6 Herb Variety Pack

Arugula: Once the risk of frost has passed, sow arugula directly in full sun or partial shade, planting the seeds 0.6 cm deep and spacing them 7.5–15 cm apart in rows 25 cm apart. For a continuous harvest, plant a new batch every 2–3 weeks until the summer heat arrives. Arugula thrives best as a spring or fall crop, as hot weather can make the leaves bitter. For a fall harvest, plant the Eruca sativa seeds in late summer. Arugula also grows well in containers or can be cultivated through the winter in a greenhouse or cold frame. Arugula can withstand light frost, but heavy frost may require protection. Keep the soil consistently moist and apply mulch to help retain moisture and prevent weeds. Be vigilant for aphids and other insect pests.

Basil: Basil thrives in warm weather and grows best when the soil is warm and there is no risk of frost. Gardeners with shorter growing seasons may want to start basil seeds indoors 3–4 weeks before the last frost date. Sow the seeds thinly in flats and provide warmth to encourage germination. Once the seedlings are ready, transplant them 38–46 cm apart. For direct sowing, plant the seeds 0.6 cm deep in rich, well-drained soil with full sun, then thin them to 38–46 cm apart once the seedlings are established. Basil also grows well indoors or in containers. Basil prefers soil that drains well but requires frequent watering. If temperatures drop below 10°C, provide protection for the plant. Pruning basil as it grows helps it become bushier and healthier. Pruning is also essential because the plant begins to wilt and die once it flowers. To prune, remove the top few sets of leaves on each stem, making sure to leave at least three sets of leaves on the lower part of the stem.

Cilantro: Coriander grows best in rich, well-drained soil with plenty of sunlight, though it can tolerate some shade. Gardeners in warmer climates will have the best success planting cilantro coriander seeds between September and February, as it thrives in cooler weather. It can also be planted early in spring or after the summer heat as a fall crop. Since coriander doesn’t transplant well, sow the seeds directly 1.25 cm deep in rows spaced 45-50 cm apart, then thin the seedlings to 30 cm apart once they have developed leaves. Germination typically takes 2-3 weeks. For a continuous harvest, plant new seeds every 2-3 weeks. Coriander doesn't do well in containers due to its large taproot. Water the plants regularly and keep weeds under control. Coriander can withstand even hard frosts, but temperatures consistently above 24°C will cause it to flower quickly and produce bitter-tasting leaves. Applying mulch can help keep the roots cool and delay bolting.

Dill: Since dill doesn't transplant well, it's best to sow it directly. Plant it after the last spring frost in well-drained, fertile soil with full sun. Sow the seeds 0.6 cm deep and 20 cm apart in rows spaced 45 cm apart, thinning to 30-38 cm apart once the seedlings are established. Ensure the seedlings are kept well-watered and apply a layer of mulch to retain moisture and suppress weeds. To prevent mature plants from bolting, maintain consistently moist soil.

Parsley: Most gardeners start parsley seeds indoors to give the plants a head start. Soak the seeds overnight, then plant them 0.6 cm deep and maintain a temperature of 18-21°C. Since parsley is known for its slow germination, don’t expect sprouts for 3-5 weeks. Keep the soil consistently moist. Transplant the seedlings when the average outdoor soil temperature reaches 15°C, spacing them 15 cm apart in full sun or partial shade. Parsley also thrives as a container plant. Parsley has
shallow roots and should not be allowed to dry out for extended periods. Mulch to help retain moisture and control weeds.

Chervil: Chervil is a cool-weather plant that thrives in full sun or partial shade and light, moist soil. Since it doesn't transplant well, direct sowing is the best method. Sow the seeds about three weeks before the last spring frost for a summer harvest, or after the summer heat for a fall crop. For winter chervil, sow the seeds on the soil surface in rows 30-45 cm apart, thinning to 23-30 cm apart once the seedlings appear. Germination should occur within 10 days. To ensure a continuous supply of fresh leaves, sow a new batch every two weeks until the heat of summer, when chervil struggles to grow. Winter chervil also adapts well to container planting and can survive below-freezing temperatures with some protection. Keep the soil consistently moist, but avoid wetting the leaves to prevent disease. Regularly trim the plant for a longer harvest and to prevent it from going to seed, especially during hot weather.

Arugula: The first leaves can be picked about two to three weeks after planting, once they reach a length of 2–3 inches. Smaller leaves have a more delicate texture and milder flavor, while larger ones tend to be more peppery and intense. To harvest, trim the leaves just above the soil, starting with the outer leaves. Once the plant begins to flower, the leaves may become too bitter to eat, but the flowers are also edible and make a great garnish. Since harvested leaves lose their freshness quickly, they should be used within six days. Before storing, rinse them thoroughly to remove any sand and dry them well. Keep them in the refrigerator until ready to use.

Basil: Basil leaves can be picked once the plant grows to a height of 6–8 inches. The ideal time to harvest is in the morning after the dew has evaporated. Regular harvesting helps boost growth once the plant is well-established, but if flowers begin to form, the leaves may develop a bitter taste. You can remove individual leaves or trim sections of the stem, ensuring at least three sets of leaves remain on the stem for continued healthy growth. When harvesting, pinch the stem just above the next set of leaves. Fresh basil can last for several days at room temperature if the stems are placed in a glass of water, though refrigeration may cause it to wilt and turn brown. Basil also preserves well by freezing or drying. Since it has a high water content and can easily develop mold, the best drying methods include using a dehydrator, an oven, or another warm, dry location.

Cilantro: Harvest the leaves as needed, but avoid the secondary, feathery leaves, as they have a bitter taste and are not edible. Cilantro seeds, known as coriander, can be collected once they turn a straw color. To harvest, remove the seed heads and allow them to dry completely before threshing to separate the seeds. Store the dried seeds in an airtight container. They can also be used while still green for a slightly different flavor and texture.

Dill: Harvest the delicate, fern-like leaves as needed once they reach a suitable size. The best time to pick them is in the morning after the dew has dried. The leaves are at their peak quality when the tiny flowers on the heads begin to open. While the flavor is best when fresh, dill leaves can be stored in the refrigerator for up to two days, dried, or frozen for later use. The flower heads can be collected once most of the small blossoms have opened. To harvest seeds, allow the heads to dry on the plant until the seeds turn light brown. Cut the seed heads and lay them out to finish drying, then gently rub them to release the seeds. Store the dried seeds in an airtight container.

Parsley: Harvest parsley leaves as needed by selecting the larger outer leaves first, ensuring you cut at least 25 cm (250 mm) of stem along with them to promote healthy growth. If desired, you can harvest the entire plant at once by trimming it just above the soil level—new leaves will continue to grow. Use fresh for the best flavor or freeze to maintain freshness.

Chervil: Pick the leaves as needed, starting with the outer ones for the best flavor. While the flowers are edible, their appearance makes the leaves taste bitter. Fresh chervil is best added to hot dishes just before serving, as it quickly loses its flavor when exposed to heat. The leaves can be stored in the refrigerator for two to three days. However, drying or freezing is not recommended, as the delicate flavor will be lost.