When you first start out trying to grow fresh herbs, I recommend you begin by trying to grow from seedling or transplants rather than planting your own seeds. These great little starter plants are widely available for the same price as a packet of fresh herbs from the produce section.”    ~Skinnygourmet.blopspot.com

Using Herbs To Fill In Gaps in Your Garden

By Sam Blankenship, Smith County Master Gardener

06_HerbOverRockHerbs are great for filling out the gaps in your garden and  are a nice bonus for your kitchen. Annual herbs can be colorful and low maintenance.

We’ve all got them … those ugly bare spots in the garden. They practically scream at you every time you visit the garden. Sometimes you can’t decide what to plant or you don’t have the finances to splurge on mature plants. Maybe you’ve put in a new garden and it’s incomplete. Herb and annual seed packets are valuable tools for this dilemma. They, also, offer the opportunity to experiment with various color and textural schemes.

Seeds are inexpensive and provide a plentiful choice. Most packets contain a large quantity of seeds and are relatively easy to grow. When choosing your seeds, read the label. It will give you all the information you need to succeed. Just because it’s in stock at your favorite store doesn’t mean it will grow in your location. First, find the zone in which you live and choose only those designated to grow successfully.

Next, observe sun and shade patterns in those areas and make a note of it. Then take photographs of the areas you need to fill and take them with you on your shopping expedition. Determine the size of the space you need to fill and compare that with the mature plant size stated on the packet. Think about whether or not your plants will receive enough sun or shade and water. Evaluate your existing watering method because it may not be enough or too much to produce healthy plants. An existing flower bed should already have sufficient compost; however, a newly dug area might need to be amended. Whether it’s a new bed or an old one, you should till/dig the top six inches so the tender new roots won’t struggle to grow. Follow the instructions on the packet as to depth and spacing to plant your seeds then water in gently.

From the July 2015 Issue of Milbergher’s Garedning South Texas Newsletter.



Herbs are plants that are used as flavoring agents. The common herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate flavor to food while the stronger or pungent herbs add zest to foods. These herbs are attractive and varied so their ornamental value is also important.

The ornamental value of herbs enables them to be used in flower beds, borders, rock gardens, or corner plantings. Some herbs are annuals while others are perennial or come up year after year. You can locate annual herbs in your annual flower garden or vegetable garden. The perennial herbs should be located at the side of the garden where they won’t interfere with next year’s soil preparation.

Care for the herb garden will be similar to your vegetable or flower garden. Select a sunny, well-drained location. Apply a slow-release fertilizer at the rate of 2 pounds per 100 square feet.

Water as necessary during dry periods. Generally, you need about one inch of water per week, if not supplied by natural rainfall. A mulch will help conserve soil moisture and reduce weed growth as well. The mints prefer moist soil so they will require more frequent watering.

Annual and biennial herbs can be established by planting the seed directly in the garden or starting seeds indoors for later transplanting to the garden. You can save seed produced by the herb plants for next year’s crop or obtain seed from your local garden center or seed catalog.

To save your own seed, harvest the entire seed head after it has dried on the plant. The seeds should then be allowed to dry in a protected location that is cool and dry. After the seeds are thoroughly dry, thresh the seed from the seed heads and discard the trash. Store in labeled jars in a dark, cool, dry location.

Some herb seeds such as dill, anise, caraway, or coriander can be used for flavorings.

Perennial herbs can be propagated by cuttings or by division. Divide plants every 3 to 4 years in the early spring. The plants should be dug up and cut into several sections. You can also cut 4 to 6 inch sections of the stem and root these by placing the cuttings in moist sand in a shady area. In 4 to 8 weeks, roots should form on these cuttings. Herbs such as sage, winter savory, and thyme can be propagated by cuttings. Chives, lovage, and tarragon can be propagated by division of the roots or crowns.

Leaves of many herbs such as parsley and chives can be harvested for fresh seasonings. On these plants you can gradually remove some of the leaves as you need them. Don’t remove all the foliage at one time. These plants will produce over a long period of time if they are cared for well.

On rosemary and thyme, clip the tops when the plants are in full bloom. Usually, leaves and flowers are harvested together. Basil, fennel, mint, sage, summer savory, sweet marjoram, tarragon, and winter savory are harvested just before the plant starts to bloom.

Chervil and parsley leaves can be cut and dried anytime. Lovage leaves should be harvested early during the first flush of growth.

After harvesting, hang the herbs in loosely tied bundles in a well-ventilated room. You can also spread the branches on a screen, cheesecloth, or hardware cloth. For herbs where leaves only are needed, the leaves can be spread on flat trays. Keep dust off the herbs by a cloth or similar protective cover that will allow moisture to pass through.

Many of the herbs we grow today are from the Mediterranean region of the world and thus hot, dry summer weather suits them perfectly. All too often gardeners lose herbs because they don’t have good enough drainage (they really do best in a raised bed) or because they don’t have them in the right exposure. Most require sun. The mints and a few other herbs will grow well in shade or partial shade.

Following is a list and description of some commonly used, adapted herbs for this area:

  • BASIL – This is one of the easiest of all herbs to grow. It is a rather strong herb, but one that is delightful when chopped fine and mixed with butter. In addition to the standard green forms, there’s a purpleleafed basil and a lemon-scented basil. Basil is quite tender so at the first sign of frost you can expect to lose it.
  • CAMOMILE – This herb makes one of the best of all herbal teas. There are two varieties. English and German camomile. The dried blossoms of either can be used to make tea. You’ll need to experiment with the amount you want to use, but try pouring boiling water over about one tablespoon for each cup desired and then filter this through a tea strainer after it has steeped for about 10 to 15 minutes.
  • CATNIP – Is an interesting herb to grow, especially if you have cats. The cats like to roll all over the catnip as well as any surrounding plants, so you’ll probably find it’s best to grow this herb in a hanging basket. Although it is sometimes used to make a hot tea, catnip’s main attribute seems to be known only by cats.
  • COMFREY – Comfrey is a rank-growing herb with large “donkey-ear” leaves that remind one of green sandpaper. It has been promoted as being high in protein and an excellent foodstuff, but unfortunately, it’s hard to find a suitable way to eat it. It is widely used as a tea made either from the leaves or from the roots.
  • LEMON BALM – Is a member of the mint family and it can be a very rank growing plant. The leaves have a strong lemon odor and make a delightful tea or they can be used to flavor regular teas. Because of its extreme vigor, it’s probably best to grow this plant in a confined bed area or in containers.
  • MARJORAM and OREGANO – These herbs are quite similar, although marjoram is considered the milder of the two. They’re both easy to grow and can be used year round. Except in an extreme winter, they look better in the fall and winter than in mid-summer when the growth begins to slow. Oregano is the familiar herb in pizzas and one plant would make a lot of pizzas.
  • MINTS – There are many mints. Spearmint is one of the most popular and the easiest to grow. Peppermint is more difficult to grow. There’s a pineapple mint, an apple mint, an orange mint (this is so vigorous it soon becomes a weed) and many variations of these basic fragrances. All mints appreciate moisture and do best where they get afternoon shade. A good place to plant spearmint is at the base of a downspout.
  • ROSEMARY – Rosemary comes in many forms from a bush that grows up to four feet tall to a lowgrowing groundcover variety. The fragrance is rather strong but rosemary is typically used with many meat dishes, especially chicken. One good idea is to use a cut sprig of rosemary to dip into barbecue sauce and then brush it on chicken.


From the Texas AgriLife Extension Service, Texas A&M System The term Aggie Horticulture® and associated logos are registered trademarks of the Texas AgriLife Extension Service, Texas A&M System.