Herb Garden

 I used to think of herbs as the extra things in the garden which I could live without if it meant using space I wanted for other things.  All that changed several years ago when I added a small water feature to the backyard.  At first I had flowers planted in the space, some perennials and annuals, with the nasturtiums trailing down the wall.  I think it was the nasturtiums and their edible nature that caused this long time flower spot to become an edible and "scentual" garden.  
The herbs had been right outside my back door by the kitchen.  It was a great spot and I often ran out while cooking to nip off fresh herbs for my dishes.  Slowly the shade trees got bigger and the herbs grew smaller and some of them displaced the perennials in the rock wall bed.  This year all the herbs have moved in and not one flower grows there.  The plants grow great here.  Not quite full sun but a good amount of afternoon light makes it through the light shade of the crab apple tree.  

The sound of running water makes it a beautiful place to be in my yard.  Most of the herbs are in the ground, but the rosemary tree which is not winter hardy remains in a pot for easy conveyance to the house in colder weather.   Basil cuttings that I root in water are already waiting to be transplanted for the winter window sill garden. Most of my herbs are for cooking but some are there just for the pure pleasure of crushing their leaves for the scent they give off, such as my lemon verbena that I purchase each spring as it is also not winter hardy and I haven't had much luck rooting it.  I like to go to the garden center in spring so I leave it to more capable hands.  The smaller garden centers around Milwaukee have some very nice people who own and operate them and I look forward to seeing them again each season.  I would hate to lose these wonderful spots to the big box store that carry poor merchandise and don't know their plant from a hole in the ground.
I started making spring and early summer the choice time for harvesting many of my perennial herbs.  Chives are definitely best in the early spring as are thyme and oregano.  The leaves are still fresh and packed with flavor. By the fall, many plants are tough and chewed up.  Since I am eager to be out there picking something, herbs are what make it in.  I dehydrate most of my herbs in an American Harvester food dehydrator which I built on to and have owned for over 20 years.  It still runs like a champ.  I have 8 trays but it could hold up to 12.  I have never run out of space with what I have.  I crush and store in plastic bags and dispose of last years herbs once the new ones are in. I usually don't throw out much as I dry mostly what I need for the year and enjoy the rest fresh.
The herb garden was great while making spaghetti sauce this weekend.  I was able to use fresh oregano, basil, and rosemary as well as the garlic that came out of the garden this summer.  I also picked my own onions for the sauce.

Whether you grow herbs for cooking or just enjoying is up to you.  There is the whole area of medicinal herbs that I haven't even touched on because it is so extensive.  Start simply by walking through the herb section of the garden center.  Touch the leaves, read the tags, and ask questions.  If you go to the smaller greenhouses, the staff has usually chosen the seeds and plants and have nurtured them from little on and can answer your questions.  Get a good herb book and read to get some ideas of what you like.  Look at your favorite cook books to see what herbs are popularly used in recipes.  As you educate yourself more and more, you will become better at gardening and using what you grow.