Growing herbs, whether inside or out, may be one of gardening’s most gratifying experiences. Because of their beauty and versatility, herbs may be grown amid vegetables, ornamentals or in a garden dedicated strictly to their kind. They may be nurtured in a sunny window box, strawberry pot, whiskey barrel or just about any container you choose. Situate your herbs for easy access: on the patio, deck, a sunny windowsill or in the kitchen garden. Herbs are relatively carefree and have a multitude of uses that include but are not limited to: culinary, aromatic, ornamental, medicinal and insect control.

Herb Growing Tips

Choose a full sun location, 4-6 hours per day is best. Herbs will grow in a shadier location, but plants will be weak and thin. Most herbs are not demanding of soil fertility. One thing that they will not tolerate, however, is wet or poorly drained soil, so be sure not to overwater your herbs.

Locate herbs in or near the kitchen for easy access when cooking. Be aware of the ultimate size, height and spread of the herbs that you plan to grow. If you take this into consideration you can assure room for the plants to reach their full potential. Position taller herbs to the back of the garden or container and shorter herbs to the front; this will allow for easier access and prevent shading.

Water pots before planting. Remove plants from their pots and loosen roots to stimulate new root growth. Place plants at the same soil depth that they were in the pot, or slightly higher to avoid rotting. Gently firm soil around each plant, water carefully and mulch if desired. Feed monthly with a mild, organic fertilizer such as Neptune’s Harvest Fish & Seaweed Fertilizer 3-2-1.

Some herbs, such as mints, have a tendency to be invasive and may take over an entire herb garden or even spread into the lawn or other parts of the landscaping. Sink aggressive potted herbs directly into the garden to minimize this overgrowth. Pull up pots each spring to replenish their soil, then sink the containers back into the garden for another season.

Growing herbs indoors is also quite simple. Choose herbs that will not get too large to handle inside. The same soil requirements apply for both indoor and outdoor planting. Select a south or west window to situate your plants so they receive adequate sunlight. It may be beneficial or necessary to supplement with artificial lighting during the winter months. Provide humidity by grouping plants together and misting daily. Another option is placing potted herbs on a humidity tray. Fertilize monthly with Neptune’s Harvest to provide the best nutrition.

Harvesting

Fresh herb leaves are ready to be harvested as soon as there is enough foliage to maintain the plant. Try to harvest in the morning, after the dew has dried but before the sun becomes too hot, using a sharp knife or scissors to make each cut. It is a good idea to harvest only what you plan to use at time of cutting, as herbs do not store well in the refrigerator. With most herbs it is beneficial to harvest before the plants go to flower, as the taste is better at this stage of growth. Rinse with cold water and pat dry before using.

Drying

If you have excess herbs, you may want to dry them for future use. After gently rinsing the harvested herbs, drain them on absorbent towels, tie in bunches and dry thoroughly by hanging bunches up in the sun just until all water evaporates from the surface of the herbs. Remove plants from sun and hang in a clean, dark, dry location with good air circulation for 1-2 weeks until herbs are completely dry and brittle. If not dried completely the herbs will become moldy in storage. Remove leaves from the stem and store them in an airtight container in a cool, dry, low light environment. Check container in a few days for condensation. If there is any moisture in the container you must start the drying process again, after checking carefully for any mold or mildew.

You can also dry herbs in a conventional or microwave oven. With a conventional oven, position clean herbs in a single layer on a shallow pan. Place baking pan in a 180°F oven for 2 to 4 hours. When using a microwave, place clean herbs in a single layer on a paper towel or plate. Cook herbs on high for 1 to 3 minutes, rotating the plate every 30 seconds or moving the leaves around on the plate until thoroughly dry. Store these herbs just as you would air-dried herbs.

Freezing

Freezing herbs is also easy to accomplish. Wash herbs and blanch them in boiling water for one minute. Cool herbs very quickly in ice water then drain. Package herbs in airtight plastic bags and store in the freezer.

Herbs can be delightfully easy to grow and they are an even more delightful addition to salads, sauces, pastas, teas and many other treats you can enjoy year-round.

By choosing long-blooming perennial plants, you can capitalize on the best of both worlds – plants that come back from growing season to growing season, and those that bloom for an extended length of time. This also means you’ll have more time to appreciate the gardens you create!

Here is just a sampling of long-blooming perennial plants perfect for the sunny summer garden:

• Achillea (Yarrow) is a very drought and heat resistant plant once established. The flower heads are long-lasting and many colors are available including yellow, gold, pink and pastels in apricot, lilac, salmon, cream and white. Plants grow from 8-36″ tall, depending on variety. The flat-topped flower heads grow up to several inches across, and make excellent cut and dried flowers. The fern-like, gray to gray-green foliage is somewhat aromatic and attractive even when the plant is not in bloom.

• Coreopsis (Tickseed) is one of the easiest and most rewarding garden flowers. The thread leaf varieties are usually the longest blooming, typically from June through fall. The pale yellow, bright yellow or rosy-pink daisy flowers smother the slender stems and thread-like leaves. Plant height, from 15-24″, is variety dependent. A mid-summer shearing of the seed heads will keep these plants blooming for many more weeks.

• Echinacea purpurea (Purple Coneflower) is a sturdy, bold-textured favorite with dark foliage that grows to 2-3′ tall and wide. The flowers are large, daisy-like with unique standings of dark-rose purple and lighter in color. Birds and butterflies also love these flowers, adding even more beauty to your garden with their visits.

• Rudbeckia (Black-Eyed Susan) is an old-fashioned garden favorite. It is hardy, reliable, insect and disease-free and an exceptionally long-blooming plant – typically from July through fall. This medium-green, bold-foliaged plant grows to about 3′ tall and bears golden yellow, daisy-like flowers with dark brown centers. Both Echinacea and Rudbeckia flowers make excellent cut flowers and a wonderful place for butterflies to sit and eat.

• Gallardia (Blanket Flower) is an American native plant which thrives in the hot sun and has beautiful yellow-orange flowers, marked with red. Height varies according to variety. Some favorites include “Baby Cole” which is a dwarf only 8″ high, “Goblin,” a 12-15” grower, and “Burgundy,” which reaches 18-24” and whose flowers are a gorgeous shade of burgundy red.

• Ceratostigma plumbaginoides (Plumbago) features intense blue flowers from mid-summer to September. Plumbago spreads quickly to form a neat groundcover and as an added bonus, leaves turn a brilliant red in the fall before dropping. This excellent perennial grows well in light shade also.

• Veronica (Speedwell) has neat, attractive foliage and abundant flowers in densely packed spikes. Look for the cultivars ‘Goodness Grows’ and taller ‘Sunny Border Blue’ for a beautiful addition of blue to your summer garden, and pair it with red or white favorites for a patriotic theme.

Remember, this is just a brief glimpse of the long-blooming perennials available to choose from. Stop by to see our wide selection of perennials so we can help you determine which plants are best suited to your garden.

It’s edible, a member of the mint family and ornamental. Grown for over 5,000 years, it flavors foods around the world and is well-known in many household kitchens… Have you guessed yet?

Of course, it’s BASIL!

A flavorful ingredient of foods from Italy to India and Thailand and America, basil adds flavor and flair to any recipe. Add fresh or dried basil just before serving for the most intense flavor. However, the kitchen isn’t the only place it reigns as king… Give it a throne in your garden, too!

Growing Basil

Like other mints, basil is easy to grow. Choose young, bushy, compact plants that show no signs of diseases or pests. Plant in full or partial sun, in well-draining soil and provide adequate moisture. As an annual, it’s also easy to grow from seed, just follow the package instructions.

The most difficult decision about basil is deciding which basil you want to grow and eat. The basil family, Basilicum, has a natural variety of colors, growth shapes and fragrances. Plant breeders complicated the decision by creating over 30 hybrids commonly used today.

For ornamental gardening use, four “shapes” are commonly available. All are deliciously edible.

• Sweet Green Basil: 2′ tall, with large leaves and white flower spikes. The clove/anise taste is typical of many types of basil. Others in this group include lettuce-leaf, Genovese, Thai (spicy) and the intensely fragrant and flavored Siam queen.
• Dwarf Basil: Up to 12″ tall, small leaves, white flowers. This group includes well known Spicy Globe and Boxwood basil (perfect edging plants due to rounded growth) and Green Bouquet.
• Purple-Leafed Basil: Favorite varieties include Dark Opal, Purple Ruffle and Red Rubin, all with “fancy” leaves, very aromatic, with pink to lavender-purple flowers.
• Scented-Leaf Basils: This group includes varieties of stronger aromas. Lemon basil (gray green leaves, white flowers) is aptly named as are cinnamon basil (dark pink flowers), and anise basil (blue purple flowers).

Basil, especially the purple-leafed, is wonderful in containers. Design as you would with any ornamental. Don’t overlook the value of placing a container near the BBQ and kitchen for easy use while cooking. It’s said that planting basil, especially aromatic varieties, around the patio or deck will deter flies… It certainly can’t hurt!

Enjoying Basil

Used throughout the world with different regional foods, basil truly reigns in many different cultures and cuisines. Although pesto is probably one of the best-known uses here in the United States, basil is great in soups, sauces, pastas or in salads, vegetables and martinis. Remember to harvest before flowering for the best flavor. This also keeps the plant bushy and compact. Simply cut the entire stem just above a pair of leaves to promote new shoots. If you plan to use some leaves as garnish, cut with scissors to reduce bruising. Store unused basil in the refrigerator to retain its flavor and freshness.

Extra basil can easily be dried for future use. Cut the plant at ground level, hang upside down in an airy room and let dry. After it’s fully dry, remove the leaves from stems and store in airtight jars away from direct light.

Benefits of Basil

Did you know using basil is also very good for you? For many reasons basil is called the “holy herb” in other cultures. Research now shows it has strong anti-oxidant, anti-inflammatory and anti-bacterial qualities. Additionally, it is rich in essential nutrients, minerals and vitamins including beta-carotene, vitamins A and K and iron. Need we say more? Add basil to your healthy, delicious diet today!

Beautiful and dependable, Echinacea purpurea, or purple coneflower, is the crowning glory of the summer perennial garden. A member of the Aster family, all Echinacea species are native to North America. The genus Echinacea is derived from the Greek ‘echino’ meaning hedgehog, a reference to the spiny center disc flowers.

Coneflowers are practical as well as gorgeous. They have long been used as an herbal remedy to stimulate the body’s natural immune system. Both plant roots and tops are used in the production of herbal medicines. Echinacea purpurea has traditionally been used for this purpose, but research is being conducted on the nine other species to determine their usefulness for homeopathic treatments.

Cultivating Coneflowers

Coneflowers will thrive in a sunny location, planted in well-drained soil. They are tolerant of nutrient-poor soil, heat and humidity. Echinacea purpurea grows on thick sturdy stems from 3-5 feet tall and generally does not require staking. Coneflowers are long-blooming, the flowers are fragrant and they make a long-lasting cut flower. This is one of the top ten perennials for attracting butterflies to the garden. You may deadhead plants after the blooms have faded to improve their appearance and to encourage a second, but smaller, bloom. You may also leave seed heads in place. In the summer and fall, they attract and provide food for goldfinches and other seed-loving birds. In the winter, the black spent flower heads add ornamental interest as they contrast dramatically with pure white snow.

This perennial is not invasive, but will self-seed if flower heads are left to mature. Cut plants down to the basal foliage, the low growing rosette of leaves, in the spring. Plants should be lifted and divided about every four years or as crowns become crowded.

Where to Place Coneflowers

Purple coneflower is a great addition to the back of any sunny perennial border. Its rose-purple flowers, with their coppery-orange centers, look great with ornamental grasses, Black-Eyed Susan (Rudbeckia) and Sedum ‘Autumn Joy.’ Appropriate usage ideas include: cottage, meadow, prairie, wildflower, native and herb gardens, as well as butterfly gardens and any containers that serve similar purposes.

Favorite Coneflowers

America is having a love affair with Echinacea and several new cultivars are released each year, while popular favorites continue to be top choices.

Popular Echinacea Varieties

• ‘Baby White Swan’ – Dwarf ‘White Swan’
• ‘Bright Star’– Petals are pale purple-pink on the edge and darker toward disc
• ‘Coconut Lime’ – New for 2007, first double white coneflower
• ‘Doubledecker’ – Unusual two-tiered coneflower with ray petals in disc
• ‘Fancy Frills’ – Petals are frilled on the edge
• ‘Fatal Attraction’ – Vivid purple-pink flowers with 2 rows of petals
• ‘Fragrant Angle’ – Large, fragrant, snow white flowers
• ‘Green Envy’ – Unusual rounded green petals with magenta veining near the cone
• ‘Green Eyes’ – Magenta flower with a green center disc
• ‘Hope’ – Pale pink flower named in honor of a cure for breast cancer
• ‘Kim’s Knee High’ – Dwarf with recurved ray petals and large orange cone
• ‘Kim’s Mophead’ – Compact plant with white flowers
• ‘Magnus’ – 1998 Perennial Plant of the Year, purple-pink flowers, 3’ tall
• ‘Mars’ – Large orange cones surrounded by brilliant rose-purple petals
• ‘Merlot’ – Large rose-pink flowers on wine colored, sturdy stems
• ‘Pink Double Delight’ – Similar to ‘Razzmatazz’ with a more compact habit
• ‘Razzmatazz’ – Double, bright pink flower on very sturdy stems
• ‘Ruby Giant’ – Large, rich ruby-pink flowers that are highly fragrant
• ‘Ruby Star’ – Reddish-purple flowers held horizontally
• ‘Sparkler’ – Rose-pink flowers, white-splashed variegated foliage
• ‘Tiki Torch’ – Large, bright orange flowers
• ‘White Swan’ – White coneflower with downward reflexed petals

Echinacea Big Sky Series

• ‘After Midnight’ – Dwarf plant with brilliant magenta, highly fragrant blooms
• ‘Harvest Moon’ – Gold flower with golden-orange cone
• ‘Summer Sky’ – Bicolor flower, soft peach and rose petals
• ‘Sundown’ – Russet-orange with a prominent brown central cone
• ‘Sunrise’ – Lemon-yellow flowers
• ‘Sunset’ – Orange flowers with prominent brown central cone
• ‘Twilight’ – Vibrant rose-red with a deep red cone

Echinacea Meadowbrite Series

• ‘Mango Meadowbrite’ – Mango color, paler than orange meadowbright
• ‘Orange Meadowbrite’ – Large single blooms of rich sunset orange
• ‘Pixie Meadowbrite’ – A true dwarf, only 18” high, bright pink flowers

The list that we have provided is not all-inclusive, nor an accurate representation of every coneflower variety we carry. Please stop by often as we continue to provide standard, new and unusual perennials, including many new types of coneflowers.