Cindy and George Martin followed their dream four years ago.
They left busy jobs in Los Angeles, bought 16 acres in
eastern Alabama and built their first greenhouse.
Today their business, The Chef's Garden, sells herbs,
heirloom tomato and vegetable starts, and many other
naturally grown products from an extensive Web site, www.chefsgarden.com.
They also sell through regional farmers' markets and from
the country store on their farm.
The couple will ship more than 30,000 carefully packaged
plants all over the U.S. this year. And while their
expertise is broad, the Martins are noted as much as
anything for their ability to coax dozens of flavorful herbs
from the soil.
[PAGEBREAK] Generally, herbs need plenty of sun and good drainage. A lot of folks try to grow herbs in small containers on a windowsill, something Cindy Martin thinks is a mistake.
"Herbs don't grow well indoors; they'll be miserable because they are not really houseplants," she says.
Fortunately, many of the most popular herbs are the easiest to grow: basil, rosemary, oregano, thyme, parsley, chives, mint and sage. In addition, all herbs can be frozen and/or dried for future use.
Many common herbs are Mediterranean; that is, they like sunlight and generally dry conditions. This category includes rosemary, sage, thyme and oregano. Herbs that can handle moist, slightly cooler conditions include basil, mint, chives, cilantro, dill and parsley. And if you're looking for another reason to grow more herbs, here's a good one: Most are not bothered by insects.