Showing off your herbs

I don't know about you, but I like to show off my herbs in nice teracotta pots, particularly when I'm growing them indoors. They make a nice feature in the kitchen or conservatory and are a talking point when friends and family drop by.

I like to label them as I can't always remember each variety, particularly if I am growing several similar types. Plastic labels look OK, but I prefer to use metal ones - they look much nicer and are more robust.

Metalgardenmarkers.com supply garden markers, plant stakes, and plant labels in a range of differing styles, shapes and sizes. They are a simple, attractive, and inexpensive way to keep your herbs organized. They also sell accessories such as marker pens and provide information on how to best use the labels.

The mini version is perfect for using for your herb pots. They are just 6″ tall, so will fit neatly, even in the smallest of pots.

The markers are available in packs of 25 or 100. In the slightly larger sizes, I like the copper version which is 10″ tall. Metal Garden Markers also offer a free brochure and you can sign up for a monthly newsletter on the site as well.

Metal Garden Markers really are a great way to label your herbs.

Storing your herbs

When you are storing the herbs you have collected there are many methods to investigate. Some will work better than others. It is all a matter of preference. You can read through and decide what will work for you.

The first method which many people find very simple is freezing. There are two ways to freeze herbs. You can collect the fresh leaves and put them on a cookie sheet in the freezer. When the leaves have been frozen completely, just place them in a storage bag, label the bag with the date and contents, and stick it back in the freezer. Just do not expect the herbs to act or look like fresh when you thaw them. They will still be good for cooking.

Another way to freeze the fresh herbs is one of my favorites. Fill an ice cube tray with the chopped leaves from the herb plant you desire. Fill the tray with water and freeze. When the ice cubes have completely frozen, separate them and put them into freezer bags which you have labeled. You can then take them out of the freezer one cube at a time to add to stews, soups, and other dishes.

I will say that you can store dried herbs in the freezer as well. This can keep them from becoming rancid from being stored too long. This is a good precautionary method in case you did not let the herbs dry long enough. There are times when you think the herbs are dry but you find later they are mildewing in the jars. This means moisture still existed in the leaves. When you freeze the dried herbs, if there is any moisture, it will not affect the herbs.

Many times you will find it is easy to store dried herbs in containers. The best container is one which does not let in light. You can find many apothecary jars with tight fitting lids or even rubber seals. These are the perfect storage containers. With a dark colored jar or bottle the light cannot get to the herbs. Making sure the lid seals properly assures no air can get into the herbs, as well.

Storing herbs in oil is also a good way to preserve the flavor. As long as the oil stays fresh you can keep the herbs. Make sure the leaves are dry and insert into an oil filled jar. This will preserve the flavor. If the oil goes bad, which usually happens in six months or so, the herbs must be disposed of. One of the benefits of preserving the herbs in the oil is you will wind up with an herbal oil which is excellent in cooking.

Boiling water can be a challenge to the beginning cook. Add some herbs to that pot of water and you have the basis for a great soup. Any dish can be enhanced with the use of herbs. Their natural fragrance and flavor just add that perfect blend to make a meal complete.

Herbs like oregano and basil are the base of many Italian dishes. Cilantro and Cumin are what make Mexican dishes taste so authentic. More exotic spices like allspice and ginger can add beauty to the kitchen as well as tasteful treats to the mouth.

There is a difference between using fresh and dried herbs in cooking. The fresh herbs add a delicate flavor. The essential oil is not as concentrated as it is in the dried herbs. The general rule of thumb when using dried herbs is 1 teaspoon dried to 1 tablespoon fresh herbs.



You can blend herbs together to make many different fragrances and flavors. Some of the most popular seem to almost compliment each other as well as the food we put them in.

For some of us, natural is the way to go. With an endless supply of fresh herbs, which you can dry, there is no end to the mixes you can make for dips and salsas, or spreads and appetizers. I have included some of my favorites to give you an idea of what you can do with the herbs you grow.

There are many dishes you can make yourself instead of buying the boxed version. Fresher is better every time. When you taste the recipe which you have made with your own natural herbs, you may never want to use the boxed stuff again.

Choosing your Herbs

Herb gardens have strong roots in American gardening, and with increased interest in natural foods and alternative medicines, are growing in popularity. Cultivating your own herbs can save you lots of money, and store-bought herbs can't compare with the taste and aroma of freshly harvested herbs. Extracts and dried herbs can be dried and used long after the growing season is over for cooking, health, fragrance and decorative items such as wreaths.

Easy to grow, herbs are seldom attacked by insects and diseases. While most herbs are small, non-woody plants, some herbs, such as rosemary and lavender, may grow to small shrub-like plants.

Historically, people have used herbs to flavor food, heal, and create magical charms. Many of the charms can be connected to what we now know to be medicinal properties. Early settlers brought to the new land the herbs they used for health, flavoring, storing linens, fabric dyes and home fragrance. Immigrants from European, Asian and other lands contributed their herbs to the ongoing exchange of slips, seeds, and plants. Of course, American Indians had already been using many of these herbs, in their cooking, healing and leather dying.

With so many herbs today, it can be difficult to choose which ones to grow.

Just as with any plant, you should select herbs that will grow well in your location zone (unless growing indoors of course). The USDA hardiness zones serve as a rough guide, and your local university extension can also help. Remember, microclimates can exist within these zones, and plus shady spots provide cooler temperatures and sunny spots provide warmer temperatures.

Other things to consider:

How do you want to use the herbs?
If using for culinary purposes, which flavors do you like?
What type of visual impact do you want? (herb garden design will be discussed
in Part 2)
Which herbs have the fragrances that you will enjoy when visiting your garden
or using in the home?

For example, a few of the herbs commonly used by chefs include rosemary, oregano, dill and mint. Herbs with medicinal properties include oregano (respiratory), comfrey (arthritic or rheumatoid dogs), rosemary (headaches), and many more. Herbs treasured for this fragrance include lemon balm, mint, sage and well, just about any herb! Some herbs, such as the mints, are quite invasive, but there are solutions for this we'll discuss in Part 3.

Don't worry about making all of your selections right away. Space can be left in your garden for not only propagating the herbs you enjoy but for adding herbs
as your interest and needs increase.

Finally, here are a few examples of commonly used herbs:

Annuals (bloom one season and die): anise, basil, chervil, coriander, dill and summer savory.

Biennials (live two seasons, blooming second season only): caraway and parsley.

Perennials: (overwinter; bloom each season once established): chives, fennel, lovage, marjoram, mint, tarragon, thyme and winter savory.

To learn about the qualities and growing habits of individual herbs, consult a good, garden catalog, your library, and/or your local nursery.

Indoor Herb Garden - 8 Wonderful Tips For A Wonderful Indoor Herb Garden!

Can you imagine any meal being cooked without spices or rather, herbs? You would probably comment, “It tastes like sawdust!” At the same time, it feels rather tiresome to keep making umpteen trips to the market just because you have run out of some herb or the other! Therefore, the best thing to do is to cultivate your own indoor herb garden.

The advantage to having herbs within your reach is that all your meals get that added spice and color. And if you collect some tips on how to take care of them, you could grow them in containers or pots the whole year round. So they are always within your reach!

Here are some suggestions on getting started with your indoor herb garden:
(1) Ensure that the soil is of very good quality. Since it is to be kept in a pot or container, the soil should have the capacity to retain water. In fact, if the purchased soil has organic matter added to it, so much the better; the herbs will grow faster. If you feel that soil quality does not matter, then you should not worry about the quality of your herbs either!

(2) Your indoor herb garden does not require all that much water - if they are watered once or twice every week without fail, it should do. This keeps the moisture at the correct level - the soil is always damp, but no water is left standing at the bottom. Too much of water will cause the roots to begin rotting.

(3) Indoors or outdoors, no plant can live without sunlight. Most of the herbs need to be under direct sunlight; so placing them near windows is best. Herbs such as chives, rosemary, basil, thyme and oregano require more than six hours of direct sunlight each day. In case it is not possible to provide direct sunlight, grow lamps or specialized natural light bulbs are available.

(4) Though the indoor herb garden requires direct sunlight, it would be wise to keep the plants a few inches away from the window and not in direct contact with the window glass or window sill. The sills become very hot in the summer months and affect the plants. During winter months, the temperature near the window is much cooler than the temperature a little inside the room.

(5) To ensure faster growth, dried or dead leaves should be removed. So also dead blossoms from plants that produce flowers

(6) The biggest leaves are found at the ends of branches or shoots. Pluck them first for the growth stays in control.

(7) The plants in your indoor herb garden need trimming from time to time. Otherwise, they may become too big for the containers or pots. Trimming should be done with a pair of sharp scissors, never with a knife. A knife can damage the plants because a pulling motion is used.

(8) For additional information, you could become a member of a gardening club or organization. Otherwise, turn to the Internet for advice. Experience is of course the best teacher to guide you regarding your indoor herb garden!

Abhishek is a self-confessed Gardening addict! Visit his website http://www. Gardening-Master.com and download his FREE Gardening Report “Indoor Gardening Secrets” and learn some amazing Gardening tips for FREE! Create the perfect Garden on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available!. http://www. Gardening-Master.com

Check out indoor herb gardening

Growing Herbs Indoors

Growing herbs indoors is a wonderful way to garden year-round. Indoor herb gardens are also terrific for people who love to garden but don't have space outside because they live in an apartment or condominium.

Fortunately growing herbs indoors is easy, and they're generally low-maintenance. Here are some quick tips to get you started.

1. First of all you need to know which herbs are the best to grow indoors. Some favorites include: basil, sage, rosemary, oregano, dill, chives, fennel and parsley. Choose the ones you like best and buy the seeds or plants to start your indoor herb garden today! Just be sure to purchase your herb seeds or plants from reliable sources.

2. Some items you'll need are, of course, your herbs, and also some high-quality compost and containers. Small terra cotta pots that are approximately six inches in diameter at the top and are six to twelve inches deep are perfect for growing herbs. You can also use long, narrow containers, which allow you to plant several different types of herbs in one container. This type of container also has the advantage of fitting windowsills nicely.

3. To plant your herbs, you want to put a layer of two to three inches in the bottom of the pot or container. Position the herb seeds or plants and then finish filling them up with the compost. You want to leave about one inch at the top of the pot or container to make watering simple.

4. Now, find a sunny spot. Herbs do need quite a bit of sunlight, around five hours a day, but you want to be careful not to place your herb garden containers where the plants will experience extreme temperature shifts, such as close to a stove or radiator. If you don't have a place where your indoor herb garden can get plenty of sunshine, you may want to purchase an indoor plant light. These are generally inexpensive and well worth the price when growing delicious herbs indoors.

5. Keep the plants in your indoor herb garden moist. You don't want to get carried away and over water because herbs don't like to sit in soggy soil, but the dirt should always be damp when you touch it. To keep it that way, especially if the air in your home or apartment is extremely dry, you should mist your indoor herb garden plants daily.

6. Get your children involved! An indoor herb garden is a terrific way to introduce children to gardening in a way that isn't overwhelming or too difficult. They'll be thrilled to watch seeds grow into plants that they can actually eat!

Once your indoor herb garden is thriving you do want to use them, and the great thing is that the more often you cut the herbs, the more they'll grow. So go ahead! Perk up your homemade pesto or spaghetti sauce with that oh, so fresh basil. Season your chicken with some straight-from-the-indoor-herb-garden rosemary. Herb gardening is a satisfying way to garden and improve your cooking at the same time!