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Some Basic information for growing herbs, for more extensive information, you can order our publication
"How to Grow Herbs in the Midwest".
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Growing herbs is quite simple. Typically they take little space, can be planted as companion plants in an existing bed, or
in containers. Many common herbs are quite attractive and demand little regarding pest control and maintenance. Proper
growing conditions affect the production of essential oils on leaves, stems and flower parts which gives them the
aromatic essence we want.
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Choose a sunny location that receives at least 4 to 6 hours of full sun each day.
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If only shade is available, try more shade-tolerant lemon balm, oregano, parsley, lovage, comfrey or mint,
or grow herbs in containers, and position them for best light exposure.
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Few herbs require fertile soil. Fertile soil tends to produce excessive foliage that is poor in flavor.
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Soil testing for pH is available through Kemper Center for Home Gardening at Missouri Botanical Garden, and usually
through your local state extension service.
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Neutral to slight acidic, well drained soil is the best growing medium. For well drained soil composition, dig out the
planting area to a depth of 12-18” and add 1/3 sharp sand or ‘Turface’, 1/3 organic matter such as compost, weathered
manure or peat moss and 1/3 of the removed soil. For containers, use 2 parts soil mix to one part perlite.
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If soil does not drain and tends to stay wet, try raised beds, or containers.
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Know how plants grow:
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Annuals - anise, basil, borage, chervil, chili peppers, coriander, dill, marjoram, summer savory.
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Perennials – chives, fennel, lemon balm, lovage, mint, oregano, sage, salad burnet tarragon, thyme, winter savory.
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Tender Perennials – bay, scented geranium, lemon verbena, rosemary, and lavender, should be treated as annuals in St. Louis.
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Biennials –angelica, caraway, parsley.
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Important Guidelines
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Don’t crowd plants – they need air circulation. Allow room for growth. Use containers to keep plants in bounds. Mint is
an invasive plant, growing rampant in gardens. Plant mint in a pot and sink in a garden bed to help keep it under control.
Herbs make attractive window boxes, strawberry jars and hanging baskets.
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Propagtion
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Anise, coriander, dill, fennel, nasturtium, parsley, mustard are all easily grown from directly sown seed. It is probably best
for beginners to start with potted grown specimens of all other herbs.
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Care and Harvesting
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Don’t over water - check one inch below soil level – watch for wilting. Prune flower buds as they appear, e.g. basil. Don’t
harvest more than a quarter of an herb plant at one time.
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When harvesting herbs, such as basil, chives, rosemary, etc., remove from the top of the plant. Snip from the top part
of the plant, keeping the shape of the plant intact.
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Do not pull herbs from stem with fingertips, it removes essential oils Harvest in the morning after the dew has gone and before
the sun gets too hot. The heat causes the oils to evaporate from the leaves, lowering their smell and flavor. If washing is
necessary, use cold water. Harvest herbs when you need them; do not harvest more than you can use at one time
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Winter Protection
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Spread loose mulch over the roots about 4 inches deep. Evergreen boughs, straw or oak leaves are also good. Do not mulch
until after the ground is frozen in early winter. Do not remove mulch until you see signs of new growth in early spring.
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