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Build your own herb garden By Suze Mae

September 7th, 2008

Follow these step-by-step guide to building your herb garden and enjoy them for your future cooking adventures!

Step One: Deciding on Location and Size
Start with picking a location. Generally, a kitchen garden can be an area 20 by 4 feet. Individual 12- by 18-inch plots within the area should be adequate for separate herbs. You might like to grow some of the more colorful and frequently used herbs, such as parsley and purple basil, as border plants. Keep annual and perennial herbs separate.

When selecting the site for your herb garden, consider drainage and soil fertility. Drainage is probably the most important single factor in successful herb growing. None of the herbs will grow in wet soils. If the garden area is poorly drained, you will have to modify the soil for any chance of success. To improve drainage at the garden site, remove the soil to a depth of 15 to 18 inches. Place a 3-inch layer of crushed stone or similar material on the bottom of the excavated site. Before returning the soil to the bed area, mix some compost or sphagnum peat and sand with it to lighten the texture. Then, refill the beds higher than the original level to allow for settling of the soil.

The soil at the site does not have to be especially fertile, so little fertilizer should be used. Generally, highly fertile soil tends to produce excessive amounts of foliage with poor flavor. Plants, such as chervil, fennel, lovage, and summer savory, require moderate amounts of fertilizer. Adding several bushels of peat or compost per 100 square feet of garden area will help improve soil condition and retain needed moisture.

Step Two: Select Your Herbs
Composing the right combination for your garden can be challenging since there are so many herbs to select. Great way to start the mix and match is to to think of color and texture. Also research which herbs like to be next to what other herbs. Compatibility of the herbs can result to a more successful bloom.

Culinary herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. These herbs, because of their strong flavors, are generally used in small quantities to add flavor. Parsley, produced in the largest amount, is used mostly as a garnish. Next in popularity is sage — an important flavoring in pork sausage. Other popular culinary herbs include chives, thyme, savory, marjoram, mint, and basil.

Step Three: Draft a Layout

Step Four: Sow and Plant the Seed
Nearly all herbs can be grown from seed. Although rust infects mints, very few diseases or insects attack herbs. In hot, dry weather, red spider mites may be found on low-growing plants. Aphids may attack anise, caraway, dill, and fennel.

A few herbs, such as mints, need to be contained or they will overtake a garden. Plant them in a no. 10 can or bucket; punch several holes just above the bottom rim to allow for drainage. A drain tile, clay pot, or cement block also can be used. Sink these into the ground; this should confine the plants for several years.

Herbs can also be grown in containers, window boxes, or hanging baskets. These methods will require more care, especially watering.

Step Five: Protect your Assets
Perennial and biennial herbs should be winter protected. Many herbs are shallow-rooted, which makes them susceptible to heaving during spring thaws. Mulch with straw, oak leaves, or evergreen boughs 4 inches deep to protect the plants. Apply the mulch after the ground has frozen in early winter. Do not remove the mulch until plants show signs of growth in early spring. Early removal could result in some early frost damage.

Step Six: Harvest your Herbs
Fresh leaves may be picked as soon as the plant has enough foliage to maintain growth. To ensure good oil content, pick leaves or seeds after dew has disappeared but before the sun becomes too hot. For dry, winter use, harvest leaves before the flower buds open. Pick the seed heads as the color changes from green to brown or gray. Wash dirty leaves and seed heads in cold water; drain thoroughly before drying.

Baby Kiwis, Goodness in Small Packages By dailyyummy

October 12th, 2007

It looks like mini citrus fruits and it comes in small packages, often overlooked in the market, these Baby Kiwis are terrific. Green, with slight gold and reddish highlighting, Baby Kiwis are high in flavor and antioxidants. At first bite, you won’t believe that these are unsweetened all natural product of nature; it almost taste like candy.

Baby Kiwis’ beautiful green skin lacks the undesirable fuzz found on the larger, well-known variety. They are just as delicious and refreshing as well. Baby Kiwis are handpicked and immediately hand-packed with care. They have a shelf life of 7 to 14 days. Eat Baby Kiwis whole right out of the hand or create delightful snacks and hors d’oervres for any occasion.