For most gardeners, one of the thrills of growing herbs is plowing up your garden and seeing the green, beautiful flowers and herbs growing. This thrill is tempered somewhat by the realization that you have limited amounts of those lovely blossoms. In addition, the fear of losing all of the wonderful aromatic scents is also part of the fun of herb gardening. There are a few simple tricks, however, that make herb gardening easier and more enjoyable. Here are some tips for better pest control and reduced crop loss:
Plant herbs in pots rather than the ground. Although this sounds strange, it makes sense once you see how much difference an herb can make in your garden. In most climates with short growing seasons, most culinary herbs can be harvested year-round. However, for people who do not live in extremely mild climates, another way to save on the harvest season is to dry select herbs at the planting time, then keep them in a cool place until the last frost.
Do not try to grow your herb plants upside down. Even if your climate allows you to, the pungency of the plant often results in damage to the root system, which could eventually kill the flower buds. The best way to ensure that your herbs flower buds do not dry out is to leave the pots in the sunlight during the day and add just enough water to remain moist. If you find that the leaves have dried out too much, remove them carefully and repot the plant with fresh soil.
Many herbs have intense flavor but very limited shelf life. Before you start trimming your herbs, check the type of herb and inquire about how long it will last in your container. The minty Garlic will last from one to three weeks in a plastic container while the bitter herb will not last more than a month. Sage will last from three to six weeks if kept on the windowsill but will quickly go bad if stored on your kitchen windowsill. Keep the sweet bay and chives as they are very versatile and often sold in small containers.
One of the problems people encounter with growing culinary herbs is that they lose their flavor as the season changes. Some herbs will change flavor as the sun goes down or as the harvest season approaches. You can lengthen or shorten the growing season by making minor changes to the soil or your plants. Other herbs such as Rosemary, dill, fennel, and garlic have a hardier leaf and a longer growing period so they can also be preserved for later.
Mint has a distinctive flavor and should be dried on a regular basis to preserve its flavor. To preserve garlic’s freshness, let it dry in the sun or hang it in an airtight container. To preserve thyme’s flavor, put it in the refrigerator before cooking. Thyme will also taste wonderful when you bake it. Just add the thyme to your baked potatoes instead of salt and let the flavors meld together. Herbs and spices make great additions to soups and stews and are often used seasonings for fish.
Most herbs are best harvested when they are young and tender. If you want to grow your culinary herb garden and have an herb that goes dormant during cold months then you need to learn how to tell the difference between a fresh herb and a dormant herb. For example, lavender is a perennial herb and it will bloom and die in the fall, but the long-stemmed baby lavender leaves will stay green and continue to bloom throughout the winter months.
If you choose to grow your culinary herbs and spices yourself, you can buy them from a nursery, online garden center or grow them in a pot on your porch. You can pick off the flowers at the base and dry them into tea for making tea for drinking. You can dry the leaves into a spice mixture for making jerky, dips and spreads, or grind them up for use in your favorite recipes. Dried thyme, oregano and parsley are still just as tasty today as they were years ago when they were still fresh on the tree. Now they are ready to be used.