By Robert R. Westerfield
University of
Georgia
The magical properties of herbs are entwined in the lore of many
cultures. People have used them since early times for healing,
fragrances and distinctive flavors.
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However you use them, herbs can be exciting in any landscape,
too, from formal herb gardens to informal mixes in beds of
annuals, perennials or shrubs.
Herb flowers and foliage provide a beautiful palette of color and
great variation in texture and form. Herbs lend themselves well
to small containers, too, such as window boxes or whisky barrels.
Herbs do well in average soil but prefer well-drained, loamy or
sandy soils. Choose a place for your herbs with at least 6 hours
of direct sunlight each day.
Best soil
A soil pH range of 6 to 7.5 is just fine for most herbs. Some,
such as rosemary or lavender, prefer the pH slightly higher.
Test the soil before you plant to see the actual pH of your soil.
Then add the right amount of dolomitic lime to adjust it.
Most herbs aren’t heavy feeders. A moderate amount of fertilizer
will provide all the nutrition they need. Some herbs, such as
basil, chives and parsley, may need more since they’re often
heavily harvested.
When you prepare the herb bed, work in generous amounts of
compost or rotted manure. Till it into the native soil to 12
inches deep.
Planting on raised beds is a great idea, especially if drainage
is of any concern. You can build raised beds of rocks, landscape
timbers, railroad ties, old tires or other materials.
More tips
Mulch around your herbs with pine straw or bark. This will help
maintain even moisture around the root system. It discourages
weeds, too, and provides a layer of protection from temperature
extremes.
Most herbs are fairly drought-tolerant. They require water only
during drier times. Herbs grown in containers and raised planters
will meed more irrigation than those grown in the ground.
Herbs can be grown from seeds, cuttings or plant divisions. If
you’re new to gardening, you may want to skip propagation and
just buy container plants from a local nursery. Later on, you may
want to start new plants from seeds or cuttings.
You can harvest the herbs grown for foliage anytime, although the
essential oils are most concentrated just before they bloom.
Collect the seedheads of herbs grown for their seeds, such as
fennel and dill, soon after the seeds have matured. Herbs are
best collected in late morning, rinsed quickly and air-dried.
Drying or freezing will preserve them.
Seven for starters
The list of herbs you can plant is long. But the following short
list will help the beginner get started.
These seven herbs do well in the South. They’re easy to grow. As
you get more confidence, you can add other. (The first one is an
annual, but the other six are perennials. The last two aren’t
used for cooking.)
Basil requires sun and moderate
moisture. Clip flowers to encourage bushiness and prolong the
life of the plant. Use in tomato sauce and pesto.
Mint does well in sun or partial
shade and semimoist soil. Plant it in a container to keep it from
spreading out of control. Use it in desserts and tea and as a
garnish.
Oregano likes full sun and
moderate moisture. Use it in meats and vegetables.
Sage does best in the sun with
moderate moisture. Trim it to promote bushiness. Use it in meat,
cheese and potpourri.
Chives thrive in full sun or
partial shade with moderate moisture. Use in eggs, meats and
vegetables.
Yarrow needs full sun and moderate
moisture. It may need staking. Use it in fresh and dried
arrangements.
Scented geranium does well in full
sun or partial shade with moderate moisture. Move it indoors for
the winter. Use it in potpourri.
(Bob Westerfield is the Cooperative Extension consumer
horticulturist with the University of Georgia College of
Agricultural and Environmental Sciences.)
