Herbs: Growing & Harvesting (6212)

Today there is renewed interest in growing herbs. Herbs may be loosely defined as plants whose parts are used for flavor, fragrance, cosmetics, medicines, or coloring dyes. Most herbs are non-woody plants.

A few herbs in the garden will serve the needs of many families. The beginning herb gardener may wish to grow basil, parsley, dill, marjoram, mint, and sage.

Most annual herbs#for example, basil, dill, summer savory, anise, and coriander#are easily grown by direct seeding. Most perennial herbs, such as mint, lavender, rosemary, thyme, oregano, chives, sage, and parsley, are set out as transplants in the garden.

Herbs are relatively easy to grow. Most prefer a sunny location. The soil should be moderately fertile, well-drained, and have a neutral to slightly alkaline pH. Insect pests are rarely a problem, as the aromatic oils of herbs seem to discourage insects.

A few herbs may be quite intrusive. Mint is an example of an herb whose growth should be confined. Planting mint in a sunken clay tile will restrict the spreading of its roots. Other herbs, such as pineapple sage, may need to be continually pruned back.

Harvest herbs when their oil content is at its peak. This is in the late morning of a sunny day after the dew has evaporated. Herbs such as basil, marjoram, sage, and rosemary should be harvested just before they begin to flower. Pinch off the blooms of these herbs to encourage bushier growth. Coriander, dill, caraway, and fennel are usually harvested as soon as the seeds begin to ripen and before they fall to the ground.

Loosely tie the stems of leafy herbs together. Hang the plants upside down in a warm, dry, well-ventilated, dark place. Seed heads can be dried on screened frames or in thin muslin sacks. Remove the seeds after drying. Herbs may also be dried in the oven at a temperature of 150 degrees or lower until they become crisp.

Herbal leaves can be easily dried in the microwave. Lay them on a single layer of paper towel. Cover the leaves with another paper towel, and microwave on high for one minute. If the leaves are still soft, continue microwaving at 20- to 30-second intervals. Herbs should be thoroughly dried to minimize disease problems during storage.

Most herbs will retain their full flavor for about a year. Leaves and seeds left intact will retain their flavor longer than leaves and seeds that are crushed.

Store herbs in dark or opaque glass jars with tight-fitting lids. Clearly label the jars with the herb's name and date. Cool, dry locations are ideal for storage. Parsley, chives, and dill may be cleaned and frozen.

Before frost arrives in the fall, tender non-hardy perennial herbs such as rosemary, lemon verbena, and sweet marjoram should be potted and brought indoors. Hardy perennials, such as oregano and mint, should be mulched after the ground freezes.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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