Site and Soil

• Most herbs grow best in soils that drain well and aren't prone to standing water. Mediterranean and desert herbs, such as sage, often tolerate poor, sandy soils as they require minimal water and soil nutrition. Sunlight requirements vary by variety, though most do well with morning sunlight and some afternoon shade. A few herbs, such as fennel, require more sunlight -- usually six hours or more a day is sufficient.
  
  

Water

• Herbs are either drought-tolerant or they are not. Desert and Mediterranean herbs usually tolerate drought and rarely require watering unless they are grown in pots. Most other herbs grow best in soils that are kept moist but not allowed to become soggy. Water herb gardens when the top inch of soil begins to feel dry. Once-weekly watering is sufficient in most cases unless the weather is extremely hot or dry. Provide enough water at each irrigation to thoroughly moisten the top 6 inches of soil in the herb garden.
  
  

Fertilizers

• Many herb plants grow well without additional fertilization. Perennial herbs benefit from light fertilization in the spring with a low-nitrogen fertilizer. Most annual herbs require no fertilization. Too much nitrogen leads to excessive foliage production, but prevents the plants from producing the oils that give the leaves their flavor and fragrance. Potted herbs may require more frequent fertilizing, usually no more than a once-monthly application of a diluted houseplant fertilizer.
  
  

Mulches

• Mulches prevent weeds from overtaking your herbs while also retaining moisture in the soil. Organic mulches, such as bark, are attractive and they add trace amounts of nutrients to the soil as they break down. Light-colored mulches, such as white gravel, work well with perennial desert or drought-tolerant herbs that thrive in heat. The gravel prevents the soil from becoming overly moist and its light color reflects sunlight up into the plant foliage.
  
  

Pruning

• Pruning and harvesting are nearly synonymous in the herb garden. Pinching the tips from the stems of young plants in spring encourages them to branch and produce more foliage. Throughout the gardening season, prune back the plant by up to a third of its height. Use the leaves removed during pruning when cooking or dry them for later use. Cut out single leaves and stems throughout the summer months when the plants don't require a full prune but when you need to harvest some of the herb for cooking.