This is the second part of the three-part series on the topic of growing herbs at home. Like we discussed in the first part, herbs are the most ‘forgiving’ plants to be growing at home.
Today we’ll discuss the second group of herbs – Annual Herbs – that can be grown at home, and how!
These are slightly trickier than the Mediterranean Herbs that we discussed last time. Annual herbs, as the name suggests, do all their flowering, growing and seed production – all in the span of a single year. Most of the plants die promptly afterwards, a few of them, though, might go on to live for a few years. The person gardening, however, can hold the reins to the production speed; and this can be done through managing seeds.
If you happen to sow some of these seeds in spring, you’ll have a crop at hand. Sow them in every few months; and you’ll have a daily supply at hand.
For most annual herbs, the only buying you have to do is with that first small packet. Thereafter, you can get down to collecting seeds on your own. Keep in mind that this won’t be possible if you’re growing hybrid herbs. With all the other types of herbs, this will be the apt way to go about building up your garden and your daily supply.
The favorite annual herbs that will top the list are basil, coriander, chervil, garlic, parsley and borage. Of these, parsley can be considered a biennial herb; as it will produce seeds only in the 2nd year.
Basil could be relatively seen as a tender plant; if frost is to as much as touch it, it will die. A pot of basil will in reality be a number of seedlings together. Each of these seedlings will be a weakling. The basil, however, is capable of being a robust plant if it is given the space to grow correctly. If it grows in its element, it will become strong and will provide for fresh leaves all through summer.
Remember to leave around 6 inches space between each seedling to ensure that they all have adequate amount of place to grow. These saplings will need rich soil, plenty of water supply and adequate amount of heat in order to grow correctly. If the temperature dips, the leaves of this herb will become tough; and not provide for the experience that they would or could otherwise. When the flower heads appear, remember to pluck them off. This will help in stimulating the growth of fresh leaves.
Chervil is a fussy herb. It doesn’t like the climatic conditions to be too hot or too cold. It is a creature of moderation. So the best way to grow chervil is to do so under a cover. The best time would be early spring. If you opt for another round of sowing in August, it will ensure that you have chervil to last you throughout winter; but for this, you’ll need a greenhouse. That’s the only way it will work.
Dill is a brilliant plant that can help attract hoverflies; and these, in turn, will eat up all the aphids that otherwise harm your plants. This is an out-and-out summer herb. There is no other time of the year to sow this one. It doesn’t work very well with transplantation; so it’s best to sow it directly in the place that it is meant to be.
Both, coriander and parsley, can be described as being robust plants. These grow much better, if they are grown like the basil – not cramped in with a number of other seedlings in the same pot. Give them enough space to grow.
Since parsley is a biennial plant, there are less chances of it seeding in the first season itself. Coriander on the other hand, is a true annual herb. So it seeds on the first signs of becoming dry.
The seeds, by themselves, are delicious. The French parsley or the flat-leafed parsley is way tastier than its English cousin.
Although garlic is called a herb, it is treated like a vegetable in that it is grown with onions, leeks and shallots. It grows from cloves (individual cloves) and is best sown in rows which are 9 inches apart from each other. The best time of the year to plant them would be in mid-October or any time until January end. Harvest will be sweet, when done in mid-summer.
Subscribe