Herb Gardens Can Be Beautiful as Well as Functional

First posted on 03-16-2010

Herbs, traditionally viewed only as cooking ingredients, are becoming a popular option for decorative gardens and crafts, said Janet Carson, extension horticulture specialist with the University of Arkansas Division of Agriculture.

Many recall the days when herbs were bought only in little round bottles.

“We’ve all received a spice rack - that prepackaged herb set that we dutifully hung on the wall and then maybe used the oregano and garlic, but had no idea what to do with the others like marjoram, thyme, anise and curry,” she said.

How times have changed.

Herb gardens are now as popular as perennial gardens, and with good reason - fresh herbs are now grown and used in everything from pesto to potpourri.

Those new to herb gardening may want to start out with annuals such as basil, dill and cilantro, or perennials such as chives, rosemary and thyme. These are generally easier to care for than other herbs, said Carson.

“Most herbs do best in a sunny, well-drained location,” she said. “Placing them in a location close to your kitchen makes it easier for quick harvest and use.

They’re also an easy addition to the container garden. Either a mixed pot of herbs or mixed in with summer annuals, they grow and produce an abundant supply.”

There’s no shortage of variety when it comes to herbs. Many colors, heights and textures are available; some have pleasing blooms along with a wonderful fragrance.

“Designing with herbs is a whole new way to incorporate herbs into the landscape,” she said.

Consider what herbs to grow - what color they are, when they bloom, how tall they get, whether they bush out or spread - and then combine them. They can be mixed in with traditional landscaping, but avoid using pesticide around them.

“With herbs, you are eating entire plant parts, and many have fuzzy or crinkled leaves,” said Carson. “Don’t plant herbs for culinary uses near pesticide-needy plants.”

Remember to leave proper spacing. Allow room for continued growth or interplant with annuals that won’t need the space next season.

Select the number of plants based on how large it will grow and how much it will be used. “A single mint plant may take care of all your mint needs and then some, whereas if you use a lot of fresh cilantro in salads and dishes, you’ll need to plant several plants to satisfy your needs,” said Carson.

But is there such a thing as too many herbs?

“If you end up producing too much of one herb, either freeze it or dry it for later use, or share some with a friend,” she said.

Unlike most other plants in the garden, herbs can be harvested immediately. Snip some off the top and keep doing it all season. This will keep the plant spreading out and allow it to produce a continuous supply of fresh herbs.

“The best time to cut fresh herbs is in the morning after the dew dries, yet before midday hits,” said Carson. “If you set off for work too early, you haven’t missed out - you can also harvest in the evening after the sun has set.”

After learning how to grow herbs, experiment. There are plenty of magazines and books with growing techniques as well as recipes and craft ideas. It’s a fun and easy hobby with endless benefits.

“Herbs give you fragrance, taste and a beautiful plant all in one package,” said Carson.

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