Ask Chris
by CHRIS WINSLOW
There is a popular misconception among beginning gardeners that culinary herbs are hard to grow. After spending 36 years growing trees, groundcovers, annuals, perennials, tropicals and vegetables, I have come to the conclusion that herbs are actually just about the easiest of all plants to grow. And the most rewarding. What else can you grow that smells great, tastes great and looks great?
The basics for success with kitchen herbs are simple.
• Sun. Start with a garden that gets at least six hours of full sun.
• Drainage. Herbs, along with most plants, do not like to have wet feet. I like to solarize the garden plot to kill existing weeds and then till in a bunch of organic matter such as compost.
• Compost. If you haven’t started your own compost pile, buy some ready-made compost at any garden store or nursery. A cubic yard of compost will cover 324 square feet to a depth of one inch.
• Garden bed. If your garden area is rocky or made of solid clay, it might be best to make a raised bed. Build up the sides with either blocks, field gathered rock, or wood, such as landscape timbers. Make the bed at least one foot high.
Now that the bed is ready, it’s time for the herbs. They can be grown from seed or you can buy young starter plants.
The easiest ones to grow from seed are the parsleys (curled and flat leaf), the chives (onion chives and garlic chives) and basil.
Grow the rest of the kitchen herbs from small starter plants. Many of the best varieties, like French tarragon and some of the specialty rosemaries, oreganos, and sages, are not available from seed.
Young plants are usually available in four-inch pots and one-gallon containers. Most herbs will grow and fill a space of an 18 inch square, with rosemary and basil growing the largest. Both of these herbs should be allowed a three-foot square spacing.
After transplanting, the herbs should be watered in. Finish off with a layer of mulch. This will keep moisture in while keeping the weeds down.
After all this comes the reward. Herbs are beautiful plants that enhance the visual landscape. Freshly harvested herbs are the best flavoring for food and many beverages. Store-bought or dried herbs don’t have a chance when compared to homegrown.
Happy gardening everyone!
If you have a question for Chris, send it to [email protected] or It’s About Thyme: 11726 Manchaca Road, Austin, TX 78748. www.itsaboutthyme.com
