Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the seed, fruit, bark, or other parts of a plant grown in warm, tropical regions.) A “potherb” is a plant you cook in a pot. Herbs generally […] More
Many culinary herbs will attract bees to your garden. Grow herbs and you will get double-duty attracting pollinators and bringing flavorings to the kitchen. Many herbs can be harvested cut-and-come-again, leaves, flowers, and seeds. That means you can enjoy many of these herbs all season without replanting. Bees in the garden are a good thing. […] More
The herbs you grow and dry yourself will be far superior to those you buy packaged. Herbs with woody stems and thick or tough leaves are best for drying and holding their flavor—thyme, rosemary, oregano, sage, and lemon verbena are good choices. (Herbs with soft leaves and stems such as basil, dill, parsley, chervil, and […] More
Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegars. All can be preserved for later […] More
Culinary herbs that grow well in containers include basil, chives, cilantro, dill, common fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme. Herbs require well-drained soil, so use a good potting mix for container growing. (See the How to Grow instructions below for each herb.) Because culinary herbs are […] More
Many useful culinary herbs grow well in containers. Basil, chives, cilantro, dill, common and Florence fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme are excellent choices for container growing. Grow these culinary herbs in pots near the kitchen door or on a windowsill so they are readily at […] More
Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring or in autumn. How to Choose […] More
Young and tender chayote can be served finely sliced raw in salads, or it can be served puréed, or diced in soups or stews, or sautéed, steamed, boiled, stir-fried, deep-fried, and baked. Chayote has a mild cucumber- to apple-like flavor and crunch and can be prepared just as you would a summer squash. The mild […] More
You can learn how to grow rosemary in a few minutes. Rosemary is commonly used in the kitchen as a flavoring. The spicy, aromatic leaves can be used fresh or dried in many dishes flavoring beef, veal, pork, lamb, stuffings, soups, sauces, and salad dressings. Rosemary is a woody, evergreen perennial herb that can be […] More
Oregano is a strong-flavored herb sometimes called wild marjoram (it is closely related to sweet marjoram). Oregano leaves are used fresh or dried to flavor many cooked foods including tomatoes, sauces, salad dressings, and marinades for grilled meats. The flavor of oregano is pungent, spicy, and sometimes bitter. Oregano is often used in Spanish and […] More
Learn how to grow parsley in minutes. Parsley is a biennial herb usually grown as an annual. There are two types of parsley: curly leaf parsley has finely divided, ruffled leaves and grows from 8 to 12 inches tall; flat-leaf parsley has flat, bright, green leaves that resemble a celery stalk and grows 18 to […] More
Pumpkins are a warm-season annual that requires from 90 to 120 frost-free days to reach harvest. Grow pumpkins in the warmest, frost-free part of the year. Pumpkin Growing Quick Tips Sow pumpkins in the garden in spring when all danger of frost has passed and the soil temperature has reached 65°F (18°C) and night air […] More
Stephen Albert