From the Eunice Bulb & Blossom Garden Club
Many herbs have medicinal properties and are very safe when used in food.
Basil helps with loss of appetite, head colds, intestinal gas, fluid retention and blood circulation. Thyme is rich in antioxidants, anti-inflammatory, anti-viral, and anti-bacterial properties. Sage protects against free radical damage, has antibacterial and antiviral properties. Dill is rich in antioxidants, protects against heart disease and cancer.
To keep an herb garden handy, grow herbs in containers. A recycled clean and empty coffee container about 10-12” deep and about 8” wide works well. Remove the label and plastic coating with a razor blade to remove the plastic coating and a goo remover for the sticky residue. Drill several holes in the bottom for drainage. Lightly sand the exterior and paint. The lid makes a good base for the container. Fill the container with good potting soil or make your own (our Facebook page has DIY potting soil recipes). Do not use garden soil without cycling it through composting as outdoor soil naturally contains bacteria and fungus and can cause seeds and smaller plants to get sick from the microbes.
Keep containers close to the kitchen door or indoors for a year-round growing season. Most herbs need 6-8 hours of direct sun per day. Water regularly, using a watering can with a spout which waters the base and is more effective.
Sage – plant 3-4 seeds 1/8 inch deep, 2-3 weeks to germinate. Harvest lightly the 1st year.
Dill – plant 4-6 seeds ¼ inch deep, 10-21 days to germinate. Thin to 1-2 plants per container.
Thyme – plant 3-4 seeds ¼ inch deep, up to 30 days to germinate. Thin to 1 inch apart.
Basil – plant 6-8 seeds ¼ inch deep, 7-10 days to germinate, thin to 1 inch apart.
Harvest regularly but no more than 1/3 of the plant each time, harvest from the top so the bottom can keep growing. To prevent damage cut herbs with sharp, clean scissors or pinching with clean fingers. Start snipping leaves from annual plants like basil and dill as soon as the plant is strong. Cut whole stems and then separate leaves from stems. Harvest in the morning or late afternoon. Cut off all flower buds so the plant will last longer.
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