Virginia Cooperative Environmental Extension Horticulture REVISED 2000 PUBLICATION 426-420 Diane Relf and S. B. Sterrett* Herbs have been used for seasoning, medicine, fragrance, and of the herbs will live in poor ground, for the healthiest plants and sorcery for thousands of years. Among the legendary varieties best harvest, they need good soil to thrive. Most herbs require are henbane and mandrake for witches’ spells, St. Johnswort a soil pH of 6.3 to 6.8 for optimum growth, but lavender prefers for casting out evil, comfrey for healing, and alchemilla (lady’s a pH of 6.5 to 7.0. mantle) for gold. Each leaf of the Alchemilla gathers a drop of dew during the night; it was believed that if the drops were Prepare the soil to a depth of 8 inches. If it is heavy or has poor gathered and used properly, they would facilitate the process of drainage, amend it with composted organic matter. Raised beds alchemy - the making of gold from base metals. Tarragon, are an excellent solution to this problem. Fill them with a , and thyme are among the most ancient of season- mixture of the heavy soil and the suggested amendments, or use ings, yet there are few culinary achievements that can top good a pre-mixed, soilless potting medium. poultry roasted with these three herbs. Plant perennial herbs in an area that will not be disturbed by Most herbs can be grown successfully with a minimum of tilling. Those that spread by runners, such as the mints, should effort. Several are drought-tolerant, some are perennials, and be given a large, isolated area or must be contained in some many are resistant to insects and diseases. They are versatile fashion (to a depth of 10 to 12 inches) to prevent them from plants, providing flavors for seasoning food and fragrances for taking over the garden. room-freshening potpourri. And with their enticing scents, Some tender perennials need protection from winter winds. diverse textures, attractive shapes, and countless shades of Plant on an eastern exposure, if possible. Evergreen trees and green and gray, herbs are often used to make a landscape that shrubs can be used to break the wind and create a “microcli- appeals to the senses of touch and smell as well as sight. mate” for the herbs. Rocks are often incorporated into the The classic use for herbs in the landscape is the formal garden. design of gardens to provide focal points and windbreaks Many intricate designs have been drawn and planted using the and to help keep roots cool and moist during the heat of summer. beauty of herb plants to enhance the pattern of the garden; diamonds, compasses, and knots are among the most popular PROPAGATION designs. The knot garden is especially intriguing; herbs with Annual herbs are best started from seed. When starting small various textures and colors are planted carefully and trimmed seeds indoors, the easiest method is to sow them directly into neatly to create the appearance of ropes looping over and under peat pots filled with seed-starting mix, about six weeks before each other. The effect is striking, especially when viewed from the last frost date. Cover seed with a thin layer of moist seed- an upper-story window. Theme gardens are also popular. starting mix or milled sphagnum moss. Later, thin the seedlings There are Biblical gardens, scent gardens, tea gardens, witch’s to four or five per pot. Larger seeds may also be started by this gardens, kitchen gardens, and apothecary gardens, to name a method, then thinned to one plant per pot. Keep the soil surface few. moist by misting with a spray bottle until the plants are estab- lished. SITE Although many perennial varieties may be started from When selecting a site to plant your herbs, keep in mind that seed, it is much easier to get plants from your local nursery most culinary herbs are native to the Mediterranean region and or a reputable mail-order company. In addition, many culi- therefore prefer full sun, good air circulation, and well-drained nary herbs, such as tarragon, can only be propagated asexu- soil. ally; seed-grown plants lack the oils that give them flavor. Start with a small herb garden that can be easily constructed Propagate them from root divisions or cuttings taken in the and maintained, but leave space around it so that you can plan summer, after new growth has hardened. Root cuttings in a its expansion during the long, cold months of winter. Choose window box or some other suitable container, preferably a soil that is fertile and loamy for best results; although many covered with plastic to maintain high humidity. About 5

*Extension Specialists, Horticulture, Virginia Tech.

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, religion, sex, age, veteran status, national origin, disability, or political affiliation. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. J. David Barrett, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; inches of clean, coarse sand is a good rooting medium. Keep HARVESTING the sand moist and out of direct sunlight when the plants are It is best to harvest your herbs in the morning, just after the dew young. In four to six weeks, move the plants to pots or cold has dried, but before the sun gets hot. The concentration of frames for the winter. Transplant all herb plants after danger essential oils is highest at this point. Harvest your herbs for fresh of severe frost. Control weeds during the growing season to use all season, but for drying, cut just before the plants bloom. prevent competition for water and nutrients which are needed by your herbs. A light mulch (about one inch) will conserve This will ensure the maximum concentration of essential oils. soil moisture and help control weeds. When harvesting, cut just above the first joint of tender growth - it takes the plant longer to send out new shoots from woody Most of the herbs that have a mature height under 12 inches may growth. be grown in 6-inch pots as indoor plants. There are many dwarf varieties of the larger herbs that would be appropriate indoors, Stop making large harvests of the perennial herbs in late as well. Basil ‘Spicy Globe,’ dwarf sage, winter savory, parsley, summer or fall. This will allow time for new growth to chives, and varieties of oregano and thyme are some of the best harden and gather carbohydrates in preparation for winter. for windowsill culture. When given proper care in a sunny However, small harvests can be made during most of the window, they will supply sprigs for culinary use through all fall. Sage flavor may actually be improved by two or three seasons. When cooking, use greater quantities of fresh herbs; frosts prior to harvest. although they often have better flavor than dried herbs, they are If you are interested in saving seed for the next season, choose usually not as strong. one or two plants of each variety and allow them to bloom and go to seed. Harvest the seed heads when they change from green CULTURE to brown or gray, and dry them thoroughly to ensure a good Although many herbs are considered drought-tolerant, some germination rate. moisture is needed to maintain active growth. For a continual supply of fresh-cut herbs, periodic irrigation during dry periods DRYING is needed. As with all plants, a thorough watering with a period of drying is preferred over frequent sprinkling. Annual herbs The best dried herbs are those that have been dried rapidly, but require a higher level of available soil moisture than most without excessive heat or exposure to sunlight. perennial herbs. When harvesting to dry, it is often necessary to spray the plants Proper nutrient balance is very important. Weak, succulent with a garden hose the day before cutting to clean dirt and dust growth can be caused by over-fertilization, making the plant off the leaves. The next morning, after the leaves have dried, susceptible to disease and insect pests. Rapid growth also dilutes make your harvest. Remove dead or damaged leaves and make the concentration of essential oils that impart the distinctive small bunches of the herbs. Tie the stems together and hang flavor to the culinary herb. Inadequate fertilizer can severely them in a temperate, well-ventilated, darkened room that has limit new growth, predisposes the plant to insect and disease little dust. Label each bunch, since several of the herbs look problems, and increases the susceptibility of tender perennials to similar when dried. winter injury. A light application of fertilizer to perennials in Herbs may also be dried by removing the leaves and spreading early spring should promote new root and shoot growth and them in a single layer on cookie sheets or foil, though it is ensure vigor in the new growing season. Generally, adequate 1 1 preferable to use trays made of window screening for maximum herb growth can be achieved with /4 to /2 the nitrogen recom- mended for vegetables in your area. Sequential harvests of air circulation. Again, remember to label the different varieties annual herbs will be facilitated by light applications of fertilizer for accurate identification after drying. after each heavy harvest. Herb leaves are dry if they crumble into powder when rubbed between your hands. When the drying process seems to be The high concentration of essential oils in healthy, actively complete, fill a small, glass container with the herb and seal. Put growing herbs repels most insects. However, aphids and spider it into a hot oven for about 15 minutes or microwave it (don’t mites can be a problem. Aphids seem to be more prevalent in use a metal cover!) for about 5 minutes, then check for conden- crowded conditions with rapidly growing, succulent plants. Spider mites thrive in dry conditions and can be controlled by sation on the inside of the jar. If there is moisture present, let the spraying the plants with plain water at regular intervals, espe- rest of the herbs dry some more; if your harvest is not com- cially during periods of drought. Since there are very few pletely dry when stored, it may succumb to molds. If necessary, labeled pesticides for use on herbs, the best defense against herbs may be dried on cookie sheets in an oven set for 110˚F or pests is preventative cultural management, such as good sani- less, though there is some loss of essential oils using this tation, removal of weak or infested growth, and regular pruning. method.

Periodic, judicious pruning promotes vigorous, sturdy plants When completely dry, store whole leaves in air-tight contain- that are less susceptible to disease and winter injury. If they are ers, preferably of dark glass or some material that will not let in allowed to grow unchecked, some herbs will take on a gangly, light, in a cool to temperate place out of direct sunlight. This will unkempt appearance. If you are lavish in your use of herbs, ensure good flavor and color in your seasonings. To conserve regular harvesting for use in cooking, potpourri, and flower essential oils, do not crush the herb until you add it to your arrangements should keep your herbs sufficiently pruned. cooking. HERB CULTURE AND USE CHART

Common Name Plant Scientific Name Height Spacing Cultural Hints Uses

Annuals Basils 20-24" 12" Grow from seed. Sun. Use in anything with tomatoes. Ocimum spp.

Borage 24" 12" Grow from seed, self-sowing. Young leaves in salads for cucumber Borago officinalis Best in dry, sunny areas. flavor.

Chervil 10" 3-6" Sow in early spring. Aromatic leaves used in soups and Anthriscus cerefolium Partial shade. salads.

Coriander 24" 18" Grow from seed. Sow in spring Seed used in confections, leaves in Coriandrum sativum in sun or partial shade. salad, oriental and eastern food.

Dill 24-36" 12" Grow from seed sown in early Feathery foliage and seeds used in Anethum graveolens spring. Sun or partial shade. flavoring and pickling

Parsley 6" 6" Grow from seed started in Brings out flavors of other herbs. Petroselinum spp. early spring. Slow to germinate. High in vitamin C. Sun. Biennial.

Perennials Catnip 3-4' 18" Hardy; sun or shade. Grow Leaves for soothing tea. Nepeta cataria from seed or by division.

Chives, Garlic Chives 12" 12" Little care. Divide when over- Good indoor pot plant. Cut Allium spp. crowded. Grow from seed long strands at base; mild onion or or by division garlic flavor

French Tarragon 24" 24" Sun or semi-shade. Grow from Aromatic seasoning; principal flavor Artemesia dracunulus cuttings or division. in bearnaise sauce; great with fish or chicken.

Lavender 24" 18" Propagate from cuttings. Grows Use for , potpourri. Lavendula spp. in dry, rocky, sunny locations with plenty of lime in the soil. Requires pH 6.5 to 7.2.

Lemon Verbena 36" 36" Tender perennial; propagate Strongest scent. Used in teas Aloysia triphylla from cuttings. Sun or or in potpourri. partial shade. Common Name Plant Scientific Name Height Spacing Cultural Hints Uses

Lovage 3-4' 30" Rich, moist soil. Grow from seed Of the carrot family; strong celery Levisticum officinale planted in late summer. Sun or flavor. partial shade.

Mints 1-3' 18" Grow from cuttings or division. Aromatic; used as flavoring. spp. Sun or partial shade. Unusual varieties include orange, blue balsam, ginger, chocolate.

Oregano 24" 9" Grow from seed, cuttings, or Flavoring for tomato dishes, pasta. Origanum spp. division. Sun.

Rosemary 3-6' 12" Grows in well-drained nonacid Leaves flavor sauces, poultry, meats, Rosmarinus spp. soil from cuttings. Sun. rice and soups. Good for topiary, Marginally hardy; plant in bonsai. protected site.

Sage 18" 12" From seed or cuttings. Sun. Seasoning for meats, especially Salvia spp. Renew every 3-4 years. pork;herb teas.

Thyme 8-12" 12" Light soil, well-drained. Aromatic foliage for seasoning. Thymus spp. Renewevery 2-3 years. Varieties include lemon, orange, Grow from cutting nutmeg, and wooly. or division. Sun.