Western Herbs Growth and how to Care for them

By pjain      Published July 3, 2019, 4:43 a.m. in blog Gardening   

Scent Herbs


Sage both an herb along with a cooking herb, sage is an ideal balm for insect bites, skin infections, gum infections and infections of the mouth. It may also help indigestion, flatulence, depression and even menopausal disorders. To HEAL is an appropriate description for quite a few ailments that may be solved making use of this lush grass that doubles as a medicinal plant.

Salvias are a large group of garden plants that includes annuals, biennials, perennials, and shrubs. The perennial salvias are mainstays of the midsummer garden border. Another common name is sage. About This Plant A relative of the familiar kitchen sage, flowering salvias produce spikes of small, densely packed flowers atop aromatic foliage. These heat- and drought-tolerant beauties bloom from early to late summer in shades of blue, violet, red, pink, and white. Plants grow 18 inches to 5 feet tall, depending on the variety. Use care when choosing salvias, because not all plants are hardy in all regions. Special Features Easy care/low maintenance Good for cut flowers Attracts hummingbirds Tolerates dry soil Site Selection Select a site with full sun and very well-drained soil. Planting Instructions Plant in spring, spacing plants 1 to 3 feet apart, depending on the variety. Prepare the garden bed by using a garden fork or tiller to loosen the soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost. Dig a hole twice the diameter of the pot the plant is in. Carefully remove the plant from its container and place it in the hole so the top of the root ball is level with the soil surface. Carefully fill in around the root ball and firm the soil gently. Water thoroughly. Care Apply a thin layer of compost each spring, followed by a 2-inch layer of mulch to retain moisture and control weeds. Water plants during the summer if rainfall is less than 1 inch per week. Some types can be sheared back after flowering to induce a second flush of flowers in fall. After the first killing frost, cut stems back to an inch or two above soil line. Divide plants every 3 to 4 years as new growth begins in the spring, lifting plants and dividing them into clumps.

Thyme - Perennial

Its origins are in the Mediterranean area where it was much loved by the Greeks and Romans.

Thyme adds a delightful lift to vegetables and casseroles.

Thyme is a natural pair with any chicken dish, a perfect herb for seasoning rice and grain dishes,

Sage - For Meats - Perennial

Sage is a natural with chicken and turkey, and with bean and sausage dishes. The flavor is quite strong, so use with a light hand.


  • Sage—perennial grown as annual, not reliably hardy; available as common, golden, and variegated; grown for leaves; grow from seed, cuttings, or layering; prefers well-drained soil.

  • Pineapple Sage—tender perennial; pineapple-scented leaves; large plant; attractive red flowers grow from cuttings.


Stuff chickens with sprigs of fresh Rosemary, add garlic, and spit-roast over hot coals; when you grow your own plants, you can afford to be lavish!

Try with tomatoes and cheeses, too.


Chicken and fish are natural pairs with Tarragon

Tarragon is wonderful with mushrooms, spinach, leeks, and potatoes.

Tarragon is essential in bearnaise and many creamy sauces.



Flower spikes have the strongest scent just as the pretty little flowers begin to open.

Cut long stems and gather in bunches to dry out of the sun. Spread on a screen or sheet to air circulates easily. Drying takes just 4 to 5 days in warm weather.


Use the stems of fresh or dried flower spikes in arrangements or remove the florets for sachets and potpourri mixtures.


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