Herb Gardens and Herbs Emily Mallender

What is an herb? Herbs: Leaves, stems, and flowers of aromatic plants Fresh: More aromatic; cleaner flavor Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils Green leaf, flower, or stem of a flowering plant used fresh or dried for flavor, scent, or medicinal properties Grown in moderate climates Generally more subtle in flavor

Necessities to Grow Herbs Grow them in the proper location There are a few options when it comes to what to keep your herbs in: pots, window boxes and grow bags Lots of plastic window boxes have a reservoir at the bottom for drainage.  Whichever you pick, the most important thing is drainage: if your herbs can’t drain properly, they will drown.

Caring for your Herb Garden Herbs are generally pretty hardy, in fact many produce oils and chemicals that naturally repel pests. Some herbs, like sage and rosemary, seem to like harsh conditions that other plants eschew. Occasionally, your plants may get attacked by insects, molds, mildews or other undesirables.  Some herbs, like rosemary and sage, may even prefer conditions that most garden vegetables couldn’t survive in. Growing herbs often requires less fertilizer than other food crops and they are much more drought tolerant Your outside herb garden may not need much fertilizer — although it never hurts to throw some organic nutrients in your plants’ direction — but herbs grown in containers will require a bit of extra care. Tip: Do not over-fertilize herbs. Too much of a good thing will produce bigger plants, but the essential oils that give them their flavor and aroma will be diluted.

Where to Plant Most herbs thrive in typical garden soil, as long as it has good drainage Some herbs such as Rosemary, Lavender and Bay, are woody plants native to the Mediterranean Good drainage is crucial because the roots of Mediterranean plants are likely to rot in moist soil If your garden is soil heavy, grow these herbs in raised beds or planters Generally most herbs thrive in full sun (six or more hours of direct sunlight per day) Choices of herbs that need less sun would be: Mint, Chives, Parsley, Cilantro and Starragon Like other plants, herbs can become stressed in windy or exposed sites Growing herbs in bed near the house of next to other buildings/walls provides a warm, sheltering microclimate and increases a gardener’s chances of success with tender perennials like rosemary From Container: a sunny, warm place and containers large enough for your plants to grow (Sunny decks, patios, and other such areas are great for container gardening) By growing herbs in containers you save yourself the difficulty of digging that starting a garden requires The main things you will need are large pots, good potting soil Plant fertilizer Something to water the plant with

Where to Get Plants Some herbs are easy to start from seed, but others take a long time to germinate From Seed: before sowing any herb, whether in seed-starting trays or directly in the garden, read the seed packet for important information Herbs easy to grow from a seed: Basil Borage Calendula Chervil Cilantro Dill Parsley Sage From Container: a sunny, warm place and containers large enough for your plants to grow (Sunny decks, patios, and other such areas are great for container gardening) By growing herbs in containers you save yourself the difficulty of digging that starting a garden requires The main things you will need are large pots, good potting soil Plant fertilizer Something to water the plant with

Growing herbs Indoors Location is the most important choice you’ll make in setting up an indoor herb garden. Herbs need at least 6 hours of bright sunlight, which may be tough to get during the winter months.  Water your plants enough to keep the soil moist without over-watering (roots will rot in a soggy container). Let the top of the soil, or growing medium, dry out completely between waterings and check moisture levels often.  Tip: Mint, parsley and lovage do best in fairly moist soil, whereas rosemary, thyme and sage prefer soil that is only slightly moist. Seeds of annual herbs (basil, coriander, dill and oregano) can be started indoors and grown year round. Place a collection of popular culinary herbs in a sunny kitchen window and they’ll be available when needed. Perennial herbs, like chives, parsley, sage, sweet marjoram and thyme, can be started from seed, but it is often easier to purchase young plants from a nursery. Because perennials grow for more than one season, it’s best to keep them outside in pots during the summer and bring them in before the first frost.

Growing herbs outdoors Location is just as important for outdoor-grown herbs as indoor-grown. Figure out how much space each herb will need (read the seed packet or planting instructions) and how many plants you want to grow. Then calculate how much room you’ll need for your garden. Also, choose a location that provides adequate amounts of sunshine. Many herbs require 6-8 hours of sun each day to produce the essential oils that give them their pleasant taste and scent. Soil will vary from area to area, but there are some specifics that all herbs need. Select a garden site with a well-drained loam soil, or improve the soil with the addition of aged animal manures, compost or peat moss. Quality soil should drain well, yet retain both moisture and nutrients. Water enough to keep the soil moist, but not soggy and avoid frequent light waterings which can draw roots to the soil surface. An occasional soaking is often better for plants. However, you do not want to wait so long between watering that herbs wilt or become stresse Tip: Group plants that have similar watering needs together and your herb garden will thrive.d.

Harvesting herbs Harvesting herbs is easy! Basically, you snip off what you want and that’s it. The trick, however, is knowing when to harvest, which is dependent on the type of herbs you are growing and what you are growing them for. If it’s the leaves you want (mint, basil, etc.) harvest them before the plant flowers.  Early morning is the best time of day to pick leaves – after the dew dries, but before the heat sets in. Avoid washing leaves as this strips them of their aromatic oils. Harvest flowering herbs (chamomile, borage, lavender) before the flowers are fully open. Herbs grown for seeds (caraway, coriander, fennel, dill) can be harvested when seed pods change color. If it is the roots you’re after (goldenseal, ginseng), dig them up at the end of summer or early autumn. Many herbs (basil, mint, chives, oregano, parsley) grow better with consistent pruning and harvesting. Perennials can be cut back to half their height without problems. Stop harvesting and pruning perennials (hyssop, comfrey, lavender, mint, sage, thyme) by September, but annuals (basil, borage, chervil, coriander, dill, savory) can be harvested until the first frost.

Perennial Herbs Characteristically hardy and bushy with an average growth of 10% each year. Perennial: lasts over 2 years Can survive in some colder temperatures and will return each spring As the years progress your plant will develop larger root systems and become more winter hardy

Examples of Perrenials Chives – have a taste reminiscent of an onion and are popularly used in cooking Cornflower – blooms brilliant blue blossoms and may be used for culinary purposes Echinacea – herbaceous plant which produces beautiful cone shaped blossoms Fennel – commonly used in Indian cuisine; has a distinct nasally taste Gingko – well known for its ability to treat depression Lavender – is extremely fragrant and an excellent addiction to a potpourri (collection of fragrant dried flowers) Lemon Balm – known for its medicinal and culinary purposes Lemon grass – aromatic herb with a light lemony fragrance Marjoram – herb that is used most often in Italian sauces Mint – harvested for taste and fragrance; also used for culinary purposes Oregano – commonly used in Spanish cuisine; distinct bright taste Rosemary – used to spice up poultry Sage – known for medicinal and culinary purposes Tarragon – adds a delicious pop flavor when added to any dish Thyme – popularly used on poultry and goes well on a thanksgiving turkey

Annual Herbs Characteristically weaker and rely mainly on stem and leaf growth Planted from seed indoors, early spring and then transplanted outdoors when the risk of frost has past Arugula – often used in salads because of its lettuce like properties Basil – commonly used in Italian cuisine and can be tasted in pizza sauces Borage – used for natural healing and is also observed in culinary dishes Cayenne – characterized by its ability to provide a spicy kick when used in cooking Chamomile – a soothing herb that appears in numerous teas Cilantro – has a distinct taste that brightens up any salad or sauce Coriander – the seed of the cilantro plant and is also considered a herb Dill – pairs well with salmon and has been used for culinary purposes for centuries Garlic – common herbs known for its medicinal and culinary use Parsley – has a beautiful fresh taste and is commonly observes as a garnish

Biennial Herbs Herbs should be plants in late spring Form leaves the first year and flowers and seeds die at the end of the growing season Parsley is a common biennial

Sacred herbs Herbs are used in many religions Myrrh (Commiphora myrrha) and frankincense (Boswellia species) in Hellenistic religion the nine herbs charm in Anglo-Saxon paganism,  Neem (Azadirachta indica) leaves, bael (Aegele marmelos) leaves, holy basil or tulsi (Ocimum tenuiflorum), turmeric or "haldi" (Curcuma longa), and cannabis in Hinduism White sage in Wicca Rastafari also consider cannabis to be a holy plant Plants may be used to induce spiritual experiences for rites of passage, such as vision quests in some Native American cultures. The Cherokee Native Americans use both white sage and cedar for spiritual cleansing and smudging.

Cooking with Herbs Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Place herbs in oil and allow flavor to infuse into the oil and cook with it Make marinades and sauces for meat, poultry or fish Rosemary with lamb Make herb butter, cheese, or stuffing

Aromatic Herbs Used in perfumes, candles, and toiletries Includes: Lavender Lemon verbena Mint Rosemary Can also be used to scent linens or clothing by creating a mixture referred to as potpourri

Medicinal Uses of Herbs Some plants contain phytochemicals that have effects on the body. There may be some effects when consumed in the small levels that typify culinary "spicing", and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-wort (Hypericum perforatum) or of kava Piper methysticum) can be used for medical purposes to relieve depression and stress.  However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, and should be used with caution. Phytochemicals are chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens Used for over 5000 years in China and the Far East Egyptians believed that some herbs would ward off evil spirits Some herbs have the power to cure quite a large amount of illnesses Garlic has been linked with lowering cholesterol

Thyme Thyme is a low growing (6-12 inches tall) to almost prostrate, wiry stemmed perennial.  Stems are stiff and woody and leaves are small, oval and gray-green in color.  Flowers can be white to lilac and are in small clusters.  Thyme is highly aromatic with a hint of clove and mint fragrance.  There are numerous culinary and ornamental varieties of thyme. Thyme prefers a full sun location in soil that is well amended with organic matter and well drained.  Poorly drained soil especially over the winter will shorten its useful life Stems of thyme can be cut through the season but is best cut just before the plant starts to flower.  Hang the cut stems in small bunches in a dark, warm, well-ventilated area to dry.  Once dry, the leaves can be stripped from the stems and stored in sealed containers.

Lemon grass Lemon grass is a grass like plant with long slender foliage growing to about 2-3 feet tall.  Leaves are grayish-green in color.  Stems and leaves impart a strong lemon flavor when used in cooking.  Because lemon grass is not winter hardy in colder climates, it is best grown as a container plant. Leaves and the stems can be harvested for use.  Leaves are cut and used as needed either fresh or dried for later use while the tender white portion of the stem is most desirable.  

Peppermint Lavender is a bushy perennial growing from one to three feet tall.  The needle-like foliage is blue-green to gray and has a balsam-like scent.  The spike flowers are either lavender or white depending on the variety. Harvesting Cut stems of lavender just as the flowers start to open.  It is at this stage that the spikes will have the strongest scent.  Hang in small bunches in a cool, dry, dark well- ventilated area to dry.

Lavender Lavender is used in cooking and for medicinal purposes Eases tension Used in food commonly desert Make a dried lavender wreath Soap Bath salts Essential oil