Growing Herbs on the Homestead

Growing herbs is a great way to introduce yourself to gardening. Herbs don’t require a lot of space and can thrive indoors or outdoors. If you are unsure if gardening fits into your dream homestead (freebie link), herbs can be a low-cost option and be kept in a small space but still give you gardening experience.

 If you know you want a garden for your dream homestead, herbs will work for you too! Herbs are the quiet overachievers, they spice up your meals, freshen the air, and some even have medicinal purposes. No matter where you are on your gardening journey, herbs are great for the homestead.  

There’s something special about growing your own herbs right outside your door (or a small area inside). Fresh basil snipped for a summer salad, or a few sprigs of mint in your evening tea—herbs always bring a meal or remedy to life. They fit perfectly with the day-to-day of homestead living because they’re simple to grow, quick to harvest, and easy to use.

Choosing the right herbs means more than fresh flavor in the kitchen. Many add a boost to homemade remedies, natural cleaning supplies, and even help keep garden pests at bay. With just a small patch of ground or a few pots, you’ll have a steady supply of useful plants for your family.

Getting started is easier than you might think. Herbs settle in well with vegetables, flower borders, or tucked in by the kitchen door. It’s all about learning which herbs you like most and finding a sunny spot. A well-tended herb garden can become one of the most rewarding and practical corners of any homestead.

Planning Your Herb Garden: What Every Homesteader Should Know

Every great herb garden starts with simple planning. Picking the right spot, knowing your soil, and choosing where and how to plant makes all the difference. Get these basics right, and you’ll set yourself up for a season filled with strong, healthy herbs—whether you’re working with a big yard or just a few pots on the patio.

Sun, Soil, and Drainage Essentials

Most herbs crave sun, needing at least six hours of direct sunlight a day. Basil, rosemary, thyme, and oregano all love lots of light. If you’re not sure about your spot, watch it for a day or two and see how the sun moves—herbs grown in too much shade may look leggy and weak.

Soil health is everything for herbs (well all gardening really). They prefer loose, fertile dirt that drains water well. Press a handful of damp earth together and see if it crumbles apart; that’s what you want. If your soil is sticky and heavy, mix in compost or sand to lighten it up. Herbs like rosemary, thyme, and sage—Mediterranean types—love soil that dries out between waterings.

Beds, Raised Beds, or Containers?

Where you plant your herbs depends on your space and needs. The pros and cons of these options apply to anything you garden for the most part. The exceptions are dependent on what you are planting but here are some general pros and cons.

In-ground beds have the most space for herbs to grow, no other materials are required, moisture levels are easier to maintain. The biggest cons of in-ground gardening is controlling weeds and pests.

Raised beds can help with proper drainage, there are typically fewer weeds and of course they are easier on your back. The downside to raised beds is the cost of building or buying them. Although there are many DIY and upcycling options that can reduce the cost of building raised beds.

Containers have more flexibility for small spaces and to control the amount of sunlight the plants are getting. Containers can also help you control herbs that tend to run wild quickly. On the downside, containers typically need watered more frequently and roots can get crowded.

If you go with pots or tubs, use containers with drainage holes so water doesn’t pool at the bottom. Choose a high-quality potting mix—skip regular garden soil, which can get heavy in pots. For a simple mix, combine bagged potting soil with a handful of compost and a scoop of coarse sand for drainage. Pick bigger pots (at least 10-12 inches wide) for robust growth and easier watering.

Smart Layout and Spacing to Prevent Problems

Crowding plants is a common slip-up in herb gardening. Herbs need space for air to move around them—tight clusters often lead to mildew, leaf spots, and stunted growth. Think of your layout as giving each plant its own little patch of sun and sky.

General spacing rules for popular herbs:

For small spots or containers, just plant one or two herbs per pot. In beds, give each seedling or root ball plenty of elbow room. Not only does this help prevent disease, but it also makes harvesting easier. A smart layout and the right spacing aren’t just about looks—they make for happier, healthier herbs all season long.

The most common herbs for culinary use are basil, parsley, thyme, oregano, chives, rosemary and sage. Commonly grown herbs that are medicinal and multi-use are mint, lemon balm, calendula, echinacea (coneflower), and chamomile. We will go more in depth on different herbs and their uses in a later post.

Drying, Freezing, and Storing Herbs

Once your herbs are growing strong and you’ve snipped more than you can use, it’s time to save the extras. Thankfully, preserving herbs is simple and flexible—perfect for the homestead pace. Once preserved they can be kept for later use by you or sold to friends and neighbors.

Air-drying works great for woody herbs like rosemary, thyme, and sage. Just bundle a few stems together with twine and hang them upside down in a warm, dry spot out of direct sunlight. A paper bag with holes poked in it makes a great dust shield if you’re drying indoors.

For quicker results or more delicate herbs like basil or mint, try a dehydrator. Lay leaves in a single layer and dry on the lowest setting until they crumble easily. You can also use an oven on the lowest temp, but keep the door cracked to let moisture escape.

Want to freeze herbs? Chop and pack them into ice cube trays, then top with a bit of water or olive oil. Once frozen, transfer the cubes to a freezer bag. These are perfect for tossing into soups, stews, or sautés later on.

Storage Tips: Once herbs are dry, store them whole (not crushed) in airtight jars or tins to lock in flavor. Keep them in a cool, dark spot like a pantry or cupboard—not above the stove, where heat and steam shorten their shelf life.

Fresh or preserved, your homegrown herbs are ready to serve—and they’ll keep adding flavor, fragrance, and function to your homestead life all year long.