Gardening Tips and Hints

Drying is a marvelous way to capture the scent and savoriness of summer growing herbs, and it’s fun to do.

The best time to cut herbs for drying is just before they flower, that’s when the aromatic oil contained in the leaves is most concentrated.

The day before you plan to cut your herbs, water the plants and remove any dust from the leafs by spraying the foliage.

Be sure to cut early in the morning, and If you want the plant to continue growing, some leaves should be left on the stems.

After you have cut your herbs, dry them by placing them on an open wire tray or tying them together in loose Bunches and hanging them in a dry room.

To protect hanging herbs from the light and dust, cover them with perforated brown paper bags.

Wire tray method

Herb cuttings of stem tips or short stem pieces with a few leaves dry best on wire trays.

A clean window screen makes an excellent tray.

Place the wire tray where air can circulate above and below it and spread the herbs in a single layer. If you have an abundance of herbs to dry, trays can be stacked on top of one another

Turn the leaves daily for about four days. To ensure the herbs are dry put the leaves in an oven set at 38° to 49°C [ 100° to 120°F] for a minute or two. Don’t overheat or leave to long or the herbs will lose their flavour.

Brown bag  method

For hanging herbs put bunches upside down in individual large paper bags that you have perforated, and then tie the bags.

Hang the bags in a dry airy room for about two weeks. When the leaves snap off it easily, the herbs are ready. They must be thoroughly dry, or they will become moldy. Leaves can be stripped from the stems, and the stems saved for barbecuing or tied together to use in a fireplace in winter.

After herbs are dried, put them in airtight containers, glass is the best, but metal or plastic can be used.

You can store leaves whole or crushed. Crush the leaves in a course strainer, or with a mortar and pestle.

Label and store glass jars out of direct sunlight to preserve color and retain flavor.

To freeze herbs

Freezing herbs is a good alternative to drying.

Use only the healthiest leaves, as wilted leaves won’t have the full flavor after freezing.

Cut and clean the herbs and put them in protective packets.Plastic sandwich bags, plastic containers, or envelopes of freezer wrap are all excellent for freezing.

Label the packets and freeze.

Frozen herbs don’t look as pretty as fresh ones, but they are easier to mince and they don’t have to be thawed or blanched before using.

Frozen herbs will retain their flavor for over a year.

Author:Margarete Abel
www.antspantsgardening.com

Parsley:  Petroselinum crispum

   Parsley is another of the favorite herbs, most often used to garnish our roasts or to sweeten our breath.

Native to Mediterranean Europe and western Asia, parsley is found in most countries,  growing wild or in cultivation

A member of the carrot family, it has curly green, compound leaves, and grows  15 to 60cm [ 6 to 24in.] tall.

Parsley leaves contain vitamins A and C, and are rich in minerals and iron.

There are three main types of Parsley that can easily be grown in the garden:

1. Curled Parsley:  Bright green curly leaves with saw toothed edges.
2. Italian or French  Parsley:  Has dark green, flatter leaves, and a stronger flavor. An infusion of this parsley is claimed to revive poor appetites.
3. Hamburg Parsley:  Known as turnip root, is used as a root vegetable or as a tea to aid rheumatism.

During the first year parsley develops roots and leafy rosettes, and In the second year develops an upright stem. Parsley lives for two year, and starting new plants regularly throughout the year will ensure that you have plants available for harvesting all year round. Parsley is sensitive to frost, so you will need to protect your plant during the cold months, or try growing it in a pot on a window sill.

The seeds can be slow to germinate( up to 6 weeks). Sow the seeds into warm, moist soil, or soak them in lukewarm water for 2 hours to speed up germination.

Uses
Culinary;

1. The leaves are delicious in casseroles, salads, soups, stews, and sauces.
2. Add finely chopped parsley leaves to sandwiches, egg dishes, fish and potatoes.
3. Parsley is an ingredient of many classic sauces.
4. An ingredient of bouquet garni.

Medicinal;

1. Make an infusion of parsley leaves to aid digestion.
2. Use as a diuretic for fluid retention, and to help arthritis and osteoarthritis. ( 1 teaspoon of parsley leaves to 1cup boiling water, three times a day).
3. Parsley tea is an excellent treatment for Kidney and bladder  problems.
4. Chew fresh leaves to sweeten breath, and especially after eating garlic.

CAUTION: Parsley should not be taken in medicinal quantities by pregnant women or people suffering from stomach ulcers.

Cultivation

Light: Open sunlight or a bright windowsill.

Soil: Rich, moist and well drained.

Temperature: Preferred temperature range 10° to 27°C [50° to 80°F].

Water: Allow the surface of the potting mixture to dry out between watering.

Humidity: Average ( 25% or more).

Feeding: Give soluble plant food every three to four weeks (preferably organic)

Propagation: Seeds. Sow from spring to late summer. Protect plants through winter. Can be grown indoors.

Special Care: Cut off outside leaves allowing center leaves to continue growing. Remove flower stalks as they form to stimulate leave growth.

Common Problems:  If new leaves remain light green, move to higher light, check for spider mites on undersides of the leaves and if present spray with a solution of soapy water, then rinse off.

Preserving: Dry or freeze leaves. Dry the seeds for infusions.

Author: M. R. Abel
www.antspantsgardening.com