Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

Herbs for the kitchen (continued from February 1)

Well, the latest report is that the El Niño has dissipated. So much for a good rainy season – unless it fools us. We are getting some rain, and I hope we do better than we have so far.

We are a little behind on our garden planting of lettuces, spinach, Asian greens and other delicate crops due to the cold spell, but I think it is safe to begin again. A succession of three to four each would be great. They can be planted on their own, about 10 inches apart in all directions. They will grow faster and larger not in the shadow of larger plants. You can plant onions between them, though. This should keep fresh salads coming in spring.

On a south- or west-facing window in the kitchen, plant three pots of zucchini, three of basil and three cucumber from seed. Put four seeds in each pot and thin when the plants first emerge. They should be ready to plant by the end of March. We will plant them protected outdoors and have some early summer veggies, which is always fun. Get a good potting soil and put the pots in a dish or pan so they will keep the kitchen area sanitary. Don’t let the pots dry out. They should germinate in a couple of weeks.

OK! We will finish our herb gardens. This week we have chives, oregano, mint (peppermint), savory, parsley and lemongrass. Plant them in the same fashion I talked about in the last article: either in a formal herb garden, amongst the landscape, or in containers near the house.

Let’s start with chives. Chives have been used for nearly 5,000 years. The Romans introduced them to Britain for culinary purposes. Chives have a milder and more delicate flavor than onions. They can be used raw (potatoes with sour cream and chives) or finely chopped in soups, salads, eggs, cream cheese, vegetables or for a colorful garnish. Easily grown in an herb garden, or among the landscape (they grow eight inches wide and eight inches tall), a window box or medium-size pot. When you cut them, they just grow back. They are heavy feeders, so a good organic fertilizer blend is called for often. They really are a wonderful addition to recipes.

One of my favorite herbs is oregano. Oregano is a low-growing, spreading perennial. It has been called a “symbol of happiness” by the Romans. It is very aromatic and adds tons of flavor to dishes. It blends well with thyme and basil, and the Italians use it extensively in marinara sauces, sausages, pizza, spaghetti, pastas, stuffing and tomato dishes.

Medicinally, oregano is antiseptic and makes a good remedy for coughs, colds, tonsillitis and respiratory problems. It is good for sore throats and mouth infections. This is an important herb for a variety menu.

How about mint? We all love mint. Mint makes wonderful garnishes on main dishes and desserts. Peppermint and spearmint are the most popular. Peppermint came from spearmint and is more potent in every way. Fresh-picked mints make a great tea. It is used with parsley to flavor tabouli, a Middle Eastern dish. Asian spring rolls in rice paper (with lettuce, onion, avocado and carrots, dipped in a peanut sauce) is completed by adding fresh mint leaves inside. A lot of Asian cooking calls for mint.

Mint is easy to grow; just put a spring in soil and off it goes. It needs to be contained because it will spread everywhere. Medicinally, it is a great digestive aid, treatment for menstrual cramps, motion sickness, colds, coughs, flu, congestion, headaches, heartburn or insomnia. It is not, however, recommended for pregnant or lactating women.

Savory is a more obscure herb. It is native to Southern Europe and is great with beans, stuffing for poultry, fish, meat or eggs. It helps with asthma and digestion, and the crushed leaves are helpful with bee or wasp stings.

Parsley is a great garnish, rich in Vitamin C, iron, iodine, magnesium and other vitamins and minerals. Medicinally, it is a diuretic, stimulant and used to bring down fevers. It can also help to regulate menstrual cycles. Great to add to tabouli and lots of other dishes, it is a great addition to fresh juiced vegetables.

Lemongrass: add the subtle flavor of fresh lemons without the acid. It is used widely in Thai and Pacific Rim cooking or added to mints for a lemon mint tea. Lemongrass is easy to grow and can easily be added to the landscape. It grows three feet tall and two feet across.

All right, we are now all “gourmet chefs.” Give yourself a pat on the back. In the next article we will begin to address how to make your soil rich.

 

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