Today, we're going to take a look at growing herbs in containers.

First, what is an herb? We bandy that term around, but seldom bother to define it. An herb is generally defined as a plant associated with such disciplines as the culinary - think basil; the medicinal - aloe, here; or the fragrant - lavender is a perfect example. Today, I'll be talking primarily about culinary herbs.

What is the first thing that comes to mind when you think about growing herbs? Probably a neat little garden with paths and maybe a sundial in the center - a lovely vision to which to aspire, but not very practical for most of us.

What makes more sense? Containers.

Even though you have gardens, you may still want to grow some plants in containers to brighten up a deck, patio, or the front stoop. Herbs by the kitchen door are infinitely more accessible than those planted in the lower forty.

What are the best containers? You will want the pot you choose to be attractive as well as functional. Clay pots are beautiful, but they are more porous than plastic. The plants in those clay pots will dry out more quickly than plants contained in plastic pots.

There are pots made of beautiful, light-weight materials that are fashioned to look like clay. They weather well, and retain water. They come in many sizes, and some have built-in saucers. If you don't like the look of a plastic pot, you can disguise it by slipping it into a larger, more decorative pot. If you do insist on clay pots, please remember that they require more diligence on your part to keep your plants thriving.

Planters that are wooden boxes, tubs, or barrels fit well in almost any setting. Look for cedar and redwood for longevity. One of the best herb containers you can use is an old-fashioned half whiskey barrel. It gives you plenty of space for a collection of herbs, good drainage, dark color, and little evaporation.

Good drainage is as important in containers as it is in the garden. Holes in the bottoms of pots are a must, and the pots need to be set on open or porous surfaces. A tray filled with sand or gravel makes an excellent bed for your pots, or you can place them on some bricks or small plant stands.

Once you have chosen your pot, you need to consider the potting soil to use. Garden soil is not a good choice because it can pack down, forming a dense mass that roots cannot penetrate. One good planting medium for your herbs is to mix two parts sterilized potting soil and one part coarse sand or perlite. To ensure the sweetness of the soil, add one teaspoon of lime to a five-inch pot. A coffee filter in the bottom helps keep soil from leaking out.

Don't crowd pots with too many plants. They can get stunted, and crowding can also promote diseases. After planting your herbs, set the pot in a spot protected from the sun and wind for about a week.

For best results when gardening in containers, choose plants that suit your climate, give them the right light, and protect them from strong winds and intense heat and cold.

Fertilize your plants regularly from spring through summer when the plants are actively growing, generally every two weeks. Be sure the fertilizer you buy has trace elements as well as a balance of nitrogen, phosphorous, and potassium.

Now you'd probably like to have some suggestions on what to grow.

Most of us grow basil and parsley. Basil is an annual that is closely identified with Italian cooking, although it is originally from India. Today, there are dozens of different basil varieties, some with the familiar lemony tang and others with spicy and exotic scents and flowers. They all grow easily in warm, sunny weather, and should be treated as tender annuals. The leaves are commonly used in cooking, but the flower buds are also edible.

Sweet basil was a staple at Monticello, grown and harvested in abundance during Thomas Jefferson's time. Sweet basil has a delightful smell and taste, and combines well with other herbs, particularly oregano, sweet marjoram, thyme, and parsley. It enlivens many dishes, adding a delicious flavor to fish, poultry, cheese, eggs, and beans.

The humble parsley herb has been around for centuries. The Greeks planted parsley as a border for their gardens. The flavor of the herb is mild and savory. Parsley is one of the most nutritious herbs, containing potassium, calcium, Vitamins A and C, and many other needed minerals. It is also the most widely used herb in the kitchen. It can be used in virtually every recipe for salads, meats, soups, stews, even parsley sauce or an herbal parsley tea. When you buy a pot for parsley, be sure to have a depth of at least eight inches, which will allow the roots the space they need to grow properly.

Thyme is extraordinarily popular for a variety of reasons. It is unsurpassed as a flavorful culinary addition to soups, stews, and sauces, as well as adding delightful flavor to vegetables, fish, poultry, and breads. It is widely used to add zest to condiments such as butter, mustard, vinegar, and salt. And it is an essential component in the popular herb mixture bouquet garni.

Rosemary for remembrance. Rosmarinus translates to dew of the sea in Latin. It is found in rocky sites and in woodland and scrub areas in the Mediterranean region, Portugal, and northwestern Spain. It is an aromatic, perennial shrub that is now widely cultivated for its aromatic leaves and flowers. The flavor of rosemary harmonizes with those of poultry, fish, lamb, beef, veal, pork, and game, especially roasts. It also goes well with tomatoes, spinach, peas, mushrooms, squash, cheese, eggs, lentils, and complements chives, chervil, thyme, parsley, and bay leaf.

The difference in taste between fresh oregano and the store-bought dried variety is like night and day. Fresh oregano adds a boost of flavor that just can't be beat. Commonly found in tomato-based dishes, oregano is a staple in Italian and other Mediterranean cooking.

Herb gardeners growing sweet marjoram enjoy its fragrant and flavorful leaves, which are highly esteemed for seasoning. The aroma and flavor is similar to mild oregano, but noticeably sweeter.

Chives have been used as food for 5,000 years, first by the Chinese and then by the Greeks. Chives were supposed to have magical powers, so the colonists hung them in their houses to protect themselves from diseases and evil spirits. They keep a neat appearance throughout the growing season, and their blossoms add color to the landscape in late spring. Their tiny, javelin-like shape adds variety to the garden.

Try this simple recipe: Sauté two cloves of minced garlic in a little olive oil. Add two cups cherry tomatoes and sauté two more minutes. Add two tablespoons fresh chopped chives, toss, and serve.

Please check out our website at www.hovmg.org for recipes for herb blends such as bouquet garni, herbes de Provance, fine herbs, and beau monde, as well as a copy of this and our previous programs.