Herb Garden Plants

Location and Soil Preparation

• By grouping perennials and annuals separately, you can avoid disturbing perennials when replanting annuals. Group herbs separately from vegetables as few pesticides are suitable for herbs. Apart from angelica, mint and parsley, most herbs grow best with at least six hours of sun daily. Fragrance oils and hence herb flavors are maximized with full sun.

  Soil should have a pH between 6 and 7 and be well-drained. Apply fertilizer based on a soil test, but bear in mind that highly fertile soils result in leaves that lack flavor. Organic mulch can help regulate soil temperature and retain moisture. While many herbs tolerate drought, moisture is required for growth. Allow the soil to dry slightly between waterings. Parsley, mint and chervil, require more moisture than other herbs.

Propagation

• Most annual and biennial herbs can be grown directly from seed in their end location, whereas perennials do best when started in beds or boxes and transplanted to their final growing place. While most herbs grow well from seed, sage and rosemary are best propagated by cuttings of stems from new growth. Thyme and marjoram can be propagated by layering, where the lower parts of side branches are covered with soil so they form roots. Mature chive, tarragon and rosemary can be propagated by dividing the plant clump into separate parts. Mint produces runners that are attached to the parent plant, but have their own roots. These can be severed from the parent to form new plants.

Indoor Herb Gardening

• Bush basil, winter savory, sage, chives, parsley, oregano and thyme are excellent herbs for indoor containers. South- or west-facing windows are best and in winter, sunlight may need to be supplemented with grow lamps. Use an inch of gravel at the bottom of your containers for drainage. Avoid drenching herbs, but remember that plants in clay pots require more moisture. Perennial herbs will grow best if placed outdoors in the summer in full sun. Bring the plants indoors before a frost except with chives, mint and tarragon as for these plants a light frost will ensure that new growth is firm.

Drying Herbs

• When harvesting herbs to dry, gather them just after dew has evaporated, rinse in cool water, gently shake to dry and discard bruised leaves. Harvest just when the plants begin to flower and dry rapidly. Tender-leaf or succulent herbs, such as basil, tarragon and mint, should be dried quickly, away from light. Sage, rosemary and thyme can dry partially under the sun. Leaves are ready to be stored when they crumble easily. Harvest seed crops when they have changed color from green to brown. Dry thoroughly in a darkened room for several days, then leave for two days in the sun before storing. Painted glass, metal and cardboard all make suitable containers provided they are airtight and do not let in light.