Herbs 'n Spices: Growing Your Own Herbs

Gardening is about enjoying the smell of things growing in the soil, getting dirty without feeling guilty, and generally taking the time to soak up a little peace and serenity. ~Lindley Karstens

There are so many herbs that can be grown from seed. Some herbs do better started ahead of time inside, others are easiest sown outside where you want them to grow.

This first grouping below can be sown outside or inside. Inside is recommended for a head start, especially in colder climates. I have found that calendula is just fine sown outside, because it flowers heavily until frost when some flowering herbs are finished. But if you want a headstart you can begin it in pots, and later direct sow more outside. I have found the same thing true when I grow nasturtiums. Starting herbs inside not only gives a headstart but you can baby the seedlings a little more.

Basil
Borage
Calendula
Lovage
Marjoram
Summer Savory (in peat pots)
Sweet Annie/Wormwood
Nasturtium (in peat pots)
Ambrosia

The following herbs really need to be started inside. Some like chives and sage are inexpensive to buy as small potted plants, and available at almost all nurseries. If you don't have a lot of room to start seeds, it's easier to pick up a plant. Others really need to be started early inside and will save you quite a bit of money if you want more than one plant, such as lavender.

Chives
Clary Sage
Coriander
Horehound
Hyssop
Lavender
Lemon Balm
Pennyroyal
Rue
Safflower
Sage
Salad Burnet
Winter Savory

There are some seeds which simply do better when sown outside. These include:

Anise
Fennel
Dill
Parsley

Most of these herbs I've profiled on the garden section at OFL.
You can view the articles with growing tips here:
http://www.oldfashionedliving.com/gardenpath.html

Herbs ' Spices: Starting Seeds

So never lose an opportunity of urging a practical beginning, however small, for it is wonderful how often in such matters the mustard-seed germinates and roots itself. ~Florence Nightingale

It's time to consider starting some herbs indoors if you haven't already. The following seeds take about 6-8 weeks or longer once they germinate: arugula, basil, burnet, chives, coriander, fennel, nasturtiums, feverfew, Russian sage, wormwood, sorrel and summer savory. Start them in small pots with a good potting soil (not one that has anything added other than the basic soil mixture). Plant 2-3 seeds in each pot and cover with a very light layer of sand or soil. Your packet of seeds will give the planting depth. Most of the above are 1/4 inch except for the nasturtiums, which need 1 inch. I usually start nasturtiums outside, but if you do start them in pots use 1 seed per container.

Most of these take a week to ten days or to germinate, but some longer depending on the temperature and other conditions. Water gently and cover the pots with plastic. Place them in a warm spot-keep them lightly moistened NOT damp. Actually, while the plastic is on this should be easy. When they sprout, remove the plastic,and place them in a bright spot, but not in direct sun while they are very tiny. After they grow a bit, a southern sunny window is good. Experiment with different locations, and rotate the pots or containers. Do this at least once a day because they will start to lean towards the sun. When they are about 6-8 weeks old you should be able to take snips to use in the kitchen. If you are in a warmer climate where the frosts have passed you can gradually move them outdoors. The rest of us will have to wait longer until the frost passes.

You can also use a shop light with florescent bulbs to grow seeds indoors. These are MUCH cheaper than grow light systems. There are so many frugal ways to grow herbs and flowers. You can use salad and baked good containers of clear plastic with lids that have been washed. The containers work great for growing things you are going to transplant.

If you are in an apartment or simply can't take on planting many herbs right now, consider growing a pot of nasturtiums. They are cheery, and bright, plus you can use them in so many ways! Use one medium sized pot and follow the above instructions.

On OFL we have more tips on planning your herb garden:
http://www.oldfashionedliving.com/herbgarden2.html

Herbs 'n Spices: Vintage Herb Tips

Every gardener knows that under the cloak of winter lies a miracle...a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream. ~Barbara Winkler

Today's tips are again from Salads and Herbs by Cora, Rose and Bob Brown, published in 1938.

Dill: enliven soups, especially borscht and bean, fish and fish sauces, meat gravies, stews and salads,cucumber in particular. When thinning, don't throw out seedlings, make culinary experiments with them.Chop up the tops, mix a tablespoon with a quart of potato salad, and sprinkle a teaspoonful more over the top.

Sweet Bay Leaf: It may go into any soup or stew pot,or oven pan; or a pair of leaves, fastened like a little vest over the breast of a roasting fowl.

Chives: The tender tops of this delicate, yet snappy onion should always be clipped with shears, very fine for sprinkling over sandwiches, chops, hamburgers,tomatoes, cucumbers, salads, mashed potatoes, on wilted lettuce salad, omelettes croquettes, sausages,tomato cocktails, French dressing, Thousand Island or in tartar sauce with fish. Cook string beans with chives and half as much parsley, removed before serving.

Rhubarb and Angelica: Stew 1 part young angelica with 4 parts young rhubarb stalks, all cut fine, cook tender and sweeten to taste.

Stuffed Celery: Thin cream cheese with cream, salt well and mix in the following seeds: anise, caraway, celery. Pile high in the stalk grooves.

On OFL we have tips on growing dill plus many more recipes:
http://www.oldfashionedliving.com/dill.html