Herbs have evolved over the centuries into naturally hardy plants that are easy to care for. They do well with moderate watering and minimal attention. Whether you grow your herbs in containers or in the ground you will want to mulch around your plants to help hold the moisture in the soil and to ensure clean leaves for harvesting. If your plants are not thriving and you have made sure that the growing conditions are adequate you may fertilize with compost or other natural fertilizers. You will eventually be eating the herbs, so be sure to pay attention to the toxicity of any fertilizing or pest control applications. Pests will probably not be an issue as herbs are natural insect repellants. If you do see a few insects, you can hand pick them off the plant. A larger insect attack will require treatment and you should use a nontoxic garden spray. Companion planting, the practice of planting specific types of plants in combination for the benefit of both plants, lends itself well to herb gardening. Calendula or marigolds are a natural insect repellant, along with garlic; consider mixing either into your garden. Many of the Shakespearean herbs are traditional companion plants.
Harvesting and Storing Your Herbs
You can begin to harvest the herbs for use as soon as there are several sets of leaves on the plant. For the fullest flavor, the best time to harvest is just before the plants begin to bloom, when the aromatic oils are most concentrated in the leaves. Pick them in the mid morning, after the dew has dried but before the full sun of the day has parched the plant. Herb leaves may be used fresh right out of the garden. Unless it is quite woody and stringy, the stems of many herbs are edible as well. Mince or chop them into salads for additional fiber and taste.
Herbs may be stored for future use by drying or freezing. Herbs leaves can take up to a full week to completely air dry. You can speed this along by using your microwave to dry them! Place the herb leaves between two paper towels and microwave for 2 minutes at 50% power. Remember microwaves vary greatly, so your times may vary. Stored in an airtight, dry cool place, you can expect your dried herbs to last from 6 months to a year.
Freezing herbs is the way to go if you want to retain the color of the herb. Line a baking sheet with waxed paper. Arrange the chopped herbs or individual leaves in a single layer on the waxed paper. Place in the freezer for up to 2 hours. Remove from the freezer and quickly package the herbs for long-term storage. Frozen herbs retain their quality for 12 to 18 months. Some herbs, such as mint leaves and lemon balm, can be frozen into ice cubes for a convenient way to use them later.