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How To Grow Your Own Herbs

Growing your own herbs will ensure you have flavour at your fingertips when cooking and it’ll save you money. Herbs grow quickly whether outside or inside by a sunny window. Make growing your herbs a family activity – your children will enjoy growing something of their own.

To Start Growing Herbs You Will Need:

Seed: parsley, basil, chives and mint are good choices
A saucer
Potting mix or soil and small stones
A pot – or put two or three holes in the bottom of a large margarine tub

To Plant And Grow Herbs:

Place several small stones in the bottom of the pot. Fill the pot with soil and place it on a saucer.
Sprinkle herb seeds over soil and cover with more soil. Read the directions on the seed packet.
Water lightly and keep the soil moist until the seeds start to grow.
Water them when the soil is dry to the touch.
Pinch or clip off the tops of herbs when you need some. They will grow back.
When they are three to four inches tall and there is no chance of frost, they may be put outside. They may be left in the original pot, planted in a larger pot or planted in the ground. If planted in the ground, mint and chives will probably come up next year.

Ideas For Using Your Herbs:

Sprinkle on meat, fish or poultry before cooking.
Use as toppings for salads.
Add to salad dressings.
Sprinkle on vegetables.
Add mint to fruit, yoghurt or drinks.

When Cooking With Fresh Herbs Remember:

Clean and cut the herbs before adding to dishes.
Gently crush them in the palm of your hand to release their flavour.
Add fresh herbs at the end of cooking, do their flavour will last.

Different Herbs You Can Grow:

Thyme – Thyme has been proven to help with coughs, bronchitis and chest congestion. Used together with rosemary, it is one of the most popular seasonings with chicken dishes.
Mint – Very popular for soothing the digestive tract, and reducing the severity of stomach aches. Mint tea goes a long way to soothing stressed minds and bodies.
Chives – Chives have high levels of vitamins C and A, and essential minerals such as potassium and calcium. They aid digestion and stimulate the appetite.
Coriander – Coriander is sometimes called Chinese parsley. Its leaves are known as Cilantro; the seeds are called coriander. They ease indigestion and prevent wound infection.
Sage – For thousands of years, sage has been used in connection with sprains, swelling, ulcers and bleeding. As a tea, sage has been administered for sore throats and coughs.
Origanum – Major benefits of origanum include natural disinfectant, antifungal and antibacterial. it also aids bruising, stomach bloating, tonsillitis and painful menstruation.
Parsley – This is the world’s most popular herb. Parsley is a good source of folic acid – one of the most important B vitamins – especially for those who wish to prevent heart disease.
Basil – This herb has become one of the most recognisable herbs in the world. There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste.
Fennel – Fennel is crunchy and slightly sweet, most often associated with Italian cooking. Store fresh fennel in the refrigerator where it should be kept for about four days.
Rosemary – Rosemary goes a long way to flavour chicken, lamb, pork, salmon and tuna dishes, as well as many soups and sauces. As an evergreen, rosemary is available throughout the year.