Growing Herbs

Herbs are plants that serve as a major source of seasonings in the preparation of foods. In an even broader sense, herbs include those plants that are also useful for scents in cosmetics or for medicinal purposes. Many people prefer to grow their own herbs because fresh herbs have more distinctive tastes than some dried herbs.

Finding a location

Most herbs are easy to grow, but you must select the proper location to grow them. Most herbs need a suny location. The oils, which account for the herbs flavor, are produced in the greatest quantity when plants receive six to eight hours of full sunlight each day. If you don¹t have a good, suny location, many herbs will tolerate light shade, but their growth and quality will not be as good.

Herbs will grow in any good garden soil. Most herbs do not require a highly fertile soil. Highly fertile soils tend to produce excessive foliage that is poor in flavor. Herbs grow best when soils have adequate organic matter.

When selecting a site for an herb garden, you must consider drainage. None of the important herbs grow in wet soils, but a few, such as mint, thrive in fairly moist soils. If the only area available is poorly drained, you need to modify the area.

Growing herbs inside

You can grow many herbs indoors, but they will be less productive than those grown outdoors. They are best used fresh. They require the same conditions as herbs that are grown outdoors: plenty of sunlight and good, well-drained soil. Select a south or west window. During winter, they need as much light as you can give them. Good drainage is important. Never leave herbs sitting in a saucer of water. Water well, so a little water runs through the pot but does not accumulate. Allow moderate drying, but not wilting, between waterings.

Starting herbs

You can grow many herbs from seeds. If possible, sow the seeds in pots or flats indoors in late winter. They need a sunny window and cool temperatures (60 degrees F) for best growth. Some herbs do not germinate well, so it is recommended to get a start.

Some established herbs multiply by cutting or division. You can take cuttings of herbs any time during late spring and summer from healthy, well-established plants. Those taken in fall take longer to root.Division is useful for multiplying healthy, established plants that may be two to four years old. Divide herbs in early spring before growth begins. Dig up the old plant and cut or pull it apart into sections. Replant the sections and keep them moist until the new plants are established.

Winter Care

Many herbs suffer winter damage in our climate, so some winter protection for Perennial herbs is advisable. Many herbs have shallow roots that heave out during spring thawing and freezing of soil. A loose mulch spread over the roots about 4 inches deep can provide adequate protection. Don¹t mulch until after the ground is frozen in early winter. Do not remove mulch until you see signs of new growth in the early spring. If the mulch compacts during the winter from heavy snows, fluff it up in early spring before growth begins.

Harvesting herbs

Depending on the herb, harvest may include one or more plant parts. In most cases you harvest the leaves, but in some cases you pick flowers or seeds. Handle blossoms just as you would handle leaves. Often, you harvest blossoms with the leaves and mix them together. Dried herbs lose quality in two to three years. Discard them if you haven¹t used them in that time.

• Leaves. To determine the best harvest time for each herb, you need some experience. However, a few general rules can lead you in the right direction for most herbs:
  • Cut stems for harvest when the flower buds are just begining to open. Mints, however, have the most flavor when the spikes are in full bloom.
  • When gathering a large quantity of herbs, use an open-weave basket or containers that allow good air movement.
  • Never cut more stems than you can conveniently dry at one time.
  • You can cut back a Perennial herb to about half its height and can cut down an Annual to a few inches. You can also remove an Annual completely near the end of the season.
  • Wash the plants in cool water immediately after gathering and gently pat them dry.
  • Dry in a dark, well-ventilated room with low humidity. The temperatures should be between 70 and 90 degrees Fahrenheit.
  • For some herbs, strip the leaves from the stems before drying. Herbs in this group include basil, dill, lemon balm, mint, sage, lemon verbena and tarragon. Spread these leaves in single layers for quickest drying.
  • Herbs with smaller leaves can be dried on the stems. These herbs include thyme, summer and winter savory, rosemary, oregano and marjoram. Strip the leaves after drying is complete.
  • Herb leaves should dry in three to four days under proper conditions.
  • Store in airtight jars after complete drying.
  
   
• Seeds
  When the plants begin to mature and yellow, cut the heads of the plants containing the seeds, leaving a short stem. Place them on a drying tray for five or six days. Then the seeds should fall fairly easily from the heads. Remove the chaff, and allow the seeds to continue to dry for another week. Stir them frequently. Store seeds in airtight jars after complete drying.