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I grew up around plants. My mother has always gardened (on a rather large scale), and my grandmother owned and operated a greenhouse. As an adult, I have planted a lot of herbs, vines and trees. I may have a postage stamp of a lawn, but I still grow plenty of my own food and medicinal plants. Here are five easy to grow plants that will help keep you healthy.

Chamomile: This plant does better if it can be outside. If you have a balcony or hanging basket, it would be perfect. It loves being in the ground as well, and it needs full sun. It’s a member of the aster family, so the flowers look like tiny daisies.

The flowers are the part used, and they give off a faint apple smell. It’s used as a calmative, though it can also cause drowsiness. It is generally regarded as safe and can be given to children six and over. Ask your pediatrician before giving it to younger children.

Marjoram: Aside from its culinary uses, marjoram can have a healing effect on the body. It may help deal with insomnia and is also used as a decongestant. Most commonly, it is used as a digestive herb. One side benefit of this plant is that eating it on a regular basis can make your sweat spicy, which discourages bugs from biting. It does well in container gardening.

Mint: There are a lot of varieties of mint, though the most common are spearmint and peppermint. The latter is stronger, but both can be used in similar ways. They are gently stimulating and can settle an upset stomach. Sore throats and coughs can be eased either by mint hard candies ore a cup of mint tea.

This is one species I don’t recommend putting in the ground. If you decide to do so, be sure to use a root barrier, though even that may not work. Mint will send runners underground and you’ll soon find it growing in unexpected places. Usually this not a pleasant surprise, especially for the neighbors.

Parsley: While parsley is good at easing an upset stomach, it’s main use is as a diuretic. Parsley can help get rid of water weight. It is often put on the plate as a garnish, and the reason for that is that it can freshen breath. It’s also occasionally used for tardy periods.

Parsley is a biennial. It will produce leaves only the first year and go to seed at the end of the second. You may want to have two pots going at a time, one year apart and replaces as needed. Parsley is also good in container gardens.

Sage: Fair warning, under the right circumstances, this plant can be huge. I had one that could have reached six feet tall and spread out four feet long and two feet wide. We kept it trimmed back as that was more than we bargained for. It can be grown in a container, but would prefer being outdoors.

Sage is often used by herbalists to help wean children of breast feeding mothers. The sage acts as an antihydrotic, drying the milk up. It is also used for people suffering from IBS. For that, I usually simmer it in broth as sage tea by itself tastes nasty.

Author: Mary Bodel
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Although parsley dresses up dinner plates and serving platters as a colorful crisp garnish, this herb is versatile in its use….and….not just for making a pretty presentation on the plate. Cultivated in gardens and growing wild around the Mediterranean region, parsley’s roots can be traced back as early as the 8th century BC, giving the parsley herb a long and varied history.

Although we currently use parsley as an herb in culinary and medicinal applications, ancient Greeks and Romans used parsley for everything but cooking and eating. The ancient Greeks would weave wreaths of parsley to crown the heads of athletic victors and used parsley in burial rituals to decorate tombs with bouquets of curly green. The ancient Romans chewed on the leaves of parsley to cleanse their breath, but feed the herb to their horses.

Parsley (petroselinum crispum) is the most commonly grown herb. There are three common types of parsley; curly leaf, Italian flat leaf and Hamburg. Most often used as a garnish, the curly leaf parsley tops the sales of parsley , even though it does not have the depth of flavor that flat leaf parsley will add to cooking. Both curly leaf and flat leaf are used frequently in soups, stews, potato dishes and sauces. Paired with chives, the parsley herb will enhance the flavor of scrambled eggs and omelets. The third type of parsley herb, Hamburg, is primarily harvested for its root. Add the Hamburg root to stews in the same manner as one would carrots and the cooked roots will classify as a vegetable, infusing a celery flavor to the dish.

Most often the parsley garnish is left behind on the plate in a restaurant, uneaten; because diners are unaware parsley herb sprigs have a purpose besides presentation. The parsley herb aids in digestion, helping to alleviate formation of flatulence. Parsley also cleanses breath when chewed after a meal and contains high quantities of vitamin A and C, plus iron and other minerals. So don’t leave the Parsley herb garnish behind, eat it up!

Author: Sandra Miracle
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Coriandrum sativum (Umbelliferae)

Appearance:

The entire plant makes a decorative addition to the herb border– it may also be cultivated in pots quite successfully – and will reach a height of 45 cms (1.5 ft). The lower leaves are fan-like (similar to flat-leafed parsley), upper leaves are filigreed and the tiny flowers in high summer are a pinkish mauve.

Description:

Coriander has developed into 2 distinct categories – the seeds and the leaves. Despite the seeds being cultivated and used for over 3000 years, the leaves were virtually unknown in the West as a culinary entity up until the mid 20th century; coriander leaves are now reputed to be in the top 5 most popular herbs worldwide. Once seldom listed in herb garden information brochures, fresh coriander has come into it’s own at last.

Known variously as silantro, coriander and dhania – depending on your country of residence – the leaves of coriander have taken the world by storm. Before the seed ripens the entire plant can be distinctly odorous, but on maturity the rich aroma develops.

Usage:

For the best flavour, seed should be freshly ground shortly before use. In Indian cooking the seed is roasted before being ground for use and the leaves are used either in a curry or as a garnish – or even both. Seeds are often added to a potpourri mix.

History:

The rounded beige seeds of coriander are best known as a flavouring for pickles and curries in both Europe and America. But in India and the Far East green coriander seed – or the fresh foliage – accounts for one of the distinctive curry flavours. This foliage version is happily becoming a must-have item in western supermarkets.

A native of southern Europe and the Middle East, coriander used to be a popular herb in England up to Tudor times. The early settlers in America included coriander seed among the beloved items they took to the New World, as did the Spaniards in Mexico. Today, coriander enjoys a wide popularity. However, among certain groups it still has mythical associations – the Chinese believe it to be endowed with the power of immortality and Jews include it in the bitter herbs prepared for the Feast of Passover.

Cultivation:

Coriander grows best in a dry atmosphere – in fact it is difficult to grow in damp or humid areas, and needs a good dry summer at the very least if a reasonable crop is to be obtained. Choose a sunny place and sow seed in situ once all danger of frost has passed. Alternatively, sow into decorative containers and continue to cultivate as a container plant on an apartment balcony, sunny patio or yard. The stems are weak – either add a stake or give it a companion to lean against. Coriander makes a good Winter crop, depending on local climate. Where I live, a dry warm Winter gives good results and we indulge in many hot curries with coriander garnishing.

Harvesting:

Sprigs can be frozen or preserved in salt and oil; fresh leaf coriander does not dry successfully. The best flavour is obtained by using leaves soon after picking.

Author: Pete Steel
Article Source: EzineArticles.com
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Coriandrum sativum (Umbelliferae)

Appearance:

The entire plant makes a decorative addition to the herb border– it may also be cultivated in pots quite successfully – and will reach a height of 45 cms (1.5 ft). The lower leaves are fan-like (similar to flat-leafed parsley), upper leaves are filigreed and the tiny flowers in high summer are a pinkish mauve.

Description:

Coriander has developed into 2 distinct categories – the seeds and the leaves. Despite the seeds being cultivated and used for over 3000 years, the leaves were virtually unknown in the West as a culinary entity up until the mid 20th century; coriander leaves are now reputed to be in the top 5 most popular herbs worldwide. Once seldom listed in herb garden information brochures, fresh coriander has come into it’s own at last.

Known variously as silantro, coriander and dhania – depending on your country of residence – the leaves of coriander have taken the world by storm. Before the seed ripens the entire plant can be distinctly odorous, but on maturity the rich aroma develops.

Usage:

For the best flavour, seed should be freshly ground shortly before use. In Indian cooking the seed is roasted before being ground for use and the leaves are used either in a curry or as a garnish – or even both. Seeds are often added to a potpourri mix.

History:

The rounded beige seeds of coriander are best known as a flavouring for pickles and curries in both Europe and America. But in India and the Far East green coriander seed – or the fresh foliage – accounts for one of the distinctive curry flavours. This foliage version is happily becoming a must-have item in western supermarkets.

A native of southern Europe and the Middle East, coriander used to be a popular herb in England up to Tudor times. The early settlers in America included coriander seed among the beloved items they took to the New World, as did the Spaniards in Mexico. Today, coriander enjoys a wide popularity. However, among certain groups it still has mythical associations – the Chinese believe it to be endowed with the power of immortality and Jews include it in the bitter herbs prepared for the Feast of Passover.

Cultivation:

Coriander grows best in a dry atmosphere – in fact it is difficult to grow in damp or humid areas, and needs a good dry summer at the very least if a reasonable crop is to be obtained. Choose a sunny place and sow seed in situ once all danger of frost has passed. Alternatively, sow into decorative containers and continue to cultivate as a container plant on an apartment balcony, sunny patio or yard. The stems are weak – either add a stake or give it a companion to lean against. Coriander makes a good Winter crop, depending on local climate. Where I live, a dry warm Winter gives good results and we indulge in many hot curries with coriander garnishing.

Harvesting:

Sprigs can be frozen or preserved in salt and oil; fresh leaf coriander does not dry successfully. The best flavour is obtained by using leaves soon after picking.

Author: Pete Steel
Article Source: EzineArticles.com
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If you’re deciding what herbs to grow in you garden, and haven’t tried some of these, give them a try. You’ll be delighted you did!

French Sorrel

This herb is becoming increasingly popular today. Sorrel has been familiar to Europeans for centuries as a salad herb, potherb, and basis for a popular meat sauce. It is easy to grow and take care of. One thing to be aware of is that snails and slugs are attracted to sorrel, so you’ll have to check it every day to make sure your precious herbs don’t get devoured. Also, keep the thick flower stalks cut to encourage leaf growth.

Rosemary

Rosemary has been a culinary herb since ancient times. It is hardy to about 10 degrees Fahrenheit (about -12 Celsius). Try to plant it in a area that gets full sun and good protection. If you live in a climate that gets below 10 degrees, be sure to plant it in pots so you can bring it inside during the winter. Grows up to 3′ tall. Rosemary complements many meat dishes (particularly lamb), stews, and vegetables.

Chives

In nature, Chives occur over a vast geographic range, from Asia through the Middle East to Europe and also in North America. Chives are very easy to grow and are great little producers, even the first year! They need to be divided every year, so you’ll have lots of them fast! Chives produce beautiful lilac flowers that are also edible. They are perennials that grow well in sun or partial shade. They are a great garnish for potatoes, cheese and egg dishes, salads, and soups.

Parsley

Herbalists recommend parsley as a digestive aid and diuretic; applied to the skin, it has been credited with alleviating bruises. Plant curly parsley from seed and be patient. It takes up to three weeks to germinate. It is biennial, but usually planted as an annual because it will grow better that way. Seeds should be soaked in hot water before planting. Can tolerate partial shade, and needs lots of water. Harvest leaves before the plants flower because the leaves flavor becomes bitter once flower stalks form. Parsley works well as a garnish in salads, soups, egg dishes, and vegetables.

Thyme

The Egyptians used thyme in embalming preparations. I hope that doesn’t make you lose your appetite for thyme as a culinary herb! There are many varieties of thyme, but the main culinary varieties are French, English, and garden thyme. Thyme grows like a miniature shrub with tiny leaflets all over and pale little flowers in summer. A perennial that survives all but the most severe winters. Needs full sun and grows 12″ tall. Good with poultry, fish, and pork; in sauces and soups; and in vinegar.

Sage

Sage was once esteemed for its medicinal properties. Used to cure such issues as broken bones, wounds, stomach disorders, and loss of memory. Sage grows vigorously in a sunny spot. May become woody and need replacing after four or five years. A very hardy perennial that grows at least two feet tall. Traditionally used for stuffing meat and poultry and common in Mediterranean and Near Eastern dishes.

Have fun growing!

Author: Mark Perlik
Article Source: EzineArticles.com
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Among the beautiful of world of herbs, there are four types of herbs whose leaves give off a lovely lemony fragrance. In addition to their fragrance, their leaves have a lemon flavor and they are used to season foods and drinks. Their fragrant leaves are also used in fragrance crafts like soap, bath products, and potpourris.

Lemongrass: Lemon Grass is a perennial herb that grows in clumps with long, thin, grass-like leaves. It usually grows 3 to 4 feet tall although it can grow to 6 feet tall. It can be planted in full sun or partial shade. When the leaves are broken, they release a lemon-flavored oil. Lemon Grass is mostly used as a seasoning in Thai and Vietnamese cuisine. It also has antiseptic properties and is used in cosmetics. When dried, the fragrant leaves can be added to citrus potpourri blends.

Lemon Verbena: Lemon Verbena is a deciduous woody shrub with pretty elongated leaves and tiny pale flowers. It grows to 4 feet tall although it has been known to grow up to 10 feet tall. It grows best when planted in full sun. Since it is a deciduous herb it drops all of it’s leaves during the winter. It does not survive well in cold weather and therefore should be potted and brought indoors during the winter. Lemon Verbena leaves have a strong lemony flavor and can be used instead of lemon juice to flavor both hot and iced teas. The leaves themselves can be made into a flavorful tea that is soothing and calming to the digestive tract. The flavorful leaves are used to season pastries, jams & jellies, chicken, and fish. Lemon Verbena is a soothing gentle herb and it’s fragrant leaves are used as additives to soap and bath products.

Lemon Balm: Lemon Balm is a perennial herb with oval shaped leaves that have a delicate lemon scent and taste. In late summer, it grows tiny white flowers that attract bees. Due to the fact that bees are attracted to the fragrant flowers, the scientific name for Lemon Balm is Melissa Officinalis, the Greek word for bee is Melissa. Lemon Balm grows about 2 feet, and does best when planted in full sun, although it can grow in partial shade. It’s lemon flavored leaves are used to season chicken, fish, vegetables, pastries, custards, and ice cream. The fresh leaves are used to add a lemony flavor so cool summer drinks like iced tea, punch, and lemonade. The large oval shaped leaves look very attractive in a glass with a cool summer drink. The fragrant dried leaves can be added to citrus scented potpourri blends.

Lemon Thyme: Lemon Thyme is a species of Thyme that emits a lemony fragrance. Lemon Thyme is a perennial herb that thrives in full sun. It has the tell tale thin spidery stems and small leaves of the Thyme family. It usually grows to about 12 inches in height. It produces small pink flowers in the late summer. Since it does not grow to be very large, Lemon Thyme can be grown in containers. The leaves contain a strong lemony scent and taste which makes Lemon Thyme ideal for recipes that require lemon juice or lemon rind. The leaves are also used to add flavor to marinades for chicken and fish. When dried, the lemony scented leaves can be used in citrus potpourri blends and bath preparations.

Author: Tina Columbus
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Perhaps you love creating exotic and tasty meals for your family and friends. Or, maybe cooking just is not your favorite occupation, but… well, you have to eat. Whatever your reason for being the local chef in your home, by growing some kitchen herbs you will add zing and zest to your cooking. Most every recipe calls for just a pinch of this herb, or a few sprigs of that one. Once you use fresh herbs, you will definitely agree that they win, hands down, for flavor.

Herbs are actually quite easy to grow. They thrive in most soils, since most of them, in their original wild form, grew in pretty tough conditions. The main thing to remember is, they hate wet feet, so no soggy soil. Otherwise, with a sunny location and some water they will grow just fine and reward you with fragrant and aromatic foliage. You can plant them just outside the kitchen door if you have a sunny spot for them, keeping them right at hand for your cooking. Another option is to plant them in containers, and put them on a sunny balcony, patio or window ledge.

Start with herbs that you like and use often. You can purchase plants from a nursery or a farmers market, or you may decide to start them from seeds. Some of the best choices to begin with are basil, parsley, oregano, thyme, rosemary and dill. If you cook Mexican or oriental foods, you will want to grow some coriander (the leafy parts are called cilantro, and the seeds are coriander). Chives are another great easy-to-grow herb for flavoring salads, omelets, cheese sauces and vegetables

Some of these herbs are perennials, so they may thrive better planted into a garden plot. Thyme, sage, oregano, chives, winter savory and mints are all hardy perennials used in cooking. Cilantro, dill, chervil and basil are annuals, so you will need to either re-seed them each spring or buy new starter plants. Parsley is a biennial, leafing out the first year, and setting seeds the second. In some climates it is treated as an annual, and in warmer areas it can almost be a perennial.

By planting your herbs in containers, you can control the growing requirements – sufficient light, enough water and a good loose soil. It is also easy to move your plants around or into a safer winter location. For apartment or city dwellers, this is a great solution for having fresh herbs right at hand.

Since many herbs have attractive (as well as tasty) foliage and many have pretty bee-attracting flowers, you could also intersperse kitchen herbs in your flower beds. However, make sure you keep any pesticides or chemical fertilizers well away from any herbs you consume.

Keep pinching off the growing tips to delay flowering and to encourage the plant to branch out fully. If you have more from your harvest than you can use at the time, why not dry it for winter use. The best time to harvest your herbs is in early morning, before the sun warms them up. You will want any dew to evaporate, but as they heat up in the sun, essential oils begin dispersing and some flavor will be lost.

This is only a small sampling of the culinary herbs that can be grown in a home herb garden. There are many more to choose from, all with their own wonderful traits. Explore them all, and you will add even more enjoyment and satisfaction to your cooking.

Author: Nicki Goff
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The history of herbs goes back to the ancient days of the Egyptians and the Chinese. Also, references to herbs are made in documents from medieval times, as well as in the Bible that give evidence that they were familiar and used in most homes. Growing herbs has many benefits to gardeners in quite a few varying purposes. There uses range from flavoring food, potpourri uses, in making tea, as well as medicinal uses or even as a pest control agent in the garden. Some herb garden designs specialize in just one specific category of herbs. Other designs plant an assortment of herbs from different usage categories.

Herbs make great companion plants in your vegetable garden or even in your landscaping. They also can be grown indoors in pots or containers. You can also create a nice windowsill garden with these plants. Or if you need to produce a little more, enough herbs can be grown in just a small area, about 24 square feet, to provide for a small family.

Culinary herbs are great for cooking, but are also popular because of their sweet-smelling foliage and many are grown for their beautiful flowers. There are many uses for these herbs, both fresh and dried. Some herbs are great for enhancing the flavor of recipes and others simply but elegantly garnish salads and serving dishes.

Herbs grow as annual or perennial plants, as well as trees and shrubs. Using well-drained soil is a key to success when planting herbs. Adding organic matter will help lighten soil that is compacted or heavy. Another benefit of growing herbs is that using fertilizers is unnecessary. Most herbs have a sunny disposition and prefer to soak up lots of rays but there are a few that prefer very little sun. A lot of herb types do well with morning sun and shade in the afternoon. Remarkably, there are not many bugs or diseases that attack herbal plants. During hot and dry weather you might find red spider mites on plants that grow low to the ground. You also may find aphids attached to such herbs as caraway, fennel, dill, or anise. The popular herb, mint, can also be affected by rust.

Herbs can be started from seeds or plants can be purchased from your local nursery and planted directly into your garden. Either way is quite enjoyable but it is especially rewarding to plant a single seed and nurture it into a beautiful herb plant. The entire process of growing a herb from seed is a very satisfying experience since there are so many used for them. And nearly all herb plants can be grown from a seed. To grow herbs from seed, place the seeds in a box or shallow pot toward the end of winter. Sow your seeds into light, well drained soil. Don’t cover the seeds with too much soil because their root base does not grow very deep. In other words, you’ll want to plant the herb seeds shallow. Here’s a good rule to remember: the finer the seed, the shallower it should be sown. Upon the arrival of the spring season, start introducing your seedlings to the outdoors for transplanting. As mentioned earlier, you can grow most herbs from seeds, but there are herb plants that don’t like to be transplanted. Some herbs like Coriander, dill, anise, and fennel should be planted straight into your garden.

Raising your own herbs is very easy and very satisfying but there is quite a bit to know and understand to be successful with herbs. This brief article has been a quick overview of just a few of the aspects of herb gardening. I hope it has stimulated your interest enough to see the many benefits of herb gardening and that you’ll continue your journey with your own rewarding and enjoyable herb garden.

Author: Carl Olsen
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Herb garden plants come in annuals, perennials, and biennials. So many different types of herbs exist and yet each one is unique. One way to learn much about herbs is to choose one type of herb and research it to completely understand the proper care and use of it. Read on to discover the different types and their use and purpose.

Annuals:

Basil, cilantro, and summer savory are annuals. These need to be planted from a seed or small plant every year and will not survive a frost.

Perennials:

Perennials are marked by the ability to withstand colder temperatures and returns each spring. Winter savory and sage are examples of perennial herbs.

Biennial:

Interestingly, biennial herbs produce leaves in the first year of growth and flowers and seed in the second year, and then die. Parsley, angelica, and caraway are examples of biennial herbs. These should be sown directly in the garden in late spring.

Planting:

Turn the soil (with amendments if necessary), keeping it damp while doing so, until it is very fine. Plant the seeds in shallow rows, cover and gently tamp the soil to cover, careful not to compact the soil. When working with very fine seed it sometimes helps to mix it with sand to spread it more evenly. Cover the planted area with wet burlap or newspaper to hold in moisture until germination.

Herb Types:

Herb categories help us to understand the primary use of each. Culinary herbs are very common in the garden and used primarily in cooking. Parsley is used as a garnish and is very popular. Savory, sage, marjoram, basil, thyme, and chives have strong flavors and are used in small quantities in cooking.

Aromatics:

Pleasant smelling flowers or foliage are characteristics of a group called aromatic herbs. Rosemary, mint, and lovage are aromatic herbs having oils which are used in scented products such as perfumes or toilet water. Some aromatic herbs are used in whole pieces to scent linens and clothing. Potpourri is made from dried aromatic herbs. Dried herbs have an extended fragrance life. Lemon verbena and lavender are common herbs used in potpourri.

Medicinal Herbs:

There are many herbs that are used in medical applications. Throughout history, and in many cultures and civilizations, herbs have been thought to have curative powers. Modern medical knowledge understands that some herbs compliment one’s health, while others are exaggerated in their curative powers. Medicinal herbs should be used very carefully. Most herbs are harmless; however, others can be harmful or fatal if eaten.

Ornamental Herbs:

This group is all about looking good, i.e. just being beautiful. Many ornamental herbs have brightly colored flowers or foliage. Valerian displays crimson flowers while borage and chicory produce beautiful blue flowers.

Conclusion:

We categorize herbs into different categories of purpose but remember many herbs have multiple uses. Mint, for example, is used in cooking, herbal tea, and garden pest control. No matter your purpose in growing herbs, your ability to choose the herb with the most use for you is enhanced with your understanding the different plants.

Author: Sarah Phillips
Article Source: EzineArticles.com
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Author: Michael Jazz
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