Georgia Magazine - March 2023 - 35

Above: Herbs grown in raised beds require less watering than those
grown in containers. Right: Garlic chives are grown for their mildly
garlic-fl avored leaves and attractive white fl owers.
parsley like an annual and purchasing new plants each year, "
she says.
Korzeniewski cautions about planting mint in a garden.
" Mint is very invasive and can soon take over, even if you
plant it in a raised bed, " she says. " Its roots easily spread, and
once this happens, you've got mint everywhere forever.
" People like mint for beverages and garnishes, but in my
experience, the only way to grow mint without frustration is
to plant it in a container. Even then, place the container on an
impervious surface. Otherwise, the roots will find their way out
of the drainage holes and you'll never be able to get rid of it. "
A sampling of herbs
The best time to harvest herbs is early to midmorning.
Some are best used fresh; others can be dried to preserve them
for up to a year. Here are some of the most popular herbs and
how to harvest and preserve them.
* Basil. Most often used fresh, its varieties range from sweet,
green-leafed cultivars to dark-purple and Thai types that
provide an array of subtle flavors. Harvest individual leaves
from the base starting midway up the stem or higher, or snip
sections of the stem. When the plant starts to set flowers,
pinch them back to prevent it from going to seed and ensure
that it produces more leaves. Korzeniewski recommends a
newer hybrid, 'Everleaf Emerald Towers,' a columnar plant
that flowers later, making it a prolific producer; it does well
when planted directly into the garden.
* Chives. A member of the onion family, chives are grown for
their green leaves. When harvesting, snip the leaves at soil
level; the plant will produce a new flush of growth. Use the
leaves fresh or dry them in a 100-degree oven for about an
hour. Let them cool, then store in an airtight container.
* Oregano. Most often used dried, oregano is harvested by
cutting the stems several inches above the base of the plant,
bundling them, then hanging them upside-down in a cool,
dark place for several weeks. Once the leaves are dried,
remove them from the stems and store them in an airtight
container.
* Rosemary. To use it fresh, harvest the pliable soft sprigs-no
more than a few inches long-during the spring and summer
or pluck off the individual leaves. To dry it, cut the stems, tie
them in bunches and hang them upside-down in a dark place
for about 10 days. Then strip the leaves and store them in an
airtight container.
* Sage. A versatile perennial with many varieties, sage is best
planted in pots. Harvest it by plucking off the leaves before the
plant flowers. The leaves can be used fresh or air-dried, then
stored in a cool place in an airtight container.
* Thyme. English, French or lemon varieties offer a range of
subtle flavors. To use fresh, snip off tender stems, or bundle,
hang and dry the longer stems until the leaves are dry and
crumbly. Store in an airtight container.
Pamela A. Keene is a freelance writer and Master Gardener
living in Flowery Branch.
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Georgia Magazine - March 2023

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