Written by the Tidings Staff | 06 September 2010

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Whatever herbs you choose, use them regularly. It’s essential to keep them trimmed and to avoid allowing them to flower (which inhibits the plant’s longevity).

And if you are keen to try seeds-to-food, it’s a joy to see cress and mustard seed grow magically, in just a few days, on top of wetted blotting paper.

Children get a kick out of participating in the kitchen garden, and they get an early grounding in growing herbs, too. Since the watering process takes place more than once a week, it’s a way for them to participate and see the results.

Conventional wisdom says that the oil in the leaves of herbs makes them resistant to insect pests and disease. Like other plants, herbs are also somewhat susceptible to various common pests, including spider mites, aphids, scale insects and even mealy bugs. Fortunately there are two easy solutions to this yucky problem. Since your herbs are likely to be in portable containers you can dip all of the above-ground part of the plant into a pail of mild soapy water. Just swish them around for a minute or two to make sure all surfaces are wet. An alternative is to use an empty plastic spray bottle, thoroughly moistening all the leaves with the soapy water solution — always remembering to rinse your herbs before you use them.

There are always exceptions, and when growing anything there are always “the problem children.” For example, a plant that must suddenly adapt to new and abundant light may turn brown and drop its leaves. Rosemary sometimes does not adapt well. It's a slow-growing evergreen and sometimes does not have the opportunity to adjust to changes in light. The plant actually starves itself from lack of this life-giving energy.

And as to the “safe seven,” your best chances for success are chives, thyme, basil, parsley, sage, oregano and mint. Any one of them successfully grown brings the wonderful combination of the fresh taste in food and a much-deserved ego boost.

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