Who's Herb?

Herb gardening has gotten a bad rep for being snooty. Herbs are the easiest of plants to grow and they grow quickly. Most need very little maintenance, unless you have ideas of growing something formal and tidy. Most herbs are NOT tidy and the plants are to be used and don't lend themselves well to decorative purposes.

For our purposes, the term "herb" is not really definitive. It's best not to spend too much time debating what is or isn't an herb. Basically, an herb is valuable to the gardener if it suits your needs. For herb growers, it is a plant that can be used either for cooking, medicinal purposes or practically, such as for dyes or perfumes. Most common garden plants like iris, sunflowers, marigolds and even sweet peppers might make it onto someone's list. I don't know that I would consider hops, used by home brewers, as an herb, but they are. You have to approach herb gardening with an open mind.

Herb gardening comes down to what you want to do with your plants. If you want to dye your homespun yarn or make potpourri or cook like a chef, you'll want to grow plants that suit that need. Having a special place to grow herbs makes their care and harvesting more convenient. It is by no means the only or even the best way to grow herbs. You can always intermingle these plants throughout your garden beds or improvise according to your space and needs.

Annual kitchen herbs, like basil, dill and cilantro, are better suited to vegetable gardens, where they'll be certain to get regular watering and will be handy when you go out to harvest dinner. Some of the highly scented perennials, like lavender and sage, are better in flower borders to discourage deer and rabbits.

For those with small spaces, your herb garden could be a collection of pots. It's romantic to envision a series of small potted herbs on the windowsill, but the reality is you'll need a good sized plant to be able to harvest enough to cook with regularly. For occasional use and for the luxury of their scent, smaller potted herbs are a delight. If you have room indoors for larger pots, I say, "Do it!"

Pick a sunny spot, but try to keep it in the veggie garden or at least near the kitchen so you'll be tempted to step outside and grab what you need while cooking.

How large should you go? The answer would be - Large enough to grow all the plants you want or need. Culinary herbs don't take up a lot of space. Because you only cut out what you need, a couple of plants each should suffice for the season, unless you're basil addicts like us - then you might need more. If you're growing to dry or freeze your herbs, the obviously you'll need more plants and thus more space.

The Basics - Annual herbs are inexpensive and easy to start from seed. Woody, perennial herbs establish better if you purchase seedlings or take cuttings. Plant your herbs in a rich, well-draining soil and avoid heavy feedings with supplemental fertilizers. Remember, feed the soil and the soil will feed your plants. Mulch, mulch, mulch. However, the scent and flavor of herbs tends to concentrate when they are grown in slightly lean conditions. Start with good soil and you'll be good. Please don't use any kind of pesticides on your herbs. If you must, a mixture of Ivory soap and water will put the kibosh on most pests.

Most annual herbs taste better before they flower or bolt. Once they flower, the new leaves are smaller and bitter. Pinch off flower buds as soon as they appear to lengthen your season. Basil can be pinched back when they are around 4 inches tall to encourage them to branch out and become full.

You can dry your herbs for use later as well. Air drying is not only the easiest and least expensive way to preserve fresh herbs, but this slow process does not deplete the plants of their oils. Bay, dill, marjoram, oregano, rosemary, summer savory and thyme do well with air drying. Basil, chives, mint and tarragon do better in a dehydrator or freezing. Bundle 4 to 6 branches with a rubber band and place in a smaller sized paper bag that's been labeled with the name of the herb and has a few holes punched in it. Gather the ends of the bag, making sure the herbs are not too crowded. Hang the bag upside down in a warm, airy room. Check in in about two weeks to see how things are going. Keep checking weekly thereafter until your herbs are dry and ready to store. I like glass jars, but zip lock bags work as well. Store the leaves whole and crush them as needed to retain more flavor. Keep your stored herbs out of sunlight and try to use up what you've stored within the year.

Think about the flavors that you love and get out there and grow it!