We have done quite a few articles on herb gardening of late and I came across this no frills guide growing herbs simply. The video is hosted by a typically assiduous Brit who shows the results of his methods over a month period.
One of the most common reasons people grow their own herbs is to use them as fresh additives to food. Though easy to grow, they still require care just like any plant. But the rewards are great when it comes to harvesting time.
One of the best uses of culinary herbs is in a fine herb butter. They’re easy to prepare and the herb adds a touch that you just can’t get any other way. It can be used in a vegetable dish, smeared on baked chicken or just as a nice spread on corn on the cob. Breads benefit from a nice layer of herb butter spread on top near the end of the cooking cycle.
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.
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.
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 ñ 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.
Spring is just around the corner. Have your herbs gotten the news?
As the snows melt, or the frosts ease, plants receive a number of signals. The ground will warm, the soil will become more porous and let in more air, and the number of hours per day of sunshine will increase. All these help signal the plants to germinate and sprout.
Indoor plants may get mixed signals, depending on where you place them and how you treat them over winter. If they’re near a window, that bright winter sunshine can feel like spring to them. If they’re in a corner, they may not get enough until mid-summer. Plan your placements to give sun-loving herbs (which is most of them) the maximum per day.
As the snow clears, those dead stalks and leaves will become visible. For perennial types, such as chives, it’s a good time to trim them down to near ground level. Avoid pulling so you don’t accidentally pull up the roots. Instead, just take some pruning shears and snip off the stalks about an inch above the surface. Sample one or two before you proceed, though. Sometimes, they’re green inside and should just be left alone.
Most herbs don’t require fertilizer, growing happily in soil that would be considered poor for other plants. But for those that can use a little extra help, early spring is a good time to apply it. If there’s still a bit of frost or snow on the ground, fertilizer beads can be drawn into the soil as it melts. Don’t overdo it, however.
Now’s the time to ensure that the soil is right. Winter snows can compact the earth, but most herbs like good drainage. Many, like lavender, are Mediterranean natives and evolved in rocky, well draining soil.
If the dirt has become hard, a little aeration is in order. Just use a common spike to create small holes for air and water to flow into. Take care not to stab the plant, especially as the roots may have spread out rather than down. Once loosened, you can add a little topsoil or sandy loam to ensure adequate nutrition and good drainage.
The majority of herbs combat insect invasions well. But this is the time of year when grubs will soon start to become active and feed on roots or leaves near the ground. A bit of spray will solve the problem before it becomes pronounced. Liquid sea-kelp is a safe and easy to use solution in these cases.
If you have indoor herbs, February is your friend as the days become longer. Let your plants enjoy the sun, and soon you will too.
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.
What good is an herb you can’t eat or use as medicine? Well, it’s certainly true that the majority are useful, in the sense that they make a fine seasoning or provide a cure. But some things are valuable that have no ‘use’ at all, other than to simply look beautiful.
Many herbs are better grown for their use in potpourri or as tools for the chef. They’re beneficial, but visually dull. In the world of herbs there are dozens of such plants, and many that are tasty or healthful. But there are also many that provide a pleasant view.
Hyssop is a hardy perennial that grows up to two feet tall and blossoms with an array of blue flowers. While often used as the base of a tea, they make for a fine ornament in the garden. It doesn’t hurt that they also have a lovely fragrance. Bees like them, too. There’s a dwarf type that makes for a delightful variation, and there are ones that grow pink flowers instead.
Licorice may be a great treat for the tongue, but the plant makes for a beautiful addition to the garden. Light green or gray, they have fuzzy leaves and can thrive well in a basket, as well. This herb loves sun and well-draining soil, and can be brought indoors during winter. Outside they may last only one season.
There are types of Oregano that do more than just provide a great seasoning. The Dittany of Crete plant has wide, fuzzy leaves and pink flowers. Perfect for window boxes, they’re easy to grow and maintain. A related type called Variegated Oregano has small, thin, bushy leaves. Not ideal for the chef, these ornamental herbs are perfect for adding a display of liveliness.
Lavender, of course, is a perennial favorite thanks to its lovely flowers and delicate scent. The leaves have serrated edges and they provide wonderful low ground cover in a garden. The soft green leaves and purple flowers add a touch of elegant beauty wherever they’re planted.
Myrtle comes in a variety of lovely types, dwarf and regular-sized. The full-sized tree grows to several feet. Dark green leaves and small, white flowers give this herb a delicate smell and an equally delightful appearance. Variegated myrtle is a nice relation, with its tiny yellow and green leaves along the stem.
Chamomile is famous for its use in making a soothing tea, but the daisy-like flowers are pretty, too. The plant makes for an excellent addition to a small garden right next to the other herbs.
Basil may be used mostly as a seasoning, but the purple foliage and pink flowers make this herb a delight to the eye as well as the tongue. Easy to grow, this 1-2 foot beauty often produces white blossoms as well. There’s a variety called Minette that makes a fine small bush that can fill out a garden bare spot or thrive well in a basket.
When you think of herbs, don’t stop at cooking or medicine. Explore their use as colorful additions to the garden, indoors and out.
