- 1). Select an area that receives six to eight hours of sunlight per day with well-drained soil. Choose an area with partial shade for such herbs as mint, borage, chives, parsley and lemon balm.
- 2). Loosen the soil with a garden fork to a depth of 12 inches. Add 3 to 5 inches of compost per 1,000 square feet. Work the compost into the top 6 to 8 inches of soil.
- 3). Use your index finger to make an indentation in the soil. Place the herb seed into it and cover lightly with soil.
- 4). Water newly planted seeds with the hose attachment set to mist. Herb plants should receive about 1 inch of water each week from rainfall or watering the plants by hand.
- 5). Apply 1 to 2 inches of organic mulch, or a layer of peal gravel, around herb plants to prevent weed growth and maintain soil moisture.
- 6). Pinch the blossoms off annual herb plants before they bloom to encourage good leaf production and plant growth. Herbs such as coriander, also called cilantro, do not need deadheading because they are grown for their seeds.
- 7). Watch for pests such as whiteflies, aphids and spider mites. Pick pests off herbs by hand and spray plants with water to wash them off. Remove diseased leaves from herb plants as needed.
- 8). Harvest herbs after morning dew has dried on the plants. Harvest herbs before the plant begins to flower to get the most flavor from the herbs in cooking.
- Advertisement -
- Advertisement -