By Island County Extension Agent, Donald B. Meehan
HERBS
Recently I asked WSU-Master Gardener, Barbara Fisler to write an article about growing herbs here on Whidbey Island. Barb has been active as a WSU-Master Gardener for a number of years. She regularly goes into the local schools to teach about herbs and has taught adult groups as well.
Barb informs me that herbs are easy to grow and blend into the garden or landscape setting around the home well. Barb has an extensive herb garden which she uses as a source of plants for home use as well as in giving demonstrations for local groups. Here are Barb's thoughts on herbs:
No matter how you say it is correct, with or without the "H". Herb is short for herbaceous, having no woody parts. Traditionally herb has meant plants useful for their culinary, aromatic, or medicinal use. The difference between herbs and spices are not clear-cut. Spices are generally from the southern hemisphere and only one part of the plant may be used. Generally with herbs, all or most plant parts: leaves, roots, seeds, etc, have been used.
Herbs were originally grown mainly for their medicinal use. Culinary herbs were used to cover the taste of food that was less than fresh. Fragrant and strong-smelling herbs were used for strewing to cover unpleasant household odors and repel insects in homes and public buildings.
The first cultivated gardens were herbs raised around monasteries for medicinal use. During the Roman Empire wealthy Romans planted intricate knot gardens for competition to outdo each other with their beauty.
Herbs come in a variety of sizes, colors, leaf textures and shapes. They are attractive landscape plants. They mix well in a perennial flower border, around ornamental shrubs and are attractive and may be beneficial in the vegetable garden.
Bees and other pollinating insects are attracted to herbs but other insects don't seem to bother them and some herbs actually repel insects. Most herbs seem to be immune to diseases, but slugs love them. Slugs especially love the tender young shoots in spring and live for generations hidden inside some plants. They must be controlled from February to November.
Culinary herbs can be used to flavor food, make teas, jellies and vinegars. Fragrant herbs can be used for potpourri, cosmetics, scented candles, wreaths and sachets.
Herbs used for medicinal purposes must be used only with proper knowledge and caution. Mixing of different herbs for teas or medicinal use is not recommended for the amateur.
Most herbs were used medicinally long ago and that is very interesting from a historical viewpoint. Some are still listed in pharmaceuticals.
Many uses were based on the shape of the plant that resembled the part of mans body. Hardly a trustworthy way to prescribe medicine. Many of the original medicinal plants are now used for their historical value in the herb garden or as an ornamental. A few examples are Ajuga, Barberry, Lambs Ear, Tansy (not Tansy Ragwort), Sumac and Willow.
Some of the fragrant herbs are: Roses, Lavender, Lemon Balm, Mints, Thymes, Rosemary and Violet.
Some herbs that are unpleasant to insects are Fever Few, Southerwood and Worm-Wood. Penny Royal rubbed on the skin when gardening in the evening helps repel mosquitoes and Tansy planted near the kitchen seems to deter ants.
Culinary herbs: Garlic, Chives, Sage, Thyme, Winter Savory, Tarragon, Oregano and tender Rosemary are all perennials that grow well on Whidbey Island. Chervil, Fennel Borage, Caraway and Coriander are biennial that reseed after two seasons. Parsley and Dill will come back if one or two plants are left to go to seed. Basil, Marjoram and Savory are annuals.
Parsley is great to use fresh or dried. It will dry overnight in the oven on lowest heat with the door open. When crisp, rub through a sieve, put in a jar near salt and pepper and use on almost everything. Parsley, Sage, Rosemary and Thyme is a good combination to dry and mix together. It is good for stuffing, meat loaf and fish chowders. Add some Oregano and Basil and use for spaghetti and tomato dishes. You need to experiment with them. Don't use a heavy hand until you know what flavors you like.
Dry herbs in the oven, on screen trays, in baskets hanging in bunches or whatever works best for you. Dehydrators work but must be watched carefully if they don't have a fan. Microwaves are the newest method for drying and some herbs dry very well frozen, especially Chives.
Herbs can be used for vinegars. Put sprigs in white or wine vinegar, let sit for a couple of weeks and strain. Add a few fresh sprigs if you want it a bit stronger flavored. Putting herbs in vinegar will also preserve them for later use when the vinegar is all gone. Tarragon, Dill, Basil, Rosemary, Lemon Thyme and most culinary herbs can be used. Use the vinegar for salads, soups and etc.
Garlic can be blended with oil and frozen or refrigerated. It can then be easily added to foods. Chewing a little fresh parsley or mint will sweeten your breath.
Some herbs have multiple uses. For example Sage, which is useful in the vegetable garden to discourage insects, is also culinary, aromatic and makes an attractive grayish-green ornamental that contrasts nicely with our winter greenery.
The best way to learn about herbs is to grow them. Cultural needs are not complicated but most of them do no "thrive on neglect". They need regular garden soil, good drainage and at least six hours of sun per day. Most sun lovers will tolerate some shade, in our climate most shade lovers will grow in full sun. You need to experiment a little with our growing conditions and see where the herbs do best, using reference material for guidelines.
The soil acidity should ideally be neutral but does not seem to be a critical factor here. Watering and fertilizing should be based somewhat on use. If you will be harvesting your herbs, you'll want to fertilize and water enough to keep the plants growing well and healthy. You can harvest at least twice a year or you can just take a little at a time all season. If they are mainly for landscaping then you don't have to do as much for them. You don't want to water too much if you're going to dry them or it will take longer to dry. You'll want to fertilize in spring to perk up your plants after winter, and again in mid summer, if needed. Most herbalists prefer compost or manure but you can use an all purpose fertilizer 5-10-10. Mulches are helpful to preserve moisture, improve the soil and keep foliage clean.
Lemon Verbena, Rosemary and Eucalyptus will normally over-winter in our climate with additional protection. This last winter was too severe and all of mine were killed. A word of warning about mints, they really should be contained in a bottom-less container or they are liable to take over the garden. If you have limited space you can grow herbs in pots. A large pot will hold Sage, Thyme, Chives and, if protected, Creeping Rosemary -- a nice combination for use and beauty. If you let Chives blossom you can pull the flowers apart and use in salads.
Growing most herb's indoors can be difficult unless you have really ideal growing conditions. Adequate light is important, as is humidity. Be careful not to over water. If you are really interested in growing herbs try them under whatever restrictions may have. Its fun.
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