| Many people only know the joys of herbs | | | | because there is more growth hormone at that |
| through buying them at the grocery store. | | | | site. If you can make the cut at an angle, |
| But, there are enough of us out there who | | | | more of the stem will be exposed to start to |
| enjoy the propagating, the growing the | | | | root. I don't use extra growth hormone |
| picking, and finally, using the fresh herbs | | | | powder, most growers don't. You have more |
| in food. | | | | chance of killing the cutting with it. If |
| | | | there is already enough hormone in site, |
| I know one of my friends only uses herbs that | | | | adding more puts the plant into a tailspin. |
| she picks just before cooking or eating. | | | | Let the plant grow 6 inches higher than you |
| Herbs are also extensively used for remedies. | | | | want it to be. Clip the tip at the desired |
| | | | finished height. Clip off the rest of the |
| Herbal Nutrition Supplements: What Are They? | | | | side shoots on the bottom stem to where the |
| The National Library of Medicine gives this | | | | bottom of the ball is going to be. By now you |
| definition: "Herbal supplements are a type of | | | | might have to use a clipper for this, as your |
| dietary supplement... that contain herbs, | | | | fingers may not be up to the job. |
| either singly or in mixtures". Herbal | | | | |
| nutrition supplements come in a variety of | | | | When you are doing the trimming and you have |
| different forms, however, and some are better | | | | some good size pieces, use them for cuttings. |
| and safer than others. The Mayo Clinic | | | | Let the plant grow again. If the main stem is |
| advises you to "select products that have | | | | not growing terribly straight or it isn't |
| been scientifically tested". | | | | strong, put in a support stick. Use a |
| | | | non-organic stick to loosely tie your plant's |
| There is a good chance that quality herbal | | | | straight stem to. A plastic chop stick works |
| nutrition supplement may be a healthy choice | | | | really well. Insert the stick into the ground |
| for you. Herbal nutrition supplements are | | | | gently to avoid destroying roots. Avoid using |
| excellent for people who are unable to meet | | | | a wood stick to train your plant with. If the |
| their nutritional requirements because of | | | | plant is in a humid environment the wooden |
| food allergies, medical conditions, or busy | | | | stick will start growing friendly little |
| schedules that don't leave enough time to | | | | green things. Never cut off more than |
| control and monitor nutrient intake. | | | | one-third of a plant at a time, and give |
| | | | young plants time to re-grow before |
| A very dear friend of mine swears by the | | | | harvesting from them again. |
| following herb book. She has a German copy, | | | | |
| and it is well worn with age. Whenever anyone | | | | Soil |
| of us has an ailment, out comes Maria Treben. | | | | |
| She has become a well known and respected | | | | Raised beds for extremely well drained soil. |
| friend. Those of European heritage will be | | | | Low to moderate soil fertility. Keep soil |
| very familiar with the work and theories of | | | | constantly moist - especially in summer. If |
| Maria Treben. "Health Through God's Pharmacy" | | | | regular watering is not possible, a 10cm deep |
| | | | mulch keeps soil moist. |
| Cutting And Propagating | | | | |
| | | | How to use herbs |
| Select a plant that has a dominant single | | | | |
| stem. Take a good look at it, really take | | | | Soups and stews develop their best flavors |
| your time with this step. I realize it might | | | | when the herbs and spices are added during |
| sound like a Zen exercise but it will make | | | | cooking. If they are long-cooking soups or |
| the process clearer and much more pleasurable | | | | stews, wait until the last 30 minutes to add |
| if you look at the plant and picture how it | | | | the seasonings because prolonged cooking in |
| wants to grow and how you want to train it. | | | | liquid can dissipate the flavor. The same is |
| | | | true for sauces. |
| Hopefully those two processes will be | | | | |
| somewhat compatible. Otherwise you will be | | | | To develop the flavor of dried herbs, soak |
| constantly fighting the plant. Pick a plant | | | | them for several minutes in a liquid that can |
| that is healthy and vigorous. One that looks | | | | be used in the recipe. To release the flavor |
| at you and says "I love growing and I'm so | | | | of dried herbs, crumble them before adding to |
| fabulous there should be more of me". Choose | | | | the dish. When using herbs and spices in |
| stems that are coming out of the sides of the | | | | salad dressing, allow the flavor of the |
| plant not in the middle. I used to know the | | | | combination to develop by soaking for at |
| reason why, but that bit of knowledge is at | | | | least 15 minutes. Most meats may be seasoned |
| present unretrievable. Side shoots root | | | | before, during or after cooking. Steaks and |
| faster. | | | | chops can be marinated and seasoned either |
| | | | before or after cooking. To get the most |
| You want a cutting no more than 3". Bigger is | | | | flavor from roasted meat or poultry, rub its |
| not better! Strip the leaves off the bottom | | | | surface with seasoning before cooking. |
| ½ to 2/3 of the cutting. If you can do | | | | Poultry absorbs flavors better if the |
| this with your fingers it is preferable to | | | | seasoning is rubbed directly into the flesh, |
| using a scissors. You want enough leaves for | | | | rather than the skin. Soups and stews develop |
| the plant to be able to make food but not too | | | | their best flavors when the herbs and spices |
| many so that it can't concentrate on growing | | | | are added during cooking. If they are |
| roots. If the plant is flowering (not an | | | | long-cooking soups or stews, wait until the |
| ideal time to propagate but it can be done) | | | | last 30 minutes to add the seasonings because |
| cut off all the flowering buds. You don't | | | | prolonged cooking in liquid can dissipate the |
| want it's energy directed there. | | | | flavor. The same is true for sauces. Add a |
| | | | peeled, whole raw potato to the dish to |
| Make the final cut it a node (an intersection | | | | absorb some of the flavor. Remove the potato |
| where one or more leaves jut out of the stem) | | | | just before serving. |