Herbs, and access to where they grew, once raised riches for
spice-hungry nations. They
may not be kingdom builders now, but they’re hugely popular.
People are rediscovering the many ways herbs can enhance
their lives, from their foods
to their landscapes.
The variety of herbs home gardeners have today would
once have been unimaginable. But if you’re a beginner, start by
learning to grow about a dozen. The culinary herbs will be the
most rewarding.
Besides furnishing flavors for the kitchen, culinary herbs can
add beauty and fragrance in the home or garden. Arrange
them in flower beds,
borders and rock gardens.
Most herbs require full sun, although some will grow well in
light shade
in the South.
You may use many attractive designs for an herb planting
area. Parsley, chive and both
purple and dwarf basil make attractive borders.
Separate the perennial and annual herbs because the annual
bed will have to be redone
each year. Renew perennials after two to three years. Draw up a
>garden
plan first and label plants when you set them out.
If you grow herbs in the vegetable garden, you need only a
small section to produce
enough for your family.
Most of the better-known herbs are easily grown in Georgia. A
warm site with full
sunlight and good drainage is best. Most Georgia soils will
produce excellent herbs if
they till easily and drain well.
Medium-fertile soils will produce leaves with peak aroma and
flavor, the traits you
treasure in culinary herbs. Too much nitrogen or manure will add
lush growth and subtract
aroma.
Any good way to fertilize and/or add organic matter to grow
vegetables will be fine to
grow herbs. The soil pH should be around 6.5. Two pounds
of 5-10-10 per 100 square feet before planting should be
ample.
Have the soil tested before you plant an herb garden. Your
county agent can give you
exact recommendations.
Grow any annual herb and some perennials from seed. Sow seed
in flats
indoors in late winter or early spring, so seedlings can be
ready to transplant when spring weather permits.
Always plant anise, chervil, coriander, dill and fennel where
you want them to grow.
They’re hard to transplant.
Sow caraway, parsley and lovage in late spring where they are
to grow. First work the
soil to a fine consistency and wet it down. Plant the seed in
shallow drills and cover
lightly with soil.
Press the seed row down with the back of a rake. Water
carefully with a fine spray to
keep seeds constantly moist. Once they’ve germinated, slowly
reduce watering until plants
are well-established.
Mix small-seeded herbs such as sweet marjoram, balm,
summer and winter savory,
thymes, and catnip with fine vermiculite or sand to distribute
them better.
Sow larger seeds directly. Space them more thinly and cover
them with about a
quarter-inch of soil.
Grow mints, pennyroyal, tarragon and chives from divisions or
cuttings. Rosemary, lemon
balm and lavender seeds germinate slowly and may do better in a
greenhouse.
Grow winter and summer savories, sages, thymes and mints from
seed or by layering. Peg
down branches, still attached to the main plant, at a joint and
cover them with an inch or
so of soil. After roots are well-formed at the joints a few
weeks later, cut off the
branches and transplant each newly rooted part.
Mints spread fast and often need restraining. Use a sheet of
tin around the edge to
keep them confined.
After herbs are established, keep weeds under control. An
organic mulch helps keep down
weeds and conserve moisture. Water only in severe drought, since
most herbs can withstand
dry weather.
