Top Five Things I’ve Learned from Growing an Herb Garden

I recently joined the Hart County Botanical Garden, a gem of 7-acres in the town of Hartwell, Georgia, run and maintained by volunteers. As with most volunteer organizations, if you show up to a few meetings and express interest you are bound to be asked to be an active worker. The president asked my neighbor, Amy, and me to co-curate the herb garden.

Why me?

I’m guessing that they thought I would know all about herbs because I am a dietitian. Truth is, I don’t know much. I use common herbs in cooking and have a few herbs growing in a container on my deck, but other than that, my knowledge of growing herbs is about a 1 on a 10-point scale.

Origins of the garden

The botanical garden construction began in 2004 and in 2012 the herb garden was started; occupying a sunny, key spot, the herb garden measures 45 feet long and 6 feet wide. When we were asked to take over, the herb garden had seen better days, most of the original plantings were gone and what remained had been dug up and replanted in containers. Our mission was to bring a tired garden to life to showcase many types of herbs.

So many types of herbs but one thing in common

Our first thought was to divide the garden into four areas focusing on culinary, medicinal, ornamental, and aromatic herbs. Amy and I divvied up the work and each took two areas and started our research. I focused on culinary and medicinal herbs. We compiled an impressive and aspirational list of herbs to plant. As we researched herbs, we concluded that all herbs are medicinal so there was no need to plant them in specific areas. What was more important was the amount of sunlight and planting in groups of herbs that played well with others. (Basil likes oregano, chives, parsley, and lavender, but not sage, and fennel is a loner!)

Wisdom from a real herb expert

Then, I found out that the original curator of the herb garden was a friend I met at another volunteer organization, so I asked her advice. I met with Maureen at her home, and she had at least two dozen herb books scattered on her kitchen table. Maureen, a retired registered nurse, told me that once she got into studying herbs, she went all in and began taking extensive courses to expand her knowledge. When I told her we abandoned our original plan of separate planting areas, a warm and knowing smile came to her face, “all herbs are medicinal and are God’s medicine,” and she quickly became my go-to expert.

Getting started

We were so excited to get going, entrusted to make the herb garden shine. We prepared the soil and salvaged the few remaining herbs and visited several nurseries to purchase herbs. As it turns out we were too excited, and the warm spring fooled us. After the initial planting the forecast called for a hard freeze so back to the garden with sheets to cover up the delicate plants. (We only lost one herb, pineapple sage!)

The results

Now it is full on summer, and our garden is thriving. We planted 26 new herbs, salvaged 3 existing plants, and got a few donations from other garden curators (Texas tarragon, thanks to Robert).

I have much to learn about growing and using herbs but so far, what I’ve learned is:

• Location, location, location! Herbs like sunny, dry conditions. Some herbs are invasive and can overtake over your garden, so consider planting mint, bee balm, lemon balm, and oregano in containers to manage their growth. Herbs acts as a natural pesticide for veggies, so plant herbs around your vegetable garden to help keep bugs away.
• Herbs like a rich, balanced soil, but don’t need lots of fertilizer or other soil amendments. We used several inches of mulch added to the soil and another layer on top to protect the plants from the hot Georgia sun. A vibrant soil = vibrant herbs.
• So many varieties of herbs exist. I did not know there are 150 varieties of basil grown worldwide, I only know the type of basil on a margarita pizza!  And I thought thyme was just thyme, but we planted many unique types from silver tipped leaves to lemon and lime thyme (the smell is awesome).
• Herbs are so much more than a cooking ingredient. While culinary applications might be the reason most people grow herbs, the medicinal properties are amazing. We are going to learn to make soothing teas, healing balms, and homegrown remedies. (Note: herbal medicine is not a replacement for the guidance of well-trained health care professionals; but they can enhance well-being.)
• When used in cooking, herbs add so much more than flavor. Fresh herbs can replace sodium in many dishes. Herbs are also rich in plant compounds that act as antioxidants to reduce chronic inflammation. Add fresh herbs towards the end of cooking to retain the vibrant color. Get creative with herbs. Sprigs of rosemary can be used as a brush to slather butter or olive oil over grilled corn or potatoes for hint of the fragment herb. We are growing a variety called BBQ Rosemary for that very purpose!

For a good resource on the medicinal benefits, check the American Botanical Council. For more on culinary tips, the American Heart Association is a good place to start.

Dr. Chris Rosenbloom is a registered dietitian and nutrition professor emerita at Georgia State University. She is the co-author of Food & Fitness After 50. Follow her blog on healthy eating and healthy aging by clicking here.