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.
Wednesday 28 January 2009
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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