Stop Buying Grocery Store Herbs

"This has got to stop." 

That was the hook I used on one of my most viral videos ever. I was asking everyone watching to stop buying herbs from the grocery store, and people found the idea very polarizing. Let me explain what's not so great about grocery store herbs. 

About 95 percent of our culinary herbs here in the US come to us from just a few places, mostly farms in California. They're trucked across the country in little jars or plastic containers that then hang out on grocery store shelves. They sell for $3 to $4 for about 0.2 ounces of herbs, dried or fresh. We're talking very little product for a lot of money and a lot of production to bring them to an aisle near you.

Take a moment to think about all the resources that have already gone into putting those three tiny sprigs of rosemary into their plastic case before you ever toss them into your cart. They were harvested, sorted, packaged, shipped, unloaded. You spend your hard-earned money, bring those herbs home, and then probably let them sit in your fridge for the next few days.

By the time you open up that package, your herbs have grown moldy because they got a little too moist in your fridge or they've shriveled up or they've lost so much of their characteristic flavor and aroma. Those herbs head straight to the trash or they disappoint you by not delivering on your expectations. Even if—best case scenario—your herbs are still usable, they may not be as useful as those chefs on Instagram promised you they'd be.

Raise your hand if you can relate to one of these three scenarios. If you're not raising your hand, then I'm 100 percent shocked because this has been the situation like every time I've tried to buy herbs from the grocery store. Herbs are leaves, which means they have a short shelf life. So many herbs are processed, packaged, trucked, and sold, only to be tossed in the trash because they spoil before we can use them.

But do not dismay. We have a solution. And that is growing your own herbs at home.

Grow Your Own Year-Round Supply of Herbs Instead

Believe me, this is more than possible. Growing your own herbs is the simplest, most straightforward thing that you can do. People who live in high-rise apartments, people who have very little sunlight, people who have very little space, people who've never gardened before—all these people can grow their own herbs.

I did it when I had no gardening experience, when I was killing just about every other type of plant I grew. When I've set up gardens for my clients over the last eight years, there's one thing I can guarantee them will be successful in their garden. You guessed it: it's herbs.

So I promise you that you can do this. You can make the swap from tasteless/moldy store herbs to homegrown herbs. For just a few dollars more than what you'd spend on those store-bought herbs, you can set up an herb garden that you'll enjoy month after month.

And instead of those greens sitting at the back of your fridge, wilting or molding away, they'll be growing in your little garden, waiting patiently for you to come and take a couple snips so that they can keep on growing.

Doesn't that sound like a wonderful idea to you?

If you're nodding your head, let's look at the three key steps to setting up this herb garden.

Step One: Grab a Container for Your Herb Garden

I recommend getting yourself a container. Yes, you can plant these in the ground, but the simplest way to grow a ton of herbs is to have them all in one concentrated place. In Atomic Habits, James Clear says you have to make it as easy as possible for yourself if you want to change a habit. Convenience is key. The harder it is to access the changing thing, the less likely you're going to do it. That's why I recommend putting all your herbs in one container.

The more people you have in your household, the bigger this container needs to be. If you have more than two people, I recommend something at least 10 to 15 square feet in size. I really like using cattle troughs (aka stock tanks) as large planters. I have one I put together for my first book, Kitchen Garden Revival, that's about two feet wide and four feet long (so eight square feet in total). I turned it into a rolling planter and really packed the herbs in there.

Your container should be at least two feet wide so that you can follow the planting plan I'll outline below. I have a round container that's two feet in diameter, and it's the perfect size for growing herbs for two people.

The depth of the container does matter. It should be at least one foot deep to give the roots of your herbs plenty of space to reach down and grab the water and nutrients they need. That means they'll need less from you. I always use the biggest container possible for these garden projects to take the pressure off myself when I get busy. (I'm guessing you get busy too!)

The Best Container Materials for Your Herb Garden

I prioritize natural, durable, and sustainable materials. Some material options include:

• Wood - Go with untreated cedar or another long-lasting lumber.
• Terracotta - Keep in mind that terracotta dries out quickly, which can tax your plants.
• Stone - Stone planters absorb water slower than terracotta, so that works well. Look for stone that hasn't been treated or glazed.
• Steel - Galvanized steel is my go-to material for herb garden setup.

No matter which material you pick, make sure your container has drainage holes at the bottom. You'll probably have to drill some holes in the bottom of steel tubs. Herb plants do not like to have wet roots, so your container cannot hold water.

Once you've picked out your container, you're well on your way to growing your own non-trucked, non-plastic-wrapped herbs.

Step Two: Fill Your Container with the Best Soil for Herbs

I recommend my 103 soil blend. It's equal parts topsoil, compost, and coarse sand. Topsoil gives structure to your soil, and compost adds nutrients. The sand helps with porosity and drainage; it basically adds lots of little air pockets in the soil so that there's plenty of room for the roots of your herbs to reach down and get the nutrients they need out of the soil.

Mix those three soil components and then throw in that 3 percent extra: some earthworm castings or a type of animal manure. This provides extra nutrients to push your plants to grow more and faster.

If your herb container is going to sit on a patio or balcony, it's a good idea to put down a strip of landscaping cloth or burlap at the bottom of your container before adding soil; this will prevent your soil from running out the drainage holes when you water.

Step Three: Buy Plants and Seeds for Your Herb Garden

There are four different types of herbs you can put in your herb container. Some will go in by plant and some by seeds. The recommendations for how many of each herb to grow per person are to guarantee you have a large supply of each herb, not a couple leaves here and there.

Perennial Herbs

About 90% of the herbs we enjoy in the kitchen come from one plant family: the Lamiaceae, or mint, plant family. The plants in this family are so delicious and easy to tend. They grow forever, and then every time you cut on them, they grow some more. It's like magic.

Perennial herbs include rosemary, sage, thyme, oregano, and mint, of course.

If this is your first time growing herbs, don't try to start these by seed. Just go buy some small plants from a local nursery. (Emphasis on local. Don't go to a big box store. They're probably going to have Miracle-Gro-sprayed herbs, and trust me, you don't want that on your food.) Local nurseries are more likely to have grown the herbs themselves. Ask about their growing methods to make sure it checks out with you.

I recommend growing one of each type of perennial herb per person in your family. In addition to the main five, you could add in some fancy ones like marjoram, winter savory, and summer savory if you like.

Because these herbs are perennials, they can potentially grow throughout the entire year. You can plant them outside about a month before your last frost. They don't appreciate frigid temps, but they are perennials. They can handle the cold, people. They'll thrive throughout the summer months, pumping out leaf after leaf for harvest. They'll keep growing into the fall, even after your first frost. We've had some serious frost here in Nashville, and I can still harvest rosemary, thyme, sage, and oregano.

Annual Herbs

Annual herbs will spend much less time in your herb container. They're only going to grow inside your herb container for one particular season.

First, we have dill, cilantro, and parsley, which all love cool weather. You can plant them by seed right into your container before your last frost of the spring. If you're a beginner gardener, you can also buy these as plants from your local garden center. This trio will love growing in your garden until the weather warms up.

Once your last frost has passed, you can grow one of my favorites, basil. Basil grows from seed to harvest in one season. If you're still expecting any frost, basil is a no-go, but during periods of warm weather, basil will be bountiful.

I recommend growing five annual plants per person to have a big supply.

Floral Herbs

Floral herbs from the Asteraceae family can be used to make salves, oils, spices, and teas. My favorites are echinacea, chamomile, and calendula. If you're interested in using any of these inside your kitchen, grow at least one plant per person.

Echinacea is a perennial, so it can spend a lot of time growing in your garden.

Chives

Chives are also perennial plants but from the onion plant family. Do you have that one friend who doesn't hold anything over your head? Like you forget to call them for a year, and they're just like "Hey, what's up?"

That's what chives are. Chives are the most understanding plant in the garden. Forgot to water me? It's okay. Watered me too much? No worries. You completely neglected me? I'm still here. Chives are the best.

I recommend growing two chives plants (or scallion plants, if you prefer) per person.

Plant All Your Herbs in the Same Container

The naysayers, the people who really don't like my videos, say that you should not plant all your herbs together. Herbs have too many different watering needs, so it's just impossible to put them all into one container, and I should stop giving this misinformation on the internet.

I disagree.

I've been planting all my herbs together for years, and it always works. Here's why I don't love planting herbs separately:

Number One: It's Too Much Responsibility

If you separate all your herbs into lots of different containers, it takes a lot more work to keep them alive. Every new container is a new responsibility for you. It's like adding more children to your family. And trust me, I've done that. Taking care of one child doesn't mean taking care of the others. You have to nurture and feed each one. I don't know about you, but I don't need to be responsible for anything else in my life. I want to decrease the amount of care I have to give to these plants, not increase.

Plus, if you slack on your tending duties, your plants are all going to die in their separate pots.

Number Two: It's Harder on the Plants

Show me some place in nature where a plant is growing all by itself.

I'm waiting.

That place doesn't exist. Plants don't grow alone in natural settings. They love growing next to other plants. They don't need their personal space. They want to be with friends. If you put an herb all by itself in a container, it'll be like, "Where my buddies at? I'm lonely."

You actually help your plants more by planting them all together in one container. It feels more natural to them, and they're more likely to thrive in that kind of setup than all by themselves. When they're alone in a pot, they're more likely to dry out, to overuse or underuse the nutrients in the soil, and to struggle.

Herb Container Layout

So have I convinced you yet that planting all your herbs together is better?

I hope so. If not, let me tell you how it works. Here's how you can plant all these herbs that have different watering and space needs together in one container. It's easy. You just consider their needs and plant accordingly.

Plant Perennial Herbs Around the Outside of the Container

Work with the outer edge of your container garden first. This is where you'll plant perennial herbs from the mint family like rosemary, oregano, sage, thyme, and mint. (I know, some people do not like me putting mint with other plants. You can plant mint with all your other herbs if you feel so inclined. If it'll stress you out too much, put it by itself.)

These herbs go on the perimeter of the herb garden because they don't have high watering needs. Where's the first place that container gardens dry out? Along the outer edge, right? Water tends toward the center and the bottom. So planting like this works with your plants' preferences.

Plant these herbs in your container first. It'll feel like framing out a puzzle.

Plant Annual Herbs in the Center of the Container

Next, plant the herbs that have the biggest watering needs right in the middle. That will be dill, cilantro, and parsley in the cool season, and then basil in the warm and hot seasons.

Annual herbs can be planted pretty close together. Dill and cilantro are vertical growers. I've had cilantro grow almost 4" tall in my garden. They grow mostly up, while parsley does spread out a bit wider, but you can still pack it in there.

Plant Flowering Herbs in Between

I like to fill in the gap between perennial and annual herbs with my flowering herbs. Chamomile and calendula look gorgeous on the edge of the container next to the perennials, but keep in mind they're annuals and won't stick around. You could also do small marigolds here.

If you have a pretty large container, you could fit perennial flowers like echinacea or rudbeckia in between the border and the center.

Add Chives

You can put chives in any part of the herb garden that you want. I typically put them around the edges in between the perennial herbs because they're also perennials and work well together.

That's how you pack in every single square inch of your herb garden so that you can grow enough to say goodbye to grocery store herbs.

Once you've planted up your container the Gardenary way, you're ready to start enjoying herbs every single week of the year—I'm not even exaggerating. You're about to be known in your neighborhood as the herb supplier. People are going to come to your back door in the dark of night, and whisper, "Hey, you got any oregano?" And you're going to say, "Yes, of course I do because I took this challenge and made it happen."

Let's look briefly at how to tend your little container garden—there's not much you have to do because you've decreased the responsibility for yourself, remember?

Watering Your Herb Garden

Don't overdo it with the water, okay? These herbs don't need a lot of water. If you've killed herbs in the past, I'm willing to bet 90 percent of your problem was overwatering. Herbs aren't like a lot of the other plants in the garden—they don't want a ton of water.

When you're watering your herb container, focus your water near the center of the container, where the annuals are, not the exterior. Those perennials don't need a lot of water, and they'll just absorb what they need from the soil.

Do not—I repeat—do not water unless you have tested the soil's moisture level. Stick your finger into the soil down to your second knuckle. If you feel any moisture, do not water. Come back the next day to check again. Restrain yourself until the soil feels dry. Go water some carrots.

How Much Sunlight Do Your Herbs Need?

These herbs need light, but because they're in a container, they're not going to love getting lots of direct sunshine. Put your container in a spot that gets about six hours of sunlight a day max.

I moved my herb container from my porch to the kitchen garden in the middle of summer. Those herbs got full sun, and it did not go well. Aim for more of a partial light situation. Four to six hours of sunlight is all they need to keep producing leaves.

Harvesting Your Herb Garden

The final part about tending is such good news: Once you've accounted for the water and the sunlight, the only thing you need to do is cut from your herbs frequently. I mean, sign me up.

Begin harvesting your herbs pretty soon after planting them. When we install herb gardens for clients, I take them on a tour of their garden and invite them to cut some herbs then and there. Every time you prune or harvest your herbs, you stimulate the growth hormone in the stems and help direct the growth of the plant. This is especially true for those perennial herbs. Make sure you're harvesting from each plant weekly during its optimal growing season.

To harvest perennial herbs, start with the outside of the plant and those lower leaves. You can also cut right above a leaf node to set off the meristem and encourage the plant to branch out. When you return in a couple weeks, you'll see two new stems where you made that cut, and you can cut from those new stems.

You cut on these things, and they grow back more—it really is magic! So why are we shipping little plastic boxes across the country? That has got to stop!

Harvesting annual herbs is similar: start with those outside stems first. Remember, your annual herbs have a shorter lifespan. You've got about 60 days to cut and enjoy those before it's time to either replant or move on to the next season. You'll be able to harvest cilantro, dill, and parsley in the spring, move on to basil in the summer, and then move back to cilantro, dill, and parsley in the fall.

And that's the plan: cut, eat, watch those leaves grow, and come back again.

Turn Your Harvests into a Year-Round Supply of Herbs

Each and every time you harvest from your herbs, take what you need to use fresh and then take extra to save for later. Let's say you're cutting parsley for chimichurri or rosemary for the best-tasting focaccia bread ever. Cut enough sprigs to use half fresh for dinner and then harvest a couple more. You'll preserve the extra for the months when your herb garden isn't thriving. 

Perennial herbs are super easy to save by tying the stems with some twine and hanging them in a cool, dry place to dry out. It only takes a couple weeks for those leaves to lose their moisture (but not their flavor!). Pull the leaves from the stem and slide them into a jar. Now you have rosemary and thyme to use 10 months from now when there's snow on the ground and nothing's growing. 

Annual herbs can be chopped and kept in the freezer. 

If you cut enough each and every time to use fresh and then to preserve for the cold season, then you, my friend, will also have a year-round supply of herbs growing in just one container.

Time to Grow Your Own Herb Container

It really is that simple to grow your own year-round supply of herbs. I can say I've failed with so many other plants in my garden. I'm disappointed each time I have to buy something like tomatoes or carrots when they're in season and I should have them growing in my garden but don't. But I'm never disappointed with herbs. I always have my favorites on hand, whether they're fresh, dried, or frozen.

This is your plan to say goodbye to trucked herbs and hello to the most nutritious, delicious herbs right outside your back door. This has got to start! 

I cannot wait to see you make this switch. I really think we could make a huge difference in the world with this simple act of growing our own herbs in our own space—enough herbs to provide for our families and even our friends and neighbors. And I know that once you try growing your own herbs, you're going to love the results.