavor, fresh ones bring a subtle citrus and peppery note, while the seeds boast a tangy and floral taste, even making appearances in the world of beer flavoring. This herb loves to mingle with lemony companions and a hint of honey, creating a fragrant tea rich in antioxidants and vitamin K.

Fennel

Fennel’s tea potential lies not in its leaves, but it’s seeds. Steep them like any other tea for a licorice-anise symphony. For a fresher note, opt for some mint to assist- for a sweeter kick, introduce stevia or honey to build on that licorice goodness. But if you’re feeling bold, toss in some ginger and lemon for a strong and well-rounded flavor explosion.

Basil

Whether you fancy the flowers or the leaves, basil brings a subtle peppery note to your cup. Dive into herbal harmony by pairing it with mint for a refreshing twist, or let it dance with the bright zest of lemon or citrusy herbs. This herb also plays well with black tea, creating a blend that’s both familiar and comforting.

Catnip

Catnip isn’t just a feline favorite but a soothing herb for your tea as well! Whether it’s the dried leaves or flowers, catnip can brew into a calming and mild mint tea. While your cats might go wild over this plant, for humans, it’s a gentle remedy that can aid with headaches and provide a moment of tranquility.

Lemon Balm

Discover the soothing embrace of lemon balm tea, crafted from its dried leaves that release a bright citrus flavor with every steep. This herbal infusion not only tantalizes your taste buds but also offers a refreshing remedy for insomnia and anxiety. Allow the calming essence of lemon balm to guide you into a tranquil state, sip by sip.

Lemongrass

Embark on a journey of relaxation with lemongrass tea, carefully crafted from its vibrant stalks known for their digestive and calming properties. Whether dried for a concentrated experience or used fresh for a burst of vitality, lemongrass adds a unique twist to your tea repertoire. Exercise caution when harvesting this herb, as the stalks can be sharp! Remember – a little goes a long way with this intense herb. Use sparingly to avoid overwhelming your palate, and consider pairing it with black tea over ice.

Mint

This versatile herb harmonizes effortlessly with other companions like lavender, thyme, and rosemary, creating a symphony of flavors in your teacup. Opt for fresh mint leaves for a milder tea experience that gently soothes your senses. Explore the vast array of mint varieties, each offering slightly different flavors. Whether it’s the sweet allure of Chocolate Mint, the fruity notes of Apple Mint, or the classic appeal of Peppermint, let the diverse mint family elevate your tea ritual to new heights.

Lemon Verbena

Indulge in the refreshing essence of lemon verbena tea, skillfully crafted from its dried leaves that impart a zesty, lemony flavor. Beyond its delightful taste, this herbal infusion is renowned for its digestive benefits, making it a good choice for after a meal. Savor the bright and citrusy notes as you sip on lemon verbena tea, letting its soothing properties contribute to a blissful moment of relaxation while aiding digestion.

Sage

Elevate your tea experience with sage, a herb that brings a bold and distinctive pine flavor to your cup. When using sage leaves, be mindful of their potent taste, which can be overwhelming. To create a harmonious blend, consider pairing sage with the sweet touch of stevia or honey, or a splash of lemon Explore the unique combination of flavors as sage takes center stage, complemented by the subtle sweetness of honey or stevia and the bright citrusy notes of lemon.

Stevia

Step into the world of natural sweetness with stevia tea, crafted from its dried leaves. Known for its intense sweetness, treat stevia with care, using it sparingly as you would with sugar—it’s nature’s sweetener. Don’t expect this to be the tea’s main contender; it should be used as support for other herbs.

Experiment with pairing stevia with mint, creating a refreshing and sweet symphony that tantalizes your taste buds; or, you can opt for something citrusy like lemon balm. For a unique twist, combine stevia with sage, balancing its sweet notes with the bold and piney flavors of sage.

Thyme

Savor the slightly savory and highly fragrant notes of thyme, offering not only a delightful tea experience but also providing relief for coughs and soothing your throat. Whether enjoyed on its own for a pure thyme infusion or paired with a citrusy herb, this versatile tea promises a comforting and flavorful journey with every sip.

Thyme’s leaves make delicious brews whether they’re dried or fresh. While the stems may not contribute significantly to the taste, they make taking the leaves back out much easier.

Rosemary

Immerse yourself in the delightful pine-y essence of rosemary tea, made from its dried leaves. Enriched with a touch of citrus, this aromatic infusion creates a harmonious balance that tantalizes your taste buds. This pairs perfectly with other citrusy herbs to bring out those undertones. And just like most herbal teas, you can always sweeten up your brew with stevia or honey.

As the air gains a chill, we tend to seek both warmth and a way to use our leftover harvest. Thankfully, you can do both by making some of these herbal teas! We hope this Growing Guide brings you some comfort and heat this season- keep an eye out for more pieces in this Plan Your Garden series!

A note: You may be wondering, where’s Camellia sinensis (the tea plant)? We looked into it, of course, but growing and making black tea at home turns out to be a very long process. Given its pervasive availability in stores, we opted to simply reference it, rather than include it as an entry. It’ll join our plant roster on Planter sometime; however, if you plan to grow it before then, you can easily create a custom plant on our app!

Why Add Herbs to Your Garden

Herbs pack a major flavor punch in a dainty package and greatly enhance any dish you add them to. The price of fresh herbs at the grocery store can make you flinch - ‘do I really need fresh thyme in that dish?’ But if you have a flourishing herb garden, you will be looking for new and creative ways to use them rather than shying away! Herbs also contain vitamins and minerals and offer many health benefits.

Most herbs are quite easy to grow. They can thrive in nutrient-poor soil and some even prefer to dry out slightly! And herbs benefit your garden overall- they are great companion plants that can help ward off pests and attract beneficial insects and pollinators.

How to Select Herbs for your Garden

The first thing to consider when deciding which herbs to plant is what herbs do you like to eat? If you don’t regularly enjoy eating it, don’t bother growing it (unless you are experimenting with something new!)

Some herbs, such as mint, are perennials that can come back every year. Some perennial herbs may not be able to withstand winter in your area though, so be sure to confirm that the specific varieties you select are hardy in your growing zone. There are also herbs, such as dill, that are prolific self-seeders that will likely regrow each year.

Perennial and self-seeding herbs can be an asset in your garden if they are planted in a convenient location. Be warned, though, that some of these herbs can take over your garden if they are not contained. Bear this in mind when choosing which herbs to plant and where to plant them.

How to Plant and Care for Herbs

Some herbs can be easily started from seed, and some can even be propagated from cuttings. Others can be more tricky to grow from scratch, but buying herb plants from your local garden center still provides a great return on your investment.

Generally, herbs prefer a full-sun location and very well-draining soil. If you are growing in heavy clay soil it will need amending with compost and sand. Different herbs can have unique preferred growing conditions, however. Even though it looks enticing to plant a variety of herbs together, check their unique growing needs in Planter and avoid grouping herbs with very different needs in the same space.

You may opt to grow herbs in containers to have better control of the growing conditions. Planting herbs in containers also has the advantage of helping to control spread (except for rogue seeds!) If you do plant your herbs in containers, be sure they have drainage holes or use fabric pots that allow excess water to drain. You will need to water herbs in containers more often than if they were planted in the ground or in larger raised beds. Containers will also need extra care over the winter. Bring them into a garage or shed to help protect them, and bear in mind that perennial herbs will be less winter-hardy if they are grown in containers.

Regardless of whether you plant in-ground or in containers, it helps to have your herbs in a location that is handy to the kitchen. Otherwise you might not be inclined to go harvest them when you are in the middle of cooking!

When it comes to caring for herbs often less is more. Many herbs do not like to be overwatered and prefer to dry out between waterings, and as a general rule herbs need minimal fertilizing. There are always exceptions though, so be sure to check Planter for watering and fertilizing recommendations for the herbs you grow.

When your herbs are ready to harvest, don’t be afraid to give them a haircut! Herbs thrive with a regular trim; it helps them be more productive. Just don’t cut away more than one third of the plant at once. Check out the harvesting and storage tips in Planter to get the most out of your herbs:

Include your favorite herbs in your garden, and enjoy harvesting the freshest possible herbs right outside your door!