Herbs reach the pinnacle of their glory during summer. Take a little walk around the garden early in the morning (the prime time for watering plants and pulling weeds), and herbs will greet the day and you with an effusion of fragrance. Elbow the lavendar as you reach for a purslane plant that competes for root space. Wafts of clean, uplifting scent fill your sinuses. Wave your palm across the top of a lemon balm stand. Hold your hand to your face and drink the refreshing aroma.
An evening visit to the garden brings more pleasure. Pinch a few sprigs of rosemary to drop onto hot coals that grill chicken for dinner. Snip short stems of mint to garnish an icy glass of tea or a bowl of sherbet. Gather a handful of various piquant herb leaves to spruce up a delicious salad.
No wonder herbs are so popular. As one of the largest plant groups, herbs satisfy diverse tastes and applications. Herbs will amaze you with their distinctive flavors and fragrances, as well as their value in medicines and cosmetics. Herbs are also an important part of many Wiccan rituals. Their broad horticultural characteristics makes them useful in almost any garden in any part of the country.
Plentiful sunshine and porper gardening practices ensure successful herb plants and bountiful harvests. While most herbs prefer sun, others do best with some shade- for example angelica, chervil, and sweet woodruff. One established, many herbs can tolerate drought.
Plant herbs here and there- among vegetables, in a perrenial border, next to an entry or walkway, and in containers of all sorts. You'll appreciate their versatility. If you have room and prefer to dedicate it to an herb garden, go for it!
For those beginning a foray into herb gardening, keep in mind two general rules: First, grow what you will use. Second, start with one or two plants of no more than three or four different herbs. Grow only these herbs the first year and get to know them thoroughly- not only in the garden, but also in foods and other indoor uses.
Most herbs, except French Tarragon and true Oregano among a few, grow easily from seed. Sow them directly in the garden if you didn't start indoors six to eight weeks before the average last frost date.
Transplant seedlings late in the day (cloudy, windless days are ideal), to protect the tender plants from stress. Give roots a hole at least as deep as they are long and allow them some room to spread out. Spade heavy soil even deeper. Prepare clay soil by adding organic matter such as compost, peat, or shredded leaves. Correst sandy soil with heaps of composted manure and humus. Water the hole before setting the plant in it. Then, water around the plant after covering it's roots. Planting herbs in raised beds helps to provide sufficient drainage. Spacing plants 12-24 inches apart, depending on their mature size, allows air circulation between plants and helps prevent disease.
When plants begin growing, mulch around them to hold in soil moisture and deter weed growth. If you've already been planting, watering, and mulching your herbs, begin watching plants for signs ofinsect pests and diseases. Although they usually don't threaten herbs, it's easier to eliminate pests and diseases if you cath them early. Pick off insects if only a few show up. Spray plants with water (Never insecticides, ESPECIALLY if herbs will be burned or consumed) from a hose early in the morning to discourage insect infestation. Repeat weekly. Herbs' biggest enemy, weeds, should be culled regularly.
If you don't have garden space, press a few seeds (basil, parsley, and dwarf dill, for instance) into pots full of good soil. Most of the annual culinary herbs do well in containers. They make delightful as well as useful patio porch plants. Set pots in a sunny spot; water plants when soil dries out.
If you prefer to grow perennial herbs for fragrant sachets (such as lavender, lemon balm, and thyme) or decorative wreaths (such as artemisia, yarrow, and tansy) situate them in perennial beds. They'll become established in a permanent spot and have room to spread.
