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WELCOME TO THE EXCITING WORLD OF HERBS
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written by Thomas De Baggio copyright 1987
Herbs...these easy to grow plants have been cultivated for centuries by gardeners who have found in them medical necessities, culinary enjoyment , unique landscape subjects and fragrant houseplants. You will want to pay careful attention to the soil in which your herb plants will grow. A soil test is a good idea so that pH and fertility can be determined and corrected if necessary. Deep spading to depth of 18 inches is advised so that compacted soil is loosened. Enrich the soil with plenty of compost or well-rotted manure. Rotted leaves or sphagnum peat moss are good alternatives. As much as six inches of this material should be worked into the top 12 inches of the planting area in localities where soil is very sandy or mostly heavy clay. Proper transplanting of herb plants is essential to achieve optimum growth and abundant future harvests. Here are some tips: * Don't yank the transplant from it's pot by the stem. Loosen the rootball by squeezing the plastic pots. Then turn the pot upside-down and rap the edge on your open hand. It should gently tumble into your hand. * Spread the roots so they do not continue to circle the rootball a they did in the pot. This can usually be accomplished by pushing your thumbs into the rootball's center and then gently pulling outwards. Root-bound plants may have to have rootballs cut. If necessary use a knife and slit the rootball lengthwise in three places. * Place transplants in planting holes and water well with a solution of liquid fertilizer at half the recommended strength. Backfill and firm the soil. Whether you harvest your culinary herbs a few stems at a time for immediate use or many stems for drying or freezing, there are a few important principles to keep in mind that will improve the quality and vigor of your plants. Here are three general rules: * Always cut stems. This will promote branching, vigorous new growth and strong roots and will increase the plant's future productivity. * Cut often. This procedure improves air circulation and it helps to create neat, more compact plants that are less moody. * No major cutting of winter hardy perennial plants should be performed 40 days prior to the first expected frost in your area. This will give soft, new growth a chance to mature and prepare for winter. Beets: basil, savory, thyme, bay, caraway, dill, sage, tarragon. Broccoli: basil, rosemary, lovage. Cabbage: marjoram, mint, savory, caraway, dill, fennel, oregano, lovage, borage. Carrots: lovage, applemint, basil, marjoram, mint, orange-mint, oregano, thyme tarragon, anise, bay, caraway. Cauliflower: marjoram, savory, rosemary, lovage, dill. Eggplant: basil, lovage, marjoram, mint, oregano, sage, thyme, chervil, chives, fennel, garlic. Peas: applemint, basil, orange-mint, rosemary, sage, savory, spearmint, tarragon, thyme, parsley, lovage, fennel, dill. Potatoes: basil, marjoram, mint, rosemary, savory, spearmint, thyme, bay caraway, fennel, garlic, parsley. Spinach: lovage, sorrel, basil, mint, rosemary, tarragon, thyme, sage, marjoram, chervil, borage. Tomatoes: basil, marjoram, oregano, sage, thyme, fennel, dill, chervil. Beef: basil, lemon thyme, marjoram, mint, rosemary, savory, thyme, anise, forage, dill, fennel, garlic, lovage, parsley, tarragon. Chicken: lemon balm, basil, lemon thyme, rosemary, spearmint, thyme, tarragon, savory, sage, oregano, lovage, marjoram, garlic, fennel, coriander, chives, chervil. Eggs: lemon balm, basil, marjoram, sage, savory, thyme, tarragon, fennel, dill, bay, parsley, chervil, chives. Fish: lemon balm, lemon verbena, basil, clary, hyssop, lemon thyme, mint, oregano, rosemary, sage, savory, thyme, bay, caraway, chervil, chives, dill, fennel, garlic, tarragon. Goose: clary, marjoram, sage, thyme, rosemary, tarragon, parsley, chervil, garlic. Lamb: lemon balm, basil, lavender, marjoram, mint, rosemary, sage, savory, thyme, chives, dill, fennel, garlic. Pork: lemon balm, basil, clary, marjoram, pennyroyal, rosemary, sage, savory, thyme, chives, fennel, anise. Rabbit: basil, lemon thyme, rosemary, sage, thyme. Turkey: basil, lavender, lemon thyme, sage, thyme, tarragon, savory oregano, lovage, garlic, fennel bay, chervil, chives. GUIDE TO USING AND GROWING HERBS: common name botanical name hardy to min. sun soil pH height spacing |
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