Fall is for herbs

Herbs are plants that are used as flavoring agents. The common
herbs used in cooking are referred to as culinary herbs. Mild or
savory herbs impart a delicate flavor to food, while the stronger,
or pungent, herbs add zest to foods.

Herbs are attractive and varied, so their ornamental value is
also important. It enables them to be used in flower beds, borders,
rock gardens, or corner plantings.

Some herbs are annuals while others are perennial, meaning they
come up year after year. Annual herbs may be placed in an annual
flower garden or vegetable garden. Perennial herbs should be
located at the side of the garden where they won’t interfere with
next year’s soil preparation.

Care for the herb garden will be similar to a vegetable or
flower garden. Select a sunny, well-drained location. Apply a
slow-release fertilizer at the rate of two pounds per 100 square
feet.

Water as necessary during dry periods. Generally, about one is
needed per week, if not supplied by natural rainfall. A mulch will
help conserve soil moisture and reduce weed growth as well. The
mint varieties prefer moist soil, so they require more frequent
watering.

Annual and biennial herbs can be established by planting the
seed directly in the garden or starting seeds indoors for later
transplanting to the garden.

Seed produced by the herb plants themselves may be saved for
next year’s crop, or seeds may be obtained from a local garden
center or seed catalog.

To save your own seed, harvest the entire seed head after it has
dried on the plant. The seeds should then be allowed to dry in a
protected location that is cool and dry.

After the seeds are thoroughly dry, thresh the seed from the
seed heads and discard the trash. Store in labeled jars in a dark,
cool, dry, location.

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Bill & Sheila’s A-Z of herbs