How to Grow Fresh Herbs and Vegetables for BBQing

Grow a small set of herbs and vegetables you already use, then give them enough sun, well-drained soil, and regular water. A sunny patio can work as well as a garden bed: choose containers with drainage, harvest herbs while their leaves are tender, and cut vegetables into pieces that suit the grill. Planting dates vary by region, so use your local frost dates and Extension guidance rather than copying a calendar from Minnesota or Illinois.

Choose plants for the barbecue meals you actually make

Start with your usual dishes, not a long list of possibilities. University of Illinois Extension horticulture educator Jennifer Fishburn advises: “First consider what herbs you use in food dishes, then consider which herb plants will add texture, color, and fragrance to your garden.” Read Illinois Extension’s guide to low-maintenance homegrown herbs.

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Basil is useful for tomato dishes and fresh toppings; thyme and rosemary suit longer cooking. Dill, cilantro, parsley, oregano, and sage are other common culinary choices. For vegetables, consider summer squash, peppers, cherry tomatoes, beans, or corn—then plant only what your household will use. Fresh herbs can also season grilled squash, green beans, asparagus, potatoes, and other vegetables.

Pick a growing setup that fits your space

Garden bed

Choose a spot where most herbs will receive at least six hours of direct sun each day. They also need well-drained soil; persistently waterlogged roots are a poor fit. The University of Minnesota Extension’s herb-growing guide provides care guidance, but its planting calendar is Minnesota-specific.

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Containers

Containers let you grow herbs and some vegetables on a patio or other small outdoor space. Use pots with drainage holes and choose a size suited to the crop rather than assuming one pot size works for everything. Illinois Extension’s container-growing guide includes basil and peppers among plants that can be grown in pots. In hot weather, outdoor containers may need daily watering; check the soil rather than letting it become waterlogged.

Start herbs from seed or buy young plants

Seed or purchased starts can both work; there is no universal cost or performance winner. Choose based on the preparation you want to do, the plants available locally, and the herbs you will use. Illinois Extension identifies dill, cilantro, and basil as easy choices to grow from seed, while lavender, rosemary, sage, and thyme are readily started from purchased plants. See Illinois Extension’s herb guidance.

For Minnesota, the University of Minnesota Extension recommends transplanting after frost danger has passed and describes its regional timing in its herb guide. Elsewhere, check local frost dates and your local Extension service before sowing or transplanting.

Water and harvest herbs for good flavor

Water regularly, adjusting for weather and whether plants are in the ground or pots. Containers dry faster, especially in hot weather. Keep drainage holes clear and avoid leaving roots in soggy soil.

For basil, choose a sunny site with well-drained soil. Snip young leaves as needed; when taking a whole stem, cut just above a pair of leaves to encourage new growth. The University of Minnesota Extension explains basil care in its basil-growing guide. Harvest leafy herbs after the dew has dried, and use or preserve them soon for the best flavor and color. Drying and freezing are options described in Minnesota Extension’s herb guide and Illinois Extension’s container guide.

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Pick vegetables when they are useful for cooking

Harvest vegetables according to the stage you plan to eat, not just the calendar. Minnesota Extension lists summer squash at four to six inches long as a harvest size in its regional guide; consult its vegetable harvesting guide for crop-specific information. That measurement is useful guidance, not a universal rule for every squash variety or growing region.

For vegetables headed to the grill, cut pieces to a similar size so they cook more evenly. Larger pieces such as squash planks can go directly on the grates. Thread small items such as cherry tomatoes or peppers onto skewers, or use a grill basket or foil packet for sliced pieces likely to fall through. Brush vegetables with oil and season to taste. These approaches are outlined in Illinois Extension’s guide to grilling summer vegetables.

Add herbs at the right point in cooking

Delicate herbs—including basil, cilantro, dill, parsley, and marjoram—are best added in the last few minutes of cooking or sprinkled on after grilling. Hardier herbs such as thyme and rosemary can tolerate longer cooking. For pairings and timing, see Illinois Extension’s guide to using fresh herbs in the kitchen.

Wash produce and keep it away from raw-meat contact

Rinse freshly harvested produce under cool running water, following Minnesota Extension’s produce-washing guidance. Keep vegetables, utensils, and serving surfaces separate from raw meat, poultry, or fish. Do not reuse a marinade that touched raw meat, poultry, or fish on ready-to-eat food; Illinois Extension covers this precaution in its grilling guidance.

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