Kenny Coogan, CPBT-KA, is a regular pet and garden columnist and has authored an ecological themed children’s book titled A Tenrec Named Trey (And other odd lettered animals that like to play). He has a B.S. in animal behavior and is a certified bird trainer through the International Avian Trainers Certification Board. Please search “Critter Companions by Kenny Coogan” on Facebook to learn more.

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Space-Saving Herbs
by Kenny Coogan       #Herbs   #Ornamentals   #Variegated

Place herbs adjacent to grills and food prep areas, which are all small, underutilized locations that will encourage you to use them.


If you could only grow one group of edibles, herbs should be at the top of your list, due to their versatility in the kitchen. They are also easy to grow, due to their forgiving nature and generally not picky on their soil conditions.

When you consider that purchasing a cut bunch of herbs is the same price or more than a small potted plant, it just makes sense to grow them yourself.

We all have small areas that we pass by every day that we overlook. We should stop thinking of an herb garden as a dedicated garden bed for herbs, and start integrating our herbs into our existing landscapes. It is true that some can be used as ground cover, but they do not have to be given that much space. Place them pots in between your flowers or other edibles. Exhibit them near small, underutilized locations such as on front steps, windowsills, back porches, in your kitchen, adjacent to grills and food prep areas and you will be encouraged to use them often.



Garlic and chives planted in blocks make use of an otherwise useless space. By having herbs along the walkway, cooks have it easy.
 

Indoor Herb Options:

Basil (Ocimum species)
Chives (Allium species)
Lemon balm (Melissa officinalis)
Mint (Mentha species)
Parsley (Petroselinum crispum)
Rosemary (Rosmarinus officinalis)

Shade Tolerant Herb Options:

Anise hyssop (Agastache foeniculum)
Lemon balm (Melissa officinalis)
Mint (Mentha species)
Shiso (Perilla frutescens)
Thyme (Thymus species)
Wild bergamot (Monarda fistulosa)

Sage advice
Herbs are great for not only cooking, but also for adding textures, scents and visual appeal to your garden. Luckily for us, herbs will grow in just about anything. They are easy to grow in containers for yearlong supply or for those with limited space. Herbs don’t need to be fussed over. Aside from starting with a high quality organic soil that contains trace minerals, I do not fertilize my herbs. If you find that your plants are lighter green or have mottled leaves you can add a diluted liquid fertilizer that contains nitrogen, phosphorus, potassium and a small amount of trace elements every two weeks.

Investing in a loose potting soil that maintains moisture is ideal. Herbs generally have small root systems and don’t mind drying out in-between waterings. Thyme and oregano will not be as flavorful if they get a lot of water. Oregano will even grow in poor soil.

Far left: Variegated Cuban oregano hanging from a small basket makes use of a small space by going vertical.

Top: Sage (Salvia officinalis) can grow quite large. Some cultivars are more compact such as Yugoslavian cutleaf, dwarf common and germander sage.

Left: Rosemary planted in a decorative pot by the backdoor makes it easy to incorporate the herb into any Mediterranean dish.


By regularly harvesting, you will get bushy herbs. Pinch terminal growth every few days to keep plants looking full.  The more you harvest the more you get. During the growing season, you could use the “cut and come again” approach to use them in the kitchen every day. You must use them or you will lose them. Harvest before they set flowers.

Most herbs will require plenty of sun, typically six or more hours. For herbs grown indoors, a south- or east-facing window is best. Herbs that are labeled as full sun elsewhere may do best in partial shade in the South. Not many herbs can be grown in full shade, but many can grow in lightly shaded areas.

Small pots, like those seen in many magazines which show 2-3 inch terracotta pots with herbs growing in them, in reality dry out very quickly. If I cut a large part off for cooking, I try to root the stem. If even a small portion of the cuttings make it, I am happy. I can’t have enough herbs. I do use small pots for newly rooted cuttings. Some herbs, you may not want to ever plant in your garden, like mint, due to its spreading properties.
 

Left: Genovese basil, a cultivar of Ocimum basilicum, is an Italian variety that can get up to 2-feet tall. Middle: I didn’t always like Cuban oregano (Plectranthus amboinicus), likely because I ate it raw the first few times.Grow this plant as an annual. Right: Toothache plant (Spilanthes acmella) may enhance the immune system, improve digestion and help nausea. The name comes from the numbing properties it has when the leaves and flowers are chewed.Grow this plant as an annual.


The more soil mass you have, the more flexibility you will get. By using larger pots you will not have to be married to your plants. You can leave them for a few days and the soil mass will allow for the correct moisture retention.

Thyme’s a wastin’
Now that you are familiar with some herb basics, try it yourself. Kick off the summer with some of these flavorful combinations.


10 Container Combos — Create flavorful fares in one pot

Theme Thriller Filler Spiller
Appe-Thai-zing Tiny Thai Pepper Thai Basil

Cilantro

Baked & Loaded Garlic Chives Oregano

Thyme

Herbes de Provence with American Twist Lavender/Rosemary Marjoram/Savory

Thyme/Oregano

 

Indian Fusion Mountain Mint (Pycnanthemum muticum) Curry (Helichrysum italicum)

Pennyroyal

Momma Mia Flat-leaf Parsley Box Basil

Hot & Spicy Oregano

Powerful Pesto African Blue Basil Cinnamon Basil Dwarf Nasturtium
Pucker Up Lemon Verbena Lemon Balm Lemon Thyme
Soupofficial Stew Tarragon Sage Lemon Thyme
Tea Time Chamomile Lemon Balm Peppermint/Spearmint
Tex-Mex Flat-leaf Parsley Cultantro (Eryngium foetidum) Cuban Oregano

 

A version of this article appeared in Florida Gardening Volume 21, Number 3.
Photography courtesy of Kenny Coogan.

 

 

Posted: 02/02/17   RSS | Print

 

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