Growing organic herbs

It's a never too late to consider growing organic herbs. They are relatively easy to grow from seed, take up little space, and can reward you throughout the year. Perennial herbs will grow year after year. You can grow organic herbs indoors or outdoors with adequate sunlight. Not only are they fragrant, beautiful and useful for cooking, but they can be dried and used to make teas and infusions which have medicinal properties. For those of us who need to wait for the last frost-free days, organic herbs can be started or grown indoors from seed. Resources can be found by visiting our organic gardening resources webpage.




Healthy herb plants begin with good soil. Commercially available organic potting mixes like Miracle Gro organic potting mix can get you started. You can also mix your own seed compost using five parts good topsoil, two parts perlite, two parts sand and three parts peat moss. The seeds can either be broadcast (sprinkled evenly over the surface), or planted in seed trays with individual compartments. The seeds should remain in a light, warm place, and be watered regularly. Once the plants have developed a few seeds, plants can be hardened off outdoors during the day, and then planted in your garden. They can also be left in the pot if it is sufficiently large. You may need to thin the plants out, however. Many herbs are also good for the digestion. Here are a few more specifics on growing the more popular cooking herbs:

Basil - an annual, it comes in many varieties. Sweet basil is one of my favorites. Originating in the Pacific Islands, it spread to Asia and the Mediterranean. It's great in tomato sauces, vinegar, salads, and pesto. Leaves can be cut throughout the growing season. Leaves can be dried or frozen, or preserved in oil.

Parsley - A biennial, there are two popular forms; the familiar curly parsley, and flat-leaved Italian parsley. It is originally from the Middle East and North Africa. The seeds can be direct-sown or potted out one week before the last frost. Seeds should be spaced about 8 inches apart. It will tolerate full sun. Parsley is rich in Vitamins A, C, calcium, iron, magnesium, potassium, and riboflavin.

Cilantro (or coriander) - An annual, originally cultivated by the Egyptians. Wonderful in salsas and stews, the seeds can be sown one week before the last frost, and again in the late summer. It should receive full sun. Leaves can be preserved in vinegar or oil.

Dill - An annual, it's popular in Scandinavian and Central European cooking. Great with fish and cheese dishes. Can be direct-sown four-five weeks before the last frost. Seedlings can then be thinned to 8-12 inches apart. Good in full sun.

Chives - A perennial with a mild onion flavor. Can be direct-sown in clumps about four weeks before the last frost, and spaced 8-12 inches apart. Clumps can be divided every few years in the fall. It prefers sun or partial shade and moist soil.

Rosemary - A hardy perennial that originated in the Mediterranean, it is extremely aromatic and great with lamb, pork, and roasted vegetables like squash. It grows as a woody, evergreen bush up to 3 feet high. Can be grown easily in pots. It prefers sun in sandy, well-drained soil.

Sage - A perennial, it was used medicinally by the Romans. It grows as a woody bush about 2 feet high with soft, wrinkled leaves. It prefers sun in well-drained, alkaline soil. It's useful in stuffings, with pork or duck. Leaves can be dried or frozen.

Thyme - A perennial, great with meat, fish, and chicken, as well in stews, breads, roasts, and stuffings. It prefers sun in well-drained soil. It grows well in containers.

Small amounts of herbs can be harvested at any time by trimming a few leaves or stems from your plants. Don't remove more than 1/5 of the plant material at a time, though. Except for basil, herbs will stay fresh in the refrigerator for at least one week.

This is by no means an exhaustive treatment on the subject. A more thorough discussion can be found by going to the Seeds of Change Newsletter report on growing culinary herbs. Home and commercial growers can also obtain organic seeds from this fine company.

Organic dried herbs and seasoning are also available from Simply Organic (whose website will soon be online). You can also purchase high quality dried herbs through Frontier Natural Products Co-op or at Mountain Rose Herbs.



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