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POCO
Treat yourself to a little pot of herbs
It's one of the easiest and most rewarding spring projects you can do
By Steve Whysall, Vancouver SunApril 23, 2010
Vegetable gardening is huge, but so is interest in growing herbs, especially in a pot by the kitchen door.
Wim Vander Zalm, owner of Art Knapps Plantland in Port Coquitlam, says he is amazed by how many young people are excited about planting a little pot of herbs.
"Many of them want to do this, rather than growing vegetables," he says.
The idea of having a neatly contained pot of herbs, strategically placed close to the kitchen door for easy access, has a lot of appeal, he says.
Culinary herbs such as rosemary, parsley, basil and chives are easily the biggest sellers, more popular than more aromatic herbs like sage, lavender and lemon balm, as well as ones used for making teas, sachets and medicinal potions.
People are buying either already planted herb pots, which range in price from $35 to $80, or a variety of herbs in four-inch pots for about $3 each and planting up their own containers.
Terra cotta strawberry pots are a popular choice of container because they have several compartments in which a variety of herbs can be grown.
The pots are also not so big that they can't be easily rotated to ensure all the plants get a share of sunshine.
But Vander Zalm thinks it is a mistake to try growing herbs in a pot any smaller than this.
"The last thing you want is a little 'pet' pot that needs constant attention, something you have to water twice a day," he says.
"It's better to plant herbs in as large a container as you can accommodate. This way you don't have to rush home every day to water. Herbs in a sizable container also have more room to grow to a nice mature size."
Vander Zalm says it is also important to grow what you are most likely to use, rather than herbs that simply smell nice or just have pretty foliage.
For success, herbs require a minimum of four hours of sunshine as well as fertile, well-drained soil.
"Six to eight hours of sunshine is ideal, particularly warm afternoon sunshine," he says.
"And it's important not to let the herb pot dry out because if herbs are stressed it definitely affects their flavour."
Since they are growing in a container, it is essential to ensure plants have access to enough nutrients.
Vander Zalm recommends using a well-balanced organic fertilizer rather than an artificial chemical fertilizer high in nitrogen, phosphorus and potassium.
"I like a combination of fish fertilizer and liquid seaweed, which has given excellent results.
Png / Wim Vander Zalm says many young people would prefer to grow a pot of herbs than to do a full-scale vegetable garden.
Photograph by: Ian Lindsay, Vancouver Sun
"The fish fertilizer provides nitrogen and the seaweed provides all sorts of essential minerals and micro-nutrients and helps plants fight off pests and diseases," he says.
At his store in Port Coquitlam, Vander Zalm has an impressive inventory of herbs, including more than half a dozen varieties of mint, a few different cultivars of basil and all the other top-selling herbs -- rosemary, thyme, sage, lavender, chives, borage, dill, parsley, oregano, cilantro, camomile, borage and marjoram.
He says he also likes to throw in a curry plant for its unique aroma and ornamental thymes for their foliage texture and colour. But for strictly culinary use, he says people get the most use out of a pot filled with the five basic herbs: parsley, rosemary, chives, basil and mint.
A common mistake many new herb enthusiasts make is to plant basil too early. Although this heat-loving herb is often available in garden centres as early as March and April, it does not tolerate cool night temperatures and is unlikely to thrive if planted outdoors before the end of May. Good companions for growing with herbs are edible flowers, especially viola, nasturtium and calendula.
The Gem series of marigolds, dianthus and nigella are also worth considering.
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GUIDE TO POPULAR CULINARY HERBS: HERE'S INFORMATION ON SOME OF YOUR FAVOURITES
Basil: Old-fashioned, sweet basil is the favourite for pesto, but other kinds include l Genovese basil and spicy Thai basil. If you put basil out too early, it will fail to thrive. Flowers appear at the summer equinox.
USES: In pesto, soups, salads, omelettes, meat and fish dishes.
Rosemary: This will die in the garden unless planted in a sunny, well-drained spot where it gets frost-protection in winter. In a container, it will thrive and can be moved inside in winter.
USES: Flavouring chicken, lamb and pork, and in pastas, breads and sauces.
Parsley: Can be grown as an ornamental plant because the foliage of curly parsley is so attractive. Ideal for containers, flat-leafed parsley is a favourite of chefs. A sprig of parsley is all you need to fight garlic-breath.
USES: salads, soups, stews, garnishes with meat and fish dishes.
Mint: Don't put it in the garden unless you want it everywhere. Common mint grows into a small bush, but some of the specialty mints -chocolate, orange, grapefruit, apple and pineapple -are more compact.
USES: For making sauces and jellies, and flavouring.
Thyme: Common garden thyme ( Thymus vulargis) is still the most popular for cooking, but lemon thyme is loved for its fragrance. Creeping thymes have little flavour and are mostly ornamental.
USES: Seasoning for poultry, lamb, veal and fish dishes, as well as in soups.
Oregano: This is another rampant spreader if you let it get out of control. Greek oregano has the best flavour and produces white, not purple, flowers. Always taste before buying.
USES: Essential ingredient in pizza and for adding flavour to meat and salads.
Success in the Shade
Thinking beyond Hostas
and Ferns
Some of my favourite places in my garden are the shady ones. There is a sense of peacefulness and calm in the coolness under the trees. In part that sense of calm has been brought about by accepting the limitations and adaptations that are necessary to achieve any degree of gardening success in shady areas. [read more]
Home Grown Always The Best!
Why would you want to grow your own vegetables and herbs?
*Cost - whether you start from seed or from started plants, your home grown veggies will cost less than the produce you buy at the supermarket. Having said that it is important to chose which veggies to grow in the space you havejust because you can grow a multitude of veggies at home doesnt make them all cost-effective choices. [read more]
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