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I just started three years ago, on a learn-as-you go basis. Now I have some thriving perennials such as oregano and several thymes, fennel, chives and tarragon.
It's at the stage I need to thin them out and chop them back as they are so exuberantly happy. I double-support putting mint in a buried container unless you prefer it to grass for any lawn.
Be sure to consider plants' final heights and sun needs so as to avoid having to dig them up again and move them around when something else grows too big.
Believe me, that's not something you want to have to do.
The annuals then can be planted each year, with the same basic rules for height, spread and sun.
I winter my parsley in it's containers in the garage, along with other plants and keep some chives going inside, through our winter, in a pot with good exposure.
I only wish the rosemary would come back every year. Maybe down south there.
If you enjoy cooking with fresh herbs then there is nothing like it. My garden is out front and I enjoy going out in the afternoon shade to pick the seasonings for supper. I make it a leisurely activity with my colander and scissors and scheme up supper's flavour as I sit on my stool.
Enjoy!
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Bertrand Russell: "One of the signs of an approaching nervous breakdown is the belief that one's work is terribly important."
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