Conseils

Also known as companion planting, the companion plant benefits another plant when it is placed near it (repellent, fertilizer, etc.).

Chamomile placed alongside onions, cucumbers and any of the cabbage family improves their yield and repels certain insects.

Basil placed near tomatoes slows down pest infestation.

Sage planted near beans enhances their flavour and protects against chrysomelidae.

Oregano stimulates the growth of beans.

Thyme protects cabbage against certain pest insects. This herb also attracts bees, which are necessary to pollinate tomato and potato plants.

Chives reduce white mould and attract aphids away from other plants.

Growing herbs indoors is as simple as growing them in a garden. Essentially, you need to buy healthy, sturdy plants like the ones from Herb Herbert. Herbs love at least four hours of sunlight every day. Place the pots near a window facing south or west for maximum sunlight. A lack of sunlight can cause a plant to blanch. A fluorescent lamp may be necessary during winter months. During an active growth period, herbs require more water than decorative plants. However, be sure not to overwater the plants or drown the roots.

Herbs are essentially easy to grow, but sure bets for beginners include parsley, oregano, chive, mint and tarragon. All of the varieties from the Herb Herbert range of products are sturdy, healthy and easy to care for.

For optimal results, herbs must grow in a well-drained soil with a pH ranging from 6 to 7. Often, a soil that has been treated with natural products (compost, manure) will suffice. If you add a granular or liquid fertilizer, avoid formulas that are rich in nitrogen, as this could weaken the flavour of the herbs.

Black spots on the leaves indicate the presence of blight. They appear when foliage is too moist because of an excess of water or a lack of air circulation. To avoid fungal diseases, follow the spacing instructions on the label of Herb Herbert products, water the plants early in the morning and remove all leaves that are infected, withered or dead.

Herbs’ flavour and aroma are produced by oils in the plant. A maximum of flavour is reached just before the plant flowers. A fertilizer rich in nitrogen that increases the production of leaves, and too much water or shade, all contribute to reducing the concentration of these oils, and hence the flavour.