i want to plant an herb garden. Does anyone have any tips that could help me??
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M$4 Answers
I have everything in a raised bed. I've found that for the Mediterranean herbs that like well-drained soil, this really helps. Otherwise, in my Midwestern clay, they don't like it. They're puny and die after a season. In my raised beds, they like it almost too much: I just had to pull a wandering sage plant out of a few places it wasn't supposed to be, and my oregano is likewise attempting to colonize outside the colony.
If you're using the herbs for cooking, they'll have better flavor if they're not watered terribly well. Many of our European herbs come from areas that are fairly dry in the summer and/or have poor soils. If you water them too much, it dilutes the essential oils. Mine all did fabulously in the drought we had here two years ago! I didn't loose anything, and everything tasted great.
If you're using containers, a friend taught me a trick that turned my black thumb to green. Once a week, fill your sink up with water to about an inch below the depth of your pot, and place the potted herb in it for 10 minutes. Then set it somewhere to drain. It will likely look a bit wan when you stick it in the water, but after ten minutes it will perk up. You can do groups of pots that are the same size, but if a pot is significantly deeper, you can't fill the sink up as deeply as it needs without swamping the plants in the smaller pots.
Finally, consider interplanting herbs with your vegetables and/or flowers, if you have any. I have Provence lavender growing among antique roses, and Genoa basil growing around my tomatoes. There are other good companion choices for herbs as well.
My own choices, which I researched to death before I made them years ago
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M$
List or draw your garden on paper first. If you know the size of your garden you'll easily be able to choose the appropriate plants. Likewise, if you have certain herbs in mind you'll able to plan the right size garden.
Plan Your Herb Garden - http://www.perennial-gardens.com/flower-articles/planting-an-herb-garden.htm
Herbs 101 - http://www.perennial-gardens.com/flower-articles/herbs-101.htm
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M$
Use thick plastic (from the farm supply or hardware store) to tent the herbs. This will create an extra warm, moist climate that most herbs enjoy.
Practice good culling techniques. Remove dead stems and don't take too many herbs at one time.
Water them with natural, clean water. The water from your facet is likely treated. Rainwater isn't. Collect rainwater in a barrel or large bowl and water your herbs using it. You'll be amazed at how much stronger rain water fed plants are. If it's particularly dry where you live, find a local spring and borrow some water from there.
I hope that this helps!
RB: http://www.twitter.com/AR_RobBrown
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M$
You will want to find a sunny, well lit spot to grow your indoor herb garden. Buy your herbs from reputable suppliers, I like to get plants instead of seeds, they do better for me. Choose a good all purpose compost as your herbs will be relying on it for nutrition for some time.
Use any containers you like just make sure they have drainage.
Water regularly, but be careful not to over-water, this is the main cause of death for most indoor plants. No more than once a week should be sufficient, I water once every two weeks.
I am a believer in Miracle Gro fertilizer, I use probably twice a month.
My Grandkids love chives! I let them get the kitchen scissors and clip them off to put in their scrambled eggs! They taste a lot like green onions.
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M$
Some good stuff in there Trace!
I haven't broken out from the regular chives, basil, thyme, oregano mix.
What herbs do you grow? I'd like to expand my selection out a little bit and would be interested in what you use.
Rob, right now what lived through a year of semi-neglect and a hard winter is true Greek oregano, French tarragon (makes a lovely salad dressing), chives, lemon thyme, and sage. And the Provence lavender in the roses (which are also edible). I also have some volunteer spearmint, some comfrey and some yarrow in the roses.
What didn't make it through were the rosemary (not really a big surprise), marjoram, cilantro, parsley and Genoa basil--although I expect I'll be seeing some basil seedlings shortly; stuff is just starting to come up so the rosemary *might* decide to green up.
I'm adding dill and fennel this year, and possibly angelica. I've also thought about Thai basil and lemongrass. The tall things will get planted among the roses.