Herb Garden
From Triangle Wiki
Contents |
Containers
Clay looks lovely but plastic isn't as heavy to lift and move. Plastic also doesn't dry out as fast, making watering easier. Plant long-lived herbs in their own individual pots. To get the effect of a mass planting, group the pots together in a large urn or window box. Annual herbs can be crammed together in a single container for a pretty summer display.
Soil
Most herbs like a loose, well-drained soil. Add vermiculite, perlite, coarse sand or even small aquarium gravel to loosen up dense potting soils. For a healthy start, mix in one part packaged composted cattle or sheep manure for every two parts soil.
Water
Herbs tend to like things on the dry side. Poke your finger in the pot and water when soil is dry about one knuckle deep. Caution: containers exposed to wind and sun dry out amazingly fast. Add an all-purpose granulated fertilizer to water every month or so. Organic gardeners can use manure tea. (For less mess, try the clever new manure tea bags.)
Light
No getting around it -- herbs are mostly sun lovers, requiring 5 or 6 hours of bright light daily to survive, more to thrive. In winter's short days, you'll need fluorescent lights to make them truly happy (position 30 cm or so above the growing tips). If you're short on sun, do your homework to find shade- tolerant types.
Harvesting and pruning
Clip herbs as needed once they've reached a decent size. Snip just above a leaf junction to promote new growth. Trim weak, lanky stems the same way to keep plants shapely.
Pests
Herbs are generally pest-free. If leaves curl or splotch, swish the entire plant in a basin of water (heavily mist large plants). Use insecticidal soap on desperate cases, but wash leaves well before using.
Winter care
Potted herbs must be brought indoors for the winter. Skip the worn-out annual plants and start new ones from seed or cuttings. Coax long- lived herbs along with good light, cool room temperatures and regular misting. Let them rest until the days lengthen, then get them ready for spring with a good trim and renewed feeding.
Herbs
Basil
Basil is an attractive annual, about 18 inches tall with light-green, fairly broad leaves. The flowers are small, white, and appear in spikes. There are several species of cultivated basil, one having purple leaves.
Basil grows easily from seed planted after all danger of frost has passed. Pinch stems to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.
Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open.
Parsley
Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell. Start with plants, not seed. Needs bright light. Usually lasts only one season.
New leaves grow from the centre, so clip outer stalks first. Cut parsley when the leaves are of suitable size. Leaves can be used fresh or dried.
Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.
Rosemary
Rosemary is a hardy evergreen shrub in areas where winter temperatures stay above 5oF (-15oC). In the Northeast, however, this perennial should be taken indoors and kept as a pot plant during winter. The narrow leaves have a leather-like feel and a spicy, resinous fragrance. Start with plants, not seed. Needs bright light, not hot sun. Will live many years with good care.
Rosemary grows best in well-drained, sunny locations in lime-rich soil. It can be propagated by cuttings or grown from seed. Pinch the tips to direct growth.
Use fresh leaves as needed.
Rosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine.
