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