Organic Herbs – Planting Tips

The first decision you need to make comes with the question "What do I want to harvest"? Herbs are used for Culinary, Medicinal, Fragrance, and Decorative Dyes. Don’t make the mistake of trying to do it all. It’s best to plant and grow what you can take care of and enjoy.



Let’s focus on growing fresh herbs for use in the kitchen.



If you want to start your herb garden from seed you should plan to plant your perennial seed indoors a month and a half or two before the last frost in your area. Annuals normally will do well with about a four week start. You will find that your local greenhouse can supply the best soil mixes and you will find seed packs normally offer planting directions. Some seeds need light to germinate, while others kinds need little of none. When you plant, water well, but don’t over saturate. Here is a key; for the first three or four days, or until you see the sprouts, cover your flat or pot with a sheet of plastic. This will keep the moisture in the soil.



When the seedlings start to appear, remove the covering and place them in a window where they will get sun light. If you live in the North Country you should take an additional step before transplanting to the outdoor garden. As the weather begins to warm up your plants should be set outside and then brought in at night. This gives them a chance to get use to the environment.



Of course you can also sow seeds directly into the ground as long as you are sure the threat of frost is no longer an issue or buy your plants from the greenhouse or local big box store garden center.



Plant your herbs in an area where they will get abundant sunlight, an even distribution of rain and in soil that is well drained, sandy or even a gravel texture. Here are some guidelines to follow with planting your herb garden:



Basil – Annual, grows 8-12 inches tall. Best to space twelve inches apart in sun or light shade.



Rosemary – Perennial, grows 2 inches tall. Does best in well drained, lime rich soil with full sun.



Oregano – Perennial, will grow to 12 -12 inches tall. Loves full sun and does best in a rich, well drained soil. Space about one foot apart when planting.



Thyme – Perennial, Space 10 inches apart in a sand/limy soil. Will grow to about 9 inches in height and loves a full sun.



Chives – Perennial, grows to a foot tall and should be spaced 5 " apart when planting. Likes sun or part shade.



Large garden areas can hold additional Herbs like Tarragon, Sage, Dill and Fennel, all of which will grow to two or three feet tall and take considerable space. The first year we planted Dill was a mistake. It took over the area.



Cooking with herbs and spices adds wonderful flavor to your meals and are helpful if you are trying to cut salt and fats from your diet. Many receipts call for use of fresh herbs and you can save a bunch of green by growing your own. Want to avoid the hassle, no problem. Use dried herbs. Here is the rule of thumb to remember – when adjusting a recipe from fresh to dried herbs, use about 1/3 the amount. So if a recipe says use three tablespoons of fresh basil, reduce it to one table spoon of dried basil. To release the flavor of dried herbs use a mortar and pestle to grind before adding to your receipt.



Make it a great day!