Growing herbs for cooking and healing has been going on for many centuries. Herbs for cooking not only bring wonderful flavors to our foods but also our drinks. They have become very popular today, whether they are fresh or dried, to more people than fifty years ago. There are herbalists who value the healing properties of specific flowers, roots, and leaves. The beauty and fragrance of many leaves and flowers of herbs can be preserved and many crafters are able to incorporate them into wreaths, potpourri, and sachets. Many gardeners prefer to grow herbs in their garden because they are pest resistant and they require little maintenance.

Kitchen Variety

Many of us think of herbs as just the kitchen variety such as cilantro, basil, parsley, oregano, sage, rosemary, and thyme. An herb is a plant, whether it is annual, perennial, shrub or vine, which has useful value besides looking and smelling beautiful in our gardens. Most of the herbs grow best in a garden soil that is rich and well-drained. There are some other popular herbs, such as lavender, rosemary, bay, and winter savory that are classified as a woody plant and would rather have a quickly drained soil that is gritty. The reason good drainage is so important is because the roots have a tendency to rot if there is standing water around the crown of the root. If you have heavy soil or clay soil it would be a good idea to add a fair amount of organic material, such as compost, to enhance the drainage.

In order for the herbs to grow well and develop their necessary oils that create the flavor and aroma, they are going to need warmth and full sun. If you have a drainage problem you may want to grow your herbs in raised beds; this gives them proper drainage and warmer soil Lebensmittelaromen  during the early stages of growth. Stone edging or brick placed around your raised beds help retain and reflect heat for the herbs. Paving around herbs grown in containers or planters creates a warm micro-climate.

Growing Herbs in Containers

Growing herbs in containers is an excellent idea for several reasons. First, the perennials such as flowering sages and rosemary will grow throughout the year because you can bring them indoors when the temperatures begin to drop especially if you live in the colder climate areas. Second, these garden containers give us the advantage to move them around when it is needed. Container growing herbs are also good for the gardener who has limited garden space, no garden space or soil that does not drain properly. Most herb gardens seem to look and smell their best the closer to maturity they get due to the aromatic oils.

The fall season is the best time for cutting and drying the perennial herbs such as thyme, rosemary, oregano and bay. It is probably better to use a sharp scissors or flower clipper to cut their stems. You want the bundles of herbs to be somewhat small so you can bind them together with rubber bands. If twine is used the bundles will fall apart as they dry and shrink. Once they are bundled properly hang them upside down in a dry well-ventilated area that is not in the direct sun. Giving away bundles of herb bouquets during the holidays is a thoughtful idea; once your herbs have been picked select several varieties for binding and drying and when giving as gifts wrap them with raffia.

After you have dried the herbs for yourself discard the stems and store the actual herbs in airtight containers. The herbs with thick, succulent leaves will dry better in a dehydrator. You can dry your herbs any way you wish, just remember to harvest them right after you see the flower buds and before they open. This way you can be sure to get the highest possible absorption of essential oils. In the early morning, after any morning dew has disappeared and before it gets too hot, is the best time to harvest your herbs.

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