Herbs (varies)
Vegetable growers are constantly seeking new opportunities to boost profits and diversify their operations. Growing small acreages of high-value crops is an appealing option for supplementing income. The demand for herbs and herb products has surged significantly, as herbs are valued not only for their ability to flavor food but also for enhancing beauty and fragrance in our environments.
Temperature
Most herbs thrive in full sun, provided that summer temperatures do not exceed 90°F. In areas with very warm summers, consider planting in spots that receive morning sun and afternoon shade, or locations with filtered light, such as under a tree that lets some light through. It's important to check the area throughout the day to ensure at least 4 hours of sunlight.
Herbs respond differently to air temperature in terms of growth and development and can be categorized as cool, moderate, or warm-growing species. Many herbs, like dill, parsley, and cilantro, perform well in moderate greenhouse temperatures, typically around 72-75°F during the day. While these herbs tolerate cooler conditions, their production time will increase with lower temperatures. Conversely, basil species thrive in warm temperatures, especially in the upper 80s°F.
Soil
Select a site that is free from frost pockets, ideally with a gentle slope, good soil, proper drainage, minimal noxious weeds, and access to a reliable water source. Preparing the soil is crucial: use a large garden fork to loosen any compacted soil, which allows for better water drainage and provides space for plant roots to grow deep. Skipping this step can lead to poor plant health. Adding about an inch of compost to the top of the soil and mixing it in improves drainage and enriches the soil with necessary nutrients.
Planting
Herbs generally don't tolerate moisture stress and thrive with a consistent supply of water. Mulching helps retain moisture, suppresses weeds, and keeps the foliage clean.
Spacing
When planting herbs, allow about 1 to 4 feet of space in diameter for each plant, depending on the type. Here are some general spacing guidelines:
- 3-4 feet: Rosemary, Sage, Mints, Oregano, Marjoram
- 2 feet: Basils, Thyme, Tarragon, Savory
- 1 foot: Cilantro, Chives, Dill, Parsley
Harvest
For harvesting, trim about one-third of the branches when the plant reaches at least 6-8" tall. Cut close to a leaf intersection to encourage rapid regrowth. For plants like parsley, new leaves grow from the center. In this case, remove the oldest branches entirely, leaving the smaller, newer branches that emerge from the center. With time, it will become easier to identify which branches to trim as your plants mature.
For more information, please see links below:
- Kansas State University - Herb Production
- University of Tennessee - Culinary Herbs
- University of Minnesota - Growing Herbs
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