Culinary Herbs to Grow in the Garden

Update: Herbs are an essential part of life. They provide medical comfort, enhance the food we eat, and play important roles in the ecosystems of our gardens. 

Visit our developing garden blog on the justaz.com website for images and info on growing veggies and herbs. (2025)

Fresh or dried, herbs add flavor and depth to almost any dish. But purchasing fresh herbs at the supermarket can get expensive. If you grow your own herbs, whether in a large garden or in a few small pots, you'll not only save money, you'll impress your family and friends with your culinary genius.

Rosemary Shrub

Rosemary
A hardy perennial native to the Mediterranean, the rosemary plant now grow almost worldwide. In temperate climates, such as the southwest United States, a rosemary plant may live as long as 15 years in an outdoor garden.

Rosemary has an earthy, pungent aroma that complements beef and chicken, and just a little is needed to add depth to roasted vegetables. 

Sage Plant

Sage
Sage has an earthy aroma that reminds you of Thanksgiving dinners and hot pork roast sandwiches. A perennial herb, sage produces for up to three years before its leaves start to lose that rich, pungent flavor. Use fresh if you want a strong, savory taste but use sparingly, as fresh sage can overpower other flavors in the dish. 

When drying this herb, leave the leaves whole. Rub the dried leaves between your fingertips when you add this herb to your dishes for controlled, subtle taste.

Oregano Plant

Oregano
The word oregano means, "Joy of the mountain" in Greek; it grows wild and in abundance in that Mediterranean country. This earthy herb has a strong, sharp flavor to it that balances well with sweet tomato sauces, is essential to Mexican cooking, and adds a rich flavor to eggs and sausages. 

Thyme

Common thyme grows well under a wide range of conditions, making it a kitchen garden favorite. Use thyme in sauces, marinades, and in soups, and pair it with chicken, fish or roasted vegetables.

Thyme Plant

If you want to eliminate table salt from your cooking, replace it with thyme. This herb brings out the natural flavors of food, enhancing any dish in much the same way as salt does, only without the negative health effects. 

Basil
No garden is complete without basil. Try adding a variety of basil plants such as spicy globe, purple ruffle, Thai basil and of course, sweet basil. Use spicy globe in Mexican dishes, and purple ruffle or Thai in stir-fry.

Basil Plant

Sweet basil is an essential ingredient in many Italian dishes. And nothing tastes fresher on a summer's day than sliced tomatoes topped with thin slices of mozzarella cheese and sprinkled with ribbons of bright green basil.

Parsley
An annual herb, parsley does more than garnish your plate for presentation. It has a savory undertone to it that adds depth and interest to soups and stews when stirred in at the last moments of cooking.

Parsley Plant

Parsley grows best in the cool weather, and though it doesn't have a long growth period, two or three plants may provide you with enough parsley for drying to last you to the next growing season. Use this dried herb with dried basil, oregano and thyme for an herbal seasoning mix perfect for meatballs or Italian meatloaf. 

Mint
Mint has an unmistakable scent to it: sharp, crisp, fresh. Used in an array of foods, from meat to vegetables to candy and cocktails, mint is an abundant producer. One plant in your garden is likely to suffice simply because it continues to spread. Consider growing mint in a container to control its prolific growth habit.

Mint Plant

Herbs add finesse to your dishes, and though your family and friends may not say, "Oh, I taste the oregano in this enchilada sauce," that's okay. What you want them to say is, "These are the best enchiladas I've ever had."

The contents of this blog, including images, are copyrighted to justaz.com productions.  2014

The Summer Winter Garden

Update: The garden has been renovated and looks very different now, in October of 2025.  You can see the changes in this video and learn more about growing potatoes. (2025)

How to Use Potato Grow Bags from HomyHoo: A product demonstration

In the last couple of weeks or so, it has rained quite a bit, about four inches. Here in the valley of the sun, that's a considerable amount. We have dust storms, windstorms, thunderstorms.

These are the monsoons. Monsoon season is upon us.

Right now, we are caught in this pseudo season, a mixture of high temperatures and high humidity, followed by brief but intense storms of various sort. The monsoons come during the last few agonizing weeks of summer, a time of burning sunlight and thickened air, and of indoor activities.

Devil Grass

No one I know keeps a full garden in the summertime. The weather is either too hot or it's raining buckets. You keep your hardy perennials alive, such as rosemary, but you would have harvested your veggies weeks ago. This is our version of wintering over.

And some of the photos here are the equivalent of those images of the beds in gardens west of the Rockies in the last cold days of winter, the soil still half frozen. Here, though, in the valley of the sun, after four inches of rain and brutally high temperatures, I have Devil Grass.

Tomatillo and Cayenne in a barrel

Devil grass is Bermuda grass and it can't be killed, merely subdued. It does not give in easily though, and I may have to, am likely to, resort to chemical warfare. I could pull the grass by hand from the nooks and crannies of my garden, but that doesn't really subdue the green devil as much as it encourages it to try harder. So, chemical warfare it is.

Looking at What's Alive

Early in the year, I scattered seeds around the garden in a free form fashion. The result was a wild hodgepodge of seedlings popping up, and more than half of the

seedlings did mature to yield a fair amount of veggies. The tomatoes did especially well.

Now in the miserable heat and pounding rains grow tomatillos and peppers, both sweet and hot. And one arugula plant. The herbs are doing well, but there's a lot of empty space in the beds.

Empty space

Soon, though, the hot weather will abate, and Phoenix gardeners can

leave the confines of their air-conditioned homes and feel the funky Phoenix soil in their fingers once again.

Thinking about a Remodel

Garden beds are my preferred method when soil gardening, but the low beds do present some issues. The reason the Devil Grass is so prolific is that the beds are watered nearly every day. The water feeds the grass roots, and the walkways fill up with the stuff. As I say, it needs subduing.

Puppy with peppers in a barrel

The second issue is my back. I have what is clinically referred to as a bad back. Every year, it gets a little harder to kneel down and get back up. So, we may be raising the beds.

We also have to consider how to provide shade for the garden in the late spring and throughout the summer months. Those beds with perennials or heat tolerant plants need protection. We need to find an efficient way to add shade when needed and store the material away when it's not.

Starting Seeds

Hardy oregano

Come the first of September, I'll start seeds for the soil garden. It will be a fall garden, but here a fall garden is tomatoes, zucchini, cucumber, squashes, carrots, and all manner of greens and herbs.

While gardeners in other parts of the world put their gardens to bed, and spend winters in front of a cozy fire reading seed catalogues, I'll be gardening.

And when summer comes around again, and the others are reaping the rewards of what they have sown, I'll be in front of the air conditioning vent, reading seed catalogues.

Time to Be Outside

You can watch our video of how to safely use a chimenea in your garden or back yard:

How to Set Up, Season and Use a Clay Chimenea 

It's nearly Halloween, and in other parts of the country, that means cooler days and even cooler nights. The temperatures drop down and before long, there'll be snow on the ground. The residents in these northern and eastern regions are thinking about preparing their gardens and yards for the cold weather, and putting up the garden harvests- canning, freezing, drying and otherwise preserving for the gardenless days ahead.

Here in the Valley of the Sun, we're emerging from the long hot summer. We've planted our veggies and are planting still more. We're seeding our dying Bermuda grass lawns with rye seed, and we'll have green grass in the winter months. We're spending more time outdoors in the warm afternoons, the cool evenings, and the chilly mornings.

One of the things people like to do here in the fall and winter months is spend time around a firepit or outdoor fireplace. While not all of us have well-appointed outdoor living spaces, we may have little bits of space in our backyards where we can sit beneath the moon and gaze into the flames dancing inside our little chimeneas.

We put a lot of work into our gardens, into our veggie gardens, flower gardens and into our landscaping. On these cool nights, when the work is done and the constellations loom high, we should remember why we do this, and step outside, snuggle up together and let the flames lull us into a dream.

Bob and I spend a lot of time working; we both have day jobs and when we're not working, we're working on producing more videos, focused on the DIY lifestyle. I spend my free time writing, and gardening, and writing about gardening.

We're like a million other people, working, working, working. This post is about taking a break. So take a break tonight. Take a break and spend some time watching the flames. Dream a while. It's good for you, and your garden will be all the more beautiful for it.

Making a Tire Garden

You can watch the video of how we set up the tire garden on YouTube:

How to Make a Tire Garden for Growing Lettuce and Herbs

One thing about gardens is they are great for experimenting. You can try different plant companion combinations, different soil mixes, different containers and methods.

In the last few months, I've departed from the 'rules' of gardening and engaged in free style planting- planting seeds with no thought to placement, season or symbiotic relationships. I'm also disregarding my drip system and spraying the garden beds with a watering wand, soaking the soil and sometimes the young seedlings.

Okra plants in October

So, in the spirit of rebellion, I shrugged off the cautionary tales of tire gardening and embraced the concept of re-using a usually cast-off product. The studies I've read concern themselves with shredded tires for ground cover, that the heavy metals leech into the soil. Well, once the integrity of the tire is destroyed, as in shredded, then yes, leeching is likely imminent.

But even the Environmental Protection Agency says intact tires are fine for garden containers, so Bob and I set one up. Now, we'll see what happens next.

Free Style Gardening Successes

Zucchini with Flower

As of this writing, I've harvested okra and zucchini, Anaheim peppers and jalapeno peppers, cucumbers, herbs and even a few beans. My free style garden is moving along rather well, and if the fall season brings forth its customary good weather here in the valley of the sun, I should have a good harvest.

The success of a garden is measured by its harvest, and in the last couple of seasons, my success has been limited. But I have more hope for this season, and I think our tire garden will add to that success.

Updating Our Aquaponics and Hydroponics

We're in the process of preparing for the upgrade to our aquaponics system. We'll add a larger fish tank and an extra grow bed, as well as reposition the grow beds. It's a long process, but now that the temperatures no longer rise above the 100 degree mark, we can move along at a quicker pace.

We're also looking at updating our approach to hydroponics. We have, traditionally, used buckets and plastic containers for our hydroponics systems, but the systems aren't particularly attractive. If you want hydroponics at your front entrance, for example, a big orange bucket won't cut it. So keep a look out for some of our upcoming experiments in updating the look of hydroponics and of course, for our new aquaponics system.

The All New Square Food Gardening Book and the Free Style Method

Update: I still use this book from time to time, though I don't exactly follow the method. It's still a good book. (2025)

Flowering Cucumber

Recently I purchased Mel Bartholomew's book, "All New Square Food Gardening. A retired

efficiency expert and engineer, Bartholomew saw row gardening as a waste of space and resources. Practices such as thinning seedlings and irrigating whole tracts of soil that weren't planted bothered him, and he set about finding a new way to grow food, herbs, and flowers.

What is Square Foot Gardening

Square foot gardening is built around the idea of planting a 4 foot by 4 foot box that has been divided into 16 squares, each section being 1 square foot in area. The gardener plants a different 'crop' in each square. How many plants are in any given square depends on how far apart the seeds should be planted.

I can plant one cucumber in one square and 16 radishes in another square. According to Mr. Bartholomew, the system allows for a bounty of veggies in a 4 foot by 4 foot bed because nothing takes up more than one square foot.

The idea is brilliant and no doubt very effective, and I'm anxious to give it a try.  Our author tells me to lay down landscape fabric, position the bed on the fabric, and fill it to a 6 inch depth with his special formula soil mix.

There Might Be Some Problems, Though

Okra from Seed

The special formula? One third vermiculite, one third peat moss, and one third blended organic

compost. Basically, this is a potting mix, not soil, and that might be a problem. Here in Phoenix, even in winter, potting mixes dry out incredibly fast. Vermiculite is no match for our dry air and bright sun.

Mr. Bartholomew also says gardeners can water the garden bed with cups of sun-warmed water. Simply leave a bucket of water near the bed and with a small plastic cup, use the water for the garden, watering each square as needed.

Sun-warmed water here may be too hot for potting mix, and I would likely have to water several times a day. A cup of water does not a deep watering make. I think maybe a more climate appropriate watering system may be necessary.

The Free Style Method

But for right now, I'm far less efficient and organized and otherwise square foot. In my last post, I regaled you with tales of tossing seeds about the garden without any sort of pattern or layout in mind. Many of my seeds are past their prime, and many, of course, failed to germinate. That's okay. Some, though, are doing surprisingly well, in spite of the 110+ temperatures.

Bean Plant on the Rise

I've got okra and burgundy beans sprouting up, and tiny hints of jalapeno plants. I've even got some zucchini that just might make it after all. I imagine this is the type of gardening that would cause Mr. Mel Bartholomew to shake his head and mutter something about a lack of efficiency and wasted space and the soil being less than loamy. I imagine he would predict catastrophic failure for this garden.

His (imagined) prediction may be right. Or not. As we move into September and October, though, gardeners in cooler climes are starting to wind down their summer crops, while here in the Valley of the Sun we'll be planting tomatoes and cucumbers alongside spinach and squash- as soon as the day time temps get below 100 degrees. Ah, the sweet cool of Autumn!

Free Style Gardening in the Summer Months

Update: This is a story of gardening in the desert. The heat is a challenge, and for the last few years I've kept a small garden on the front porch, including the aquaponics bed. Summers can be brutal, but we find ways to deal with it. (2025)

By the time the temperatures reach 100+ degrees I usually allow the soil beds to rest, covering them with cardboard or some sort of mulch. I water to keep the perennials healthy; the herbs and grape vine do fine over the summer. The soil itself is watered less frequently. The goal is to keep it moist, but not wet, and continue to provide an inviting environment for microbial communities.

Nearly Empty Garden Beds in July

This summer, though, is a little different. I, and numerous other gardeners, didn't have the wildly successful bounty of fruits and veggies to which we have become accustomed. While many in other parts of the country are still waiting to harvest their tomatoes, cucumbers, summer squash and assorted lettuces, we in the desert are done. We harvest in late spring, before the temperatures are too high, and the plants cease to produce. 

But somehow, the cycle got tilted off its axis this year, and other gardeners tell me their tales of woe:

• My squash never even flowered
• My tomatoes took too long to ripen
• My cucumber plants didn't even try this year
• Powdery Mildew is the bane of my existence

You get the idea.  But like most gardeners, I lament the poor season and prepare for the next, confident that the next harvest will be better.  

Pumpkin Seedling in a Pot

But as I was starting to start seeds in pots, I was struck by how many seeds I had, and that many may be 'past their prime'. So I thought, "Why not throw caution to the winds, and throw a bunch of these seeds into the garden and see what happens?"

I walked among the beds, poking holes in the soil and dropping in seeds. I made shallow trenches with a stick and sprinkled in seeds. Some seeds were simply sprinkled on top of the soil and left to the elements.  I didn't even put in garden markers. Just planted seeds.

Storing Seeds

Seeds are particular about their environment. To maintain its ability to germinate over a period of time, a seed must be in a cool, dry environment, one practically void of oxygen. Once moisture and oxygen enter the environment, the seed wants to sprout. But if the seed hasn't been properly stored, it may fail to germinate, even when planted in an environment of near perfect conditions.

For example, if seed has been stored in a shed in which temperatures may drop to freezing and rise to the blistering hell that is Phoenix in the summer, it may no longer be viable. I've kept many of my seeds in air tight containers, the kind used by crafters to separate their beads. But I also have some in packets in a plastic container. Some packets are opened, some are not.

Seeds in Bead Containers

A good way to store seeds is to add a thin layer of rice or powdered milk to a glass jar, place the seed packet in the jar, seal it and put the jar in the fridge. If the seeds aren't in packets, cover the rice or powdered milk with a bit of cheesecloth or tissue, and pile in the seeds. Be sure to mark the jar to note what kind of seeds are inside.

I haven't  done any of this, so I don't know how viable my older seeds are in terms of germination, and if they have the potential to produce. But I can't conceive of throwing away seeds without giving them a chance to grow, to thrive, to bear fruit. So throughout the summer, I'm going to keep adding seeds to pots, and to the soil beds, and to the aquaponics grow bed. 

The few packets that I've purchased within the last few months I'll store in glass jars, and find a place for them in the fridge. It's the practical thing to do.

Free Style Gardening

 

Okra Seedling from Older Seed Packet

Other than that, though, I'm thumbing my nose at the searing summer heat and arid winds, and last season's poor harvests,  and planting seeds without rhyme or reason.  I'm working without a plan, without a net, without a chart downloaded from a Master Gardener website that tells me when to plant, where to plant it and what other plants to plant it with.

It's free style gardening in the summer time. And I have no idea what my gardens will grow.