Black Thumb? You Can Grow Green with Herbs

As a member of the Pioneer Garden Club of Ocala, I hear people say all the time, “I have such a black thumb, I could never be a gardener!” Does this sound like you? We’d love for you to join us in our interest in gardening and horticulture, and with herbs, you really can have your garden and eat it, too. They really are easy to grow and take up very little space if grown in containers. No fancy pots needed. In fact, last year I used Walmart’s end-of-summer-season beach buckets.

As with any type of gardening, growing my own herbs connects me with nature and I feel like I’m giving my body a little bit of nature’s love.  Container gardening is a way to garden without the mess and hassle of “plowing the back 40”, and as an added bonus there is virtually no weeding because the soil is clean and controlled.
Growing Tips
Here are some great tips for growing container herbs. First, consider having at least two herbs in a container as many love to grow together. Second, choose a sunny location, because herbs really do love the sun. Third, make sure the containers have good drainage, as herbs don’t like wet “feet.” Fourth, make sure they have just enough water. Being a bit dry sometimes really is okay.  Different herbs, of course, have different watering needs, so having them in different containers helps with moisture control. And lastly, harvesting them properly really is important and not difficult, and it’s necessary for the continued health of the plant.

What herbs should you plant? Well, of course, plant herbs that you enjoy and will use in your cooking. You can find many healthy herb seedlings in your local garden center. Here are a few suggestions.
*Basil, an annual, is easy to grow. It loves sunshine, well-drained soil and frequent harvesting. Snip leaves off at the stem, pinch back any flower buds and your basil plant will push out fresh growth and flavorful leaves for months. It’s been hybridized and you can choose lemon and chocolate basil with distinct aromatic leaves.

*Thyme loves to pair with basil in the sunshine! It’s low maintenance and drought-tolerant and likes to be a bit dry. Try some English thyme or lemon thyme for some bold culinary flavors. This herb likes to be trimmed back, so don’t let it get too leggy.

*Parsley and chives make a good container pair too. Cut their stems close to the base, about an inch from the soil.  New growth should appear in about a week. My fave for salads? Garlic chives.

*Mint and rosemary are also a good container pairing. Mint loves to spread out and can be invasive, so a container is perfect to tame this vibrant herb. Both of these plants like consistent moisture, not wet feet. Trim often. You can give away your cuttings to family and friends. Cut back new growth on rosemary to encourage it to fill out.

*Dill is an herb you may not use often, but it is pretty and fun. Let it go to seed and use the seeds for new plants.
*Sage is such a stunning herb with touchable leaves. Grow it in its own pretty pot. And you’ll want to find recipes to use this very delectable herb.

*Oregano offers varieties, and I grow several for their different flavor profiles. Greek and Italian are my faves. This herb grows enthusiastically, and its small leaves pack a lot of flavor.

Feed your herbs about every 3-4 weeks with a liquid fertilizer for edibles. Use sharp, clean snippers for trimming. Rotate and move the containers around for the best sunshine. Water “just enough” to get the soil nice and moist.

When you harvest and have too much to use, you can dry them for use later. Lay out stemless herbs on a paper towel and let them air dry or gently dry in the microwave for a few seconds.

Now, cook with your fresh herbs

Growing your own herbs means you probably don’t have to wash them, since water will quicken their demise. If you can, skip this step. Store-bought herbs? Place your herbs gently in a bowl of cold water and swish them around slowly to remove any dirt. Pat dry using a paper towel.

Wrap your herbs in a slightly damp paper towel and put in a Ziploc® bag with a little bit of air inside. Put it in the warmest part of your fridge (usually located either in the doors or on the top shelf). Fresh herbs don’t last long so use them as soon as possible.

You can use them fresh or dried. To maximize the flavor of your herbs, chop them as finely as you can so more oils are released. Delicate herbs like parsley and cilantro should be chopped right before use as they will lose their aroma quickly.

For garnish and maximum flavor, add fresh herbs into recipes at the very end of cooking. Adding herbs at the beginning of your cooking can create a subtle background note. If, at the end of cooking, you find you want to punch up the dish’s flavor, just add a bit more. Remember, you don’t want any one flavor to stand out too much.  Robust herbs like rosemary and thyme can be used in simmering dishes. Gently bruise the leaves with your fingers before dropping them in to release more oils and increase flavor.  Add your herbs to salads, eggs, bread dough, sauces, meat marinades and as garnishes for an at-home chef experience!

Try container herb gardening and feel the chlorophyll spreading into your black thumb. It’ll be green in no time. Check out more about gardening activities on our site, PioneerGardenClub.org