Lemongrass

Herb Garden

Herbs are commonly associated to plants with leaves, seeds or flowers used in cooking to add flavor to dishes, or in medicine, or as fragrances. In botany, the scientific study of plant life, the term “herb” is given to any plant that has a stem which dies every year. Do not worry most are perennials which grow back from its rootstock, while replanting annuals, the one that does not grow back, would be a yearly event and a time to seriously evaluate your garden.

Ancient civilizations had been known to use herbs in medicine. The connections between herbs and health have been established; hence encourage the use of herbs in cooking. Do not be fooled, sometimes claims may have some truths, but mostly it were superstitions, so have some care.

Easiest Herbs to Grow

Starting a kitchen garden with herbs in pots is easy as most herbs require little sunshine, just enough watering to keep alive and little or no fertilizer. In general most herbs like lean condition like well drained or sandy soil. Some people believe the flavor of these herbs is much better or more intense when they are a little bit distress. Beomg a novice gardener is already a source of distress to some plants and so there is no need to recreate it deliberately.

1. Mints and Lemongrass

Mint and lemongrass are two herbs that are easy to grow but depend on the climate zone. Mint may have adapt well in a tropical climate with small adjustment in watering, but lemongrass, a tropical plant, should be avoided in a dry inland zone, as it can be killed by temperature10 and below.

Lemongrass grown in a pot, place indoor and in a bright, south-facing window would adapt and thrive. It has as sweet citrusy hint great for simple teas, hearty soup, meat sauces and dishes.

Mints, whatever the zone, are always aggressively invasive like a weed, so plant them in their own pot to prevent killing other plants. Peppermint flavor is more intense than spearmint, and better planted from a seed than a cutting. While milder-flavored spearmint can be grown from cuttings. Both thrive in partial shade and incredible easy to grow.   

2. Rosemary, Sage, Oregano, and Thyme

Rosemary, sage, oregano and thyme are the most common culinary herbs. All are Mediterranean and perennials plants, most are tolerant to drought but cannot grow in full shade. They can resist strong prevailing wind like in a coastal area but a combination of cold weather would considerably weakens them, hence a sheltered spot from the wind but receive full sunlight is most ideal. These 4 herbs can be planted together in a large pot with a well-drained potting mix. Most culinary chef prefer a certain variety of this herbs like Tuscan Blue Rosemary; Greek and Italian Oregano; English, French and Lemon Thyme; and Common Sage or “Berggarten.”

3. Chives and Parsley

Chive is the cutest indoors herb to grow, not only it looks good in a small pot but also drought tolerant and thrives well in partial shade. If one is planning to have vegetable and/or flower rose garden in the near future, propagate chives as it is a great companion plant to garlic, onion, carrots, eggplants, peppers, tomatoes, potatoes, squash, strawberries, cabbage, broccoli, mustard and roses. It is believed to repel a number of harmful insects like aphids, carrot flies, cabbage worms, beetles and slugs. Another herbs that thrives well in partial shade is parsley, they are great companion plants.

Dill and French tarragon would be great to be planted with chives and parsley as they are all use for sauces, spread, garnish; but bit temperament would recommend it only once garden and gardening skills are better established.

The incentive of growing edibles is not only having healthy fresh source, great flavored dishes but also an effortless physical and mental exercise. The health truth about gardens could be on the activity and the fresh flavor and food is just a great plus. 

The next gardening article would be about vegetable garden as a continuance to kitchen garden. If you have comments, questions, reactions, suggestions and correction please feel free to post down below. And do not forget to follow. Thank you.

As always enjoy gardening!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney. C.J, (Eds.). (1972) Modern Century Illustrated Encyclopedia.(Vols10).  Austialia: McGraw-Hill far Eastern Publishers.

2. Tapsell, L. C., Hemphill, I., Cobiac, L., Sullivan, D. R., Fenech, M., Patch, C. S., Roodenrys, S., Keogh, J. B., Clifton, P. M., Williams, P. G., Fazio, V. A. & Inge, K. E. (2006). "Health benefits of herbs and spices: The past, the present, the future". Medical Journal of Australia. 185 (4): S1–S24.

3. Food Wishes (2015, June1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg&gl=US

4. Entertaining With Beth. (2014, April 18). How to Start an Herb Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=MzXHNlb1bos

5. Faulkner, Z. (n.d.).  The 9 EasiestHerbs to Grow Indoors.  [Blog Post]. Retrieved from http://www.more.com/living/stylish-home/9-easiest-herbs-grow-indoors

It is Thyme!

Thyme – French Thyme, Common Thyme, Garden Thyme

 

BOTANICAL NAME

Thymus vulgaris – L.

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun; Full Sun Only

SOIL TYPE

Well-drained loamy and sandy soil

SOIL pH

6.3-6.8

FUN FACTS       

Thyme is attractive and fragrant foliage that has many named varieties, of genus Thymus of the mint family, Lamiaceae, and relative of the oregano genus, Origanum. It hybridizes freely and intergrades into each other, ergo there are some 400 varieties of thyme existed and also caused difficulty in classifying them. Among the wide variety only precious few are suited for culinary use. Master Garderner Joyce Schillen of Oregon State University and Chef John of Food Wishes [1] have similar recommendation of the best flavored varieties of thyme for culinary use, and they are the narrow-leaf French, Broad-leaf English and Lemon Thyme.

This All About Plant segment will feature the most common culinary thyme variety, which is thymus vulgaris, also known as English thyme, French thyme, and/or common thyme.  This aromatic perennial evergreen or semi-evergreen scrub grows up to 8 inches by 12 inches at a medium rate. Once it is established, it is a full hardy plant that is drought, wind and frost tolerant, but not maritime exposure as most Mediterranean herbs do [2]. It is composed of a woody stem with paired leaf and/or flower clusters space ½ to 1 inch apart. The leaves are very aromatic and leaf in January. It flowers with rounded lavender blooms from June to August.

It is commonly grown in herb gardens for culinary, herbal-medicinal, and ornamental purpose.

Culinary Uses

The edible parts are the aromatic dried or fresh leaves and the fresh flowering tops, used as garnish or flavoring in cooked foods, from salads, soups and meat dishes.  In many European cuisines, if sage is Italian cuisines, thyme is to French. It’s pungent and spicy aroma compliments with mushroom, and courgette-zucchini. It retains its flavor well in long slow cooking and drying compare to many other herbs. This culinary thyme is also used to flavor vinegars, herbed butters, and teas.

In cooking, fresh thyme is measured in sprig, a single stem snipped from the plant. The whole sprig may be used, like in a garnish, or just  the leaves. So, when a recipe specifies “bunch” or “sprig”, it means the whole form; while if it specify spoon, it means the leaves.

Thymol is the active ingredients and component of the thyme essential oil that gives the herb it flavor.

Medicinal Uses

Common thyme is very rich in essential oil and the active ingredient might have given its medicinal properties, as thymol is an antiseptic known in commercially production of mouthwashes. Here is the list of its medicinal qualities and uses:

Anthelmintic;

Antiseptic, Antioxidant, Disinfectant, Deodorant;

Antifungal;

Antispasmodic, Sedative;

Carminative, use in indigestion gastritis and diarrhea;

Diaphoretic, use in fever;

Expectorant, use in upper respiratory tract infections;

Tonic, Aromatherapy.

A general precaution on all essential oils and the high chances of it being overuse since they are concentrated can be harmful in large doses. For oil of thyme, the essential oil of common thyme, should avoid using if one have inflammatory disease of the gastrointestinal tract. Always check for allergic reaction, as the oil can cause allergic reactions and irritation to the skin and mucous membrane. Internal use contraindicated especially in pregnancy

NTS: This blog initially declined to present any medicinal uses of the plants as most are unfounded claim. For safety reason, felt compelled to provide the general effects with the hopes that reasonable precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Other Uses

The essential oil from leaves is frequently used in perfumery, soaps, toothpastes, and mouthwashes.

In agriculture, the plant makes an attractive ground cover for a sunny position. Cover plant are best spaced about 12-inch apart. It is also a great companion plant, as it repels cabbage flies. It is wonderful for honeybee farms as the flowers are rich in nectar.  The whole plant attracts bees and butterflies, wonderful and beneficial for gardens.

 It is claimed that dried plants have fungicidal properties and could prevent mildew. And the dried flowers are use to repel moths from clothing.

PLANTING

Preparation

Cold frame or greenhouse if in seasonal zone 

Shallow container if propagating by seed; or medium and deep container or pot if propagating by stem cuttings and division

Broken pottery for drainage

Well-drained loamy or sandy soil

Propagation

By Seed

When to sow/plant:

In a greenhouse sow seeds in autumn; In a cold frame sow in spring

Seed Depth:

Depth not indicated; Sow seed or plant by scattering in the soil, thinly

Cover lightly to keep moist

Seed/Row Spacing:

Not indicated

Days to Sprout/Germination:

Erratic and random

When to transplant seedlings:

When seedlings are large enough to handle.

Seedling Spacing:

Set seedlings at least 12 inches apart or individual containers

When to transplant, permanently:

Keep seedlings in greenhouse for the first winter and plant them out into permanent position in late spring or early summer of the following year.

By Cutting

Part to cut:

Cut the stems in early morning after the dew dries

A. Cuttings of young shoots  

B. Cuttings of half-ripe wood

Length of cutting:

A. About 2-3 inches (5-8 cm) with heel

B. About 2-3 inches (5.8 cm) with heel

When to cut and plant:

A. In May to June, plant in a frame

B. In July to August, in a frame

Layering in spring or autumn

Depth:

Not indicated

Cutting/Plant Spacing:

At least 12 inches apart or individual container

Days to Roots:

Not indicated;

When to transplant:

Not indicated

Plant Spacing:

Plant12 inches apart

By Division

Part to divide:

Not indicated, might be the whole plant

Length of division:

 Not indicated, maybe large or small division

When to plant:

In spring or autumn

Depth:

Not indicated

Plant Spacing:

Plant 12 inches apart

When to transplant:

Smaller divisions grow them first in a light shade in a greenhouse or cold frame. Plant them in the summer or following spring.

Larger division can be planted out directly into the permanent positions.

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Thyme tolerates poor soils, but needs good drainage.

 It has average watering needs. Water on a regular schedule, let soil goes almost completely dry between watering.

Do not overwater. Thyme dislike wet condition, especially in winter

In the tropics, water preferably, in the morning when the soil is cool or cooled down in the late afternoon. Protect plants during rainy season

Growing Notes:

Full sun only, cannot grow in the shade. May grow indoors in a south-facing window.

Tolerates poor soil; best in chalky and light soils, good in loam, sandy and rocky soil

Drought, wind and frost tolerant, but not maritime exposure. During hard freeze (-15 degree Celsius) cover the plant using a cloth, plastic sheet or mulch to prevent damage.

Trim and prune as needed throughout the year to encourage new growth, to shape, reduce legginess and encourage air circulation.

Benefit from light fertilizer application, but using too much nitrogen may cause rapid growth and poor flavor.

Flower Blooming:     

In early-mid-late summer, it sends up rounded lavender blooms.

The flowers are hermaphrodites, and pollinated by bees, flies, and lepidoptera.

Seed Ripens:     

Not indicated

Companion plants:

Cabbage

Dislikes: none

Pests and Diseases:

Fungal issues in coastal or foggy locations

HARVESTING

Days to Harvest:

The plant can be used fresh and harvested anytime of the year.  Favorably harvest in the morning when the aroma are the strongest.

For bulk harvest either be distilled for essential oil or dried for later use, harvest in early summer prior to blooming, for better flavor. And harvest the flowering portions of the stems close to the tips leaves, as it contains more essential oil-producing glands.

It is safe to harvest or prune one-third to one-half of the plant, in one or two times per season, but stop significant cuts once late summer.

Storage:

Thyme retains its flavor well in dried form compare to many other herbs.

The leaves should be dried quickly. Dry in a well-ventilated room on screens away from direct sunlight and then store in a tight jar.

Do you like this article? Please let it be known and  comment below. Feel free to post questions, inquiries and requests, as well as reactions, suggestions, and corrections. Do not forget to follow and help this blog get inspired and create better content. Thank you!

As always enjoy all plants and gardening!

References

1. Food Wishes (2015, June1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg&gl=US

2. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

3.  Stearn, W. T. (2004). Botanical Latin. London: Timber Press.

4. Grieve, Maud (1971). A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses, Volume 2.

Sage the Savior

Sage – Kitchen Sage, Small Leaf Sage, Garden Sage, Common Sage

BOTANICAL NAME

Salvia officinalis L.

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun; Full Sun Only

SOIL TYPE

Well-drained loamy and sandy soil

SOIL pH

6.0-6.5

FUN FACTS       

                

Sage plant is known for the unique, pungent and aromatic smell scent produce by its attractive grayish-green leaves [1]. This bushy perennial, evergeen subshrub can grow up to 2 feet tall and wide, at a moderate rate.  It is native to Mediterranean region and a member of the mint family Lamiaceae. It has a woody stems, with lavender flowers, but it can also be white, pink, blue, or purple. The prizes leaves are range in size up to 2.5 inch long to 1 inch wide; oblong in shape, grey to green is the common colour though other variety can also be in purple, rose, cream and yellow. The unique leaves are rugose or corrugated on the upper side, and appearance of white underside due to the many short soft hairs.

  

Medicinal Uses

Sage has been known and used in various ancient civilization for healing properties attributed to it hence the specific epithet, officinalis, as a reference to monastery’s storeroom of herbs and medicines called officinal [2]. Form the most recent curator of knowledge of plant life like Carl Linnaeus, John Gerard, Walafrid Strabo to historical philosophers like Galen, Dioscorides, Pliny the Elder, Theopharatus, mentioned sage long list of medicinal qualities and uses like:

appetizer, stimulant [5],

tonic [3], aromatherapy,

cholagogue, antidiarrheal, carminative, diuretic [3],

antihydrotic, astringent , antiseptic,

antispasmodic [5],

styptic or antihemorrhagic [3]

mucolytic (essential oil), vasodilator,

galactofuge, emmenagogue, increases female fertility,

local topical anesthetic for the skin, toothaches [1]

anti-inflammatory: to reduce fever and treat snakebites, insect bites, wasp stings, and rheumatoid arthritis(essential oil)

Essential oil from sage contains cineole, borneol and thujone. While the sage leaves contain tannic acid, oleic acid, ursonic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic hence associate female fertility. In contemporary medical research, a chemical compound called thujone is present in sage extract and it may be neurotoxic [4].

It be toxic when used in excess or when taken for an extended period. Known symptoms include: giddiness, restlessness, vomiting, vertigo, tremors, seizures. It is contraindicated during pregnancy and people with epileptic fits.

NTS: This blog initially decline to present any medicinal uses of the plants as most are unfounded claims, but for safety reason inclined to provide the general effects with the hopes that precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Culinary Uses

In the western civilization, sage has been listed as one of the essential herbs together with rosemary, thyme and parsley. The edible part is the aromatic grayish-green leaves, used as flavoring in cooked foods. It appears in many European cuisines, especially Italian cookery but not much in French. It is use a condiment and  accompaniment, as it savory, peppery flavor and sweet aroma compliments with poultry like turkey and chicken dishes, hence it is use in soups, stews and poultry stuffing. Given it aids in digestion, having a cholagogue quality, often used with heavy and oily food like rich meat dishes, example flavouring pork chops, sausages and cheeses.

The young leaves and flowers can be eaten raw, boiled, pickled or used in sandwiches. The flowers can be sprinkled in salads to add colour and fragrance. Herbal tea is made from the fresh or dried leaves.

Essential oil from sage is also used commercially to flavor ice-cream, sweet and baked goods.

  

Other Uses

Rubbing the top side of the sage leaves over teeth and gums make an excellent tooth cleaner. The essential oil from leaves is used in perfumery as an effective “fixer.” The essential oil is also used in hair shampoos, and said it is good for dark hair [5].

In agriculture, the flower of the plant is an alternative compost activator, where dried and powdered can be added to compost heap to speed up bacterial activity and shorten the time needed to make compost. It is claimed that growing and dried plants repel insects, it is a good companion plant for cabbages and carrots. It repel or distract insects like cabbage flies, carrot fly, black flea beetle, cabbage looper and cabbage maggot, bean parasites and woodworm,  but it attracts bees and  butterflies, excellent for pollination. For sunny positions it is a good ground cover plants after 1-2 years established growth.

It was used as a strewing herb and burnt to fumigate rooms.

PLANTING

Preparation

Cold frame or greenhouse if in seasonal zone 

Shallow container if propagating by seed; Temporary containers or preferred large permanent pot/s if propagating by stem cuttings

Broken pottery for drainage

Well-drained loamy or sandy soil; prefer calcareous soil, containing calcium carbonate and chalky with adequate supply of nitrogen

Propagation

By Seed

When to sow/plant:

In Spring, March or April in a greenhouse;

Seed Depth:

Depth not indicated; Sow seed or plant by scattering in the soil, thinly

Cover lightly with 1/8 inch of soil to keep moist

Seed/Row Spacing:

Not indicated

Days to Sprout/Germination:

10-21 days

When to transplant seedlings:

In early summer or in June, when seedlings are large enough to handle.

Seedling Spacing:

Set seedlings at least 18 inches apart or individual containers

When to transplant:

Keep seedlings in greenhouse for the first winter and plant out in late spring of the following year.

By Cutting

Part to cut:

A. Cuttings of heeled shoots taken from a woody stems of an established plant

B. Cuttings of half-ripe wood

C. Cuttings of mature wood

Length of cutting:

A. Taken from stem

B. About 2-4 inches (5-10 cm) with heel

C. About 3-5 inches (7-10 cm) with heel

When to cut and plant:

Cutting indoors: six to ten weeks before last spring frost 

A. In May

B. In June to August, plant in a frame

C. In November to December, in a cold frame

Layering in spring or autumn

Depth:

Not indicated

Cutting/Plant Spacing:

At least 18 inches apart or individual container

Days to Roots:

Not indicated; mounding soil up into plants encourage rooting

When to transplant:

A.   Plant directly into the soil.

B/C. After 6-12 months from rooting

Plant Spacing:

Plant 2-3 feet apart [6]

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Sage has average watering needs.

Water on a regular schedule, let soil goes almost completely dry between watering.

Do not overwater.

In the tropics, water preferably, in the morning when the soil is cool or cooled down in the late afternoon. Protect plants during rainy season

Growing Notes:

Full sun only, cannot grow in the shade

Tolerates alkaline soil

Drought and frost tolerant, but killed in a winter-wet condition

Plants need trimming and pruning of the heavier and woody stems every late spring in order to keep them compact.

Best replaced after every 4 years to ensure the best quality

Flower Blooming:     

From late spring to mid-summer, it sends up purple flower spikes.

Blooms range from shades of Niagara, lavender, purple and blue flowers.

The flowers are hermaphrodites, and pollinated by bees.

Seed Ripens:     

From August to September

Companion plants:

Rosemary

Thyme

Oregano

Beans

Cabbages

Carrots

Cut flowers

Dislikes: basil, rue, cucumber and squash

Pests and Diseases:

Powdery mildew

Rust

Stem rot

Fungal leaf spot

Whitefly

Aphid

Mealy bug

Red spider mite

HARVESTING

Days to Harvest:

During the first year, harvest lightly until they are fully grown.

For minimal use, sage leaves could be harvest anytime. For bulk amount, sage leaves should be harvest prior to blooming.

Favorably harvest in the morning when the aroma are the strongest.

Storage:

Sage’s flavor is best when fresh, but it can be stored frozen or dried.

Dry in a well-ventilated room on screens away from direct sunlight and then store in a tight jar.

Let us know If you like this article and comment below. Feel free to post questions, inquiries and requests, as well as reactions, suggestions, and corrections. Do not forget to follow and help this blog post better content. Thank you!

As always enjoy all plants and gardening!

References

1. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

2. Stearn, W. T. (2004). Botanical Latin. London: Timber Press.

3. Kintzios, S.E. (2000). Sage: The Genus Salvia. United States: CRC Press.

4. Olsen, R. (25 April 2000). "Absinthe and gamma-aminobutyric acid receptors". Proceedings of the National Academy of Sciences of the United States of America. 97 (9): 4417–8. 

5. Grieve, Maud (1971). A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses, Volume 2.

6. Sheat, W. G. (1948). Propagation of Trees, Shrubs and Conifers. London: MacMillan and Co.