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GROWING CULINARY HERBS
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Oregano
Use for
tomato dishes, chili, pizza, meats and salads. |
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Culinary herbs are
very easy to grow and they give a big payoff for a small investment of
time, money and space. If you want to grow your own herbs, and you don't
have garden, you can grow a wide variety of herbs herbs in a pot, window
box or some other planter of your choice. Begin with a small potted herbs
from local nursery.
Herbs like well-draining
soil and lots of sunshine. Some herbs (like chives, parsley and cilantro)
will tolerate some shade. Most herbs do not require fertilizing, but if
plants are not flourishing, try organic emulsions available at your local
garden centres.
If you plant your
herb garden near the kitchen, you can enjoy the plants and harvest the
leaves easily as they reach the peak of quality. Some that are especially
popular are basil, bay leaf, parsley, thyme, tarragon, rosemary, mint,
sage, sweet marjoram, savory, oregano, chervil, chives, and dill. |
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Basil
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A single plant of
perennials is usually enough, but with very popular plants such as basil,
you may want more of each variety (opal basil, sweet basil, holly basil,
camphor basil, thai basil, lemon basil, greek basil etc.)
Basil - Very
good to use in tomato salads, pesto, tomato sauces, pizza, zucchini dishes
etc.
Sweet Basil
- Use in tomato and egg dishes, stews, vegetables, meats, soups, and salads.
Add a touch to hamburgers, noodles, and salad dressings. |
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Rosemary
Add sparingly
to creamed soups, sauces, poultry, and stews. Blend butter, parsley and
rosemary - spread on chicken thighs or breasts when roasting. |
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Chives
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Dill
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| Chives
- Use as a substitute for onion. Sprinkle as a garnish over vegetables,
eggs, salads, baked potatoes, meats, and soups. |
Dill
- Use for sauces, cucumber salads and preservings, egg salads, seafood
dishes, potatoes, and soups. |
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Tarragon
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Thyme
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| Tarragon
- Usually blended with other herbs. Use for chicken, eggs, fish dishes,
vegetables such as asparagus, leeks, avocado, carrots. |
Thyme
- Can be used with meat, poultry stuffing, gravies, soups, egg and cheese
dishes, vegetables, and seafood. |
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RECOMMENDED BOOKS: |
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A
Cook's Guide to Growing Herbs, Greens, and Aromatics - by Mildred Owen
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Millie Owen was a New Yorker transplanted to rural Vermont. She arrived
in the country knowing little about growing things but dug into the subject
with enthusiastic dedication, teaching herself all about gardening and
edible plants through reading and by trial and error. Her ultimate goal
was to enjoy cultivating and harvesting from the wild the widest possible
assortment of edible botanicals, including greens, herbs, and aromatics
such as garlic, onions, and horseradish.
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Growing
101 Herbs that Heal: Gardening Techniques, Recipes, and Remedies
by
Tammi Hartung
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An excellent guide for novices and experts alike, Growing 101 Herbs
That Heal combines gardening, cooking, crafts, and natural health care
into one sturdy manual. The author's care and concern for healthy plants
and people are evident on every page, and there's an astonishing amount
of detail in every section. Simple plant listings cover multiple pages,
outlining everything from drainage preferences to the size and color of
blooms. The different garden styles presented range from formal knot gardens
to carefree wild gardens, with lots of choices for raised beds and containers.
Organic methods for fertilizing and pest control are emphasized-time to
get familiar with beneficial nematodes! |
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Growing
& Selling Fresh-Cut Herbs (Making a Living Naturally) by S. Shores |
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Growing
Herbs from Seed, Cutting & Root : An Adventure in Small Miracles -
by Thomas Debaggio |
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Growing
Your Herb Business - by Bertha Reppert, Deborah Balmuth |
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