Homemade Herb Garden

Planting and Maintenance

• Most herbs require at least six hours of sunlight each day. Those that can tolerate some shade include dill, cilantro, chives and mint. If using fresh herbs regularly for cooking, plant in a convenient spot to allow for easy access when harvesting. Plant in well-drained soil, or use raised beds or pots if the soil conditions are less than favorable. Overfertilizing may lead to vigorous growth, which may in turn lessen the flavor of the herb. Herbs also can be planted in the vegetable or flower garden, but keep them away from tall plants that may shade the herb plants and stunt their growth. Water as needed, increasing frequency if grown in raised beds or pots.

Perennial and Annual Herbs

• Herbs are either perennial or annual. Perennials herbs grow year after year, and annuals will die off after the frost, requiring the addition of new plants to the garden each spring. Perennial herbs include chives, catnip, lavender, oregano and sage. Annuals include basil, dill, cumin, fennel and cilantro. Parsley is considered a biennial, lasting for two years until a new plant is needed.

Harvesting

• Cut back a shoot to just above a leaf to harvest herbs. Regular clipping will promote new growth on the remaining plant. Herbs are best cut in the morning when the essential oils are most concentrated, providing the best flavor.

Growing Herbs Indoors

• Growing herbs indoors allows for year-round fresh flavor. Herbs in pots will required well-drained soil and when grown indoors, still need six hours of sunlight. Place pots in a south-facing window and if necessary, provide additional lighting to encourage continued growth. Indoor-grown herbs require more fertilization than when grown outside. Use a water-soluble fertilizer to keep plants healthy and harvest the leaves as needed.

Preserving

• Fresh herbs can be dried or frozen for later use. When freezing, blanch in boiling water for 50 seconds, cool in ice water, package and freeze. Freeze dill, parsley, chives and basil directly, without blanching. Herbs also can be dried in the microwave. Place herbs between paper towels and microwave on medium for two to three minutes. The leaves should crumble when ready, and may require additional 30-minute intervals after the initial drying time to become completely dry. Once dried, store in an airtight container and use as needed.