Chives amongst the lettuceMine is not a dedicated herb garden separate to the vegetables. They blend together into a kitchen garden. Plants should be planted where they will grow the healthiest. It probably looks a bit messy sometimes but it works.
The herbs I grow change with the seasons (and what will grow at that time of year) but has 3 distinct themes –European herbs, Asian herbs, Mediterranean herbs. This determines both the growing conditions the plant needs and, to some extent, what I use it for.
In general, if you think of where the herb originates and replicate the conditions, you can’t go far wrong.
Oregano, marjoram, dill, thyme, basil, flat leafed parsley, sage, tarragon and rosemary from the Mediterranean and so will like sunny dry conditions but need shelter from the extreme heat and heavy rain of our Queensland summer.
Vietnamese mint, coriander, Thai basil, curry plant and lemongrass like humid moist warm conditions. In our climate, a hot dry spell in summer will kill them if they are in full sun but they can be grown all year round. In winter they need full sun or they sulk.
Sweet BasilMany of the herbs seem to last forever. Some are perennial and will grow from a cutting or division. Quite a few spread horizontally and can be divided. Most annuals self seed (if you let them). There are a number of herbs you need to watch that they don’t overtake the garden – particularly the basils and coriander (which self-seeds) and the mints (that spread horizontally) and comfrey. I take advantage of this to make new plants to replenish the garden or give away to friends.