Once you get used to fresh herbs, it’s hard to go back to the jars.

If you’ve been meaning to grow your own herbs but don’t know where to start…listen up! You’ll be surprised to discover that it doesn’t take an extensive investment of time or energy.

“Once you’ve tasted the fresh herbs out of the garden, it’s hard to go back to the jars. The flavor is not only stronger, it’s distinct,” says Midwest Energy Co-op member Karen Nelson, of Edwardsburg. A certified master herbalist, she has been selling herbs for over 16 years and her nursery, Nelson’s Herbs, offers over 300 different varieties.

Even if you are not into cooking, just brushing against herbs as you work in your garden is worth the price of admission. Some gardeners never miss a chance to rub the leaves of their beloved basil or lavender and let those fragrances soothe the soul.

“First you need to decide on how big an herb garden you want,” Nelson explains. “If you are looking for a good place to start, think about planting a container full of culinary herbs.” Strawberry planters with individual side “pockets” make a nice container for herbs and generally hold five to seven plants, depending on the container size. You are better off using a large container (5 to 10 gallons) so they won’t need constant watering. Use a quality soilless mix. Throw in some 14-14-14 time-release fertilizer and you are set to go. Rosemary, French tarragon, sweet marjoram, oregano and thyme do well in containers.

Generally, it’s a good idea to pick a location that gets full sun (6 to 8 hours). But many herbs will do okay with 4 to 6 hours. The nice thing about a container is that you can move it if the herbs don’t seem to be getting enough sun. “Locate your container outside the kitchen door so you can run out and make a few snips as you cook dinner,” Nelson suggests. If you are more ambitious and want a more permanent herb bed, Nelson suggests starting with a 4’ x 4’ square, which will hold six to 10 plants comfortably. The important thing is to keep the herb patch a size you can reach across, so you’ll have easy access to the herbs without stepping on and compacting the soil.

If you are committed to a larger herb garden, Nelson recommends putting in four 4’ x 4’ squares with 2- to 3-foot walkways between them, and put a small seat or birdbath in the garden. One of the advantages of a larger herb garden is sitting among your herbs and enjoying their textures and scents.

Culinary herbs that grow well in Michigan are these perennials: chives, oregano, rosemary, sage, tarragon, thyme, and winter savory. These annuals do well in our climate: basil, rosemary, summer savory and parsley (it’s a biannual but in colder climates parsley is grown as an annual). If you want to get more elaborate, hedge your herb bed with germander or a low-growing boxwood for a more formal look. Elfin thyme is great in pathways, creeping between stepping stones and putting off a scent when stepped on.

Nelson recommends harvesting herbs before they bloom. “Harvest when dew is off in the morning, but before the sun leaches essential oils out of the herbs. Don’t harvest when wet because they will mold.” Gather eight or nine stems and bunch them together with a rubber band. Hang the bunches in a dry location, with the stems pointing upwards and out of direct sunlight. An attic works well.

Generally, it takes about a week to 10 days for herbs to dry. To keep dust and dirt off them while drying, Nelson recommends taking a hole punch to a paper bag, then placing the bag over the herbs. Use cheesecloth over larger leaf herbs. Store dried herbs in airtight containers in a dark area up to a year. Herbs can be frozen in a zip-lock bag or chopped and frozen in an ice cube tray with a small amount of water. Bon appétit!

_Rita Henehan, a freelance writer from White Pigeon, is a member of Midwest Energy Cooperative. She is an advanced master gardener from Purdue University and her gardening book, “The Michigan Gardener’s Companion: An insider’s guide to gardening in the Great Lakes State” was published by Globe Peqout Press.