Ingredients
1 celery stalk, sliced thin
1 onion, sliced thin
1 leek, sliced thin
1 teaspoon whole peppercorns
1 bay leaf
1 cup white wine1 lemon, halved
6 ounces king salmon filet
2 ounces crème fraîche *
2 tablespoons minced chives
3 tablespoons lemon extra virgin olive oil
Instructions
Bring a large pot of water to a simmer. Add the celery, onion, leek, peppercorns, bay leaf, wine and lemon and simmer for 25 minutes. Then add the salmon. Cover the pot, remove it from the heat, and let it stand for 10 minutes.
Remove the salmon and chill it in the refrigerator. Discard the vegetable water.
In a food processor or by hand, whip with salmon with the crème fraîche, chives, and olive oil, and add salt and pepper to taste. Keep the spread chilled until you're ready to serve. Serve with baguette slices.
*can substitute sour cream or a cream and sour cream combination
Friday, June 3, 2011
Guacamole
Ingredients
1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or Balsamic vinegar
Salt
Instructions
Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely. Mix in remaining ingredients
.
Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving
1 large avocado, scooped out of shell and mashed
2 tablespoons sour cream
1 tablespoon salsa
1 garlic clove, pressed
1 tablespoon sweet onions, finely diced
1 teaspoon cilantro or parsley
1 tablespoon tomatoes, finely diced
2 teaspoons black olives, minced
1 teaspoon fresh lemon juice or lime juice or Balsamic vinegar
Salt
Instructions
Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely. Mix in remaining ingredients
.
Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving
Cooking with Fresh Herbs
When using fresh herbs in cold dishes, they should be at room temperature. When preparing a dish that requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs. This bundle is generally known as a bouquet garni and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. This French practice is referred to as fines herbes. It contains chopped fresh chervil, parsley, tarragon, and chives. This blend is good on mild flavored cuisine like salads, scrambled eggs, and dishes containing poultry and fish.
There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like. Here are a few ideas that will help you get started:
Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavors to complement both the stronger herb and the food.
Usually, the weaker the flavor of the food (like eggs), the less added herbs are required to get a nice balance of flavor.
Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled. Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
If chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor will be released.
Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if too much is used.
Usually extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups or stews about 45 minutes before completing the cooking time. For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.
For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.
Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavor; then taste test on a plain cracker or a melba round. You will gain a great feel for the dimensions of what the flavor will be good with by taste testing in this manner.
Flavor vinegar for use in cooking and in vinaigrettes. Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.
There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like. Here are a few ideas that will help you get started:
Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavors to complement both the stronger herb and the food.
Usually, the weaker the flavor of the food (like eggs), the less added herbs are required to get a nice balance of flavor.
Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled. Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
If chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor will be released.
Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if too much is used.
Usually extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups or stews about 45 minutes before completing the cooking time. For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.
For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.
Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavor; then taste test on a plain cracker or a melba round. You will gain a great feel for the dimensions of what the flavor will be good with by taste testing in this manner.
Flavor vinegar for use in cooking and in vinaigrettes. Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.
Cooking with Dried Herbs
Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used. When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. A good rule of thumb is to substitute 1 teaspoon of crumbled, or 1/4 teaspoon powdered, dried herbs for each tablespoon of fresh herbs called for.
Harvesting and Storing Herbs
The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring.
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.
Thursday, June 2, 2011
How to Grow Thyme
Site: Full sun and good drainage are important for flavor and good growth. It is well suited to the rock garden or the front of a border. In England, it is grown between paving stones so that when it is trodden on, its highly aromatic scent is intensified.
Propagation: Thyme can be propagated in a variety of ways - seed, root division and from cuttings. The best way if you have no existing plants is to grow from seed - this will however take about a year. The best way for speed is to grow from root division or purchasing existing potted plants. Cuttings are not really recommended.
Growing: Thymes are very large family of plants which have been employed in the preparation of Greek and Mediterranean cuisine for centuries. French Thyme, English Thyme, Caraway Thyme, German Thyme, and Lemon Thyme are a few of the most common varieties. The pungency depends on the variety chosen. Common thyme is the strongest, lemon thyme is less pungent with a citrus flavor which makes it an excellent ingredient for custards and caraway thyme has a unique pine - caraway aroma. Some creep along the ground and others grow in a 1 1/2 foot clump.
Harvesting: Leaves can be picked at any time of the year but they are best while the plant is in bloom. Thyme can be dried and it can be frozen also.
Culinary Uses: This herb is the traditionally paired with parsley for poultry stuffing. Chop the leaves very fine to extract the flavor for garlic and tomato dishes, stuffing and marinades. Whole stems can be added to soups and broth but remove them after cooking. Thyme also adds a great flavor to vinegar and suits food cooked slowing in wine, especially poultry, shellfish and game. Whole stems can be rubbed onto meat before roasting. It can also be added to fruit salads, hot vegetables and jams. Use sparingly depending on the variety that you grow.
Propagation: Thyme can be propagated in a variety of ways - seed, root division and from cuttings. The best way if you have no existing plants is to grow from seed - this will however take about a year. The best way for speed is to grow from root division or purchasing existing potted plants. Cuttings are not really recommended.
Growing: Thymes are very large family of plants which have been employed in the preparation of Greek and Mediterranean cuisine for centuries. French Thyme, English Thyme, Caraway Thyme, German Thyme, and Lemon Thyme are a few of the most common varieties. The pungency depends on the variety chosen. Common thyme is the strongest, lemon thyme is less pungent with a citrus flavor which makes it an excellent ingredient for custards and caraway thyme has a unique pine - caraway aroma. Some creep along the ground and others grow in a 1 1/2 foot clump.
Harvesting: Leaves can be picked at any time of the year but they are best while the plant is in bloom. Thyme can be dried and it can be frozen also.
Culinary Uses: This herb is the traditionally paired with parsley for poultry stuffing. Chop the leaves very fine to extract the flavor for garlic and tomato dishes, stuffing and marinades. Whole stems can be added to soups and broth but remove them after cooking. Thyme also adds a great flavor to vinegar and suits food cooked slowing in wine, especially poultry, shellfish and game. Whole stems can be rubbed onto meat before roasting. It can also be added to fruit salads, hot vegetables and jams. Use sparingly depending on the variety that you grow.
How to Grow Tarragon
Site: Tarragon likes a full sun and sheltered area in rich light and dry soil. It is very important that it has good drainage; add sand or grow it in a large container to make sure the roots will not rot and die. Bring it indoors, either as a potted plant or take cuttings, to grow over the winter months as it sometimes does not come back the following spring because of wet soil.
Propagation: The true French Tarragon has the best flavor and cannot be grown from seeds as this plant will not flower. Cuttings must be taken in order to reproduce this plant which makes it more expensive and harder to find.
Growing: Thin or transplant plants to 12 to 18 inches apart. Cut back in autumn. Protect in winter with straw or mulch. Tarragon is suitable for growing indoors. Remove flowering shoots to maintain the supply of fresh leaves on the bush.
Harvesting: Pick leaves anytime. Main crops occurs in late summer (June to October). If cutting branches, sever maximum of one to two-thirds of branch to allow for regrowth, unless it is the end of the growing season. Tarragon does not dry very well so freezing is the best method to preserve the flavor.
Culinary Uses: Chop the leaves very fine to extract the flavor for cream sauces and béarnaise sauce. It can be added to chicken or tuna salads, omelets and quiches, mayonnaise and mustard salad dressings. Try making flavored butter and combine with dill and parsley for baking or broiling fish. Chopped leaves can also be steeped in wine vinegar to produce tarragon vinegar.
Propagation: The true French Tarragon has the best flavor and cannot be grown from seeds as this plant will not flower. Cuttings must be taken in order to reproduce this plant which makes it more expensive and harder to find.
Growing: Thin or transplant plants to 12 to 18 inches apart. Cut back in autumn. Protect in winter with straw or mulch. Tarragon is suitable for growing indoors. Remove flowering shoots to maintain the supply of fresh leaves on the bush.
Harvesting: Pick leaves anytime. Main crops occurs in late summer (June to October). If cutting branches, sever maximum of one to two-thirds of branch to allow for regrowth, unless it is the end of the growing season. Tarragon does not dry very well so freezing is the best method to preserve the flavor.
Culinary Uses: Chop the leaves very fine to extract the flavor for cream sauces and béarnaise sauce. It can be added to chicken or tuna salads, omelets and quiches, mayonnaise and mustard salad dressings. Try making flavored butter and combine with dill and parsley for baking or broiling fish. Chopped leaves can also be steeped in wine vinegar to produce tarragon vinegar.
How to Grow Sage
Site: Sage likes full sun with a light, dry, alkaline, well drained soil.
Propagation: Common sage can be easily started from seed. All forms take easily from cuttings, rooting time is about four weeks in summer.
Growing: Plant 18 to 24 inches apart. Prune frequently to attain bushy plants. If leaves begin to yellow, roots need more space. Sage can be grown indoors if you have enough sun. Lightly prune plant back after flowering in June. Common sage is a semi-hardy perennial that grows to 2 feet high, depending on variety. Other varieties include broad leaf, clary, and pineapple sage.
Harvesting: During the growing season, singular leaves can be picked straight from the plant after it has reached eight inches.
Culinary Uses: Sage has a very strong flavor. Its main role is to accompany onions in the traditional stuffing for poultry. It is also a wonderful accompaniment to veal and pork and goes well with sausage, kebabs and some bean and tomato dishes. Be careful not to use too much. It can be overpowering.
Propagation: Common sage can be easily started from seed. All forms take easily from cuttings, rooting time is about four weeks in summer.
Growing: Plant 18 to 24 inches apart. Prune frequently to attain bushy plants. If leaves begin to yellow, roots need more space. Sage can be grown indoors if you have enough sun. Lightly prune plant back after flowering in June. Common sage is a semi-hardy perennial that grows to 2 feet high, depending on variety. Other varieties include broad leaf, clary, and pineapple sage.
Harvesting: During the growing season, singular leaves can be picked straight from the plant after it has reached eight inches.
Culinary Uses: Sage has a very strong flavor. Its main role is to accompany onions in the traditional stuffing for poultry. It is also a wonderful accompaniment to veal and pork and goes well with sausage, kebabs and some bean and tomato dishes. Be careful not to use too much. It can be overpowering.
How to Grow Rosemary
Site: Needs a sunny area with excellent drainage. On limy soil, rosemary is a smaller but more fragrant plant. To provide additional lime, apply eggshells or potash. Must be protected from cold winds and winter temperature. Give plants frequent water (every 3 to 5 days) during the first growing season, and then decrease irrigation frequency once the root system has established. Once established, irrigate when they begin to show any signs of wilting. Excessively irrigated plants become very woody.
Propagation: Rosemary seed can be sown in May but you will get better results buying pot grown plants at the nursery. Seeds germinate slowly and erratically - and then only when they're very fresh. For potted plants, use a clay pot that measures at least 12 inches deep and 12 inches across and has plenty of drainage holes. Fill it with a light, coarse potting mix, such as cactus soil with a handful of perlite added. Set the plants into their new quarters at the same depth they were growing in their nursery pots. Rosemary dislikes being moved so place it in a permanent spot in your herb garden..
Growing: To plant outdoors, leave 2 to 3 feet between plants. Container grown indoor plants must have a sunny position. Rosemary is available in the prostrate growth form (1 to 2 feet in height) or the upright growth form (3 to 6 feet in height). The upright varieties make a good, informal evergreen hedge. If pruning is required, upright plants should be selectively pruned rather than sheared. Prostrate forms look best in cascading over masonry or rock walls or in rock gardens where the individual branches create interesting edge patterns. These can also be shaped easily by selective pruning.
Harvesting: Clip leaves or sprigs anytime you need them all year round but gather main leaf harvest before flowering.
Culinary Uses: Add very sparingly (rosemary can be overpowering) to a wide range of meat and poultry dishes, especially lamb, pork and chicken. Rosemary is also good for flavoring baked potatoes.
Propagation: Rosemary seed can be sown in May but you will get better results buying pot grown plants at the nursery. Seeds germinate slowly and erratically - and then only when they're very fresh. For potted plants, use a clay pot that measures at least 12 inches deep and 12 inches across and has plenty of drainage holes. Fill it with a light, coarse potting mix, such as cactus soil with a handful of perlite added. Set the plants into their new quarters at the same depth they were growing in their nursery pots. Rosemary dislikes being moved so place it in a permanent spot in your herb garden..
Growing: To plant outdoors, leave 2 to 3 feet between plants. Container grown indoor plants must have a sunny position. Rosemary is available in the prostrate growth form (1 to 2 feet in height) or the upright growth form (3 to 6 feet in height). The upright varieties make a good, informal evergreen hedge. If pruning is required, upright plants should be selectively pruned rather than sheared. Prostrate forms look best in cascading over masonry or rock walls or in rock gardens where the individual branches create interesting edge patterns. These can also be shaped easily by selective pruning.
Harvesting: Clip leaves or sprigs anytime you need them all year round but gather main leaf harvest before flowering.
Culinary Uses: Add very sparingly (rosemary can be overpowering) to a wide range of meat and poultry dishes, especially lamb, pork and chicken. Rosemary is also good for flavoring baked potatoes.
How to Grow Parsley
Site: Parsley likes full sun or light shade. Plant in a rich moist and deeply dug soil. Water during dry weather.
Propagation: Although germination is notoriously slow, seed propagation is the easiest way to start plants. The rate of germination can range from 2 - 5 weeks. To help hasten the process, soak the seeds in warm water twenty-four hours prior to planting. Seeds can be started indoors in the late winter approximately 6 - 8 weeks ahead of time for outdoor planting. Seeds can also be sown directly in the ground where they are to be grown, after danger of spring frosts has passed. Sow evenly, covering seeds with 1/8 inch of soil and keep them moist.
Growing: Thin or transplant plants to 9 inches apart. Parsley must be protected in cold weather by covering with cloches or straw. Parsley can also be grown well indoors.
Harvesting: Pick leaves for continued regrowth. Remove flowering stems as they appear, but a few can be left in the second season to provide seeds for self sowing.
Culinary Uses: Curly leaf varieties are probably the most attractive for garnishes but the most flavorful are the Italian or flat leaf varieties. Parsley leaves have mild flavoring and can be added raw to salads. Finely chop and sprinkle over sandwiches, egg dishes, vegetable soups, fish and boiled potatoes. Add to spreads and sauces or cook to enhance other flavors. Always add toward the end of cooking time.
Propagation: Although germination is notoriously slow, seed propagation is the easiest way to start plants. The rate of germination can range from 2 - 5 weeks. To help hasten the process, soak the seeds in warm water twenty-four hours prior to planting. Seeds can be started indoors in the late winter approximately 6 - 8 weeks ahead of time for outdoor planting. Seeds can also be sown directly in the ground where they are to be grown, after danger of spring frosts has passed. Sow evenly, covering seeds with 1/8 inch of soil and keep them moist.
Growing: Thin or transplant plants to 9 inches apart. Parsley must be protected in cold weather by covering with cloches or straw. Parsley can also be grown well indoors.
Harvesting: Pick leaves for continued regrowth. Remove flowering stems as they appear, but a few can be left in the second season to provide seeds for self sowing.
Culinary Uses: Curly leaf varieties are probably the most attractive for garnishes but the most flavorful are the Italian or flat leaf varieties. Parsley leaves have mild flavoring and can be added raw to salads. Finely chop and sprinkle over sandwiches, egg dishes, vegetable soups, fish and boiled potatoes. Add to spreads and sauces or cook to enhance other flavors. Always add toward the end of cooking time.
How to Grow Mustard Seed
Site: Average garden soil and plenty of sun are the minimum growing requirements. Likes sun but benefits from shade in summer to prevent bolting.
Propagation: Sow seed in the spring when the soil has warmed to 55 or 60 degrees.Plant in rows or broadcast seed over a large area. Plant every 3 weeks thoughout the year for salad greens
Growing: Thin to 6 inches for seed crops. It is not necessary to thin for salad greens. Can be grown indoors.
Harvesting: Gather seed pods before they open. Pick seed pods before they open in late summer. Cut salad leaves 8-10 days after sowing. Pick single leaves on older plants.
Culinary Uses: Black mustard seed is the powerful old-fashioned mustard that gave this condiment its illustrious start. Black mustard is difficult to harvest with modern machines because of the plant's irregular heights.
White or yellow mustard is the favored of commercial growers. The seed of yellow mustard is larger but has less pungency . It is the seed for that is used for most American brands of prepared mustard. Much of the seed used for all commercial mustards, both American and European, is grown in the USA.
Brown mustard is the hot and spicy type of mustard. It is used frequently to season Indian and Oriental cooking or mixed with yellow to make European and gourmet-type mustards.
Propagation: Sow seed in the spring when the soil has warmed to 55 or 60 degrees.Plant in rows or broadcast seed over a large area. Plant every 3 weeks thoughout the year for salad greens
Growing: Thin to 6 inches for seed crops. It is not necessary to thin for salad greens. Can be grown indoors.
Harvesting: Gather seed pods before they open. Pick seed pods before they open in late summer. Cut salad leaves 8-10 days after sowing. Pick single leaves on older plants.
Culinary Uses: Black mustard seed is the powerful old-fashioned mustard that gave this condiment its illustrious start. Black mustard is difficult to harvest with modern machines because of the plant's irregular heights.
White or yellow mustard is the favored of commercial growers. The seed of yellow mustard is larger but has less pungency . It is the seed for that is used for most American brands of prepared mustard. Much of the seed used for all commercial mustards, both American and European, is grown in the USA.
Brown mustard is the hot and spicy type of mustard. It is used frequently to season Indian and Oriental cooking or mixed with yellow to make European and gourmet-type mustards.
How to Grow Mint
Site: Likes moist, well drained, alkaline soil rich in nutrients. Does not do well in well manured soils. Does well in full sun or partial shade. Water frequently, but it will not die if it goes dry.
Propagation: The easiest way to propagate mint, and to know exactly what you're getting, is to take root cuttings from established plantings. Don't even attempt to grow from seed. In fact with all the hundreds and hundreds of hybridized varieties, just let your nose choose the mint you want instead of relying on a name.
Growing: Plant pieces of root 2 inches deep and 9 inches apart in autumn or spring. Top dress with compost in autumn if the plants are not lifted annually. Thin or transplant plants to 12 inches apart into large pots or polyethene bags to restrain invasive roots. Mint can easily take over your herb garden. (If rust appears, the plant must be dug up and burned.) Don't be afraid to cut and prune, even right down to the soil. This can be a couple of times a year, to keep it from going woody.
Harvesting: Pick leaves of this herb plant just before flowering. The best leaves to use are the top bud and first two leaves; pinch out the growing tip rather than cut a whole stem.
Culinary Uses: Peppermint's sweet, strong mint flavor is good for many candies. Spearmint's flavor is stronger but less sweet than peppermint and and along with Bowles mint is the variety used to make traditional mint sauce for lamb. Corsican Mint which is mat-forming ground cover that can be walked upon, releasing its creme de menthe fragrance is often used to flavor liqueurs, along with peppermint. Fresh leaves of mint may be added to tea for a refreshing drink or to brighten potatoes, peas and fruit salads.
Propagation: The easiest way to propagate mint, and to know exactly what you're getting, is to take root cuttings from established plantings. Don't even attempt to grow from seed. In fact with all the hundreds and hundreds of hybridized varieties, just let your nose choose the mint you want instead of relying on a name.
Growing: Plant pieces of root 2 inches deep and 9 inches apart in autumn or spring. Top dress with compost in autumn if the plants are not lifted annually. Thin or transplant plants to 12 inches apart into large pots or polyethene bags to restrain invasive roots. Mint can easily take over your herb garden. (If rust appears, the plant must be dug up and burned.) Don't be afraid to cut and prune, even right down to the soil. This can be a couple of times a year, to keep it from going woody.
Harvesting: Pick leaves of this herb plant just before flowering. The best leaves to use are the top bud and first two leaves; pinch out the growing tip rather than cut a whole stem.
Culinary Uses: Peppermint's sweet, strong mint flavor is good for many candies. Spearmint's flavor is stronger but less sweet than peppermint and and along with Bowles mint is the variety used to make traditional mint sauce for lamb. Corsican Mint which is mat-forming ground cover that can be walked upon, releasing its creme de menthe fragrance is often used to flavor liqueurs, along with peppermint. Fresh leaves of mint may be added to tea for a refreshing drink or to brighten potatoes, peas and fruit salads.
How to Grow Marjoram / Oregano
Site: These herbs from the same family, have similar flavors and are both easy to grow. Both plants enjoy bright sunlight and are not too dependent on soil type and deserve places in your herb garden. Their moisture needs are different though. Marjoram prefers to be in soil that is moist whereas oregano prefers drier conditions.
Propagation: Start both herbs either from seed in spring or from from cuttings in the summer or root divisions in the fall.
Growing: Oregano will creep along the ground growing to 6 feet in girth in a single season. Marjoram will grow basically upright and can be up to 2 feet across and tall. Growing either of them in pots works well if they are given plenty of light.
Harvesting: Trim the leaves as you need them.
Culinary Uses: Since Marjoram's flavor is sweeter and milder, it is best to use fresh leaves. Add leaves at the last moment when you use them for cooking. Its slightly mintly, citrus taste works well with salad dressings, seafood sauces, soups, and poultry. It's lighter flavor also pairs well with cheese, tomato, bean or egg dishes. Marjoram is found in many recipes French or English cuisine.
Oregano's stronger and more robust flavor is often found in the cuisine of Italy, Greece, North Africa and Mexico. It's pungent, spicy flavor goes well with tomato based sauces, eggplant, seafood, and grilled meats. Italian dishes are almost synonymous with oregano, in fact, who could imagine pasta sauce or pizza without it. Oregano's rich flavor deepens and blends with flavors of soups and sauces without being overwhelming. Because it retains its flavor well, oregano can be used either fresh or dried.
Propagation: Start both herbs either from seed in spring or from from cuttings in the summer or root divisions in the fall.
Growing: Oregano will creep along the ground growing to 6 feet in girth in a single season. Marjoram will grow basically upright and can be up to 2 feet across and tall. Growing either of them in pots works well if they are given plenty of light.
Harvesting: Trim the leaves as you need them.
Culinary Uses: Since Marjoram's flavor is sweeter and milder, it is best to use fresh leaves. Add leaves at the last moment when you use them for cooking. Its slightly mintly, citrus taste works well with salad dressings, seafood sauces, soups, and poultry. It's lighter flavor also pairs well with cheese, tomato, bean or egg dishes. Marjoram is found in many recipes French or English cuisine.
Oregano's stronger and more robust flavor is often found in the cuisine of Italy, Greece, North Africa and Mexico. It's pungent, spicy flavor goes well with tomato based sauces, eggplant, seafood, and grilled meats. Italian dishes are almost synonymous with oregano, in fact, who could imagine pasta sauce or pizza without it. Oregano's rich flavor deepens and blends with flavors of soups and sauces without being overwhelming. Because it retains its flavor well, oregano can be used either fresh or dried.
How to Grow Lemon Grass
Site: Plant Lemongrass in full sun in rich, well-draining soil. Lemongrass also works well in containers. We recommend a three-gallon pot.
Propagation: Lemongrass is easily propagated by root division. When dividing clumps, each stalk should have about one-inch of root attached. For better success, cut the blades to about two-inches before dividing. Lemongrass has a very extensive root system. So, for potted plants, it is important to divide it yearly.
Growing: Allow soil to dry between waterings in the growing season. Water sparingly in winter.
Fertilize every two weeks during the growing season. Most balanced fertilizers are adequate, but 15-30-15 worked best in our trials. Time-release granules also work well. Fertilizing is not necessary during the winter.
This tender perennial can be grown year-round outdoors in USDA Zones 8-12 (southern United States). In cold climates, Lemongrass should be overwintered inside. It is easily dug up and re-potted, if necessary. When frozen, Lemongrass will die.
Pests and diseases are very infrequent.
Harvesting: Blades must be 12-inches tall before cutting. If you're harvesting for food, cut about one-inch above the crown. If you cut any lower, that section of the plant will not re-grow.
Culinary Uses: Lemongrass has long been in used for teas, soups and in Oriental cooking. Just about every part of Lemongrass can be used, including the leaf tips, tender shoots and whole leaves. Snip a few leaves into a pot of tea for a refreshing flavor and added aroma. For a delicate hint of lemon, add a bunch of Lemongrass to the water used for steaming meats and vegetables. Add the tender shoots to a stir fry for a subtle, yet exotic flavor enhancement.
Propagation: Lemongrass is easily propagated by root division. When dividing clumps, each stalk should have about one-inch of root attached. For better success, cut the blades to about two-inches before dividing. Lemongrass has a very extensive root system. So, for potted plants, it is important to divide it yearly.
Growing: Allow soil to dry between waterings in the growing season. Water sparingly in winter.
Fertilize every two weeks during the growing season. Most balanced fertilizers are adequate, but 15-30-15 worked best in our trials. Time-release granules also work well. Fertilizing is not necessary during the winter.
This tender perennial can be grown year-round outdoors in USDA Zones 8-12 (southern United States). In cold climates, Lemongrass should be overwintered inside. It is easily dug up and re-potted, if necessary. When frozen, Lemongrass will die.
Pests and diseases are very infrequent.
Harvesting: Blades must be 12-inches tall before cutting. If you're harvesting for food, cut about one-inch above the crown. If you cut any lower, that section of the plant will not re-grow.
Culinary Uses: Lemongrass has long been in used for teas, soups and in Oriental cooking. Just about every part of Lemongrass can be used, including the leaf tips, tender shoots and whole leaves. Snip a few leaves into a pot of tea for a refreshing flavor and added aroma. For a delicate hint of lemon, add a bunch of Lemongrass to the water used for steaming meats and vegetables. Add the tender shoots to a stir fry for a subtle, yet exotic flavor enhancement.
How to Grow Lemon Balm
Site: Plant in warm, moist soil in a sunny location with midday shade. Good sun and moisture are necessary for the production of essential oil and good fragrance.
Propagation: Sow seeds in spring. Divide plant or take cuttings in late spring and root them in water. Seeds are slow to germinate and are so fine that they hardly need covering at all.
Growing: This vigorous plant will readily spread in your herb garden. It reaches a height of 3 feet with a spread of 2 feet. The oval, heart-shaped leaves have slightly serrated edges and a pronounced network of veins; they can be up to 2½ inches across. Cut back to soil level in the fall to encourage strong growth. The plant will not tolerate high humidity. Lemon Balm also performs well in containers.
Harvesting: Pick the leaves of this fragile herb anytime, but handle gently to avoid bruising. The flavor of the leaves is optimum just as the small, white flowers begin to open from mid to late summer.
Culinary Uses: Use fresh leaves in sparingly in salads and as a garnish for fish and other dishes. Chopped leaves can be added to fish and chicken dishes and sprinkled over fresh vegetables. Add the leaves to cooked dishes in the last few minutes. They can also be added to summer drinks and fruit salads, and make a good substitute for lemon peel in jams and jelly recipes.
Propagation: Sow seeds in spring. Divide plant or take cuttings in late spring and root them in water. Seeds are slow to germinate and are so fine that they hardly need covering at all.
Growing: This vigorous plant will readily spread in your herb garden. It reaches a height of 3 feet with a spread of 2 feet. The oval, heart-shaped leaves have slightly serrated edges and a pronounced network of veins; they can be up to 2½ inches across. Cut back to soil level in the fall to encourage strong growth. The plant will not tolerate high humidity. Lemon Balm also performs well in containers.
Harvesting: Pick the leaves of this fragile herb anytime, but handle gently to avoid bruising. The flavor of the leaves is optimum just as the small, white flowers begin to open from mid to late summer.
Culinary Uses: Use fresh leaves in sparingly in salads and as a garnish for fish and other dishes. Chopped leaves can be added to fish and chicken dishes and sprinkled over fresh vegetables. Add the leaves to cooked dishes in the last few minutes. They can also be added to summer drinks and fruit salads, and make a good substitute for lemon peel in jams and jelly recipes.
How to Grow Lavender
Site: Lavender needs a sunny, well drained site to discourage fungus disease.
Propagation: Sow fresh seed in late summer and autumn or buy pots of rooted cuttings. Cuttings from strong new growth can be propagated in summer or autumn or from seeds sown indoors in trays. Once rooted, plant them in a well drained, poor soil about 1 foot apart. Foliage will yellow in poorly drained soil.
Growing: Thin or transplant plants to 18 inches - 2 feet apart, or 12 inches apart for hedges. Depending on the variety (of which there are many) lavender grows 10 inches to 3 feet. Choose the type that best suits the space you are planting in. For hedges, choose the dwarf variety. Prune the shrub in fall after flowering or in early spring, but do not cut back into the old wood. They eventually become gangly, so you will need to replant once every 5 years.
Harvesting: Gather flowering stems just as flowers open. Pick leaves anytime.
Culinary Uses: Fresh lavender flowers can be used to flavor syrup for jellies. Mix 6 flowerheads into each pint of apple jelly syrup. Remove the lavender before bottling. It is also used to flavor fruit salad and milk and cream for deserts. Flowers be candied to decorate cakes and puddings. Use lavender instead of rosemary when cooking chicken, flavoring vinegar and making fragrant stews. As a side usage, lavender is wonderful in potpourri.
Propagation: Sow fresh seed in late summer and autumn or buy pots of rooted cuttings. Cuttings from strong new growth can be propagated in summer or autumn or from seeds sown indoors in trays. Once rooted, plant them in a well drained, poor soil about 1 foot apart. Foliage will yellow in poorly drained soil.
Growing: Thin or transplant plants to 18 inches - 2 feet apart, or 12 inches apart for hedges. Depending on the variety (of which there are many) lavender grows 10 inches to 3 feet. Choose the type that best suits the space you are planting in. For hedges, choose the dwarf variety. Prune the shrub in fall after flowering or in early spring, but do not cut back into the old wood. They eventually become gangly, so you will need to replant once every 5 years.
Harvesting: Gather flowering stems just as flowers open. Pick leaves anytime.
Culinary Uses: Fresh lavender flowers can be used to flavor syrup for jellies. Mix 6 flowerheads into each pint of apple jelly syrup. Remove the lavender before bottling. It is also used to flavor fruit salad and milk and cream for deserts. Flowers be candied to decorate cakes and puddings. Use lavender instead of rosemary when cooking chicken, flavoring vinegar and making fragrant stews. As a side usage, lavender is wonderful in potpourri.
How to Grow Horseradish
Site: Horseradish likes an open sunny position with light, well dug, rich and moist soil.
Propagation: Start by planting horseradish in the fall or very early spring. Make holes with a dibber about two feet apart. Use root pieces (thongs) that are 1/2" width in diameter and about 6 long. Plant vertically in soil, at a depth of 2 inches.
Growing: Thin out or transplant to 12 inches apart. Do not try growing horseradish indoors. One to three plants will be more than enough for a home garden.
Harvesting: Dig up roots as needed or in October, lift all the plants and store the roots in sand for use and for replanting in spring. Pick young leaves for immediate usage.
Culinary Uses: Young leaves can be used in salads. Roots can be used to make horseradish sauce to accompany roast beef, ham and smoked or oily fish and shellfish. Grate into coleslaw, dips, cocktail sauce, pickled beets, cream cheese, sour cream or avocado fillings. NOTE: Grating horseradish is an unpleasant and eye-watering job - make life easier by using the shredder attachment of a food processor to do the grating for you.
Propagation: Start by planting horseradish in the fall or very early spring. Make holes with a dibber about two feet apart. Use root pieces (thongs) that are 1/2" width in diameter and about 6 long. Plant vertically in soil, at a depth of 2 inches.
Growing: Thin out or transplant to 12 inches apart. Do not try growing horseradish indoors. One to three plants will be more than enough for a home garden.
Harvesting: Dig up roots as needed or in October, lift all the plants and store the roots in sand for use and for replanting in spring. Pick young leaves for immediate usage.
Culinary Uses: Young leaves can be used in salads. Roots can be used to make horseradish sauce to accompany roast beef, ham and smoked or oily fish and shellfish. Grate into coleslaw, dips, cocktail sauce, pickled beets, cream cheese, sour cream or avocado fillings. NOTE: Grating horseradish is an unpleasant and eye-watering job - make life easier by using the shredder attachment of a food processor to do the grating for you.
How to Grow Garlic Chives
Site: Garlic Chives prefer a sunny position in a rich, moist, but well-drained soil, but are also quite forgiving of adverse conditions.
Propagation: Garlic chives sprout easily from seed, after which they can easily be propagated by clump division, or you can just buy the plants.
Growing: Space the clumps 9 inches apart and 2 inches deep. It is wise to re-divide one's garlic chives every few years, to maintain plant vigor. Division can be done almost anytime, but is probably best done in spring. Water the plants regularly especially during dry spells. Garlic chives generally like moist (but not soggy) soil. During their first season, hold down watering to encourage root growth. If your herb plant seems to be getting woody, prune all down to about an inch above the soil level to let new growth begin. Garlic chives tends to go dormant in climates with harsh winters.
Harvesting: Garlic chives need to be harvested often. You can treat it like ordinary chives, pinching off any flower buds that appear, or you can let it flower in the autumn, as the buds and flowers are as edible as the leaves. The leaves are flat shaped rather than tube shaped like regular chives but are cut the same to within an inch of soil level.
Culinary Uses: This close cousin to regular chives has a mild garlic flavor and are sometimes called Chinese Chives since they are used primarily in Asian cooking. Pink flowers appear on the common Chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads. See Harvesting and Storing Herbs.
Propagation: Garlic chives sprout easily from seed, after which they can easily be propagated by clump division, or you can just buy the plants.
Growing: Space the clumps 9 inches apart and 2 inches deep. It is wise to re-divide one's garlic chives every few years, to maintain plant vigor. Division can be done almost anytime, but is probably best done in spring. Water the plants regularly especially during dry spells. Garlic chives generally like moist (but not soggy) soil. During their first season, hold down watering to encourage root growth. If your herb plant seems to be getting woody, prune all down to about an inch above the soil level to let new growth begin. Garlic chives tends to go dormant in climates with harsh winters.
Harvesting: Garlic chives need to be harvested often. You can treat it like ordinary chives, pinching off any flower buds that appear, or you can let it flower in the autumn, as the buds and flowers are as edible as the leaves. The leaves are flat shaped rather than tube shaped like regular chives but are cut the same to within an inch of soil level.
Culinary Uses: This close cousin to regular chives has a mild garlic flavor and are sometimes called Chinese Chives since they are used primarily in Asian cooking. Pink flowers appear on the common Chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads. See Harvesting and Storing Herbs.
How to Grow Fennel
Site: Fennel needs moist, fertile, well-drained soil and full sun.
Propagation: Sow seeds on 6" spacing in the spring after danger of frost has past or purchase pre-started plants from your local garden center. Keep soil moist until seeds have sprouted. Plant fennel in successive crops to ensure a steady supply. Planting just one plant then letting it go to seed will give you plenty of plants to contend with the following years - perhaps too prolific.
Growing: It will make remarkable growth the first year, providing plenty of foliage to harvest. The second year plants will reach full height and continue to be prolific in the garden.
Harvesting: Harvest leaves any time after plant becomes established. These leaves can be used fresh or frozen. Stems can be harvested in late summer. To collect seed cut flower heads just as the seeds turn brown and dry them in a paper bag. Once dried separate the seed and store in an air tight container.
Culinary Uses: This tall, graceful Mediterranean herb (do not confuse it with Florence fennel - a vegetable grown for its swollen stem base) has a delicious sweet licorice scent and is often interchangeable with dill in recipes. Use the chopped foliage for fish, salads, vegetables and soups. The seeds are highly recommended for cooking with oily fish such as mackerel.
Propagation: Sow seeds on 6" spacing in the spring after danger of frost has past or purchase pre-started plants from your local garden center. Keep soil moist until seeds have sprouted. Plant fennel in successive crops to ensure a steady supply. Planting just one plant then letting it go to seed will give you plenty of plants to contend with the following years - perhaps too prolific.
Growing: It will make remarkable growth the first year, providing plenty of foliage to harvest. The second year plants will reach full height and continue to be prolific in the garden.
Harvesting: Harvest leaves any time after plant becomes established. These leaves can be used fresh or frozen. Stems can be harvested in late summer. To collect seed cut flower heads just as the seeds turn brown and dry them in a paper bag. Once dried separate the seed and store in an air tight container.
Culinary Uses: This tall, graceful Mediterranean herb (do not confuse it with Florence fennel - a vegetable grown for its swollen stem base) has a delicious sweet licorice scent and is often interchangeable with dill in recipes. Use the chopped foliage for fish, salads, vegetables and soups. The seeds are highly recommended for cooking with oily fish such as mackerel.
How to Grow Dill
Site: Choose an area that is well drained with rich soil. Dill plants like full sun with afternoon shade.
Propagation: Dill does not take well to disturbances. Sow the seeds in April where the plants are to grow and thin to 12 inches apart.
Growing: Dill grows best in spring and fall and does not do well when the hot part of summer sets in. About 85 degrees is the hottest it can stand before it shrivels up and dies or bolts to flower. It grows to about a foot or so tall and the flower stalks extend up to 3 feet tall.
Harvesting: To harvest seeds, cut the stems when the flower-heads have turned brown. Tie a paper bag over each flower-head and hang the stems upside-down in bunches. The leaves are tender and delicate so they must be used as soon as they are cut. You can begin cutting as soon as the plant is about 6" tall by removing the outer leaves and leaving the main stem intact for the new leaves to grow from.
Culinary Uses: Chop the leaves before adding to dips, cream sauces for fish like salmon, salad dressings, tuna and chicken salads, stuffed eggs, coleslaw, and pickles of course. Dill is exceptionally good with sour cream, yogurt, and cream cheese. The main use of the seeds is in pickling vinegar for cucumbers, but they can also be added to cakes, bread, fish and rice dishes.
Propagation: Dill does not take well to disturbances. Sow the seeds in April where the plants are to grow and thin to 12 inches apart.
Growing: Dill grows best in spring and fall and does not do well when the hot part of summer sets in. About 85 degrees is the hottest it can stand before it shrivels up and dies or bolts to flower. It grows to about a foot or so tall and the flower stalks extend up to 3 feet tall.
Harvesting: To harvest seeds, cut the stems when the flower-heads have turned brown. Tie a paper bag over each flower-head and hang the stems upside-down in bunches. The leaves are tender and delicate so they must be used as soon as they are cut. You can begin cutting as soon as the plant is about 6" tall by removing the outer leaves and leaving the main stem intact for the new leaves to grow from.
Culinary Uses: Chop the leaves before adding to dips, cream sauces for fish like salmon, salad dressings, tuna and chicken salads, stuffed eggs, coleslaw, and pickles of course. Dill is exceptionally good with sour cream, yogurt, and cream cheese. The main use of the seeds is in pickling vinegar for cucumbers, but they can also be added to cakes, bread, fish and rice dishes.
How to Grow Curry
Site: Curry plant prefers to be planted in full sun in a sheltered area. It flowers prolifically in poor well-drained loamy soil. The curry plant is a tender perennial hardy to zone 8, but can be grown with protection in zone 6. Not suitable for growing indoors, but can be grown in pots outdoors.
Propagation: Seed - sow February/March in a greenhouse. The seed usually germinates in 2 - 3 weeks at 20°c. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Take stem cuttings in spring or autumn.
Growing: Plant 12 inches apart. Prune lightly in early autumn or spring. In areas with light frost, curry plants may die back temporarily. Protect leaves with 5-inch sleeve of straw set between chicken wire. In areas where temperature drops below 22°F, bring curry plants indoors for winter protection.
Harvesting: Pick leaves anytime and gather flowers as they open.
Culinary Uses: The leaves can be used fresh or dried to give a subtle seasoning to soups or stews but there is no resemblance to the intensity of flavour derived from M.koenigii. The flowers, which are borne in umbels, can be used in the kitchen as an attractive garnish or they can be dried for winter arrangements.
Propagation: Seed - sow February/March in a greenhouse. The seed usually germinates in 2 - 3 weeks at 20°c. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Take stem cuttings in spring or autumn.
Growing: Plant 12 inches apart. Prune lightly in early autumn or spring. In areas with light frost, curry plants may die back temporarily. Protect leaves with 5-inch sleeve of straw set between chicken wire. In areas where temperature drops below 22°F, bring curry plants indoors for winter protection.
Harvesting: Pick leaves anytime and gather flowers as they open.
Culinary Uses: The leaves can be used fresh or dried to give a subtle seasoning to soups or stews but there is no resemblance to the intensity of flavour derived from M.koenigii. The flowers, which are borne in umbels, can be used in the kitchen as an attractive garnish or they can be dried for winter arrangements.
How to Grow Caraway
Site: Caraway likes full sun and a rich loam, well drained soil.
Propagation: Late spring or early autumn is the best time to sow the seeds in shallow (1/2 inch deep) drills. Both partial shade and heavy soil are tolerated well. Caraway does not do well with being transplanted. Sow the seed where it is to grow. The seed is slow to germinate, making weed control important during the seedling stage.
Growing: Thin plants to about 6 to 8 inches apart when large enough to handle. It self-seeds continually. Caraway can also be grown indoors in a sunny position.
Harvesting: Gather leaves when young. Pick seed heads in late summer or when seeds are brown. Dig up roots in second year.
Culinary Uses: Hang sun dried seed heads upside down over a open container and shake to remove. The seeds can be sprinkled over meats, goulash, cabbage or to flavor soups and breads. Chopped young leaves can be added to salads and soups and the roots can be cooked as a vegetable.
Propagation: Late spring or early autumn is the best time to sow the seeds in shallow (1/2 inch deep) drills. Both partial shade and heavy soil are tolerated well. Caraway does not do well with being transplanted. Sow the seed where it is to grow. The seed is slow to germinate, making weed control important during the seedling stage.
Growing: Thin plants to about 6 to 8 inches apart when large enough to handle. It self-seeds continually. Caraway can also be grown indoors in a sunny position.
Harvesting: Gather leaves when young. Pick seed heads in late summer or when seeds are brown. Dig up roots in second year.
Culinary Uses: Hang sun dried seed heads upside down over a open container and shake to remove. The seeds can be sprinkled over meats, goulash, cabbage or to flavor soups and breads. Chopped young leaves can be added to salads and soups and the roots can be cooked as a vegetable.
How to Grow Chives
Site: Chives thrive in full sun and well drained moist soil rich in organic matter. They tolerate light shade, but 6 - 8 hours of direct light is best.
Propagation: Chives can be raised from seed sown in March but it is easier to plant pot-grown specimens in your herb garden during spring or autumn. The most successful means of propagating chives is planting rooted clumps from plants in spring, after frost danger has passed.
Growing: Space the clumps 9 inches apart and 2 inches deep. Divide and replant clumps every 3 or 4 years. Division is best done in spring. Replant new clumps in soil enriched with organic matter, such as fine compost. Water the plants regularly especially during dry spells. Pot in autumn for indoor supply. Can be grown indoors in a sunny window. Over-fertilizing can be detrimental to chives as this plant is not a heavy feeder. A soil rich in organic matter should provide sufficient nutrients.
Harvesting: Cut the grassy leaves to within an inch of soil level - never snip off just the tips and never leave the flower-heads to open if you want a regular supply of leaves. Cut flower stalks off at the soil line once they finish blooming. This will prevent the plant from forming seed and keep it more productive.
Culinary Uses: This is an herb with many uses and universal appeal and is a must for any herb garden. The flavor difference between dried chives and fresh chives is significant. The mild onion flavor can be added to potato salad, stuffed eggs, soups, salads, omelets, cream cheese and sauces. This is an herb needed in everyone's kitchen. Much of its value is lost by drying - for winter use, grow a pot or two indoors or freeze by the ice-cube method. See Harvesting and Storing Herbs.
Propagation: Chives can be raised from seed sown in March but it is easier to plant pot-grown specimens in your herb garden during spring or autumn. The most successful means of propagating chives is planting rooted clumps from plants in spring, after frost danger has passed.
Growing: Space the clumps 9 inches apart and 2 inches deep. Divide and replant clumps every 3 or 4 years. Division is best done in spring. Replant new clumps in soil enriched with organic matter, such as fine compost. Water the plants regularly especially during dry spells. Pot in autumn for indoor supply. Can be grown indoors in a sunny window. Over-fertilizing can be detrimental to chives as this plant is not a heavy feeder. A soil rich in organic matter should provide sufficient nutrients.
Harvesting: Cut the grassy leaves to within an inch of soil level - never snip off just the tips and never leave the flower-heads to open if you want a regular supply of leaves. Cut flower stalks off at the soil line once they finish blooming. This will prevent the plant from forming seed and keep it more productive.
Culinary Uses: This is an herb with many uses and universal appeal and is a must for any herb garden. The flavor difference between dried chives and fresh chives is significant. The mild onion flavor can be added to potato salad, stuffed eggs, soups, salads, omelets, cream cheese and sauces. This is an herb needed in everyone's kitchen. Much of its value is lost by drying - for winter use, grow a pot or two indoors or freeze by the ice-cube method. See Harvesting and Storing Herbs.
How to Grow Bay Leaf
Site: Sweet bay laurel requires full sun but needs protection from easterly winds with a soil or compost containing lime. Water regularly but not too much during summer months. During the wintertime, it needs very little water.
Propagation: Only the experienced gardener should try propagating sweet bay. Take 4 inch cutting of stems in late summer. Plant cutting in heated propagator with high humidity then transplanted to to a frost free area. It is best to buy a pot grown specimen and plant in spring.
Growing: A sweet bay laurel will grow to about 15 - 20 feet tall in milder climates. Its growth is slow only about 1 foot each year. This is a great plant to grow in a large container for the first 5 years of its life. If you live in an area where the winters do not reach below 25 degrees you can plant them outdoors. If you live in an area with harsh winters, leave it in the pot and bring it indoors during the winter.
Harvesting: To harvest leaves, just pull individual leaves from the sides of the stem. Cutting off a branch tip will make the plant branch out into a fuller shrub.
Culinary Uses: In cooking, remember that fresh sweet bay is stronger than the dried bay leaves, so use very sparingly. The scent is not present until the leaf is heated, when the oils are released. One fresh leaf in stews, and spaghetti sauces is usually plenty.
Propagation: Only the experienced gardener should try propagating sweet bay. Take 4 inch cutting of stems in late summer. Plant cutting in heated propagator with high humidity then transplanted to to a frost free area. It is best to buy a pot grown specimen and plant in spring.
Growing: A sweet bay laurel will grow to about 15 - 20 feet tall in milder climates. Its growth is slow only about 1 foot each year. This is a great plant to grow in a large container for the first 5 years of its life. If you live in an area where the winters do not reach below 25 degrees you can plant them outdoors. If you live in an area with harsh winters, leave it in the pot and bring it indoors during the winter.
Harvesting: To harvest leaves, just pull individual leaves from the sides of the stem. Cutting off a branch tip will make the plant branch out into a fuller shrub.
Culinary Uses: In cooking, remember that fresh sweet bay is stronger than the dried bay leaves, so use very sparingly. The scent is not present until the leaf is heated, when the oils are released. One fresh leaf in stews, and spaghetti sauces is usually plenty.
How to Grow Basil
Site: Basil needs a sunny location which receives at least 6-8 hours of bright light per day and moist but well drained soil conditions. Protect from heavy wind, frost and scorching. It does not do well with blaring midday sun.
Propagation: Sow seeds thinly in a warm location in pots or directly in the soil after danger of frost has passed. Sow evenly, covering with 1/4" of soil and keep moist and free of weeds. Germination will occur within 5 - 8 days. Once seedlings have developed, they can be thinned or transplanted to stand 6" - 12" apart. Seeds can also be sown indoors 6 - 8 weeks before planting outside. Avoid over watering seedlings.
Growing: Depending on the amount of regular rainfall, water deeply once every 7 - 10 days to insure the roots are receiving adequate moisture. Always watering at midday not in the evening. In hot weather, syringe leaves. Basil grows well potted in containers. Plants grown in containers will dry out faster than those in garden beds and therefore will have to be watered more frequently. Choose container with holes in the bottom for proper drainage. Fertilize sparingly. Basil will not survive harsh winters. At the end of the growing season, you may pot the plant and bring it inside for the winter. Place in a place with plenty of bright sunlight.
Harvesting: Pick or snip leaves when young and as they are needed. If whole stem sections are being harvested, cut just above a pair of leaves. Snipping the leaves actually encourages new growth and can be seen in less than a week. For culinary uses, it is important to prune or trim the plant periodically through the growing season or it will not retain productive growth. If the plant flowers and form seeds, it will become woody and yield will be reduced.
Culinary Uses: Basil's warm spicy essence is revered by cooks from the Orient to the Mediterranean. Sliced tomatoes are divine when topped with a sprinkle of olive oil and a basil chiffonade. Basil's pungent flavor complements garlic well. Used in pesto and tomato based Italian sauces, blended vinegar as well as spicy Thai cuisine.
Propagation: Sow seeds thinly in a warm location in pots or directly in the soil after danger of frost has passed. Sow evenly, covering with 1/4" of soil and keep moist and free of weeds. Germination will occur within 5 - 8 days. Once seedlings have developed, they can be thinned or transplanted to stand 6" - 12" apart. Seeds can also be sown indoors 6 - 8 weeks before planting outside. Avoid over watering seedlings.
Growing: Depending on the amount of regular rainfall, water deeply once every 7 - 10 days to insure the roots are receiving adequate moisture. Always watering at midday not in the evening. In hot weather, syringe leaves. Basil grows well potted in containers. Plants grown in containers will dry out faster than those in garden beds and therefore will have to be watered more frequently. Choose container with holes in the bottom for proper drainage. Fertilize sparingly. Basil will not survive harsh winters. At the end of the growing season, you may pot the plant and bring it inside for the winter. Place in a place with plenty of bright sunlight.
Harvesting: Pick or snip leaves when young and as they are needed. If whole stem sections are being harvested, cut just above a pair of leaves. Snipping the leaves actually encourages new growth and can be seen in less than a week. For culinary uses, it is important to prune or trim the plant periodically through the growing season or it will not retain productive growth. If the plant flowers and form seeds, it will become woody and yield will be reduced.
Culinary Uses: Basil's warm spicy essence is revered by cooks from the Orient to the Mediterranean. Sliced tomatoes are divine when topped with a sprinkle of olive oil and a basil chiffonade. Basil's pungent flavor complements garlic well. Used in pesto and tomato based Italian sauces, blended vinegar as well as spicy Thai cuisine.
Cutinary Guide to a Herb Graden
Having access to a small herb garden can be as simple as having a nice large squatty pot just outside your kitchen door containing a few of your favorite herbs like the one at the left containing sweet basil, purple leaf basil, chives and flat leaf parsley.
Your food preference tastes should dictate what you would like to grow. Two favorites that almost everyone would agree upon are parsley and chives. Their mild flavors are very versatile and can be used in any variety of cuisine.
Perhaps you want your mini garden within arms reach of your cooking area. All you have to do is design a window box or group of planters for your kitchen. When creating this mini herb garden, decide where your box will be located.
The amount of sun that you get in the chosen window will dictate which herbs to select. Both southern and western exposures are generally sunny and hot. Good choices are are thyme, coriander, French lavender, bay laurel, basil, lemon verbena, dill, parsley, chives, sage and rosemary. A nice combination of both upright and trailing herbs is attractive, so consider adding creeping thymes or oregano or to you mini garden for a little eye appeal.
Northern and eastern exposures will provide more shade and are not as warm. Shade loving plants that will work nice here include parsley, spearmint, peppermint, lemon balm, chives, borage, and Cuban oregano.
Fill your container(s) half full of potting soil mix with equal parts of potting soil, peat moss and vermiculite. Move and place plants until you are pleased with how the design looks. Remember to keep in mind the mature sizes of the plants and what their growth habits are. Do not place a
plant that will mature at 12 inches in front of a plant that will mature no taller than 2 inches. Don't fear mixing plants together - it will not hurt anything.
Once you have settled on the placement of the plants, add potting soil to about 1 inch below the rim of the container. Tamp the soil down firmly and liberally water. Pinch back any large growth to promote thick growth.
When planning an herb garden outside, you can start modestly with a few pots on the patio or located on a bakers rack. Some herbs like sage, thyme and mint are available in different colors, so that you can make an attractive bed in various shades.
Construct the bed as close as possible to the house, so you do not neglect to gather the herbs for cooking during wet weather. Whenever possible, grow each type of herb in a separate pocket. You can actually divide the bed into distinct pockets with dwarf hedges of lavender or you can use concrete or stone pavers or stones to add a landscaped design. This way, herbs may easily be reached by footpaths and easily replaced without disturbing other plants that are nearby. Keeping plants harvested insures thick and hearty growth.
Since most herbs grow well in full sun to part shade, choose a spot for your garden that gets at least 6 hours of sunlight per day. Make sure there is good drainage and easy accessibility. When planning your garden, take into consideration the height and sizes of herbs; shown below.
Herb Heights and Sizes:
Small: 1- 1 1/2 feet or less in diameter and less than 1 foot tall
Parsley, Chives, Cilantro, Fernleaf Dill (other dills grow to 3' tall), Cuban Basil, Thyme
Medium: 2 feet to 4 feet wide, less than 2 feet tall
Marjoram, Basils (except African Blue), Tarragon, Savory, Thyme, Chocolate Mint and Peppermint
Short but Large: 4-6 feet wide, less than 1 foot tall
Oregano, Spearmint, Orange Mint
Large: 4-6 feet wide and tall
African Blue Basil, Rosemary, Lavenders, Sages, Lemon Verbena, Pineapple Sage
Sweet Bay Laurel (This is actually a tree but it makes a great central point of interest to your herb garden (whether potted or planted in the ground). It grows very slowly but will eventually reach 15-20 feet tall.)
Your food preference tastes should dictate what you would like to grow. Two favorites that almost everyone would agree upon are parsley and chives. Their mild flavors are very versatile and can be used in any variety of cuisine.
Perhaps you want your mini garden within arms reach of your cooking area. All you have to do is design a window box or group of planters for your kitchen. When creating this mini herb garden, decide where your box will be located.
The amount of sun that you get in the chosen window will dictate which herbs to select. Both southern and western exposures are generally sunny and hot. Good choices are are thyme, coriander, French lavender, bay laurel, basil, lemon verbena, dill, parsley, chives, sage and rosemary. A nice combination of both upright and trailing herbs is attractive, so consider adding creeping thymes or oregano or to you mini garden for a little eye appeal.
Northern and eastern exposures will provide more shade and are not as warm. Shade loving plants that will work nice here include parsley, spearmint, peppermint, lemon balm, chives, borage, and Cuban oregano.
Fill your container(s) half full of potting soil mix with equal parts of potting soil, peat moss and vermiculite. Move and place plants until you are pleased with how the design looks. Remember to keep in mind the mature sizes of the plants and what their growth habits are. Do not place a
plant that will mature at 12 inches in front of a plant that will mature no taller than 2 inches. Don't fear mixing plants together - it will not hurt anything.
Once you have settled on the placement of the plants, add potting soil to about 1 inch below the rim of the container. Tamp the soil down firmly and liberally water. Pinch back any large growth to promote thick growth.
When planning an herb garden outside, you can start modestly with a few pots on the patio or located on a bakers rack. Some herbs like sage, thyme and mint are available in different colors, so that you can make an attractive bed in various shades.
Construct the bed as close as possible to the house, so you do not neglect to gather the herbs for cooking during wet weather. Whenever possible, grow each type of herb in a separate pocket. You can actually divide the bed into distinct pockets with dwarf hedges of lavender or you can use concrete or stone pavers or stones to add a landscaped design. This way, herbs may easily be reached by footpaths and easily replaced without disturbing other plants that are nearby. Keeping plants harvested insures thick and hearty growth.
Since most herbs grow well in full sun to part shade, choose a spot for your garden that gets at least 6 hours of sunlight per day. Make sure there is good drainage and easy accessibility. When planning your garden, take into consideration the height and sizes of herbs; shown below.
Herb Heights and Sizes:
Small: 1- 1 1/2 feet or less in diameter and less than 1 foot tall
Parsley, Chives, Cilantro, Fernleaf Dill (other dills grow to 3' tall), Cuban Basil, Thyme
Medium: 2 feet to 4 feet wide, less than 2 feet tall
Marjoram, Basils (except African Blue), Tarragon, Savory, Thyme, Chocolate Mint and Peppermint
Short but Large: 4-6 feet wide, less than 1 foot tall
Oregano, Spearmint, Orange Mint
Large: 4-6 feet wide and tall
African Blue Basil, Rosemary, Lavenders, Sages, Lemon Verbena, Pineapple Sage
Sweet Bay Laurel (This is actually a tree but it makes a great central point of interest to your herb garden (whether potted or planted in the ground). It grows very slowly but will eventually reach 15-20 feet tall.)
Garden Herbs for Beginners Like Me
Beginning herb gardeners may have a problem deciding which herbs to plant because of the large number of herbs from which to select. A quick check of your supermarket shelf will give you some idea of the types of herbs used in cooking and also will serve as a planting guide. Many cookbooks also offer information on uses of various herbs as flavorings.
Following is a good variety of flavors and uses of recommended herbs for beginners:
Strong herbs -- winter savory, rosemary, sage
Herbs strong enough for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme
Herbs for blending -- chives, parsley, summer savory
As your interest and needs increase, you can add to the variety of herbs in your garden. Keep in mind that herbs can be annuals, biennials, or perennials when selecting herbs to grow for the first time.
Annuals (bloom one season and die) anise, basil, chervil, coriander, dill, summer savory
Biennials (live two seasons, blooming second season only) caraway, parsley
Perennials (overwinter; bloom each season once established) chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory.
Outdoor Herb Culture Tips
Most commonly used herbs will grow in the Northeast. If you have room, you can make herbs part of your vegetable garden. However, you may prefer to grow herbs in a separate area, particularly the perennials.
Herb Garden Size
First, decide on the size of your herb garden; this will depend on the amount of variety you want. Generally, a kitchen garden can be an area 20 by 4 feet. Individual 12- by 18-inch plots within the area should be adequate for separate herbs. You might like to grow some of the more colorful and frequently used herbs, such as parsley and purple basil, as border plants. Keep annual and perennial herbs separate. A diagram of the area and labels for the plants also will help.
Site and Soil Conditions
When selecting the site for your herb garden, consider drainage and soil fertility. Drainage is probably the most important single factor in successful herb growing. None of the herbs will grow in wet soils. If the garden area is poorly drained, you will have to modify the soil for any chance of success. To improve drainage at the garden site, remove the soil to a depth of 15 to 18 inches. Place a 3-inch layer of crushed stone or similar material on the bottom of the excavated site. Before returning the soil to the bed area, mix some compost or sphagnum peat and sand with it to lighten the texture. Then, refill the beds higher than the original level to allow for settling of the soil.
The soil at the site does not have to be especially fertile, so little fertilizer should be used. Generally, highly fertile soil tends to produce excessive amounts of foliage with poor flavor. Plants, such as chervil, fennel, lovage, and summer savory, require moderate amounts of fertilizer. Adding several bushels of peat or compost per 100 square feet of garden area will help improve soil condition and retain needed moisture.
Sowing Herb Seed
Nearly all herbs can be grown from seed. Although rust infects mints, very few diseases or insects attack herbs. In hot, dry weather, red spider mites may be found on low-growing plants. Aphids may attack anise, caraway, dill, and fennel.
A few herbs, such as mints, need to be contained or they will overtake a garden. Plant them in a no. 10 can or bucket; punch several holes just above the bottom rim to allow for drainage. A drain tile, clay pot, or cement block also can be used. Sink these into the ground; this should confine the plants for several years.
Herbs can also be grown in containers, window boxes, or hanging baskets. These methods will require more care, especially watering.
If possible, sow seeds in shallow boxes in late winter. Transplant seedlings outdoors in the spring. A light, well-drained soil is best for starting the seedlings indoors. Be careful not to cover the seeds too deeply with soil. Generally, the finer the seed, the shallower it should be sown. Sow anise, coriander, dill, and fennel directly in the garden since they do not transplant well.
Most biennials should be sown in late spring directly into the ground. Work the soil surface to a fine texture and wet it slightly. Sow the seeds in very shallow rows and firm the soil over them. Do not sow the seeds too deeply. Fine seeds, such as marjoram, savory, or thyme, will spread more evenly if you mix them with sand. Some of the larger seeds can be covered by as much as one-eighth of an inch of soil. With fine seeds, cover the bed with wet burlap or paper to keep the soil moist during germination. Water with a fine spray to prevent washing away of the soil.
Cutting and Division
Cutting and division also are useful in propagating certain herbs. When seeds are slow to germinate, cuttings may be the answer. Some herbs, however, spread rapidly enough to make division a main source of propagation. Tarragon, chives, and mint should be divided while lavender should be cut.
Following is a good variety of flavors and uses of recommended herbs for beginners:
Strong herbs -- winter savory, rosemary, sage
Herbs strong enough for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme
Herbs for blending -- chives, parsley, summer savory
As your interest and needs increase, you can add to the variety of herbs in your garden. Keep in mind that herbs can be annuals, biennials, or perennials when selecting herbs to grow for the first time.
Annuals (bloom one season and die) anise, basil, chervil, coriander, dill, summer savory
Biennials (live two seasons, blooming second season only) caraway, parsley
Perennials (overwinter; bloom each season once established) chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory.
Outdoor Herb Culture Tips
Most commonly used herbs will grow in the Northeast. If you have room, you can make herbs part of your vegetable garden. However, you may prefer to grow herbs in a separate area, particularly the perennials.
Herb Garden Size
First, decide on the size of your herb garden; this will depend on the amount of variety you want. Generally, a kitchen garden can be an area 20 by 4 feet. Individual 12- by 18-inch plots within the area should be adequate for separate herbs. You might like to grow some of the more colorful and frequently used herbs, such as parsley and purple basil, as border plants. Keep annual and perennial herbs separate. A diagram of the area and labels for the plants also will help.
Site and Soil Conditions
When selecting the site for your herb garden, consider drainage and soil fertility. Drainage is probably the most important single factor in successful herb growing. None of the herbs will grow in wet soils. If the garden area is poorly drained, you will have to modify the soil for any chance of success. To improve drainage at the garden site, remove the soil to a depth of 15 to 18 inches. Place a 3-inch layer of crushed stone or similar material on the bottom of the excavated site. Before returning the soil to the bed area, mix some compost or sphagnum peat and sand with it to lighten the texture. Then, refill the beds higher than the original level to allow for settling of the soil.
The soil at the site does not have to be especially fertile, so little fertilizer should be used. Generally, highly fertile soil tends to produce excessive amounts of foliage with poor flavor. Plants, such as chervil, fennel, lovage, and summer savory, require moderate amounts of fertilizer. Adding several bushels of peat or compost per 100 square feet of garden area will help improve soil condition and retain needed moisture.
Sowing Herb Seed
Nearly all herbs can be grown from seed. Although rust infects mints, very few diseases or insects attack herbs. In hot, dry weather, red spider mites may be found on low-growing plants. Aphids may attack anise, caraway, dill, and fennel.
A few herbs, such as mints, need to be contained or they will overtake a garden. Plant them in a no. 10 can or bucket; punch several holes just above the bottom rim to allow for drainage. A drain tile, clay pot, or cement block also can be used. Sink these into the ground; this should confine the plants for several years.
Herbs can also be grown in containers, window boxes, or hanging baskets. These methods will require more care, especially watering.
If possible, sow seeds in shallow boxes in late winter. Transplant seedlings outdoors in the spring. A light, well-drained soil is best for starting the seedlings indoors. Be careful not to cover the seeds too deeply with soil. Generally, the finer the seed, the shallower it should be sown. Sow anise, coriander, dill, and fennel directly in the garden since they do not transplant well.
Most biennials should be sown in late spring directly into the ground. Work the soil surface to a fine texture and wet it slightly. Sow the seeds in very shallow rows and firm the soil over them. Do not sow the seeds too deeply. Fine seeds, such as marjoram, savory, or thyme, will spread more evenly if you mix them with sand. Some of the larger seeds can be covered by as much as one-eighth of an inch of soil. With fine seeds, cover the bed with wet burlap or paper to keep the soil moist during germination. Water with a fine spray to prevent washing away of the soil.
Cutting and Division
Cutting and division also are useful in propagating certain herbs. When seeds are slow to germinate, cuttings may be the answer. Some herbs, however, spread rapidly enough to make division a main source of propagation. Tarragon, chives, and mint should be divided while lavender should be cut.
Grow Herbs Indoors
Enjoy Fresh Herbs, Even In Winter
Is it possible to grow herbs indoors in the dead of winter? Yes, if you choose the right herbs and create the right conditions for them. You can transplant herbs from your garden, buy seedlings from your garden center, or start with seeds. Here are some tips to make growing herbs in the home easy.
Keep on the Sunny Side
Herbs need sun � lots of it. Most herbs require at least 6 hours of sun per day outdoors. Indoors, much less light gets in, especially in the winter. So be sure to place your herb garden by a window that faces south. You will also need a grow lamp shining on your garden for at least 12 hours a day. There are many different kinds available, including compact fluorescent bulbs that save energy.
Use Good Potting Mix
Your herbs will need nutrients, oxygen, and moisture at the root level. Try to use a quality potting mix, such as Miracle-Gro® Moisture Control® Potting Mix, which contains wetting agents that hold and release moisture as the plant needs it.
Remember to Feed and Water Your Herbs
Watering is always a challenge with indoor plants. Let the plant's container mix dry out, then water until you see pooling near the container holes. Avoid overwatering. Help your plant grow by feeding it every week or two with Miracle Gro® Watering Can Singles All Purpose Water Soluble Plant Food. If your plants are not in the growing stage, cut back on the feeding to about once a month.
A Growing Tip
Since air and soil temperature can affect plant growth rates, keep your seedlings warm with a seedling heat mat, available at your garden center.
Good Plants for Your Herb Garden
If you're growing from seed, look for newer varieties that are dense and compact, since standard ones may not be satisfactory in the house. Popular herbs include basil, thyme, oregano, and rosemary. Ask at your garden center for recommendations.
A Note on Garden Plants
Plants taken straight from an outdoor sunny spot to an indoor pot can go into a sort of light-deprivation shock. You might want to help them adjust by moving them from full sun to partial shade for a few weeks, and then to deeper shade before moving them indoors.
Is it possible to grow herbs indoors in the dead of winter? Yes, if you choose the right herbs and create the right conditions for them. You can transplant herbs from your garden, buy seedlings from your garden center, or start with seeds. Here are some tips to make growing herbs in the home easy.
Keep on the Sunny Side
Herbs need sun � lots of it. Most herbs require at least 6 hours of sun per day outdoors. Indoors, much less light gets in, especially in the winter. So be sure to place your herb garden by a window that faces south. You will also need a grow lamp shining on your garden for at least 12 hours a day. There are many different kinds available, including compact fluorescent bulbs that save energy.
Use Good Potting Mix
Your herbs will need nutrients, oxygen, and moisture at the root level. Try to use a quality potting mix, such as Miracle-Gro® Moisture Control® Potting Mix, which contains wetting agents that hold and release moisture as the plant needs it.
Remember to Feed and Water Your Herbs
Watering is always a challenge with indoor plants. Let the plant's container mix dry out, then water until you see pooling near the container holes. Avoid overwatering. Help your plant grow by feeding it every week or two with Miracle Gro® Watering Can Singles All Purpose Water Soluble Plant Food. If your plants are not in the growing stage, cut back on the feeding to about once a month.
A Growing Tip
Since air and soil temperature can affect plant growth rates, keep your seedlings warm with a seedling heat mat, available at your garden center.
Good Plants for Your Herb Garden
If you're growing from seed, look for newer varieties that are dense and compact, since standard ones may not be satisfactory in the house. Popular herbs include basil, thyme, oregano, and rosemary. Ask at your garden center for recommendations.
A Note on Garden Plants
Plants taken straight from an outdoor sunny spot to an indoor pot can go into a sort of light-deprivation shock. You might want to help them adjust by moving them from full sun to partial shade for a few weeks, and then to deeper shade before moving them indoors.
Plant a Delicious Herb
Plant a Delicious Herb Garden
Imagine reaching out your kitchen door and picking home-grown herbs for your salad or main course. Fresh herbs add great flavor to the meal. Besides, their fragrance and beauty enhance any garden. Plant one anywhere � in the ground or in containers.
What You'll Need:
Miracle-Gro® Garden Soil for Flowers & Vegetables
Miracle-Gro® LiquaFeed® All Purpose Plant Feeding System
Rake
Trowel or shovel
Project Steps
Choose What You Want to Grow, and Where
Find a spot that gets at least four to six hours of sunlight a day, then decide what herbs you want. If your area is sunny, then basil, chives, cilantro, dill, oregano, parsley, and rosemary are good candidates. If you only have partial sun, go with herbs such as bee balm, lemon balm, catnip, and mint.
Prepare Your Soil
It's always a good idea to mix in nutrient-rich organic material to your soil, such as Miracle-Gro® Garden Soil for Flowers & Vegetables. This will give your herbs a good start as they get established.
Plant Your Herbs
Check the instructions on your herbs to see how they should be spaced. To avoid shocking your herbs, plant them in the early morning. First, dig out a hole that is about twice as wide as your plant's root ball. Gently place your plant in the hole, then backfill. That's all there is to it.
Maintaining Your Herb Garden
Only harvest less than a third of the plant at a time. Otherwise, it will have trouble growing back. For fuller foliage, pinch off the top of the plant in early summer.
Imagine reaching out your kitchen door and picking home-grown herbs for your salad or main course. Fresh herbs add great flavor to the meal. Besides, their fragrance and beauty enhance any garden. Plant one anywhere � in the ground or in containers.
What You'll Need:
Miracle-Gro® Garden Soil for Flowers & Vegetables
Miracle-Gro® LiquaFeed® All Purpose Plant Feeding System
Rake
Trowel or shovel
Project Steps
Choose What You Want to Grow, and Where
Find a spot that gets at least four to six hours of sunlight a day, then decide what herbs you want. If your area is sunny, then basil, chives, cilantro, dill, oregano, parsley, and rosemary are good candidates. If you only have partial sun, go with herbs such as bee balm, lemon balm, catnip, and mint.
Prepare Your Soil
It's always a good idea to mix in nutrient-rich organic material to your soil, such as Miracle-Gro® Garden Soil for Flowers & Vegetables. This will give your herbs a good start as they get established.
Plant Your Herbs
Check the instructions on your herbs to see how they should be spaced. To avoid shocking your herbs, plant them in the early morning. First, dig out a hole that is about twice as wide as your plant's root ball. Gently place your plant in the hole, then backfill. That's all there is to it.
Maintaining Your Herb Garden
Only harvest less than a third of the plant at a time. Otherwise, it will have trouble growing back. For fuller foliage, pinch off the top of the plant in early summer.
Grow Cilantro
Get 2 Tastes from 1 Herb
Cilantro is an annual herb that offers two distinct flavors from different parts of the plant. The lacy leaves add their pungent, citrusy flavor to many Mexican and Asian dishes. The seeds, generally known as coriander, have a lemony flavor when ground and used as a spice.
What You'll Need:
Miracle-Gro® Garden Soil or Potting Mix
Cilantro seeds
Hoe
Rake
Hose
Project Steps
Grow Cilantro from Seed
Sow cilantro seeds in early spring, after the last frost. If your winters are mild and summers extremely hot, sow seeds in fall. Plant the seeds in well-drained, slightly acidic soil in a sunny or partially shaded location where they can stay. Because cilantro plants have deep taproots, they don't tolerate transplanting.
Water and Thin Your Cilantro Seedlings
After planting, keep cilantro seeds and seedlings evenly moist. Gradually thin the seedlings to about a foot apart.
When to Harvest Your Cilantro
The lower leaves of cilantro are the ones you want for cooking. You can begin picking them when several stems have developed. Cut the heads when seedpods begin to turn brown, then hang them upside down in paper bags to catch the seeds for coriander.
Fresh Cilantro Leaves Taste the Best
Heat dissipates the flavor of cilantro, so add the leaves to cooked food just before serving. Leaves can be stored in your refrigerator for up to 2 weeks. They can also be dried for later use, but the flavor is much milder.
Cilantro is an annual herb that offers two distinct flavors from different parts of the plant. The lacy leaves add their pungent, citrusy flavor to many Mexican and Asian dishes. The seeds, generally known as coriander, have a lemony flavor when ground and used as a spice.
What You'll Need:
Miracle-Gro® Garden Soil or Potting Mix
Cilantro seeds
Hoe
Rake
Hose
Project Steps
Grow Cilantro from Seed
Sow cilantro seeds in early spring, after the last frost. If your winters are mild and summers extremely hot, sow seeds in fall. Plant the seeds in well-drained, slightly acidic soil in a sunny or partially shaded location where they can stay. Because cilantro plants have deep taproots, they don't tolerate transplanting.
Water and Thin Your Cilantro Seedlings
After planting, keep cilantro seeds and seedlings evenly moist. Gradually thin the seedlings to about a foot apart.
When to Harvest Your Cilantro
The lower leaves of cilantro are the ones you want for cooking. You can begin picking them when several stems have developed. Cut the heads when seedpods begin to turn brown, then hang them upside down in paper bags to catch the seeds for coriander.
Fresh Cilantro Leaves Taste the Best
Heat dissipates the flavor of cilantro, so add the leaves to cooked food just before serving. Leaves can be stored in your refrigerator for up to 2 weeks. They can also be dried for later use, but the flavor is much milder.
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