Backyard Gardening

By Jacqueline Miller

Do you want to start gardening?  A simple way to start may be to consider planting an herb garden.  An herb is a plant grown for its medicinal value, to be used for its wonderful fragrance, and/or to be used for seasoning in food.  Most edible herbs are easy to grow, and can be a delicious and nutritious addition to your daily meals.  Many herbs tolerate drought and poor soils.  They are often naturally resistant to insects and diseases.  I have thoroughly enjoyed planting and harvesting herbs here in central Pennsylvania.  For those with busy schedules, a huge time investment is not required when growing herbs.  They can be started from seeds, or seedlings can be purchased from local greenhouses.

Once herbs are established, most can be cut back about once a week to promote vigorous, sturdy growth.  Up to 75% of the plant’s volume can be harvested at one time.  Harvest early in the morning, after the dew dries, but before the heat of the day.  Harvest leafy herbs before they flower; otherwise, leaf production declines.  Use the harvested herbs for cooking within a few days, freeze in trays with extra virgin olive oil (EVOO), or place them on a drying rack to dry.  Dried herbs can be available year-round.  These methods of preservation work well for most herbs, but as with any new undertaking, do your homework by consulting a reputable source.  The University of Illinois provides useful tips at https://web.extension.illinois.edu/herbs/tips.cfm .

Most herbs are herbaceous annuals or perennials.  Annuals will only grow for a single season, although they may re-seed themselves for the following year.  Perennials come back up every year.  Other herbs are small shrubs, which may be deciduous (losing their leaves in the fall), or stay evergreen year round.  In addition, herbs are also important nectar and pollen sources for pollinator insects such as bees and butterflies, and wildlife such as hummingbirds.  As a beekeeper, I enjoy watching the bees visit my herb garden.

What is required to grow herbs?  Typically, it is best to plant herbs in a location that is sunny for at least six hours a day.  This will allow the essential oils to be produced in the greatest quantity.  These oils give the herb its distinctive scent and/or flavor.  Almost all herbs grow best in well-drained soil which is only slightly acidic or close to neutral (pH of 6 to 7).  To determine the pH of the soil where your garden will be located, it is helpful to get soil samples tested from that area.  The soil should also contain a moderate amount of organic matter.

Although many herbs are drought-tolerant, moisture is needed to maintain active growth.  Water herbs thoroughly and then allow the soil to dry out somewhat before watering again.  Plants should be watered early enough in the day so leaves can dry before nightfall.  Damp leaves are more vulnerable to fungal development in the darkness of night, which may damage or kill the plant.  The best defenses against pests on herbs are proper growing conditions, good sanitation, removal of weak or diseased growth, and regular pruning.

Possibly hundreds of herbs can be grown successfully in Pennsylvania.  In my opinion, the easiest way to start herb gardening is with herbs used for seasoning.  Listed below are some easily grown edible herbs that I have had success in planting and harvesting:

Basil (Ocimum basilicum):  Basil is an annual herb that is very easy to grow from seed.  It is one of my favorites to use for seasoning meats or sauces.

Chamomile – Roman (Chamaemelum nobile) and German (Matricaria recutita):  This annual herb is also easy to grow from seed in early spring, and will often reseed itself the following year.  Using fresh chamomile buds for tea may be the easiest cup of tea you will ever brew!

Chives (Allium schoenoprasum):  Chives are perennials, and they tend to grow easily in bunches.  They are great cut up on potatoes – with or without sour cream!

Cilantro (Coriandrum sativum):  Cilantro is also an easy annual herb to grow from seed.  It also reseeds itself.  It is important in giving salsa its distinctive flavor, and is also used in many other Mexican dishes.

Dill (Anethum graveolens):  Dill is another easy annual self-seeding plant that can be grown from seed sown in fall or early spring.  It is great for canning pickles.  It may also be used in steak rubs and fish dishes, and in tartar sauce.

Mint (Mentha spp.):  Mints are perennials that like to spread, so be prepared to give them plenty of space, or box them in.  I use mint in iced and hot tea.

Oregano (Origanum vulgare):  Oregano is a hardy perennial which is often used in Italian cooking.

Parsley (Petroselinum crispum):  Parsley can be grown from seeds sown in early spring.    Parsley is a biennial, producing leaves the first year and flowers the next.  It tastes delightful and makes a great garnish.  It can be added to everything from roasted vegetables to soups and stews!

Rosemary (Salvia rosmarinus):  Rosemary is my favorite herb.  It tastes and smells wonderful.  At lower latitudes, it grows as an evergreen shrub.  Here in Pennsylvania, it is grown as an annual.  I like to use it on roasted meat or potatoes.

Thyme (Thymus spp.):  Thyme is a must for adding flavor to your cooking!  An active perennial, thyme will return each year.  Thyme pairs well with eggs, tomatoes, and cheese.

Some herbs can be grown in containers and brought inside in winter to provide fresh herbs all year.  Of those listed above, basil, chives, oregano, parsley, rosemary, and thyme are some of the best herbs for growing in containers.  The annuals plants can be reseeded, if necessary, to keep them actively growing.

For more information, visit the website for Clemson University’s Home and Garden Information Center (https://hgic.clemson.edu/factsheet/herbs/).  If you ever have a question concerning planting and growing herbs, please feel free to reach out to the Penn State Master Gardeners of Clinton County.  I hope you try growing your own herbs, and that you enjoy the experience!

 

Jacque Miller has been a Penn State certified Master Gardener Apprentice since March, 2021.  She can be reached at clintonmg@psu.edu or through the Clinton County Master Gardener Hotline at (570) 858-0198.