HERB Your ENTHUSIASM How to make fresh herbs part of your garden this summer BY CARI SCRIBNER
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f course, you can purchase dried herbs in the spice aisle at the supermarket, but why not indulge in freshly grown leaves? From basil to chives to parsley, herbs thrive in raised garden beds, potted on backyard decks and on windowsills basking in the sun. They are colorful, cheerful, bring an abundance of flavor to recipes, and best of all, easy to grow. “You can plant them in teacups, vintage flea-market finds, or clear plastic troughs,” says Wendy Trayford, who works at Faddegon’s Nursery, a family-owned business in Latham. “Really, anything goes.” Faddegon’s has herb starter packs out on their sales floor year-round, as these fast-growing plants do well indoors in every season, as well as outside in the spring. “You can get the seedlings going and once the temperatures warm up in April, move them outside,” Trayford says. Most herbs favor sunlight, but if you are doing indoor gardening and don’t have a sunny windowsill, consider using a fluorescent grow light overhead. Don’t overwater the plants indoors. If they are outside in the spring, regular rainfalls should be sufficient. If you’ve always believed you have a black thumb, stick to a couple varieties in a planter and try to avoid the most common mistakes: neglect and overwatering. As far as favorites, parsley, sage, rosemary and basil are most commonly grown. But don’t be afraid to branch out into the more exotic lemon verbena and English lavender. When it comes to collecting the fresh herbs, plan to do this when your plants are flourishing, and harvest throughout the growing season to promote new growth. As a general rule, you can continue to harvest until the first frost. Adding a little parsley to your fa-
Spring 2021
vorite salad can be just a snip or two away. Always use clean, sharp shears to avoid damaging the leaves. If you’re like most gardeners, you want your herbs to be abundant and regrow even after being cut back. To be sure that you don’t cause any harm to the plants, don’t cut down more than one-third of the plant that you can see. Drying herbs enables you to preserve them long after the growing season ends. Some herbs dry better than others; favorites include lavender, rosemary, bay leaves, oregano and marjoram. Drying methods vary. Some gardeners hang the herbs in bunches. Another option is placing the leaves flat on a tray or drying rack. You can also purchase a dehydrator, which will dry your favorite herbs in just a couple of hours. At the Cock ‘n Bull restaurant, a lush herb garden on the property provides fresh ingredients for all sorts of entrees, including even dessert. Their outdoor herb array includes dill, parsley, tarragon, cilantro, chamomile, rosemary and many more. contnued on page 32
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