A house herb garden is excellent for any enthusiastic cook that appreciates flavor in their meals. Most of the herbs which we commonly use for cooking are simple to grow, and as soon as you’ve experienced the pleasure of choosing new pieces for the pot, you’ll never want to be without freshly grown herbs.
This does not imply that you will need to have a huge garden. In reality you don’t need a backyard at all – since a huge range of herbs can be successfully grown in containers. Even if you reside in an apartment building on a high level, you can grow them on a reasonably bright windowsill.
What you opt to grow in your kitchen garden will depend mostly on which you use for cooking. But you could also add different herbs, simply because they look and smell pleasant. Four great herbs to begin with are parsley, chives, chervil and tarragon. Chop up an equal number of each of them to make the classic French blend, fines herbs. Sprinkle into salads or use in cooked egg, fish and poultry dishes. These subtle herbs do lose flavor when cooked, so it’s ideal to add them as soon as the food is nearly cooked, or perhaps just sprinkle on the top to make a delicious garnish.
It is one of the most popular herbal species which individuals grow in the home, and it’s easily grown from both seeds and seedlings. There are two chief kinds, curly and flat-leafed, each of which are a particularly rich source of minerals and vitamins. You may use all parsley fresh, or you can dry the leaves and use them dry in a later stage.
Chives, which are a part of the onion family, are also easy to grow, and you’ve got a choice between ordinary onion chives and garlic chives. Chop up their stalks as a garnish and use, when they blossom, their pink, edible flowers in salads.
Chervil is a hardy annual herb which grows best in moist, shady spots in the backyard. It looks much like parsley and can be used in much the same manner. Like parsley, you may use chervil leaves fresh or dried.
Tarragon has a much more subtle and more sophisticated flavour than most other herbs, and it’s a vital ingredient in French cuisine. Although there’s a sort of Russian tarragon, French tarragon is thought of as the true type. Apart from its use in cooking and for garnishing, tarragon is usually utilized to flavour white wine vinegar.
Rosemary is another very easy-to-grow herbal species. If you know someone with a proven bush, just break off a bit, pull on the needle-like leaves off the lower portion of the stem, and stick it in the floor. It’s equally at home in a standard garden or in a container, and can also be used dry or fresh.
Bay leaves are another favorite, and they also may be grown in the garden or in a pot. It’s a good looking plant which you may keep trimmed if need be. To wash the leaves, then hang a branch in a dry, dark, well ventilated area and remove the dry leaves from the stem before storing in an airtight container. While most individuals use dry leaves, you may even use them fresh, rather shredded before use.