Planting: Most herbs need full sun with some exceptions. Herbs thrive in loose, well draining soil. To achieve this amend existing garden soil with a good soil amendment in a 55-50 mix. For pots use a good potting mix that drains well.

Fertilizing: Most herbs grow quite will with just little fertilizer. For perennials, start your feeding program when new foliage appears in Spring. For annuals, begin to feed at the time you plant them.

Harvest. Harvest herbs any time before that plant begins to flower, when essential oils are at their peak – unless you will be using the flowers for brewing tea.

Pick the leaves in the early morning after the dew has dried instead of at the end of the day when the oils have been depleted by hot afternoon sunshine. Use sharp scissors when harvesting to avoid crushing the stems.

Dried Herbs: Dried herbs have a much stronger flavor than fresh herbs. However the dried herbs do not have the distinct fresh flavor that the fresh ones have.

Avoid washing the fresh herbs unless absolutely necessary. This will deplete the oils that give the herb its flavor. Wipe off any soil or grit and keep out of sunlight.

Choose a warm, dry semi-dark location with good ventilation but no breeze. 90° F is ideal for the first 24 hours. 75° – 80° F thereafter is preferable.

Hang stems of leaves in small bunches of about 10 at a time.  When drying is complete, the leaves should be as dry as a piece of paper and fragile, but dot so dry they crumble into powder on contact.

Store the dried herbs in an airtight container such as a dark glass bottle away from sunlight, heat and moisture.

How to brew your herbal teas: Unlike Chinese tea, herbal teas do not darken as they become stronger but, remain light green or amber. Expert herbal tea brewers gauge the strength of their tea by taste, not by time or color.

Most teas are made from the leaves, petals and whole flowers. For the best flavor, prepare the teas by infusion. Simply pour boiling water into a teapot or cup with the herbs already in it. Steep until the preferred strength is reached. Infusion allows the herbs to gently release their essential oils into the water. If the herbs are boiled, most of the oils and flavor evaporate.

All herbs are different and everyone has their preferences.  So a good place to start is with about 1 teaspoon of dried herbs or 3 teaspoons of fresh picked herbs per a cup of boiling water.  Adjust as necessary. Some people like a little honey or other sweetener and many simply prefer to enjoy the herbs just as they are.