Now that the long winter is finally behind us we can turn our energy toward spring and planting. My husband is indisputably the master gardener in the family with his wild flower gardens carefully planted to attract birds and butterflies. But I love my pots of fragrant herbs that are easy to grow and care for with so many uses from cooking to medicinal. This time of year many of the local garden centers offer free seminars with tips on how to grow herbs and their purposes. Some good web sites to reference are www.guidetoherb.com and www.the-herb-guide.com. Here you will find recipes for every dish imaginable from sauces to herb butters. Drinks can also be enhanced with herbs for both flavor and color. Medicinal uses are an important aspect of many herbs that have been known for many centuries.
Ten cooking herbs that grow well in the Northeast are basil, chives coriander, dill, rosemary, mint, parsley, sage, tarragon and thyme. You can mix many together in a large container, except mint which will take over and needs to be grown separately.  Raised beds are an attractive and functional way to manage your herb garden. If space is an issue your herbs can grow in just about anything from mason jars to baskets on your patio or deck. Most are easier to grow than houseplants and just require a sunny, warm place. When the season ends, you can preserve your herbs by drying them in bunches, or freezing chopped herbs in an ice cube tray filling the well 2/3rds full with your favorite herb and a shot of olive oil. It's a rewarding and economical way to cook healthy and have fun experimenting. Happy planting!