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Saturday, December 15, 2012
Herbs for the winter windowsill
Now that the growing season is over, do you
still find yourself ready to dash out to the garden for some chives, basil or a
sprig of thyme, only to lament their loss to the cold weather? Why not start a
small collection of culinary herbs indoors, where their flavor and fragrance
will delight you through the upcoming winter months?
Growing herbs indoors is not
difficult, as long as their few cultural requirements are met. The two most
important factors for the successful growth of herbs indoors are light and
moisture. The majority of popular culinary herbs require at least six hours of
direct sun each day. A southerly-facing window is best, although a southwest or
western exposure will do. Another alternative is to grow them under artificial
light. A fluorescent fixture with one cool white bulb and one warm white bulb
kept on for at least 12 hours a day will suffice. Specially-formulated,
full-spectrum lights have come down in price and would actually be a better
choice. Plants placed on window sills should be given a quarter turn daily, so
they won’t lean to the light. If it gets really cold at night, move tender
plants such as basil away from the windowsill.
Proper watering often makes
the difference between life and death for herb plants. In general, the majority
of herbs like to be kept on the dry side, but as many potential herb growers
have found out the hard way, allowing the potting mixture to totally dry out
will be the demise of their plants. Likewise, excessively wet soils promote
root-rotting diseases. All pots should have drainage holes. Water when the soil
about a half inch below the surface feels dry to the touch and continue watering
until the excess water begins to run out the bottom drainage hole. Then let the
pot drain thoroughly before putting it back on its saucer.
I have had excellent results
growing herbs with a mix of a quarter each potting soil, clean, coarse sand,
peat moss, and either vermiculite or perlite. I add about one tablespoon of
ground limestone for each gallon of potting mix and one-quarter cup of Osmocote
Plus Trace Elements, as I get lazy about fertilizing. If you prefer, plants can
be fertilized once a month with a half-strength liquid fertilizer. Fish emulsion
or liquid kelp works good for organic growers. Clay pots are favored, as they
are more porous than plastic ones.
Basil, summer savory and
parsley can be started from seed if you prefer. The first two herbs germinate
quite readily, but parsley seeds are rather stubborn, requiring about three
weeks before sprouting. Regular sweet basil tends to become a rather leggy
houseplant. Instead, opt for the compact, globe-shaped bush basil. Unlike most
herbs, basil wants a warm location.
Oregano is a member of the
mint family and can even be grown in hanging baskets. It prefers to be kept at
about 60 degrees F and growth will slow drastically if temperatures fall below
50 degrees F. Avoid overwatering oregano and note that it is prone to root
rots.
Rosemary is an exceptional
complement to meat dishes, potatoes and breads. Although it does prefer to be
kept on the dry side, if the soil dries out completely – even for a short period
of time – your plant will die. Both white and blue flowering varieties are
available. Rosemary can also be trained as a standard or wreath.
More than 400 thyme varieties
are recognized. The ones I found most suited to indoor culture are varieties of
Thymus vulgaris. Lemon-scented and caraway thyme also make good
houseplants.
Bay is a slow grower,
preferring an almost neutral soil. Harvest the older leaves as needed and always
be on the lookout for scale insects.
By Dawn Pettinelli - UConn Home & Garden Education CenterPerk up your menu by adding a few herb plants to your home. If you have questions about growing herbs or other gardening quandaries, call, toll-free, 877-486-6271, visit www.ladybug.uconn.edu, or contact your local Cooperative Extension Center
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