Seed sowing is a gratifying and thrifty way to start or expand an herb garden, and yet every year I see customers stream out of the big box stores’ garden centers, clutching one 4- inch pot of dill or cilantro. One of those plants cost as much as a seed packet with dozens and sometimes hundreds of seeds that can be sown throughout the growing season to assure a steady harvest. Yet there are herbs that we do buy as starter plants rather than as seeds, either because growing them from seed is too time- consuming (thyme, rosemary) or because the plant doesn’t produce viable seed (French tarragon, lemongrass).

So what’s a novice herb gardener to do? Obviously, if all you really want is one basil plant for your deck, then buying that one plant, rather than a packet of basil seeds, makes sense. Fresh basil leaves can be harvested all summer if the plant is kept happy. But other annual herbs such as dill, cilantro and chervil have such a short harvest window that buying one or two plants is very costly in terms of yield. These plants tend to bolt, or flower, in very short order when summer’s heat is upon them, and their leaves become tough and bitter. Regularly sowing seed of these plants and yanking them when they go seed is a much more economical way to grow them.

Below I’ve noted the most efficient way to grow some popular culinary herbs, either as seeds or as potted plants. Next month I’ll go into more detail about growing individual herbs from seed. Instead of patronizing the big box retailers, why not take the extra time to visit your local garden center or farmers’ market instead? They will have the best knowledge of what grows best in your locale because they live there, too.

General Seed Sowing Guidelines

We grow our seeds indoors under fluorescent shop lights, suspending them just a few inches above the seed flats and raising them as the plants grow. Our lights are hung from the ceiling; tabletop units can also be purchased. If all that’s available is a sunny window, just be sure to rotate the seed flats every few days to counter the plants’ phototropism, or lopsided growth in the direction of the sunlight.

Your retail nursery will have a dizzying selection of plastic flats, peat pots and potting soils. Individual peat pots need to be kept moist at all times or the plant will never grow roots beyond the pot. Make sure to select potting soil that does not already have chemical fertilizer in it. We use an organic growing mix from Countryside Natural Products in Fishersville, a terrific source for organic farming products (1-888-699 7088). NOTE: Organic potting soils do not have chemical wetting agents, which help the soil absorb water, so the growing mix must be moistened thoroughly before filling pots or flats. We dump soil in a plastic tub and add warm water to it until it’s the consistency of a wrung- out sponge. After filling flats and planting seeds we then mist the flats with a gentle spray of water.

Plants that are started indoors, such as basil, will have to be hardened off before planting outside. Hardening off is the process of gradually introducing tender seedlings to outdoor weather conditions. About a week before plants are to be transplanted outside, we place flats in a sunny spot on our covered porch, first for a few hours each day and then overnight. Those without a covered porch can place plants in any semi- shaded area at first, gradually exposing them to more sun. Make sure plants don’t dry out, and try to choose a cloudy day for transplanting.

Basil Start seed indoors or direct- sow after danger of frost

Chives, Parsley Start seed indoors or direct- sow as soon as soil can be worked

Chervil, Cilantro, Dill Direct- sow seeds outdoors as soon as soil can be worked

Lavender, Lemongrass, Mint, Oregano, Rosemary, Sage, Thyme Purchase as plants

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