Herbs

Used for flavor and medicine since ancient times.

Many herbs are perennial and can survive a light frost or even winter if they're protected. These include: chives, mint, thyme, tarragon, onions, and sage. Many more are either annuals or can be treated as annuals and grown from seed.

Herbs are aromatic plants used to flavor foods. They've been used for flavor and for medicine since ancient times. One or more parts of the plants can be used, including the seeds, fruit, buds, bark, leaves, stems, or roots. Many herbs are easy to grow because they are weeds or weed-like in nature.

Full sun a MUST…

For a small herb garden, choose a well drained area that receives full sun most of the day. Some species like little less sunlight. They include: catnip, dill, ginger, mint, tarragon, and thyme. Group these plants together in partial shade.

Prepare the soil as you would for a regular garden. Build high rows for good drainage. Fertilize lightly to moderately with a complete fertilizer such as 8-8-8. You may use one cup of 8-8-8 for each 30 to 40 square feet of plant bed.

Herbs that are started easily from vegetative parts include: chives, bulblettes, stem cuttings of thyme, runners of lemon balm, and cuttings of rosemary, sage, and winter savory. Mints are aggressive, and they can be propagated easily from runners or crowns. You may need to place mint in a barrier to keep it from spreading throughout the garden.

When you're planting seeds…

Cover seeds lightly with only 1¦16 or 1¦8 inch of soil. You may want to mulch plants which are developing because many are delicate. If you grow herbs in containers, use three parts of garden soil and one part of compost. Add sand if the garden soil is heavy. Because most herbs are grown for their oils, don't encourage too much growth. Excessive growth tends to dilute these oils and make the herbs weak in taste. Go easy on fertilizers, and don't over-water.

Pinching back the bushes will keep the herb plants stockier. The fresh, tender leaves that are at or near full maturity will have the most oils. These are the ones you should harvest.

A plant's productive period may be extended by pinching off the flower buds as they begin to develop; if vegetative parts are to be harvested. Wash plant parts in cold water and dry them quickly in a dark, airy room. Harvest seed crops when the seeds are mature. This is usually when the herb's color changes from green to brown or gray.

Store in airtight containers.

After plant parts have been cured and dried, store them in airtight containers and place them in a darkened cupboard. Never store herbs in paper containers, because the containers will absorb a lot of the oils which contain the herbal flavor.

Popular herbs that are easy to grow in Georgia are: shallots, chives, garlic, fennel, thyme, dill, sage, rue, basil, oregano, rosemary, tabasco pepper, parsley, and any of the mints including catnip, peppermint, and spearmint. Two native species can be found in the wild: sassafras and file.

For more information on herbs contact your local County Extension Office.