Herbs - Herb Propagation - Seed

Some perennial and most annual herbs may be started from seed. To start from seed, you require a reliable seed source, a soil-less seed start mixture, and several small plastic trays (typically 48 wells) with plastic inserts.

First, fill the plastic inserts with the soil-less medium, water thoroughly, and place in the carrying tray. Thinly sow the seed on top and cover more soil-less medium, at twice the seed thickness. Gently tamp down and spray surface with water -- do not soak, just wet. Appropriately label the seeded tray, cover with a plastic dome or damp newspaper, and place in a warm dark place.

Check twice daily for signs of sprouting and do not allow to dry out. When sprouted, slowly expose the tray to light over the next couple of days. You may then place the tray under fluorescent lights not more than 4 inches above seedlings or place in a sunny window. Herbs require 5 to 7 hours of direct light daily. When seedlings are approximately 4 inches tall, they are ready to be transplanted outside or into a larger container. If germination is slow and irregular try applying some heat to the bottom of the seeded flat-place on top of fridge or use a rooting box (outlined under Cuttings, below).