Last week, we discussed some of the most commonly used perennial herbs and how you might use them in the kitchen. As a continuation of this thought, this week I’d like to speak a bit on how to grow these herbs most effectively in our region.
First and foremost, it’s important to recognize that all herbs have different requirements for growing conditions such as sunlight and moisture. Like most plants, herbs generally prefer well-drained, loamy to sandy soil with a pH of around 7, and have low requirements for fertility unless they are a heavily harvested plant like basil and chives. In general, herbs need a minimum of 6-8 hours of full sun every day for best production, but some herbs tolerate more adverse conditions like semi-shade (bay, mint, parsley), moist soil (mint, parsley), or even dry soil (fennel, sage, thyme).
Second, consider your starting point. Many herbs are available as seeds, cuttings, or dividing other plants. If starting from seed (thyme, fennel), we recommend propagating them indoors in late winter before moving them outdoors. Growing from seed outdoors in the spring can result in higher plant losses. Some herbs can be propagated from cuttings (lavender, rosemary, sage, bay), where you cut 3-5” of new growth containing 2 or more nodes from an existing plant. Typically, the plant will establish in 3-6 weeks or so. Finally, consider plant divisions (chives, mint), in which a clump-forming herb can be divided into multiple sections and re-planted.
Another consideration is how you plan to grow your herbs. Many herbs can be grown in containers either indoors our outdoors. If trying to grow indoors, remember that herbs need 4-6 hours of sunlight- which can be provided by an average south-facing window. If the herbs do not get enough light, they will often grow leggy and spindly in response. Indoor plants will typically not grow as quickly or have as much to harvest as those grown outdoors. Container plantings of herbs kept outdoors typically do quite well. Be sure to use a lightweight, well-draining artificial soil mix and keep them moist- container plants are more likely to dry out than others. Some herbs are sensitive to extreme heat and cold and may need to be moved seasonally to maintain their health. Finally, herbs can be grown in the landscape or a typical garden. Be sure to prepare the garden bed adequately by tilling it at least 1ft or more, and add any amendments like lime, fertilizer, or organic matter to improve tilth. Plants grown in the ground should be mulched and watered adequately until they are established.
Once your herbs are well-established and growing, you can begin to harvest. Those herbs grown for foliage or leaves can be harvested at any time, while those grown for seed such as fennel need to be harvested after seeds have reached maturity. If you wish to preserve herbs, it is best to harvest in the morning, rinse them, and air dry them. The ideal conditions for drying herbs is a warm, dry, dark, well-ventilated place. The most common method is to form herbs into bunches and hang them upside down, but be sure to label them so you don’t mix them up. Herbs can also be dried in the oven at a low temperature or a dehydrator. If you prefer fresh herbs, consider freezing them by removing leaves from stems, putting in labeled freezer bags, and storing in the freezer. Frozen herbs will stay good for 3-6 months.
If you have additional questions about growing herbs, please contact us at uge3181@uga.edu or 706-359-3233.
