Herbs – The Spice Of Life

Herbs Make Common Foods Taste Special

Most herbs will do well in containers, window boxes and planted directly in your garden soil.
If herbs are conventionally located to you and your kitchen you are more willing and more likely to use them when cooking and serving meals.

Sage is a herb that does well if properly cared for. It requires a lot of pinching and cutting to keep it from becoming woody. As a rule, sage will need to be replanted about every 3 years since it will become woody with few leaves no matter what, so keeping it in a pot makes this change that much easier. Sage dries very well and if you pinch the leaves throughout the growing season, put a rubber band on them and keep them dry and in a dark place after drying. You will have wonderful sage all winter to give your family and guest a special treat.

Rosemary is always a kitchen favorite. It dries perfectly, holds its strong taste all winter, comes indoors and keeps growing in a sunny window and is rarely bothered by insects.
Use rosemary for many herb standards or topiaries. The woody stem is perfect for crafting. The stem also seconds as skewers so each harvest yields two separate herb crops. 1)leaves and 2)stems.
Keep the stems in a freezer bag in my freezer and use them for grilling skewers. Rosemary doesn’t like to sit in water but likes to dry out between waterings. Being in its own container makes the herb grow that much hardier, since it can receive special care.

Basil is one of the most rewarding herbs to grow in a container. It really lends itself well to the other popular container plants like the tomato. Basil likes to have plenty of water to keep its fleshy stems and tender leaves plump, but is susceptible to mildew. In a container, you must be sure the plant gets plenty of airflow.

Thyme is an undervalued herb. Many times it gets planted and never used. Thyme deserves a higher standing on our list of culinary herbs!
It will thrive in a container environment, needing only minimal watering. Some varieties grow into small shrub like plants that enhance an entrance to your home. It’s tiny purple flowers are lovely. Being such a low maintenance herb, thyme will fit in your container garden.

Mint is notorious for getting away from gardeners. You plant one and soon twenty will follow. Planting a bottomless pot into your garden is one way of controlling mint, but keeping it out of the garden completely, by using a separate container, is a better idea. Mint is also so tasty, it will be used more often if it is handy.

Chives Leaves/Flowers Use in fresh or frozen soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese spreads, butters, white sauces, and fish.

English Thyme Use leaves flowers with fresh or dried wild game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce.

Tarragon French or Spanish Use leaves fresh or dried with chicken, fish, eggs, tomato juice, butters especially nice on steak, vinegars, salads, mustards, sauces hollandaise, béarnaise and tartar, soups, chicken, fish, mushroom and tomato and marinades for fish, lamb or pork.

Greek Oregano Use leaves fresh or dried
in white and tomato sauces, stews, soups, fish, lamb, pork, vegetables, butters, and vinegars.

Rosemary Use leaves fresh or dried
with beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups chicken, pea, and spinach, vegetables, and marinades.

Sage Use leaves flowers fresh or dried
with stuffings for fish, poultry, and meat, pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses cheddar, cream, and cottage, sauces brown and meat, soups cream and chowder, beef stews, and vegetables.

Hint of the Day: Use fresh herbs blended with ‘real’ butter or sour cream for that special taste. Herb’s go well with fresh baked potato’s and fresh garden salads.

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11 responses to “Herbs – The Spice Of Life

  1. Pingback: Food – Herb Companions | Town & Country Gardening

  2. Great post – I started my herbs a few months ago indoors and I have been meaning to look up some more info on each of them.

    Liked by 1 person

    • I think the hardest thing about growing herbs is remembering which one(s) like a damp soil the which one(s) like the soil to dry well before you water again.
      Happy herb gardening

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      • Its true! I’m finding that out. I am planting the dry ones in pots and rest are going in a bed so I can water with my brain on auto-pilot. 🙂

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  3. Love this post, my herb garden is very special to me too. 🙂

    Hey, I have nominated your amazing Blog for “The Real Neat Blog Award.” To learn more, please see the post about it on my blog.

    https://gardentokitchenwithsuz.wordpress.com/2015/04/25/real-neat-blog-award-2/

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  4. Great post as I love using herbs when cooking – have them growing by kitchen door. Rosemary has been a troublesome one to keep going so have added some shale to pot to help drainage. Fingers crossed.

    Liked by 1 person

  5. Can’t live without herbs or love!

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  6. There’s nothing like flavouring your dinners with your own home-grown herbs.

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  7. Try rosemary and grate orange zest in an apple jelly, using windfalls and bruised fruit. An excellent companion to lamb, especially Welsh lamb; as the poet said:
    THE MOUNTAIN sheep are sweeter,
    But the valley sheep are fatter.
    – The War Song of Dinas Fawr by Thomas Love Peacock –
    http://www.bartleby.com/246/103.html
    The Jelly helps both to go down well. WT

    Liked by 1 person

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