What are Herbs?
by Elizabeth
Herbs: Definition
Herbs are herbaceous or short-stemmed plants that are valued for their
flavour, fragrance or curative properties. The valuable part may be the
leaf, flower, seed, stem, root or entire plant.
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 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 properly covered with polythene or galvanize to
protect the seeds and tiny seedlings from heavy rains. The disinfected
planting medium may consist of equal parts of soil, sand, or humus.
Apply a soil insecticide to prevent ants from carrying away the seeds. The
best method to keep the medium moist is with a
misting bottle.
Seedlings will die if the medium dries out. Thin out as soon as the
seedlings are big enough to hold between the fingers. Harden by removing
the plants from under the covering and expose them to more air and
sunlight. Saran netting or a thatch roof that offers 50% shade will be best
now. The seedlings must be hardened by gradually removing the covering,
so they can 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.
Cultural practices
Irrigation - Most herbs require moisture for survival; therefore, in
very dry areas where there is insufficient 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 or leaves 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 isrecommended.
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
Chemical fertilizers are not recommended; however, nitrogenous
fertilizers may be applied when rejuvenating plants after they have been cut
back.
Harvesting
The harvesting stage of the herb depends on the part for which the
plant is grown. Herbs, such as mint and basil, for which only the leaves
are valuable, harvesting should commence before they begin to flower.
Herbs such as dill, which are valued both for leaves and seeds, may be
allowed to set seeds. 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 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
In addition to the uses mentioned before herbs are used in beverages,
potpourri 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 products, etc. Herbs can
be preserved by prickling, freezing or drying.
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