Im growing herbs and know nothing about them. any help?
I’m growing basil, oregano, and parsley in starter greenhouses and in pots; both being grown from seeds. i don’t know even the BASICS of growing herbs, plus people keep telling me that the seeds will burn if there in direct sunlight. Can someone help me?
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3 comments a “Im growing herbs and know nothing about them. any help?”
basil, oregano, rosemary, thyme, sage, parsley, mint leaves, etc.. will grow like weeds. Have at least 6″ or more depth for dirt. Some herbs get tall and may tip over light weight containers. Put a layer of rocks in bottom of planter, add your soil, plant your seeds & water.
Sunlight? Sunlight for 3/4 of daytime. Have planters in area that when the sun moves, it will give some shade (shadow) during the daytime.
they’ll need plenty of light and warmth to germinate and kept somewhat moist. when seedlings appear, lay off of watering a little. as they grow most herbs like to be on the dry side, meaning let them dry out between waterings. If they start to get tall and “leggy” cut them back by about a third to half. the plants will bush better and produce more foliage which is what you want. do not let them produce flowers and then ultimately seeds, as this takes energy from the plant and it will stop producing foliage.
Most herbs do well under glass. They require plenty of sunshine and temperatures upwards from 50 F. Humidity is beneficial, and a soil mixture of equal parts sand, peatmoss, garden loam, and well-rotted manure provides the nourishment and good drainage needed for optimum growth. Provide good air circulation and syringe the plants occasionally to remove accumulated or splashed dust or dirt cleanliness is essential if herbs are to be used in cooking. Pests are few, but if trouble develops, select your control material carefully, mindful that many sprays or dusts must not be used on plants that are to be eaten.
If you have never used herbs in cooking, you have a delightful treat in store. There is no end to the possibilities. Some herbs are more delicate than others, and you will have to experiment a bit before arriving at the right amount to suit your individual taste. Most leaves are dried before being used, but some, such as parsley or mint, are used fresh as a garnish as well as dried. Chive has a delicate onion-flavored foliage that is cut as needed for soups or salads. Dill leaves are used to flavor sauces or pickles. Some herbs have medicinal properties: anise is steeped as a tea to treat colic, catnip tea aids digestion, horehound leaves steeped in boiling water provide a cough remedy.
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