Growing herbs in their season

This time of year, all I desire is to sit under the air conditioner with a beach read and an icy drink. However, the garden still cries out for water, fertilizer and careful attention.

First thing, I make sure everything is starting the day with damp soil. The soil will be dry by evening, and the plants may be wilting. Before I run around watering wilting plants, I check the soil with my finger or a screwdriver to see how dry the soil actually is.

Many plants wilt in the heat — especially those with large leaves, such as zucchini. This occurs because the surface area transpires moisture faster than the roots can provide additional water. The plant’s leaves will catch up when the temperature drops at dusk.

Morning is the best time to pick herbs, especially tender-leaved ones such as basil and mint. I grow many of my herbs in pots so that I can control the individual watering and because I have clay soil, which is unforgiving for many of my favorite herbs.

While I’m harvesting is the best time to check that the pots are moist. I will test the top inch of the soil for moisture and then lift or tilt the pot to feel if it is heavy. If the pot is very light, then it is likely the plant needs to be watered.

In our Southwest environment, we have two seasons for herbs. In spring, we can grow and cut dill, fennel, cilantro, parsley and other herbs that prefer a cool season. However, when the days grow too warm, these herbs will rush to set seeds and die away.

Then we make use of our tough heat loving herbs, such as rosemary, thyme, sage, and basil. Mint and chives will grow in most seasons, as long as there is plenty of warmth, water, and, in the summer, shade.

I recently joined an AARP Zoom class about herbs in the garden led by Lauren Lander, a Master Gardener and writer for almanac.com, along with Carol Connare, editor of “The Old Farmer’s Almanac.” Since no gardener knows everything, I gained useful knowledge from these two experienced gardeners — even though they grow in a much different climate than Dona Ana County.

The class, while informative and educational, called attention to the recent publication of “The Old Farmer’s Almanac Guide to Herbs: Grow. Cook. Heal. Learn.” It looks very colorful with lots of photographs and a wide range of useful knowledge and gardening tips.

The presenters focused on growing herbs indoors year round for pleasure and cost savings. They also noted that herbs’ scents are positive mood enhancers and stress relievers.

Of course, many herbs easily grow from seeds: parsley, cilantro, dill, and others. What caught my attention, as I’ve been hearing a bit about doing this, is their discussion about starting herbs in water, as we do for many houseplants. The presenters point out that gardeners can start plants from herb bunches purchased in the grocery store. Basil is especially successful for rooting in water. Mint will likely work well, too.

If you wish to root woody herbs, such as rosemary and thyme, the best way is to dip the stems in rooting hormone and then plant them in a light potting soil and keep them moist until rooted.

Once plants are rooted and potted into containers, they will need a good source of indoor light such as a bright window that receives at least three hours of sun a day or in a space with a grow light. Water and fertilize regularly, and you will have herbs at hand for your cooking needs.

Jackye Meinecke is a garden consultant and designer in Las Cruces. She can be contacted at gardens@zianet.com.