HERBS

What are herbs?
Herbs are herbaceous or short-stemmed plants that are valued for their flavour, fragrance or curative properties. They are used in medicinal, perfumery, cosmetics and for culinary purposes.  The valuable part may be the leaf, flower, seed, stem, root or entire plant. Most herbs grow to a maximum height of 30-90 centimeters but a few aromatic trees, such as bay, which grows to a height of 6-9 metres are also considered herbs.

The use and spread of herbs
The value of herbs has persisted from ancient, through medieval, to modern times. History records that Egypt and Rome were international exporters of herbs at the time of the Roman Empire; and ancient civilizations used herbs for flavorings, perfumes, deodorants, fumigants, cosmetics and medicines. When the New World was colonized, herbs were said to be among the first plants to be introduced, to compliment those already in use by Native Indians. Today, the use of herbs has not diminished. As technology advances, increasing beneficial properties of herbs are being discovered and explored.

Cultivation
Herbs are among the easiest plants to cultivate. They are not very demanding in soil types or husbandry. Most herbs adapt very well to new environments and can be grown both outdoors and indoors. However, they do not tolerate waterlogging. Rich soils are not necessary. Herbs will grow larger and lusher in rich soil, but, in poorer soil, growth is slower and allows for the development of stronger flavour.

Site Selection
Since herbs do not tolerate waterlogging, heavy clay soils are not the best, but they do well on marginal lands that are well drained. Most herbs prefer partial shade or full sunlight, and a well distributed water supply.

Establishment
Some herbs can be seeded directly; for example, dill, which is fairly large in size. Most herbs however, require seeding in containers and transplanting. Herbs should be established on raised beds or ridges or on flat lands with adequate drainage. The soil should be worked to a medium tilth. Herbs prefer alkaline soil therefore some liming maybe necessary. This should be done only after a soil test to determine the soil pH. That is, the acidity or alkalinity of the soil.  Lime should always be incorporated into the soil. The soil should be moist for the lime to act.  OIrganic material may be incorporated or can be used as mulch, but animal manure is not recommended.  Herbs may also be grown in containers.

Nursery Management
Most herb seeds are very tiny. It is therefore best to sow them in seed boxes or nursery bins .  The nursery should be properly covered with polythene or galvanize to protect the seeds and tiny seedlings from heavy rains.

Planting Medium
The medium may consist of equal parts of soil, sand and decomposed organic material, such as peat moss, compost of rotted leaves. Disinfect the medium with a soil fungicide or insecticide mixture; for example Banrot and Primicide or Diazinon respectively. Follow the rates recommended on the labels, and use as a drench over the surface of the medium.

Sowing
For even distribution, mix one part seed to three parts sand, and sprinkle thinly over the surface of the planting medium.   After sowing, cover the seeds with a thin layer of the planting medium and apply a soil insecticide to prevent ants from carrying away the seeds. If a liquid insecticide is used, apply as a fine mist to prevent the seeds from being buried too deeply.

Watering
The medium should always be kept moist.  It is best to moisten with a misting bottle as the tiny seeds and seedlings are very susceptible to heavy droplets. Seedlings will die if the medium dries out.

Thinning Out
Thin out as soon as the seedlings are big enough to hold between the fingers.  Pull out as many as necessary until the remaining plants are spaced out.  It will be necessary at this stage to remove the plants from under the plastic or galvanize covering and expose them to more air and sunlight. Saran netting or a thatch roof, which offers 50% shade, will be adequate.

Hardening
The seedlings must be gradually exposed to more and more sunlight so that they can acclimatize, or adapt themselves to field conditions.

Transplanting
Germination and growth rates of herbs vary from species to species. Generally, the time between sowing and transplanting may vary between six and 10 weeks. Seedlings should be transplanted when they are 5 to 7 centimeters tall. It is best to transplant late in the evening to allow the plants to settle-in during the cooler part of the day. A foliar fertilizer may be applied at transplanting to counteract stress. Use the rates recommended on the package.

Method
Moisten the medium and also the area where the herb is to be established.  Prepare planting holes. Insert the dibble at the side of the seedling and lift it carefully. Transport it in a tray or box to the new planting area.  Hold the seedling between the fingertips and insert into the prepared hole, being careful not to destroy the tap root. Press the soil firmly around the base of the plant. Spacing will vary with species.

It is best to transplant late in the evening to allow the plants to settle-in during the cooler part of the day. A foliar fertilizer may be applied at transplanting to counteract stress. Use the rates recommended on the package. 

Cultural practices
Irrigation   Most herbs require moisture for survival; therefore, in very dry areas where there isinsufficient rainfall,
                   some form of irrigation may be  necessary, especially during the establishment phase. At this stage, a simple
                   garden  hose may be used.

Weed Control   Manual weed control is recommended. A thick mulch  composed of dried grass orleaves will also control
                         weeds. Once the plant  has been established there may be little need for weed control. For faster
                         ground cover, high density planting is recommended.

Pest and Disease Control   Herbs are scarcely affected by diseases or pests. They contain aromatic oils that often
                                           resist insect pests. Some herbs act as insecticides and  can be placed in vegetable gardens
                                           to ward off  certain   pests. Pests and  diseases may be controlled by maintaining a clean
                                           field and by planting a  combination of herbs on the same plot.

Fertilizing   Incorporate organic fertilizer, e.g. compost, into soil.

Harvesting   The harvesting stage of the herb depends on the part for which the plant is grown.
                     Herbs, such as mint and basil, which are value for their leaves,  are harvested before they begin to flower.
                     Basil is an annual, but may be turned into a perrenial with frequent cutting back and fertilizing for
                     rejuvenating. Herbs, such  as dill, which are valued both for   leaves and seeds, may be allowed to set
                     seeds.

                     Herbs should be harvested when the aroma of the plant are most intense. As a general rule, for all herbs
                     with strong aroma and flavour, the best time to harvest is around midday. Herbs with succulent leaves
                     should be harvested early in the day.

                     Herbs should be harvested by cutting the stalks or petiole with a sharp knife or scissors. Herbs for the
                     fresh market can be placed in a bucket with water immediately after harvesting. Herbs for preservation
                     may be packed neatly in baskets or boxes.

Utilization    Herbs are still being utilized in all the varying industries, mentioned in the introduction. They have also
                     found common usage as beverages, pot-pourri and in folk medicine.  They may be used in the fresh state or
                     as dried herbs. Dried herbs may be minced or ground and mixed in varying combinations as flavouring for
                     soups, sauces, salads, meat

Preservation
Herbs can be preserved by prickling, freezing or drying.

Prickling
Herbs may be prickled in oil or vinegar. They can be prickled individually or  as mixed herbs. Herbs for prickling should be washed thoroughly. By prickling, the herbs themselves are not preserved but the flavour and aroma, as these are rapidly absorbed by the liquid. The prickle is useful in flavouring salads, sauces and many other dishes.

Freezing
Clean herbs thoroughly. Pack the entire stalk in freezer bags and fast freeze them. After they have hardened, remove from freezer and break up by hand while still in the bag. These small pieces can be left in the same bag or backed into small packages for easy usage.  Breaking them up in the frozen state prevents the pieces from sticking together.

Drying
Clean herbs by shaking off foreign particles, dusting or washing.  They may be air-dried by simply tying several shoots in bundles with an elastic band and hanging them in a warm, shady place with low humidity.

If no such place is available, they may be dried in the oven.  Lay herbs on a rack covered in aluminum foil and dry them at a temperature of 50C.  The door of the oven should be left slightly ajar for air circulation.

Herbs can also be dried by simply laying them on a rack in a dark cupboard for a few weeks.  Open the doors periodically to prevent moisture from developing.  When the herbs are dry enough to rustle they may be broken into small pieces and stored in class jars with screw caps. All dried herbs should retain their green colour.  Herbs that are grey or brown have been dried at a temperature that was too high or for too long, and have lost most of their flavour and aroma..