Even during the dead of winter, I have herbs on my back patio. These are usually the hardiest herbs: thyme, rosemary, bay leaf and maybe a few chives. But come the spring, it's time to rejuvenate the herbs and plant fresh seasonal ones. Usually all I do to revive my herbs is add fresh compost to the pot; mix it into the existing dirt and water well. That's pretty much all it takes to revive the herbs. That mixed with warm spring sunshine and before you know it, the herbs are growing strong and standing tall. Here's what I have on my back patio right now:
Old thyme plant that comes back every year. I bet this plant is 6 or 7 years old. It looks kind of trashy now, but it comes back full and lush in just a couple of months.
An old sage plant that I thought was dead till I looked closely and saw this brand new growth. I love it when that happens!
New sage plant
New rosemary plant, although my old one is still alive and producing well.
An old bay leaf plant that got some frost damage, but a little pruning does wonders in bringing it back to life.
Another old plant~~my chives. Again, I bet this plant is at least 5 or 6 years old. And it comes back every year without fail.
My old peppermint plant. You just can't kill this baby!
And these are two old parsley plants and they, too, come back every year. My problem with parsley is that the plant can't keep up with how much I use it. I use *a lot* of parsley!
Additionally, I planted a full pot of sweet Genovese basil and a full pot of purple ruffled basil...I mean, where or where would an herb garden be without sweet basil?! :) This is also one of my favorite times of the season...when I can pick fresh basil again! It's like going all winter without fresh tomatoes and NO basil. It's torture, but oh so sweet when the spring and summer finally produce these two quintessential summer staples.
It really doesn't take a lot of effort or time to grow a kitchen herb garden. And the rules (if you want to call them that) are simple: grow what you like to eat!