Growing herbs in the Florida garden
BY THERESA FRIDAY Extension Agent Santa Rosa County

Herbs are plants which are grown for the special flavor and aroma of their various parts. They can be used to season foods, for medicinal purposes or as potpourri.

Herbs can be loosely grouped into annuals (annuals live for one season and then die), biennial and perennials (which live for several years). Some popular annual herbs include basil, coriander and dill. Popular perennials include rosemary, lemon balm, marjoram and oregano.

Choose a place in your garden with at least six hours of direct sunlight each day. Herbs do well in average soil but prefer well-drained, loamy or sandy soils. Avoid ground where water stands or runs during heavy rains.

Keep in mind that some of the herbs, especially the mints, tend to proliferate and take up a lot of garden space. They can become weedy if allowed to grow unchecked.

Most herbs aren't heavy feeders. A moderate amount of fertilizer will provide all the nutrition they need. Some herbs, such as basil, chives and parsley, may need more since they're often heavily harvested.

Mulch around your herbs with an organic mulch. This will help maintain even moisture around the root system. It discourages weeds, too, and provides a layer of protection from temperature extremes.

Most herbs are fairly drought-tolerant. They require water only during drier times. Herbs grown in containers and raised planters will need more irrigation than those grown in the ground.

Herbs can be grown from seeds, cuttings or plant divisions. If you're new to gardening, you may want to skip propagation and just buy container plants from a local nursery. Later on, you may want to start new plants from seeds or cuttings.

You can harvest the herbs grown for foliage anytime, although the essential oils are most concentrated just before they bloom. Harvest herbs frequently and regularly, being careful not to deplete all of the plant's foliage. Generally, take no more than one-third of the total foliage at any one time.

Sometimes the herb garden can be too productive. At these times it is important to know how to preserve the extras. Most herbs can be kept for about a week after harvesting in plastic bags in the vegetable storage section of your refrigerator or with their stems placed in small glasses of water. Ways to preserve them for longer periods are drying and freezing.

When drying herbs, harvest the stems, leaving them long enough to easily tie them together. Next, rinse with water and blot dry. Make small bundles of about three to five stems held together with rubber bands, and insert an unbent paper clip or S-shaped piece of wire to make a hook. Then hang the bundles in a cool, dry place indoors with good air circulation.

When the herbs have dried thoroughly, store them in tightly sealed containers labeled with the name of the herb and the date. You can leave the leaves whole or crumble them to the desired fineness.

To freeze herbs place sprigs or stalks of herbs in plastic bags and put into the freezer immediately. When ready to use, snip or chop without thawing for easier handling. Mint, tarragon, parsley, chives and marjoram preserve well using this method.

Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County. The use of trade names, if used in this article, is solely for the purpose of providing specific information. It is not a guarantee, warranty, or endorsement of the product name(s) and does not signify that they are approved to the exclusion of others.