You don’t have to be a chef or have the green thumb to grow a herb garden. Culinary herbs are extremely easy to grow. Once started, they add flavor, texture and color almost any garden or space. Harvest your beautiful natural herbs to make every culinary, teas, vinegars and delicious recipes. 

Herbs do not require much space to grow. You can plant them in beds in a garden or you can grow in a small container. Combine herbs can create a beautiful effect. Your bed or container are your canvas – and what you plant can become a beautiful masterpiece.


Lots of sun

Herbs love sunlight. When you choose a location for your herbs, look for an outdoor area or a window that gets 5-7 hours of direct sunlight each day.

Well-drained soil

If you plant your herbs in containers or garden, start by testing your soil for nutrients and pH. It may be necessary to adjust your soil pH to near neutral pH of 6-7 as herbs grow best in. You’ll also to add a layer of organic compost and minerals in the soil before planting.


Adequate water

Herbs like well-drained soil, but well-drained soils should be watered more frequently. Do not just water on a whim. Stick your finger down into your soil about 1” to 1-1/2” It is not necessary water, unless your soil is almost dry to the touch.

Three rules of thumb for fertilizing your herbs

The fertilizer is often referred to as “plant food.” The most important thing to remember when feeding your herbs – Use products that are organic. Remember, you are going eat much of what you grow, so you don’t want to be eating chemicals.

Feed your plants a balanced diet

Fertilizer gives your herbs with key elements they need to grow and flourish – Nitrogen, phosphorus and potassium. Your plants will also require minor elements called micronutrients, which contain minor elements required by your plants to grow.

Foliar Feeding

Feeding your plants by their leaves (foliar feeding) is 100-500% more effective than root nutrition and offers faster results. Look for organic fertilizers and foliar trace elements. Spray all the leaves of your plants every 1-4 weeks.


Harvesting and storage

Once your herbs are established, it is important to reduce them on a regular basis. Harvest never more than 1 / 3 of each individual herb. The best time to harvest your herbs is in the morning when the oils are available in their leaves. Harvest your herbs before they flower. This will prevent them from putting away seeds and encourage more vigorous green growth.

You can use your herbs immediately, refrigerate or put in a freezer bag in plastic and freeze up to 6 months.

Whatever you do, enjoy growing your beautiful natural herbs

You’ll feel like a gourmet, every time you walk in your garden to cut some grass for your productions culinary. Even if you do not cook much, cut some fresh mint your herb garden to transform a simple glass of iced tea to treat more delicious. Or decorate a plate of fruit, vegetables and salads with your fresh herbs. Their use is as simple as increasing them.


About the Guest Contributor

Darcy is an aspiring herbalist with a special interest in healing through natural & alternative means. After being diagnosed with an auto-immune disease Darcy decided to become self-educated and informed about the natural medicines the earth provides us with. You can visit his website at


About the author

Ariel Baradarian

Ariel Baradarian, CCH is the holistic certified homeopathic practitioner of Immedicenter, a medical primary care/urgent care clinic located in Clifton, NJ. He works with the patients in the clinic alongside his own growing, global private practice, both in person and via tele-health sessions.

He is also a natural health blogger and chief editor of, which is dedicated to helping others heal on all levels using various types of natural healing, including homeopathy. ​He is also a contributor to various other health blogs and magazines as well as the NY Producer for the Vibrant Living Network.

To learn more about Ariel and his practice or to schedule an appointment, call/text Ariel directly at (646) 596-1884 or via email at

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