START YOUR OWN HERB GARDEN You know them: those pots of fresh herbs from the supermarket, in which a lot of hastily grown plants were crammed together. Usually you only need one sprig and the rest ends up languishing in your kitchen. Recognizable? Fortunately, there is nothing to stop you growing your own kitchen herbs, just in a pot or somewhere in the garden. That way, all you have to do is step outside with a pair of scissors the next time you fancy a mojito or fresh pesto.
HOW DO YOU GET STARTED? As always, ask yourself what spices you use often. Fan of mojito, tagines or tea? Then mint should definitely be on the list. Are you more into fresh pasta and Mediterranean cuisine? Then herbs like basil and oregano are your ideal kitchen partners. If you go for pots, give the herbs a slightly larger pot than the one in which you bought the plant. Make sure there are holes at the bottom and sprinkle some pebbles or shards as a carpet pad, so that the water can drain away. There are lots of "specialized" types of potting soil, but any regular potting soil will work just fine. Most herbs are sun-hungry, so be sure to give them a sunny spot. Chives and mint, on the other hand, prefer more shade. Watering is done when the top layer of soil is completely dry and always make sure that the excess water can drain away. Most of our typical kitchen herbs are used to a much warmer and drier climate and do not like wet feet. Most of your herb plants will last until late fall, especially if you planted them indoors. Some species, such as rosemary and thyme will harden off and become small shrubs that you can even let overwinter in the garden. Other herbs like basil, which are normally annuals, you're going to have to reseed or plant now and then. Still others, such as mint and chives, seem to disappear outside during the winter, but reappear the following spring. Starting a herb garden is easiest when you choose cuttings. This way you start with larger plants and you can immediately start harvesting. The choice in cuttings is usually limited, which is a pity, because there are many nice, special and tasty varieties in the herb world. SO MAYBE YOU WANT TO SOW YOURSELF? You can sow on the spot in the garden, but then everything has to have warmed up considerably already. It is easier and safer to pre-sow indoors. You can then sow immediately in the pot in which you want to grow the herbs, or in temporary pots to later transplant the seedlings to the garden or pot. I use an old, plastic container myself. I can't remember for a long time what it once contained, but the plastic box seals and is the ideal mini-greenhouse. This way the seeds get the moisture and warmth they need to germinate. Don't have a mini-greenhouse yourself? You can easily imitate one by covering your pots with cling film.
Now it's just a matter of waiting until your seedlings have their first 'real' leaves. After all, the first two leaves don't count; they are the 'seed leaves' that are meant to start the plant and will still disappear. Now you can carefully transplant them (I often use a teaspoon) to their new pot. If you want to plant them in the garden later, you can let the seedlings get used to the temperature difference by putting them outside on sunny days and taking them inside at night. This is called hardening off. Once your plants are strong enough and large enough, you can start harvesting them. This can be done simply with scissors and is not at all difficult. If you notice that the plant grows faster than you can use it in the kitchen, you can always harvest and dry a stock of herbs. You can do this by hanging them in a bundle in a dry, dark place or in the oven at a low temperature if you want a faster result. This is especially useful with herbs that disappear again in the winter, such as mint or basil. Other herbs such as rosemary or bay leaf can even grow into sizeable bushes, so strategic pruning might not be a bad thing anyway. So, now you're all set to start your own herb garden. If you have any questions, ask them below in the comment box and they will surely be answered. Maybe one last tip: mint is a real bully. You can quietly plant a lot of herbs together, but mint always gets its own pot. If you want to plant mint in the garden, put it in the ground with pot and all. This prevents it from taking over the entire border. Also be sure to grow... ...lemon thyme. Delicious with chicken or in lemonade and tea. ...the oregano variety 'Hot & Spicy', with its distinctive peppery taste. ...Chervil, a surprisingly delicious alternative to parsley. ...Red basil, because pesto doesn't necessarily have to be green. ...Chocolate mint, which is a little reminiscent of After Eight chocolates. ...Special flavorings, such as lavender, borage (also called borage) or aniseed.
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AuthorCrazy plant lady who likes to inspire others! Everything I write here comes from my own experience, knowledge that I gained by reading books and on the internet. If I would literally copy someone's info, I would do my best to link it of course! Do you spot typos or do you have other concerns, let me know! Have fun reading! I've only just started writing English blogs since January 2021, that's why there are many Dutch blogs and not so many English ones.
I use DeepL to help me translate. ARCHIVES
Maart 2022
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