Site Preparation

• Most herbs prefer well drained soil and at least 5 to 8 hours of sun each day
• Spread 1 to 3 inches of Soil Enhancer over
• Scatter Soil Sulfur 1 to 3 per 100 sq. ft.
• Spade or till the soil eight to twelve inches

Transplanting

• Squeeze the plastic pot to loosen the root ball, then turn pot upside down and tap edges, it will fall out into your hand.
• Plant same depth it was growing in
• After planting, water well with Root Stimulator diluted according to
• Apply root stimulator twice more at two week

Growing on

• Irrigate Try not to sprinkle foliage (especially in the evening.)
• Feed every 4 to 6 weeks with T&C Fruit & Flower Food or Garden Elements Organic Plant Food .
• Watch for insects (slugs, snails, and )
• Some herbs do well in pots on patio or sunny windowsill (rosemary, chives, parsley).

Harvesting & Preserving

• Cut This will promote branching, new growth and neat compact plants. Don’t just pinch or break them off.
• Cut This will improve air circulation, and prevent woodiness in plants.
• Harvest herbs early to mid-morning. The flavor is better if not harvested during the heat of the day.
• Don’t cut perennial herbs after September This will allow the plant to harden and mature for winter. Annual herbs can be harvested until they freeze.
• The sooner an herb is preserved after harvest, the better the quality, flavor, and color will Herbs can be dried, frozen, or preserved in vinegar, oil or salt.

Growing herbs in pots

Parsley, sage, bay, chives, basil and oregano can be grown in pots in a sunny window, or with grow lights placed close to plants. Use a pot with good drainage and a good potting soil such as T&C Potting Soil Plus. When the outdoor temperature is warm they can be moved outdoors, start with two hours each day in a protected area, doubling the time each day to harden off the plants.

Many herbs also work well mixed in the flower bed or in containers on the porch or patio.

Common Herbs