HERB Chives Garlic – Chinese Leek 4″ rnd

• Herbs grow best in well-drained soil with a pH between 6.0 and 7.0. Don’t plant herbs in heavy clay soils or in areas that stay very wet. There are many herbs that are technically perennial in our area but which may not survive a particularly cold or wet winter, especially if in a site where the soil doesn’t drain well.
• Most herbs need full sun to thrive (6+ hours).
• Many herbs don’t require overly rich soil but incorporating a balanced fertilizer prior to planting can help get the plants off to a good start. 
• We sell our borage, cilantro and dill in peat pots which can be planted directly into the garden so that the roots do not have to be disturbed. Make sure that the peat pot is thoroughly moistened prior to planting. 
• The rim of the pot that sticks above the soil should be carefully removed or completely buried when planting. If left exposed, it can wick moisture out of the rest of the pot causing the soil around the seedling to dry out too quickly. 

• Plant spacing varies based on the type of herb:
  • Basil: 4 to 8” (basil is very sensitive to cold, wait to plant out until nighttime temperatures are above 55 or 60 degrees, usually after Memorial Day).
  • Borage: 12” (sold in peat pots)
  • Burnet: 8 to 12”
  • Catmint: 14 to 20”
  • Chamomile: 8”
  • Chervil: 6”
  • Chives: 2 to 8” (Chives thrive in more fertile soil than other herbs – amend the soil with a good quality compost prior to planting).
  • Cilantro: 3 to 4” (sold in peat pots).
  • Dill: 3 to 4” (sold in peat pots). Dill grows well in part sun.
  • Hyssop Anise: 6 to 12”
  • Lavender: 12 to 18”
  • Lemon Balm: 12”
  • Lemon Grass: 8 to 12”
  • Lemon Verbena: 12 to 15”
  • Lovage: 18 to 24”
  • Marjoram: 6 to 8”
  • Mint: 12 to 18”
  • Mushroom Plant: 12 to 18” (Mushroom plant grows well in a fertile soil with good moisture. Plant in a part sun location, avoiding strong afternoon sunlight).
  • Oregano: 12”
  • Parsley: 8 to 12” (Parsley thrives in more fertile soil than other herbs – amend the soil with a good quality compost prior to planting).
  • Rosemary: 24 to 36”
  • Savory: 8” 
  • Shiso: 6 to 12”
  • Stevia: 12”
  • Tarragon: 12 to 18”
  • Thyme: 6 to 8”

Most herbs need regular water once a week, but it is critical to make sure that the soil is never overly saturated or consistently wet which could lead to root rot. It is better for the soil to be on the dry side rather than too wet. Herbs that are in containers will need to be watered more often, but make sure to let the soil dry down between waterings.

Keep the planting well weeded. Using mulch, such as cocoa mulch, straw, untreated dry grass clippings or shredded leaves will suppress weed growth and help maintain some soil moisture during the summer months. For perennial herbs, mulch can also help provide some protection during the winter.

• Herbs can be harvested throughout the growing season as needed. The best time to harvest is in the mid-morning if possible for the best flavor.
  • Mint Family: (mints, basil, oregano, marjoram, rosemary, thyme, lavender, sage)
    • Cut a stem a few inches from the top just above a set of leaves.
  • Carrot Family: (dill, parsley, cilantro, lovage, chervil)
    • • Cut the leaf stalk at the base of the plant.
• Herbs can be preserved by drying or freezing for later use:
  • Air Drying:
    • Gather groups of 4 or 6 stems and tie together into bunches. Hang upside down. Larger bunches may not dry thoroughly. Good air circulation is key. Herbs can also be dried on screen racks.
    • Storage: Remove dried leaves from the stem and store the leaves whole for better flavor. They can be ground up immediately prior to use if desired. Store in a cool dark place and check periodically to make sure there are no signs of moisture. 
  • Freezing:
    • Stems may be frozen in plastic bags or herbs may be chopped and put into ice cube trays and topped with a little water before freezing.