Photo Illustration
This Oct. 28, 2019, image provided by Jessica Damiano shows parsley, sage, basil and chives growing in a raised bed herb garden in Glen Head, N.Y. (Jessica Damiano via AP)
Photo Illustration
By J.J. Barrett
Hello Mid-Ohio Valley farmers and gardeners! Happy Halloween! This week trick or treat activities are happening all over the region. Please be aware of the times in your area for the safety of all our little ghouls and goblins.
What is America’s favorite Halloween candy? The Reese’s Peanut Butter Cup, of course. I always enjoy a Zagnut or Fifth Avenue candy bar myself. As for the most popular Halloween movie, I guess it depends on who you talk to. Different surveys had “Beetlejuice”, 1978’s “Halloween”, Stephen King’s “It”, and “Ghostbusters” as the top Halloween movie. You can decide for yourself.
Now is also a good time to get your bulbs in the ground. Planting spring-flowering bulbs is a fall tradition for many backyard gardeners in the Valley, and they can be planted from late September through the end of October. Ideal soil temperatures are below 60 degrees Fahrenheit.
This allows the root system to develop before the ground freezes. If you buy bulbs ahead of planting time, store them in a cool, dry area. By choosing different varieties, you can enjoy spring flowers from late winter to early summer. For an early bloom, plant crocuses and snowdrops. Daffodils bloom next, followed by tulips, squill, and grape hyacinth.
This Oct. 28, 2019, image provided by Jessica Damiano shows parsley, sage, basil and chives growing in a raised bed herb garden in Glen Head, N.Y. (Jessica Damiano via AP)
Most bulbs need full sunlight, so choose a planting site that gets at least five or six hours of direct sunlight per day. When purchasing bulbs, buy only top-quality bulbs that are large, firm, and of good color. Plant bulbs upright with the pointed end up.
As a rule of thumb, bulbs should be planted 3 times as deep as the bulb’s greatest dimension. Use a shovel, trowel, or bulb planter, and space bulbs according to size. Large bulbs such as tulips and daffodils should be placed 4 to 6 inches apart. Smaller bulbs such as crocus, snowdrops, and squill should be placed 1 to 2 inches apart.
Many gardeners made a final herb harvest before the frost. Everyone who has an herb garden enjoys harvesting fresh herbs for cooking and flavoring a variety of dishes in the kitchen. Many of our herbs also have beautiful flowers and emit distinctive aromas. Most herbs can be dried and stored for long periods of time in air-tight jars in the kitchen.
There are several ways to dry herbs. The most popular and easiest method is air-drying. After harvesting and cleaning the herbs, simply hang small bunches in a warm, dark, well-ventilated location for a couple of weeks until the leaves are crispy. Herbs can also be dried on cheesecloth or screens in well-ventilated locations. Once dry, the leaves can be separated from the stems, then crushed and placed into air-tight jars. Keep the jars in a dark location in the kitchen for easy access when cooking.
If cared for, many herbs will survive in the garden for a number of years. Herb gardens are divided into annuals and perennials, as well as special annuals such as dill, fennel, and cilantro, which can reseed themselves each year.
Perennial herbs like sage, thyme, lavender, chives, and mint do not need to be replanted each year, but annuals like basil will not survive the winter and must be replanted each spring. Annual herbs will be killed with the first hard frost in the fall. Remove dead plants in order to minimize overwintering insects and disease problems.
Many annual herbs, as well as non-winter-hardy perennials (sensitive to frost), can be potted and brought indoors for the winter. A favorite of mine is rosemary, a perennial herb, but not winter hardy to our USDA hardiness growing zone. Cuttings can be taken from rosemary and other perennial herbs like sage and chives for new plants.
Take 4-inch cuttings from new growth and root them in pots. Keeping cuttings moist will encourage roots to grow. Rosemary, basil, parsley, and other herbs can also be grown in permanent pots to grow outdoors in spring and summer and brought indoors for the winter.
Leave the plants in their new pots outdoors in a shady spot for one week before bringing them indoors; this will allow them to adjust to the change in light. Many gardeners make the mistake of not potting herbs into containers large enough to accommodate their root systems. Herbs growing in containers year-round can be moved indoors when winter comes.
Always be sure to help plants adjust to the change in light by setting them in the shade for a week before bringing them indoors. Conditions differ widely between the inside and outside of your home, so a gradual reintroduction to the indoors is best. Sudden changes in temperature, light, and humidity can be stressful to plants, resulting in yellowed leaves, dieback, and wilting.
Once inside the home, remember that herbs need plenty of light each day. A sunny window is best, but they can also be set under fluorescent lights. Set the plants 6 to 8 inches away from the lights. Most herbs grow best at daytime temperatures between 60 and 70 degrees Fahrenheit, with cooler temperatures of 50 to 65 degrees Fahrenheit at night.
When potting herbs, it is recommended not to use garden soil. Use a soilless mix, or you can make your own by combining potting soil with peat moss and perlite or vermiculite in a one-third mix of each. Do not overwater plants.
Water herbs thoroughly, then allow the soil to nearly completely dry before watering again. If humidity is low, spray plants with a light mist a couple of times a day. Many herbs do not like the dry air of our winter homes, so any way you can add some humidity will help.
Many outdoor herbs will benefit from mulching. Mulch is an adequate winter protection for herbs such as mint, chives, and fennel providing protection to minus 20 degrees Fahrenheit. A winter mulch helps maintain uniform soil temperatures around the root system and provides protection against heaving caused by frequent freezing and thawing of the soil.
A final thought on the herb harvest. The preservation quality of some herbs, including basil, can be improved by freezing rather than drying. Freezing basil leaves will also retain the bright green foliage color.
After basil leaves are harvested and cleaned, simply blend them with a little water and/or oil in a blender or food processor. The resulting bright green slurry can then be placed in small containers or ice cube trays in the freezer to be used later.
Many gardeners will only need a few of their favorites to provide all the fresh and dried herbs they need year-round. Select your favorite herbs and give them a try in the garden. They are a tasty addition to almost any meal.
Contact me at the Wood County WVU Extension Office at 304-424-1960 or e-mail me at jj.barrett@mail.wvu.edu with questions. Good luck, and until next time, happy gardening!
By Mark Wilmoth
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