HERBS
KEY CONCEPTS I. Site II. Selection Cultivars Annual and perennial herbs Hardiness III. Growing Herbs IV. Herb or spice?   Return to Introduction		SELECTION Each gardener should choose herbs based on personal preferences. Intended uses will influence plant choice. Gardeners may already grow herbs but be unaware that they belong in this group. Many herbs are simply enjoyed for their beauty. A list of easily grown culinary and fragrance herbs for the beginner is found in Fact Sheet 1612, Reference Herbs.1.   CULTIVARS Herb names can be confusing. For example, Monarda didyma is commonly known as "Oswego Tea," "Bee balm," "Mountain Mist" and "Mountain Balm." Knowing the genus and species epithet of the plant you wish to grow will avoid confusion. Many herbs, such as thyme, have many cultivars within the species. They vary widely in size and growth pattern.   ANNUAL AND PERENNIAL HERBS Herbs include annuals, biennials, and perennials. Annual herbs can be grown easily from seed. They may self-seed year to year if allowed to form mature seed heads. Common herbs grown as annuals in Ohio include anise, basil, borage, calendula, German chamomile, chervil, coriander (cilantro), dill, fenugreek, marjoram, American pennyroyal, rosemary, summer savory and sesame. Parsley is an example of a biennial herb grown as an annual. New plants should be planted each year. The entire plant should be harvested and removed its second year before flowering begins. Once flowering begins, very little usable foliage is produced. The plant's energy is focused on flowering and seed production. Perennial herbs should be given a permanent location in the garden where they can grow undisturbed year after year. Perennial herbs require periodic division to remain healthy and productive. Divide perennial herbs when they show decline, become woody or overgrown, or when you want new starts. Common perennial herbs are: angelica, burnet, chive, comfrey, garlic, horseradish, lamb's ear, lavender, lemon balm, lovage, mints, oregano, rosemary, rue, sages, tansy, tarragon, thymes, winter savory and yarrow.   HARDINESS Loss of herbs over winter may be caused by soggy soil, harsh winds or cold temperature. Improving soil drainage and mulching after the soil freezes to prevent heaving will increase winter survival.
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