Herbs have been around since time immemorial. Ever since, herbs have served different kinds of purposes. Herbs have been used to treat illness and also in cooking. They were even believed to have magical charms. Do you want to have your own herb garden? Here are a few ideas on how to establish an herb garden.
Plan you garden.
Consider the herbs you want to plant. Think about their types. Would you like annuals, biennials or perennials?
How much space will they occupy in your garden? If you want, you can purchase a book that can give you the right information on what specific plants you are planning to grow.
List or draw your garden on paper first. Separate the annuals from the perennials so when the time comes that you have to pull out the annuals, you won't be disturbing the perennials. Perennials can be planted on the edge of your garden so when it is time to till your garden; you won't have a hard time.
Another thing to remember is that you have to plant the tall ones at the back and the shorter ones in front. Also, provide your plants with enough space to grow. Proper position shall help you in this area.
Some Design Ideas
You can consider having a square herb bed. You can have your square bed divided into four by two paths crossing at mid point measuring 3 feet. You can border it with stone or brick. A wooden ladder may also do the trick. You can lay it down on your garden and plant your herbs between its rungs. You can also choose to have a wagon wheel bed. Planting here is like planting with the wooden ladders. Plant your herbs in between the wagon wheel's wedges.
Get Your Plants Growing
Of course, different plants have different needs. This is the reason why you have to determine the herbs you want to plant in the planning stage. This can more or less help you find out how you should care for your plants. With starting seeds, remember its germination and soil temperature rules. If you see the seedlings sprouting, check the plants' air circulation, humidity and sunlight. When you see some leaves appear, allow proper spacing.
One of the plants that are easy to grow are herbs. You just have to provide them with an effective drainage, sunlight, enough humidity or moisture and fertile soil. Even with just minimally meeting these requirements they will be bound produce a good harvest.
Tuesday 3 November 2009
Monday 22 June 2009
Herb Gardening - Greenhouse Herbs
Most herbs are very hardy, surviving winter well and thriving in relatively poor soil. But people and plants may find it more comfortable to carry out their actions inside the greenhouse. Fortunately, there are several herbs that take to that environment readily.
CHAMOMILE
A variety of Chamomile called Roman Chamomile is an excellent choice. With its apple scented leaves and delicate flowers, it can be used as part of a potpourri or make a wonderful tea. Growing it inside the greenhouse in a large container is easy. Just make sure the soil drains well and that it gets plenty of sunshine. Before long you'll have a plant 2-3 feet high.
CHIVES
Chives are another perennial that do extremely well in a greenhouse setting. It comes in many varieties, all of which do well in the same conditions. The ordinary or Common Chive has a mild onion flavor that is perfect for soups or salads. The Curly type looks great in a greenhouse rock garden, but it's not good for cooking. The Garlic style makes for a perfect seasoning, though, where it gives a tangy garlic-onion tone.
PARSLEY
Ordinary, everyday Parsley is a great greenhouse herb. It can grow well in partial shade, but also thrives in full sunshine. Plant some seeds in a healthy soil and watch the thick green foliage sprout up. Take care not to water excessively. Most herbs prefer a slightly dryer soil.
BASIL
Basil is another common herb, and for good reason - it adds a great flavor to all those Italian dishes you want to try. Enjoying full sun several hours per day, it will grow in winter too. Just make sure the soil drains well and you'll have stems that reach 5-7 inches in no time. Once they flower, dry the stems well after harvesting and you'll have an intense Basil to add to your recipe.
CATNIP
Another common perennial, this time one that your cat will enjoy. The Common variety does indeed make them a little woozy, but it also makes for an interesting tea for humans. The Greek variety has a smaller, more gray-green colored leaf. Sometimes called Catmint, it resists insects well and makes for a fine greenhouse addition.
CORIANDER
This herb is the base for Cilantro, where it has been used in cooking and medicines from Mexico to Southeast Asia. The tangy taste from its seeds is perfect in curry, too. The Vietnamese variety is a perennial, while the common type is annual.
GERANIUMS
Commonly thought of as a simple flowering plant, it is sometimes classified as an herb. In some technical dictionaries, an herb is a plant whose stems are non-woody, and decay with the coming of winter. Perennial varieties will regrow the stem every year. The dried leaves and flowers are perfect for a sachet or potpourri, thanks to the delicate scent.
There are two dozen or more varieties. The Apricot has a pungent scent and produces lovely light pink flowers, while the Chocolate Mint type has a flavor that matches its name. The French Vanilla has a wonderful vanilla scent that is perfect for potpourri.
Let your herbs in the greenhouse sit around the edge or in the center, wherever they'll get lots of heat and sunshine. Keep the soil moist but not wet and go easy on the fertilizer. Then sit down and enjoy the many wonderful aromas from these perfect greenhouse plants.
CHAMOMILE
A variety of Chamomile called Roman Chamomile is an excellent choice. With its apple scented leaves and delicate flowers, it can be used as part of a potpourri or make a wonderful tea. Growing it inside the greenhouse in a large container is easy. Just make sure the soil drains well and that it gets plenty of sunshine. Before long you'll have a plant 2-3 feet high.
CHIVES
Chives are another perennial that do extremely well in a greenhouse setting. It comes in many varieties, all of which do well in the same conditions. The ordinary or Common Chive has a mild onion flavor that is perfect for soups or salads. The Curly type looks great in a greenhouse rock garden, but it's not good for cooking. The Garlic style makes for a perfect seasoning, though, where it gives a tangy garlic-onion tone.
PARSLEY
Ordinary, everyday Parsley is a great greenhouse herb. It can grow well in partial shade, but also thrives in full sunshine. Plant some seeds in a healthy soil and watch the thick green foliage sprout up. Take care not to water excessively. Most herbs prefer a slightly dryer soil.
BASIL
Basil is another common herb, and for good reason - it adds a great flavor to all those Italian dishes you want to try. Enjoying full sun several hours per day, it will grow in winter too. Just make sure the soil drains well and you'll have stems that reach 5-7 inches in no time. Once they flower, dry the stems well after harvesting and you'll have an intense Basil to add to your recipe.
CATNIP
Another common perennial, this time one that your cat will enjoy. The Common variety does indeed make them a little woozy, but it also makes for an interesting tea for humans. The Greek variety has a smaller, more gray-green colored leaf. Sometimes called Catmint, it resists insects well and makes for a fine greenhouse addition.
CORIANDER
This herb is the base for Cilantro, where it has been used in cooking and medicines from Mexico to Southeast Asia. The tangy taste from its seeds is perfect in curry, too. The Vietnamese variety is a perennial, while the common type is annual.
GERANIUMS
Commonly thought of as a simple flowering plant, it is sometimes classified as an herb. In some technical dictionaries, an herb is a plant whose stems are non-woody, and decay with the coming of winter. Perennial varieties will regrow the stem every year. The dried leaves and flowers are perfect for a sachet or potpourri, thanks to the delicate scent.
There are two dozen or more varieties. The Apricot has a pungent scent and produces lovely light pink flowers, while the Chocolate Mint type has a flavor that matches its name. The French Vanilla has a wonderful vanilla scent that is perfect for potpourri.
Let your herbs in the greenhouse sit around the edge or in the center, wherever they'll get lots of heat and sunshine. Keep the soil moist but not wet and go easy on the fertilizer. Then sit down and enjoy the many wonderful aromas from these perfect greenhouse plants.
Wednesday 17 June 2009
High Density Gardening
This post is a little different from the others I have posted here, in that it is to do about growing your own vegetables. To me there is nothing better than the taste of REAL fresh vegetables, I am not talking about those "Fresh" Vegetables you get in the supermarket all the year round which could have travelled many thousands of miles before they land on the shelves. No I am talking about the ones that travel just a few yards from your garden to your kitchen and are eaten the day they are picked.
The trouble with growing vegetables in the traditional manner is that it can take up a lot of room and requires a fair amount of effort, so unless you have a large garden that you can transform part of into a vegetable plot or can get hold of an allotment, you are pretty well left with buying from the supermarkets or markets. Well the other day I cam across an E-Book that turns that on its head, the author Ric Wiley, has been using a method of gardening that does not require the large space and the high levels of time and effort. This is the High Density gardening method and in his E-book Ric shows us how to use this method to have fresh vegetables all year round and how to harvest up to 4 different crops from the each mini plot of land in a year, with no back breaking digging, minimal effort and only a few hours of work a week.
By following the principals of High Density Gardening you cut out the in-organic agri-business practices and the vast quantities of herbicides and pesticides they use, and avoid all the potential health risks these chemicals may pose.
Monday 8 June 2009
Acillia millefolium
Acillia millefolium (Yarrow/Milfoil)
- Lifespan Hardy Perenniel
- Height Upto 1oo cm
- Flower Small and generally White occassionally pink, Forms flat clusters and has a pungent scent they appear from summer till Autumn.
- Leaf Has a narrow feathery look with deep cuts and is dark grey-green in colour.
- Stem This is green in colour it is hollow but rigid branching out at the top.
- Seed These are flat tear shaped, quite small and grey-brown in colour
- Dried leaves Give off a mild sage life flavour
Uses
- Decorative FLOWER Dried and used in displays
- Culinary LEAF Can be used in salads and dips, must use yong leaves and be finely chopped
- Garden WHOLE PLANT Helps plants close by to be more disease resistant LEAF One chopped leaf mixed in with a barrow load of compost will speed up decomposition.
This is a potent healing herb and the name may well come from the battle of Troy. Achilles who had been instructed in the use of yarrow the stem the flow of blood from wounds, used it to heal many of his wounded soldiers.
The Druids use Yarrow stems to forcast the weather, and the Chinese combined the use of Yarrow stems and the book of changes to fortell the future.
Monday 23 February 2009
Wet soil stops work!
Well this morning I paid another visit to the plot and have come to the same conclusion that it is still too wet to start working on it.
The good news though is that some of the plots nearby have dried out enough and their holders have been able to start work on them. This is usual on our site as these plots are in a more open position and so dry out quicker than mine. Normally I can start to work my plot about a week or two after the first plots are started, this does mean that I ma always a bit late sowing and planting the early sown crops etc, but they do tend to catch up so it is not too bad on that front.
So till next time happy gardening
The good news though is that some of the plots nearby have dried out enough and their holders have been able to start work on them. This is usual on our site as these plots are in a more open position and so dry out quicker than mine. Normally I can start to work my plot about a week or two after the first plots are started, this does mean that I ma always a bit late sowing and planting the early sown crops etc, but they do tend to catch up so it is not too bad on that front.
So till next time happy gardening
Thursday 12 February 2009
Free Herb Seeds
Through until the end of March Unwins Seeds & Plants are offering a free packet of herb seeds worth £3.99 with every order. The pack includes seeds of three varieties of herbs:
* Parsley
* Coriander
* Rocket
What a good way to start you herb garden off.
Till next Time Happy gardening.
* Parsley
* Coriander
* Rocket
What a good way to start you herb garden off.
Till next Time Happy gardening.
Saturday 7 February 2009
Herb Gardening - Growing From Seed
Herb Gardening - Growing From Seed
Growing herbs is easier than most plants. They're hardy, enjoy lots of sun and are amenable to soil that is too poor for many other plants. Dig up a few inches of earth and place one into the soil and you'll have to do very little else. They require only modest watering and rarely need fertilizer.
If all you want is the end product, there's little labor involved. But you also miss out on some of the fun. Growing from seeds is harder, but more rewarding. There's a real sense of satisfaction that comes from putting a seed into the ground and producing a full sized herb that you can eventually harvest.
Not all herbs will do equally well grown from seed. Basil, Sage, Chives, Dill are good choices for 'starting from scratch'. Others don't produce viable seed or propagate so readily. Thyme is a good example, Peppermint is another. Some are hybrids that don't reproduce from seeds. French Tarragon, for example, doesn't produce viable 'offspring'. Rosemary has a low germination rate, so it can be a difficult undertaking to grow it from seed.
Once you've picked a species, start with quality seeds. Like any living organism, some have a greater potential to thrive than others. Give your herb the best headstart by beginning with good seeds from a reliable brand.
Once you have them, you'll need to decide whether you want to plant them in the garden or a container. Many herbs do well in either environment, but some have a 'preference', they more readily take to one situation over the other. Basil does well in a container, while the Lavender is best left outside.
Two examples...
SWEET BASIL
To plant Sweet Basil from seed, just sow then cover lightly with compost. Put the pot inside a plastic bag or cover with a plate. Be sure the pot has good drainage, and water by putting a small amount in the drain portion.
Once the seeds have germinated (started to sprout), you can remove the bag or plate. Make sure they get good reflected light. Though planting a dozen seeds is a good idea to see which ones grow, you'll want only a few per pot at the end.
BORAGE
Borage will do well outdoors in most climates that get adequate sun. You can start them in a small pot or seed tray, or go right into the ground. Pick a spot that gets sun and where the ground is fairly dry. Cover the seeds thinly with a bit of your soil mixture and water lightly, just enough to keep the ground moist but not wet.
Once the seeds are established in a pot you can thin them to a few plants and transplant, if desired. Be sure to space them about 12 inches (30.5 cm) apart. The flowers can be used to garnish salads or in a soup where you want a bit of cucumber flavoring.
Herbs require only modest care when grown from seed. But some, like any other plant, will wither and others will thrive. Be prepared for a little experimentation to get your conditions just right.
Growing herbs is easier than most plants. They're hardy, enjoy lots of sun and are amenable to soil that is too poor for many other plants. Dig up a few inches of earth and place one into the soil and you'll have to do very little else. They require only modest watering and rarely need fertilizer.
If all you want is the end product, there's little labor involved. But you also miss out on some of the fun. Growing from seeds is harder, but more rewarding. There's a real sense of satisfaction that comes from putting a seed into the ground and producing a full sized herb that you can eventually harvest.
Not all herbs will do equally well grown from seed. Basil, Sage, Chives, Dill are good choices for 'starting from scratch'. Others don't produce viable seed or propagate so readily. Thyme is a good example, Peppermint is another. Some are hybrids that don't reproduce from seeds. French Tarragon, for example, doesn't produce viable 'offspring'. Rosemary has a low germination rate, so it can be a difficult undertaking to grow it from seed.
Once you've picked a species, start with quality seeds. Like any living organism, some have a greater potential to thrive than others. Give your herb the best headstart by beginning with good seeds from a reliable brand.
Once you have them, you'll need to decide whether you want to plant them in the garden or a container. Many herbs do well in either environment, but some have a 'preference', they more readily take to one situation over the other. Basil does well in a container, while the Lavender is best left outside.
Two examples...
SWEET BASIL
To plant Sweet Basil from seed, just sow then cover lightly with compost. Put the pot inside a plastic bag or cover with a plate. Be sure the pot has good drainage, and water by putting a small amount in the drain portion.
Once the seeds have germinated (started to sprout), you can remove the bag or plate. Make sure they get good reflected light. Though planting a dozen seeds is a good idea to see which ones grow, you'll want only a few per pot at the end.
BORAGE
Borage will do well outdoors in most climates that get adequate sun. You can start them in a small pot or seed tray, or go right into the ground. Pick a spot that gets sun and where the ground is fairly dry. Cover the seeds thinly with a bit of your soil mixture and water lightly, just enough to keep the ground moist but not wet.
Once the seeds are established in a pot you can thin them to a few plants and transplant, if desired. Be sure to space them about 12 inches (30.5 cm) apart. The flowers can be used to garnish salads or in a soup where you want a bit of cucumber flavoring.
Herbs require only modest care when grown from seed. But some, like any other plant, will wither and others will thrive. Be prepared for a little experimentation to get your conditions just right.
Tuesday 3 February 2009
Herb Gardening - Medicinal Herbs
Few places house more junk science than in the advertisements of herbal medicines. Near miraculous claims are made that haven't been tested or substantiated. Nevertheless, some herbs have, in fact, been used for thousands of years to help treat a number of conditions. Here are a few herbs that have been examined by leading research firms, along with possible benefits and side effects.
CHAMOMILE
Chamomile is an herb made from the dried flower of the same name. It's often used to make a tea that is both tasty and safe. It has a soothing effect and can be used as a mild sedative.
It's been claimed that chamomile can reduce inflammation and fever though this hasn't been proved. Some studies suggest that compounds in chamomile can inhibit certain bacteria linked to stomach ulcers. But the results are inconclusive.
Some individuals may be allergic to the pollen of this daisy-like flower, but for most the herb is safe even if not quite the miracle cure it is sometimes said to be.
ECHINACEA
Echinacea is a perrennial containing a number of substances that have been well studied. It has been used to treat upper respiratory problems produced by colds. It's sometimes thought to help the immune system. None of the claims made for it have been completely validated, however.
Some studies have suggested that it can help reduce the duration of colds and ease symptoms. Others have shown that it can reduce the frequency of catching colds. These claims are hard to prove, since there are so many factors that are operative whenever someone gets a cold, but at least the herb is generally thought to be safe. If nothing else, it might be a good placebo.
Individuals with diabetes are cautioned to seek the advice of a physician before taking Echinacea, however.
FEVERFEW
A bushy perrennial, feverfew contains active ingredients parthenolide and glycosides that it's believed may help in the treatment of inflammation and migraines. There is some support for the notions, since feverfew does tend to reduce clotting effectiveness.
But, there are some potential side effects, such as skin inflammation and mouth ulcers. Heart rate can be raised and it can interact with drugs taken for migraine. It may reduce the absorption of iron.
The jury is still out on this one.
GINSENG
An ancient herb, used in China and India for thousands of years, it's derived from the ginseng plant and used in hundreds of forms. Studies suggest it reduces blood sugar levels and increases HDL (high-density lipoprotein), the 'good' cholesterol.
Though safe, there is no evidence that it can actually enhance sexual performance. However in this area a placebo is often as good as an actual active ingredient. Sometimes, if you think you can, you can.
Ginseng has compounds similar to estrogen, though, and pregnant or breastfeeding women should avoid taking it. Asthma attacks have been induced in some people by taking large quantities. Also, it can reduce blood sugar levels to unhealthily low levels.
Anyone seeking to use herbs as medicine should try to get the best information possible before risking his or her health. There is much anecdotal evidence, based on thousands of years of use, that some can be beneficial. But, it's difficult to evaluate those experiences objectively. Proceed with care.
CHAMOMILE
Chamomile is an herb made from the dried flower of the same name. It's often used to make a tea that is both tasty and safe. It has a soothing effect and can be used as a mild sedative.
It's been claimed that chamomile can reduce inflammation and fever though this hasn't been proved. Some studies suggest that compounds in chamomile can inhibit certain bacteria linked to stomach ulcers. But the results are inconclusive.
Some individuals may be allergic to the pollen of this daisy-like flower, but for most the herb is safe even if not quite the miracle cure it is sometimes said to be.
ECHINACEA
Echinacea is a perrennial containing a number of substances that have been well studied. It has been used to treat upper respiratory problems produced by colds. It's sometimes thought to help the immune system. None of the claims made for it have been completely validated, however.
Some studies have suggested that it can help reduce the duration of colds and ease symptoms. Others have shown that it can reduce the frequency of catching colds. These claims are hard to prove, since there are so many factors that are operative whenever someone gets a cold, but at least the herb is generally thought to be safe. If nothing else, it might be a good placebo.
Individuals with diabetes are cautioned to seek the advice of a physician before taking Echinacea, however.
FEVERFEW
A bushy perrennial, feverfew contains active ingredients parthenolide and glycosides that it's believed may help in the treatment of inflammation and migraines. There is some support for the notions, since feverfew does tend to reduce clotting effectiveness.
But, there are some potential side effects, such as skin inflammation and mouth ulcers. Heart rate can be raised and it can interact with drugs taken for migraine. It may reduce the absorption of iron.
The jury is still out on this one.
GINSENG
An ancient herb, used in China and India for thousands of years, it's derived from the ginseng plant and used in hundreds of forms. Studies suggest it reduces blood sugar levels and increases HDL (high-density lipoprotein), the 'good' cholesterol.
Though safe, there is no evidence that it can actually enhance sexual performance. However in this area a placebo is often as good as an actual active ingredient. Sometimes, if you think you can, you can.
Ginseng has compounds similar to estrogen, though, and pregnant or breastfeeding women should avoid taking it. Asthma attacks have been induced in some people by taking large quantities. Also, it can reduce blood sugar levels to unhealthily low levels.
Anyone seeking to use herbs as medicine should try to get the best information possible before risking his or her health. There is much anecdotal evidence, based on thousands of years of use, that some can be beneficial. But, it's difficult to evaluate those experiences objectively. Proceed with care.
Wednesday 28 January 2009
Growing an indoor herb garden
If you are short of space in your garden try an indoor herb garden instead. There are plenty of smaller varieties and dwarf varieties of herbs that will grow quite well in small pots that can be placed on a kitchen windowsill. It makes cooking easier as you do not have to run to your outside garden to pick a few herbs. You can just simply turnaround and grab a few leaves!
Growing an indoor herb garden is easy and fun, lots of kits are available that have everything that you need to get started. There are even kits available that are fun to use and will get the kids involved. You get the same benefits that you would growing outside, but with some definite advantages.
· It is easy to monitor your plants
· Maintenance is easier
· No bugs eating the leaves
· So no nasty chemicals needed
· Easy to pick fresh leaves for cooking.
As most herbs are aromatic when you plant an indoor herb garden you get the fantastic fragrance they provide (air freshener any one?). You never now you may even get inspire whilst cooking and using the fresh leaves rather than the dried ones sitting in you cabinets will give your cooking a much better flavor.
Growing herbs indoors can also protect your outside plants as herbs by nature can be very invasive and if not controlled can take over the rest of the garden, but by growing your herbs indoors in pots this problem is overcome.
We all now that having plants in a room can make the room warm and cozy. Now by growing herbs indoors you get warmth combine with pleasant fragrance and a useful plant too.
Growing an indoor herb garden is easy and fun, lots of kits are available that have everything that you need to get started. There are even kits available that are fun to use and will get the kids involved. You get the same benefits that you would growing outside, but with some definite advantages.
· It is easy to monitor your plants
· Maintenance is easier
· No bugs eating the leaves
· So no nasty chemicals needed
· Easy to pick fresh leaves for cooking.
As most herbs are aromatic when you plant an indoor herb garden you get the fantastic fragrance they provide (air freshener any one?). You never now you may even get inspire whilst cooking and using the fresh leaves rather than the dried ones sitting in you cabinets will give your cooking a much better flavor.
Growing herbs indoors can also protect your outside plants as herbs by nature can be very invasive and if not controlled can take over the rest of the garden, but by growing your herbs indoors in pots this problem is overcome.
We all now that having plants in a room can make the room warm and cozy. Now by growing herbs indoors you get warmth combine with pleasant fragrance and a useful plant too.
Can I save money growing my own fruit and veg?
Can I save money growing my own fruit and veg?
The answer is yes you can by following 5 simple steps.
1. List what you and your family like to eat, e.g. apples, swedes, peppers etc.
2. Then take that list and get mark each item as either expensive, cheap or in between. For example here in the UK carrots are cheap but Chilli peppers are expensive.
3. Then take those that you have marked as expensive and look at their growing requirements an compare those to the space and climate etc you have available. Also remember to include the amount of care that is needed. It is no use deciding to grow something yourself if you are away a lot of the time and this crop needs daily watering.
4. Once you have done this you can repeat 3 if you think you would have the room to grow more.
5. If you have no option but to grow the items on the list that are marked as cheap, then pick those that take up the least amount of space and are in the ground for the shortest period of time. And wherever possible use successional sowings to extend the cropping period.
Here in the UK fruit is generally more expensive than veg so try growing things like Blueberrys and if you have space in a sunny location citrus fruits.
Always remember to pick up your windfall apples and use to make juice/puree which you can then freeze. Both eating and cooking apples can be used for this.
The answer is yes you can by following 5 simple steps.
1. List what you and your family like to eat, e.g. apples, swedes, peppers etc.
2. Then take that list and get mark each item as either expensive, cheap or in between. For example here in the UK carrots are cheap but Chilli peppers are expensive.
3. Then take those that you have marked as expensive and look at their growing requirements an compare those to the space and climate etc you have available. Also remember to include the amount of care that is needed. It is no use deciding to grow something yourself if you are away a lot of the time and this crop needs daily watering.
4. Once you have done this you can repeat 3 if you think you would have the room to grow more.
5. If you have no option but to grow the items on the list that are marked as cheap, then pick those that take up the least amount of space and are in the ground for the shortest period of time. And wherever possible use successional sowings to extend the cropping period.
Here in the UK fruit is generally more expensive than veg so try growing things like Blueberrys and if you have space in a sunny location citrus fruits.
Always remember to pick up your windfall apples and use to make juice/puree which you can then freeze. Both eating and cooking apples can be used for this.
Saturday 24 January 2009
Aromatic Herbs
Herbs are often used for seasoning in dishes or for medicinal purposes. But they are just as delightful creating wonderful aromas in the garden or a potpourri bowl. Many of those useful for cooking are so because of the oils contained in the leaves. That same oil gives them a scent that can be a pleasure just to smell. But even when you wouldn't think of eating them, aromatic herbs are a treat for the nose.
Lavender is one that will spring to anyone's mind. This Mediterranean native is lovely to look at, with its small purple flowers. But it is equally delicious to sniff. Excellent for perfumed sachets, it is terrific just sitting around the border of a garden where it can also attract Black Swallowtail butterflies.
Sage has long been planted for its wonderful aroma, which it derives from being a member of the mint family. Originally from Asia Minor, it is now grown all over the world. It will delight the nose of anyone who rubs the leaves between thumb and forefinger and takes a whiff.
Caraway-Scented Thyme is another great addition to the garden. It makes for a lovely small bush, attracts butterflies and bees, and has a spicy scent that is a favorite of herbalists. Another member of the mint family, it will produce pink blossoms in the early summer.
Yet another member of the mint family is Sweet Majoram, an herb that has been around for centuries. It's often used in perfumed soaps, but the spicy scent is wonderful just ground up as part of a potpourri bowl. Be sure not to confuse it with its wild cousin Origanum Vulgare, otherwise known as Oregano.
Keeping them preserved is an easy task. You can keep fresh stems in a jar of cold water in the refrigerator where they'll last for about a week. Or, you can store them in oil. Wash and dry for an hour, then put them in the jar and pour in preserving oil, where they'll stay fresh for two or three months.
For longer term storage you can freeze them. Wash and dry, then put them into a plastic freezer bag, or chop them up and put the pieces into an ice cube tray. If not exposed to air, they'll keep for four months or more. But for the longest storage you can wash and dry, then put them into a jar of vinegar, where they will stay fresh for up to a year.
For use in potpourri, they're best dried. You can hang them up in a cool, shady place. But keep in mind that the oils are what provide the scent. Left exposed to air for long periods the oil of some will evaporate, taking the scent with it.
That's exactly what you want in a potpourri jar or sachet bag, but if you want to keep them a little longer you'll have to use some preservation methods. Airtight bags are an excellent way to keep those oils inside the plant until you want to use the herbs.
Sage, mint, thyme and majoram retain their scent especially well when dried. Done properly, they'll give a nice odor for weeks.
Lavender is one that will spring to anyone's mind. This Mediterranean native is lovely to look at, with its small purple flowers. But it is equally delicious to sniff. Excellent for perfumed sachets, it is terrific just sitting around the border of a garden where it can also attract Black Swallowtail butterflies.
Sage has long been planted for its wonderful aroma, which it derives from being a member of the mint family. Originally from Asia Minor, it is now grown all over the world. It will delight the nose of anyone who rubs the leaves between thumb and forefinger and takes a whiff.
Caraway-Scented Thyme is another great addition to the garden. It makes for a lovely small bush, attracts butterflies and bees, and has a spicy scent that is a favorite of herbalists. Another member of the mint family, it will produce pink blossoms in the early summer.
Yet another member of the mint family is Sweet Majoram, an herb that has been around for centuries. It's often used in perfumed soaps, but the spicy scent is wonderful just ground up as part of a potpourri bowl. Be sure not to confuse it with its wild cousin Origanum Vulgare, otherwise known as Oregano.
Keeping them preserved is an easy task. You can keep fresh stems in a jar of cold water in the refrigerator where they'll last for about a week. Or, you can store them in oil. Wash and dry for an hour, then put them in the jar and pour in preserving oil, where they'll stay fresh for two or three months.
For longer term storage you can freeze them. Wash and dry, then put them into a plastic freezer bag, or chop them up and put the pieces into an ice cube tray. If not exposed to air, they'll keep for four months or more. But for the longest storage you can wash and dry, then put them into a jar of vinegar, where they will stay fresh for up to a year.
For use in potpourri, they're best dried. You can hang them up in a cool, shady place. But keep in mind that the oils are what provide the scent. Left exposed to air for long periods the oil of some will evaporate, taking the scent with it.
That's exactly what you want in a potpourri jar or sachet bag, but if you want to keep them a little longer you'll have to use some preservation methods. Airtight bags are an excellent way to keep those oils inside the plant until you want to use the herbs.
Sage, mint, thyme and majoram retain their scent especially well when dried. Done properly, they'll give a nice odor for weeks.
Monday 19 January 2009
Herb Gardening - Common Herbs – Sage, Rosemary, Thyme
Creating an herb garden is fun and practical. The aromas are wonderful, the view is beautiful, and many can be used as medicines or for cooking. Growing them is easy. They're hardy and thrive well in all kinds of soils. But for optimal results, it's helpful to keep in mind a few things about each specific one.
SAGE
One of the finest herbs to grace any garden, these ancient wonders make great ground cover, aromatic potpourri and excellent cooking additives. They love sun and when they get enough of it grow to two feet.
Easy to grow from seeds, they're even easier when you use stem cuttings. Just make sure they have well-drained soil to avoid root rot and space the plants about a foot and a half apart. With gray-green, feathery leaves, they can cover large areas if not kept in check.
The upside is they're very hardy and, even in cold climates, they'll come back year after year. That means years of good smells and beautiful color from their lilac-colored flowers. You can harvest leaves before the flowers sprout and dry them. Treat yourself by rubbing the fresh leaves through thumb and forefinger and take a whiff. Delicious!
ROSEMARY
These evergreen shrubs make for a wonderful addition to the garden. The leaves are delightfully aromatic and they make wonderful potpourri. Many will enjoy them as a topping for salads or to lace meatloaf.
The dark green leaves absorb sun readily, which they love, and they're not too fussy about soil as long as it isn't too wet. They produce lovely, thick clusters of pale blue or pink flowers in the spring. They also make great container plants inside the house or out. Bring them indoors during winter and you'll have a fragrant delight.
THYME
These tiny plants make for great ground cover. They're also a terrific addition to the chef's toolkit. They grow only a few inches tall, but they recover year after year so they're easy to care for. The pink and purple flowers add color, while the odor is a delight.
They love full sun and grow best in well-drained soil. Make sure it isn't too hard-packed after winter, when the snow has pressed on the surface. Since they're short, the roots don't reach down very deep and need good aeration. Keep in mind that they can attract bees. Some people consider that an advantage, others a nuisance. Plant accordingly.
When they bloom, you can cut off some stems and allow them to air dry. Once they're brittle, just crush and use for potpourri or in a salad.
Whatever your favorite herb, you'll want to add these three to your garden plan. They'll keep it beautiful and wonderfully aromatic year after year.
SAGE
One of the finest herbs to grace any garden, these ancient wonders make great ground cover, aromatic potpourri and excellent cooking additives. They love sun and when they get enough of it grow to two feet.
Easy to grow from seeds, they're even easier when you use stem cuttings. Just make sure they have well-drained soil to avoid root rot and space the plants about a foot and a half apart. With gray-green, feathery leaves, they can cover large areas if not kept in check.
The upside is they're very hardy and, even in cold climates, they'll come back year after year. That means years of good smells and beautiful color from their lilac-colored flowers. You can harvest leaves before the flowers sprout and dry them. Treat yourself by rubbing the fresh leaves through thumb and forefinger and take a whiff. Delicious!
ROSEMARY
These evergreen shrubs make for a wonderful addition to the garden. The leaves are delightfully aromatic and they make wonderful potpourri. Many will enjoy them as a topping for salads or to lace meatloaf.
The dark green leaves absorb sun readily, which they love, and they're not too fussy about soil as long as it isn't too wet. They produce lovely, thick clusters of pale blue or pink flowers in the spring. They also make great container plants inside the house or out. Bring them indoors during winter and you'll have a fragrant delight.
THYME
These tiny plants make for great ground cover. They're also a terrific addition to the chef's toolkit. They grow only a few inches tall, but they recover year after year so they're easy to care for. The pink and purple flowers add color, while the odor is a delight.
They love full sun and grow best in well-drained soil. Make sure it isn't too hard-packed after winter, when the snow has pressed on the surface. Since they're short, the roots don't reach down very deep and need good aeration. Keep in mind that they can attract bees. Some people consider that an advantage, others a nuisance. Plant accordingly.
When they bloom, you can cut off some stems and allow them to air dry. Once they're brittle, just crush and use for potpourri or in a salad.
Whatever your favorite herb, you'll want to add these three to your garden plan. They'll keep it beautiful and wonderfully aromatic year after year.
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