Ending the Silence

Herb Magick

* Herbal Medicines Dictionary
* Magical Herbs Dictionary
* Kitchen Herbs & Spices
* Herbal remedies (recipes)
* Herbal Crafts
* History of herbs
* Herbal Teas
* Herbal Gardens
* Safety with Herbs
* Herbal Healing for Pets
* Herbs for Women
* Herbs for Men
* Herbal Links

This is to be used as a reference, a guide in which one can ask or speak to professional or one's doctor before undertaking any herbal remedy.

Gardening

Annual Herbs

Anise
Arugala
Basil
Borage
Calendula
Cayenne
Chamomile
Chervil
Coriander
Dill
Garlic
Periwinkle
Savory

Biennial Herbs

Angelica
Caraway
Evening Primrose
Foxglove
Parsley

Perennial Herbs

Aloe
Catnip
Chicory
Chives
Echinacea
Fennel
Ginseng
Hyssop
Lemon Balm
Lemongrass
Lovage
Marjoram
Mint
Oregano
Rosemary
Sage
St. John's Wort
Savory (Winter)
Tarragon
Thyme
Uva Ursi
Valerian

DRYING HERBS

Herb Garden Indoors

Choose a location for your herb garden

Choose your materials

Choose your herbs

Care for your herb garden

Fragrant Herbs You Can Grow

Culinary Herbs You Can Grow

Natural Pesticides: Herbs

Garden Herbs Made Easy

Herb gardening: Easy Herbs to Grow

Harvesting Herbs

Unfortunately, most of us tend to think of herbs as plants for the windowsill, back garden, vegetable garden, or as stand-alone grouped plantings, as in English herb gardens. The truth is, herbs are very versatile plants that can be used as Ground Covers, fillers, additions to ornamental flower gardens, and along walkways and pathways for their fragrance as you brush against them.  When used in these ways, they can be harvested at will for their culinary and medicinal benefits.  People with small plots of land would be well advised to use herbs generously in their landscapes to benefit from ALL the properties of herbs - ornamental, culinary, fragrant, and medicinal. Remember the definition of the word Herb as being a useful plant.

For edging pathways and walkways, try Scented Geraniums  for their quaint beauty, or Lamb's Ears for a more refined, grayish look.  Parsley makes a nice front-of-the border green plant for flower gardens, as do Chives with their grass-like looks and cheery flowers.

In the perennial garden, plant any of the Basils during the summer as fillers, and for winter interest, plant Silver King Artemisia, which has lovely silvery foliage and withstands the cold admirably.  Also consider Beebalm, Yarrow, Garlic Chives, Sage, Feverfew, Rue, and Foxglove when considering plants for the mixed border.

Many of the herbs serve as useful and fragrant ground covers in shade where nothing else does well.  Try Sweet Woodruff, scented Pennyroyal, Chamomile, or Violets.  These can be used instead of the usual ivy or pachysandra.  Also try Angelica, Lemon Balm, Evening Primrose, Valerian, Chervil, Goldenseal, or Lungwort to add texture and color.   For a full-sun groundcover, try Bearberry.

In the vegetable garden, many of the herbs also serve as Companion Plants.  You should try not to plant any of the perennials in spaces that you are going to till on a regular basis, so check out the Annual and Biennial Herb sections of this page for reasonable choices.  For the Perennial Herbs, choose sites in the garden where other Perennials are growing for a continuous show.

Herbs can be used as ground covers.  The Mints and Chamomiles are legendary for their abilities to take root and cover an area as fragrant ground covers.  Be sure that you have some kind of barrier to keep them within their bounds.  Creeping Thymes are wonderful for filling in between stepping stones, and release their fragrances when stepped upon.

For covering bare walls, Rosemary is a favorite that smells wonderful and easily cascades over the structure.

As a screen, Fennel makes a feathery and useful plant, as do some some of the ornamental salvias.  Try nasturtium in the vining form for a peppery treat in the kitchen, as well as a good-looking annual screening plant.

I know that some of these herbs are hard to find at the local home center or department store.  But seeds can be ordered through many sources on the internet, which is a great thing.

If you enjoy the flavor fresh herbs can bring to our foods as much as I do, then preserving them for fall and winter cooking makes a lot of sense. Drying herbs such as flat leaf Italian parsley, basil, sage and rosemary is a time-honored method of preservation. It's simple and really doesn't take much time to do.

You can simply hang bundles of herbs in a cool, dry place until they dry. The only disadvantage here is if it takes too long, they can become dusty. And light can break down some of their flavor. I prefer an approach that gets the job done a little faster.

I gather the herbs in the early morning, wash them and pat them dry. And then break off the leaves and spread them on a cookie sheet or recycled aluminum trays. I'll leave them in the oven on low heat not to exceed 90 degrees for several hours, but it's important to check them regularly.

Once all of the moisture is driven from the leaves, just crush or crumble them and then store them in airtight jars and place them in a cool dark place. This makes good use of small jars you might otherwise throw away. It's a form of recycling. I like to label and date them. And you'll be amazed at just how much it takes to fill a jar once the herbs have dried.

It's important to remember when using dried herbs in cooking, it only takes half as much of a dried herb as it does when it's fresh. In the drying process you concentrate all the essential oils.

Drying your own herbs will not only save you money but it's a great way to enjoy the flavor of your garden in every season.

Drying your own herbs will not only save you money but it's a great way to enjoy the flavor of your garden in every season.

Fragrant herbs, grown in the Gardening or garden, will excite the senses of everyone who passes near them. As live plants they enhance the aroma of any room or space. Aromatic herbs can be dried to make potpourri, added to the bath as a relaxant, used in sachets and some may even be eaten as culinary treats.

Lemon balm is a highly fragrant perennial that grows best in a semi-shaded area in sandy soil. The seeds of lemon balm are slow to germinate and it may be wise to start this herb with young plants. Bergamot is a Native American species that spreads rapidly if not restricted. It produces fragrant, showy flowers and is best started from young plants. Iris Florentina or what is commonly called white flag, produces beautiful white flowers in early spring. The root of this herb, which multiplies rapidly, is called orris root and is used as an alternative medicine. This herb should be planted horizontally with the top side slightly above the soil.

Lavender seeds are slow to germinate and it is suggested that you start this herb by propagation from layers or cuttings of adult plants. Lavender needs a sandy, alkaline soil and should be fertilized occasionally with lime. English lavender will need to be mulched to protect it from the cold, while other varieties should be wintered indoors. Rose, in the old varieties of damask, dog, cabbage and apothecaries are blessed with the most fragrant flowers. It is best to buy young plants and establish a root free bed for these plants. Rose likes a slightly clay soil that has been enriched with compost or manure. Geranium is a lemon, rose or peppermint scented plant that needs a dry, sandy soil. These highly fragrant plants are best started from young plants since the seeds often fail to grow true to type. Much like lavender, geranium should be brought indoors for the winter.

Fresh culinary herbs add their own special zest to any dish you use them in. The aroma of dill, basil, mint, rosemary, summer savory, tarragon, oregano and many other culinary herbs will delight the nose of any gardener or chef. Even more wonderful is the knowledge that anyone can easily grow these herbs in their garden or Gardening.

To begin, find an area of your Gardening or garden that gets no less than 5 hours of sunlight. A successful herb garden grows best in well drained soil that is slightly acid to neutral. Mints are an exception to this rule since they grow better in damp ground, while some herbs such as basil prefer partial shade. Mints are hardy perennials but the most popular for culinary use are spearmint, peppermint and applemint. Most mint will reach a height of 2 to 3 feet. Plant seedlings about 2 inches deep in moist soil and place in a semi-shaded area for best results. Sage seeds germinate easily. Plant in moist soil and keep in a sunny area. Be sure when buying your seeds that you get the garden sage variety since this is the one used for culinary purposes. This easy to grow perennial will grow to be about 3 feet.

Basil seeds germinate quickly and do better if grown inside the house in consistently warm conditions. Soil should be medium rich and the plants should be placed in a partially shaded spot. Basil is an annual and will grow to be about 15 inches tall. Dill is also an annual and may self sow for the next season. Fertile, sandy soil is important for growing dill. Garden variety thyme is the best type for cooking. This perennial will grow up to 10 inches tall. Thyme is a slow growing plant and should be planted in sandy soil with a little lime. Chive is another perennial that germinates slowly but production can be increased by bulb division. Use a medium rich soil for chives. Tarragon is a perennial that should be purchased as young plants. The French tarragon has a much better flavor for cooking than the Russian tarragon. Plant in a slightly sandy soil for best results.

Rosemary is a perennial that grows up to 6 feet tall and can be used as a culinary, aromatic or decorative herb. It is better to buy young plants since seeds germinate slowly with rosemary. Plant in a sandy, alkaline soil and place in a somewhat sheltered sunny area. Oregano is a species of marjoram and this perennial can grow to 3 feet tall. Sow seeds in a medium rich alkaline soil and remember, this plant spreads quickly. Garlic is grown by planting single cloves about 2 inches deep in a rich, moist soil.

Make sure your soil is well fertilized or use compost to enrich the soil after any major harvesting of leaves. Sow the seeds of summer savory in medium rich soil and allow about 4 weeks for germination. Parsley is a biennial that should be sown in medium rich soil in direct sun or semi-shade. Soaking the seeds before planting will speed up the slow germination of this plant.

Although there are a multitude of chemical pesticides available to protect your garden, many of todays gardeners find themselves looking for a less time consuming and safer alternative. Growing a variety of herbs in and around your garden can be the perfect answer, not only to your pest problem, but also to enrich your soil.

To maintain the general health of your garden, fragrant herbs like parsley, sage, thyme, chives, garlic chives, hyssop and marjoram have proved to be beneficial as both pesticides and soil enhancer. Dill, sage, camomile and rosemary planted with cabbage and potatoes will help deter pest that feast on these vegetables, while chives planted with carrots and celery come to their aide. Plant parsley with your tomatoes and chervil with radishes for extra spice. Mint is a good ant deterrent, while pest like the carrot fly that locate by scent, are lost when aromatic herbs such as bay, rue, lavender, borage, balms, bergamot and dill are present.

Crushed garlic and hot peppers such as cayenne, added to water and sprayed on your plants will repel most chewing and sucking pest. Steep one gallon of water with 1\2 teaspoon of each and dilute to about 25% before spraying vegetables. Most beetles can be detoured by using cedar chips. Aphids, as well as tripe, disappear when sprayed with an infusion of larkspur and many soft bodies pest hate tobacco, which can be used as a spray in your garden, but remember that these two can be poisonous to humans so be sure to wash anything you spray thoroughly before ingesting.

Got an old wooden step ladder? You can use it to grow an easy herb garden. Along the wall of your house is a good place for it. The heat deflecting from the wall will intensify the scent and flavor of your herbs, and it will be close enough for you to enjoy them.

The main requirement for most herbs is a spot where they will receive at least five hours of sunshine a day. Some herbs will tolerate partial shade, like mint, parsley, and chevril. But most herbs require direct sun sunlight.

Fill the rungs of the ladder with a nice enriched full humus soil that you can purchase at a garden center. Add some well rotted manure, too. Herbs prefer a slightly alkaline soil.

The easiest way to grow herbs is from seed, but you may also start with plants bought from a garden nursery. For seeds, chose your favorite herbs, smooth out your soil in the rungs, and scatter the seeds thinly in rows. Cover them with a thin layer of soil. Keep them moist until they germinate and are well established. When they are about an inch in height, thin the seedlings according to package directions.

Herbs need very little attention from you, once established, but they should be trimmed back frequently and specimens that don�t look healthy, should be removed and discarded. Keep the weeds in check by cultivating around them carefully with a hoe. Or you may use a mulch to keep weeds down, such as pine bark chips or wood chips. Dried lawn cuttings should not be used on herbs as they tend to hold in too much moisture.

Herbs need much less watering than other plants and can withstand mild droughts. To keep them from going to seed, pick off the developing flower buds. Very few pests bother herbs, but aphids, whiteflies, or spider mites occasionally like to sample them. Be on the look out for them.

A small herb garden planted alongside your house is a treat for the eye as well as the palate. Enjoy them!

Anyone can grow an herb garden. If you have the space, or even in containers, herbs do not require much care. Following is a list of easy herbs you can grow and a quick description on their flavor and cooking uses.

1. There are plenty of varieties of basil including anise, cinnamon, lemon, lettuce leaf, small leaved, and my favorite Purple. Basil is an annual that is used in plenty of italian dishes, one of the best known uses in Pesto sauce.

2. Chervil is an annual that likes cooler weather, not hot and dry summers. Plant it in a shady place. It tastes like a cross between parsley and tarragon and is used in a lot of French cuisine. Use it as a garnish, or tossed with fresh vegetables and butter.

3. Chives are a perennial that prefer shade. They have a mild onion flavor and are super tossed into any salad.

4. Cilantro is an annual that is very popular in mexican cooking. It is really just fresh coriander leaves. Use it in your favorite salsa recipe.

5. Dill is an annual that is a must for pickle making. It is simple to grow and quite often reseeds itself in my garden year after year.

6. Lavender is a perennial that has plenty of uses. It can be used in baths, tea and as an herb in french cuisine. The small purple flowers are also edible and can be tossed into your favorite salad.

7. Lemon Balm is a perennial that has a lemony fragrance. It is used for teas and in your cooking.

8. Lovage is a perennial that likes a shady spot. It tastes like celery and can be used anywhere you would use celery.

9. Marjoram is an annual (can be a perennial in warmer climates). It is similar to oregano and can be used in anything.

10. There are a lot of varieties of Mint. Most are perennials. Some varieties include Apple, Orange, Peppermint, Chocolate, Spearmint, Lemon. Most are used for teas or jellies.

11. Parsley is an annual that can sometimes reseed itself. It can be used in any recipe or as garnish.

12. Sage is a perennial well known for Thanksgiving stuffing. It likes drier, well drained soil.

13. Savory is an annual that is reminiscent of sage and thyme crossed. It can be used in soups, marinades and sauces.

14. Tarragon is a perennial that tastes like a mild licorice. It can be used in sauces, soups, dressings, etc. It is my favorite to grow and requires no care.

15. Thyme is another perennial that comes in many varieties. It spreads like mad, so be prepared to give it plenty of room. Some of the varieties are: Caraway, Lemon, Red Creeping, Woolly, Common.

If you want a no care garden, plant a few of the perennial herbs. They will return every year and aside from weeding, you will not have to care for them at all.

Light is very important to all plants, especially those growing indoors. Make sure your herb garden gets 6-8 hours of quality light a day. In most places, this means some sort of supplemental lighting like grow lamps or fluorescent fixtures (overhead lights are not enough -- the plants must be placed very close to the light source, but not so close they burn). If you notice your plants getting "leggy" (lots of stem, not a lot of leaves), you'll know they need more light.

Your herbs should be watered when the top of the soil is dry, just until water starts draining from the bottom of the pots. Use a drip tray to catch the excess water, but never let the pots sit in water. If your home is dry, your herb garden might appreciate a misting once or twice a day.

Watch your plants carefully for signs of insect infestation. White flies, red mites, and aphids all find herbs as tasty as you do. If you do find insects on your plants, simply rinse them thoroughly using the sprayer attachment at the kitchen sink -- tip the plant upside down and make sure to spray the underside of the leaves. Isolate any infected plants after spraying until you are sure they are insect free. It is generally not a good idea to use insecticides on herbs since their residue may be difficult to remove completely.

Herbs are at their peak of flavor when they've just been harvested. Midmorning, just after the sun has dried the leaves but before it's too hot, is the best time of day to harvest. You can cut back as much as 3/4 of the plant without harming it. If the leaves are dirty, rinse them quickly in cold water and dry them with paper towels.

The best time of year to harvest is before the flowers bloom. You can prolong the optimum harvest time by pruning off the flower buds as they form, but even the most attentive bud-nipper will find that the harvest season will eventually come to an end, and it's time to think about preserving some of your crop.

Freezing or preserving in olive oil are the best ways to preserve herbs, but many gardeners prefer drying because it is easy and doesn't require any special storage. Here's a tip to keep the dust and bugs out of your herbs while they are drying:

Hang your bundles of herbs in a cool airy place, and place a paper bag over them. Make sure your herbs are tied in bundles small enough that they don't touch the sides of the bag when they are covered, and tie the end of the bag closed. Check back in about three weeks. When the herbs are dry they will crumble easily into jars for storage.

Hosted by www.Geocities.ws