Creating a YearRound Herb Garden

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Creating a Year-Round Herb Garden

• By Alison Stoven
• Horticulture Agent
• CSU Extension
• Larimer County

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Outline

• The history of herbs
• Definition of herbs
• Types of herbs
• Culinary
• Aromatic
• Ornamental
• Medicinal
• Herb gardening
• Herbs for Colorado

Anethum graveolens
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Disclaimer

• The use of medicinal herbs will not be discussed.

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History of Herbs

• References to herbs are traced back to ancient
  Egyptians and Chinese
• Early settlers brought herbs to America
• Remedies for illnesses
• Flavoring for food
• Storing linens
• Dying cloth
• Burning for fragrance
• Improve taste of meat

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History of Herbs

• Pioneer Gardens
• Essential feature of pioneer homes
• Placed in sunny corners of the yard, readily
  available to the homemaker
• As people came to the U.S., they brought with
  them seeds, cuttings and plants
• Herbs started growing wild
• Parsley, watercress, lavender, wild leeks

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The Pioneer Herb Garden

• Early gardeners grew herbs mainly for seasoning
  food
• As stores were built, the need for homegrown
  herbs diminished
• Growing herbsback in style!

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What is an Herb?

• Botanically
• A seed plant that does not produce a woody stem
  lives long enough to produce flowers and seeds
• Merriam-Webster
• A plant or plant part that is valued for its
  medicinal, savory or aromatic qualities
• Ohio States Fact Sheet
• An herb is any useful plant

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Herb vs. Spice

• Herb
• Usually fresh or dried leaves
• Mild flavor
• Grown in temperate regions
• Spice
• Seeds, roots, fruit, flowers and bark
• Stronger, more pungent flavor
• Grown in tropical regions
• Artificial categoriesforget about it!

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Uses of Herbs

• Culinary
• Aromatic
• Ornamental
• Medicinal
• Some herbs fit into one or more of these
  categories

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Culinary Herbs

• Most useful to herb gardeners in cooking
• Generally used in small quantities because of
  strong flavor
• Most popular culinary herbs
• Parsleyprimarily used as a garnish
• Sagesausages
• Chives
• Thyme, savory, marjoram, mint and basil

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Aromatic Herbs

• Not as popular to grow more novel uses
• Pleasant smelling flowers or foliage
• Oils can be used to produce perfumes, toilet
  water and other scents

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What is Toilet Water?!

• Definition A scented water with high alcohol
  content used in bathing or as a skin refresher
• Can be applied to skin after bathing or to the
  bath water
• Lighter liquid than cologne
• Eau de toilette

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Aromatic Herbs

• Used to scent linens or clothing
• When dried, often retain aroma for long periods
• Examples mint, marjoram, rosemary and basil

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Ornamental Herbs

• Have brightly colored flowers and foliage
• Many have white or light-colored flowers
• Truly, any herb can be grown as an ornamental
• Use as accents in the garden or in pots
• Variegated thyme, mint, lavender and chives

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Medicinal Herbs

• Originally thought to have curative powers
• May have healing properties
• USE CAREFULLY
• Some are harmless, but others may be dangerous if
  consumed or used

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Life Cycles of Herbs

• Annuals
• Complete life cycle in one growing season
• Perennials
• Over-winter and bloom each season, dying back to
  the ground in fall re-grow from crown of the
  plant
• Biennial
• Live two seasons
• First season is foliage
• Second season blooms

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Annual Herbs

• Anise
• Basil
• Chervil
• Coriander/
• Cilantro
• Dill

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Perennial Herbs

• Chives
• Fennel
• Mint
• Thyme

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Biennial Herbs

• Caraway
• Parsley

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Herb Gardening

• Decide which herbs youd like to grow
• Evaluate which herbs you use in cooking
• What scents do you like?
• What will you use the herbs for?
• Drying
• Pressing
• Cooking
• Visit a nursery

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Beginner Herbs

• Strong flavored herbs
• Winter savory, rosemary, sage
• Herbs for accent flavors
• Sweet basil, dill, mint, tarragon, thyme
• Herbs for blending
• Chives, parsley, summer savory

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Outdoor Herb Growing

• Combine with vegetables
• Combine with perennials
• Plant near kitchen for quick access

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Herb Garden Size

• How many types of herbs will you grow?
• In general
• Kitchen garden20 x 4
• Individual plots 12 x 18
• Grow sage, parsley and basil as border plants
• Better grown where fragrance is appreciated up
  close
• Use containers!

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Herb Garden Combinations

• Kitchen garden use thyme, sage, basil, tarragon
  and dill
• Single-color garden horehound, lavender and
  wormwood
• Scented garden mint, scented geranium, lemon
  balm, silver thyme and rosemary
• Sage garden common, tricolor, golden, purple,
  clary and pineapple

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Types of Herb Gardens
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Site and Soil Conditions

• Drainage very important!
• Needs sunmorning sun best with afternoon shade
• Most herbs do not like wet soils
• In Coloradothis means amending
• Apply 1-2 of organic mulch to the top of the
  soil surface to help conserve soil moisture

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Site and Soil Conditions

• Herbs that do well in alkaline soils
• Lavender
• Thyme
• Rosemary
• Rue

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Site and Soil Conditions

• Fertilizer is not usually necessary
• High fertilization tends to produce plants with a
  lot of foliage, but not much flavor
• Be sure the soil is well-drained!
• Diseases and pests

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Diseases of Herbs

• Seem to be less susceptible to pests and disease
• Fragrance and flavor of herbs have evolved to
  defend the life of the plants
• Chemicals in herbs may attract or repel insects
  or warn animals not to eat

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Diseases of Herbs

• Protect new seedlings damping off can happen in
  un-sterile soil
• Grow seedlings like you would vegetables or
  flowers

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Sanitation in the Garden

• Maintain a weed-free garden
• Mulch with 1-2 of organic matter (grass
  clippings)
• Clean-up debris
• Practice crop rotation of annuals
• Have well-drained soil to help alleviate problems
  before they happen!
• Soggy soils can promote fungal and bacterial
  growth

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Insect Problems

• Aphids
• Whiteflies
• Mites
• Slugs
• Best to handpick, trap and spray with water to
  control
• Since many herbs are eaten, take extra care with
  any chemicalsread the label!
• Make sure the herb is on the label

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Growing From Seed

• Most herbs can be grown from seed
• Sow seeds in shallow boxes in late winter, then
  transplant outdoors in spring
• In general, the finer the seed, the shallower it
  should be sown
• Use a seed-starting soil mix
• Mix small seeds with sand for even sowing
• Coriander, dill and fennel can be sown directly
  into the garden
• Transplant seedlings when soil has warmed

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Growing from Seed
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Division and Cuttings

• If seeds are slow to germinate, try propagating
  cuttings or dividing mature plants
• Divide
• Early spring or early fall
• Tarragon, chives and mint
• Take cuttings
• Take 3 stem cuttings from healthy, non-woody
  shoots cut below a leaf node can use a rooting
  hormone
• Lavender, scented geraniums, rosemary, hyssop,
  sage

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Cuttings
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Using Herbs Deadheading

• Many herbs develop their best aroma or flavor
  just before or at bloom time removing flower
  heads maintains peak quality
• Herbs need regular deadheading to maintain plant
  growth
• Basil and mint
• Exceptions herbs grown for seeds
• Coriander and caraway
• Some herbs self-seed (dill and fennel) if not
  deadheaded can be a nuisance!

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Deadheading
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Using Herbs Harvesting

• Time of harvest is critical to capture peak
  flavor
• Test the plant by smelling or tasting it
• Plant aroma can change depending on when
  harvested for example coriander
• When picked slightly green, it smells spicy-waxy
• When fully ripe, ready for seasoning, it is
  sharp, spicy-sweet

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Harvesting for Preserving

• These rules do not apply for fresh use
• Harvest in the morning on a dry, sunny day, after
  dew has dried
• Harvest by early afternoon transpiration occurs
  more heavily late in the day and lowers aromatic
  qualities as moisture leaves

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Harvesting for Preserving

• Harvest leaves just before flowers bloom
  fragrances that attract pollinators will be at
  their peak
• Harvest flowers before blooms fully open (ex
  lavender)
• Gather seeds as color changes from green to
  brown/gray

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Harvesting for Preserving

• Herb flavors and aromas are volatile readily
  released as gases into the air
• Store herbs to protect the volatile nature
• Can freeze herbs in airtight containers keep
  flavor 6-8 months
• Freezing methods retain more flavor than others
• Drying is the most popular method
• Can lose some aroma

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Freezing Herbs
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Drying Herbs
Microwave Drying
Air Drying
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Harvesting for Preserving

• Air-drying is the simplest method
• For small amounts
• Use disease-free foliage and cut stems with
  leaves attached
• Place stems on a single layer on paper towels or
  cheesecloth
• Keep out of direct sunlight
• Have good ventilation
• Stir or turn herbs 1-2 times/day until dry

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Harvesting for Preserving

• For large amounts
• Tie bunches of stems together with string or
  rubber bands
• Hang in a warm, dark, dust-free, well-ventilated
  location
• Herbs grown for seed (dill, fennel, coriander)
  can be dried on screens or inside brown paper
  bags
• When leaves are dry and crisp, strip from stems
  and store in appropriate containers
• Store herb containers out of direct sunlight and
  in a cool place

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Air-Drying Herbs
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Resources

• www.uga.edu/nchfp
• (National Center for Home Food Preservation)

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Indoor Herb Gardening

• Grow year-round as houseplants or to protect
  tender herbs (rosemary)
• Benefits
• Fragrance
• Foliage colors
• Leaves for cooking
• Continual leaf production

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Indoor Herb Gardening

• Herbs that grow well indoors
• Chives
• Horehound
• Winter savory
• Avoid these
• Horseradish
• Fennel
• Lovage

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Indoor Herb Gardening

• Requirements
• Need just right conditions

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Indoor Conditions

• Sunlight
• Most need six hours daily
• Southern or western exposure
• 6-12 away from two 40 watt, cool white bulbs for
  14-16 hours
• Indirect sunlight herbs
• Mint, bay, rosemary
• Lower light conditions
• Lemon balm, tarragon

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Indoor Conditions

• Without proper sunlight
• Become thin and spindly
• Produce smaller leaves
• Reduced aroma
• Windowsill herbs
• Rotate pots often for uniform growth

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Indoor Temperatures

• Daytime
• 65-70 degrees
• Nighttime
• 55-60 degrees

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Humidity and Circulation

• Group containers together to promote humidity
• Careful of spacing, as air circulation may not be
  adequate
• Use pebble trays
• Misting plants
• Use a fan to circulate air

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Pebble Trays
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Containers and Water

• Drainage hole essential
• Potting mix with good drainage
• Water plants when the potting mix starts to dry
  out
• Bay, marjoram, oregano, sage and thyme can dry
  out slightly between watering
• Rosemary should never dry out

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Fertilizer

• Too much can cause poor aroma and taste
• Fertilize with a low dose of water-soluble
  fertilizer every two weeks

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Repotting Indoor Herbs

• Repot when roots grow through the drainage hole
• Best time is early spring
• Perennial herbs may be repotted several times
• Pot only one size up

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Moving the Indoors, Out

• Move indoor herbs outside in late spring/early
  summer
• Acclimate
• Partial shade and gradually increase
• Watch for fertilizer needs, water
• Look for signs of insect damage
• Bring indoors before the first frost however,
  some herbs may benefit from a light frost
• Mint, chives and tarragon
• Induces a rest periodnew growth firm and fresh

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Popular Herbs to Grow

• Perennials
• Catnip
• Chives
• Fennel
• Lavender
• Oregano
• Rosemary
• Sage
• Thyme
• Peppermint

• Annuals
• Basil
• Coriander
• Dill
• Marjoram
• Biennials
• Caraway
• Parsley

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Basil
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Basil (Ocimum basilicum)

• Description Annual, 18 tall, broad leaves,
  green or purple
• Flowers white, spikes
• Culture grows easily after frost has passed
  (June 1) pinch stems to promote bushy growth
• Harvest 6 weeks after planting cut leaves for
  drying just before flowers open
• Use Cooking! Fresh or dried

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Basil
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Coriander
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Coriander (Coriandrum sativum)

• Description Dainty annual, 2 tall finely
  divided green leaves
• Flowers white or purple-tinged, in small
  flat-heads
• Culture easily grows from seed thin plants
  7-10 apart
• Harvesting at 6 tall gather seeds as they
  ripen in mid-summer pick leaves as they grow
• Use seeds have a perfumed taste and odor used
  as a condiment in confections

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Coriander
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Dill
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Dill (Anethum graveolens)

• Description Annual, bluish-stems contrast with
  finely divided yellow-green leaves 2-3 high
• Flowers Yellow
• Culture sow seed after frost has passed
  difficult to transplant staking may be necessary
• Harvesting Pick leaves as flowers open pick
  seeds when flat and brown
• Use flavoring pickles, sauerkraut or beets used
  to flavor Mediterranean dishes potato chips?

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Dill
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Parsley
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Parsley (Petroselinum crispum)

• Description Biennial, but usually treated as an
  annual divided (sometimes curly) green leaves
• Flowers not significant
• Culture Cut when leaves are of suitable size
  can be used fresh or dried
• Use Garnish or flavoring relatively high in
  vitamins A and C and iron

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Parsley
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Catnip
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Catnip (Nepeta cataria)

• Description hardy perennial, 3-4 tall
  heart-shaped leaves are green above and gray
  below, perennial
• Flowers purple
• Culture grows in sun or shade seed or division
  young plants are more attractive grow as a
  background plant
• Harvest Cut and dry leafy tops and leaves
• Uses Tea and seasoning, cat aphrodisiac?

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Catnip
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Chives
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Chives (Allium schoenoprasum)

• Description Small, dainty, onion-like plants,
  grow in clumps, 10 tall, perennial
• Flowers Purple
• Culture little caredivide when overcrowded
  propagate from seed or division good border
  plants
• Harvesting fresh leaves
• Use adds subtle onion-like flavor to foods

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Chives
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Fennel
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Fennel (Foeniculum dulce)

• Description Perennial, but grown as an annual
  3-4 tall leaves finely divided and light green
• Culture grows from seed planted in spring full
  sun space rows 3 feet apart thin plans 12
  apart and stake
• Harvesting pick seeds when ripe stems are most
  tasty when picked right before blossom
• Use seeds are a condiment leaves have
  anise-like flavor and stems are like celery
  seeds used in cheese and vegetable dishes

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Fennel
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Lavender
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Lavender (Lavandula vera)

• Description many branched, somewhat woody
  perennial 1-3 tall leaves narrow, 2 long,
  gray-green color
• Flowers purple flowers on single spikes
• Culture rocky, dry, sunny places propagate by
  seed or cuttings needs winter protection
• Harvesting cut whole flower spikes as flowers
  open dry
• Use fragrance of flowers and their oil sachets
  and perfumes

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Lavender
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Rosemary
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Rosemary (Rosmarinus officinalis)

• Description Perennial, needs to come indoors
  during winter narrow leaves are leather-like
• Culture well-drained, sunny locations propagate
  by cuttings or seed pinch tips to direct growth
• Harvesting fresh leaves
• Use Popular flavor for meats garnish oil from
  leaves is used in medicine

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Rosemary
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Sage
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Sage (Salvia officinalis)

• Description Perennial, woody leaves are oblong,
  wooly, gray-green, lighter underneath and darker
  on top 2-3 tall, sprawls
• Culture Start seed indoors or cuttings full
  sun space plants 2-2.5 apart cut back to
  ground every 3-4 years
• Harvesting pick leaves before or at blooming
  cut back stems after blooming
• Use aromatic and slightly bitter used in
  stuffings for poultry, pork and fish sausage

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Sage
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Peppermint
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Peppermint (Mentha piperita)

• Description Perennial plant with spreading roots
  and upright stems, 2 or more in height dark
  green leaves, red-tinged stems
• Flowers Purplish flowers 1-3 long
• Culture Rich, moist soil propagate by division
  or cuttings sun or shade renew every 3-4 years
• Harvesting more frequently cut, the better the
  growth use leaves whenever dried leaves best
  harvested just as flowers appeared
• Use Tea and flavoring oil is used for gum,
  candy, toilet water, soap and liqueur

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Peppermint
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Herbs are Great!

• Add color, texture and fragrance to the garden
• Add flavor to dishes!
• Relatively easy to grow and compliments garden
  flowers