Fast-Growing Herbs

Dill

• Dill (Anethum graveolens) is a delicate annual herb from the carrot family. The herb is fast-growing and is a native of Asia Minor and the Mediterranean region. Dill plants are tall and spindly and are commonly used in pickles. The foliage and the seeds are also used in soups, breads, salads and seafood dishes. Dill is best propagated by planting the seeds directly in the ground after the last frost. Plant in well-drained, lightly acidic soil that has been amended with organic matter. Dill grows best in areas receiving 6 to 8 hours of full sun every day. Dill plants need protection from high winds, which can blow the plants over if they are not staked.

Mint

• Mint (Mentha), among the most popular herbs, is not only fast-growing but can become invasive under optimal growing conditions. This hardy perennial has highly aromatic leaves and square stems. Mint plants reach a mature height of about 3 feet. The plants spread from underground runners and need lots of water. Plant mint in soil well amended with compost. Mint is easy to propagate from runners or seeds. Mint can be used fresh or dried. To dry the herb, cut just stems above the first set of leaves as soon as the flowers start to appear. Hang upside down in a well-ventilated, dark room for a couple of weeks.

Oregano

• Oregano (Origanum) is a perennial herb that grows to a mature height of 1 to 3 feet. The herb is a native of the Mediterranean and is an easy-to-grow, fast-growing herb. Oregano is a staple herb in Mexican and Italian cuisines and is used in soups, salads, and meat dishes. There are many different varieties of oregano, all of which have unique scents and flavors. The plants are most aromatic after they flower, because this increases the concentration of aroma oils in the leaves. Oregano is not partial to growing conditions but prefers sandy soil and full sun. Many oregano varieties can survive moderate freezes, but in severe winters it is best to mulch plants with compost, leaves or straw for the season.