The Easy Herb Garden

Home chefs think longingly think about starting a garden when the temps heat up. The problem with that idea is that it requires a lot of work. There's fertilizing, checking for aphids and fungus along with pruning and protecting fruits and veggies from hungry critters. Also many  don't have that green thumb that it takes to grow ruby red tomatoes and plump eggplants. An easier solution would be an herb garden. You can still have that fresh grown taste without all the problems of a regular garden.

One of the best things about herb gardening is that theywill be used in all sorts of dishes. Plant the ones that you use the most.You can also plant the easiest to grow too, but all herbs are easy to grow. , Remember , like other plants , they do need space.Rosemary , sage, mint and marjoram need three to four feet of space while basil, thyme, tarragon and savory need only two feet of land around them so reserve a plot of land for them in the back yard  and them. If you have very little land to work with then plant cilantro , dill, chives or parsley.Prep the soil with compost - leftover fruit and vegetable detritus , Herbs can also be grown in large pots on the patio. They can be clay or plastic and anywhere from 8" to 18" in diameter. You can combine herbs that have the same watering requirements in one pot .Fertilize with  herb or vegetable fertilizer. Dig deep holes for the plants and once planted, gently press down on the surrounding dirt. water when the dirt is dry  to the touch.They should also get four hours of sunshine on a daily basis. For harvesting cut off about 1/3 of the branches when the plant reaches between 6" to 8 " tall.

Home chefs get excited when their herb gardens start growing. They want to snip and cut, eager to scatter a handful in a salad or marinade.However there is a way to cut them and  to pick the right leaves to get their optimum flavor. Basil growers will tell you that the tastiest leaves are the smallest or the "baby" ones.Leave the larger ones. These are like the solar panels of the plant, keeping the stems and shoots  warm.Also gather herbs early in the day., after the dew has dried but before their essential oils  get baked by the midmorning sun(try anywhere between seven and eight AM).If you've collected stems then strip them of their leaves U
se a small scissor when you're dealing with parsley, bay or tansy.What about storage?. You can do what our colonial ancestors did and gather herbs in to a bouquet. Wrap ten to fifteen stems tightly together by either a rubber band or twine. Hang the bunches on a drying rack if you have one or make one. A plain old hanger works just as well as does a nail in a wall. Strip crisp dry leaves off of stems before hanging. Herbs can also be stored in  airtight glass or ceramic containers away from heat and light., They will last up to a year after picking.

Herbs are and easy was to include that just picked taste into any dish. It takes very little work to come up with a lush green plot that's full of fragrant leaves and stems. It's the perfect garden for a  busy home chef