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Growing Your Own Herbs
Growing your own herbs can be a rewarding experience, not only do the plants give colour and shape to a garden they also supply us with material for cooking and medicine. Knowing when and how to cut a particular plant is not an exact science; most of it is learned by trial, error and observation. If you have a few minutes to spare we can walk together through my garden and look at methods for harvesting the most popular herbs.
Catnip (Nepeta cataria), well known for its effect on pussy cats, is also a good herb tea ingredient as it has a calming effect on humans. Cut it at ground level and it will give a second crop in September. When cutting in September cut about six inches off the ground, this will stop cats from rolling on the new foliage next spring. Many culinary thymes are in the same bed; these should be cut back after they have flowered. This achieves two things. It makes the plant look a lot neater and also encourages new growth instead of seed production. Cut just above the old woody growth, leaving about an inch of new light green stem. Lemon balm (Melissa officinalis), is another plant that should be cut at ground level. This will encourage new growth and when done again in September will stop the plant from self seeding all over the garden, a common complaint.
French tarragon (Artemesia dracunculus) seems to enjoy the just above ground level treatment. If not cut the plant will look very untidy in late summer as the leaves start to brown from the ground up. Sweet basil has to be cut on a regular basis. This will produce more side shoots for new growth and stop flower production at the same time. In early August I normally cut the plants back about eight inches up from the soil. This is because pinching the tips is no longer enough to stop it flowering. Rosemary (Rosmarinus officinalis) is a very popular plant that is slow growing until well established. If you are pruning for appearance, cut anywhere. However, if you are picking the herb for cooking, select the new tender growth and cut just above the woody stem. Quite often this will result in two new growth points.
Tea herbs such as Anise Hyssop (Agastache foeniculum) and Bergamot (Monarda didyma) can be cut at ground level. I normally do this after all the flowers have been collected and dried. This will encourage some new growth; usually not as spectacular as the first crop. Chives (Allium schoenoprasum) and Garlic Chives (Allium tuberosum) must be cut at ground level or they will not grow back until next year, instead the tips will turn brown and stay that way all summer. Dill (Anethum graveolens), Fennel (Foeniculum vulgare) and Cilantro (Coriandrum sativum) all need picking on a regular basis. Flower shoots have to be aggressively picked in order to maintain leaf production. Cilantro especially should be replaced on a regular basis. Once the summer equinox has passed it is impossible to stop it flowering.
All of the plants receive a good soaking of fish fertiliser once they have been harvested. This will gently stimulate new growth without forcing new flower shoots. Nettle tea is also a good plant booster as it is high in nitrogen.
As always, Happy Gardening and Healthy Eating.
Questions about Herbs and Gardening? Richard has the answers
Richard White
Hazelwood Herb Farm
13576 Adshead Road
Ladysmith, B.C. V9G 1H6
Canada
250-245-8007
info@hazelwoodherbfarm.com
www.hazelwoodherbfarm.com
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