Growing Herbs

LIGHT
Most herbs thrive on light. Natural sunlight can be supplemented or replaced with fluorescent light. A two-tube, shop fixture hung 6 to 8 inches above the herbs and left on for 14 to 16 hours a day will keep your plants bushy and productive. You can maximize natural exposure by putting shelves in your south facing windows, be careful not to crowd plants or you'll have circulation problems. Don't forget to turn the plants on the windowsills regularly. Turning keeps the plants shapely and makes sure all sides get enough light. If growing outside, herbs need at least ½ a day of sunlight.

AIR CIRCULATION
Herbs are extremely sensitive to dry, stagnant air-the kind unfortunately, in many tightly sealed, centrally heated houses. Stale air promotes fungal diseases and insect infestations. Try to keep the air moving around the plants by turning on a fan in the room. Don't crowd the pots, and don't let the foliage from neighboring plants touch. Finally, if the air is very dry you can set the pots on pebble-lined trays filled with an inch or less of water. Make sure the pots are not sitting in the water.

SOIL
Herbs in pots need a reasonably rich soil mix with good drainage. We recommend composted bark mixed with earthworm castings. No herb should be grown in a pot less than 4 inches in diameter; 6 inches is best. For plants that spread by underground stems, like the mints and ginger, wide, shallow pots are ideal. For herbs with long taproots, like bay and parsley, a deep pot or bucket is a necessity. When growing herbs outside, they need a rough well drained area.

FERTILIZATION
Fertilizing potted herbs involves a balancing act. You want to fertilize them enough to keep them productive but not so much that they get leggy and begin to lose their flavor. Once a month applications of seaweed or fish emulsion at half strength should give them enough nutrients to keep growing.

WATER
Herbs like regular waterings. Water-logged soil and pots standing in water tend to bring on root rot and other fungal diseases. Hence, the need for a well-drained potting mix. Water most herbs thoroughly when the soil surface starts drying out. Let bay, marjoram, oregano, sage, and thyme dry out between waterings, but never let rosemary completely dry out- just one "dry spell" can kill it. Rosemary and lavender need to be misted three times per week. The mints, lemon-balm, ginger, and scented geraniums enjoy more moist conditions than their brethren. Always use room-temperature water so you don't shock the plants.

Drying culinary herbs
When drying cut around 5 stems 5-6" in length and bundle together using twine. Hang upside down in a place with no direct sunlight and good air circulation. Leave until the leaves are crumbly, approximately 10 days to 2 weeks and remove from stem. Put in well sealed containers and store out of direct light.

Suggested Plants:

Bay: tender perennial tree or shrub, to 40' tall (though not indoors). Needs full or part sun: 6.2 optimum pH. A slow grower, bay will take years to reach 2' in a pot. Allow the soil to dry between waterings. Pot up one size in the spring. Prefers daytime temperatures in the 60's and nighttime temperatures in the 50's, but can take temperatures in the low 40's. Harvest by cutting off individual older leaves as needed or dry.

Clumping Chives: perennial, to 1 ½' tall. Needs full sun: 6.0 optimum pH. Prefers daytime temperatures in the 70's and nighttime temperatures in the low 40's. Water when soil begins to dry. Repot whenever plant looks crowded. Plants will live several years in pots. Harvest by cutting off individual leaf blades to within 1 inch of the soil surface.

Dill: annual, to 3' tall. Needs full sun: 6.0 optimum pH. Prefers daytime temperatures in the 60's and nighttime temperatures in the 50's, but can take temperatures in the mid-40's. Water whenever the soil surface begins to dry. Sow directly and thin to three seedlings per 6" pot or five per 8" pot; plants may need staking. Productive for two to four months indoors; harvest by cutting individual lower leaves once plant reaches 1' tall. Dill is a difficult plant indoors. When planting outdoors, reseed your dill 4-6 weeks apart the first season to start a cycle of growth and bloom.

Ginger: tender perennial, to 3' tall. Needs shade. Ginger enjoys high temperatures, high humidity, and moist soil. Plant a fragment of rhizone-underground stem- with "eyes" on it central rosette to produce new growth. The fine flavor of flat-leaf (Italian) parsley, is stronger than that of curly parsley, but both make handsome pot plants. Parsley remains productive for six to nine months.

Marjoram: tender perennial, to 1' tall. Needs full sun; 6.9 optimum pH. Prefers daytime temperatures in the 70's and nighttime temperatures in the high 40's. Marjoram needs good drainage and can be kept on the dry side. Cut plants back often to maintain bushy habit, as they are rapid growers. Potted plants remain productive for one to two years. Heavenly fragrance is pervasive-use sparingly in cooking.

Mints: perennial, to 2' tall. Needs full or part sun; 6.5 optimum pH. Mints prefer daytime temperature in the 50's, but can take temperatures in the low 40's. Water when the surface begins to dry. When crowded, repot into a container wider than it is deep, or divide into sections and pot each section. Mints remain productive for six months or more in pot culture. Harvest by trimming or cutting individual stems. When planting outdoors plant at least 10' apart and in sunken containers to control growth.

Oregano: perennial, to 1½' tall. Needs full sun; 6.8 optimum pH. Prefers daytime temperatures in the 70's and nighttime temperatures in the 60's, but can take temperatures in the high 40's.Give plants good drainage and keep them on the dry side. Cut back often to contain spreading habit and improve air circulation. To insure getting culinary oregano, buy plants by taste. Plants will remain productive in pots for one to two years. When they become woody, replace them. Oregano is best used dry.

Parsley: biennial, to 1 ½' tall. Needs full or part sun; 6.0 optimum pH. Grows best between 60 and 65 degrees but can take temperatures in the low 40's. Give it cool temperatures and plenty of sun. Plant several to have plenty through spring. Harvest parsley by cutting the outer leaves, leaving the central rosette to produce new growth. The fine flavor of flat-leaf(Italian) parsley, is stronger than that of curly parsley, but both make handsome pot plants. Parsley remains productive for six to nine months.

Rosemary: tender perrenial. Needs full or part sun; 6.8 optimum pH. Prefers daytime temperatures in the 70's and nighttime temperatures in the 60's, but can take temperatures in the low 40's. Don't let plants dry out completely or they'll die. Prune or pinch back frequently to maintain bushy habit. Rosemary needs good drainage. If the needlelike evergreen leaves turn brown, the plant is being overwatered. Woody growth and yellowed leaves are signs that the plant is pot bound.

Sage: perennial to tender perennial, to 2 ½' tall. Needs full sun, 6.4 optimum pH. Common culinary sage has spear-shaped, pungent, pebbly, gray-green foliage and blue flowers. Purple sage, tricolor sage, and pineapple sage are also handsome pot plants. Sage must have good drainage but can withstand infrequent waterings. Prefers daytime temperatures in the 70's and nighttime temperatures in the 60's but can take temperatures into the low 40's. Sage remains productive for one to two years in pots. Prune regularly to maintain bushy shape.

Savory, Winter: perennial, to 1 ½' tall. Needs full sun; 6.7 optimum pH. Winter Savory prefers daytime temperatures in the 70's and nightime temperatures in the 60's but can take temperatures in the low 40's. Water when the potting mix surface begins to dry. Prune regularly to keep plants productive. Winter savory will remain productive in pots for one to two years.

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