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| Herbs for the Beginning Gardner Beginning herb gardeners may have a problem deciding which herbs to plant because of the large number of herbs from which to select. A quick check of your supermarket shelf will give you some idea of the types of herbs used in cooking and also will serve as a planting guide. Many cookbooks also offer information on uses of various herbs as flavorings. Following is a good variety of flavors and uses of recommended herbs for beginners: Strong herbs -- winter savory, rosemary, sage Herbs strong enough for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme Herbs for blending -- chives, parsley, summer savory As your interest and needs increase, you can add to the variety of herbs in your garden. Keep in mind that herbs can be annuals, biennials, or perennials when selecting herbs to grow for the first time. Annuals (bloom one season and die) -- anise, basil, chervil, coriander, dill, summer savory Biennials (live two seasons, blooming second season only) -- caraway, parsley Perennials (overwinter; bloom each season once established) -- chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory. Outdoor Herb Culture Tips Most commonly used herbs will grow in the Northeast. If you have room, you can make herbs part of your vegetable garden. However, you may prefer to grow herbs in a separate area, particularly the perennials. Herb Garden Size First, decide on the size of your herb garden; this will depend on the amount of variety you want. Generally, a kitchen garden can be an area 20 by 4 feet. Individual 12- by 18-inch plots within the area should be adequate for separate herbs. You might like to grow some of the more colorful and frequently used herbs, such as parsley and purple basil, as border plants. Keep annual and perennial herbs separate. A diagram of the area and labels for the plants also will help. Site and Soil Conditions When selecting the site for your herb garden, consider drainage and soil fertility. Drainage is probably the most important single factor in successful herb growing. None of the herbs will grow in wet soils. If the garden area is poorly drained, you will have to modify the soil for any chance of success. To improve drainage at the garden site, remove the soil to a depth of 15 to 18 inches. Place a 3-inch layer of crushed stone or similar material on the bottom of the excavated site. Before returning the soil to the bed area, mix some compost or sphagnum peat and sand with it to lighten the texture. Then, refill the beds higher than the original level to allow for settling of the soil. The soil at the site does not have to be especially fertile, so little fertilizer should be used. Generally, highly fertile soil tends to produce excessive amounts of foliage with poor flavor. Plants, such as chervil, fennel, lovage, and summer savory, require moderate amounts of fertilizer. Adding several bushels of peat or compost per 100 square feet of garden area will help improve soil condition and retain needed moisture. Sowing Herb Seed Nearly all herbs can be grown from seed. Although rust infects mints, very few diseases or insects attack herbs. In hot, dry weather, red spider mites may be found on low-growing plants. Aphids may attack anise, caraway, dill, and fennel. A few herbs, such as mints, need to be contained or they will overtake a garden. Plant them in a no. 10 can or bucket; punch several holes just above the bottom rim to allow for drainage. A drain tile, clay pot, or cement block also can be used. Sink these into the ground; this should confine the plants for several years. Herbal Garden continued on the next page. |