The Plant Lady: Tips for getting the most out of basil, cilantro, rosemary and more

Herbs are some of the easiest and most rewarding plants to grow – what’s better then snipping off foliage to season your food? However, they do not all have the same growing requirements, which can lead to some issues. While there are countless herbs, below are some of which I get the most questions about.

Basil

There are many different species and cultivars of basil (Ocimum), such as Large Leaf Italian, Genovese and Thai Basil. Most are annual plants – meaning they will germinate, flower, set seed and die in one year. Some are frost-sensitive, short-lived perennials such as African Blue Basil – a hybrid of two Ocimum species.

When purchased from a nursery, you are almost assured a pot will contain at least two plants. Many people unknowingly make the mistake of planting the entire root ball together, which leads to plant competition. Instead, be sure to tease the plants apart and plant separately.

Basil thrives in morning sun, with a bit of protection from the strongest afternoon sun. It is possible to grow basil inside, but a bright south exposure is needed for compact plants.

Pests can be a problem, such as snails, slugs and earwigs. For control, use Sluggo Plus, which organically controls both.

The key for a longer leaf harvest is to prevent the plant from going to seed. To do so, at the first sign of flowers, pinch them off. It may also be necessary to prune your plant back to create more bushy growth.

Cilantro

You either love it or hate it – cilantro (Coriandrum sativum) has a polarizing taste. Additionally, it can be frustrating to grow. Just when your tomatoes and peppers are ready to make salsa, your cilantro has bolted and gone to seed. This is because cilantro is a cool season crop.

It is best to start from seed, which is easy to do with a seed-starting mix. By doing this, you get a jump start on growing plants before the heat comes and before most nurseries have them in stock.

Morning sun is needed for growth, but avoiding as much heat as possible later in the day will help prevent them from going to seed quickly.

Rosemary

Probably the biggest mistake people make with growing herbs is assuming rosemary (Rosmarinus officinalis) is going to stay nice and compact. Rosemary plants get as big as 5 feet by 5 feet, and they do so very fast. When young it is possible to keep in a small pot, but eventually it needs to be in a large container or in the ground. Rosemary does not do well growing inside – the light is simply not intense enough.

Native to the Mediterranean basin, rosemary thrives in dry, hot climates. While all rosemary can be used for culinary purposes, some are better than others, such as the upright growing Tuscan Blue and Blue Spires. Rosemary is pretty maintenance-free, only requiring pruning to control shape and size if needed. Like most Mediterranean plants, if the soil drains poorly, they can suffer from root rot.

Chives

The question I get asked the most regarding chives is “Are the flowers edible”? Yes, leaves and flowers of these onion relatives are edible. During the winter, foliage will die down. However, once spring temps rise, new growth emerges. If foliage is your goal then it is best to remove the flowers, as this is taking energy and sugars away from the leaves. Chives grow best in full sun, but can handle growing tucked under taller plants.

Mint

Anyone who has planted mint (Mentha) in the ground knows it can take over the garden. Spreading by underground stems, it can even pop up in between sidewalk and patio cracks. Therefore, it is best to grow mint in pots.

Unlike many herbs, mint does better in a shady environment. Morning sun is OK, but by midday plants should be in dappled or bright shade. While it is difficult to kill mint once established, young plants can succumb to root rot from overwatering.

White flies are a big nuisance on mints. They will suck the sugars out of the plant, resulting in stunted growth, yellowing and sticky plants. To control, you can cut the plant down. You can also blast off the whiteflies with soap spray or even apply neem oil. Don’t be afraid to cut mint down whenever the foliage looks tattered or old, as it grows back very quickly.

Due to differing oils in the foliage, mint has various tastes and fragrances including chocolate, pineapple, apple and, of course, peppermint and spearmint.

Parsley

As a child I would eat handfuls of parsley because I loved the taste. Now, I snack on it because – while I still love the taste – it is very high in nutrients (especially vitamins C and K) and it is the best natural bad breath remedy.

Related to cilantro (Apiaceae family), this plant is biennial. The first year the plant will put on vegetative growth, and the second year flowers will form – and then the plant will die. This is why most people grow parsley as an annual, because the first-year foliage is what is desired.

Flat-leafed (Italian) parsley is a bit easier to cultivate than curly leaf parsley. Both are best grown in morning to midday sun followed by afternoon shade.

This story was originally published May 18, 2020 at 9:57 AM.