Hello all...am a recent subscriber and still consider myself a 'newbie' to the world of gardening. I have this 'thing' for herbs,(love smelling them all the time!) but really have very little knowledge about growing them. My first herb garden was last year and it was mostly trial and error. Did pretty much the same thing this year, though would like to know which herbs I should let 'flower' and which I shouldn't, as I understand the flowering affects the flavour and potency of the herb....is that right??? Any comments or advice woud be appreciated. I'm in zone 5b and I have: basil, oregano, creeping savoury, winter savoury, summer savoury, marjoram, dill, chives, garlic chives, thyme, curly parsley and flatleaf, sage and some rosemary which doesn't appear to have grown at all! I also have one tarragon plant that has become a bush!
Which Herbs to Let Flower?
Hi..Welcome to DG...I'm continually amazed at the wealth of knowledge on this site...just about any gardening question will be answered, if not right away, they'll eventually get to it.
As to herbs, unless you want to collect seed or flowerheads, cut off the flowering tops as they appear...the plants will then concentrate full flavor into the leaves...rather than being sidetracked by putting energy into survival (flowering).Sounds like you have a nice range of herbs...you probably already know this, but the rosemary definitely likes dryer conditions than some of the others, very drought resistant and as you mentioned, very slow growing. What kind of sage are you growing?..I've ordered some White Dalmatian Sage, milder and sweeter than common sage. I was told by another DG gardener that one Canadian supplier has it, but was out until next spring, and later informed me of a source here in US, if you're interested. Happy gardening. Janet
Basils definetly need flower stems removed.
I love the flowers on Oregano, they can be dried and used in crafts.
You can make Chive Vinegar out of the Chive Blooms and White Vinegar, makes a nice pink vinegar to use in salad dressing.
Both Parsley's if left to bloom, will not come back the next year, as they are biennial and the blooming makes them think their life cycle is over. On the other hand they can reseed themselves if left to bloom.
It is almost impossible to stop Marjoram from blooming, just dry the blooms with the leaves.
Garlic Chives are fine to let bloom and you can save the seed or let it reseed itself to make a bigger patch.
Summer Savory you would harvast just before it blooms.
WOW! Thanks everyone! Keep the info coming ! :-) Debby, re your comment on Marjoram; yes, there are tons of blooms, though not quite open. For culinary purposes, do you know if you can use the 'almost-opened' bloom as well. My plant seems to have more buds than leaves!! :-) My parsley last year never bloomed, and the one I planted this year hasn't bloomed either. Didn't know they were biennial (it's amazing the stuff you can learn here!) Guess that means that unless it blooms it won't be able to reseed???? Janet: no, I didn't know about the Rosemary liking dryer conditions. As for the sage, not sure what kind, but know it's different from what I had last year. It didn't grow as high, and it's variegated. I'll keep my eyes open for White Dalmation, thanks! Of course, I do have another question (always!). I now know the Chives, Tarragon and Winter Savoury are perrenial...as they came back. Are they the only perrenial herbs???
For culinary purposes, Yes, you can use the Marjoram buds and blooms.
For us in zone 5 Parsley doesn't always return. I have had it return before, but it is not a for sure thing.
As far as perennial my oregano, garden sage come back every year
and thyme is a short lived perennial here.
If you love the aromatic herbs you should try Lemon Balm and Anise Hyssop or Agastache same thing. They are reseeding perennials. I have seeds for the Anise Hyssop if you would like some, I can send some your way. Let me know.
A few more perennial herbs include: Comfrey, tarragon (can be grown in containers and taken inside in harsh winter conditions), yarrow, lavender, bay (also grows well in containers and should be sheltered during winter). They all winter over outside here, but it's zone 9, quite different from your area. Guess you'll have to experiment with the microclimates you have in your garden. Janet
My rule of thumb is based on what I grow the herb for.
Cooking herbs - trim flowers immediately as the plant puts for energy into the flowers, and I want the leaf to be at its premium, unless I am collecting seeds.
Decorations - I usually want the flowers, so I trim them when the flower is prime and dry
Herbal teas - depending on what part of the plant is used, but keep in mind that the flowers still use up the plant's energy, so trim accordingly.
Great thread - thanks for all the good info!