Archive for Herbs
February 19, 2009 at 2:24 pm · Filed under Herbs
Herbs require very little care compared to many plants. How many times have you had to spray your roses or trim your orchids? Herbs, by comparison, do well in poor soil, require little fertilizer and only modest watering. If they get lots of sun and a bit of water, they usually do well all on their own.
But you’ll still want to do some planning before just throwing down seeds and walking away.
For one thing, since herbs thrive well in relatively poor conditions, they can become overgrown. Lavender will spread, Yarrow can take over large areas. Even Chives can get bushy and packed. Make sure you start with adequate space in your pot or garden for the number of plants you have in mind.
Most will get along fine if they have about a foot of space between major sections. Chives, for example, look great and grow well in a bunch. But the roots still need a certain amount of nutrient and water. Other plants nearby compete for those.
Also, in order for adequate sunlight to reach the plants, they’ll need a certain amount of area, alongside them and within them. Planting too many within a confined space will make that difficult. Thinning may be required later as more plants than you expected develop.
Soil preparation is minimal for herbs, but minimal doesn’t mean non-existent. A good compost or mix of sandy loam and clay will support a wide range of herbs. You’ll want to make sure it has adequate drainage. Many herbs are originally natives of the Mediterranean, so they’ll do well in rocky, relatively dry soil. They evolved in conditions of good drainage. But all herbs need some water. It should be moist, but not wet.
Lavender and Sage, just to pick two, can get by in most areas with no manual watering at all. The occasional rainfall is enough. Peppermint will want a little more, which can easily be supplied by an automatic drip system.
You’ll want to minimize weeds, possibly by laying down some landscape fabric. You’ll want to avoid having to dig weeds up later or deal with the problem by using herbicides. That can kill the herbs along with the weeds (many are biologically similar). It also means you’re spraying chemicals onto plants that you may later plan to eat.
Herbs resist insects well, but you may want to help by being prepared to sacrifice some for the sake of preserving others. Dill will make for a good ‘trap crop’, this is one which attracts pests away from other plants such as tomatoes. If your goal is growing Dill, a small amount of insecticide will take care of the problem, but use the minimum possible.
Plan when you want to plant by judging which herbs will do well by beginning at various times of year. Some can be sown anytime, others should be planted at intervals of four weeks, still others should begin as early as possible after the snows melt.
Plan ahead and you’ll find your herb garden easy to care for and thriving with very little effort.
February 19, 2009 at 2:23 pm · Filed under Herbs
The beginning gardener will find herbs a great choice for those early experiments. Herbs are very forgiving, doing well in poor soil and requiring little or no fertilizer. They’re insect resistant in many cases, and don’t require constant pruning.
Once you’ve selected the types you want to grow and tend, make sure you have the tools to do it.
A small shovel or spade will be adequate for most planting. Herbs don’t require a large hole when planted from cuttings, and seeds are sown very near the surface. A spike or fork will be helpful for aerating compacted soil, especially for new seeds. Herbs like good drainage.
Though they require it only rarely, if you want to optimize your herbs occasional pruning is helpful. That means a pair of pruning shears is a must. Ordinary scissors have their uses in the garden - cutting twine, snipping small stems and so forth. But, a pair of sharp pruning shears is essential for trimming those thicker stems and other tasks.
Depending on your arrangements a good watering can may be helpful. Some just pour water out a one inch opening. That’s great for some plants, but herbs require less water and one of the most common mistakes is overwatering. The type with a series of small holes will make it easier to control the amount given.
Watering cans are great for container-grown herbs and small areas. But for larger gardens you’ll want some kind of watering system. Unless you have lots of time on your hands, an automatic system will be best. Fortunately, a simple drip or soaker hose system is easy to set up and inexpensive. Some will require replacement every couple of years depending on your climate.
Unless you pull them up before winter and re-lay the following spring, winter is hard on those hoses. A couple of years of snow and low temperatures will rot and plug them. But even a 20 ft x 30 ft garden can be completely covered with soaker hose in less than an hour. All that’s required is to make a pattern close to the plants and shove down a few plastic or metal spikes to keep it in place.
A wheelbarrow is handy for transporting those container-started plants to the garden for transplanting. You may also find it handy for carting away weeds that have gotten out of hand. It’s much easier to toss them into the wheelbarrow, then roll it away for bagging or dispersal, than to pick them off the ground when you’re done. That also helps minimize re-seeding.
Laying down a 3-4 inch layer of mulch after you plant can help minimize the need for weeding later. It also helps with soil composition. Mulch can be made from wood chips, bark, gravel or even shredded newspapers - or all of them combined. Just leave about an inch in diameter of space around the base of the plant when you mulch. That will avoid any excess buildup of moisture and heat.
Some simple quality tools, a few packets of fine seeds, a bit of space with good earth and you are on your way to a great herb garden.
February 10, 2009 at 12:07 pm · Filed under 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.
February 10, 2009 at 12:05 pm · Filed under Herbs
Winterizing your herb garden isn’t difficult, but the actions you take will differ depending on the type of herbs you have planted. Just as with other plants and flowers, some are annual others perennials. That means they either die off with the cold weather or simply become dormant, to rise again the following spring.
Basil, for example, doesn’t do well in colder climates and will often not survive the winter. They can be grown indoors, or simply planted again next early spring. Sage and Thyme winter well on the other hand, though their leaves may wither and the stalks may appear dead. Try scraping the side of a sample and look for green material. That’s a sign that the plant is still alive and will blossom later in the season.
Most herbs require little or no fertilizer, since they do well in what would be considered poor soil for other plants. If you do fertilize, avoid adding any after early August. You don’t want to encourage a spurt of new growth that won’t have time to mature before winter sets in. That will leave the new growth vulnerable, making it hard to survive the snow or frost.
As growth slows, the plants prepare themselves for winter. Many lose their leaves. In some cases the stalks may actually harden and die. But, in the case of perennials, the roots are still alive even though dormant. As the snow clears and the ground warms, they’ll sprout again, rest assured.
A similar warning applies to pruning. Trimming back in August or September will stimulate new growth, those new shoots don’t have time to mature before winter, and often will not survive. That doesn’t help the herb’s chances the following spring, since that dead growth has to be cleared before new growth can takes its place.
Good drainage is important for almost all herbs, since most prefer slightly dryer soil. Peppermint prefers it slightly moister, but even there the key word is ‘moist’, not ‘wet’. Rosemary, Lavender, Thyme and others are Mediterranean natives so they’re used to rocky, dry soil and lots of hot sunshine. The coming of winter makes this point even more important.
Wet soil draws more heat out of the plant than dry. When it becomes cold enough, of course, it freezes. That can crack roots, cause frost heaving as the ground alternately freezes and thaws over winter, and other ill effects.
Adequate drainage is encouraged by the right mix of sandy loam and clay soil. The clay retains moisture that is later released to plants as the surrounding soil dries. Sandy loam provides lots of spaces for air to move around, while allowing excess water to pass through easily.
A good mulch will help the surface enormously. A mixture of pine bark and needles or a commercial mixture is great. Sawdust is helpful. In special cases, it can be helpful to build a small wire cage around the plant to help retain the mulch and (if lined with plastic) block excess cold wind.
Prepare for winter and you’ll find your herbs eager to sprout at the earliest opportunity in the spring.
February 10, 2009 at 12:04 pm · Filed under Herbs
Herbs have been used as cooking additives for thousands of years. They may be spicy or salty or tangy or just plain delicious, but whatever your recipe there’s an herb to suit.
Who hasn’t used a bit of parsley in a fish dish? This versatile herb is good for chicken, lamb and cheese dishes. There’s no need to limit it to just a sprig on the side for appearance’s sake. It makes for a nice addition in soups and salads, as well.
Thyme, made from the leaves of a†small woody-stemmed plant, is one of the most common ingredients in recipes. It works perfectly in a tuna casserole, in a sauce spread on top of beef or in a fine stew. Grilled chicken, cheeses… just about everything benefits from a little thyme.
Basil is possibly the most common addition to Italian dishes, and for good reason - it adds just the right touch. Whether it’s pasta or pizza, or even a soup, this herb has a hundred uses. Sprinkle some on when preparing that tomato-paste and you’re on your way to a fine dish.
Want something a little more spicy?
Try some aniseed. The oil of anise has a licorice-like flavor (which is why it’s used to make artificial licorice) that will make a nice twist on a traditional dish. A related herb is Tarragon. The narrow leaves have a spicy flavor that is a great complement for fish, or to spice up some mayonnaise.
Coriander seeds, from the plant that forms the base of cilantro, is another favorite. With their pungent, citrusy flavor they are great on pork or in a curry. Their mild and sweet zing makes for great chutney, too.
Dill is another herb that has a bit of a tang, making it the perfect herb for pickling, or just on a salad. Often used in chutney, it’s also a fine addition to olive oil.
All sorts of herbs that are members of the mint family are used in cooking. Sage is one of the most common, and rosemary is another. Peppermint, of course, makes for a wonderful addition to a variety of dishes where it gives a zestful odor and taste. Mint complements veal or potatoes equally well, and it’s used in soups and even in making jelly.
Saffron is less common, but should be tried by anyone feeling adventurous. Its honey-like flavor, but with a distinctive pungency, provides a slightly different result from the usual ingredients. The Turks use it in a traditional rice pudding, but it also makes for a wonderful addition to chicken or fish dishes.
Whatever your style of cooking, you’ll find a wide range of herbs that will add just that right touch. They can turn a bland dish into a chef’s work of art.
July 19, 2007 at 12:13 pm · Filed under Herbs
Growing and harvesting herbs has been carried out for thousands of years in all cultures around the world. But in medieval Europe it was raised to a high art. Devoid of medical knowledge and technology that was known even to the Greeks, the Middle Ages depended heavily on herbs for medicines. Their practice was a mixture of experience and nonsense, but they also knew much that was valid.
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July 10, 2007 at 7:01 pm · Filed under Herbs
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.
Read the rest of this entry »
July 10, 2007 at 6:59 pm · Filed under Herbs
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.
Read the rest of this entry »
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