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Anise. This annual herb grows to 24 inches tall and needs a sunny location. Grow anise from seed; seedlings don't transplant well.
Basil. This spicy annual likes full sun, but can tolerate some shade. Its tangy leaves enhance main dishes and salads. Start it from seed and pinch back for more vigorous growth.
Bay. A perennial, bay can come indoors and spend the winter by a sunny window. Seeds take a long time to sprout, so buy small plants from a nursery or garden center.
Borage. A self-seeding annual, borage resembles a large, starry violet with blue flowers and hairy long leaves. Seeds should be barely covered with Planting Medium.
Caraway. This biennial looks as intriguing as it tastes. Clusters of tiny white flowers mature into brown seeds in midsummer. Use them in breads and main dishes.
Catnip. A perennial, catnip grows well in full sun or partial shade. Start from seed, or transplant divisions in early spring.
Chervil. This annual strongly resembles parsley in both appearance and flavor. Start it from seeds. Chervil does best in partial shade and reseeds itself if the flowers are allowed to mature.
Chives. A member of the onion family, chives have an oniony flavor and globular lavender blossoms. Start from seeds or buy as a small plant. It'll come up year after year.
Coriander. Another annual, this herb grows to 30 inches tall. When flower clusters turn brown, harvest the seeds by clipping them into a paper bag.
Geranium. For an herb garden, select the popular rose geranium, or the almond, apple, apricot,
coconut, lime, lemon, nutmeg or peppermint scented varieties. Start from seeds or seedlings.
Horehound. You can grow this perennial from seed, propagate with cuttings in spring or summer, or divide large plants in the spring. Cut plants back during growth to avoid burr-like blossoms. Plants may be brought indoors as winter window plants.
Lavender. Grow this hardy perennial for its showy leaves and pungent fragrance. Sow extra seeds to make up for low germination rates. Provide ample sun. Harvest leaves as needed and flower heads before they open.
Lemon balm. This hardy perennial thrives in full sun but also does well in the shade. Sow seeds indoors ten to 12 weeks early, and set Planters outside after danger of frost is passed. Harvest fresh leaves as needed for tea.
Marjoram. Start sweet marjoram from seed indoors eight to ten weeks early, then set Planters outdoors in a sunny location after all danger of frost has passed. Harvest fresh leaves as needed.
Mints. The varieties of this shade-loving perennial are almost as many as its uses. The most popular include applemint, spearmint, orangemint, black peppermint and pineapplemint. Mint is easier to start from seedlings.
Parsley. The ever-popular parsley can be grown in sun or light shade. Start it from seed. Use leaves as they mature, dry by hanging the plant leaves in a shady, well-ventilated area, or freeze them .
Rosemary. This shrubby, sun-loving perennial is grown for its pinelike leaves, which have a resinous aroma. Start it from roots, seeds or stem cuttings. Use leaves fresh. To dry them, cut the plant back by half while it's in bloom.
Sage. Grown for its aromatic leaves, this perennial likes full sun. Seeds take a long time to germinate, so start from root divisions or stem cuttings. Use sage sparingly; its strong flavor can overpower others when it's used too generously.
Savory. Summer savory is an annual that grows to about 18 inches; winter savory is a perennial and more of a spreader. Both need full sun and can be propagated from seeds.
Thyme. This poular perennial can be grown from seed, but you get results sooner by buying root starts. It likes sunny locations.