Starting an herb garden – it is rapidly becoming more popular and for a good reason
Herbs have a variety of practical values. That is, they serve a multitude of purposes, starting with adding greatly to the pleasure of any recipe. Most of us think of having an herb garden is for its culinary benefits, but herbs are grown for their aroma and beauty as well.
A common and very easy herb to grow in your herb garden is basil. “Dark Opal”, a purple basil, is one of over 40 varieties of basil species and makes a beautiful additions to any garden and is great as a decoration. The “Dark Opal” has dark red leaves and light pink flowers. Basil isn’t only used for its looks; it is used to enhance the flavor in tomato juices and sauces. It even influences the taste of your tomatoes when planted near them.
Chives has a tubular stalk, as with other members of the onion, that resembles a blade of grass. They are much hardier than they look and don’t require a lot of attention which makes stand up to drought. Their toughness and sturdiness makes chives a perfect plant for a herb garden. Chives are wonderful flavor enhancers for salads, egg dishes, and many different sauces.
Mint is an easy to grow herb and has a unique aroma. There are 16 common varieties of mint and more herbs that are in the mint family, such as oregano and sage. Besides… Continue reading
Culinary herbs are by far the most common use of a large number of herbs. The use and documentation of them has been going on for a long time. At the beginning of the last century, one of the most respected agronomists of his time published a comprehensive book about culinary herbs. Here is an excerpt from from his publication:
“CULINARY HERBS:
Their Cultivation, Harvesting, Curing and Uses”
by M. G. KAINS - Associate Editor American Agriculturist
originally published in 1912
by ORANGE JUDD COMPANY
“In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the “dainty” menu to the memory of the satisfying dishes of our mothers!
What made us, like Oliver Twist, ask for more? Were those flavors real, or was it association and natural, youthful hunger that enticed us? Can we ever forget them; or, what is more practical, can we again realize them? We may find the secret and the answer in mother’s garden. Let’s peep in.
The garden, as in memory we view it, is not remarkable except for its neatness and perhaps the mixing of flowers, fruits and vegetables as we never see them jumbled on the table. Strawberries and onions, carrots and currants, potatoes and poppies, apples and sweet corn and many other as strange comrades, all grow together in mother’s garden in the utmost harmony.
All these are familiar friends; but what are those plants near the kitchen? They are “mother’s sweet… Continue reading
Italian herbs, for most of us, consist of some 8 or 9 of the most commonly known ones,
but there are 52 herbs and spices used regularly in Italian recipes. It is this broad use of herbs and spices from around the world that really makes Italian cuisine stand out so significantly. Some of them, such as cinnamon, comes from the bark of huge trees and so might not be convenient for most home gardens, and some are particular to certain growing zones. However, for the most part, these herbs and spices can be grown and added to our favorite Italian dishes.
Of course a discussion must start with the essential Italian herbs - sweet basil, oregano, rosemary, thyme, parsley and sage. With over 40 varieties of basil, “sweet basil” is most used in Italian dishes. It has a broad waxy leaf and grows to several feet high. It will seed in several months of growth allowing for an uninterrupted supply of this tender herb throughout the season.
Oregano, sometimes called wild marjoram, like basil is a member of the mint family grows perennially. It is the Mediterranean variety that has a sweeter more delicate flavor.
Rosemary is a favorite if for nothing else than its bouquet. Its essential oil permeates whatever sauce or meat it is combined with. It is perennial and can be shaped with some diligent pruning. By the way, their stems make great skewers for kabobs!
Thyme is a hearty perennial herb that… Continue reading
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