Serving the community for over 75 Years
Serving the community for over 75 Years
Planting considerations – Sun, Soil and Location
Receives at least 5 to 7 hours sun daily (some herbs will tolerate partial shade)
Eastern exposure is ideal = morning sun and afternoon shade, cooler in summer, winter protection
Well-drained soil with a moderate amount of organic moisture
Lighten clay soils to improve drainage using a mixture of compost, sand, and soil conditioner with pine bark
When planting, pay close attention to mature heights and widths to avoid overcrowding - read the label!
Mulch lightly to moderate soil moisture and temperature, reduce splashing of soil onto plants, suppress weeds, and look pretty
Seeds easiest for annuals, transplants easiest for perennials – some herbs do not grow true from seed and some have low germination rates
Near the kitchen – more likely to use!
Reap What You Sow
Flavor is best just before flowering – oil content is highest
Ideally harvest early morning or early evening, after the dew dries but before/after the sun’s heat wilts foliage
Herbs hold/last best on the plant – do not cut more than you can use
Best to cut (do not pull, pinch or tear) anytime there is enough foliage
Never cut back completely – leave at least 1/3 of the plant
Usually 3 to 4 good harvests per year for projects or lots of snips for general cooking
Apply a weak/light liquid fertilizer to perennials in the spring and after harvesting
With well-mulched herbs, there is less soil to wash off. Fill sink with tepid/cool water, swish gently, shake off excess moisture gently, and pat dry between paper towels
Prepare for cooking or preserve by drying, preserving in vinegars and oils, pestos, freezing, etc.
From Herbal Notebook and Cooklet by Jane McCutcheon
Simpsonville Garden Club
Copyright © 2018 Simpsonville Garden club - All Rights Reserved.
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