Kitchen Herb
Plant a garden of flavorful herbs for making pesto, pickles and salsa and to enhance soups, sauces and salads. Includes both annuals and perennials.
Planting Guide:
Calendula
- Sow seeds directly in the ground in early spring.
- Spacing: two plants per sq. ft.
- Replant any time you have a little space in the garden. Fast-growing.
- Days to bloom: 55 days from planting seeds
- Hint: Pick off spent flowers to keep plant blooming.
Basil
- Plant seeds 1/4″ deep indoors six weeks before last frost; outdoors two weeks after last frost.
- Transplant seedlings two to three weeks after last frost or when soil reaches 70 degrees F.
- Replant if you have space and want more.
- Spacing: two plants per sq. ft.
- Days to harvest: 40-55 days from transplant. Harvest leaves as desired. Not frost-hardy.
- Hint: Pinch stems early and often to stimulate branching and bushy growth.
Oregano
- Purchase potted plant as seed-grown plants may not have good flavor. Hardy perennial.
- Spacing: one plant per sq. ft.
- Days to harvest: Leaves from first-year plants can be picked sparingly by midsummer.
- Hint: Plants with white flowers have best-tasting leaves. Cull plants that revert to pink flowers.
Chives
- Purchase a pot of chives or get a clump from a neighbor. Plant in garden anytime. Hardy perennial.
- Spacing: one plant per sq. ft.
- Days to harvest: Leaves can be harvested from early spring on – as soon as they are 6″ tall. Cutting promotes regrowth. Use flowers in salads.
- Hint: Divide and pot up some chives in fall and bring indoors to grow on a sunny windowsill all winter.
Sage
- Start with a small purchased plant. Hardy perennial.
- Spacing: one plant per sq. ft.
- Days to harvest: Leaves from first-year plants can be picked sparingly by midsummer.
- Hint: Sage needs to be divided every third or fourth spring to keep it vigorous.
Rosemary
- Germination is poor and seeds must be very fresh, so buying potted plants is recommended. Plant outdoors only after all danger of frost. Grow in garden or in pot. Tender perennial.
- Spacing: one plant per sq. ft.
- Days to harvest: Leaves from first year plants can be picked sparingly by midsummer.
- Hint: Do not allow rosemary to dry out completely. In cold climates, bring plant indoors and grow in sunny window during winter.
Thyme
- Plant: Start with a small potted plant in mid-spring. Hardiness varies depending on variety. Tender or hardy perennial.
- Spacing: two plants per sq. ft.
- Days to harvest: Leaves from first year plants can be picked sparingly by midsummer.
- Hint: Good drainage is essential for success. Work in plenty of compost, but no fertilizer is needed.
Cilantro
- Sow seeds directly in the garden around last frost date. Plant 1/4″ to 1/2″ deep. Cilantro goes to seed quickly, so plant more seeds every three weeks to ensure a constant supply.
- Spacing: Sow 18 seeds per sq. ft.; thin to nine plants per sq. ft.
- Days to harvest: 50 days for leaves, 90 days for seed harvest.
- Hint: Do not fertilize. Harvest individual stems or cut back entire plant with scissors, leaving 1″ at base to regrow.
Parsley
- Start seeds 1/4″ deep indoors 10 to 12 weeks before last frost.
- Transplant seedlings into garden up to a month before last frost.
- Spacing: two plants per sq. ft.
- Edible all summer and into winter.
- Biennial: plants will go to seed second year.
- Days to harvest: 75. Begin harvesting foliage at any time. Very frost-hardy.
- Hint: Parsley takes up to 21 days to germinate. Treat seeds with hot water before planting.
Dill
- Plant: Sow seeds directly in the garden after danger of frost. Keep soil moist during germination. Sow continuously to maintain a supply of fresh, tender foliage.
- Spacing: Sow 18 seeds per sq. ft.; thin to nine plants per sq. ft.
- Days to harvest: 40 to 50 days for leaf, 85 to 105 days for seed.
- Hint: For seed, protect plants from wind or stake to keep them from flopping.