GROWING HERBS FROM SEED 
ayo factors must be considered in choosing a site for planting 
herbs, sun and drainage. Full sun and perfect drainage are essen- 
tial for most varieties. Mints, Lemon Balm, Sweet Cicely and Chervil 
stand the heat of summer best in part shade but they can be grown in 
the sun. 
Natives of hot, dry lands, herbs contain more flavor-bearing oils 
if the soil is not rich. Excessive fertility develops lush foliage with a 
low essential oil content. In fact, organic fertilizer should never be 
applied to the Mint bed for it harbors a fungus which causes a destruc- 
tive rust on Mint leaves. But as a class herbs are remarkably free from 
disease and insect attack. 
Seeds may be sown in the open in well spaded, smoothly raked, 
friable ground. The fine grains should be covered with a depth of 
screened soil from twice to four times the diameter of the seed. Very 
light seed such as Chervil is sprinkled on top of the ground and firmed 
in with a smooth board. When the garden is moist in the spring no 
watering is necessary for germination. Herbs never require watering 
except after transplanting. Shallow cultivation after every rain will 
conserve the moisture in the soil. 
Annuals or biennials of the Parsley family should be seeded where 
plants are to remain. The deep tap roots of Anise, Caraway and 
Coriander are apt to be broken in transplanting. Herbs of the Mint 
family such as Sweet Basil, Sage, Sweet Marjoram and Thyme will 
germinate better and mature earlier if they are started in flats in a 
greenhouse or hot bed and set out when the ground is warm. Tender 
Rosemary, Lemon Verbena and Pineapple Sage and the true French 
Tarragon, which almost never sets seed, are propagated by cuttings or 
root divisions. All seedlings should be thinned to stand six to ten 
inches apart. Bushy second year perennials may need eighteen inches 
or two feet between them. 
Herbs planted in rows or borders in the vegetable garden seem to 
improve the flavor of the vegetables and their antiseptic odors help to 
discourage insect pests. A small sunny corner bed near the kitchen 
door is an ideal situation for culinary herbs. It will be most convenient 
to be able to reach out and pluck a few seasoning herbs while dinner 
is cooking. However, if you have more space to devote to herb garden- 
ing, a sunny rectangle laid out with flagstone, brick or grass paths and 
beds bordered with Hyssop, Germander, or Santolina will be a fragrant 
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