The important thing to remember about growing herbs is that they are relatively easy to cultivate and will do well as long as they have good drainage and ample sun. Culinary herbs add great beauty to the landscape and provide variety and flavor to any recipe in which they are used.
Growing Herbs Cultivates Good Taste!
We all know and love herbs. Chances are that you’ve already used a product today that has an herbal ingredient. The soap you showered with this morning used lavender for its scent. The organic wool sweater that you’re wearing may have been dyed using herbs. The aspirin you took after lunch is derived from a plant and some experts say that more than 25 percent of drugs currently on the market contain plant extracts. Tonight, when you sit down to your roast beef dinner, your carrots will be graced by tarragon and your potatoes adorned with rosemary. Herbs make everything smell, taste and feel better. (more…)
Growing traditional and herbal teas at home is explained in a new book.
We’ve grown herbs in our garden and surrounding landscapes for more years than we remember. Most of them — basil, rosemary, thyme, sage, and the like — were raised for our modest culinary uses. That said, we’ve always grown utility herbs, like mint, that we used in cooking (mint jelly), flavoring (a sprig in iced tea or planted atop some whipped-cream crowned dessert) or for tea (we don’t need to spell this one out). We’ve also used various, usually flowering herbs as ornamentals in flower beds. Some herbs (PDF) are great used in water-conscious, xeriscape gardens. (more…)
Growing seeds for healthy, flavorful herbal teas.
When your culinary-conscious and sustainably minded Planet Natural blogger needs seed for cooking, he usually buys them, already dry, from one of our fine herb stores. They’re used to spice-up some homemade dishes, say flavoring some Middle Eastern cooking with the sharp, licorice flavor of anise or adding some zing to a curry with cilantro seed. When we want to save seeds from our garden, it’s usually for saving some particular heirloom favorite, and most often one of the more easily collected like tomato, cucumber, or winter squash. (more…)
How working less makes growing easy (and maybe better).
Grandpa always said there was no such thing as a lazy gardener. And he was right. But that doesn’t mean there aren’t ways to make gardening easier while still making it effective. “No-dig” gardening also known as “sheet mulching,” is one of those ways.
Right now, no-dig is all the rage. It was originally popularized in the 1970s when Fukuoka Masanobu, an organic gardener who pioneered ways for growers to be more productive, published his book One Straw Revolution. You can find a good history of no-dig vegetable gardening as well as an in-depth how-to, can be found over at Treehugger’s excellent blog. (more…)
Easy to grow once germinated, parsely is a nutritious and attractive addition to any garden.
As a kid, your friendly Planet Natural Blogger was thought weird because he would eat the parsley garnish that came on his plate when we made those infrequent trips to the restaurant. I enjoyed my weird characterization so much that not only would I eat my garnish but would collect and eat everyone else’s parsley as well. Little did they know — little did I know — what a healthy thing it was to be a weird parsley eater. (more…)
Give you plants a head-start and shelter from the cold with a versatile cold frame.
Springtime sees your friendly, think-ahead Planet Natural blogger putting his cold frame (PDF) to heavy use. Now, in a time of year where frosts are still possible, many of our indoor vegetable starts are almost ready to go into the garden. They need to get use to being outdoors. Many of them can’t survive the night-time cold but can when protected inside a cold frame, maybe draped with a blanket on the coldest nights. (more…)
How to get the best organic and heirloom vegetable starts for your garden.
Organic gardeners are faced with a dilemma this time of year. How do we obtain organically raised vegetable starts for placement in our gardens? The best answer of course is to start them ourselves. This allows us to control all the variables — the seed, the starting mix, any amendments or rooting formulas we might use — without using or having any unnecessary concern for herbicides, pesticides, inorganic soil additives, or such chemicals as growth regulators. (more…)
Putting gardens to bed in the fall is something like putting children to bed for the night. Both are multi-step processes. Kids need to change out of their clothes, bathe and/or wash their faces, brush their teeth, and might even need a bed time story. Gardens? They can be as reluctant as kids when its time to go to bed. It might take you weeks to get them there.
Properly preparing gardens for winter can have huge rewards come spring time. I’ll admit I am both reticent and lazy when it comes to tucking the garden in for the winter. But prompt and considered work this time of year means less work in the spring. And isn’t gardening a four-seasons activity?
This is the time of year we follow the weather carefully. If there’s even a chance of a freeze, we break out the old sheets — our more organized neighbor has sheets of Visqueen — and cover everything that’s still showing life and the promise of production. (more…)
“Winter’s herbs are summer’s herbs, too, but they seem to matter more in winter,” writes Joe Eck and the late Wayne Winterrowd in their warm and wise book To Eat: A Country Life. The book, out earlier this year, is a celebration of gardening and cooking with the harvest, a wonderful poem, in prose, to the life-long, life-affirming relationship between growing and eating. If you haven’t picked up a copy — it will make wonderful winter reading — I suggest you do.
The chapter that’s on our mind most these autumn days is the one on winter herbs. The authors make several good points, maybe the most important of which is that fresh herbs are much more complex and flavorful than dry herbs. We appreciate our home-grown fresh herbs in the winter for the very reason that they bring a bit of summer into our kitchens. Another is that the herbs that go best with winter cooking — dishes like stews, soups, roasts, even omelets — are those that can be overwintered successfully for fresh harvests, with some work and preparation, even in Vermont where Eck and Winterrowd’s North Hill Farm was located. What are those herbs? Bay, sage, parsley and rosemary. (more…)
Fall is an important time for growers of garlic. Savvy garlic growers know that cloves planted in the fall yield larger bulbs than those planted in the spring. Some garlic partisan’s will tell you garlic that experiences a winter in the ground will taste better but we’ve never been able to conduct a side-by-side taste test. That’s because all the growers we know plant their garlic in the fall.
But it is true that garlic planted in warmer regions needs an exposure to cold to grow properly. Hardneck garlics need a cooling period — two or three weeks at 40 to 50 degrees — before planting to grow properly in areas where soils temperatures stay warm.
Autumn is also a crucial time for those who’ll plant in spring. This is the time to prepare your soil so that it’s at its maximum growing potential come March and April. (more…)