Benefits of Growing Herbs in Containers:

• You don’t need a ton of gardening space.  You can grow herbs right on your patio.  You can grow herbs indoors, too, but they will thrive outside with fresh air and natural light. 
• You can easily control the growing conditions, like soil type and light requirements.
• For those with mobility challenges, container gardening can make accessibility easier.
• If you ever decide to move to a new location, your plants are ready for the move, too!
• Having your culinary herbs close by means you will use them more—no trudging to the garden in the summer heat for a sprig of rosemary.
• It makes your porch or patio look amazing.

Things to Consider: 

• When growing in containers, it’s good to remember that most plants need good drainage to thrive. Of course, some plants love moisture and can handle “wet feet,” but plants generally like drainage. So many times, I’ve gotten excited about a beautiful pot only to see it didn’t have a drainage hole at the bottom. In those cases, sometimes you can drill a drainage hole in the bottom. It’s also a good idea to elevate pots to keep them off the ground so they can drain properly.
• Before filling your pot, covering the drainage hole is helpful so the soil doesn’t spill out of the bottom. You can use landscaping fabric, pieces of mesh bird netting, a stack of coffee filters, or “crocks,” which are broken pieces of terra cotta pots. 
• When the weather is hot, you must monitor your container-grown plants to ensure they don’t dry out too much.
• If you plan on growing shrubs or small trees in pots, make sure you use a container that can handle some wind and not tip over easily. 
• Don’t plant your herbs in any pot that has the potential to leach toxins into the soil. For example, some pressure-treated woods may have chemicals that can be taken up by plants. Plastic is generally recognized as safe, although some people choose to stay away from it. 
• Strawberry pots are suitable for herbs that don’t mind too much confinement, like mint or basil. Trailing herbs like nasturtium also do well in strawberry pots. 

Basil

Basil does very well in pots and is easy to grow inside on a sunny window sill. Outside, basil does well in a location with full sun. Basil is a staple in Italian cuisine and a beloved medicinal herb in the Ayurvedic tradition. Holy basil, also known as Tulsi, makes a wonderful tea for the nervous system. The most frost-hardy variety of Tulsi is reported to be Ocimum africanum. Give your basil well-draining soil and keep it moist. Harvest all varieties of basil before the flowers bloom to keep the plant leafy and bushy. 

Catnip

Many cat owners grow catnip strictly for entertainment purposes.  A lot of cats get loopy after some whiffs of this mint family member. According to PetMd, when cats sniff catnip, they inhale a substance called nepetalactone, which triggers a release of natural opioids. But catnip isn’t just for cats; it’s also a great herbal companion for humans without the opioid interaction. It’s a gentle herb used to soothe digestion, calm fevers, and ease congestion. Catnip can be a vigorous spreader, but you can stop this by growing it in pots. Catnip prefers full sun and well-draining soil; do not overwater it. If you have cats (if you don’t, you’ll probably attract some neighborhood cats), you might need to protect the plant from being munched down to stubs and knocked over. Don’t overlook your dog, too.  My dog is famous for taking down a plant in one bite (it’s not recommended to allow this happen though)! You can put a little cage over catnip if it’s getting too much attention. Sometimes a cage isn’t enough though. If anyone has a pet-proofing plan for catnip, please let the Planter team know below!

Chamomile (German)

If you want to add chamomile to your garden but don’t want a lot of chamomile babies popping up next year, try growing it in a container. A 12-inch pot is a good size for one plant.  German chamomile isn’t very picky about soil or light, and it can take some shade, but I believe it blooms better in a sunny location.  You don’t need to worry about fertilizing chamomile either. No wonder this fuss-free flower has a reputation for relaxation. 

Chives

Chives are a familiar favorite in the kitchen garden. They can have a warming effect on digestion, so they are a great food herb to add to dishes. The beautiful blossoms can be picked and infused in vinegar for a yummy salad dressing or marinade. Chives love rich, moist soil. Make sure to add some all-purpose fertilizer to your container before planting.

Ginger

Ginger is a fun herb to grow at home. Try starting ginger from roots you get at the grocery store. Ginger grows outward. You can use a shallow pot, but it needs to be wide. The absolute must for container-grown ginger is good drainage! Ginger is very susceptible to rotting if there isn’t sufficient drainage. Ginger loves consistently moist and fertile soil, so keep an eye on this plant all summer. Keep it out of direct sunlight too.

Lavender

Lavender is a Mediterranean native, so it loves free-draining, gravelly, sandy soil, meaning it can thrive in a container.  Their root system can be pretty big, so choose a pot that will be large enough as it grows.  Mix equal parts of regular potting soil and perlite to ensure good drainage.  To avoid root rot, elevate your pot with an elevator on wheels or the “pot feet” that lift the pot off of the ground. Lavender needs full sun, so give it a spot with prime sun access. There are so many varieties and sizes of lavender.  The “dwarf” varieties are compact and perfect for a small patio garden. 

Licorice

Licorice root (Glycyrrhiza glabra) has a distinct flavor that not everyone enjoys, but humans have used licorice for a long time. Originally used for brewing beer and for use in medieval apothecaries, licorice root began to flavor sweets in Yorkshire, England, hundreds of years ago, and it is still used in some brands of black licorice candy. Many teas contain licorice root because it has so many uses in herbal remedies. Licorice is a very slow-growing plant, and it can take a long time until you get enough roots to make it worthwhile to dry and use, but it’s still fun to grow some in a pot.  Licorice seems to prefer a pot that allows ample room to grow.  It likes full sun and very well-draining soil conditions(keep it watered but don’t overdo it).  Move your pot to a sheltered place if it’s very wet during your winters.  Licorice is slow to return in the spring and sometimes looks dead before it gets buds in later spring (at least, this has been my experience). Harvest licorice root in its third year. You can propagate it by root division in the spring.

Spilanthes

Buzz buttons. Electric daisies. Toothache plant. Eyeball plant. Spilanthes (Acmella oleracea) has many unique names and is a fun herb to grow! One tiny taste of this unusual flower will tingle up your tongue and mouth. It’s hard to fully describe the feeling, but one try, and you’ll understand why “buzz” buttons and “electric” daisies are nicknames.  Toothache plant isn’t a substitute for a trip to the dentist, but a swish of the tinctured plant can offer some relief for toothaches, due to the numbing sensation it gives. If you can’t find spilanthes in your area, it is pretty easy to grow from seed and it can thrive in containers. Grow it in full sun and very rich soil, and ensure it gets watered regularly. 

Thyme

Another Mediterranean native, thyme, does exceptionally well in pots!  There are so many varieties and flavors to choose from, such as orange thyme, lemon thyme, French thyme, oregano thyme, and more.  Whatever variety you decide on, make sure to give it good drainage and not-so-fertile gravelly soil. Thyme likes full sun.

Willow

Sometimes called nature’s aspirin because of its high salicin content, willow bark has a long history of use in folk medicine. Willow trees can grow very big and very quickly. They love to grow along streams and wet places.  There is a dwarf variety that doesn’t mind growing in pots (as long as you upsize the pot as needed), which is the purple willow.  You can grow this willow in regular potting soil.  Purple willow can handle part shade or full sun, just keep its roots as cool and moist as possible. I have been growing purple willow in a pot for a few years, and my pot does not have a drainage hole. Even when the container gets full of rainwater, the shrub does not seem to mind. The inner bark of willow is usually harvested in the spring and then dried. Use pruned willow branches for basket weaving or making plant trellises. Propagating willow is easy, and if you put a clipping directly in the ground and keep it watered, it should root! Willow is good for making living fences by propagation.

Experiment with Other Herbs

Many other herbs, such as sage, rosemary, lemongrass, aloe, green tea, and violets, also do well in pots. If you don’t have space for a garden bed, but there’s an herb you want to grow, there’s no harm in testing it out to see if it can thrive in a pot. Taking chances and experimenting is what gardening is all about!

About Ginger

Zingiber officinale, or ginger, can be grown as a perennial in zones 9 and above. In the colder zones, it can be grown as an annual. It can take over a year of growing for a ginger rhizome to be considered mature. The ginger we buy at the grocery store is mature and has a thick skin which allows it to be stored for months. If you start growing ginger at home in late winter or early spring, you will be able to harvest “baby” ginger in about 4-6 months time. Baby ginger does not store for long because it has a very thin skin, but the thin skin means it is very tender and you can slice right through it.

Where to Find a Ginger Start

Ginger is grown from a rhizome instead of a seed. Some farms offer “seed pieces” or “mother” ginger for sale. Most ginger farms sell rhizomes that are certified organic and disease-free. You can also use ginger you find at the grocery store. It’s not too common, but store-bought ginger has a small chance of carrying fungus and disease. Sometimes conventionally grown, store-bought ginger is treated with an inhibitor to control early sprouting. Choosing organically grown ginger minimizes the risk of problems with sprouting and disease.

Choose a rhizome that feels firm (no squishy, bruised, or moldy ones). Look for ginger with a few big “eyes”. This is where the sprouts will come from.

Starting Ginger

It isn’t necessary to soak ginger in water before planting, but it can take off any growth inhibitor that might be on it and it helps to rehydrate the ginger, possibly making sprouting faster. So, it’s a step worth mentioning. You can soak it overnight or for a day or two.

If you have temperatures that are consistently above 60 degrees at night, you can start ginger outside, in an area with some dappled shade and moist, rich soil.

Growing Indoors

Ginger plants grow outwards rather than deep down in the soil, so if you plan on keeping your ginger in a container, choose one that is wide, with good drainage. Good drainage is a must. If ginger sits in water it can rot. Place your ginger rhizome on the surface of a rich potting mix, with the “eyes” facing upward. You can bury it in the soil about an inch down, or you can gently firm it on the surface, topping it off with soil but leaving the eyes exposed. Either way works. Leaving the eyes exposed might result in faster sprouting. If your container is big enough, you can put more than one rhizome in. Just make sure to leave some space for growth. Water your newly planted ginger. Use a heated seedling mat to help encourage growth. Keep it somewhere warm and bright, but out of direct sunlight. Heated greenhouses are a perfect place for ginger, but as long as it is kept warm it will do well in the house.

It can take a few weeks to see any shoots or roots from your ginger. If you left your eyes exposed to the light, start covering them up with soil once you see some growth.

Mimicking a Tropical Habitat

Keep your ginger happy by making sure it gets watered regularly, not too much, but just enough to keep the soil moist. If the soil is too wet and too cold the ginger can start to rot. So it’s also important to make sure that the soil is staying warm enough. You can keep a heated seedling mat underneath your pot until it’s ready to go outside. Being a tropical plant, ginger loves high humidity in the air. Keep your potted ginger close to other potted houseplants to naturally increase the humidity. Use a humidifier in your home if your air is extremely dry. It’s a good idea to feed ginger every month with a low-nitrogen fertilizer, being careful not to apply it directly to the plant.

Moving Day

You must keep ginger protected in your home or greenhouse until outside temperatures are, ideally, in the 70’s and above. For a lot of us, that means summer. Ginger does well in pots so you can simply move your pot outdoors when the time comes. Just make sure to place it in a partially shaded spot as you don’t want to be baking ginger in the sun. If you move the plant directly into a garden bed, the same rules apply.

Harvesting

For baby ginger, the best time to harvest is 4-6 months after you started growing it. If you want to harvest mature ginger you can continue to grow it on, but you must move it back inside before the temperatures start going below 50 degrees. For mature ginger, harvest when it is about 1 year old.

Mature ginger has a tough skin so it can be stored in the refrigerator for many weeks. Baby ginger is very tender and is best used fresh. It can be stored at room temperature or in the refrigerator for about 2 to 3 weeks. You can extend the shelf life of ginger, baby or mature, by chopping it up and freezing it.

Ginger is so versatile in the kitchen and can be used for sweet or savory dishes. In traditional medicine, ginger is used to take the edge off of nausea, improve digestion, promote good circulation, and many studies show it has anti-cancer potential.

Sure, it’s easy to go to the grocery store and pick up ginger any time you want it, but there’s something exciting about growing your own. It’s nice to have a little bit of tropical flair in your garden too. If you have the extra time and a little bit of space I think it’s worth trying out at least once!

For educational purposes only and not to be considered medical advice. Please refer to your health care provider before using herbs.

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!

‘Curry’ is actually a loose, catch-all term that doesn’t properly refer to any specific dish. In its originating culture, each dish would have its own unique name. That being said, many dishes that could be loosely grouped as ‘curry-style’ dishes can be created using many of the same core plants in the garden. Let’s explore some potential ways to plan a culinary curry garden in Planter!

Curry garden base plan

Our sample curry garden base plan starts with a standard 4’ x 8’ garden in Planter. We’ve filled the garden with uber-versatile plants that form the backbone of many great curry dishes:

• Garlic
• Ginger
• Cilantro
• Hot peppers
• Tomatoes
• Onions

Garlic and cooking onions were placed on the outside because they are slow growers and need to be harvested by pulling or forking them out of the soil. Two hot pepper plants might not seem like a lot, but they’ll likely be prolific enough to provide your family with ample chili harvests (of course if you’re major spice lovers feel free to add more!) While cilantro is associated with cuisines from some of the hotter parts of the world, it actually can’t take the heat all that well and has a tendency to bolt. Because of this, you might want to plan to plant your cilantro in successions.

Roma tomatoes were chosen because they are a nice meaty tomato that work well for cooking. Ginger is kept in containers because a) it grows slowly and needs to be started indoors well in advance if you live in a cooler climate and b) the containers can be moved and positioned around the garden so the plants receive dappled sun- ginger loves the heat but not direct, scorching sunlight.

When choosing locations for the plants in your own plan, be sure to position them so they’ll be easily accessible for harvesting and where they won’t shade each other out unintentionally. This base plan is just a starting point that you can adapt to your unique garden conditions.

If you happen to have some more space to play with in your garden, consider branching out into some specific cuisines:

Thai curry garden plan

Thai food is vibrant and features an array of different veggies. To prepare some tasty Thai dishes, the following plants were added to the base plan:

• Peas
• Eggplant
• Carrots
• Lemongrass
• Thai basil
• Thai mint
• Peanuts
• Dwarf lime

The Thai curry garden plan incorporates most of the plants from the base curry garden plan and adds on from there. The serrano chiles were swapped for Thai chiles, and more garlic and onions were added. Lemongrass is a staple ingredient in many Thai dishes- its included in a container so it can be started early indoors and easily transitioned outside. Mint was also added in a container to prevent it from spreading and taking over the entire garden! Basil plays more nicely so it can be incorporated right into the garden bed. If possible, try to find Thai varieties of mint and basil for a more authentic flavor.

For something slightly more adventurous peanuts and a dwarf lime were added to the plan- these ingredients are often incorporated in Thai dishes or used as accompaniments. Peanuts can grow well even in somewhat northern climates as long as you select an appropriate variety and ensure they are planted with enough time to mature. Limes on the other hand are frost sensitive, but dwarf varieties can be grown as container plants that can be brought inside over winter. If overwintering a lime tree seems like too much work, forgo it and plant something else instead- just be sure not to fill the middle of the garden space with plants that will be hard to reach.

Indian curry garden plan

The Indian curry garden plan also works off the same base curry garden plan, but includes some unique ingredients favored in Indian cooking:

• Turmeric
• Cauliflower
• Potatoes
• Okra
• Kidney beans
• Mustard
• Spinach

Turmeric is a plant that spreads and grows by rhizomes, similar to ginger. Since turmeric isn’t available in Planter (yet!) one workaround is to create a custom variety of ginger and name it turmeric (turmeric isn’t technically a ginger variety but this is just a quick fix). Like ginger, turmeric is grown in pots so it can be started well in advance and moved around in the garden to capture the perfect balance of sun and shade.

Cauliflower and potatoes are included in the plan as core ingredients in the popular and delicious dish ‘aloo gobi’. Okra is added as the key component of ‘bhindi masala’, and the kidney beans can be used to prepare delicious ‘rajma’. With drying beans you’ll want to have several plants to get a yield that is substantial enough to make bean-based dishes. Rounding out the list we have spinach and mustard- spinach can be used to make a mouth-watering ‘saag paneer’ and along with mustard greens (and other mixed greens) can be used to create delicious ‘saag’ curries. And if your mustard bolts and goes to seed no worries- mustard seed is also a key spice in many Indian dishes!

We hope these curry garden plans have provided some inspiration to plan a fun and practical cuisine-themed garden! Having all the veggies at hand to create a whole range of dishes will help you make the best use of your garden produce in the kitchen. Planter makes it easy and fun to explore garden design possibilities to compliment your culinary adventures!

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!