How to Save Money by Growing Your Own Fresh Herbs at Home

Growing your own herbs is really not difficult — even novice gardeners and those with a black thumb can make an herb garden flourish. That’s because herbs take little time and, more importantly, little money. They grow well inside and outdoors, smell divine and grow quite quickly, giving you a delicious assortment of herbs to spice up any dish in no time. That ultimately translates into fewer trips to your local grocery store, saving you time and money in the long run.

All it takes is the right materials, a suitable location, and a workable plan. Here’s what you need to do.

You should also read whether it is cheaper to shop online than in the storeAnd or meal kits are more cost effective than buying individual ingredients. Once you’ve mastered growing herbs, you can move on to grow your own vegetables.

1. Find the right location

Location will directly affect how well your herbs will grow. Most herbs need consistent sunlight every day, so find a location in your home or garden that receives at least 6 to 8 hours of direct sunlight per day.

You also need to consider the climate. Most herbs are relatively hardy, certain herbs such as marjoram are sensitive to colder temperatures and will not survive. In general, most herbs prefer warm environments and grow faster, so if you live in an area that regularly experiences frost in the winter months, consider growing your herbs indoors.

2. Choose the herbs you want to grow

If this is your first time trying to grow herbs, start small. Parsley, mint, and basil are good options for growing in containers. They all grow abundantly and don’t mind being harvested often. Here’s a look at the most popular herbs used in cooking and how to grow them at home.

Basil

Relatively easy to grow, basil prefers sunny locations. It also does best in rich soil that is well-watered.

Coriander

Cilantro’s flavor may be controversial, but it’s certainly versatile and easy to grow indoors. This plant can be called two names: cilantro (the harvested leaves) or coriander (the harvested seeds), meaning it can give you two different products from one plant. Cilantro is easy to grow — especially indoors — as long as it gets 6 hours of sunlight, moist potting soil, and exposure to consistent temperatures between 50 degrees Fahrenheit and 80 degrees Fahrenheit (10 degrees Celsius to 27 degrees Celsius).

Coin

With an aggressive growth rate, mint is best in its own container and above ground. It can tolerate shade, but is better suited to strong sunlight.

Oregano (Greek)

This herb has small and tasty leaves. It needs lots of sunlight and good drainage. Greek oregano is also a tender perennial that you should bring inside during the winter months.

Parsley (flat-leaf)

Chefs prefer flat leaf parsley over curly parsley because it has more flavor. Parsley does best in moist, well-drained soil and can grow in partially shaded areas.

Rosemary

The resinous leaves of rosemary are very aromatic. The herb needs a cool climate with plenty of sun and moist (not wet) soil. It is also best to bring rosemary indoors in the winter.

Thyme

This herb has strongly scented leaves and prefers less water. You should expose thyme to full sun and well-drained soil.

3. Choose a few pots

A great thing about a home-grown herb garden is that it’s always ready for action. Need to spice up that pasta or roast chicken? Just grab a few basil leaves, sage, or a sprig of thyme. With a pot, you can put your herbs in convenient places, like your porch, patio, kitchen counter, or windowsill.

The material of your container can vary. Clay, wood, resin, and metal are all options. The most important thing is that it provides adequate drainage. Any pot or planter you use needs to allow excess water to drain away, which is why most planter bottoms have holes.

Mason jars are pretty to look at, but they don’t make the best herb gardens. Without proper drainage, your herbs will eventually get root rot.

Choose a container that fits the size of the herbs you are going to grow. Choose something too big and your plants will expend excess energy growing their roots. A cramped planter will cause your herbs to root bound (in other words: pot-bound). This will hinder their feeding, cause them stress or even cause death.

4. Provide the right soil

When it’s time to plant your herbs, use a well-draining potting soil mix — you can even find soil mixes specifically designed for growing fresh herbs. Avoid using soil from your garden, as it can harbor pests or diseases and doesn’t drain as well. Potting soil is lighter and more porous, while garden soil is dense and will hold (or lock in) moisture in containers.

5. Water and fertilize properly

Most herbs prefer evenly moist to drier soil. It is best to water the plants when the top inch of soil feels dry, but be careful not to overwater as this can lead to root rot.

Finding the right watering routine is necessary for growing herbs, but fertilizing properly is also crucial. After you find a water-soluble fertilizer designed for herbs or vegetables, follow the instructions on the fertilizer’s packaging for the ideal dilution rate and frequency of application. It’s a good practice to dilute the fertilizer by half to avoid over-fertilizing, and to only fertilize every two to four weeks during the growing season.

6. Prune and harvest regularly

Herbs require constant, regular care to thrive. That means you need to prune them on a schedule. It’s best to use clean, sharp shears to cut off the top growth.

You will also need to harvest the herbs often, as this prepares them for new growth. Clip off leaves as needed, but be careful not to remove more than a third of the plant at a time. Just make sure you match any treatment from your herbs to theirs specific variety.

Bonus Tips

Use starter plants

If you are concerned about your inexperience, you may choose to use starter plants for your herbs. This will save you two to three weeks of growing time and increase your chances of a successful harvest.

Store your herbs

It would be devastating to go through all this work to grow and harvest fresh herbs, only to have them turn brown and spoil in your refrigerator within a few days. It’s best to plan your meals around the herbs that are ready to harvest, but if you can’t use all of the herbs right away, there are two methods for preserving them for later use:

• Freeze: Thick-leafed herbs, such as rosemary and sage, can be frozen to preserve them for later use. This method can be ideal because freezing not only preserves nutrients better, but herbs can also retain their flavor better when frozen than when dried. You can freeze herbs for up to three to six months.

• Dry: Always dry your herbs indoors and away from direct sunlight. You can remove the leaves from the stems to speed up the drying process. Once all of the herbs are dried and have a crisp texture, you can store them in airtight containers. Dried herbs generally last between one and three years. Dried green herbs in particular, including basil, oregano, thyme, rosemary, bay leaves, dill, parsley, cilantro, mint, marjoram, and sage, can last between six months and three years.

Want to learn more about growing your own food? Read our guide on Growing your own vegetables and our tips about growing your own garden indoors.

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