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Growing a nutritious herb garden outside your kitchen door is easy! Many varieties also double as beautiful ornamentals that add color and texture to gardens. And even though growing herbs saves you money (win!), you can’t put a dollar value on the flavor you’ll savor when you add fresh-picked herbs to homemade recipes.
This is one of the most versatile herbs to have in your garden, as fresh basil is a crucial component of Italian, Mediterranean, Thai and Southeast Asian dishes. Plant the tiny basil seeds in well-drained soil, 1/4-inch deep. Space them about six inches apart in a location that gets full sun. To keep the plants tidy and prevent flowering, prune stems down about three inches from the top every two weeks or so. Learn more about how to prune herbs.
Bay laurel trees will survive outside in growing zones 8-10. If you live in a cooler climate, plant bay in a pot that you can bring indoors. Look forLaurus nobilisbay trees, which are the only varieties that have edible leaves. Growing bay trees from seed can be difficult, so it’s best to pick up a small plant from a nursery. Plant it in well-drained soil and allow the soil to dry out between waterings. Bay trees like full sun, but can tolerate partial shade.
Give them a light pruning in spring to control their size and create a decorative shape. Pick off fresh leaves when you need them. Or, dry leaves for future use. For long-term storage, keep dried herbs in airtight containers made of dark glass, which shields them from damaging light. Canning jars with glass lids held by metal clamps work great.
You simply MUST plant chives in your kitchen garden! They’re easy to grow, come back every year and add mild onion flavor to all kinds of dishes. Plant seeds 1/4-inch deep in well-drained soil. Chives do best in full sun but will tolerate a little shade. The grass-like leaves grow about a foot tall; snip them with scissors to add to your dishes. The purple flowers that appear in spring can be pruned off to keep the plant vigorous—and the flowers are edible too.
If you are anything like myself or my husband, there may be a time when you decide at the last minute to cook something different from what you had planned. And there is nothing worse than starting to cook only to find the recipe calls for a herb or spice that you do not have.
This week I want to go through the top 10 essential herbs that should be in every kitchen. No matter whether they are fresh or dried, having them on hand is always a benefit to your cooking.
If you grow herbs in your garden, then it is a bonus, to be able to have fresh on hand when they are in season. Or you may know a friend or family member who grows them, and you can grab some when you visit.
When you watch professional Chiefs on T.V, you will always see them using fresh herbs, and I can’t blame them. The colours are vibrant, the aroma that fills the area while chopping the herbs and the smell they leave on your fingers is so much better than onion!
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