Home growing of herbs is gaining in popularity as more and more
herbs are being enjoyed dried in fragrant sachets and potpourris.
Herbs are very easy plants to grow and can even be
grown indoors. They require little care and space, have few insect and
disease problems and require only moderate fertility levels. Thus,
growing herbs has become continuing and satisfying hobby for many home
gardeners.
 When
beginning an herb garden, it is important to choose a proper site. An
optimal site is one where the herb garden receives at least 4 to 6 hours
of sunlight a day. Herbs will grow well under a wide range of soil
conditions, with the exception of extremely wet, poorly drained soil.
Popular herbs such as sage, rosemary and thyme require a well-drained
but moderately moist soil. Poorly drained soil can be improved by
modifying or amending the soil or by use of raised beds. Although they
have little fertility requirements, herbs do better in soils of low to
medium fertility.
The garden site should be prepared in the same manner as
a vegetable garden: spaded to a depth of 150mm to 300mm, levelled and
raked to remove any large clods and debris. The size of the garden
depends largely upon the quantity of herbs desired; a good size for an
average kitchen herb garden is 1.2m by 6m.
More common herbs, such as dill, basil and parsley are
usually available from local seed dealers, and those that are less
common may be purchased from companies specializing in herbs. Annuals
usually grown from seed tend to grow, flower and produce seed during one
season and then die. Biennial herbs grow for two seasons, flowering the
second year only, and perennial herbs overwinter and flower each season.
Summer care includes weed control and provision for
adequate moisture. Mulch is an attractive and effective means of
controlling weeds and maintaining constant soil moisture and temperature
for the root systems. Mulches include bark chips or shredded bark,
compost, ground corn cobs, pecan hulls or dried grass clippings and
should be applied at least 75mm deep around the plants.
Some recommended varieties for use in planting include:
Balm, Lemon (Melissa Officinalis)
 Uses:
Herb and iced teas, leaves gloss and scent on wood furniture.
Description: Heart shaped, light, bright green leaves, yellow
or white flowers, strong lemon scent. Culture:
Started from cuttings or seed in spring or early fall, harvest just
before flowering stage, leave 50mm to 75mm of stem above ground.
Basil, Sweet (Ocimum basilicum)
 Uses:
Small culinary uses for both leaves and seeds.
Description: Blue green, feathery foliage, grows 2 to 4 ft.
tall, tiny yellow blossoms. Culture: Started
from seed. Sow in a well-drained, sunny place, thin the seedlings to
200mm to 250mm spacing.
Lavender (Lavandula vera)
 Uses:
Lovely subtle fragrance, used in sachets and perfumes.
Description: Somewhat woody perennial, grows
from 450mm to 900mm. tall, bluish lavender flowers.
Culture: Propagate by means of cuttings or
layered divisions of three year old plants, dry, well drained sunny
location in alkaline soil, harvest as bloom opens.
Mint: Peppermint (Mentha piperita) Spearmint (Mentha spicata)
 Uses:
Many culinary uses and used as ingredients in potpourris and
sachets. Description: Upright growing, reach
600mm. in height. Peppermint has dark green leaves, reddish stem and
lavender flowers. Spearmint is lighter green with pink flowers. Both
emit a warm, spicy scent. Culture: Easily
propagated by division of clumps, space at 600mm intervals, harvest
entire plant by cutting the shoots to i inch above ground just before
flowering.
Oregano (Origanum vulgare)
 Uses:
Major ingredient in Italian and Mexican main courses.
Description: Sprawling stems, may reach 600mm in height, 50mm
to 100mm clusters of small, purple-pink flowers. Culture:
Grows well in poor soil and can be propagated by seed or division,
flavour is best just after the flower buds form.
Parsley (Petroselinum crispum)
 Uses:
Culinary and as garnish. Description: Two
types - Curled and Italian. Curled has tightly curled foliage while
Italian has broad, flat leaves and stronger flavor.
Culture: Plant seeds in early spring in medium-rich soil, can be
harvested as soon as the plants are 150mm tall. Leaves may be stored
fresh in a jar in the refrigerator or dried for later use.
Rosemary (Rosemarinus officinalis)
 Uses:
A cooking herb, used dried or fresh.
Description: Evergreen shrub that reaches a
height of 600mm to 1200mm. Needle-like, leathery, dark green leaves
with a grey under surface. Flowers are pale lavender blue and the
whole plant has a "balsamic smell".
Culture: Propagation by means of cuttings 100mm
to 150mm long, well drained soil containing lime. Soil must be kept
moist.
Sage (Salvia officinalis)
 Uses:
Culinary-aromatic and slightly bitter
Description: Shrubby with oblong, woolly, wrinkled grey green
leaves; grow to a height of 600mm and sprawl unless kept trimmed.
Lilac blue flowers. Culture: Can be started from
seeds, cuttings or from crown divisions and planted in sunny location
when they are 75mm to 100mm tall. Harvest before plants bloom or cut
the stems 150mm to 200mm long and hang to dry.
Tarragon, French (Artemisia dracunculus)
 Uses:
One of truly "fine" herbs, adds special flavour to food.
Description: Grows 600mm to 900mm tall, with dark green,
narrow, elongated leaves. Culture: Plants best
started from clump divisions in early spring and grown in sunny,
fertile, well-drained site.
Thyme (Thymus vulgaris)
 Uses:
Culinary, oil used in medicines and perfumes.
Description: Low-growing, wiry stemmed, grows 100mm to 200mm tall.
Stems stiff and woody while leaves are small, oval and grey green and
flowers are purple clusters. Culture: Light,
well-drained soil, started from seed, cuttings or division. New plants
should be started every 3 or 4 years, sometimes two or more crops can
be harvested in the same season.
Some other herbs worth consideration when planting are: Borage,
Caraway, Chamomile, Chervil, Coriander, Fennel, French Sorrel, Salad
Burnet, Summer Savoury, and Sweet Marjoram. |
