MANY of the plants we grow such as annuals, perennials, shrubs
and trees are herbs in the true sense of the word. With increased
interest in recent years in continental or gourmet cooking the
word "herb" is nearly always thought of by home gardeners to
mean the "culinary" herb.

The Herb Garden

The herbs I have grown are listed below with instructions for growing
them. Perhaps inexperienced gardeners as well as those who
have not yet had the pleasure of growing these interesting plants will
give some thought to starting a small herb garden. Even a small plot
4 by 6 feet will grow all a small family would need. If not grown for
use in cooking, herbs are worth growing for pleasant aromatic foliage
and some of them for the beauty of the flowers as well. Herbs can be
used fresh for garnish in salads and to perk up the flavors of bland
vegetables or to add flavor to meats and stews in which case one
needs only to nip off a few leaves when wanted.

To dry herbs for winter use cut off tops of the leafy varieties in
midsummer and wash them off with cold water. Hang them up just
long enough for the drops of water to evaporate, then tie the stems
together and place in a paper bag with stem ends at the opening
and close the bag with a rubber band. Use a paper clip as a hook
through the band and place the other hooked end over your line
where you are going to hang the herbs to dry, indoors. After 2 or
3 weeks remove from paper bags, crumble the leaves and place
on a shallow pan and dry out in the oven with the setting at
"warm" or at least not over 100 degrees. Some herb enthusiasts
dry them by spreading them out on trays or sheets of hardware cloth
covered with cheese cloth and place in a dry area. To dry seed
heads allow them to grow until seeds are mature and ready to drop
from the plant. Cut seed heads on a very dry day and spread on
clean paper (not newspaper). It is better to keep them in the sun
the first day as little insects, which may have been secreted in the
heads, will leave as the seeds dry out. Store herbs in glass jars or
other airtight containers in a cool place.

HERBS TO GROW FROM SEED
BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal'
basil are attractive plants for the garden. I prefer to plant the seed
where it is to grow directly to -the garden in mid-May. Germination
usually occurs in 7 to 10 days. Basil is not difficult to transplant.
Grows to 18 inches; space 12 inches between plants. 'Dark Opal'
has beautiful deep red foliage and lovely pink flowers and is
excellent to use along a walk or as a solid bed for decoration in
the garden. Basil is very good to use to flavor tomato juice and tomato
pastes.

BORAGE (Borago officinalis) This has pinkish blossoms which turn
blue like the perennial pulmonaria. It is an annual and should be
planted directly to the garden in early May in the North. Growing
to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to
10 days. Resents transplanting except when quite small. It is
excellent used in tossed salad to add a most elusive flavor.

CHERVIL (Anthriscus cerefolium) Although this plant will germinate
in the fall and live over the winter I would advise the inexperienced
gardener to grow it as an annual, sowing the seed to the garden
in mid-May (in this area). Grows to 2 feet and should be spaced
8 inches apart. Grows quickly and is mature in 6 weeks. Resents
transplanting. Fresh leaves can be frozen in small packets after
washing carefully. Excellent to flavor egg dishes.

CHIVES (Allium scboenoprasum) This is a perennial plant growing from
bulblets. They are really very easy to grow from seed. Mine, started
under the fluorescent lights as well as in the greenhouse in the spring
germinated in 10 days. The tiny little plants look like fragile spears of
grass. When transplanted they wilt slightly. Even during a continued
drought they grow very well. Mature plants grow to 12, inches; space
6 inches apart. They are very hardy even in cold locations. Flowers
are pretty enough so that chives can be grown as a border or in the rock
garden. Fine in salads, egg dishes and sauces of all kinds. Potted up,
chives will grow on a sunny windowsill in winter.

DILL (Anethum graveolens) This is an easily grown annual with
feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet
in my garden and germinates in 7 to 10 days planted at the same
time as tender vegetables. Resents transplanting. May be spaced as
close as 4 inches apart. Self-sows readily. Fine for use in pickling and
to flavor meats.

LAVENDER (Lavandula). I have had excellent success with germinating
seeds of lavender giving a four-week pre-chilling period in the
coldframe before bringing into the greenhouse with germination in 14
days. This year sown under the lights the seeds germinated in 15
days with no pre-chilling period. This is a hardy perennial with gray
foliage and spikes of fragrant lavender flowers, which when dried are
used to perfume the linen chest and for sachets. Dry easily when hung
free in a dry garage or attic.

MARJORAM, SWEET (Majorana hortensis) This is a perennial in
frost-free sections of the South but is grown as a hardy annual in the
North. Sow seed indoors with germination in 7 to 10 days. Grows to
12 inches; space 6 inches apart. Plants may be potted up and
grown in the greenhouse or sunny window over -the winter. Adds a
delicate flavor to lamb, fish, salads and soups.

MINT (Mentha spicata) This mint is very easy to grow. It is a hardy
perennial and spreads by root stolons. Sown indoors seed germinates
in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit.
Space 12 inches apart. Is at its best in good rich soil. Fine to use for
mint jelly and in mint juleps, lemonade and other fruit drinks.

SAGE (Saivia officinalis) This is a hardy perennial in our location and
is often grown in gardens for its pretty foliage and spikes of bluish
flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet
and should be spaced 12 inches apart. Can be sown outdoors in
May with germination in 21 to 30 days. Fine herb for dressings for
chicken, turkey, pork and for flavoring sausages.

SAVORY, SUMMER (Satureja bortensis) This is an easily grown
annual being best planted in mid-May in our location directly to the
garden where it is to grow with germination in 7 to 10 days. Grows to
12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes,
beans and soups.

SESAME (Sesamum orientale) This herb has whitish colored
leaves and pretty pink flowers. Needs warmth for germination and
should not be planted into the garden until -the soil and air are very
warm; about 70 degrees. This would be in late May in our location.
Germination will take place in 3 to 7 days. Although they grow
21/2 to 3 feet they need but 9 or 10 inches between plants as
they do not branch. Seeds are used to flavor breads, crackers and
cookies.

THYME (Thymus vulgaris) This is a hardy perennial being of somewhat
shrubby growth. Leaves are cut for drying before the blossoms are
open. It is easily grown from seed sown indoors with germination in
21 to 30 days. Grows slowly when young. Grows to 12. inches;
space 8 inches apart. It needs rich soil. Thyme is used for flavoring
soups and poultry dressing.

http://www.backyardgardener.com/herb/