Last month’s article discussed taste-related changes that naturally occur with age.

Several strategies were suggested for enhancing flavors without adding salt and sugar. Have you tried any of the suggestions?

This article continues the discussion, but from the perspective of using fresh, homegrown herbs. Cynthia Nazario-Leary, the urban horticulture agent and Maui master gardener coordinator, joins us today as our guest columnist.

Growing fresh herbs

Fresh herbs bring a burst of flavor that dried herbs aren’t able to provide. The ease of growing herbs in either containers or small garden spaces means even novices can successfully grow their own herbs.

Most herbs require full sun (six to eight hours) and well-drained soil to thrive.

Herbs can be grown from seed or seedlings. Seedlings work well in both containers and gardens and shorten the time to harvest.

For container growing, evenly mix a slow-release fertilizer into a potting medium before planting. Ensure the container has adequate drainage; potting media should be moist but not too wet after watering plants.

If planting herbs directly into garden soil, have the soil tested to determine nutrient availability and soil pH (how acidic or alkaline the soil is).

To collect a soil sample, please consult “Testing Your Soil: Why and How to Take a Soil-Test Sample” online at www.ctahr.hawaii.edu/oc/freepubs/pdf/SCM-9.pdf.

Bring your sample to the UH Cooperative Extension Service office at 310 Kaahumanu Ave., Building 214 in Kahului.

UH charges a small fee for soil analysis. Copies of the fee schedule are available at the CES office, or they can be found online at www.ctahr.hawaii.edu/Site/ADSC.aspx. Analysis results and an interpretation will be sent to you by mail. Incorporate recommended amendments, such as fertilizer or compost, into the top layers of soil and water regularly.

Tropical or Mediterranean herbs tend to grow best in Hawaii’s climate. Common herbs that grow well are: basil, oregano, rosemary, sage, thyme, lemongrass, chives and mint.

Some herbs, such as fennel or dill, self-seed so you may find new plants sprouting up beyond the garden.

Creeping herbs, such as mint and some oregano varieties, can make a good groundcover but can also quickly become weedy if not kept in check.

Herbs that grow in cooler climates, such as coriander (cilantro) and parsley, will grow but they tend to bolt (flower) rather quickly. You can still use herbs from flowering plants, though the flavor may become more bitter once it flowers.

Pinching flower buds from herbs such as basil can inhibit flowering and may extend the time you can harvest. Regular harvesting of herbs can also increase leaf production.

Examine your herbs weekly for signs of pest infestation or disease.

Pests or diseases that can affect herbs in Hawaii include root knot nematodes, thrips or fungal wilt. If you notice pests or diseases, contact the Maui Master Gardener program at 808-244-3242, ext. 228 or send email to mauimg@ctahr.hawaii.edu. They can help in diagnosis and provide information on proper management.

For additional information on container gardening, including herbs, explore the UH-CTAHR publication “Enhancing your lanai, balcony, or patio with container plants” at www.ctahr.hawaii.edu/oc/freepubs/pdf/HG-43.pdf.

Using herbs

Fresh herbs may be kept up to one week in the refrigerator. As with all produce, herbs can potentially carry pathogens such as rat lung worm. To reduce the risk of illness from these pathogens, wash herbs gently and thoroughly in cool water, checking each leaf for insects, bugs or soil. Shake off excess water and place in airtight bags or containers and refrigerate.

Surplus fresh herbs may be preserved for later use by freezing or drying.

Freezing: Strip away heavy stems. Wash herbs carefully. Drain and dry on absorbent paper towels. Freeze whole springs in freezer bags, or snip and pack in containers or bag for easy removal of desired amounts.

Drying: Dry herbs slowly and thoroughly in the sun, oven or in a microwave oven. Cool thoroughly and store in airtight containers in a cool, dark place. Slightly crush dried herbs before measuring to use in recipes.

For detailed microwave-drying instructions as well as instructions for making herb-infused vinegar, herb blends, visit the UH-CTAHR publication “Herbs” at www.ctahr.hawaii.edu/new/resources/herbs.pdf.

* Heather Greenwood-Junkermeier is with the University of Hawaii Manoa Cooperative Extension, Maui Aging and Intergenerational Programs. Today’s column was written jointly with Cynthia Nazario-Leary, urban horticulture agent and Maui master gardener coordinator with UH-CTAHR Cooperative Extension. “Aging Matters” covers topics of interest to the aging Maui community and appears on the third Sunday of each month.