Choosing to grow herbs for your kitchen
Herbs Choosing to grow your kitchen
Owners should always have a plant herbs available for domestic use as flavoring and fragrance for the kitchen. Herbs are annuals, biennials or perennials. Most of them must be planted in the section of the Perennial Garden.
Here are the herbs next, you must have your plant supply for your kitchen:
- The anise (Pimpinella anisum). Seeds used in medicine, food, and liquor flavoring (annual).
- Balm (Melissa officinalis). The leaves used for their lemon flavor as in liquids and medicine (perennial).
- Basil (Ocimum basilicum). Gousse leaves scent used in seasoning meats, soups and salads (annual).
- Borage (Borage). Coarse leaves sometimes used as a pot herb and seasoning for salads (annual).
- Caraway (Carum caraway). Seeds used in the manufacture of bread, cheese, salads, sauces, soups and cakes (biennial).
- Catnip (Nepeta cataria). The leaves used to make sauces and teas; a condiment sweet (perennial).
- Chives (Allium schoenoprasum). Belongs to the family of onion, the leaves used for seasoning (perennial).
- Coriander (Coriandrum sativum). Seeds used in the manufacture of confectionery and bread (annual).
- Dill (Anethum graveolens). Stems and flowers used to make dill pickles and flavoring soups (biennial).
- Fennel (Foeniculum vulgare). Used in cooking French or Italian; stems sometimes used materials (biennial or perennial).
- Horehound (vulgare Marribium). Used in tea and for flavoring candy sugar supposed to be good for colds (perennial).
- Lavender (Lavandula officinalis). Used for pleasant scent and used in medicine (perennial).
- Peppermint (Mentha piperita). Greens or sheets Dried used in soups, sauces, ad for meat, and also for flavoring puddings and gelatin desserts (perennial).
- Rosemary (Rosmarinus officinalis). Aromatic leaves used for seasoning (perennial).
- (Salvia officinalis). Used for meat dressings ad strong seasoning (perennial).
- Spearmint (Mentha spicata). Greens or dried leaves used in soups, sauces, meats, also for flavoring puddings and gelatin desserts (perennial).
- Summer Savory (Satureia hortensis). Green parts used in seasoning meats and dressings (annual).
- Marjolaine (Marjorana hortensis). The leaves used in soups, condiments, meats, and dressings (annual or perennial).
- Thyme (Thymus vulgaris). Used for seasoning soups, sauces, stews, sauces and meats (perennial).
- Bay: a perennial that grows well in containers all year. Place the pot in an east or west facing window, but make sure it is not crowded-bay needs air circulation to remain healthy.
- Chervil: Start seeds of chervil in late summer. It grows well in poor light, but needs 65 to 70 temperatures degrees F to thrive.
- Oregano: Your best option is to start with a tip cutting from a plant outdoors. Place the pot in a south-facing window.
- Parsley: You can start this plant from seed or dig up a clump in your garden at the end of the season. Parsley likes full sun, but develops slowly in an east or west facing window.
- Estragon: a period of dormancy in late autumn or early winter is essential for tarragon to grow indoors. Pot a mature plant from your garden and let outside until the leaves die. Bring it to your location as within a few days, then placed in a south-facing window provided sun as possible. Although feeding with a liquid fertilizer organic.
- Thyme: You can start thyme inside either by rooting a soft tip cutting or digging and potting a plant outdoors. Thyme likes full sun but will grow in an east or west facing window.
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