Growing Herbs at Home

Herbs are flowering plants used for aromatherapy, culinary, decorative, and medicinal purposes. A wide variety of herbs are commonly used to compliment food with their aromatic qualities. Many people used to grow herbs at home, but as a large assortment of fresh and dried herbs can be found in supermarkets, herb growing has become a fun and tasty hobby. Leaves, seeds, berries, barks, and roots are different portions of plants used to distinctively flavor food. Parsley, the most popular herb, is used for its flavor as well as to adorn plates of food. The second most popular herb is sage, followed by others such as basil, chive, marjoram, mint, savory, and thyme.

Characteristics

Typically, herb plants are above ground and die once they serve their purpose, never seeing winter. Herbs fall under three categories: annuals, biennials, and perennials. Annuals bloom only once and die soon after the season. Biennials live for two seasons, but only bloom during the second season. If proper care is given to perennials, they will flourish each season.

Planting Herbs

Late winter is the optimal time to plant herbs. The smaller the seeds, the shallower they should be planted. Consider cultivating them indoors, when it is still brisk and chilly, and transferring the germinated seeds to the garden later. There are some seeds that do not uproot well, so research beforehand to see which plants should be planted directly into the garden. If you wish to plant the herbs outdoors, do so in the spring when the soil starts to warm up. Herbs can also be grown indoors, but the yield will not be as large. It may be necessary to purchase some fluorescent lights or special lamps to facilitate plant growth. Herbs grown indoors are commonly found in pots, boxes along window sills or hanging baskets.

Caring for Herbs

Most herbs can be grown from seeds. When growing herbs at home, there are a few things to keep in mind. First, most herbs need to be in the sun for at least six to eight hours each day. Exposure to sunlight ensures the maximum production of the oils essential for the flavorful nature of herbs. Second, average or neutral soil provides the best environment for herbs to develop. The soil does not need to be very fertile, so use fertilizer sparingly. To help maintain the soil's moisture, supplement the soil with some organic matter such as peat moss or compost. Third, and most important, the soil should be moist, but not over watered. If appropriate, a good drainage system is helpful to ensuring the success of the plant. The roots of the herbs should not be soggy. Lastly, herbs are quite resilient. Unless a pest problem is clearly visible, infestations should not be a concern.

Harvest

It is not always easy to determine the optimal harvest time for herbs. Ideally, they should be cut on a dry, dewless day following two sunny dewless mornings. Another good time to harvest herbs is right before the flowers of the herb begin to open. Make sure herbs are cut when there is sufficient growth to sustain the future development of the plant. For annual herbs, cut the plant at ground level. Perennials should be cut a third of the way down from the main stem.

After the herbs are cut, immediately wash them in cool water, lay them on a paper towel, and gently pat them dry or hang them upside down in the sun. Make sure to remove all blossoms. Herbs with large leaves should be stripped from the stems before drying. Those with smaller leaves may be dried on the stems, then stripped from them after drying. To dry herbs, keep the harvested plants in a dark, well-ventilated room between 70-90° F with low humidity. This process will take about one week, and herbs will be ready when they feel dry and brittle. Herbs may also be dried in the oven on low heat, about 180° F for two to four hours. Drying herbs in the freezer is another option.

Consume herbs while they are fresh. However, if drying is the only option, make sure herbs are completely dry before storing in an airtight container, as mold will develop if there any moisture is present. Dried herbs lose their fragrant quality in two or three years, at which time they should be discarded.