Growing these herbs is simple. You should be able to harvest the leaves in no time if you give them a few things to eat.
Mint and oregano are ravenous growers that can become aggressive in the garden. Use pots or planters with drainage holes that are at least 6 inches in diameter.
When the top inch of soil begins to dry up, water the herbs. Thyme and oregano prefer to be dry, so water them when the top two inches of soil are dry.
Each day, these plants require six hours of sunlight. Use a broad spectrum growing light that is suspended 6–12 inches above the plants if you don't have access to the sun. Give it 14 to 16 hours each day.
Fertilize your herbs every two weeks with a half-strength solution of a water-soluble herb fertilizer. Too much fertilizer will cause the herbs to taste bitter.
For most plants, use your fingers to pinch off leaves and stems, and scissors for others. When working with delicate plants, use your fingers to pinch securely and cleanly through the stem of the leaf.
Perennial herbs are easily divided with a garden fork or shovel and a sharp knife. Simply dig around the plant's base and pull the root ball out of the dirt. Using the sharp knife, separate the clump.
Mulch is also essential for your herbs. Mulch retains moisture in the soil and might let you go longer between waterings. However, do not mulch just near to a herb's stem.
Woody herbs, such as rosemary, can be propagated from stem cuttings. Mint, oregano, thyme, and basil are less woody herbs that root easily from cuttings.
Cut the stems 3-4 inches from the plant's base to harvest the herb. Harvest herbs with long stems, such as parsley and oregano, by cutting the stem near the plant's base.
Perennial herbs, which thrive year after year, can serve as the cornerstone of a healthy garden. Continue reading to learn more.