Growing Fragrant Herbs

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