In addition to the location, when planting the herbs and the right soil is crucial. Heavy, clayey soils are not suitable for planting herbs, as they bind too much liquid and lead to waterlogging. One should therefore rather resort to looser soil. Special herbal earth guarantees the right composition, but is relatively expensive in comparison. For those who need plenty of soil, it is advisable to make the right mixture yourself.
Highly suitable are varieties with higher compost content such as tomato and vegetable soil. But also normal potting soil can be used to plant herbs.
Both should also be stretched with some coconut soil, which loosens up and is less pre-fertilized. It consists of coconut fibers and is available in pressed form. For the Mediterranean herbs that do not like it too moist and nutrient-rich, up to a quarter of sand can additionally loosen and "lose weight".
In addition to a light soil, especially in the pot planting drainage ensures that the root ball does not store too much moisture. Just a few inches of gravel, potsherds or broken expanded clay to fill the bottom of the vessels.
Pour herbs and fertilize
If the plants are planted in a suitable location in good soil, they only need enough water and fertilizer to thrive. In the summer, it is usually necessary to water at least once a day - preferably early in the morning or in the late afternoon when there is no direct sun on the plants. Otherwise, water droplets on the fine leaves of the herbs act like burning glasses. If water remains in the collecting bowl, it should be poured off after half an hour.
About every two weeks herbs need some fertilizer. But not too much, otherwise herbs will die off in the worst case or develop many shoots with little flavor. Ideal is generally low-dose herbicides. But even a twice as dilute normal plant fertilizer can be used. Those who supply their herbs with less nutrients from about the end of July can achieve an even better aroma of the plants.
Harvest time of the herbs
You can usually harvest herbs throughout the summer, preferably before flowering. For cutting off a sharp knife is suitable, as by unplugging or cutting with the scissors unsightly spots can remain. In general, no single leaflets, but whole shoots or tufts should be harvested.
Some plants also require a special approach: cut chives to about two inches above the ground, then he drives out again. Harvest parsley from the outside in, so that the petal always stops. Thus, the plants are vigorous and provide fresh, aromatic shoots that can be wonderfully processed as herbs in the kitchen.