"Thyme" for Herb Gardening
A little
herb goes a long way in adding flavor to many food dishes. The leaves
and
sometimes the seeds of herb plants (see chart) can be used for
seasoning
or scenting. Many herbs also are grown for their bright flowers and
foliage.
Herbs
can be raised inside in containers or outdoors in vegetable gardens,
flower
beds or rock gardens. Locate perennial herbs at the side of the garden
so they will not be in the way during plowing time.
Only
a few plants are needed to supply a family with herbs. A well-drained
area
is best for growing herbs. Little or no fertilizer is required.
Getting Herbs Started
Annual
and biennial herbs can be grown from seeds. Sow seeds in shallow rows.
Perennial herbs can be propagated by division or cuttings-- allowing
you
to grow new plants from old.
Perennial
plants should be divided every three to four years in the early spring.
Dig up these plants and cut into several sections. Another method of
propagation
is to cut 4-to-6-inch sections of the stem and place the cuttings in
moist
sand in a shady area. Roots should form on these cuttings in four to
eight
weeks.
Gardening Glossary
Annual - Bloom
one season and die
Biennial -
Live two seasons, blooming second season only
Foliage - Leaf
growth
Perennial -
Bloom each season once established
Plant oil -
Plant oil gives herbs their flavor, aroma
Propagate -
To grow new plants from seeds, cuttings, division
Sow - To plant
seed for growth
Harvesting Herbs
Leaves
may be cut from the plant as they are needed. Most herbs reach their
peak
for flavor before flowering. That is the best stage to harvest leaves
or
seeds for storage. Herbs may be dried or frozen before storing. Dried
herbs
are three to four times stronger than fresh plants.
Preserving Herbs
The shelf
life of many herbs is one to two years but this period is shorter when
herbs are exposed to light, heat and open air. Herb leaves keep their
flavor
best when they are stored whole and crushed just before use. When herb
seeds are to be used for cooking, the seeds should be stored whole and
ground up as needed.
Bag Drying
To prepare
plants for drying, remove blossoms from the herb plant and rinse the
leaves
on the stem in cold water to remove soil. Allow plants to drain on
absorbent
towels until dry.
The
bag method of drying requires placing herbs when they are dry upside
down
in a brown paper bag and tying the stems. Leave 1 to 2 inches of the
stems
exposed. This allows the plant oil to flow from the stems to the
leaves.
Place
the bag in a warm, dry location. In about one to two weeks, when the
leaves
become brittle, tap them free of the stems and the leaves will fall
into
the bag. Store leaves in an airtight container away from the
light.
Tray Drying
Clean
herbs as for bag drying but the heavy stalks can be discarded. Put the
leafed stems one layer deep on a tray in a dark, ventilated room. Turn
over the herbs occasionally for uniform drying. The leaves are ready
for
storage when they are dry and the stems are tough.
Freezing Flavor
Herbs
also may be frozen. Rinse herbs in cold water and blanch in boiling,
unsalted
water for 50 seconds. Cool quickly in ice water, package and freeze.
Dill,
parsley, chives and basil can be frozen without blanching.
Herb
 |
Harvesting
|
Use
|
| Anise |
Harvest
leaves as needed |
Leaves
in salads, stews; seeds for cookies, pastries |
| Basil |
Pick
leaves as needed |
Leaves
in tomato dishes, ground meats, soups, stews, salads |
| Coriander |
Harvest
plant when seeds ripen |
Crushed
seeds in meats, sauces, soups, cookies, salads |
| Dill |
Pick
leaves as flowers open |
Seed
heads in pickles, cheese, eggs; Seeds are ready when flat, brown. seeds
in soup, sauces, vegetables |
| Summer
Savory |
Cut
shoots when plant flowers |
Leaves
in meats, fish, soups, beans |
| Caraway |
Seeds
ripen about a month after flowering |
Leaves
in salads. Seeds in breads, cakes, soups |
| Parsley |
Cut
leaves as needed |
In
any nonsweet dish |
| Chive |
Cut
leaves as needed |
Chopped
leaves when onion flavor is desired |
| Garlic |
Harvest
bulbs when leaves dry |
Cloves
in meats, stews, salads |
| Mint |
Use
leaves any time |
Peppermint
leaves in fruit cocktails, ice cream. Spearmint in iced tea, lamb,
jelly. |
| Oregano |
Harvest
leaves as needed |
Leaves
in soups, stews, salads |
| Rosemary |
Leaves
can be cut any time |
Leaves
in meat, sauces, soups |
| Sage |
Cut
leaves before flowering |
Leaves
in dressing, eggs, fish, meat dishes |
| Tarragon |
Harvest
leaves as needed |
Leaves
in salads, fish, poultry dishes |
| Thyme |
Cut
leaves any time |
Leaves
in most non-sweet foods |
Indoor Herbs
Growing
herbs inside requires good drainage, sunlight and adequate water. A
south
or west windowsill provides a good spot for an herb garden. Mix two
parts
sterilized potting soil and one part coarse sand or perlite for the
containers.
There should be an inch of gravel at the bottom of each pot for
drainage.
Winter Protection
Bringing
your herb garden indoors for the winter is one way to ensure flavor for
winter casseroles, soups and stews and to protect your plants from
winter
weather. Biennial and perennial herbs may be transplanted to indoor
containers.
New plants also may be started indoors for winter growing. For those
herbs
remaining outdoors, apply a mulch of straw or of oak leaves 4 inches
deep
after the ground is frozen. A light frost on mint, chives and tarragon
encourages a rest period. The resulting new growth is firm and
fresh. |
