Hey fellow gardeners! I'm getting ready to plan my herb garden for this year, but I'm still pretty new to this whole gardening thing. I've been dreaming of converting part of my landscaped yard into a kitchen garden filled with perennial herbs that can grow bushy and add beauty and functionality to my space. I'm in zone 6b, and I have a great spot near the house that gets full sunlight and already has a drip irrigation system. So far, my herb list includes chives, French tarragon, Greek oregano, thyme, a hardy lavender variant, and hill hardy rosemary (which I hear can survive in zone 6). Does this sound like a good plan, or are there any challenges I should be aware of? I've heard that mint can take over, but I hope these other herbs won't be too problematic. Thanks for any advice you can share!
2 Answers
Your plan sounds solid! I’ve been in my current house for over 20 years and have moved my herb garden around a bit. In the Pacific Northwest (zone 8b), I’ve noticed that sage and oregano can really take off, and rosemary can be hit or miss for me. Make sure you give these plants enough space because they can get pretty big over time, or you may need to prune them heavily. I’ve had a ton of dried herbs from my garden but also battled some overflowing mats of thyme and oregano! 😂
I’m also in zone 6b! You should definitely consider adding sage and chamomile. Fresh chamomile tea beats store-bought any day, and it’s such a pretty plant. Sage is super versatile and great for cooking. One thing I do when winter rolls around is build a little frame around my herbs to protect them. I just use an old window to cover it and make it airtight, so it acts like a mini greenhouse. Occasionally, I add those hot hands packs inside to keep the warmth in during extreme cold. This method also lets me grow lettuce and greens all winter! Your plan will totally work, just dive in and give it a shot!