Growing Herbs for the Kitchen

If you live in an apartment or on a 100 acre farm the one thing that you must grow is herbs.  That is, of course, unless you don’t eat.  Fresh herbs can add an extra boost of flavor that dried herbs can’t provide.

Herbs do well in garden soil, raised beds and in containers.  You can even incorporate them into your landscape by using them as a boarder such as rosemary.  Sunshine, good drainage and consistent watering is all they need.  And a little fertilizer - container plants will need more frequent fertilizing as watering will leach away nutrients.

Since diseases causing root and crown decay can attack herbs grown in the ground, it is a good idea to plant on a slight mound or in a raised bed. Since crop rotation is essential for good soil health, plant herbs where flowers or vegetables were previously planted.  Crop rotation helps prevent build-up of soil diseases and insects that favor one plant family.

Here are some of the more common herbs you can grow yourself along with some essentials for growing them.

Basil – This is an easy to grow summer annual.  They should be planted when the ground is warm, using old compost as mulch.  Frost will kill this plant.  Basil needs lots of hot sunshine - grow it in the garden with your peppers.  Frequent trimming and flower removal will encourage bushiness. 

Chives – This herb likes cool, moist conditions and is hardy in cold weather.  Chives are perennials and do well in both in containers and in the ground.  They will go dormant in the fall but will reappear in spring.  You can plant chives from seed or you can divide an older clump.  They require frequent watering and fertilizing during the spring and summer.

 Coriander – You might know this herb as cilantro.  In Napa this is considered a cool season plant as when it is exposed to hot weather it will flower.  Plant this herb from seed spaced two inches apart and in rows a foot apart.

Mint – There are many varieties of mint.  They can vary from tiny groundcovers to large upright plants.  The most common mints are spearmint and peppermint.  This plant likes water, partial shade and some nitrogen fertilizer.  You should also keep an eye out for aphids and spittlebugs on mint plants.  Mint is a very invasive plant, if you have ever planted a mint in the ground you understand my suggestion on only planting them in containers.

Oregano – An essential herb, the most commonly used variety in cooking is Greek oregano.  Most plants grow from 1 to 3 feet tall.  They like full sun and well-drained soil.  Greek oregano grows best in cool climates.  Mexican or Puerto Rican oregano is totally different as it is adapted to hotter climates.

Parsley – An annual plant that is best planted from seed after all signs of frost have past.  Seeds will take about a month to germinate.    Parsley also makes a great window plant for your kitchen as it likes partial shade.  You should start more seeds when the leaves start getting tough.

Rosemary – I sometimes forget that this is an herb as it is planted all around my yard as hedges.  Rosemary likes deep soil with good drainage and full sun all day.  This plant attracts bees and hummingbirds.  Once established you should starve it for water and fertilizer.   This plant can live over 10 years.

Sage – There are many types of sages grown, some not even for use in the kitchen.  The primary type used in the kitchen is S. officinalis. There is also Mexican sage which is also known as S. leucantha.  These plants will grow 1 to 3 feet tall and like full sun and dry foliage.  The flowers attract bees, butterflies and hummingbirds.  Dry the leaves for a stronger flavor.

Only harvest the amount of herbs you need.  Harvest in the morning before the dew dries and the temperature gets really warm.

For herbs with multiple straight stems that grow about the same height, you can use the “Grab-and-Cut” method.  Grab a bunch of stems and cut them about 1 inch below your hand.  To make for easier handling you can wrap the stems lightly in a rubber band.  This method is used for everything from parsley to oregano.

The “Stem-by-Stem” method is used for plants that grow at different heights like basil.  The proper cut with this method will promote additional growth.  Cut the stem above a pair of good sized leaves.  Do not cut as far down as the woody, lower part of the stem as the plant may die. 

If you do end up cutting more than you need, fresh herbs will last for about a week if you place them into a jar or glass with about two inches of water and cover loosely with plastic wrap.  Store it in the refrigerator.  While harvesting, be sure to prune out any dead, yellow or damaged parts of the plants.  You can put these into your compost.  Also pinch off the flowers of sweet basils to encourage more leaf production.

Now you can throw away those old jars of herbs that have been sitting in your cabinet for longer than you can remember and put some flavor in your food.  Happy Gardening!

Patti Sevigny

UCC Cooperative Extension Napa County Master Gardener

http://cenapa.ucdavis.edu