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Growing herbs is a fun part of gardening because they're easy to
grow, you can plant them practically anywhere (from a formal herb
garden, to a vegetable garden, in a mixed border, or in a window
box, strawberry pot, or half whiskey barrel on a deck or balcony),
and their fresh taste in cooking is incomparable. In recent years,
they have also gained great respect for their medicinal properties.
Choosing which herbs to grow in your garden will depend upon the
favourites you like to cook with, how big they grow (Lovage is a
giant at 2 m or (7')), and whether they're annual (you need to replace
them every year), biennial (they're around for 2 years), or perennial
(they come back like clockwork every year from a strong root system).
Some herbs like Lavender, Thyme, Sage, Borage, and Marjoram have
the added feature of attracting Butterflies and Honey Bees.
Annual Herbs:
The favourites are Dill, Sweet Marjoram, Coriander, Rosemary, Summer
Savory, and Chervil. Basil comes in several varieties. Sweet and
Lettuce-Leaf are by far the most popular for cooking. Bush Basil
is a small, compact form with tiny leaves while Cinnamon and Lemon
both have a distinct fragrance and flavour. All Basil is sensitive
to cool temperatures, not just frost, and cold winds so plant out
the first week of June to avoid injury.
Biennial Herbs:
Caraway and Parsley have a life cycle of 2 years, producing flowers
and seeds in the second year and then dying.
Perennial Herbs:
This long-lived group includes Oregano, Sage, Chives, Lavender,
Catnip, Lemon Balm, Winter Savory, French Tarragon, and Thyme. Mints
are notoriously invasive and need serious containment. Growing them
in a large pot that can be left out year-round is the safest solution.
Ornamental Herbs:
These herbs have particularly attractive foliage or flowers and
can be used in mixed or perennial borders. Bronze Fennel grows 90
cm - 180 cm (3' - 6') tall and has outstanding feathery leaves that
start out dark purple and turn to metallic bronze. Golden, Purple,
and Tricolour Sage have beautiful variegated foliage and a compact
form. On an even smaller scale, Lemon and Silver Thyme have tiny
gold and green and white and green leaves respectively. Creeping
and Woolly Thyme are very low and grow well between flagstones.
They flower exquisitely and, when walked on, release a fresh scent.
Purple Ruffles Basil has dark purple leaves with a crinkly texture.
It makes a bold edging plant.
For flowers, try Pineapple Sage with its intense scarlet blooms
that appear in the fall or Garlic Chives which have perfect round,
white flowers on long thin stems in late summer. Lavender has terrific,
mauve, purple, or deep blue fragrant blossoms that last over a long
period. It can be planted individually, as a mass, or as a low hedge.
How To Grow Herbs:
Herbs prefer sun and well-drained soil. You can start them from
seed in late March inside your home in propagation trays or sow
the seed directly into the ground in May. You can also buy started
plants at any Sheridan Nurseries Garden Centre. For convenience,
you may want to plant herbs as close to the kitchen door as possible
so they are readily available for picking.
Once planted, don't be concerned with a lot of fertilizing. One
or two applications of Parkwood™ All-Purpose 20-20-20 diluted
in water are sufficient for the growing season. Herbs that are overfertilized
grow too quickly and their flavour isn't as strong. If insects become
a problem, spray with Insecticidal Soap. It's non-toxic and becomes
totally inert. Mist foliage with water a couple of days after application.
Since herbs are fairly heat and drought-tolerant, don't overwater
them. Let them dry out completely between watering. You'll know
if you've given them too much if you have spindly, leggy growth
and yellow leaves.
Harvesting Herbs:
For the best concentration of taste, pick leaves just as the herb
begins to bloom. This is when the oil content in the leaves is greatest.
Harvest in the morning after the dew has evaporated and before the
heat of the sun dissipates fragrance. Herbs can be dried by tying
stems together in bunches and hanging them upside down in a dry,
warm spot out of direct sunlight where air circulates freely. Dry
them for a few weeks until the leaves are brittle. Pick off the
leaves, put in airtight bags or jars, and store them in a dark,
dry place. Don't crumble the leaves until you're ready to cook with
them. Remember, dried herbs have more concentrated flavour than
fresh.
Herbs that are better frozen than dried include Basil, Lemon Balm,
Parsley, Tarragon, Chives, and Lemon Verbena. Pick them the same
way for drying, rinse them quickly in cold water, and shake dry.
Chop the leaves coarsely, place them in Ziplock bags, and store
in the freezer. They last 4-6 months before they dry out and lose
their essence. Herbs can also be used to flavour oil as well as
vinegar which make wonderful and original gifts.
Indoor Herbs:
For those who really love cooking with fresh herbs all year, you
can grow Bush Basil, Chives, Oregano, Marjoram, Parsley, Sage, Thyme,
and Rosemary indoors. Choose the sunniest window to grow them in
or augment existing light with an incandescent "grow"
bulb in any fixture. Herbs can also be grown under fluorescent lights.
Inside your home, herbs don't like to be too hot and they prefer
a cooler temperature at night. Mist them a couple of times a week
and watch for Spider Mite webs that can easily be treated with Insecticidal
Soap.
Also refer to
Gardening Tip #25 - COMPANION
PLANTING
Gardening Tip #26 - STARTING
PLANTS FROM SEED
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