Herbs are herbaceous or short-stemmed plants that are valued for their flavour,
fragrance or curative properties.
The valuable part may be the leaf, flower, seed, stem, root or entire plant.

The use and spread of herbs
The value of herbs has persisted from ancient, through medieval, to modern times.
History records that Egypt and Rome were international exporters of herbs
at the time of the Roman Empire; and ancient civilizations used herbs
for flavorings perfumes, deodorants, fumigants, cosmetics and medicines.
When the New World was colonized, herbs were said to be among the first
plants to be introduced, to compliment those already in use by Native Indians.
Today, the use of herbs has not diminished.
As technology advances, increasing beneficial properties
of herbs are being discovered and explored.

Cultivation
Herbs are among the easiest plants to cultivate.
They are not very demanding in soil types or husbandry.
Most herbs adapt very well to new environments and can be
grown both outdoors and indoors.
However, they do not tolerate waterlogging.
Rich soils are not necessary.
Herbs will grow larger and lusher in rich soil, but, in poorer soil, growth
is slower and allows for the development of stronger flavour.

Site Selection
Since herbs do not tolerate waterlogging, heavy clay soils are not the best,
but they do well on marginal lands that are well drained
Most herbs prefer partial shade or full sunlight, and a well
distributed water supply.

Establishment
Some herbs can be seeded directly; for example, dill, which is fairly large in size.
Most herbs however, require seeding in containers and transplanting.
Herbs should be established on raised beds or ridges or on flat lands
with adequate drainage.
The soil should be worked to a medium tilth.
Herbs may be grown in containers.

Nursery Management
Most herb seeds are very tiny.
It is therefore best to sow them in seed boxes or nursery bins properly covered
with polythene or galvanize to protect the seeds and tiny seedlings
from heavy rains.
The disinfected planting medium may consist of equal parts of soil, sand, or humus.
Apply a soil insecticide to prevent ants from carrying away the seeds.
The best method to keep the medium moist is with a misting bottle.
Seedlings will die if the medium dries out.
Thin out as soon as the seedlings are big enough to hold between the fingers.
Harden by removing the plants from under the covering and expose
them to more air and sunlight.
Saran netting or a thatch roof that offers 50% shade will be best now.
The seedlings must be hardened by gradually removing the covering,
so they can adapt themselves to field conditions.

Transplanting
Germination and growth rates of herbs vary from species to species.
Generally, the time between sowing and transplanting may vary
between six and 10 weeks.
Seedlings should be transplanted when they are 5 to 7 centimeters tall.
It is best to transplant late in the evening
to allow the plants to settle-in during the cooler part of the day.
A foliar fertilizer may be applied at transplanting to counteract stress.
Use the rates recommended on the package.

Cultural Practices Irrigation
Most herbs require moisture for survival; therefore, in very dry areas
where there is insufficient rainfall, some form of irrigation may be necessary,
especially during the establishment phase.
At this stage, a simple garden hose may be used.

Weed Control
Manual weed control is recommended.
A thick mulch composed of dried grass or leaves will also control weeds.
Once the plant has been established there  may be little need for weed control.
For faster ground cover, high density planting is recommended.

Pest and Disease Control
Herbs are scarcely affected by diseases or pests.
They contain aromatic oils that often resist insect pests.
Some herbs act as insecticides and can be placed in vegetable gardens
to ward off certain pests.
Pests and diseases may be controlled by maintaining a clean field and by planting
a combination of herbs on the same plot.

Fertilizing
Chemical fertilizers are not recommended; however, nitrogenous fertilizers
may be applied when rejuvenating plants after they have been cut back.

Harvesting
The harvesting stage of the herb depends on the part for which the plant is grown.
Herbs, such as mint and basil, for which only the leaves are valuable,
harvesting should commence before they begin to flower.
Herbs, such as dill, which are valued both for leaves and seeds,
may be allowed to set seeds.
As a general rule, for all herbs with strong aroma and flavour,
the best time to harvest is around midday.
Herbs with succulent leaves should be harvested early in the day.
Herbs for the fresh market can be placed in a bucket
with water immediately after harvesting.
Herbs for preservation may be packed neatly in baskets or boxes.
Utilization In addition to the uses mentioned
before herbs are used in beverages, potpourri and in folk medicine.
They may be used in the fresh state or as dried herbs.
Dried herbs may be minced or ground and mixed in varying combinations
as flavouring for soups, sauces, salads, meat products, etc.
Herbs can be preserved by prickling, freezing or drying.