1. Herb Gardens and Herbs
Emily Mallender

2. 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

3. 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.

4. 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.

5. 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

6. 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

7. 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.

8. 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.

9. 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.

10. 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

11. 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

12. 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

13. 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

14. 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.

15. 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

16. 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

17. 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

18. 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.

19. 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.  

20. 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.

21. 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