Growing and Using Herbs: Basil, Mint and Rosemary

Why herbs make a good first garden

Herbs keep growing as you snip them, and a single plant yields enough for several meals. Store-bought herbs often go to waste because you can't use them all at once, but cutting just what you need from a pot avoids that. Not all herbs behave the same, though. Coming from different native climates, they want completely different light, water and temperatures. Basil likes warmth and moisture, rosemary likes strong sun and dry conditions, and mint grows almost anywhere but tends to take over. That's why herbs are easier to manage planted separately by type than crowded into one pot.

Basil: loves heat, hates cold

Basil likes warm weather and grows best from late spring through summer. It's sensitive to cold drafts and low temperatures, so when autumn temperatures drop, the leaves start turning black and wilting. Keep it in a sunny spot and water thoroughly when the soil dries. Pinching out the tip of a stem makes two side shoots grow from the node below, so the plant gets bushier. Once flower stalks appear, leaf production slows and the flavor tends to weaken, so if you want a long harvest, snip off flower buds as soon as you see them.

• A warm, sunny spot
• Pinch stem tips to encourage side shoots
• Remove flower stalks early
• Bring indoors or harvest before cold autumn winds

Mint: keeping a vigorous spreader in check

Mint is one of the easiest herbs to grow. It copes fairly well with less light and regrows quickly after cutting. The trade-off is that it spreads very aggressively through underground runners, and planted in a shared pot it soon takes over the whole thing. Always give it its own pot, and in a yard, sink it in the ground pot and all or use a barrier. It likes moisture, so don't let the soil dry out completely, but don't let water pool in the saucer either. After a while the center of the clump gets sparse, so dividing and replanting it every year or two restores its vigor.

Rosemary: drainage is everything

Rosemary comes from sunny, dry regions and is very vulnerable to overwatering. Plant it in fast-draining soil and water only after the soil has dried out well. Its needle-like leaves don't show thirst easily, so sometimes you only notice once it has already dried out; check the soil and the pot's weight instead. Indoors with poor airflow it's prone to powdery symptoms, so keep it in a bright spot with moving air. It tolerates some cold, but roots in pots freeze easily, so it's safer to move it somewhere frost-free in the depths of winter.

How to harvest

Herbs are best picked in the morning, when their aroma is strongest. Rather than plucking single leaves, cut stems just above a node so new branches grow from that point and the plant fills out. Cutting too much at once weakens the plant, so harvest only part of it and leave the rest to regrow. With woody herbs like rosemary, cutting deep into old, leafless wood may not produce new shoots, so cut where leaves are still attached. Sharp scissors leave a clean cut that's less prone to disease.

Storing and drying

Freshly picked herbs have the best flavor when used right away. Basil tends to blacken in the cold, so it does better with its stems in a glass of water in a bright spot at room temperature. Mint and rosemary keep for several days wrapped in damp paper in a sealed container in the fridge. If you have a lot left over, dry or freeze it. Tough-leaved herbs like rosemary keep their aroma well when tied in bundles and hung to dry in an airy, shaded spot out of direct sun. Tender herbs like basil are handy finely chopped and frozen with oil or water in an ice cube tray, ready to drop into cooking.

• Basil: stems in a glass of water at room temperature
• Mint and rosemary: wrapped in damp paper in the fridge
• Tough leaves: hang to dry in the shade
• Tender leaves: chop and freeze in ice cube trays

Using herbs and cautions

Basil goes well with tomato dishes and pasta, mint with drinks and desserts, and rosemary with meat and potatoes. Dried herbs are more concentrated than fresh, so start with a smaller amount. Using a little as seasoning in cooking is generally fine, but drinking strong herbal teas or infusions in large amounts every day is another matter. If you're pregnant or taking medication for a health condition, talk to a doctor or pharmacist before consuming large amounts. Some herbs and their essential oils can be harmful to cats and dogs, so if you have pets, keep pots out of reach and contact a vet if you notice anything unusual after they eat some.