Perennial herbs can be planted anytime from spring through fall. Plant annual herbs in the spring.
Herbs are ideal for containers. Pots can be brought indoors for the winter and placed near a sunny window for a continuous harvest year-round.
Prepare the garden by breaking up the existing soil (use a hoe, spade, or power tiller) to a depth of 12-16” (30-40cm). Add organic matter such as manure, peat moss or garden compost until the soil is loose and easy to work. Organic ingredients improve drainage, add nutrients, and encourage earthworms and other organisms that help keep soil healthy.
Check the plant label for suggested spacing and the mature height of the plant. Position plants so that taller plants are in the center or background of the landscape design and shorter plants in the foreground. To remove the plant from the container, gently brace the base of the plant, tip it sideways and tap the outside of the pot to loosen. Rotate the container and continue to tap, loosening the soil until the plant pulls smoothly from the pot.
Dig the hole up to two times larger than the root ball and deep enough that the plant will be at the same level in the ground as the soil level in the container. Grasping the plant at the top of the root ball, use your finger to lightly rake apart the lower roots apart. This is especially important if the roots are dense and have filled up the container. Set the plant in the hole.
Push the soil gently around the roots filling in empty space around the root ball. Firm the soil down around the plant by hand, tamping with the flat side of a small trowel, or even by pressing down on the soil by foot. The soil covering the planting hole should be even with the surrounding soil, or up to one inch higher than the top of the root ball. New plantings should be watered daily for a couple of weeks to get them well established.
Finish up with a 2” (5cm) layer of mulch such as shredded bark or compost to make the garden look tidy, reduce weeds, and retain soil moisture.