How to Grow: Start seeds indoors 8 weeks before average last frost date or sow outside 1 to 2 weeks after average last frost.The savory flavor of Thyme complements most meats, including chicken, beef, pork, and game. See How to Grow Basil for more detailed growing informationĮnglish Thyme ( Thymus vulgaris) is a hearty perennial herb that grows as a woody shrub with small, oval, gray-green leaves on long, wiry stems.Keep the plant producing by pinching off the flower heads as they form. This will encourage the plant to branch out. Harvest by pinching off stems above a pair of leaves as needed. Harvest: The younger leaves have more flavor.Keep soil evenly moist making sure water reaches the roots. Soil: Basil prefers well-drained loamy soil rich in organic matter.Transplant hardened-off seedlings into the garden after all danger of frost have passed. Cover seeds with 1/4-inch of soil and keep warm and moist. How to Grow: Start seeds indoors 6-8 weeks before the last frost date for your area or sow outside after danger of frost has past.If you like pesto, you will want to grow a large amount of basil so you have plenty to use fresh and preserve for later. Also called “Sweet Basil” as it has a sweet and delicate flavor that blends well with tomato dishes as well as pesto. Italian Genovese Basil ( Ocimum basilicum) is a tender annual herb that grows as an attractive bushy, upright plant with broad, smooth, shiny green leaves. Here are some of my favorite culinary herbs to grow year after year: The blooms are also beautiful and attract butterflies and other beneficial insects to the garden. Herbs are a great addition to the garden and can be grown in a designated herb plot, among your other vegetables, intermingled in your flowerbed, or even in containers.
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