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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Sage advice on growing

Joan Morris Knight Ridder

WALNUT CREEK, Calif. — When many gardeners dream of that perfect garden, it seems that at least part of that dream has the sweet smell of basil and rosemary.

We envision ourselves stepping out on the back patio to snip fresh parsley for the salad and lemon thyme for the salmon. But for many of us, the vision never takes root.

Herb gardens, it seems, can intimidate. We aren’t sure how to cultivate them or what to do with the herbs once they blossom.

It doesn’t have to be that way, though. Patrice Hanlon, garden director of the Gardens at Heather Farm in Walnut Creek, and Shawn Sevenski, assistant manager at Navlet’s Martinez store, say, with a little practical knowledge and a nod toward personal flavors and tastes, that herb gardens can move from being the garden of your dreams to being a dream of a garden.

Getting started: Herb gardens, as with any garden, start with the soil. Hanlon and Sevenski say it doesn’t really matter if you plant in the ground or in containers as long as you start with well-draining soil.

If the soil is mostly clay, compost should be worked into it to create better drainage, they say.

The most flavorful herbs, Hanlon says, are grown in a soil that is not too rich, or overly fertilized. Herbs are very easy to grow, Hanlon says, and require little in the way of additional help.

“Avoid fertilizer,” Hanlon says. “It is best to compost each spring. This is good for the herbs and better for the environment.”

If you’re planting in window boxes, planters or strawberry pots, regular potting soil will work just fine.

Location, location, location: Although there are exceptions, most herbs adore the sun. When deciding where to plant or position your herb garden, Sevenski and Hanlon say, pick a spot that takes advantage of the sun. If you’re planting an indoor garden, choose a south- or west-facing window.

“Most (herbs) are Mediterranean plants,” Hanlon says, “which means they love California’s wet winter and dry summer conditions.”

And while herbs don’t require a lot of water—Sevenski says over-watering may be the biggest mistake novices make—they do need an adequate supply in the heat of the summer day.

Plants are best arranged by the amount of water they’ll need, Hanlon says.

“Mints would not be happy planted with lavender,” she says, “because lavender does not require much water.”

When planting, think about how large or small the plants will be when mature, Hanlon advises. Mint tends to spread out and can overrun a garden or planter. You may want to plant your mint in a separate container. Or, if you want the mint in the ground, use an old, larger pot like the ones many nursery plants come in. Cut the bottom off and bury the pot upright in the earth, leaving the lip of the pot above ground. Plant the mint inside, Sevenski says, and it will thrive in the pot but won’t spread throughout your garden.

And herbs don’t have to have a plot of their own, Sevenski says. Colorful herbs, such as purple sage, can add color and variety when included in a flower garden or used in borders.

Sevenski says it’s important to remember that some herbs are annuals and some are perennials. Perennials stick around all year or come back each year. Annuals generally last only one season and must be replaced.

Common annuals, Sevenski says, are basil, cilantro and dill; perennials include thyme, chives and sage.

Choices: There are scores of herbs available at local nurseries and by special order. What you plant in your garden depends on what flavors you want in your meals.

The standard herb garden, if there is such a thing, includes basil, thyme, cilantro, sage and chives. Those basics will serve your needs for Mexican cuisine, spaghetti sauce, fish and poultry and salads. Mint is used in Middle Eastern cooking and in drinks.

Experiment with different types of the same herb, then try some more exotic ones.

Sharing the bounty: Herbs are great for attracting hummingbirds, butterflies, honeybees and many other pollinators to the garden, Hanlon says. And naturalists are supportive of planting to attract honeybees, which are in trouble because of a destructive mite that is killing a great many of them.

Salvias are a late-summer bloomer and a great food source for hummingbirds, Hanlon says. And finches love to feed on the seed of native Salvia clevelandii.

Dill, fennel, parsley and lovage are all nectar sources for many butterflies. All these can be harvested for drying and then allowed to flower for the butterflies.

The harvest: The goal of all plants is to reproduce, or make seeds, Hanlon says.

“They do this by producing flowers either all in one season, or year after year,” Hanlon says. “For the most flavors from herbs, they need to be harvested before they set flower. Basil, for example, will try to flower throughout the summer, but if it is harvested before it begins to flower, it will encourage the plant to continue growing and give you a continuous supply of the herb.”

Herbs for cooking can be picked at any time, but the flavor is best, Hanlon and Sevenski say, when picked in the morning, after the dew has dried, but before it gets too hot. Mid-morning is usually a perfect time. Touching the herbs while they are wet can destroy flavorful oils in and on the plant.

If you want to dry herbs for later use, it’s best to take the slow route, they say. Store the herbs in a well-ventilated area, out of the sun. If you’re drying individual leaves, be sure to lie them flat in a single layer. You also can bundle herbs together and hang them for air drying.