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Growing a Greek Herb Garden

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axariotisxy

Active member
I’m starting a small outdoor herb garden to enhance my Greek cooking and could use some advice! I live in a cold climate, so I plan to grow everything in pots so I can bring them indoors during the winter. I’m aiming for classic Greek herbs for dishes like roasted lamb, vegetable dishes, grilled fish, Greek salads, souvlaki, stuffed grape leaves, etc.

I already use dried oregano and mint all the time, so I’d love to grow fresh versions. What else should I include? Definitely oregano and thyme ... what about rosemary, sage, or dill? Any tips on what grows well together in containers—or which herbs struggle with being moved indoors? I'd really appreciate any suggestions, especially from others who’ve tried growing Greek herbs in colder regions.
 
That sounds like a wonderful idea—fresh herbs really elevate Greek cooking, and container gardening is smart for colder climates. I’ve been growing Greek herbs in pots for a few years now and have learned a few things along the way.

Oregano, thyme, and rosemary are definitely staples. They all love sun and well-drained soil, and they grow well together since their care needs are similar. Sage fits into that group too, but I’ve found it doesn’t love being moved once it’s established—so try to minimize relocating it too often.

Mint is great for tzatziki and teas, but I’d recommend planting it in its own pot. It tends to spread aggressively and can take over everything else. Dill is fantastic for dolmades and fish, but it can be temperamental indoors. Try starting it from seed regularly so you have a fresh supply.
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

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What is your favorite Greek potato dish?

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