Herb Care Info
Herb Growing Guide
General: All of these herbs can be grown in the soil, or in a large container on a deck or patio. Soil should be well drained, so those of you whose native soil is heavy clay should probably consider using a large container. Harvest instructions are specific to each herb, but to dry these herbs for later use (unless otherwise noted): tie the bases of the cut leaves/stems together and hang upside down in a well-ventilated area away from direct sunlight. Let dry for 2-4 weeks and then store in glass jars to contain the aromatic oils that give the flavor.
Basil:
-Full Sun, Well Drained Soil
-Annual
-Harvest just above a node (above where the leaves meet the stem)
-Cut off flowers to maintain quality
Chives:
-Full Sun, Well Drained Soil
-Hardy to USDA Zone 3a
-Use leaves as they grow
-Can multiply rapidly
Cilantro:
-Full Sun to Part Shade, Well Drained Soil
-Annual
-Seeds (Coriander) ripen in midsummer and can be collected and dried
-Leaves can be used as soon as they grow
Oregano:
-Full Sun, Well Drained Soil
-Hardy to USDA Zone 5a
-Use leaves as they grow
-When you plant, cut it back to about 1 ½” from the center to stimulate bushier growth
Parsley:
-Full Sun to Part Shade, Well Drained Soil
-Biennial grown as an annual
-Use leaves as they grow
Sage:
-Full Sun, Well Drained Soil
-Hardy to USDA Zone 4a
-Harvest leaves prior to flowering
-Dry on screens in a well-ventilated room away from direct sunlight
Lemon Basil:
-Full Sun, Well Drained Soil
-Keep watered, (moist not sopping)
-Annual
-Cut off flowers to maintain quality
Thyme:
-Full Sun, Well Drained Soil
-Hardy to USDA Zone 4a
-Harvest just before flowering, midsummer.
Sweet Marjoram:
-Full Sun, Well Drained Soil
-Tender perennial grown as annual
-Cut full plants just before full flower set
-Attracts bees
Dill:
-Full Sun, Well Drained Soil
-Gets quite tall, protect from wind
-Both leaves and seeds can be used
-Use leaves as they grow, cut off seedheads after they turn brownish