GROWING HERBS: Herbs are easy to grow and rarely damaged by diseases or insects. A few short rows in a vegetable or flower garden will provide an adequate supply of herbs for the average family. Herbs are easily preserved and stored up to a year for future use.

Herbs are either annual, biennial, or perennial. Keep this in mind when locating them in the garden. Group herbs according to light and watering requirements. Most herbs prefer a location with four to six hours of sun, well-drained soil, and a pH around 6.0 to 7.0.

Site perennial herbs in an area that will not be disturbed by tilling. Herbs that spread by runners, such as mints, should be contained in pots when planted directly in the garden. Sink pots in the ground, keeping the top 2 inches of the container above the soil. This will allow runners to be removed before they root in the garden.

Herbs may be started either indoors or out. For small seeds, the easiest method is to sow them about six weeks before the average last frost date into containers filled with seed-starting mix. Larger seeds may also be started in individual pots and then thinned to one plant. Keep the soil surface moist until plants are established.

Some herbs are best propagated by cuttings, such as rosemary and sweet bay. Root cuttings in a 3-inch plastic pot or other suitable container with drainage holes. A perlite/vermiculite mix makes a satisfactory rooting medium. Keep the rooting medium moist and cover the pot with plastic to maintain high humidity. Place plants out of direct sunlight when young to prevent wilting. After rooting, transplant the cuttings into soil.

Plant annual herbs outdoors after the danger of frost has passed. Watering herbs is best done in the early morning hours. If watering when the temperature is cooler, the water will efficiently reach the root system of the plants. Water deeply to encourage root growth. Irrigation may be necessary during periods of drought; though once established, many herbs are highly resistant to drought.