A few tips for growing your own herbs

Is having your own herb garden something you dream of? If so, you could easily do so with the proper information. Here are some useful tips to help you on the road to growing your very own herbs.

Decide which herbs are right for you.

This can be a hard task especially when you want to grow everything! Start with a list of herbs which are most widely used: sage, rosemary and thyme. In addition, you can include dill, mint, chives, and cilantro (which will ultimately produce coriander seeds). However, make sure to choose those according to your individual tastes and needs as well. If you love Italian dishes, then some logical choices would be parsley, basil, oregano and even fennel. Simply adding fresh basil to a bowl of fresh diced tomatoes doused lightly in extra virgin olive oil is an example of the many rewards you will soon reap from your gardening efforts.

It is important to note that coriander, dill and basil (which are annuals) die after one season. Parsley lives for two seasons (called biennials); and chives, fennel, thyme, mint, marjoram and tarragon are perennials; which means they bloom every year.

Plan the right size and layout.

It is important to ensure you keep annuals and perennials separate from each other. Since annuals are replanted each year you do not want to accidently invade the space or integrity of your perennials during the planting process. Draw a diagram to help determine which herbs are to be planted and where. A suggestion is to cordon off different sections with stakes and string, allowing you to post signs as well to identify what you have planted where. Also consider the size of the herb plant once it reaches maturity so you can plan for appropriate spacing.

Provide adequate water drainage.

When you choose the site for your garden, make sure you consider drainage and soil fertility. If the ground does not have proper drainage, your garden will not produce good results. 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 on the bottom of the site. Before putting the soil back in its place, mix some compost or peat and sand with it to lighten the texture. Then, refill the site higher than the original level to allow for some settling of the soil. This type of soil typically does not require additional fertilizer, unless you are planning fennel, which requires moderate amounts of fertilizer. For this reason you may want to plant it in a separate area.

Plant your seeds properly.

Insects and diseases can still attack herbs. For example, dill and fennel may be prone to attract red spider mites, especially in hot and dry weather. In addition, if you are planting mint, note it should be contained, or you will soon find it taking over your entire garden space. A good rule of thumb is to plant them in a can or bucket; and punch several holes just above the bottom rim to allow for drainage. A clay pot can also be used. Sink these into the ground. This method should keep the plants confined for several years.

Considerations when growing herbs indoors.

Herbs can also be grown in containers, window boxes, or hanging baskets. These methods will require more care, especially when it comes to watering. If possible, sow seeds in shallow boxes in late winter, then transplant the seedlings outdoors in the spring. A light, well-drained soil is best for starting the seedlings indoors, but be careful not to cover the seeds with too much soil. Consider this rule of thumb: the finer the seed the shallower it should be sown. Sow coriander, dill, and fennel directly in the garden, as they do not transplant well.

Understand biennials.

For biennials, sow the seeds in late spring directly into the ground. Work the soil surface to achieve a fine texture; then wet slightly. Sow the seeds in very shallow rows with soil over them, making sure not to sow too deeply. Fine seeds, such as marjoram or thyme, will spread more evenly if mixed with sand. Try to cover the fine seed bed with wet burlap or paper to keep the soil moist during germination. Water the seeds with a fine spray to prevent the washing away of the soil.

Remember to thin your seedlings if needed.

Some herbs, such as chives and mint spread rapidly enough, and should be thinned to avoid overcrowding. Never pull up herbs by the roots as this can damage nearby roots of other healthy plants. Begin picking the fresh leaves as soon as the plant has enough foliage to ensure growth. Pick the leaves or seeds after the morning dew has disappeared, but before the sun becomes too hot. As heat reaches the plant, the natural oils will begin to decrease and will cause the plant to retain less flavour.

Whether for the pure joy of gardening or for the desire to use fresh aromatic herbs in your recipes, albeit Thai, French or Italian dishes, putting into practice these tips will help get your gardening journey off to a great start!

This article was contributed by guest writer, Elizabeth Krause. She and her husband enjoy cooking with fresh herbs as often as they can. She publishes her own cooking website where she showcases many of her own Italian recipes. Elizabeth enjoys preparing guests special coffee drinks using Italian espresso makers and serving them fresh pasta in rimmed pasta bowls with fresh sauce for a good homemade meal. Once afraid of cooking and gardening, she has come to appreciate the ongoing joy of growing and preparing their own food.