Growing Herbs From Seed

Today we have an article from Adam Gilpin

Herb Gardening for Beginners - Growing Herbs From Seed

By Adam Gilpin

If you regularly use herbs in cooking or on salads and would like to have easy access at home to an abundant supply of fresh herbs, why not try growing your favorite herbs from seed in your own garden? Even though you may be just a herb gardening beginner it needn't take a long time before you enjoy the satisfaction of having freshly-picked herbs to use in your recipes.

If you choose to make a start on growing your own herbs from seed this year, the seeds you sow in the spring will produce plentiful supplies of summer herbs which can be used immediately. And when you take a final harvest of herbs at the end of the summer, this harvest can be stored away for use over the winter.

Herb Gardening is not difficult or Expensive

Growing herbs from seed will not take up a lot of your time or require a lot of effort. Also, you won't need to spend a lot of money to get good results. In this article I have provided you with:

- A list of the things you'll need to grow your own herbs from seed

- A simple five-step herb growing plan.

If you follow the plan and the advice I have given in this article, there's no reason why you shouldn't get results which are as good as those of any professional herb grower - even though you are a herb gardening beginner.

Choosing the Herbs to Grow

You probably already have ideas about herbs you'd like to grow. Many years ago when I was just starting to grow herbs I grew basil from seed because I wanted fresh basil to use in my cooking. Other herb gardening beginners I know started with herbs like parsley, chives and sage because they already used them for their favorite recipes.

But don't just work with the herbs that are very familiar to you. Carry out some research to produce a list which includes these and some less familiar herbs. Get hold of some illustrated Seed catalogs; you'll find that they contain lots of useful information. Also, visit the gardens of other people you know that grow herbs and go to your local garden center and see what herbs they are offering for sale.

Recommended Herb Growing Materials

I said at the beginning of this article that being a herb gardening beginner wouldn't cost you a lot of money. It won't, but I do recommend buying or getting hold of a few items that will help you get off to a good start. I recommend you to borrow or buy:

- One small bag of soil-less growing medium to sow your seeds in. Avoid using garden soil because its texture and nutrient content might not be good for growing seeds

- Several seed trays that are divided into cells and have a plastic domed top (to help keep the soil moist when the seeds are germinating). You'll need between three and six of these depending upon how many herbs you choose to grow

- A kitchen or fine garden sieve. You'll need this to prepare some really fine soil-less medium to go over your seeds once you have sown them

- A water spray (like the ones used for spraying insecticide on roses) or a small watering can with a very fine rose attachment

- 3 inch plastic flower pots to plant your small seedlings in once they have grown.

The Herb Gardening Beginners Five Steps to a Flourishing Herb Garden

Once you have bought your herb seeds and essential equipment, you're ready to start with the first step.

First Step

- Fill your seed trays with the soil-less compost

- Use the water spray or watering can to wet the seed trays (don't make the soil-less compost too wet)

- Place two or three seeds in each cell of the seed tray.

Second Step

- Cover your seed trays with finely sieved soil-less compost. (Don't bury your seeds too deep)

- Spray or water the trays lightly with water again, and then cover the trays with the domes

- Label each tray so that you know what herbs they contain.

Third Step

- Cover the trays with black polythene or newspaper and put them on your window-shelf or in a green house

- Check regularly and keep the soil-less compost moist

- Watch carefully for the seeds to germinate.

Fourth Step

- When seeds have germinated take the black polythene/ newspaper covering off the seed trays

- Put the trays in a light place (but not direct sunlight).

Fifth Step

- Replant your seedlings in the 3 inch plastic pots when they have grown into firm young plants (1 to 2 inches tall). When you replant:

- Fill each 3 inch pot three-quarters full with the soil-less compost

- Make a large hole in the soil at the center of each pot

- Transfer each plant from the seed tray to the pot

- Firm the soil around the plant afterwards.

Keep the pots in a light ventilated area and water regularly. Replant the herb plants in your herb garden or patio herb container when they have grown into strong young plants 2-3 inches tall.

Harvest your Herbs

Now that the hard work is complete, you will be able to start harvesting your herbs in the early summer. When you do this don't remove too many leaves at one time. You want each herb to continue growing after harvesting.

Providing you follow this simple harvesting rule you can harvest the herb again and again throughout the summer and into early fall. During this period you will be able to enjoy the satisfaction of having your own fresh herbs and will be well on the way to becoming an established herb gardener. You will also have something to boast about at your next dinner party when you are complimented on the flavor of the food you have prepared using your own home-grown herbs!

You can get more ideas and help on growing herbs from seed at Adam Gilpin's website which is dedicated completely to growing and enjoying herbs.

Go to http://www.herb-gardening-help.com/ and you'll find lots of practical information and advice on how to grow all sort sorts of different herbs at home, both indoors and out. And once you've grown your herbs, find out about all the different ways of using them to help you create great food and support a healthy lifestyle.

The website is great for both beginners with no previous experience of herb growing and for those who have experience but want to take on some more ambitious herb growing projects.

(c) Copyright - Adam Gilpin. All Rights Reserved Worldwide

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Lack of sleep can herbs really help with this.

Lack of sleep can herbs really help with this.

At some point during your life you will have had a period where sleep was not easy to come by, and if you live in the western society you will most likely have taken either a prescription or over the counter pharmaceutical drug to aid your sleep. However for centuries many cultures have used herbs to aid with sleep and in many cases the benefits of using some herbs as a sleep aid are well documented.

There are a number of herbs that will help you drift off to sleep peacefully and have no harmful effects on the body, however there are many herbs that are much more powerful and can induce an almost coma like state which can be very difficult to wake up from. It is therefore very important that you know which are safe to use and which to avoid.

Here are four herbs that have been shown to have sleep inducing properties

· Valerian (Valeriana officinalis);
· Passionflower (Passiflora incarnata);
· Hops (Humulus lupulus), and
· Lemon Balm (Melissa officinalis)

Traditionally, valerian is one of the best known herbal tranquilizers. That use was not known to the ancients, but evolved from usage in the 17th and 18th centuries.

This cure works as it blocks the breaking down of the GABA or Gamma-Aminobutyric-Acid, a natural sedative neurotransmitter.

Passionflower is native to North America but is more popular in Europe as a sedative, how it works and what components are at work is still being studied.

Hops aside from its popularity as a plant used mainly to make beer, hops are another effective herbs for sleeping. It acts by slowing down the breakdown of GABA in the brain and the melatonin receptors.

Lemon balm, Melissa or Melissa officinalis, is a traditional cure for sleep problems. This folk cure blocks the breaking down of the GABA or Gamma-Aminobutyric-Acid, a natural sedative neurotransmitter. It also inhibits acetylcholine from breaking down. These substances are responsible for making people fall asleep. A lot of manufactured sleeping pills contain lemon balm. Scientific studies show that combining lemon balm with valerian, another sleep-inducing remedy, is effective in treating sleep problems.

Herb Gardening

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.

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.

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.

Simonegansmith.com/recommends/HDGardening

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.

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

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.

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.

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.

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.

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.

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.

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.

Planting A Herb Garden

The best place to start is with the herbs you will use most frequently. A lot of nurseries also recommend complimentary herbs that grow very well alongside each other. It is worthwhile remembering that herbs vary in size, and therefore may grow best in small containers, through to large gardens.

When you are starting to learn about herb gardening, it is recommended that you begin with something small – perhaps with a few simple herbs in a small pot, growing in full sun.

Two of the most important things to remember when growing herbs are:

- Herbs require lots of sunlight
- Herbs prefer well-drained soil

Most herbs require full or partial sun and generally flourish in these conditions. Likewise most herbs will not grow well in wet soil, or if they are over-watered. Resist the temptation to water your herbs too frequently. Every 2-3 days is usually sufficient; some herbs even prefer up to 7 days between watering. It is also recommended that a good quality potting mix is used for planting herbs.

Herb Gardening - Preserving Herbs: Drying

Some herbs are grown simply for their beauty and fragrance in the garden. But once grown, many herbs are harvested for what they were grown for: medicines, seasonings, aromatics and so forth. That requires proper preservation techniques, usually drying.

There are different traditional methods - bag drying, tray drying, air drying and even a few new ones such as microwave drying.

BAG

Many herbs have delightful flowers, some with seeds which are harvested. For those, one of the easiest ways to preserve is simply let the flower dry over a piece of paper, then curl the paper and pour the seeds into a bag. For leaf preservation there are a few extra steps.

Remove the flowers and roots from the stalk and rinse the remainder, leaving the stems in water to soak for a few hours. This will loosen any soil that simple rinsing wasn't able to wash away. Then put them onto a cotton or paper towel and let them air dry.

Put the plant into a small paper bag, with the (now gone) flower end inside and the stalks protruding an inch or two out of the bag. Tie the bag around the stalks and place upside down. Upside down, that is, from the plant's point of view. In other words, put the bag on its base, with the stems up. Oil from the stems will move by capillary action into the leaves, where they become saturated with flavor or aroma.
In about a week or two, if the air is moderately dry, the leaves will become brittle and easy to crumble. Avoid breaking them at this stage, just separate and place in an airtight jar. Then when you want to use them, they can be put into potpourri or crumbled for seasoning.
TRAY
In tray drying, there's no need to keep the stalks, just the leaf stems and leaves. Clean as above and lay them out without overlapping on the tray, then put the tray into a dark, well ventilated area. Remove the tray once per day and flip the leaves over to ensure even drying. In a few days, they'll be ready for use.

MICROWAVE
If you're pressed for time, you can even dry herbs in the microwave oven. Put the herbs onto a paper towel or a paper plate. This helps absorption better than use of a microwave-safe plate. Set for medium power and microwave for a couple of minutes. The exact time will vary depending on the type and amount of herb, but 2-3 minutes is right for most.

Check the degree of dryness by rubbing a leaf between thumb and forefinger. The leaf should be brittle, crumbling without much pressure. If not, try again in 30 second intervals until you've reached the right dryness for your purposes.

Cautions: At a certain point, you're no longer drying. Microwaves operate by agitating water molecules in food, causing it to heat up and evaporate. After the moisture is gone, you're not drying the plant and may be harming your microwave oven. Also, if the power is too high or the timing too long, you can inadvertently cook the herb. Experiment until you find the right adjustments for your circumstances.

Herb Gardening - Common Herbs – Chives, Peppermint, Parsley

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.

In these three we have herbs that smell great and make for an essential addition to any chef's toolkit.

CHIVES
Growing up to a foot, they make for little soldiers all lined up in a row, or a chaotic bunch of radicals. Either way, these beautiful green stalks with their violet-colored flowers are a delightful sight in the garden. A member of the onion family, they also make for a terrific addition to dozens of recipes.

Dried and chopped, the leaves will be delicious in omelettes, fresh salads, and tomato soup. The flowers can also be used for making potpourri where they add a spicy scent.

You can plant seeds or develop them from bulbs. As perennials, they'll come back strong year after year, as they winter over well. They take little care, though you may want to divide the plants every couple of years to avoid overcrowding.

PEPPERMINT
Another perennial, these fragrant herbs can grow up to two feet or more in height. The scent is familiar from Christmas candy, but the plant is a delight in nature as well. Their tiny purple flowers are as beautiful as the leaves are aromatic.

They've been used in cooking and natural medicines for centuries and they make for a useful addition to everything from chewing gum to soap. As a scenting agent for eau de toilette water they're divine. As a spicy addition to tea, they're superb.

They should be grown in soil that is kept moist and you'll need to trim them fairly often. They can grow in sun or shade, but a mixture is best. You may have to renew the beds every few years. All the extra effort is well worth the reward, though.

PARSLEY
Indispensable in the kitchen, these herbs are easy to grow and maintain. A biennial, they'll blossom every two years and they do well in containers or gardens. They sprout into dense mounds, but may reach as high as a foot if kept spaced eight inches or more. One type has mossy leaves, another a flat leaf, but either is great for cooking.

They can be started from seed, but in that case they should be planted indoors before winter ends and allowed to develop at room temperature for a few weeks. They love full sun, but will thrive in partial shade as well.

Their use in cooking is well known and every chef will have his or her favorite way of using them in soups, salads and casseroles. Just dry the leaves in air and crumble according to your favorite recipe.

Herb Gardening - Container Gardening Tips

Container gardening can have a dozen advantages over ordinary, outdoor gardening. You can bring plants indoors for winter, or grow them in the house all year round. Soil control is surer, since nothing can get in the pot but what you put there. Light control is simpler - you can move a container into shade or put it near a window or under a lamp.

But container gardening can be tricky. Nature does an excellent job of controlling moisture and nutrients, given good soil to begin with. Adjusting these and other factors artificially requires some care. That care starts with selecting the right plants.

Fortunately for anyone interested in container gardening, there are a dozen herbs that will grow in pots of all shapes and sizes. Basil grows fine in an old teapot and rosemary will be quite content in a coffee can. You can put thyme in a simple clay pot only a few inches high. Dill, mint, sage, even lavender can be grown in a container.

Start with good quality seeds - seeds are natural 'food' products, so like any food they can spoil. Air contains airborne spores that can invade them and oxygen reacts with a wide variety of organic compounds. Getting and keeping them fresh is simple, but be sure to observe the dates on packages and discard any that have gotten wet.

Pick appropriate spots for your containers. Some prefer full sun, others thrive in partial shade. Basil loves good warm soil and dry air, but it's sensitive to cold. If you put it near a window to get that sunlight, make sure the area isn't frosty in the winter.

In most populated areas in the Northern Hemisphere, sunlight comes in at an angle more from the south. Try to select areas where sun-loving plants will have southern exposure. Put those that prefer partial shade on the northern side, or in a shady area away from the window.
Prepare the soil properly and maintain it at the right moisture content. Lavender loves sun, but it also needs dry, alkaline soil. Using clay chips in the pot is great for retaining moisture, but it can do the job too well. In a container, clay absorbs and holds water for long periods. Be sure to have a mix of sandy soil and clay soil.

Water correctly. The most common problem for container plants is root rot from excessive moisture. Being wet all the time is okay for some plants, but most herbs want soil a little on the dryer side. For sage dry soil is good, but peppermint likes it moist.

Keep in mind, though, that moist doesn't mean perpetually wet. Press your thumb onto the surface. It should be a little springy for moist soil, harder for dry soil. Then insert a toothpick or, better still, a moisture gauge into the soil. Draw out the toothpick to see whether the soil under the surface is dry or moist. The gauge will give you a more exact and useful reading.
Plan your container garden well and you'll find the plants easy to grow and maintain.

Herb Gardening - Common Herbs – Basil, Dill, Lavender

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.


BASIL
Commonly grown and greatly appreciated by herb gardeners, this herb loves warm soil and dry air. But it's sensitive to cold, so be sure to wait until spring is well along and no nighttime frosts are still occurring that will damage the plant.
Then, in about six weeks, you can harvest the leaves and dry them for use in casseroles, bread and a wide variety of other recipes. By mid-summer you'll see white flowers on 1-2 foot stalks and the plants will have profuse dark green or purple leaves. Keep them separated by about a foot and this delightful herb will make for an excellent addition to your garden.


DILL
Dill is another great herb for recipes, and very easy to grow. Ultimately reaching 2-4 feet in height, it will produce blue-green feathery leaves with small clusters of yellow flowers. It loves a lot of full sun and the seeds don't require much care at all. Just toss a few dozen out into a small patch of the garden and watch them grow!
You may need to do a bit of thinning in a few weeks. When they've reached a couple of inches high, you want to make sure the growing plants are separated by 8-10 inches (20-25 cm), so each will get its full share of soil nutrients and sunlight.
Collect the flower heads in full bloom and use them to decorate or dry for use in cooking. Or, a couple of weeks after the dill has flowered, you can harvest seeds. Cut the flowers and hang them upside down over paper and collect the seeds as they fall. Then crumble the leaves. Great for chip dips, salads, and many other delicious fresh foods.


LAVENDER
Beautiful, fragrant and great ground cover for an herb or flower garden, these easy to grow perennials are a must. Purple or pink flowers appear on tall stems in mid-summer, surrounded by gray-green leaves. They smell lovely, making them a perfect addition to potpourri.
Growing them from seeds requires a bit more work, so pick up some from your local gardening supply as full plants or root stem cuttings. They love sun and dry, alkaline soil with good drainage. Once established, they will fade in winter, but come back strong year after year.
You can cut the small flowers and decorate around the rim of a vase or add them to a sachet. Either way you'll get a lot of enjoyment out of these easy-to-care-for and delightful herbs.

Herb Gardening - Herbal History and Myths

Certain herbs and other plants have been known to have useful properties - as seasonings or preservatives for food, medicines or simply a pleasurable odor - for thousands of years. Along with that ancient knowledge sometimes comes ancient myths.

Tombs uncovered in Mesopotamia (now Iraq) as old as 60,000 years held remains of medicinal herbs preserved with the humans buried there. Over 5,000 years ago, Ancient Egyptians had acquired an extensive catalog of plants (many of them herbs) that could be used as laxatives, relief for headaches and other ailments. Thyme was used as far back as 3,000 BC in Sumaria as an antiseptic.

Coriander (the leaves of which are used to produce cilantro) has been used for 3,000 years or more. Hebrews used it to flavor meals. Roman soldiers brought it on campaigns to the region to use as a meat preservative.

The Greek physician Hippocrates (460 BC – 377 BC) systematized much of what was known in his era and extended that knowledge. He used many herbs in his treatment of illness, believing that disease had natural causes contrary to many contemporaries who held that it was inflicted by gods. He used parsley to treat rheumatism and relieve kidney pain. Tarragon was used to treat toothaches.

Basil was a commonly used herb both in Greek and Roman culture. Chives were used by ancient Romans to relieve sore throats. But, oregano was said to be a favorite of Aphrodite, the Greek goddess of love. Myth lay alongside science.

During the Middle Ages, after a nearly thousand year lull, botanical knowledge again began to accumulate and expand. Much of the base of the medievals valid knowledge had been preserved and was now imported from Arabic cultures. Myths persisted, however. Dill was believed to have magical powers. Rosemary was thought to be able to ward off plague. Sage was used in an attempt to treat epilepsy.

Chinese and Indian herbalists in the east were busy all the while, accumulating their own storehouse of information about the helpful qualities of certain herbs. Ginseng is only one of the better known examples.

The Renaissance (which means 'rebirth') was, in essence, the rebirth of Greek-style science - observation and validation by experimentation. Though, the Greeks weren't entirely consistent in that approach. During the 16th and 17th centuries, knowledge of the beneficial effects of certain herbs grew by leaps and bounds. Nicholas Culpeper published an herbal compendium in 1652 that listed an extensive array of herbal remedies known in Great Britain.

Though science turned increasingly to artificial chemistry beginning in the 19th century, there is still today a thriving practice of attempting to analyze what is helpful in herbs. These compounds, found in their natural setting, often carry additional substances that are missing in purely synthesized products.

That mixture of valid knowledge and superstition remains with us to some degree today. The belief that herbal medicines can cure disease is a combination of verified observations and medieval hokum. The observations show that some herbs do work on some conditions, while the causes are largely invented myths and arbitrary speculation.