Is it an Herb or a Spice?Herb – the leaves of an annual or perennial plant
Basil, oregano, cilantro
Spice – bark, roots, seeds, fruits or berries of perennial plants
Cinnamon, black pepper, coriander
Broad Definition
Plants we use for culinary, medicinal, fragrance or general household use. Includes such plants like roses, aloes, nasturtiums, poppy and dandelion. (according to the AZ Herb Association)
Three groups: annual, biennial, perennial
Annual plants:Basil Borage Chervil Dill Marigold, dwarf Marjoram, sweet Nasturtium Savory, summer
Three groups: annual, biennial, perennial
Perennial plants:Artemisia, in variety Bay Bee balm Burnet, salad Chives Clove, pinkComfrey Garlic Geranium, scented Germander Heliotrope Horseradish
LavenderLemon verbena Mint, in variety Oregano, Greek Rose, historic RosemarySage, garden,Sage, pineappleSavory, winter Tarragon, French Thyme, in variety Valerian
Selecting What to PlantWhat does well in the Desert?
Everything – just seasonally(Sample list)
Fall (Oct – Jan)
Catnip*
Chives*
Cilantro
Dill
Lavender *
Parsley*
Spring (Feb –Apr)
Basil
Bay Laurel
Curry
Fennel
Lemon Balm
Lemon Grass
* Both seasons
How will you use it?
Seasoning foodFragrance (crafts, flower arrangements)Landscape ornamentalsPest protection
Garden Location - Permaculture1. Visit multiple times daily2. Visit once daily3. Visit weekly4. Visit monthly
Garden Location
Light: 6 – 8 hours a day.
Morning sun is best. Afternoon shade in summer.Close to kitchenNear a water source
Garden Design
Plant Guilds-Example: Comfrey and yarrow work good together as a plant guild near fruit trees. Yarrow attracts beneficial insects. Comfrey hides in its shade, offering its meaty leaves as high-protein animal forage. Use this plant guild around young fruit trees, to shade the trunk and ground.
Garden DesignCompanion Planting
Why? Repels pests, encourages pollinators
Example - Tomatoes love: basil, borage, garlic, lemon balm, parsley
(Repels cabbage moth & slugs)
Garden PreparationSoil & Fertilizer – pH of 6.5 to 7.5
Well-amended with organic material (compost), gypsum (if you have particularly hard soil), Phosphorus (bat guano, fish meal, soft rock phosphate)Good drainage (normally a problem in our clay soil)No specific fertilizer (containers an exception) –promotes lush growth but diminishes flavor & scentAdd organic matter 2 times a yearAmend soils for containers, too
Planting HerbsPropagation
Seeds –Fall best time outdoorsIndoors 6 weeks before planting time
Transplants – from the nursery or friend.
Planting Herbs
PropagationCuttings – Choose sturdy stems 3 or 4 inches long, and cut them just below a node. (Roots can emerge from it.) After removing the lower leaves, insert the stems in a pot or flat of moist vermiculite and perlite. Jar with water works. Rooting compound ok.Layering – Bend a healthy, young, low-growing stem to the ground, and anchor it with soil or a stone to keep it down.
Garden MaintenanceWater
Do not require as much as vegetables or flowersOver-watering diminishes flavor
PestsAphids
HarvestingA form of pruning
Harvesting promotes more growthBecome leggy if not pinched back or cut regularly
How muchNever harvest more than 1/3 of plant at a timeRegularlyPinch back blooms (may get bitter, lose flavor)
If you can’t use, dry or freeze.Or tie in a small bundle for Bouquet Garni – to
give to friends
HarvestingWhen
Early morningWhen used for leaves-right before sets flowersWhen used for flowers-before they are fully open When used for seeds – when pods change color
MethodsGrab-and-cut (multiple straight stems)
Like a buzz-cut, leave a cowlick
Stem-by-stem (growing at different heights)Above a pair of leaves - promotes new growth
Storing/PreservingWith tall stems in a glass-on a counter (basil, cilantro, rosemaryIn the refrigerator crisper drawerDrying
Bundledon a plate-on a counterdehydrate-NO microwaveFreezing–ice cube tray or mummified
Storage–(dry only) glass container
no paper–leaches oil
Cool, dark pace6 months max.
UsesMultiple uses
Season food –what herb pairs with what foodgeneral rule of thumb to follow for conversion: one part dried equals about three parts fresh.
Medicinal – tincture, poultices, oilScented – potpourri
ReferencesWebsites
http://www.herbsociety.orghttp://www.herbgardeningguru.com
BooksCromell, C., Guy, L., & Bradley, L. (1999) Desert Gardening for Beginners: How to Grow Vegetables, Flowers and Herbs in an Arid Climate. Fischer, A. & Hills, M. (1997) The Low Desert Herb Gardening Handbook Phoenix: Arizona Herb Association
Local clubsAZ Herb Association – www.azherb.org