Lyla Lindsey
Growing herbs is a great way to get started with edible plants, and they are some of the easiest plants to grow. Most herbs are annuals, which means they grow fast and only last a year, so it's important to make the most of the growing and harvesting season. Herbs can be grown in pots, planters, or outdoors in the garden, and they prefer full sun, although some herbs like chives, coriander, lemon balm, mint, and parsley can grow in semi-shade. The best time to plant new seedlings is in early spring, when the soil temperature is between 18 and 21 degrees Celsius, and there is consistent rain.
| Characteristics | Values |
|---|---|
| Best time to plant | Early spring |
| Soil preparation | Add compost and slow-release fertiliser, ensure free-draining |
| Soil temperature | 18-21°C |
| Soil moisture | Reliable moisture, but well-drained |
| Sunlight | Full sun, at least half a day |
| Pest control | Natural aromatic elements repel pests |
| Harvesting | Pick frequently, just before use |
| Storage | Air dry, freeze, or convert into sauces |
| Types | Annual, biennial, perennial |
| Examples | Basil, rosemary, thyme, coriander, mint, sage, oregano, parsley, chives |
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What You'll Learn
Choosing the right herbs
First, consider what dishes you usually cook and what flavours you enjoy. If you're growing herbs for the first time, it's best to start with the herbs you use most often. The most common herbs used in cooking include basil, coriander, mint, rosemary, thyme, oregano, sage, and parsley.
Next, think about the growing conditions you can offer. Most herbs prefer full sun and well-drained soil, but some are more versatile than others. For example, Mediterranean herbs like rosemary, thyme, oregano, and sage can tolerate drought-like conditions once established, whereas basil, coriander, and mint require regular watering, especially during hot and dry conditions. If you don't have a sunny spot, parsley, mint, and coriander are happy to grow in semi-shade.
It's also important to consider the specific needs of each herb. For instance, herbs from the carrot family, like parsley and coriander, tend to bolt (flower and set seed), whereas herbs from the mint family, like basil and oregano, generally don't. Basil, for example, prefers a sunny window and requires regular watering, while mint prefers indirect light and likes to be kept moist.
Finally, decide whether you want to grow herbs from seeds or cuttings. Seeds are the easiest way to grow herbs, and you can sow them directly outdoors or in seed-raising trays before transplanting them into the garden. However, some herbs, like rosemary and mint, work particularly well when grown from cuttings.
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Preparing the soil
The best time to grow herbs in Australia is during spring and autumn, avoiding the extreme temperatures of summer and winter. Now, let's talk about preparing the soil, a crucial step in the herb-growing process.
When growing herbs, it is essential to prepare a fertile and well-drained soil bed. Start by mixing in a generous amount of well-rotted manure or compost to improve soil fertility and drainage. This will provide your herbs with the nutrients they need to thrive. Ensure the soil is light and fluffy by breaking up any large clumps and removing rocks or debris. Herbs prefer a slightly acidic soil pH, so aim for a range of 6.0 to 7.5. You can adjust the pH by adding sulphur or lime, but be sure to test the soil before making any adjustments.
The ideal soil for herbs is rich in organic matter and has a light, fluffy texture that allows roots to grow easily. To achieve this, mix in a couple of inches of organic matter, such as compost, peat moss, or well-rotted manure. This will not only improve drainage but also help the soil retain moisture, ensuring your herbs receive a consistent supply of water. If your soil is heavy or clay-based, consider adding sand or grit to further enhance drainage.
It is important to ensure your soil has good drainage to prevent waterlogging, which can cause root rot and other issues. Create a raised bed or use containers with a quality potting mix if your soil is particularly dense or prone to waterlogging. This will not only improve drainage but also provide a more suitable environment for your herbs to grow. Remember, most herbs prefer a sunny position, so choose a spot that receives at least
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Planting
Herbs are some of the easiest plants to grow, and they can thrive in various locations, including the garden, on a windowsill, or in pots. They are also versatile in terms of sunlight, with some herbs, such as parsley and mint, growing well in full sun through to semi-shade. Other herbs, like rosemary, oregano, thyme, and sage, prefer more sun and can even tolerate drought-like conditions once they are established.
Before planting, it is important to prepare the soil with compost and slow-release fertiliser, ensuring it is well-draining. Herbs prefer moist, well-drained soil enriched with organic matter. If the soil is challenging to work with, consider growing herbs in raised garden beds or pots. When planting, dig shallow rows and scatter seeds thinly along them. If transplanting seedlings, dig holes twice the width and the same depth as the root ball, insert the plant, and backfill. Water generously, and as seedlings emerge, feed weekly with liquid plant food.
For larger herbs like rosemary, you will eventually need to repot them into larger containers. Choose a decorative pot large enough for your mature herb, and fill it with a premium potting mix designed for vegetables and herbs. If you are planting from seeds, add a layer of seed-raising mix to the top and use a dibbler to poke shallow planting holes. Refer to the seed pack for the correct depth and spacing.
Herbs are typically annuals, so they grow fast and only last a year. To make the most of the growing season, feed herbs regularly with liquid plant food. Pinch or remove flower buds to help them last longer. Many herbs, such as basil, coriander, and mint, will thrive with regular watering, especially in hot and dry conditions. However, be sure to always water the soil, not the foliage.
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Maintenance
Herbs are some of the easiest plants to grow and they require very little maintenance. Most herbs are annuals, meaning they only last a year, so it is important to make the most of the growing and harvest season.
Before planting, prepare the soil with compost and slow-release fertiliser, and ensure it is free-draining. Herbs do not like to have their roots sitting in stagnant water, so the soil should have good drainage. Most herbs prefer a light, well-drained, crumbly soil, but most will grow satisfactorily in heavier soil, provided there is good drainage.
Most herbs prefer to grow in full sun, so position them in a spot where they will receive at least half a day of direct sunlight. However, some herbs, like chives, coriander, lemon balm, mint, and parsley, can grow in slightly more shaded spots.
Water herbs regularly, especially when they have just been planted. Always water the soil, not the foliage. If regular watering is not possible, mix organic compost into the soil and surface mulch to a depth of at least 10 cm to help retain moisture.
To boost plant growth, feed herbs regularly with liquid plant food. Pinch or remove flower buds from herbs like basil, sage, and thyme to help them last longer. Pinching the growing tips encourages bushier, compact growth and reduces the likelihood of annual herbs running to seed.
Frequent picking keeps plants bushy and growing strongly. Never pick all the leaves off the plant, always leave some to sustain future growth.
Perennial herbs need annual pruning and applications of controlled-release fertiliser in spring and autumn. The lower stems of perennial herbs tend to become woody with age, so it is best to tip prune from a very early age.
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Harvesting and preserving
Herbs should be harvested when the oils responsible for their flavour and aroma are at their peak. The timing depends on the plant part you are harvesting and the intended use. Herbs grown for their foliage should be harvested before they flower, as flowering can cause the foliage to develop an off-flavour. Harvest herbs grown for seeds as the seed pods change colour from green to brown to grey, but before they shatter. Collect herb flowers just before full flower and harvest herb roots in the fall after the foliage fades.
Begin harvesting the herb when the plant has enough foliage to maintain growth. Up to 75% of the current season's growth can be harvested at one time. Harvest early in the morning, after the dew dries but before the heat of the day. Most herbs are best picked frequently. Pinch out the growing tips to encourage bushier, compact growth and to reduce the likelihood of annual herbs running to seed. It is best to harvest just before use for maximum flavour and freshness.
Freezing and drying herbs when they are plentiful allows you to use them later. Most herbs are at their peak flavour when flower buds first appear, before they are fully open. Pick herbs in the morning, just after the dew evaporates and before the sun is hot. Discard bruised, soiled, or imperfect leaves and stems. With the leaves on the stems, lightly wash them in cool running water. Gently shake to remove excess water and drain on paper towels.
Frozen herbs can be used for cooking but are usually not suitable for garnishes as they become limp when thawed. Place a few sprigs or leaves in freezer wrap or in an airtight freezer container. Spread on a tray or cookie sheet and place in the freezer. When frozen solid, pack into airtight containers. To use in soups or stews, dice washed herbs and pack into ice cube trays. For cooked dishes, use the same amount of frozen herbs as you would fresh ones.
Air drying is one of the simplest ways to preserve herbs. Drying changes and concentrates the flavour of most herbs. The exception to this is the Apiaceae family: dill, cilantro, and parsley, which have a milder flavour when dried. Typically, dried herbs are used in smaller quantities than fresh due to the concentration of flavour. When cut fresh, herbs such as parsley, cilantro, mint, oregano, and sage can last up to several weeks in the refrigerator.
Herbs are sufficiently dry when they are brittle and crumble easily. When the leaves are dry, separate them from their stems and package the leaves in rigid containers with tight-fitting lids. Glass or hard plastic are best, although heavy-duty zip-lock plastic bags can be used. To preserve full flavour, avoid crushing the leaves until you are ready to use them. Store dried herbs in a cool, dry place away from sunlight, moisture, and heat. Many herbs can be kept for a year if stored properly.
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Frequently asked questions
Early spring is the best time to plant herbs in Australia as the soil temperatures are warm and there is consistent rainfall.
You can grow a variety of herbs in Australia, including rosemary, thyme, oregano, sage, basil, coriander, mint, chives, and parsley.
Herbs are easy to grow and can be grown in pots, troughs, window boxes, or in the garden. They are also low maintenance and can be harvested frequently.
Dig shallow rows and scatter seeds thinly along the rows. If transplanting seedlings, dig planting holes twice the width and depth of the root ball. Insert plants into the hole, backfill, and water well.
