From time to time, the alphabetic progression of herbs in this column is
interrupted when there are more important events in the herb garden. What could
be more important than the onset of Spring? To be honest, it still looks a long
way away as I look out at the drifts of old snow and watch the mixture of rain
and snow falling. However, my snowdrops are in flower and the weatherman
promises us warm weather in a few days. With this promise, our minds turn to
seeds – when should we plant them, and what will we see first in the garden?
First the seeds. There is no need to rush to plant herb seeds. May and June
are quite early enough if you are planting straight into the garden. For good
germination it is better to be late rather than early. Most annual herbs
originate in a warm, Mediterranean climate and it is very important when
planting them here that the soil be warm. I do not suggest that you try the old
farmer's method of testing the soil temperature. He dropped his pants and sat
down. If the ground felt comfortable on his bare bottom then he know it was
planting time. No doubt you can find your own method!
Now that some of the snow has melted in my area, the bright, green leaves of
chervil are growing fast. Chervil prefers cool weather and semi-shade. Mine
self-seeds every summer and I have a permanent patch near the compost pile. If
you are starting from seed, plant it early and allow it to flower and set seed
in an undisturbed spot, and it will produce a delicious harvest year after year.
Marjoram, Summer savory, parsley, dill, fennel and the basils will need much
warmer conditions. They can all be grown from seed quite easily but each needs
slightly different treatment. Sweet marjoram and Summer savory can both be
started indoors but you will probably get sturdier plants if sown straight into
the garden. Wait until conditions are really warm, see that they have a sunny
exposure, and they will grow quickly.
Parsley is happy with cooler conditions, but it can be difficult to
germinate. I find it is best to buy a few plants while I wait for my seeds to
germinate. That way I'm not so impatient! An old saying is that it goes to the
devil seven times before germinating and we have to wait.
All the basils need really warm weather and it is wise not to plant seeds or
put started plants out until June at the earliest. Like parsley, it may be best
to buy plants or start your own under lights. But in any case, do not be tempted
to put them in the ground until the soil is warm and the temperatures set to
stay above 22 degrees C (55 F). If the plants are put out too early they cannot
grow; they will just sulk, and worse, are in a weakened state which creates an
invitation to disease and insect damage.
Perennial herbs are sown at the same time; either indoors in April or May or
outdoors when the soil is warm. But the perennials will not grow as fast as the
annuals and it is unlikely that they can be harvested the same year. However,
spring is a good time to propagate perennials by cuttings or division. I use an
old, but strong, kitchen knife to carve a small part of any herb I want to
propagate away from the main clump and replant it in a nursery bed. At the same
time, some shoots may break off. These can be planted in a soilless mix, kept
damp in a sheltered spot and they will root in a few weeks. I find this
especially good with French tarragon, which cannot be grown from seed. It sends
juicy shoots up very early in the spring and a portion of the main clump can be
severed with the kitchen knife. Almost certainly, some shoots will break off but
they will root well. There is so much vigor in the plants in the spring that it
is worth trying cuttings of almost any plant you would like to increase.
Spring, too, is the time to forage for the first wild herbs. Chickweed will
be coming up in the flower beds as a weed, and makes a great soup or salad.
Stinging nettles are at their delicious best in early spring and are one of the
finest blood cleansers and tonics you can take. Fiddleheads and wild leeks are
not exactly herbs but are another wild food free from additives and chemicals.
Coltsfoot will be blooming and soon after the leaves will appear and can be used
as a tea to banish that persistent winter cough. Then violets will be ready,
which are wonderful in salads and provide an excellent source of vitamin C.
With all these on our tables, we know that Spring has surely arrived!
