Dani’s Herb Garden

Plant Care & Use

By using ollas, it is not necessary to keep hand watering daily after the roots of the plants are established. However, it is recommended to add hand watering on the days when heat advisory is in effect. The top of the soil will be dry. Use the moist-meter to check if the soil at the roots are moist. Remember to check the ollas water level. At the very least, once a week after the plants are established.

With herbs there is almost no pest issues. Basil might get attacked with cabbage loopers, the larvae of yellow and white butterflies. Either pluck them off the plants or spray the plants with soap water spray (recipe on this page, scroll down the page to browse). Chives might get black aphids, which can be cleaned off the plants by blasting a spray of water on it, or use the soap water spray.

Rosemary - Tolerant to drought when established, hence it is planted in the corner. Prune regularly to encourage bushy growth and prevent woodiness.

Rosemary can be used fresh or dried. For example, use fresh cut stem on top of the meat during barbecue to add aroma to the food, or to Infuse with olive oil or butter for cooking or bread-dipping. The crushed-dried leaves can be stored and use seasoning.

Dill - Regular harvesting of the leaves will promote new growth. New leaves will grow from the middle of the plant. Cut it at the base of the fronds. When it starts to bolt (form flowers), the leaves can still be harvested, but it will be time to plant a new seedling, or start from seeds.

Best use fresh when cooking fish or chicken, chop the leaves to garnish salad or baked potato or soup, or mix it into scramble eggs.

Italian Basil - Needs consistent watering, hence it is planted closer to the water source. Pinch* off flower buds to prolong leaf production and to encourage side growth - which make the plant grows more leaves and gets bushier.

Italian Basil shines its flavor best when used fresh. Chop and toss in salad, or to garnish food. Or harvest a handful to make pesto.

*Pinching means pruning the tip of the stems down to the next side growth or even down one further.

Sage - Tolerant to drought when established, hence it is planted in the corner. Prune regularly to encourage bushy growth and prevent woodiness.

Best use when dried as the flavor becomes concentrated. Crumble or powder the dried leaves into dishes early during cooking so it rehydrates and infuses flavor.

French Chives - Needs consistent watering. Cut back to the base when harvesting; it will regrow quickly. The plants multiply by growing new shoots from the roots.

Chives is best use fresh. It has a mild, oniony taste that fades quickly when dried. It is best use as a finishing herb—not for long cooking, as heat dulls their flavor.

Chocolate Mint - Cut back often to encourage fresh, fragrant growth. The plant will spread from the roots as well as any stems that touch moist soil.

Best use fresh to steep into hot water as tea, chop the leaves and use as dessert topper, or to drinks as aromatic lift.

Thyme - Prune after flowering to prevent legginess and woody base.

Thyme can be use both fresh and died, but the flavor will come through more when fresh. Add sprigs to roasted meats (especially chicken and lamb), root vegetables, or potatoes. Infuse butter or olive oil with thyme for cooking or bread-dipping. Strip leaves and sprinkle over roasted veggies, salads, or pasta just before serving.

Chamomile - Harvest flowers regularly (and immediately after the petals are about to or fully open) to encourage continuous blooming.

While fresh flowers can be used, drying intensifies their aroma and medicinal properties. After harvesting the flowers, spread the flowers out in a single layer on a mesh screen, drying rack, or a clean paper towel in a warm, dry, and well-ventilated area. Allow 5–7 days, or until the flowers are crisp and dry to the touch. Stir or turn them once a day for even drying.