Spring has finally sprung! And with warmer weather comes garden prep!

My family loves growing plants and veggies, but we typically don’t go too overboard. However, many of my friends are currently devoting their weekends and evenings to meticulously planning out this year’s garden and carefully starting dozens (sometimes hundreds!) of seeds. I’m in awe of their skills and look forward to enjoying the harvest from their gardens!

Whether or not you have multiple acres, a small back yard or a tiny windowsill, gardening is possible and attainable for everyone. Here are a few key tips for starting your own mini herb garden:

• Go for the classics: Try sweet basil, chives, parsley and rosemary; they are great beginner plants!
• Ensure lots of light: Generally, herbs need about 4-6 hours of direct sunlight. Be sure to place them in a sunny spot.
• Plant in pots with sufficient drainage: Always use containers that have plenty of drainage holes at the bottom and place on a plant tray or saucer to catch drained water.
• Water plants just enough: Only water your plants when the soil looks and feels dry. Overwatering can damage roots.
• Harvest a bit at a time: Only harvest what you need, pruning more than 1/3 of a plant at a time can hurt it.

Don’t have a green thumb? Try one of our herb-flavored olive oils!

In place of fresh herbs, simply substitute Basil Infused Olive Oil, Rosemary Fused Olive Oil, Sage Infused Olive Oil, or Wild Anithos Dill Olive Oil. We even have oils infused with spice blends – Milanese Gremolata, Herbes de Provence, and, our most popular flavored oil, Tuscan Herb.

Regardless of what you use – herbs from your windowsill garden or flavor-packed herbaceous olive oils - embrace the fresh!

Ciao!

Andi