What Herbs To Grow
Choose herbs that you will use frequently in cooking. Basil, chervil, chives, dill, marjoram, mint, rosemary, sage and thyme are some herbs that grow well from seed.
How To Grow Herbs
Herbs from seeds must be grown indoors under flourescent light. The best time to start a garden from seed is the early fall. Use pots that are 5 or 6 inches in diameter. Clay pots are best because they allow the soil to breathe. Rich soil from an outdoor garden or commercial potting soil, mixed with bone meal and birdcage sand, makes a good growing medium.
With a pencil or chopstick, make 2 furrows in soil, 1/8 to 1/4-inch deep (depending on seed variety). The furrows should be even, parallel and 1-1/2-inches apart. Sprinkle seeds in the furrows; cover carefully with soil. Cover pots with plastic wrap; punch a few holes in the top for ventilation. Place pots in plastic tray. Place tray under florescent light. The tops of pots should be about 8-inches from light. The flourscent light should shine on the pots 14 to 16 hours each day.
When seedlings appear above the soil (7 to 14 days), remove plastic wrap. If seeds are slow to germinate and the soil appears dry, it may be necessary to remove plastic wrap and water seedlings with a plant mister. Avoid direct watering, which will wash out the seeds.
When seedlings are 1-inch tall, thin with scissors so that plants are 1/2-inch apart. In 6 to 8 weeks, plants will be large enough to grow in the window or plant in the garden. Water an herb garden when the soil is dry to the touch - but don't let the plants "get their feet wet." Remove faded leaves as soon as you spot them. Wash the plants and their containers from time to time with tepid water. In late winter, when the growth rate speeds up, add a small amount of fertilizer.
STORING FRESH HERBS
Rinse fresh herbs in cold water after picking; shake well to remove excess water. Refrigerate in tightly covered glass container.
SUBSTITUTING FRESH FOR DRIED HERBS
Use 3 times the amount of finely chopped fresh herbs to substitute for dried herbs.
DRYING HERBS
Dry herbs as soon as possible after picking to retain color, flavor and fragrance. Large-leaved herbs (basil, mint and sage) should be removed from the stems and dried on a window screening or cheesecloth-covered frame. Small-leaved herbs can be dried in this manner, or they may be tied in small bunches and hung to dry. All drying should be done in a warm, dry, well-ventilated area, out of direct sunlight. When leaves are dry and crisp, store in airtight containers.
FREEZING HERBS
Wash and drain herbs; wrap in aluminum foil or place in plastic bag. Label packages and freeze.