April is a great month to get herbs established, so for everyone who likes to eat (and I’m assuming that is everyone), consider growing some culinary herbs.
Many herbs are well adapted to container gardening because of their small size. The containers can be placed on patios, porches or balconies, and herbs with a cascading habit do well in hanging baskets.
Most herbs do best in full sun, though some can handle partial to full shade. They can be placed throughout the landscape, are easy to grow and are delicious to add to your food.
Here are some herbs that can be planted in full sun and enriched soil. If you haven’t already added organic matter (such as compost or aged manure) to your sandy soil, do so before planting these herbs. Be sure to also inoculate the planting holes of all your plants with a variety of mycorrhizae to get some biology back into your dirt.
Sweet basil (Ocimum basilicum) is a popular annual that is the main ingredient in pesto. There are many types, from large to small leaved, with leaf colors ranging from green to purple. This plant can be started easily from seed and grown in full sun or partial shade. The tender green leaves can be used fresh or dried in soups, stews, sauces, meat, fish, eggs, salads or with vegetables.
Dill (Anethum graveolens) is the plant whose young leaves and fully developed green fruits (seeds) give dill pickles their name. This herb is an erect, strong-smelling annual which grows to 4 feet. Attractive yellow flowers are produced in large umbels. Dill grows easily from seed. The leaves can be used fresh or dried along with the dried seeds in soups, stews, sauces, fish, eggs, pickles, salads and vegetables. This plant is also a host plant for the Black Swallowtail butterfly, so if you see caterpillars, buy more plants so you all have enough to eat.
Mints are some of the easiest-to-grow perennial herbs in Florida. Spearmint (Mentha spicata) and peppermint (Mentha piperita) are two of the most popular mints. Mints are easiest to start from cuttings, or you can buy a four-inch pot from a nursery. Mints prefer moist soil and can tolerate shade or full sun. The leaves and flowering tops are the useful parts that can be used either fresh or dried. Mints can also be grown in hanging baskets, containers or in the landscape. If mints are planted in the ground, they will take over if they have ample water. Withholding water will slow their growth.
Parsley (Petroselinum crispum) grows well in full sun to full shade. The fresh leaves can be used in soups, stews, sauces, meat, fish, eggs salads and vegetables or chewed to freshen the breath. When harvesting parsley leaves, just remove the outer leaves, leaving the central growth alone. Parsley looks attractive in hanging baskets, containers or in the landscape. Parsley is another host plant for the Black Swallowtail butterfly, so let those caterpillars live.
Chives (Allium schoenoprasum) are perennials and can be started from seed but will take a long time to produce plants large enough to use in your cooking. The hollow, tubular leaves of chives are used fresh in dressings, soups, omelets and potatoes. Chives can be grown in pots or used in the landscape as an edging plant, border or in a rock garden. It is a good practice to dig up the plants, cut them in sections and replant them every three to four years. The more water the plants receive, the larger the leaves will grow. Chives don't dry well, but they can be chopped up and frozen, either in an ice cube or in a freezer bag.
More by Sally Scalera:
Chervil (Anthriscus cerefolium) is a winter annual that has lacy foliage with a wonderful anise flavor. Make a note on your calendar to purchase seeds and sow them in October or November. This herb needs a shadier location and is easy to grow from seed. Chervil can be used to season seafood, poultry, omelets, soups, salads and vegetables. It is very popular in France and is one of the four herbs found in the French herb mixture Fines Herbes. Because chervil is a delicate herb, it is best to add it near the very end of cooking to preserve its flavor.
The following herbs can handle our naturally sandy soil and full sun:
Rosemary (Rosmarinus officinalis) is a woody shrub that can grow to four feet or more. It can be grown in full sun to partial shade but needs well-drained soils. The fresh leaves can be used with meat, fish, game, vegetables, cheese, eggs, soups, stews, sauces and salads. The dried stems that are stripped of their leaves can also be burned in the fireplace or grill for a wonderful aroma.
Oregano (Origanum heracleoticum) is a low growing, perennial ground cover for well-draining soils. The fresh leaves can be used in stews, soups, cheese, eggs, bread, meat, shellfish, vegetables and pizza. The leaves have the best flavor when the flowers are beginning to bloom. Oregano also makes a great ground cover where there is a slope and possible erosion.
Thyme (Thymus vulgaris) is a shrubby perennial that comes in a variety of shapes and sizes. Usually, it is a small growing plant less than 1 1/2 feet tall, with very tiny gray-green leaves. Purplish flowers are formed at the ends of the stems. To harvest, remove the top one-third portion of the plant when in full bloom and spread on newspaper in a well-ventilated room to dry. After they are dry, strip the leaves and flowering tops from the stem and store in tightly closed containers.
After planting herbs, regardless if they are in the ground or in a container, be sure to do the following two things:
- Re-mineralize the soil by applying a rock or volcanic powder (i.e. Azomite, etc.) around the herbs. This will provide important trace elements that will increase the nutrition of your herbs.
- Inoculate your plants with beneficial soil microbes using a liquid inoculum that has a large variety of bacteria and both endo and ectomycorrhizae. These microorganisms will help your herbs as they grow. Mix the recommended amount for one gallon of water and water the rootballs of your plants. This can be repeated two to three times just for good measure. . For more information on this step, email me at sasc@ufl.edu.
This is just a partial list of some of the culinary herbs that can be grown in your landscape, container garden or vegetable garden. Why not start with one of your favorite herbs that you could add to your meals, like oregano for your nachos? Everyone can enjoy the flavor of home-grown herbs by growing parsley in a hanging basket, chives in a pot on your balcony, or rosemary along your front walk.
Sally Scalera is an urban horticulture agent and master gardener coordinator for the University of Florida’s Institute of Food and Agriculture Sciences. Email sasc@ufl.edu.
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