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Herb Gardening
HOME YARD & GARDEN • COOPERATIVE EXTENSION SERVICE DEPARTMENT OF HORTICULTURE • PURDUE UNIVERSITY WEST LAFAYETTE, IN
by B. Rosie Lerner and Michael N. Dana

An herb is any plant that is used whole or in part as an ingredient for health, flavor, or fragrance.
With today’s increased interest in creative cookery, most herb growers have culinary purposes for the plants they grow. Herbs make soothing teas, perk up cooked foods such as meats, vegetables, sauces, soups, or coffee and add flavor to vinegars, mustards, butters, dips, liqueurs, or pickles. Herbs often add enough flavor to completely replace salt.
Herbs have many other uses besides tickling tastebuds. Many herbs are grown for their fragrance and are made into potpourris, sachets, pomanders, and nosegays. Herbs are also used to scent other products such as soaps, oils, perfumes, bath water, candles, and incense. Even breath is sweetened by some herbs including cloves, parsley, nutmeg, and, of course, mint. Other purposes of herbs include natural dyes and self-medication. Herbs can be planted as a landscape focal point or to attract wildlife.
Any part of a plant may be used as an herb. Leaves are most commonly used, but seeds and roots of some plants are also useful. The name herb applies to a wide range of plant species which are native to many different climates of the world. Although the optimum growing conditions depend on each individual species, the following recommendations can be followed for most herbs grown in Indiana.

Location
Most herbs grow best in a sunny location, as do vegetables. Abundant sunshine is necessary for maximum production of the volatile oils which impart the rich flavor and aroma to herbs. A sunny south or west exposure is preferred. Many herbs, however, make more attractive, luxurious plants if grown in partial shade, and a few grow best there.
Culture
Like most garden plants, herbs grow best in well-drained soil. Unlike most garden plants, many herbs thrive in dry, unfertile soil once they’re established. Irrigation should be needed only during long periods of drought. Herbs such as parsley, basil, and chives, which are cut frequently during the harvesting season, may benefit from application of dried, well rotted manure or commercially packaged fertilizer. Most herbs grow best in neutral to slightly alkaline soil (pH 6.5 to 7.5).
Herbs are rarely bothered by serious insect or disease problems in the home garden, but weeds can be troublesome. Carefully cultivate to remove weeds that compete with herbs for light, nutrients, water, and space. Some herbs may themselves become a weed problem. Dill will self-sow large quantities of seed. Mint is notorious for spreading beyond the desired area. A summer mulch will help keep weeds and herbs under control.
Herbs are classified according to their life span. Annual plants mature, produce seed, and die in a single year. Biennial plants are those that live for 2 years producing only foliage their first season. During their second season, biennials produce flowers and seed, and then die. To have continuous production, biennials must be planted annually. Parsley is a biennial plant, but is grown as an annual since only the foliage is harvested. Perennial plants are those that live more than 2 years. Some perennials are herbaceous and die back to the ground during the winter while others form woody stems. A winter mulch will help protect tender perennial plants from severe and fluctuating temperatures common to Indiana winters. Apply winter mulch after a killing frost has faded the foliage.

Container Culture
Urban dwellers without conventional garden space can have homegrown herbs by growing them in containers. Almost any container works,