"Herb your enthusiasm"

Herbs when you cook with freshly picked herbs your food will "pop" with their wonderful flavors.  Plus, herbalists value h healing powers of many herb's flowers, leaves and roots.  In addition you can save the fragrance and beauty of herb flowers and leaves in potpourri, sachets, wraths and dried arrangements.

Location & Planting:  It's the combination of sun and right oil medium that drains well will then  cause the maximum production of essential oils, and that in turns enable the plant to make its fragrance and flavors to intensive.  As a general rule, the more intense the light, the more oils will develop in the gland of foliage and stems.  Add plenty of compost into the soil which will help provide nutrients to the herbs while they are growing.  Do not use composted manures in the herb garden as they are high in nitrogen, which makes the herbs grow quickly while dramatically reduce their flavor.

Watering:  Several leafy herb plants (like basil), need consistent moist soil, however not one that is constantly soggy.  While other woody stem herb plants (like rosemary and thyme) like their soil dried out between watering.  If their leaves look wilted check the soil a couple inches down with your finger and water if dry.

Feeding: Generally herbs don't need a lot of fertilizer, however they do need some.  Herbs need a steady feeding of low concentrated and time release fertilizer such as fish emulsion, seaweed, or bone/blood meal.  These organic fertilizers breakdown slowly and provide them with just the right amount of nutrition at a slower pace.

Pruning & Harvesting:  Pruning of herbs is done to encourage new growth and for most plants it can be done with your fingers.   All pruning and harvesting should be done during spring and summer time.  Its bet to start when they are young as this will help make them fuller and with a nicer shape.  As a rule don't cut off more than a third of the plant at any one time.  The best tasting leaves are at the top so that is were to prune from and should be done in the morning as hat is when the flavor and aroma are the strongest.