Posted on: April 24, 2009

5 Steps to a Fantastic Herb Garden

A handful of homegrown herbs goes a long way in the kitchen. Here's how to make the most of your herb garden

By Jeff Schnaufer
CTW Features

Let's face it: Some gardens are just more tasteful than others. A variety of cooking herbs can be grown outside your home, allowing for some savory additions to your recipes. And you don't need to be a culinary expert to get started. But you do need to plan before you plant. "When people are creating an outdoor herb and spice garden, they often do not take the time to plan before they plant," says Janeen Wright, educator/horticulturalist at the Herb Society of America in Willoughby, Ohio. "They need to consider their time, experience, space, sunlight, access to water and their budget. All of these things play a role in planning out a garden and, when considered, can help to avoid frustrations in the future." Whether your taste buds steer you toward basil, sage, oregano, thyme, dill or cilantro, here are five ideas you won't want to ignore.

Embrace Earth and Sky

"Herbs generally prefer a garden loam, which is a combination of clay, silt, sand, and organic matter," Wright says. "Herbs grow well in a soil with a pH between 6 and 7.5. It pays off to amend your soil to get the proper pH level that is needed for optimal growth. You can never go wrong with adding organic matter such as compost, peat moss and manure." Most herbs originate in Mediterranean countries, so they require lots of sunlight, Wright adds. They are usually planted in full sun with the exception of southern climates where afternoon shade is sometimes needed. "Many require 4-6 hours of sunlight a day, and 6-8 hours is even better," Wright says.

Observe Thyme And Space

"You want to plant herbs in the late spring when all chance of frost is gone. Especially if you are planting basil - it dies at 38 degrees!" says Donna Frawley of Midland, Mich., who runs Frawley's Fine Herbary and is a trustee of the International Herb Association. "Make sure when you are planting your herbs that there is enough space around them for them to grow and have good air circulation." Basil, thyme, parsley, sage, bay and rosemary do well in containers, Wright says. "When trying to decide between containers and the ground, keep in mind whether or not you will be bringing the plant indoors for the winter. How much gardening space and sunlight you have available (containers are better for limited space and can be moved to sunny spots), and how big the plant will get," Wright says. "For example, certain varieties of dill are not great choices for containers."

Feed to Taste

"You want to lightly fertilize your herbs in the spring with fish emulsion or 12-12-12," Frawley says. "If you fertilize too much you will have a lot of growth but the essential oils that give the herb their characteristic flavor or fragrance will not have time to accumulate and they won't have as much flavor." "Use it sparingly, if at all," Wright says of fertilizer. "Do your research and become familiar with the growth requirements for your individual plants."

Keep Feet Dry

A well-drained soil is a must for growing herbs, Wright says. "Herbs do not like wet feet, meaning they do not like to be constantly sitting in water-logged soils," says Wright. Weather and growing conditions of each plant affects their water requirements. For example, Wright says, during long, hot and humid periods, plants will require more water. Water on an as-needed basis and avoid light surface sprinkling. Individual herbs have different water requirements so it is helpful to do your research and know their needs for healthy growth.

Get Picky

"Herbs like to be picked. It makes them grow bushier, which increases your overall harvest," Frawley says. "If the plant is an annual, its only job is to make seed for next year. If the flowers are allowed to remain, they will make seed and send a message to the plant to stop growing because our job is done. By removing the flowers, it will keep growing and producing more leaves." You can harvest as soon as your herbs are big enough to be cut with enough remaining to continue photosynthesis, Frawley says. The best time to harvest herbs is in the morning, after the dew is gone but before the hot sun causes some of their oils to release.

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