Herbs add flavor to the garden

Katy Maddox loves Thai basil. In her opinion, it’s the best herb to grow in Southeast Alabama.

“If you like Thai food, it’s necessary,” Maddox said.

Maddox and other members of the Cherokee Garden Club have recently taken over maintenance of one of the herb gardens at the Dothan Area Botanical Gardens. Despite the blistering summer heat, gardeners shouldn’t give up on their herbs, Maddox said. And should the swallowtail butterfly caterpillars feast on your herbs (they particularly like dill or parsley), don’t freak out.

“You just have to figure out natural ways around these problems,” Maddox said.

In her own garden at home, Maddox grows eight kinds of basil, parsley and rosemary among other herbs.

A number of herbs do well in this area of the south — particularly the Mediterranean culinary herbs accustomed to hot and dry climates.

“The problem is our humidity,” Maddox said. “They can’t breathe — kind of like us.”

Herbs are typically planted in the spring when the temperatures are cooler and begin to fade in the hot summer months. Larry Dykes, a volunteer at the botanical gardens and herb enthusiast, said some herbs will “melt away” in the afternoon thundershowers so common in the summer. The only exception is mint, which likes moisture.

“Just be aware you’re not going to have a long season with some of them,” Dykes said.

Some of the better herbs for this area are thyme, rosemary, oregano, basils, parsley, fennel and bay leaves. Some that don’t do as well are French tarragon and dill. Local gardeners often substitute Mexican tarragon for the French version.

But there are ways to get more out of your herbs. Some herbs can grow on into the winter if kept in pots and on a an enclosed sun porch. Three or four different herbs can easily grow in one pot, Dykes said.

Dykes recommends using the last harvest of basil to make pesto. Culinary herbs are typically dried for long-term storage, although some can be frozen. To dry herbs, simply cut them and let them dry either by removing leaves and laying them out flat on cheesecloth or hanging the stems with leaves by a string. Herbs need at least two weeks to dry out completely. Once dried, they should be stored in an airtight jar.

Maddox prefers fresh herbs but uses a dehydrator for drying. Her advice to gardeners trying to grow herbs is not to get discouraged.

“Gardening is such an ongoing process,” Maddox said. “You never know it all.”
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Tips for herbs
- Many herbs prefer loose, sandy soil that drains well
- Don’t over fertilize
- Parsley, fennel and dill are good for attracting butterflies
- Some herbs, such as mints and lemon balm, can be invasive and are best grown in pots
- When herbs produce flowers, deadhead them to remove the flowers. Otherwise, the herbs will go to seed and die. Herbs begin to lose flavor once they flower.