Sweet Basil (Ocimum basilicum)

Basil is my favorite of all the herbs because it is so versatile and easy to grow. Those of you who follow my recipes site will know that I like to grow my own herbs and as basil is normally ready to eat just 6-weeks after planting I naturally use it often.

Basil is an attractive annual, about 18 inches (450 mm) tall with light-green, fairly broad leaves. There are several species of cultivated basil, one having purple leaves, so it is also a decorative plant in your garden.

Basil grows easily from seed planted after all danger of frost has passed. Pinch stems when the plant reaches 18 inches (450 mm) tall to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.

Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open. However, if you can use fresh the taste is far better and it is also an extra vegetable to compliment a healthy diet.

Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. There are two particular ways I like to use basil; the first, and most common, is to mix it with pine nuts and a little garlic, a splash of balsamic vinegar and extra virgin olive oil in a blender to make Pesto. Pesto can be kept for a few days in the refrigerator. Use about 90% basil to 10% pine nuts.

The other way I like using basil is with freshly picked tomatoes, sliced, drizzled with extra virgin olive oil and sprinkled with chopped basil. This dish can be served alone as an appetizer or as part of a salad.

The other great thing about basil is that you should grow one basil plant between each tomato plant in your garden. The plants compliment each other and the basil acts as a deterrent to many of the bugs that like tomato. It never fails to amaze me the way nature has a habit of making complimentary plants that together protect each other in growth and them compliment each other on the table.

Top chef’s use basil with all tomato dishes, whether cooked or raw. The other thing to remember about using olive oil is that it is an omega 3 oil and very good at promoting “good” cholesterol.

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Japanese Blood Grass is an outstanding ornamental grass that gets its name from its long, pointed leaves which turn bright red during the summer and retain their color through the fall. This grass also sometimes produces interesting flower clusters which appear in the late summer and have a grayish-white color. The scientific name for Japanese Blood Grass is Imperata cylindrical. Blood Grass looks great planted in borders, in your rock garden, or planted alone in containers. Because this grass spreads quickly by rhizomes it is best planted in containers or controlled by landscape features such as walkways or brick areas. It can become invasive and form a dense sod without proper maintenance. Nevertheless, with a little care Japanese Blood Grass can provide your garden with a spectacular display of color throughout the summer and fall. ‘Red Baron’ is a common cultivar which grows well in zones 6b-9a.

The leaves of this curious grass can grow to around 12 to 18 inches long and about a quarter of an inch wide. It can spread out to between two and three feet wide. It is considered a slow grower and can tolerate a variety of soils. However, it is best to plant Blood Grass in a well-drained and moist soil. Make sure your soil has plenty of organic material and is a little on the acidic side of the pH scale. Plant your grass in full sun or partial shade. You should avoid extremely hot and dry conditions in order for your plant to grow successfully. A good bark mulch can help keep the soil moist. You can propagate your Blood Grass by division in the early spring.

Japanese Blood Grass has no virtually no issues with diseases and pests, but an occasional slug may enjoy munching on the leaves. The biggest maintenance issue you will have your Blood Grass is that the leaves may revert to green or the plant may become invasive. If you see that your plant has some green leaves, simply remove them as soon as you can. If you notice that seedlings are beginning to pop up around your plant, remove them as soon as possible. The seedlings indicate that the plant is beginning to spread out and may quickly take over your garden. If you happen to have an area in your landscaping that is subject to erosion, you can actually take advantage of this grass’s invasive quality to help deal with your erosion problem.

To maintain an attractive plant through the fall and winter, make sure to clip off the browning leaves as the winter temperatures begin to drop to freezing. Some leaves may preserve a coppery color in the winter so you can choose not to remove them if you’d like to keep a touch of color in your winter garden. In the early spring, it is appropriate to cut back the old growth to about four to six inches.

For more information and a nice photograph, look here: The Kemper Center’s details on Japanese Blood Grass. http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=D520

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If you’re a fan of Mexican, Asian, or Caribbean cooking, then you’ve probably sampled cilantro. It’s strong and unusual flavor make it pretty hard to forget! Cilantro seems to have just as many foes and fans, but there are certain dishes where cilantro is a must.

Pico de Gallo is a Mexican salsa that calls for cilantro, jalapeño peppers, garlic, onions, lime juice, fresh tomatoes, and a bit of olive oil and salt. Cilantro is also an essential garnish for Vietnamese noodle soups. Love it or hate it, without cilantro these dishes just wouldn’t be the same!

You may already know that cilantro and coriander are spices that come from the same plant. Coriander is the seed that comes from the cilantro plant. Coriander definitely doesn’t have the same strong flavor as cilantro, and their uses are actually quite different. Coriander adds a bit of citrus and spice to your dishes, and is a main spice in many Indian curries. Tandoori Chicken is a typical dish that calls for coriander.

As far as growing cilantro, you should have a very easy time growing it from seed. Cilantro prefers warm, dry climates. You can plant your seeds in a container or in the ground. Don’t try and transplant cilantro, however, as it won’t appreciate be moved around. You can expect to harvest the leaves of your plant at around 40 days after you plant the seed. Your plant will be roughly 5 inches tall. Use the leaves as fresh as possible. Dried leaves won’t retain their flavor.

When your plant starts to flower, you should avoid the leaves for cooking. However, after flowering occurs, you can wait about four months and harvest the coriander seeds. Harvest the seeds, clean away any debris and set them out to dry before using.

Cilantro is an annual that should be planted after the last spring frost. It’s easy to grow indoors and out.

Here’s a good article on cilantro recipes you can check out for some cooking ideas:
Cilantro Recipes http://chinesefood.about.com/od/vegetablesrecipes/a/cilantro.htm

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Dill is a great herb that is especially useful for pickling vegetables and for adding flavor to meats, fish and salads. Dill is very easy to grow from seed. Just plant it directly in your garden shortly before the last frost of spring. You’ll soon get a tall, attractive plant (dill grows up to three feet tall) with beautiful feathery leaves and small yellow flowers. Here are some beautiful photos of the dill plant http://www.gartenspaziergang.de/pf_dill.html. Dill doesn’t transplant well, so decide where you want it and keep it there. It your plant gets tall and unwieldy, you can tie it to a stake to give it extra support. If you keep several plants bunched together, you made not need to stake them. While dill is one of the easiest herbs to grow, you’ll need to sow the seeds in a sunny place to have a healthy plant. If you plan on growing dill in a container, make sure that you have a container with space to accommodate the long roots.

Dill’s scientific name is Anethum graveolens and it is an annual. Often called “Dill Weed,” this herb also has fame as a medicinal plant. People have used dill as a sedative and as a cure for gas and colic in babies.

In the kitchen, you can make use of both the leaves and the seed. The seeds, however, have a stronger fennel flavor than the plant itself. To use the leaves, it’s best to pick thems as the flowers begin to open. Store the leaves wrapped in a moist paper towel and sealed in plastic bag in the refrigerator. You can also freeze the leaves. When the seeds are smooth and brown, they are ready to harvest. Dry them out first and then store them in a sealed container. You can use the seeds to make a flavorful oil. You can also place a sprig of dill or a pinch of seeds in vinegar to make a delicious marinade or salad dressing.

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Chives, (Allium schoenoprasum) are a perennial herb that can be found growing wild in China and other countries of the East. In addition to being a delicious herb for your kitchen, chives have beautiful purple blossoms that will look great in your garden or in your kitchen window box.

The Chinese have been using chives for centuries and the Greeks also have a strong tradition of the culinary use of chives. From its origins in the East, the use of chives quickly spread to Western and Eastern Europe. Chives can also be found growing wild in certain parts of Eastern Europe. These days, serious (and most not so serious) chefs worldwide utilize chives in anything from making salad dressings to dressing up baked potatoes. As with garlic, which is from the same family, chives are also know to be good for your health, reducing blood pressure and working as a topical antibacterial ointment.

Thankfully, chives are very easy to grow. They are very hardy and will even tolerate drought conditions. They grow from underground bulbs and will easily germinate from seed under the right conditions.

To grow them from seed, keep the temperature around 60 degrees and keep them moist. Plant the seeds around 1/2 inch deep in a flat with high quality potting soil. A peat-based soilless mix will also work. The chives will start popping up in about 2 weeks. They will be ready for transplanting in about 4 weeks.

Plant your chive starter plants in a sunny spot. They will grow in partial shade but may be a bit stressed. Well drained soil with plenty of organic material mixed in will work fine. You can test your soil pH if you wish. It should be around 6.0 to 8.0. When grow from seed, chives will reach a girth of about 2 inches the first year, and can spread out to about 14 inches after a few years of growth. They typically reach 18 inches of height.

If you have chives already growing in your garden or know someone who does, you can propagate new chives by dividing the bulbs into small clumps of about 5 bulbs. You’ll probably want to divide them every few years anyway as they tend to get crowded.

Another wonderful thing about chives is that they aren’t susceptible to many pests or diseases. That’s the advantage of being a bit garlicky and stinky. You may have a mild case of rust or downy mildew, but this is rare.

If you’re looking for more information on chives, including harvesting tips, see the North Carolina Cooperative Extension Service http://www.ces.ncsu.edu/depts/hort/hil/hil-124.html website.

For information on growing herbs without harmful chemical pesticides and herbicides, we recommend Organic Herb Gardening Tips. http://www.herbgardeningtips.com/

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The Cymbopogon species is a member of the grass family (Poaceae). Cymbopogon contains a variety of scented grasses including Cymbopogon citratus (lemongrass) and Citronella grass (Cymbopogon nardus.) Lemongrass is a key ingredient in many Asian dishes. It resembles a tall, tough grass with a bulb-like base.

Lemongrass is grown as a perennial in the tropics of its native Malaysia, but will die off if temperatures get to freezing. Therefore, it is best to treat it as an annual, or grow it as a container plant and move your plant indoors during the winter. If you live in a warmer climate, you can check with your local extension agent to see if it is appropriate for your region or if you might be able to use a plastic cover to protect your plants in the winter.

The plant itself can be used fresh or dried. The flavor is strong and slightly sweet and the scent is very attractive. The soft part of the base can be sliced and added to curries, meats, and other dishes. The top grassy part can be dried or used fresh as a tea. The parts used for cooking are typically removed from the food before serving as they are not considered palatable.

Lemongrass is also said to have a number of medicinal purposes, from lowering cholesterol to treating stomach aches. It is also used in aromatherapy and as a relaxing bath. Additionally, it is said to help with a variety of skin irritations and fungus. The extract is used for cosmetics and for insect repellent, and the oil from Cymbopogon nardus is a main ingredient in citronella candles and insect repellents.

When growing lemongrass at home, make sure to use well-drained and sandy soil. You can buy your starter plants from a local nursery or try propagating from root cuttings or by dividing another plant. You should keep the soil relatively moist with frequent watering. In its maturity, lemongrass will grow as high as 6 feet.

For an excellent site on growing lemongrass and tips for growing and harvesting it commercially, see this site on Growing lemongrass for commercial purposes. http://www.rain.org/greennet/docs/exoticveggies/html/lemongrass.htm

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Catnip is a fascinating plant native to Eurasia. In addition to having a rather unusual effect on felines (both wild and domestic), it is showing some promise as a natural insect repellent. Moreover, it has numerous medicinal and culinary properties which may be of interest to those gardeners who don’t own cats. Learn more about catnip’s medicinal and culinary history at Purdue University’s Horticulture website . http://www.hort.purdue.edu/newcrop/med-aro/factsheets/CATNIP.html

Catnip, Nepeta cataria L., comes from the Lamiaceae (Labiatae, mint) family, and grows as a perennial herb. As an ornamental it is an attractive plant, with grayish foliage and spiky flower heads with white and purple flowers. The flowers themselves will attract bees and other pollinating insects and look quite pretty in a dried flower arrangement. Catnip can grow to about 2 to 3 feet in height and tends to spread out a bit.

Its attractiveness to cats is due to “nepetalactone,” a chemical which is found in the stems and leaves. The plant releases only a trace of this chemical while in place, but when damaged or crushed, the leaves and stems release even more nepetalactone. Catnip may have a rather limited effect on some cats due to their genetics, and most kittens don’t like catnip at all. As cats mature, they bodies change and they will probably find more interest in the plant.

To grow catnip, you’ll need to do some basic prep work, but once your get your plant started, it will be relatively maintenance free. Start off with well-drained soil with plenty of organic compost mixed in. Your soil pH should be around 4.9 to 7.5. Make sure you place the starter plant in full sun. This will ensure hardy growth and will also help release the plants pleasant scent as it grows. You can grow catnip from seed by planting the seeds directly in your garden during the spring or summer or by growing seedlings indoors in the early spring and transplanting them into your garden.

As is the case with most garden plants, pests and diseases tend to target weak plants growing under stressful conditions. Thus, the key to growing catnip without chemicals is simply to provide healthy soil, and the proper amounts of sunlight and water. This is a fairly hardy plant that requires little maintenance compared to other flowers and herbs out there. For more information on organic gardening, composting, soil testing and other gardening tips, check out this site: Organic Flower Gardening Tips. http://flowergardeningtips.com/

To prepare catnip for your cats, you can use all parts of the plant. Cut off a stem from the base and place it in a shady spot to dry. Break up the leaves and stems and place in a container for storage. You can give your cats the dried and crushed herb or use a toy with a pouch for the catnip. Most cats find toys infused with catnip difficult to resist and much more interesting than regular toys.

We of course recommend growing your catnip and all your herbs without the use of chemical pesticides, herbicides, or fertilizers. After all, these plants aren’t just for display, they are for eating! Therefore, if you’re interested in growing a fully organic herb garden for medicinal or culinary purposes, we highly recommend this site: Herb Gardening Tips. http://www.herbgardeningtips.com/

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Epazote (chenopodium ambrosioides) is an unusual perennial herb that is essential for any chef serious about authentic Mexican cooking. In its native Mexico and was common in the pre-Hispanic cooking of the Aztecs and Mayas.

You can use Epazote leaves and fruits in a variety of dishes. It has a strong and pungent flavor with a light hint of mint. It is an essential ingredient in many recipes requiring beans. It’s no surprise to see Epazote used to flavor beans, as its anti-flatulent properties come in quite handy.

Check out this great ebook with recipes using epazote and other unique plants. http://www.aztecgardens.com/ebook.html

Epazote is also said to cure an upset stomach, a useful thing if you’re planning to eat lots of beans and chiles, some of the most popular foods in Mexico.

You can grow Epazote in USDA zones 6-11. Make sure to plant your seeds in full sun.

Epazote will tolerate a variety of soils. Note that Epazote is considered a perennial only in warmer climates. It’s best to grow Epazote in pots as it can be invasive.

Harvest the large oval shaped leaves and store them in a paper or plastic bag. Epazote also works well as a dried herb.

See Aztec Gardens for more information on plants and recipes from Mexico and Mesoamerica.

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Herb gardens are among the most popular of all indoor gardens, and it is easy to understand why. In addition to bringing beauty and charm to the home, an herb garden provides healthy herbs for cooking as well. Many
people feel that growing and using fresh herbs imparts many healthful benefits compared to buying pre-packaged dried herbs. And many cooks feel that fresh herbs are much more flavorful as well.

Another great benefit of starting an indoor herb garden is that most varieties of herbs are quite easy to grow from seed, even for a novice gardener. An unlike some varieties of plants, herb seeds begin to grow quickly, so it is easy to see the results of your efforts.

There are two ways to go when planning an herb garden. One approach is to buy one of the many packaged herb garden kits. These kits generally come with an assortment of the most popular herbs, pre-seeded in individual pots, with soil and growth medium. These kits can be a low
cost way to start an herb garden with little effort.

The other alternative, of course, is to build your own herb garden. This is easy to do, and often less expensive than all but the cheapest herb garden kits. To start an herb garden on your own, simply buy an assortment of small pots, some good quality potting soil and fertilizer,
and of course the herb seeds. Seed the herbs according to the instructions on the packet, water them and wait for them to grow. It is important to keep the soil moist until the seeds have begun to grow.

Many people like to start their home herb garden in a sunny spot like a windowsill, and the windowsill is certainly a good place for an herb garden. For one thing, this tends to be the sunniest spot in most homes, and good sunlight will help the herbs grow stronger and more quickly.

After the herb seeds have sprouted, it is important not to over water them. Be sure to follow the instructions for each herb when watering. Some varieties are much more sensitive to over watering than others.

It is also important, of course to label each pot with the name of the herb. This will make, growing the herbs, and using them, much easier.

After the herbs are growing well, you can snip them down as often as needed for cooking. In fact, this snipping down will actually promote growth, so do not hesitate to harvest all you need for those popular recipes. Herbs like chives, parsley, sage, thyme and dill are great for the home herb garden and the table.

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There is huge variety of basils out there to grow in your kitchen garden and for you to use for cooking or ornamental purposes. There are actually around 40 kinds of basil available! Here, we’ll talk about some common and not so common types of basils that you can try this gardening season. If you’re serious about cooking or gardening, take the time to explore the wonderful world of basil.

While most people grow basil for cooking, it can also be very attractive as an ornamental. Basils typically have white or lavender flowers and there are even some with white flowers with red accents. Their foliage can vary considerably. You’ll find basils with dark purple leaves and others with grayish-green leaves. Some of the most unusual basils have purple leaves with a bit of yellow mixed in. Their leaves can also be long, short, large, small, smooth, shiny, dull, or wrinkled.

An excellent ornamental with grey-green leaves and a beautiful light purple flower is “Holy Basil,” (Ocimum sanctum.) It also will provide your garden with a delightful sweet scent. Unfortunately, this plant is not really for cooking. Enjoy it for its scent and color only. For a touch of unusual color and texture, “Purple Ruffles” or “Green Ruffles” have long shiny, crinkly leaves. The “Purple Ruffles” variety has a beautiful maroon color with a lavender flower. “Green Ruffles” has a white flower.

“Dark Opal” Basil is another great choice as an ornamental. Its leaves are dark purple and shiny and it has a lovely lavender flower. This basil looks striking placed next to yellow flowers. It is also wonderful as a garnish or in vinegar-based salad dressings.

Of course, what matters most to the gardener/chef is flavor and aroma. The most common basil (the one found in your local grocery store) is “Sweet Basil” (Ocimum basilicum.) This is the basil you use for making pesto, tomato sauces, and other Italian dishes. It has a deep green leaf and a white flower. It also has a pleasant and subtle scent. As far as flavor, you can’t go wrong with this basil.

For those looking for something even a little sweeter, try the “Thyrsiflora” variety of basil. It has a strong fragrance and very attractive white and lavender flowers. This basil is commonly used in the Far East including in Thai food. “Crispum,” or Lettuce-leaf Basil, has a big fat leaf that works great in salads. It is slightly wrinkled and has a white flower. Mixed with a variety of greens, you’ll create a very elegant and unusual salad for special occasions.

“Camphor Basil” (Ocimum kilimandscharicum) is an interesting plant that produces white flowers with red anthers and is used for medicinal and ornamental purposes. Due to its strong camphor scent, it is not really used for cooking, but a tea made with Camphor Basil is said to cure stomach problems and colds.

Ask around at your local nursery for basil plants with unusual flavors such as lemon and cinnamon. There is supposedly even a delicious “chocolate basil” available. These can sometimes be hard to find, but they are also available over the internet.

As far as growing your basil, it is a very easy herb to grow and care for. In most places in the U.S., basil is an annual herb that you can plant in your garden or in containers from seed or from starter plants. Make sure you plant your basil outside when there is no risk of frost. Place it in full sun. If you keep basil indoors in a container, it is best to place it near a window that gets plenty of sun. Keep the soil moist with a pH of around 6.0. Basil will germinate from seed in usually two weeks or less. A good spacing is around 12 to 16 inches between plants and 24 to 36 inches between the rows. For more tips on growing herbs, check out this site: Herb Gardening Tips. http://www.herbgardeningtips.com/

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