​Start with Structure​

When planning a garden from scratch, the best place to start is with “the bones.” The plants that give structure to a garden. Think hedges that offer privacy, trees that separate spaces, and tall shrubs that mark garden paths. ​Edible plants that offer structure:

​Hawthorn

Traditionally used for hedges because its spiky thorns act as a natural deterrent. In the fall, the berries feed wild birds.  The berries can be made into a jam or dried for tea.

​Fruit Trees

​Fruit trees can be planted for height in the back of a border. Dwarf tree varieties offer compact solutions for smaller gardens.  Many fruit trees can be trained in the style of espalier,  parallel tiers, to create a “living fence”. Pear and apple trees are perfect for this style of growing.

 ​Elderberry

Elderberry plants are good choices for the edible garden. In the spring, their flowers can be used to make fermented drinks or battered for a tasty spring treat. In the fall, their berries are packed with anthocyanins and are commonly used to make elderberry syrup. The birds love the berries too. Be sure to use the Sambucus nigra varieties and research the proper ways to prepare elderberries for consumption. ​

Mesquite Trees

​If you live in the Southwestern United States or Mexico, the mesquite tree (Prosopis spp.) is a lovely addition to an edible garden.  The pods are edible and have been harvested for centuries by indigenous people, who prepare and mill them into flour.  Pods can be harvested when they are ripe.  Mesquite pods must be properly dried before milling, so be sure to research this before attempting. Even if you don’t plan on using the pods, these trees are beautiful in a desert garden.

​Olive Trees

​Olive trees can give your garden a beautiful Mediterranean look, even if you don’t live in a warm environment. Olive trees can be grown in containers and protected over the winter months.  Olive trees look really nice with other edible Mediterranean plants like lavender and rosemary. ​

Second Layer

​After you’ve got your structure giving plants, it’s time to think about the next layer, which is usually medium-sized shrubs and perennials.

​Rosemary

Rosemary is great for the edible garden because it comes in many sizes. You can plant taller varieties like ‘Tuscan Blue’ to form short hedges or low-growing ones to create a spreading effect.

​Roses

Roses are a classic in any garden.  From climbers and ramblers, to floribundas and shrub types, there is a rose for everyone. The best roses for edible purposes are the species kinds like Rugosa. Dried rose petals make a lovely addition to tea blends or jellies. In the fall, rose hips look pretty, and you can make rose hip jams.

​Blueberry

Blueberry bushes can be a perfect edible plant for beauty, as long as you give them the right conditions. Blueberry bushes prefer acidic soil.  Blueberries can be grown in containers.  In the autumn, the leaves offer seasonal color interest.

​Lavender

Lavender is a top choice for the edible garden because it’s very easy to grow in the right environment. It thrives in very warm weather and plenty of sun, but most importantly, the roots have very good drainage. Lavender buds are highly fragrant and used in baking, cooking, making syrups, and teas. Use English (angustifolia) varieties for culinary use. Other types can have a more “soapy” flavor and are better used for aromatherapy. ​

The Last Layer

The final layer is of course, plants that are short, low-growing, or groundcover. Let’s explore a few:​

Lingonberry

​Lingonberries are related to blueberries and cranberries, native to Scandinavia, Europe, and northern areas of the United States, such as Alaska and the Pacific Northwest.  Lingonberries are a unique plant to grow and are starting to appear around some nurseries.  If you are looking to try something new and live in an area with cooler temperatures and acidic soil, why not grow a few lingonberry plants as groundcover?   Lingonberries can be grown in the same area as blueberries, too.  The shiny leaves are evergreen, providing year-round interest. The little red berries are tart and similar in taste to cranberries. Although you’d need quite a few productive plants to really make a good harvest, the lingonberry is a fun plant to add to an edible garden. ​

Thyme

Thyme is such a versatile plant: a culinary herb, a medicinal herb, good for pollinators, and an ornamental. Grow thyme as an attractive ground cover or between pavers or pathways. ​

Oregano​

Oregano is similar to thyme in terms of versatility.  Little white flowers are great for pollinators and add beauty to the garden. ​

More Ideas​

• Grow a combination of climbing edibles like tomatoes and nasturtiums up a trellis for a colorful centerpiece of the garden​.

• Rhubarb plants make a statement in the spring with their red and green combination​.

• Create a veggie tunnel by growing cucumbers, squash, or extra small pumpkins over an arched trellis.

• Add plants for movement, but instead of grass, choose fennel, dill, and asparagus, which will wave in the wind. ​

  

• More edibles to landscape with: citrus trees, chives, sunflowers, dahlias, calendula, lilac, and hostas.

  

​With edible landscaping, you get to enjoy your garden with all of your senses!  Start planning your dream foodie garden today with the Planter App.

What makes a plant an insectary plant? Insectary plants provide food sources and shelter for beneficial insects, which attracts them and encourages them to stick around your garden. If you’ve already read our article Pest Hunters: Beneficial Predatory and Parasitic Insects, you know that there are many beneficial insects that prey on garden pests. By planting insectary plants we can encourage these predatory and parasitic insects to take up residence in our garden. Not to mention supporting pollinators which are much appreciated garden helpers!

You might be wondering: ‘if beneficial insects eat pests, why do they need plants for food?’ In many cases it’s the beneficial insects’ larvae that prey on insect pests while the adults feed mainly on pollen and nectar. This is why many insectary plants tend to be flowers or flowering herbs. In the case of herbs, it’s important to let at least some of the plants bloom if you want to attract beneficial insects.

Keep in mind that one lonely flowering plant will not entice an army of pest hunters! Aim to plant as many insectary plants as is possible with the space you have, and be sure to plant insectary plants with different bloom times to provide pollen and nectar all season long. Also, place insectary close to the plants you want to protect. If they’re too far away from your main garden the beneficial insects may not make the trek over.

To help with incorporating insectary plants in your garden plan, we’ve compiled a list of some common insectary plants and the beneficial insects they attract:

List of insectary plants

Ammi

Scientific name: Ammi majus

In a study of insectary plants from the University of Connecticut, Ammi majus was found to attract the highest number of beneficial predatory and parasitic insect families amongst all plants studied. Ammi was also the only plant in the study that attracted two types of parasitic wasps- braconids and ichneumonids. Ammi generally blooms in spring and early summer.

Borage

Scientific name: Borago officinalis

Borage is a favored pollinator plant in the garden. It is also highly attractive to beneficial insects such as lacewings, syrphid flies, and ground beetles. Borage may even help to repel hornworms and other pests! Borage self-seeds prolifically; regular deadheading can help to encourage flowering and to reduce the amount of seeds dropped. With good care borage will bloom for most of the growing season- from June to October or longer.

California poppy

Scientific name: Eschscholzia californica

California poppies are native to the western United States and Mexico. They are highly attractive to syrphid flies and can also attract minute pirate bugs. California poppies bloom from early spring to summer, depending on the climate. In warmer areas they are perennials, but in colder climates they are grown as annuals.

Catnip

Scientific name: Nepeta cataria

Catnip does double duty when comes to pest control. Not only does it attract beneficial nectar-feeding insects such as syrphid flies, but it also produces compounds that have been shown to repel pests such as aphids, squash bugs, and others. Catnip is an extremely aggressive spreader that also self-seeds prolifically, so you’ll want to keep it contained and grow it in an area where it cannot easily self-seed. Catnip usually blooms from late spring to mid-summer; deadheading when flowers die back can help to promote new blooms and reduce seed drop.

Chamomile

Scientific name: Matricaria chamomilla

Studies have found chamomile to be highly attractive to syrphid flies as well as parasitic wasps. Chamomile may also help to attract lady beetles, lacewings, minute pirate bugs, and tachinid flies. Chamomile blooms from spring right through to fall, providing a valuable season-long food source for beneficial insects.

Cilantro

Scientific name: Coriandrum sativum

Cilantro goes to flower readily especially when warm, dry weather arrives in late spring to summer. While this can be disappointing if you’re growing cilantro for it’s leaves, it’s a boon for attracting a variety of beneficial insects such as syrphid flies, tachinid flies, parasitic wasps lacewings, lady beetles, and minute pirate bugs. Plus you can let cilantro form seeds then harvest them either to make coriander spice or to re-plant!

Dill

Scientific name: Anethum graveolens

While dill is technically a biennial it often flowers in the first season, depending on the variety and when it was planted. Dill is attractive to syrphid flies, lacewings, lady beetles, and parasitic wasps. You might also find green-black-and-yellow caterpillars on your dill plants. These are black swallowtail butterfly larvae, and while they do eat dill (and related plants) they rarely cause major damage. It’s best to leave them be!

As a bonus, dill may also have a repellent effect on aphids, cabbage loopers, squash bugs, and other pests. Plus dill readily self-seeds if the flowers are left to form seed heads!

Lavender

Scientific name: Lavandula spp.

English lavender is attractive to syrphid flies and lady beetles. Once established, lavender is a drought-tolerant plant that does not like ‘wet feet’, although it will flower best if not left to completely dry out. Lavender typically blooms from late spring to early summer. The scent of lavender, while appealing to many of us, may have a repellent effect on mosquitos, moths, and other pests.

Marigold

Scientific name: Tagetes spp.

Marigolds are a well-known beneficial garden plant, and for good reason! Marigolds are attractive to a variety of beneficial insects including lacewings, damsel bugs, big-eyed bugs, lady beetles, parasitic wasps, and minute pirate bugs. Marigolds also have many reputed pest-deterring properties, although only some of these are proven with research and the effects can vary depending on the type of marigold and how it is used. Marigolds can bloom almost all season long provided they are cared for and regularly deadheaded!

Mint

Scientific name: Mentha spp.

Mint and catnip are related and, like catnip, mint is a very aggressive spreader and self-seeder. So long as mint is contained it is a beneficial addition to the garden, attracting syrphid flies, damsel bugs, minute pirate bugs, and big-eyed bugs. Mint may also have a repellant effect on cabbage loopers and cabbage maggots. Mint usually blooms from late spring through summer; deadheading can help to encourage more blooms and reduce self-seeding.

Oregano

Scientific name: Origanum vulgare

Oregano is attractive to a variety of predatory and parasitic insects such as syrphid flies, tachinid flies, parasitic wasps lacewings, lady beetles, and minute pirate bugs. Oregano may also help to repel aphids. Oregano tends to bloom in mid-summer. The leaves are more flavorful before the plant forms flowers, but do not harvest too aggressively if you want to encourage blooms.

Parsley

Scientific name: Petroselinum crispum var. crispum, P. crispum var. neapolitanum

Parsley is attractive to syrphid flies, lady beetles, parasitic wasps, and tachinid flies, Like dill, parsley is also technically a biennial but it can flower in the first season especially if exposed to extremes of hot or cold weather. Parsley also plays host to black swallowtail butterfly larvae, sometimes called parsleyworms. While they do eat parsley, they usually do not cause major destruction especially in the home garden.

Sunflowers

Scientific name: Helianthus spp.

Sunflowers are a tall and striking addition in the vegetable garden. They are attractive to syrphid flies, parasitic wasps, lady beetles, and minute pirate bugs. Note that some speciality sunflower varieties do not produce nectar or pollen so they will not be helpful for beneficial insects (nor pollinators). Sunflowers usually bloom in late summer and early fall, providing a great late-season food source. Because sunflowers are tall and may share pests and diseases with other garden plants (more so than some of the other insectary plants), choose a location where sunflowers will not interfere with or shade out other garden plants.

Sweet alyssum

Scientific name: Lobularia maritima

Alyssum is a well-documented insectary plant that is attractive to syrphid flies, lacewings, tachinid flies, lady beetles, minute pirate bugs, and parasitic wasps. Because it is a compact, low-growing plant, alyssum can be tucked into almost any empty space in the garden to lure in beneficial insects (and to help suppress weeds and retain moisture). Alyssum can bloom from summer to fall, although it may slow down during very hot, dry weather. Keep alyssum well-watered and deadhead regularly to encourage continuous blooming.

Thyme

Scientific name: Thymus spp.

Beneficial insects tend to prefer many smaller flowers rather than individual larger flowers. Thyme, with its dainty white or pink flowers, is highly attractive to parasitic wasps, syrphid flies and other beneficial insects. Thyme can also help to repel whiteflies and cabbage moths. Thyme will typically bloom from late spring to summer. As with oregano, thyme leaves are best harvested right before the plant flowers but do not harvest too aggressively if you want to encourage bloom.

There are certainly many more insectary plants than the ones listed here! Of course there will be native plants specific to your area that can help to attract local beneficial predatory and parasitic insects to the garden. Also, research is just beginning to understand how particular garden plants can be best used for natural pest control. No matter which plants you choose, adding a variety of flowering plants in the garden is a great way to beautify the space while providing potential benefits to your edible crops!

Different Methods

There are different ways to make an herbal-infused oil. The easiest way is known as the folk method. Herbs are placed in a jar, covered with your choice of oil, and left to sit for a few weeks.  Dried herbs are usually preferred over fresh because your oil is more likely to grow mold when you use fresh plant material. That said, if you take specific measures, you can make an oil with fresh plants.  Sometimes, fresh plants are preferred for certain infusions, like when making St. John’s Wort oil. 

Use the warm method if you don’t have a few weeks to wait for an infusion.  Dried herbs are still placed in a jar and covered with oil, but they are heated at low temperatures for a few hours up to a few days.  The most common way to do this is in a crockpot on low (in a water bath or lay a towel underneath the jars). This is faster than the folk method, but you must stir the mixture regularly and ensure it isn’t getting too hot. It’s also a good idea not to leave the crockpot completely unattended. 

Which Oil to Choose

What you want to do with your oil can help you decide which oil to choose. Olive oil is a popular choice for herbal infusions because it does not go rancid as quickly as other oils. It’s also fairly neutral in smell. Olive oil is a good choice for most skin types, and it is not known to clog the skin, but it can feel too heavy for some.  Olive oil is a good choice for salve-making.  Avocado oil is also good for salves, and since it’s “heavy,” it’s a good choice for soap making. 

Some oils that feel light on the skin are argan, apricot, and meadowfoam. 

Whatever you choose, it’s always best to use an oil that is “cold-pressed” or “expeller-pressed.” This means that no weird chemicals or damaging heat were used to make the oil.  Cold-pressed oils have the best shelf life.

Herbs

Several herbs can benefit the skin:

Calendula (Calendula officinalis)-This superstar herb soothes skin, promotes wound healing, and is gentle enough for the whole family.

Comfrey (Symphytum officinale)-used for stubborn wounds that need a little extra care. (do not use comfrey over deep wounds due to concerns about pyrrolizidine alkaloids).

Lavender -has anti-inflammatory properties and makes a great base for homemade whipped body butter.

Yarrow (Achillea millefolium) -is known to have anti-fungal and antiseptic properties. 

A note of caution: while using herbally infused oils is generally very safe, everyone reacts differently to plants.  A patch test can be helpful to determine if you will tolerate a new herb. Rub a dot of herbal oil on your inner wrist and wait 24 hours to see if any irritation appears. If you are allergic to certain plants, always know what family an herb belongs to before using it.  

The Folk Method Way to Infuse Oil

Supplies needed:

A clean jar with a lid

Enough dried herbs to fill your jar halfway

A small piece of wax paper (if you’re using a metal canning lid for your jar)

Oil

Supplies for when it’s time to strain:

Coffee filter or cheesecloth/muslin 

Funnel 

A clean jar

Amber bottle 

Infuse the Oil

1. Grind your dried herbs using a mortar and pestle, crumble them by hand, or chop them up. This ensures a good extraction of the herb constituents or healing properties.
2. Fill a jar halfway with the dried herbs.
3. Cover the herbs oil, but leave ½-1 inch of space at the top. You do not want to overfill the jar. The herbs are going to soak up the oil and expand.  If your jar is too full, you might experience an oil leak.  If your jar isn’t full enough, you could expose your mixture to too much air, leading to a shorter shelf life. 
4. Label your jar with the type of herb(s) and oil used. Put the date on your label to track how long it has been infusing.  Masking tape is a good label because it comes off easily. 
5. Place the jar in an area that is reasonably warm and dark. Some herbalists prefer to infuse their oils in the sun, and in some cases, such as when making a St. John’s Wort-infused oil, this is the traditional way. I always infuse St. John’s Wort oil in the sun (and with freshly wilted flowers), but I keep all other infusions in the dark. It helps protect your oil from any deterioration from the sun. 
6. Let the oil infuse for 4-6 weeks. Remember to check on it and give it a gentle shake or roll every day or so. Resist the urge to open the jar to see what’s happening. You want to avoid exposure to the air as much as possible. 

Time to Strain

1. After 4-6 weeks, it’s time to strain. If you go over 6 weeks, it’s not a big deal; nothing bad will happen. Infused oil has a shelf life, so it’s best to get it to use. 
2. To filter your oil, you will need a clean jar, a funnel, cheesecloth, or a coffee filter. A regular mesh strainer will generally not filter out all the tiny bits of herbs very well. 
3. Place the funnel into the jar and line it with the cheesecloth or coffee filter.  Carefully pour your mixture over the filter.  It takes a while for the oil to filter, especially if you use a coffee filter.
4. After a while, you can use a clean spoon to press down on the herbs to help extract the oils they have soaked up. Or, with clean hands, you can very carefully squeeze the filter or cheesecloth to get every last drop you can. You can compost the herbs afterwards.
5. Sometimes, even after good filtering, you can be left with cloudy debris of herbal sediment. Let your oil settle to the bottom, and slowly pour it into another jar, trying to avoid the sediment. Or you can filter that oil one more time. 
6. A couple of drops of Vitamin E can be added to help maintain the oil’s freshness. It does not kill germs, but it helps fight oxidation.
7. Your oil is now ready for bottling or being used in making salves or other herbal products.  
8. Bottle the oil in dark-colored bottles or jars. This helps protect the oil from light and air. Use bottles with small necks. Store the oil in a cool, dark location. Always use clean hands when dispensing oil. Properly stored herbal oils, on average, last around a year. 
9. Label the bottle with the type of oil used, the herb(s) used, and the date it was made. 

Herbal oils are perfect for gift making.

Look out for a video on how to make an herbal infusion, on our YouTube channel.

Dried Bouquets

Dried flower bouquets let you extend the beauty of cut flowers well past summertime.  You can personalize your bouquet with the receiver’s favorite flowers. You can also use seed heads and foliage of plants in addition to the flowers. The best time to cut flowers is after any dew has dried and right before they are in full bloom. Gather your bouquet and secure the bunch with garden string or a rubber band.   Hang upside down in a cool, dark, well-ventilated area for a few weeks. Dried bouquets make great decorations that can brighten up any space. Some good plants for dried bouquets are lavender, yarrow, poppy seed heads, grasses, sunflowers, and roses. 

Dried Fruit and Vegetables

Fruit and vegetables can be dried and then packaged up for gift-giving.  Dried fruit makes a tasty snack or oatmeal topper.  Dried vegetables can be used in soups, pasta dishes, and more.  A dehydrator works best for drying produce, but fruit high in sugar and acid can be dried outside in the sun.  Most tomatoes are high in acid and so can be sun-dried. Be sure to research the best techniques for drying your own garden pickings. 

Pressed Flowers

Flower pressing is a hobby that goes back quite a long time. Pressing flowers is one of the easiest ways to enjoy your garden in a tangible way. There are some really neat flower presses you can buy. Otherwise, you can flatten flowers between a piece of wax paper and use books to press down on the plants for a couple of weeks. The secret is to use plants that are not too bulky or full of moisture. Suggested plants are roses, calendula flowers, yarrow, ferns, lavender, daisies, California poppies, Queen Anne’s lace, and zinnias. After a couple of weeks of pressing, check to see if the plant is fully dried, and look out for mold. If there is any mold, sadly, it needs to be tossed. There are so many things you can make with pressed plants. You can make greeting cards and gift tags, decorative pictures using clear panes, and more. 

Herbal Tea

If you have an abundance of chamomile flowers, consider using them as part of an herbal tea gift basket. Combine your flowers with a loose tea leaf infuser, and you have a gift that promotes relaxation. Other good herbal teas are lemon balm, rose petals, sage, lemon verbena, or any combination.  

Kitchen Spices

Almost everyone can appreciate a homegrown gift of dried spices. We all have to eat, so dried kitchen spices can be a universally loved gift! It’s a great way to use that extra harvest of rosemary, sage, or thyme.  For garlic lovers, you could give up a few cloves or a whole garlic braid if you’re generous. 

Lavender Hot Chocolate Mix

For something unique, lavender hot chocolate mix can be easily made at home. Harvest some lavender cuttings and hang them to dry upside down. English varieties are best to use for flavoring.  In a couple of weeks, after they are fully dry, collect the dried flower buds by stripping them off of the stems.  Mix 1 TBSP of dried flower buds into 1 cup of your favorite premade hot cocoa mix, or make your own blend. Dried lavender is pretty strong in flavor, so you can use less if you like. Package in a jar and label.  You could make a pretty label with pressed flowers, too!

Herbal Bath Soak

Dried herbs can be mixed with Epsom salt to enhance bath time.  Chamomile and lavender are a fantastic mix for a sleepy-time bath blend.  Sage and rosemary can be supportive to use during a cold.  You can also add different kinds of salts for color and relaxation.  Dead sea salt can give your mix a luxurious spa feeling. Pink Himalayan salt adds a fun color.  Add layers of salt and dried herbs in a jar.  Get creative.  Rose petals are a classic herbal bath addition.  Add a muslin bag to contain the herbs to avoid any mess in the bath. 

Time to Start Planning

Handmade gifts take effort, so give yourself plenty of time. Making gifts with your plants is a fun way to connect to your garden. If friends and family enjoy spending time in your garden, then chances are they will be moved by a thoughtful gift that came from the source. Happy gifting!

Paper Bag Method

The paper bag method is nice because it doesn’t require anything fancy.  Place your herbs in a clean paper bag, ensuring not to fill it too much because good air circulation is critical for successful drying. Leave the bag somewhere with good airflow, that is above 65 degrees F. This method doesn’t work very well if you put the bags in a cool and damp place. If you can hang the bag up on a hook, that helps with proper airflow; if not, you can use a fan in the area.  If you live somewhere very humid, you might want to add a dehumidifier to the room. Some good herbs to try this method are chamomile, rose petals, sage, thyme, yarrow, etc.  If you are trying this with roots, you must have the roots cut up into small chunks and you must keep the room warm and with low humidity. For roots, I strongly recommend investing in a dehydrator.  Each paper bag should only have one kind of plant, and it’s a good idea to write the plant’s name on the outside of the bag.

Hang Drying

You can dry bunches of herbs with long stems by tying their stems with twine or using rubber bands and hanging them upside down on a hook or a hanging drying rack. Clothes drying racks can be put to use for drying herbs. Keep them somewhere well-ventilated, out of direct sunlight, and away from steam, condensation, or moisture sources in the air. This is the preferred way to dry lavender, especially if you want to keep dried bunches for decor. 

Drying Racks

Herbs can be laid on top of mesh drying racks, allowing air to circulate all around. Keep racks out of direct light and in a well-ventilated area. Stir the herbs around every few days. You can find racks in stores, online, or even make your own out of an old window screen. 

Dehydrator

If you plan on drying a lot of herbs or want a fast(ish) way to dry herbs, then you might want to use a dehydrator. Using a dehydrator is the most reliable way to dry roots.  Dehydrators come in many styles and budgets. When using a dehydrator, you don’t want the temperature to go above 100 degrees F, as this can compromise the quality of the herbs.  A suitable average temperature for herb drying is 85-90.  While herbs are drying, it can be helpful to stir them occasionally.  Drying times can vary depending on how much you are processing. A dehydrator assures you that those tougher-to-dry herbs, like calendula, with their resin-rich centers, won’t mold during storage. It’s worth mentioning dehydrators can give off a lot of heat, which can be unwelcome if it’s already hot in the area you are dehydrating.

Ready for Storage

Herbs can be stored when they crumble easily, or their stems can be snapped in half cleanly. If they are bendy or soft at all, they are not ready. If there is even just a little moisture left, herbs can mold. If you dry your herbs on stems, you can remove them from the stem. Stems don’t hold much goodness in a plant. Cut roots in half to check if they are thoroughly dried.  Dried herbs are freshest if you keep them in their whole form. They tend to lose potency faster if you crush or powder them before you are ready to use them. The best containers to store herbs in are air-tight glass ones.  You can use plain old Mason jars.  Try to keep your jars in a dark area and out of light. Light can degrade the quality of herbs. Always label your jars with the plants’ names, and you can add the date that you jarred them up. If you keep your herbs in a cool and dark place, dried flowers and leaves can stay potent for a year or more. Roots can stay vibrant even longer.  If your stored herbs have lost their smell and look less than vital, it’s time to compost them.

Some herbs can be frozen for use in the kitchen. Sage, lemon balm, rosemary, and bay leaves can be frozen in plastic bags or ice cube trays.  

Moldy Herbs

If herbs aren’t thoroughly dried before they are stored, mold can grow. If you find mold on any of your stored herbs, it’s best to compost that batch.  It can be disheartening to throw away a whole jar of herbs, but mold spores are present, and it’s not worth risking your health. 

Having your own stash of dried herbs is an amazing way to connect with your garden, even when the first days of winter arrive. Give it a try this season! Check the Planter app for more information on harvesting herbs.

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!

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.

What Makes a Plant an Herb?

So, first of all, what makes a plant an “herb”? The dictionary tells us an herb is: “a plant or plant part valued for its medicinal, savory, or aromatic qualities”. Herbs can be annuals or perennials. They can be shrubs or trees. They can be disguised as plants you always thought were just ornamental in the garden. Some common garden vegetables are considered herbs! For example, there are many studies on the heart health benefits of garlic.

There are many ways to enjoy herbs. It can be as easy as brewing a cup of tea or adding them to your meals. You can learn the art of making tinctures, salves, and infused oils. One of the best ways to enjoy herbs is just by tending to them and watching them grow. 

Culinary vs. Medicinal Herbs

You already know that we use culinary herbs, like rosemary, to add flavor to food. And you probably know some herbs that are used as supplements, such as Ginkgo biloba.  But people are often surprised to find out that a lot of the herbs sitting in their spice cabinet have a long history of use in traditional medicine! Thyme is an herb that is considered both culinary and medicinal.  Echinacea, on the other hand, is not quite as tasty and is usually only used for enhancing health. Some herbs are also too strong to use more than just a little bit at a time.

The Benefits of Having an Herbal Garden

• A lot of herbs are great for bringing in pollinators 

• Many herbs help repel garden pests

• No need to buy herbs at the store for your cooking

• Plants like nettles can be used to make a garden compost tea for fertilizer

• You can save money by making your own herbal preparations

• Adds to the feeling of self-sufficiency 

• Connects you to your heritage

• Helps you take charge of your well-being

How do I choose?

If you’re ready to add herbs to your space, you might be thinking about where to start. Here are some considerations: 

• How much space do you have? Do you have enough room to have herbs such as elderberries? Or do you need to stick to the patio with container gardening? The good news is that a lot of Mediterranean herbs like thyme, rosemary, and lavender do excellent in pots.
• Do you want herbs mainly for flavoring your cooking?
• Do you have the time for annuals? Or are perennials that come back on their own preferred? 
• Do you want to plan a tea garden?
• Do you want to grow enough herbs to keep a well-stocked home apothecary?

Plants like rosemary, thyme, and sage are good beginner herbs and they tend to be available at most nurseries and garden centers. They are also pretty easygoing. If you’re beyond the beginner herbs, chamomile, yarrow, parsley, and several types of mint are easy to find. For the more unusual herbs you might have to get them from a specialty shop or online. A quick internet search can point you to some medicinal herb companies.

Can I grow herbs in the fall and winter?

Cold-hardy herbs like parsley, bay leaf, winter savory, and some types of rosemary can be grown and harvested in the winter. They can be left outside as long as they have soil with good drainage. If you live in an area with very cold winters, look for varieties that are best for your growing zone. For some, growing herbs indoors is a better choice. Thyme, garden sage, and mint are easy to grow inside. You can often find potted basil at the grocery store too, even in the winter. You might have to supplement with a grow light during the darkest part of the year. Growing herbs indoors during the winter is a great way to pass the time while you dream about spring.

No matter what size garden you’re working with, be sure to include herbs in your garden plan in Planter.

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!

Kale

Kale is truly an incredible plant. Not only is it astoundingly cold-hardy, once established it can grow through almost anything you can throw at it. Kale is a top low-maintenance plant pick because you plant it once and enjoy continuous harvests all season long (assuming you are harvesting it for larger, individual leaves). To harvest kale just snap off the lowest, largest leaves as close as possible to the stem, making sure to leave the top of the plant and several upper leaves intact. When harvested this way, kale can keep on producing well into fall and even winter…You might even find it grows back again the following year!

Chard

Like kale, chard is another season-long powerhouse producer. Chard is also cold hardy, so you can sow seeds early in the season when the planting schedule is not as intense! Chard has a spinach-like flavor and a similar texture when cooked, but unlike spinach chard is amazingly resistant to bolting. Chard leaves remain tasty and sweet all season long, even through the blazing heat of summer. Chard is harvested similarly to kale- cut off the largest, lower leaves as close to the base of the plant as possible.

Green onions

Green onions* are one of the least-fussy plants you can grow. They germinate readily, require minimal fertilizer, and can even tolerate a slight drought (emphasis on slight). Green onions are significantly less tricky to grow than bulbing onions, and there’s no curing process involved - you simply pull them out, wash them up and store them in the fridge. Green onions also ‘hold’ well in the garden - that is, you don’t have to harvest them all at a super-precise time. They’re happy to keep on growing until you need them (although eventually you might end up with some humongous green onions!)

*Note: green onions are a variety of onions in Planter!

Zucchini

Zucchini* makes the list of low-maintenance plants because of how hyper-productive it is! Growing just one or two zucchini plants could easily provide enough zucchini for your family (and you might even be giving it away!) Zucchini plants tend to be on the larger side but there are compact container varieties available that can help save space in the garden. With zucchini the only time-sensitive task is harvesting - it’s important to harvest the zucchinis before they get too large so the plant will keep on producing! Zucchini plants can produce all season long, although at some point they might succumb to pest and disease pressure. Rather than spending time battling pests and disease it may be more efficient to start a couple of back-up seedlings, timing them to reach maturity in the mid-late season. 

* Note: zucchini is a variety of squash in Planter!

Bush beans

While beans are a popular garden plant, for a low-maintenance bean harvest bush beans are the way to go. Bush bean varieties, as the name suggests, have a bushing growth habit which means they don’t require a trellis or support structure to grow and produce a harvest. Pole bean varieties in contrast are vining plants that do need a structure to climb on. Bush beans are also relatively easy to harvest since you don’t need to reach around a trellis. And, since bean plants fix nitrogen from the air (with the help of soil bacteria), you can skip the fertilizing routine for beans!

Herbs (not technically a plant)

‘Herbs’ is a bit of a catch-all, but truly they can be some of the easiest plants to grow. Mediterranean herbs such as rosemary, thyme, and oregano thrive in poor soil (soil low in nutrients) and actually prefer to dry out between waterings! Some herbs are also perennials- depending on the variety and your hardiness zone they can come back year after year without the need to re-plant. Then there are herbs such as mint and dill which are infamously easy to grow because they self-seed prolifically (and mint also spreads by rhizomes). Grow mint and dill in containers otherwise they grow so readily that they can turn into garden weeds!

Dwarf cherry tomatoes

Tomatoes can arguably be one of the most maintenance-intensive crops, depending on the variety, but dwarf cherry tomato varieties are easy-peasy. They are small, well-behaved little plants that produce prolifically without a need for trellising. They do not require much pruning - only to remove damaged or yellowing leaves and leaves touching the soil. Plus they grow well in containers- so weeding is minimized and you can keep them within reach for easy mealtime harvesting (or a quick garden snack!)

Incorporate these low-maintenance plants into your veggie garden this season to enjoy maximum harvests with minimal effort!

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!