Herbs can be used for cooking, as medicines and for their aromas. On this site, you will find links to references on gardening with herbs and on their practical uses. Featured videos are given on container herb gardening and making a marinade for seafood and chicken. The focus of this site is on the cultivation and culinary uses of herbs. You will find a helpful variety of herb links, videos, blogs, tweets and a section where you can ask your questions regarding herbs. If you are interested in the medicinal uses of herbs, please visit the Mahalo sites Home Remedies, Herbal Remedies and Traditional Chinese Medicine.

In general, herbs are very easy to grow in a garden. There are several considerations that you should make before planting though, such as available sunlight that the prospective garden site has, the soil drainage conditions, and how much of the herb you are likely to use. Most herbs grow best in full sun and like a well-drained soil. If you do not have a well-drained soil, add some organic matter such as peat or compost to loosen it up.

The following are popular herbs for your garden:

1. Basil - This herb likes warm weather. It is best to starting with transplants if you live in a colder climate. One of the basic ingredients of pesto, it goes well with soups, eggs and pasta dishes. Preservation is best by freezing, it preserves the flavors better than drying.
2. Sweet Marjoram - This close relative to oregano goes well in dishes where oregano works and it a bit milder. Slow to germinate, transplants work best for starting the herb in the garden. Dries well.
3. Dill - Newer varieties of dill have fewer seeds and more foliage. The dried leaves are a welcome addition to salmon, trout and other fish dishes. Good in salads, cottage cheese, soups and vegetable dishes - and, of course, pickles. Freezes well.
4. Parsley - This herb is for more than decoration of plates, chopped parsely can brighten the flavor of stews, chili, sauces, salads and vegetable dishes. Harvest generously, it will grow back. It is a biennial, lasting up to 3 years. Freeze the leaves for preservation.
5. Chives/ Garlic chives - A perennial that is an essential part of a herb garden. They can be direct seeded, and harvest is not recommended during the first year. You do not need to plant much for a family. Best fresh as the leaves lose flavor upon drying. Good for salads, soups, sauces, marinades, meats, eggs and casseroles.
6. Mint - There are so many varieties here, but the best thing is too choose one you like. There is nothing like a whiff of mint in your tea, and some varieties go well with various dishes. Grow it in a pot to contain it if you don't want it to spread. For a reference on uses of various types of mint, see Harvest Wizard.http://gardenline.usask.ca/yards/herbs.html

The peak harvest time for most herbs is just prior to flowering. When the are ready, wash them thoroughly to remove insects and soil.

1. Drying - Oven drying can be done at 180 degrees F for 2-4 hours. This works best when there is not adequate sun for natural drying. Do not over-dry as you will lose flavors. After drying, store in air-tight containers such as canning jars. Air-drying can be accomplished by tying the plants together, placing them in paper bags and hanging them upside down. It takes 1-2 weeks to dry herbs in this manner.
2. Freezing- Harvest the herbs as recommended. Blanch the washed herbs in boiling, unsalted water for 45 seconds. Remove and cool in ice water. Package and freeze. Washed fresh dill, chives, and basil can be frozen without blanching.http://www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htm#Herbs%20for%20Beginning%20Gardeners