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Tips for Growing an Herb Garden
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Submitted by:
ktkat
06/03/2009 3:45 PM
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I was constantly wasting money on fresh herbs at the grocery store. I'd need a sprig of rosemary and would have to buy an entire bunch that would inevitably go to waste before I used it all. So I was spending $2 for a package that I was lucky to use 1/10th of.
So I started my own windowsill garden. It is perfect, because now, I just pinch off what I need and nothing goes to waste (unless I inadvertently kill off a basil plant like I did last year.....). But, if you enjoy cooking with fresh herbs, growing you own herb garden, even if it is a small window box is the best way to go. Then you'll always have fresh herbs at your fingertips which makes even the simplest (budget) dish that much tastier. And in addition to tastier meals, the herbs also make my kitchen smell great!
Here are some tips I've picked up:
*Buy plants at the Farmer's Market - locally grown plants tend to do better in your climate than imports. And they are usually cheaper and healthier than at a place like Home Depot, I got mine for $3/pot.
*Pot Size - make sure that your pots are bigger enough for the roots to grow. When I bring an herb home I usually replant it into a pot that is at least 2" wider in diameter than the original pot. It is okay to replant different herbs in the same pot as long as they have room to grow. 6" pots are pretty standard to start.
*Basil - pinch off leaves from the top, so that new ones will grow back in. You should be able to have fresh basil year round.
*Chives - when you cut, use scissors and leave 2-3 inches of leaf on the plant. If the plant goes to flower wait for the flowers to start to start to dry, then cut the whole plant down to 2-3 inches high and the chives will grow again.
*Oregano & Thyme - these are good dried, so I'll clip a bunch and hang them upside down in the laundry room b/c it is dark, dry and dust free. After 1-2 weeks they are dry enough for use. I cut them down and store them in a reused glass spice jar.
*Rosemary - rosemary loves sunlight, so make sure you put it in a sunny spot, and rotate it weekly so the backside gets some sun and make sure there is ample drainage, lining the base of your pot with small stones is a good idea. This is a great plant to share with friends - cuttings can easily grow into new plants. To harvest, pinch sprigs from the top of the plant.
*Don't Over Snip or Over Water! - Never trim more than 1/3 of the plants foliage and don't drown them, just keep the soil moist (that's what happened to the basil.....). A mister is great for keeping the plants and soil moist.
*Freezing Herbs - If your plants are growing like wild, keep them from going to see by clipping and freezing them for use when you need them. For dill, basil and chives wash in tap water, for all other herbs, you should wash them in boiling water before freezing. Finely chop the herbs, fill sections of an ice cube tray halfway with the herbs then fill the rest of the way with water. Put the tray in the freezer and once cubes are frozen take them out and store in an airtight container in the freezer. Now you are all set for the next time you make soups or sauces, just drop in a cube.
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