L..J) S~S'S A'lto I M 1/S</ l'J1.I) , 1../2.0 c, 2..

virginia home food production V • p. I.. & S • U • . LIB

FACT SHEET DEPARTMENT OF HORTICULTURE

FEB 1 9 1980

September. 1979 MR 420

HERB CULTURE FOR HOME GARDENS

Culture Herbs are very easy to grow. They are quite free from damage by diseases and insects. A bountiful harvest can be secured with a minimum of care. A few short rows in the vegetable or flower garden will provide an adequate supply for the average family.

Depending on the species, variety, and growth cycle, herbs are either annual, biennial, or perennial. Keep this in mind while locating them in the garden along with the following points.

* Group herbs according to light requirements (full sun or partial shade) and locate the planting area accordingly. (See table)

* Choose a soil that is fertile, well-drained, and loamy (pH 6.0-7.0).

* Acid soils are unsuitable for herbs. Lime corrects acidity.

* Prepare the soil to a depth of eight inches.

Plant herbs in early spring about 1 week before the average date of the last frost in your area. Sow the seeds thinly in a shallow furrow and cover with soil equal to about 4 times their largest diameter. Do not cover too deeply.

Annuals and biennials can be grown directly from seed in the garden. Perennials should be started from seed or cuttings in a window box or some other suitable forcing structure. Four or five inches of clean sand makes a satisfactory rooting median. Keep the sand moist and keep the plants out of direct sunlight when young to prevent wilting. In four to six weeks, move the cuttings to pots or cold-frames for the winter.

Control weeds during the growing season to reduce the use of water and nut-rients which are needed by your herbs. A light l" mulch of fresh sawdust, leaves, or other organic material will conserve soil moisture and help con-trol weeds. Irrigation may be neces-sary during periods of draught.

Harvesting Herb leaves which are to be used fresh, may be picked whenever the plant has enough foliage to maintain continued growth.

Most herbs for drying should be picked just before the flowers open, when the leaves contain the highest content. of aromatic, volatile oils. The stems should be selected and cut individually about 6" below the flower buds. Re-move dead or damaged leaves, and wipe off any dust or dirt which may be pre-sent. If the leaves are very dirty, they may be rinsed gently in cold water and dr ied with paper towels.

Seeds can be harvested when they change in color from green to brown or gray. You may save seed for next year by al-lowing the plant to completely mature, harvest the seed and allow them to thoroughly dry before storing. After curing, spread the seed in the sun for a few days before storing.

Drying and Storage Herbs may be dried by tying the cut sterns in small bunches, and hanging in a well-ventilated, dust-free, darkened room. Do not use artificial heat, or expose the leaves to sunlight. This will reduce the quality of the dried product. The best flavor will result if herbs are dried in not over 4 to 6 days.

If the leaves are not too small, they may be removed from the sterns and dried in a single layer on trays made of win-dow screening or !i;" hardware cloth. Stir the leaves gently once or twice a day to speed the drying operation.

When the drying process seems to be complete, remove the leaves from the sterns or trays, and place in sealed glass jars in a warm place for a week. At the end of that time, examine the jars to determine if any moisture has condensed on the inside of the glass. If it has, remove the contents and spread out for further drying. If necessary, the final drying may be completed by spreading the leaves on a cookie tray, in an oven heated to not over 12QOF. If possible, avoid the use of artificial heat.

By: P.D. Relf, B. Adler, A.R. McDaniel

Herb leaves are dry when they become brittle, and will crumble into pow-der when rubbed between the hands. Most herbs are used in powdered form. The leaves may be crushed with a rolling pin, or passed through a fine sieve.

Store herbs in air-tight bottles, preferably brown glass, in as cool a place as possible, not in direct sunlight. By using an air-tight storage container, you will keep your herbs from losing their essen-tial oils and their delicate flavor. As long as your herbs and spices retain their distinctive odor, they should retain their flavor.

Herbs as Potted Plants Most small-sized herb plants may be grown in 4 or 6 inch pots as house plants. When given loving care in a sunny window, they will supply sprigs for culinary use throughout the winter. Place one young pars-ley or chervil plant, or several chive bulbs in each pot.

If an enclosed porch or sunroorn is available, larger herbs may be grown. Some of the best are basil, borage, lemon balm, sweet marjoram, rose-mary, and thyme. The best procedure is to start plants from seeds, cut-tings or divisions in midsummer. Or, if available, young vigorous plants may be dug from the garden in late summer, and placed in suit-able containers.

Virginia Cooperative Extension Service Programs, activities, and employment opportunities are available to all people regardless of race, color, religion, sex, age, national origin, handicap, or political affiliation.

An Equal Opportunity/ Affirmative Action Employer

Issued in furtherance of CoopE'.rative Extension work, Acts of May 8 and June 30, 1914, and September 30, 1977, in cooperation with the U.S. f?epart~ent of Agriculture: W. _R. Van Dresser, J:?ea!1 .. Extension Division, Cooperative Extension Service, Virginia Polytechnic Institute and State Univers1t:y, ~l~cksburg, V.1rgm.ia 24061; M. C. Harding, Sr. , Administrator, 1890 Extension

Program, V1rg1nia State University , Petersburg, Virginia 23803.

COMM

ON N

AME

Sci

enti

fic

Nam

e A

B

A

nnua

l B

ienn

ial

P =

Per

enni

al

AN

ISE

A

Pim

pine

lla

anis

um

BA

SIL,

SW

EET

A

Ocim

um b

asil

icm

BO RA

GE

A

Bor

ago

off

icin

ali

s

CARA

WAY

B

C

arum

car

vi

------

CATN

IP

P N

epet

a ca

tari

a

CHER

VIL

A

Ant

hris

cus

cere

foli

um

CHIV

ES

P A

lliu

m s

choe

nopr

asum

CORI

ANDE

R A

C

oria

ndru

m s

ativ

um

DIL

L A

A

neth

um g

rave

olen

s

FENN

EL

A

Flo

renc

e fe

nnel

, F

inoc

chio

Foe

nicu

lum

Fo

enic

ulum

off

icia

nal

is

HERB

CU

LTUR

E AN

D US

E

Hei

ght

Spa

cing

Ro

ws

Pla

nts

24"

18"

10"

20-2

4"

18"

12"

24"

18"

12"

12-2

4"

18"

10"

3-4

ft.

24"

18"

10"

15"

3-6"

12"

12"

12"

24"

24"

18"

24-3

6"

24"

12"

60"

18"

18"

Cu

ltu

ral

Hin

ts

Gro

ws

from

see

d;

pla

nt

aft

er

fro

st.

Sun.

Gro

ws

from

see

d;

pla

nt

aft

er

fro

st.

Sun

Gro

ws

from

see

d, w

ill

self

-sow

; do

es b

est

in

dry,

su

nny

area

. G

row

s fr

om s

eed.

B

ienn

ial

seed

b

eare

r.

Sun.

H

ardy

; su

n o

r sh

ade.

G

row

fro

m s

eed

or

by

div

isio

n.

Sow

in

ear

ly s

prin

g.

Par

tial

sha

de.

Lit

tle c

are.

Div

ide

whe

n ov

ercr

owde

d.

Gro

wn

from

see

d o

r by

d

ivis

ion

. G

row

s fr

om s

eed

sow

n in

sp

rin

g.

Sun

or

part

ial

shad

e.

Rai

se f

rom

see

d so

wn

in e

arly

sp

rin

g.

Sun

or

par

tial

sha

de.

Gro

ws

from

see

d so

wn

in

earl

y s

pri

ng

. Su

n o

r p

art

ial

shad

e.

Use

s

Gre

en l

eave

s fo

r se

ason

ing,

ga

rnis

h d

ried

see

d us

ed a

s sp

ice.

Se

ason

s fo

r so

ups,

st

ews,

om

elet

s an

d sa

lad

s.

You

ng l

eave

s us

ed i

n

sala

ds

and

cool

d

rin

ks.

Se

ed u

sed

in f

lav

ori

ng

, es

pec

iall

y b

aker

y it

ems.

L

eave

s us

ed f

or

tea

and

seas

onin

g.

Aro

mat

ic,

leav

es

used

in

sou

ps a

nd

sala

ds.

To

ps f

inel

y c

ut;

fa

vo

rite

ch

ef's

fl

avo

rin

g

-us

ed i

n-

door

s as

pot

pla

nt.

Se

eds

used

in

co

nfe

ctio

ns;

le

aves

in

sal

ad.

Lea

ves

and

seed

s us

ed

in f

lav

ori

ng

and

p

ick

lin

g.

Has

an

ise-

lik

e fl

avo

r-in

g,

for

sala

ds;

st

alk

s an

d le

aves

eat

en r

aw

or b

oil

ed.

COM

MON

NAM

E S

cie

nti

fic N

ame

A B

Ann

ual

Bie

nn

ial

P =

Per

enn

ial

HORE

HOUN

D P

Mar

ribi

um v

ulg

are

HYSS

OP

P H

ysso

pus

off

icin

ali

s

LAVE

NDER

P

Lav

andu

la v

era

LOVA

GE

P L

evis

ticu

m o

ffic

inale

OREG

ANO

P O

riga

num

vu

lgar

e

PARS

LEY

B

P

etro

seli

nu

m c

risp

um

PEPP

ERM

INT

P M

enth

a p

iperi

ta

ROSE

MAR

Y p

Ros

mar

inus

o

f fic

inali

s

Hei

ght

24"

24"

24"

3-4

ft.

24"

6"

36"

3-6

ft.

Spa

cing

R

ows

Pla

nts

18"

15"

18"

15"

18"

18"

30"

30"

18"

9"

18"

6"

24"

18"

18"

12"

Cu

ltu

ral

Hin

ts

Use

s

Gro

ws

in l

igh

t so

il,

Lea

ves

used

in

fu

ll

sun

and

inte

nse

se

aso

nin

g a

nd i

n

hea

t.

Pro

tect

in

co

ld

cand

y.

clim

ates

du

rin

g w

inte

r.

From

se

ed,

cu

ttin

gs,

o

r d

ivis

ion

. G

row

s in

poo

r so

il,

A m

int

wit

h h

igh

ly

from

see

d.

Har

dy.

aro

mat

ic a

nd

Sun

. pu

ngen

t le

aves

G

row

s in

roc

ky,

dry

, F

resh

in

sal

ads,

o

r su

nny

locati~ns

wit

h

flo

wer

s d

ried

and

p

len

ty o

f li

me

in s

oil

. p

lace

d w

ith

lin

en

.

Ric

h,

mo

ist

soil

.Fro

m

Of

the

carr

ot

fam

-se

ed p

lan

ted

in

late

il

y c

ult

ivate

d i

n

sum

mer

. Su

n o

r p

art

ial

old

Eur

opea

n ga

rden

s sh

ade.

as

a

dom

esti

c re

med

y.

Gro

ws

in p

oor

soil

. F

lav

ori

ng

-n

ot

as

From

see

d o

r d

ivis

ion

. p

op

ula

r as

sw

eet

Sun

. m

arjo

ram

. G

row

fro

m s

eed

sta

rt-

Bri

ngs

ou

t fl

avo

r ed

in

earl

y s

pri

ng

. o

f o

ther

her

bs,

Sl

ow t

o g

erm

inat

e.

Sun

. m

akes

a

fin

e b

ase,

an

d se

aso

nin

g.

Can

sta

rt f

rom

see

d

Aro

mat

ic;

used

fo

r b

ut

div

isio

n o

r cu

ttin

gs

flav

ori

ng

, co

nd

i-re

conn

nend

ed.

To

lera

tes

men

ts;

oil

use

d in

su

n o

r sh

ade.

C

ut b

efo

re p

rod

uct

s su

ch a

s th

ey g

o to

see

d.

Ren

ew

chew

ing

gum

, to

ilet

beds

ev

ery

3 t

o 4

yea

rs.

wat

er,

soap

, li

qu

er.

S

un.

Gro

ws

in w

ell-

dra

ined

so

il c

on

tain

ing

lim

e.

From

cu

ttin

gs

or

seed

. S

un.

Lea

ves

flav

or

sau

ces,

m

eats

, an

d so

up

s.

COMM

ON N

AME

Sci

enti

fic

Nam

e

SAGE

S

alv

ia o

ffic

inali

s

SPEA

RMIN

T M

enth

a sp

icat

a

SUM

MER

SAV

ORY

Sat

ure

ia h

ort

ensi

s

SWEE

T M

ARJO

RAM

M

arjo

rana

ho

rten

sis

Ori

ganu

m m

arjo

rana

SWEE

T W

OODR

UFF

Asp

erul

a ad

ora

ta

TARR

AGON

A

rtem

isia

dra

cunc

ulus

THYM

E Th

ymus

vu

lgar

is

WIN

TER

SAVO

RY

Sat

ure

ia m

onta

na

A B

Ann

ual

Bie

nnia

l P

= P

eren

nia

l

p p A

p p (in

mil

d w

inte

rs)

p p p

Hei

ght

18"

18"

18"

12" 8 II

24"

8-12

"

24"

Spa

cing

Ro

ws

Pla

nts

24"

12"

24"

18"

18"

18"

18"

12"

18"

12"

24"

24"

18"

12"

15"

18"

Cu

ltu

ral

Hin

ts

From

see

d o

r cu

ttin

gs.

G

ive

full

su

n.

Slow

sta

rter

from

see

d (s

tart

in

-do

ors

and

tran

spla

nt)

. R

enew

bed

eve

ry 3

to

4 y

ears

. G

row

s in

a m

oist

so

il.

Har

dy.

From

cu

ttin

gs

or

div

isio

n.

Sun.

G

row

s in

wel

l-w

orke

d lo

am.

Sow

see

d in

sp

rin

g.

Sun

Gro

wn

from

see

d o

r cu

ttin

gs.

T

reat

ed a

s an

nual

or

over

win

ter

as p

ot p

lan

t.

Sun.

K

eep

indo

ors

or

in

cold

fra

me

over

win

ter.

T

hriv

es i

n s

emi-

shad

e.

Gro

ws

in f

ull

su

n bu

t do

es b

ett

er

in s

emi-

shad

e.

From

ro

ot

cut-

tin

gs

or

by d

ivis

ion

. P

rote

ct i

n c

old

win

ter.

G

row

s in

lig

ht,

wel

l-dr

aine

d so

il.

Ren

ew

pla

nts

eve

ry f

ew y

ears

. Fr

om c

utt

ing

s,

seed

or

div

isio

n.

Sun.

Use

s

A s

easo

ning

fo

r m

eats

and

her

b te

as;

used

ei

ther

fre

sh o

r d

ried

.

Aro

ma t

ic,

used

. fo

r fl

avo

rin

g,

cond

imen

ts.

Use

lea

ves

fre

sh

or

dry

for

sala

ds

dre

ssin

gs

and

stew

s.

Sea

soni

ng,

fres

h o

r d

ried

.

Fla

vori

ng i

n

dri

nk

s.

Eur

opea

n he

rb

of

ast

er

fam

ily,

ar

omat

ic

seas

onin

g.

Aro

mat

ic f

oli

age

for

seas

onin

g m

eats

, so

ups,

sa

uces

and

d

ress

ing

s.

Gro

w

in l

igh

t,

sand

y so

il.

Tri

m o

ut d

ead

woo

d.

From

cu

ttin

gs

or

seed

. Su

n.

Sea

soni

ng f

or

stu

ffin

g,

saus

age,

eg

gs;

~ccents

stro

ng

fl

avo

r.