L.. J) 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 ie d with paper towels.
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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.