Easy-to-grow herbs look, taste wonderful

Welcome to the wonderful world of herbs. They are so easy to grow.

Every garden needs some herbs tucked away somewhere. I find them near front doors, beneath trees and shrubs, and in containers gracing patios. They are not hurt by playing second string in your landscape, and when they become part of your cooking, it opens a whole new world.

In fact, using herbs in your meals will be part of the Springs Preserve herb workshop at 8:30 a.m. on Saturdays and Sundays during November. We are partnering with Springs Cafe chefs to show new and unusual ways of incorporating herbs into meals and adding them to your landscape. I'm teaching the Saturday workshops. The preserve is at 333 S. Valley View Blvd.

Just what are herbs? Botanically, they are seed-producing annuals, biennials and perennials that do not develop persistent woody tissue and die at the end of each season. If you are still not sure, the American Herb Society describes herbs as "any plant used for pleasure, fragrance or physic (medicine or remedy)."

Establishing an herb garden doesn't require much forethought, but some varieties can become aggressive. Herbs are persistent, beautiful, almost disease-free and easily re-establish themselves once planted.

To plant them, find an area in your garden drenched in sunlight most of the morning and with partial afternoon shade. The closer your herbs to your kitchen door, the more you'll use them.

You'll find that herbs love our desert climate and are relatively pest-free. If problems arise, remove infested leaves or wash them off.

Never be fooled by the size of a potted herb you buy at the nursery. It is a baby with surprising potential. Give it room to spread, even over the walls of its container.

For herbs to be attractive and productive, pay attention to soil preparation. Prepare the soil as if you were planting a vegetable or flower garden. Add plenty of organic matter and soil sulfur to counteract the alkali in your soil environment.

Each herb has its own characteristic fragrant oil. Crush, press or cut the leaves to release these oils. Dried herbs contain a higher concentration of oils than fresh ones. Chefs tell me they use only half the amount when substituting dried herbs for fresh. When using kitchen herbs, expect a wide variety of aromas to come out.

Most aromatic herbs are derived from flowers and foliage. The oils from the fragrant varieties produce perfumes and various toiletry scents. When dried, many fragrant herbs retain their aromas for a long time, making them good choices to add fragrance to your home.

Ornamental herbs provide a completely different visual dimension to your landscape than traditional shrubs or trees. Some have dainty leaves, such as parsley, coriander, fennel, savory and thyme. For a tropical effect, consider horseradish, nasturtiums and comfrey. For an accent effect, plant asparagus and artichokes.

Most herbs taste best just as they come into flower, but before setting seed. Or cut them at any time to help promote new growth, making plants fuller and more attractive.

To get the most out of your herbs, harvest them on cool mornings. Hot temperatures sap the flavor and make herbs strong and pungent.

Once herbs mature, preserve them for use in the offseason. Basil, dill, chives, parsley and tarragon are better cut and frozen. Cut the healthy stems and tie them in bundles. Then dip the bundles in boiling water for a minute and pack them in bags to freeze.

To dry certain herbs, cut stems and tie in bundles. Hang them upside down so that air circulates freely through them. When dry, separate the leaves from stems to store until needed.

Many herbs do well in Las Vegas. While at the herb workshop, take notes and get some fact sheets for the ones that you would like to include in your garden.

GARDENING CLASSES
AT ACACIA PARK

University of Nevada Cooperative Extension master gardeners in conjunction with Henderson Parks and Recreation will help you make "Herb Holiday Gifts" that are easy to grow and have many uses as the holiday season approaches.

The class is at 9 a.m. Saturday, at Acacia Park, 50 Casa Del Fuego St. in Henderson.

Linn Mills writes a garden column each Sunday. You can reach him at linn.mills@ springspreserve.org or 822-7754.