Mint: The Herb of Hospitality

The Mentha species or mints as they are commonly called include many varieties that flavor everything from appetizers to desserts. The best-known species in North American are peppermint (M. x piperita) and spearmint (M. spicata), which are highly valued for commercial use. Mint symbolizes “hospitality” and can be grown in pots and containers indoors and out. In the garden, mint should be grown with a barrier around the roots, as it can be extremely invasive. Most mints do not come true from seed so it is best to purchase plants from a nursery or garden center. Fresh mints are a source of Vitamin C and pro-vitamin A.

Peppermint and spearmint are perennials growing 12 – 36 inches (30 – 90 cm) tall although some mints are ground hugging. Produced at the end of square stems, terminal spikes of dainty lilac, purple, pink, or white flowers usually bloom in mid-to-late summer. Cultivation requirements for growing mint: grows best in moist, deep, loosely textured sandy soil; full sun but will do well in partial shade; keep well watered; pinch off flowers to promote bushy growth; and if growing indoors, fertilize with an organic fertilizer at half-strength every 3 or 4 weeks. Where winters are harsh, mulch with straw or leaves to protect your plants.

Mints have creeping roots that require sufficient room to develop. When establishing indoor plants, pot up in good houseplant soil and sufficiently large containers to accommodate their root system. To bring indoors for the winter, check for insects, and spray with soap and water if necessary. To harvest and prevent indoor plants from getting scraggly, keep the stems cut back to 5 inches (13 cm). This will also keep the plants from blooming and ensure tastier leaves.

Indoor mints require at least 5 hours of strong sunlight daily. Grow them on a southern or eastern exposure. If you are growing them on a windowsill, rotate regularly to ensure each side receives equal amounts of light. Better yet, grow them under fluorescent lights hung 6 inches (15 cm) above the plants and leave on for 14 hours a day.

In the garden, mint is a good companion to cabbage and tomatoes. Mint deters cabbageworms and spearmint may help keep aphids off nearby plants. Mints attract bees so planting them near fruit trees will improve pollination and increase yields. Add fresh mint leaves to water in the birdbath to keep the water attractive for birds. In the kitchen, use mint with roast lamb or fish, butter, salads, cheese, fruits, fruit salads, jellies, soups, sauces, plain meats, poultry, stews, sweet dishes, teas, bean and lentil dishes. Add fresh sprigs to cooking water of peas, carrots, fresh beets, new potatoes, and in vinegar. Mint flowers can be used in salads as well as garnishes for desserts. In Middle Eastern dishes, mint is used for cheese pastry fillings, yogurt dressings, and stuffing’s for vegetables such as bell peppers, tomatoes, and eggplant. Mint tea is useful for soothing upset stomachs. To brew a cup, use 1 teaspoon (5 mL) dried leaves or 3 teaspoons (15 mL) crushed fresh leaves in 1 cup (250 mL) of boiling water. Steep to taste. Mint can be dried or freeze leaves in butter, oil, or ice cubes.

Dill: The Most Important Culinary Herb in Scandinavia

he ancient herb, Anethum graveolens or Fernleaf dill as it is commonly known, was mentioned some 5,000 years ago in early Egyptian writings. It is the most important culinary herb in Scandinavia, as popular as parsley is in other parts of the world. The word ‘dill’ stems from the Old Norse word dilla, meaning “to lull,” and can be grown indoors and out. The feathery leaves make dill a pretty foliage plant, which is lovely as a green foil for the flowers in your garden. The fragrance of dill on fingers evokes a ‘comfort smell’ for many people as the leaves smell of homemade dill pickles. Old-fashioned dill water or gripe water as it is commonly known (made by infusing crushed dill seeds in hot water), is still used as a remedy for indigestion in adults as well as children.

Dill is an annual but self-seeds so once planted you will have it forever in your garden as long as you allow some of the plants to go to seed. Dill has yellow flowers and grows 1 – 4 ft. (30 – 120 cm) tall outdoors. In pots indoors, dill will be less tall. Grow dill from seed and when thinning, use the seedlings you pull up, as they are tender and delicious. Dried dill leaves are known as ‘dill weed.’ If you need dill seed for your fall pickles, plant some dill in mid-July to ensure you have ripening seed.

Cultivation requirements: grows best in deep, well-drained, fertile, sandy loam, likes compost or manure. Dill must be grown in full sun and watered during dry periods. Dill is easily grown from seed and grows well indoors if grown under fluorescent lights. Hang the lights 6 inches (15 cm) from plants and leave on for 14 hours a day. Dill does not transplant well and it needs a deep pot for its long taproots. Pinch out the tops to prevent flowering and seed setting to keep plants growing longer.

In the garden, dill can be planted with cabbages but not near carrots. In the kitchen, use dill for pickles, cabbage, turnips, cauliflower, in butter on fried or grilled fish, sour cream, meats, stews, cream cheese, dips. Use fresh with green beans, potato dishes, cheese, soups, salads, seafood, sauces, and snipped on vegetable dishes. Sprinkle young dill on broiling lamb, pork chops, or steaks during the last 5 minutes of cooking. Seeds can be sprinkled on toast or crackers with salmon that has been mixed with mayonnaise. Seeds and leaves can be used in fish sauces. Zucchini can be sliced thin and sautéed in olive oil and fresh dill leaves for a nice side dish.

Fresh dill can be kept in the fridge for a few days by submersing the stems in a glass of water. Cover loosely with a plastic bag and make sure the leaves are above the water. Fresh leaves can be frozen in re-seal-able bags and used in dishes. Seeds can be stored in a closed container and used as needed. You can eat the leaves, seed heads, and seeds. Use seeds if cooking for a long time and dill weed if adding at the last minute. Dill can be dried or frozen.

Chives (Allium schoenoprasum)

Known as common garden chives, Allium schoenoprasum, can be grown indoors and out. Chives are rich in vitamins A and C, potassium, and calcium. They are grown for the flavor of their leaves, which is reminiscent of onion, although much milder. Both the stems and light purple flowers are used in cooking and the snipped leaves are an addition to many dishes. Chives lose their flavour with long cooking so it is best to add them to dishes at the last minute. For chopping stems, a pair of scissors is the best tool.

Chives can be frozen or dried. They are less flavorful when dried rather that frozen, so they are best used when fresh and snipped, or snipped and frozen. In both cases sort them carefully, removing any yellowing leaves and shoots, and keep only the plump green ones. It is possible to place chives in non-iodized salt, keep them there for several weeks, remove the leaves, and then bottle the ‘chive salt’ for use in flavoring.

Chives are a perennial in the garden and grow approximately 12 inches (30 cm) tall. They are extremely easy to grow, are drought tolerant, rarely suffer from disease or pest problems, and don’t require fertilizer. Cultivation requirements for growing chives: full sun, will tolerate light shade; grow best in well-drained, organic, fertile soil; keep soil moist – use mulch, and water during periods of drought. Chives tend to get overcrowded so dig and divide every three to four years.

Chives are easily grown from seed or can be brought indoors at the end of the growing season. If you are bringing chives indoors, divide a clump, and pot up in good houseplant soil. Leave your chive plant outdoors for a month or so after the first frost to provide a short period of dormancy. Bring them indoors and provide the requirements needed for them to start growing again. To harvest, snip leaves 2 inches (5cm) from the base of the plant. Cut flower stalks off at the soil line once they have finished blooming. This prevents the plant form forming seed and keeps it more productive.

Chives require at least five to eight hours of sunlight a day. Grow them on a southern or eastern exposure to the light. If you are growing them on a windowsill, turn regularly to ensure every side receives light. If you are unable to provide this amount of light, they also grow well under fluorescent lights. Hang lights 6 inches above the plants and leave lights on for 14 hours per day.

In the garden, plant chives with carrots. They are good companion plantings for tomatoes and fruit trees. Chives or garlic planted between rows of peas or lettuce control pashas and are reported to control the incidence of aphids when planted between roses. In the kitchen, use chives in omelets, scrambled eggs, casseroles, rice, dips, gravies, butter, meat, and seafood. Chives can be added to soft cheese, salads, sandwiches, sour cream, vinegar, and bake potatoes. Chive blossoms can be used for garnishing and are particularly attractive in salads. Chive stems can be used for tying up little bundles of vegetables for appetizers.

Basil: The King of Herbs

One of the most popular herbs is Ocimum basilicum commonly called sweet basil. Often called the ‘king of herbs,’ basil can be grown indoors or out. Sweet basil has inch-long, oval-pointed, dark green leaves and a clove-pepperish odor and taste. Sweet basil makes a handsome, bushy small plant, growing to a foot or more indoors. A purple-leafed variety, ‘Dark Opal’ is decorative, makes a lovely houseplant, and is equally useful in cookery. Do not let basil bloom, or it will go to seed. Instead, pinch out the plant tops and they will grow into compact little bushes.

Basil is an annual and grows 12 – 24 inches (30 – 60 cm) as the height varies according to the variety. Cultivation requirements for growing basil: full sun; light, well-drained, nutrient rich, slightly acidic soil; frequent watering (don’t water log); will not tolerate cold; pinch off flower stalks for a longer season of leaf production.

Basil can be easily started from seed or can be brought indoors at the end of the growing season. If you are bringing basil indoors, choose the most robust plants. Before the first frost, dig them out of the garden and pot them up in fresh potting soil. Basil can also be grown in pots outdoors and treated the same way when bringing them in for winter. Check for insects and if there is an infestation, spray with a soap and water spray. Gradually reverse the hardening off process by keeping the pots out of direct sunlight for about a week. The plants will become acclimatised to the lower light conditions they will experience indoors. Bring them inside and provide the conditions they need to continue growing.

Basil requires at least five hours of sunlight a day to stay healthy and flavorful. If you are growing basil on the windowsill, turn regularly to ensure every side receives light. Don’t let basil leaves touch the cold glass. Basil grows even better under fluorescent lights in the winter. Hang the lights 6 inches (15 cm) from plants and leave lights on for 14 hours a day.

There are many cultivators of basil. Two that are particularly popular are: O. basilicum ‘Dark Opal’- only herb to win the All American Award of Excellence – can be used the same as sweet basil; O. basilicum ‘Citriodorum’- strong lemon scent – nice for tea and with chicken and fish.

In the garden, basil can be planted with tomatoes as it helps to overcome both insects and disease. Basil also repels flies and mosquitoes. In the kitchen, use basil in tomato dishes (both raw and cooked), pesto, sauces, salad dressings, soups, fish dishes, mushroom dishes, egg and rice dishes, mixed with other herbs, omelets, pasta dishes, vegetables such as carrots, eggplant, cabbage, squash, and zucchini. Use fresh leaves in salads and add fresh leaves to vinegar and extra virgin olive oil. Basil can be used fresh, frozen, or dried. Use basil with discretion, as it is one of the few herbs that increase in flavor when heated.

Herb Garden Kits

Here are some tips for herb gardening indoors that will simulate the conditions in an outside garden. For Herb gardening indoors the growing climates need to be pretty much the same as the conditions outside.

The easiest way to grow herbs indoors is with herb garden kits. The kit will supply instructions, containers and seeds. You need to make sure you have a sunny windowsill that your herbs will love.

Herb garden kits contain a large variety of herbs and can be categorized into Italian herbs, culinary herbs, international herbs, German herbs, herbal tea herbs, salsa herbs and many, many more. All herb kits are different but contain similar items in which to get started with. All herb kits will contain seeds. Some herb kits will contain a dome that will provide consistent temperature and humidity for the herb plants to thrive and to grow a healthy root system. They will also contain an instructional guide. This will give the herb grower easy to follow instructions to succeed with their herbs. Some kits will offer recipes in which to us the herbs that you are growing. Other websites that sell herb garden kits will offer a newsletter you can sign up for which will provide recipes and additional useful information. Kits will also provide the planter in which the herbs will be grown in. Again, all kits are different but, most kits will also provide either soil or pellets in which to grow the seeds with.

An advantage to growing herbs in a container is that you have the freedom to move them about as you please. Annual herbs can spend all of their time indoors but, perennial herbs do better if they were to be placed outside during the summer. Although all herbs should be brought inside before the first frost in order to avoid the loss of foliage. This rule is over looked when it comes to mint, chives, and tarragon. These types of herbs will go into a rest period then form firmer and fresher growth after it is introduced to a light frost.

There is probably a better feeling of accomplishment when you become an herb expert and can grow any kind of herb in your garden. But it takes work to get there and a good way to learn is through an herb kit where the difficulties are removed and you are left with the enjoyment of the herbs. Once you get to know the herbs you are growing a little bit more, you can move them into your garden and you are on your way to becoming an herb expert.

Herb Garden Plants

Herb garden plants come in annuals, perennials, and biennials like other types of plants. There are so many different types of herbs and each one is different. If you are interested in a specific type of herb, you should research that one to understand the care it needs and how to use it properly. This article will get you started in understanding general different types of herb plants and what they are used for.

Known as common garden chives, Allium schoenoprasum, can be grown indoors and out. Chives are rich in vitamins A and C, potassium, and calcium. They are grown for the flavour of their leaves, which is reminiscent of onion, although much milder. Both the stems and light purple flowers are used in cooking and the snipped leaves are an addition to many dishes. Chives lose their flavour with long cooking so it is best to add them to dishes at the last minute.

Parsley is an extremely popular herb that is used mostly as a garnish. Aromatic herbs have pleasant smelling flowers or foliage. Oils from aromatic herbs like loyage, mint, and rosemary can be used to make different types of perfumes, toilet water, or other various scents. Parts of aromatic herb plants used intact can also be used in the home to scent linens or clothing. They can also be dried and made into potpourri which will enable them to be able to retain their aroma for a long period of time. Lavender and lemon verbena are great herbs to use for potpourri. Some herbs are also used for medicinal purposes. For centuries herbs have been thought to have the ability to cure the body. Present medical knowledge recognizes that some herbs are beneficial to one’s health, others are overrated. Herbs used for medicinal purposes should be used carefully. Some herbs are harmless but others can be dangerous if eaten.

With starting seeds, remember its germination and soil temperature rules. If you see the seedlings sprouting, check the plants’ air circulation, humidity and sunlight. When you see some leaves appear, allow proper spacing.

Why Would You Grow Herbs?

Herbs have been used to treat illness and also in cooking. They were even believed to have magical charms. Do you want to have your own herb garden?

First you’ll want to choose the herbs that you’ll plant. You might have a hard time doing this because of the huge scope of herbs available. But the best way to choose is to do what I did; just look at what you have in your kitchen. By planting your own collection of these herbs, you can save money on buying them from the grocery store while having the added benefit of freshness. Some of the herbs you might start with include rosemary, sage, basil, dill, mint, chives, and parsley among others.

All plants need three main things in order to grow successfully; sunlight, soil and water. Herbs are no exception. Sunlight is key to growing any type of plant including herbs whether they are grown indoors or in a garden. You should place herbs grown in a kitchen or other room in a south or west facing window to get the best kind of sunlight. Different types of herbs have different light requirements but, for the most part, all need a sunny location.

When it comes time to harvest the herbs you have labored so hard over, it can be fatal to your plant to take off too much. If your plant isn’t well established, it isn’t healthy to take any leaves at all, even if it looks like its not using them. You should wait until your plant has been well established for at least several months before taking off any leaves. This wait will definitely be worth it, because by growing unabated your plant will produce healthily for years to come.

Once you’ve harvested your delicious home grown herbs, you’ll want to use them in cooking. Why else would you have grown them? Well first the process begins with drying them out. This is easily achieved by placing them on a cookie sheet and baking them 170 degrees Fahrenheit for 2 to 4 hours. After they’re sufficiently dried to be used in cooking, you can consult the nearest cookbook for instructions on using them to effectively flavor a dish.

With these tips listed above, you will be able to care for your herbs and ensure a healthy plant. You should also include periodic light feeding and yearly re-potting for optimum health of the herbs.

Herb Garden 101

Herbs can be traced back into the times of the ancient Egyptians and the ancient Chinese. There are also references in the Bible and medieval documents that show herbs were used by most households. Growing herbs is something that is very beneficial to gardeners for several different purposes. Herbs may be used to flavor food, for potpourri, for tea, for medical purposes or to even control pests in the garden. Herb gardens can be specialized towards one of these specific areas or a mixture of a few different purposes. They can also be grown in a garden with other species of plants or in containers indoors.

Herb gardens can be grown in different ways such as an indoor herb garden in the kitchen or a small plot in the garden. A small plot of four feet by six feet is a large enough area to support a small family. Although a popular use for herbs are for cooking known as culinary herbs, they are also grown for their aromatic foliage and some for the beauty of their flowers. They can be used fresh or dried. Some herbs are used as garnish for plates or salads while other types of herbs can be used to perk up the flavor of a dish.

Like all other plants herbs grow as annuals, perennials, shrubs, and trees. When planting herbs, you should use well-drained soil. If you find that your soil is heavy or compacted, you can add organic matter to it. Fertilizers are not necessary either. Most herbs prefer a sunny location although a few prefer full shade. Many herbs will grow well with afternoon shade. Amazingly, very few diseases or insects attack herbs. Sometimes in dry, hot weather red spider mites can be found on low-growing plants and aphids may attach dill, caraway, anise, or fennel. Rust can also affect mint.

Herbs can be bought and planted into a home garden or they can be grown from seeds. It is an honor and a joy to be able to see a plant be grown from a single seed. You are able to enjoy every step of the process from birth to death in a respect. When growing a plant like an herb from a seed the experience is all the more rewarding because herbs are so useful. Almost all herbs can be grown from a seed. Seeds should be placed in a shallow pot or box in the late winter. Use a light, well-drained soil to grown your seeds in. Since herbs do not have a deep root base, make sure not to cover the seeds too much with the soil. They should be planted shallow. Follow the rule: the finer the seed, the shallower it should be sown. You can transplant the seedlings to the outdoors in the spring. Although most herbs can be grown from seeds, some herbs do not transplant well. Herbs like dill, fennel, anise, and coriander should be planted directly into the garden.

Although growing herbs in a home garden is extremely easy and worthwhile, there is a lot of information you need to know and understand about herbs. This article has given you a lift and now it is time to complete the journey with more information. And you can find all of the information you need right here! Good Luck!