In addition to the location, the right soil is also crucial when planting herbs. Heavy, clayey soils are not suitable for planting herbs, as they bind too much liquid and lead to waterlogging. Therefore, one should rather resort to looser soil. Special herbal soil guarantees the right composition, but is quite expensive in comparison. For those who need abundant soil, it is recommended to make the right mixture yourself.
Mixing soil
Well suited are varieties with higher compost content, such as tomato and vegetable soil. But also quite normal potting soil can be used to plant herbs.
Both should be additionally stretched with some coconut soil, which loosens up and is less pre-fertilized. It consists of coconut fiber and is available in compressed form. For the Mediterranean herbs that do not like it too moist and nutrient-rich, up to a quarter of sand can additionally loosen and “lean”.
In addition to a light soil, especially for pot planting, drainage ensures that the root ball does not store too much moisture. Simply fill a few centimeters of gravel, shards of clay or crushed expanded clay to the bottom of the vessels.
Watering and fertilizing herbs
Once the plants are planted in a suitable location in good soil, all they need is enough water and some fertilizer to thrive. In summer, watering is usually required at least once a day – preferably in the early morning or late afternoon when there is no direct sun on the plants. Otherwise, existing water droplets act like burning glasses on the fine leaflets of the herbs. If water remains in the collection bowls, this should be poured off after half an hour.
About every two weeks, herbs need some fertilizer. But not too much, otherwise herbs die in the worst case or develop a lot of shoots with little aroma. In general, low-dose herb fertilizer is ideal. But a normal plant fertilizer diluted twice as much can also be used. If you provide your herbs with less nutrients from about the end of July, you can achieve an even better aroma of the plants.
Harvest time of herbs
Herbs can be harvested mostly throughout the summer, preferably before flowering. For cutting, a sharp knife is suitable, as plucking or cutting with scissors can leave unsightly spots. In general, whole shoots or clumps should be harvested rather than individual leaflets.
Some plants also require a special approach: Cut chives to about two inches above the ground, then resprout. Harvest parsley from the outside in so that the heart leaf always remains standing. This will keep the plants vigorous and provide fresh, aromatic shoots that are wonderful to use as herbs in the kitchen.
