Herb Planting and Care
I purchased a variety of herbs this year for my garden. I had considered herb gardening since last year, and made it fact with earth turning, seedling purchasing and planting this year. This is seedling, companion planting and maintenance instructions.
Since we are away most of the winter, growing my own herbs from seed or cuttings is not an option. However that really isn’t a bad thing for me because when I went to my local nursery, I needed to purchase what they had – and they had things that would grow well locally. While I could still fail, at least now I am growing plants that are appropriate for my area. This is something I don’t always do – at my old house I had a beautiful butterfly bush that wasn’t supposed to be grown north of the Mason-Dixon line. Not only did it grow, I transplanted it three different times and it flourished each time!
I don’t always play by the rules. 😉
But, since I was going to be writing about this herb-adventure, I didn’t want to lead anyone too astray, and so am glad I bought herbs that are able to grow in my US hardiness zone 6 area.
Before I planted, I decided to investigate what my herbs needed by way of soil, plat food and spacing. I fully recognized that I might not plant exactly as I should, but I did want the knowledge that comes from correct planting, seeding, and spacing of these herbs.
Herb Planting and Care
Here are the 7 herbs I purchased and planted, and this is how I am supposed to care for them:
• Basil Large leaves with sweet, spicy fragrance and flavor. Flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.
Annual – full sun, water weekly during dry spells, feed using all purpose plant food. Maintenance includes weeding and pinching back for a fuller appearance.
• Chamomile, Roman – Deliciously fragrant flowers and leaves have a sweet apple flavor. Dried flowers are great in potpourri and make a flavorful and relaxing tea. Ideal for a fragrant herb lawn which can tolerate foot traffic.
Perennial – sun, water weekly during dry spells, feed in spring. Maintenance: trim every 6 weeks.
• Chives – Also known as onion chives, the beautiful flowers and foliage of this plant have a distinctive mild onion flavor. Fresh leaves to cook, or whole blossoms for herb vinegar. Good companion plant for roses.
Perennial – sun, water weekly during dry spells, feed in spring. Maintenance: divide every 3-5 years.
• Cilantro – Aromatic, flavorful leaves (cilantro) and seeds (coriander). Reseeds.
Annual – full sun, water 2-3 times per week, feed using all purpose plant food. Maintenance: mulch to keep down weeds.
• English Thyme – Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.
Perennial – sun, water weekly during dry spells, feed regularly. Maintenance: keep weed free.
• Fennel Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem are all edible.
Annual – sun, well drained soil, fertilize sparingly. Maintenance: keep weed free.
• Parsley, Fine Curled – Attractive fragrant leaves are excellent for seasoning and as a garnish. A biennial grown as an annual; replant each year for best flavor.
Biennial – full sun, water daily, feed using all purpose plant food. Maintenance includes weeding and pinching back for a fuller appearance.
Out of the seven types of herbs I purchased, my expectation is that the fennel doesn’t do well and I should be fine with the rest. We shall see though!
Note: Bloom IQ was an excellent source for writing this article.
What are you growing in your garden this year? Tell me, How Does Your Garden Grow!?
FOLLOW US ON: