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By BIRGITT THORNHILL
Extension Agent
Herbs may be grown in the home garden to provide seasoning for food, flavoring for cool drinks, and scents and decorations for the home. Plants are quite free from damage by diseases and insects. A few short rows in the vegetable or flower garden will provide an adequate supply for the average family.
A well-drained, fertile soil with pH 6.0 to 7.0 is best for herbs. Apply two pounds of 10-10-10 or four pounds of 5-10-5 fertilizer per 100 square feet, and disc or rototill into the soil when the garden is prepared for planting.
For small seeded herbs, sow seeds directly into peat pots filled with seed-starting media about six weeks before the last frost date. Large seeded varieties may also be started by this method, or sow seed directly into the garden about one week before the average date of the last frost in your area. Sow the seeds thinly in a shallow furrow and cover with soil equal to about four times their largest diameter.
Control weeds during the grow'-, ing season to eliminate their use of water and nutrients which are needed by your herbs. A one-inch mulch of shredded leaves or other loose organic material will conserve soil moisture and help control annual weeds. Irrigation may be necessary for young plants during periods of drought.
Parsley and chives should proba
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