So by now you've figured out that, unless you live in the tropics, spices are no go for 100-milers. Say goodbye to cumin, cinnamon, and cloves... but say hello to the world of herbs. Fresh herbs are easy to grow, and many can be harvested year round if you grow them indoors. Even a few small pots can yield great results. If you don't already grow your own herbs, you'll be kicking yourself for not starting sooner. Keep reading for tips...
Spring is a great time to get your herb garden started. Even if you live in a tougher climate, you can start your plants from seeds indoors right now and transplant in late May.
According to Jamie Oliver, every kitchen garden, no matter how small, should contain rosemary, thyme, sage and bay. These are all hardy outdoor plants that can be harvested year round. Plant them in lightweight soil and don't overwater. When buying thyme, make sure you select the culinary thymes, not the ornamental varieties.
We'd also add parsley, chives and dill to Jamie's list. Chives and dill are self-seeding perennials that will thrive in almost any soil so long as they receive lots of light.
Mint, oregano and marjoram die back a bit in the winter, but can be planted outdoors and will usually come back strongly in the spring. Like almost all herbs, these plants prefer full sun and good drainage.
Plants such as basil and cilantro are best grown indoors in a bright place. Be cautious when picking basil, taking care to pick off the leaves above the little joint where the leaf meets the stem so that the plant can grow new leaves. For a regular supply of cilantro throughout the summer, plant new seeds every couple of weeks for a month or so.
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