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Herbs, Nature's Mysterious Miracle Plants. Custom Search Herbs are a wonderful addition to any garden, large or small. I love them because they are extremely easy to grow, they are not only colorful, but they add wonderful fragrances to your garden, they add zing and flavor to your cooking and they also have medicinal uses as well. They are nature’s mysterious miracle plants.
We can classify these plants according to use;
Healing herbs have been used by mankind for thousands of years, and even now in our age of chemistry and synthetics there is an ever growing awareness of these age old methods. Medicinal plants as a rule should not be relied upon by a lay person or amateur due to the many variables involved. I have only mentioned this classification as a matter of interest.
Culinary varieties are more familiar to our modern lifestyle. Some of the more common types include anise, bay, basil, caraway, chervil, chives, coriander, caraway, dill, fennel, horseradish, marjoram, mint, oregano, parsley, rosemary, sage, savory, sorrel, tarragon and thyme
One of the most enjoyable things about these plants is working in your garden and brushing up against a rosemary plant, a lavender plant, or a mint or basil plant. The aroma emanating from the plant is a wonderful experience. These aromatics can be utilized as pomanders, potpourris, or in sachets. They are also widely used in Ayurveda and other naturopathic medical treatments.
These also are not as well-known as the culinary varieties, but for those people who are into the hobby of dying cloth and material, it is a wonderful way to discover new colors and tones. Due to the vast amount of information regarding this subject and for a deeper understanding of herbal usage, I would recommend reading a good reference such as “The Rodale Herb Book.” These wonderful plants can be grown almost anywhere; inside, outside, window sills, rock gardens, or even as a border for your vegetable garden to act as an insect repellent. Only a few plants will be required to satisfy the needs of the average family. All that is needed is a well drained area. Little or no fertilizer is necessary. Herbs can also be companion planted right among your vegetables to repel insects and encourage crop growth. Go to
companion planting
for a partial list.
PreservingWhen harvesting the leafs, snip what you need directly from the plant, but try to harvest or cut before the plant flowers, they will be at their best flavor at that time. Cut the plants so that the stems remain fairly long, this will facilitate hanging them for drying. Wash the leaves and stems thoroughly, especially if they have been sprayed with pesticides, and yes, even organic pesticides. Use a fine mist sprayer and dry them using towels or by shaking.
DryingTo hang the plants for drying, remove the lower leaves from the stems and tie a bunch together at the top of the stems. Do not overcrowd them in order that they get good air circulation. Locate a dry, warm, dark and well ventilated place such as a closet that is out of the way and has a temperature of around 68 degrees F. Let the bunches dry for one to three weeks. Check to see if they have become crumbly by taking a leaf and rubbing it between your fingers. If it crumbles, they are ready to be taken down and stored. Remove leaves and pick out any foreign material before placing them in an airtight glass or jar. It's best to keep the leaves whole, breaking or crumbling them up only when you are ready to use them in cooking. Store the jars in the pantry where is dark, light will cause the contents to lose their flavor.
FreezingSome herbs freeze very well, usually these are the soft-leaf variety such as basil, tarragon, lovage and parsley. Some such as chives, can only be frozen as they do not dry. Wash and dry freshly picked plants as above, strip the leaves off and place them in freezer bags or containers. Be sure to label and date them as they have a shelf life of about three months. If you want them to last longer, blanch them for a few seconds in hot water, dip in ice cold water, and place them in the freezer in bags or containers immediately. Blanched herbs will freeze for up to six months. Flavored OilsTo steep in oil, harvest and prepare the plants as above. Olive oil is the oil of choice for most cooks, but any oil that you choose is usually fine. If you wish you can leave the stems on before placing in the bottle. Herbs with the stems remaining inside the oil bottle make a very attractive presentation and are a wonderful gift item. Keep the flavored oil in a cool or refrigerated place, especially during warmer month. Be sure to use within six months of preparation. Remember that when substituting dried herbs for fresh, the dried ones are at least three times more powerful than fresh ones. The texture of frozen herbs does not allow them to be used as a garnish; they're only good for cooking.
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