Grow Your Own Herbs at Home

Checking out the cost for different herbs, has lead me to believe that it is cheaper to raise them myself. You really don't use an abundance of herbs in your meals anyway, so why spend your hard earned money on something you can raise yourself?

In recent years, many individuals have discovered that different herbs have a medicinal purpose. Herbs have many different uses. They can be either dried or frozen.

Many individuals think that they can't do it because they are not the green thumb type of individual. Actually, it really isn't that difficult to do. Here are some very helpful ideas.

Select an area that gets at least 8 full hours of sunlight. With the exception of a few herbs, they all need adequate sunlight. The herbs produce an oil that accounts for their flavor. Sunlight is needed to produce this oil.

Many individuals will build a small area specifically for herbs. They keep it away from other vegetation. They will place small markers to indicate what is growing and where.

Neutral soil is the best. Too much fertilizer will produce too much foliage. The more foliage, the less flavor.

Proper amounts of water is important. You have to know your herbs and what they need. For example, a herb like mint needs lots of water. Others thrive in drier soil. Most seed packets will have directions to follow when it comes to water. If you have your own seeds, then look up a book on herbs or get it over the web. Most of the important herbs though use very little water.

Cultivate your soil between 12 inches and 18 inches. Break it up well and then add your organic mixture with it if you need to. Once it is blended together, let it sit for about 48 hours.

Growing plants from seeds is very easily done. Plant your seeds in small pots are planters inside but, with sunlight. Let them grow like you would with pepper or tomato plants. Once they are strong enough, replant them into your garden.

Most herbs won't be harmed by disease or pests. Don't worry about them unless you see them start to being attacked. Things to look for are Aphids after dill, fennel and caraway. Spider mites in hot dry weather. Grasshoppers and caterpillars can also attack herbs but, are easily removed with a spray.

Propagation by cutting, division, and layering. There are certain herbs that can be matured by these three ways. Layering is suitable for perennials with flexible branches. Layering is done by lightly scraping the bark of a limb that is very flexible. You then bend the limb from the parent plant down into the soil. You may have to use a small stake and string to hold it in place. Bee sure the scraped bark is in the soil. Layering works good for herbs like thyme, sage, bay, and lemon balm.

Division works well for tarragon, chives, and mints. It is best to use division on plants that are two or three years old. This is because they are stronger than the new ones.

Cuttings can propagate lavender, lemon balm, sage, and rosemary. Always take your cuttings in the late spring or summer. If you take them in the fall, it will take longer for them to grow. Once again, know your herbs and what works. You can save money by doing these three.

To help protect your herbs in the winter time, put about 4 inches of loose mulch over them and leave them alone all winter. In the spring, when you see them starting to grow remove the mulch.

You can freeze dill, chives, and basil without blanching. Just be sure, that they are in airtight bags or containers. Other herbs will need to be blanched in salted boiling water for 50 seconds. Then place them in cool water and let them cool down. Blot them dry and place them in the freezer like you did with the others.

Always label your herbs with a dark marker on the outside of the container or bag.

One last comment. Try to use your herbs within two years because they will start loosing their flavor on the third year.