Oh, the Possibilities in an Herb Garden!

Picture this. The weather finally begins to warm and nature starts to reawaken around you. The long, cold winter is over and spring has arrived. You find yourself smiling more and the curtness that had developed in your voice from cabin fever is gone. You start to listen to the birds singing in the morning and discover that you can’t wait to get outside and feel the sunshine on your face. What in the world is going on? In the excitement, you decide that you are going to the local farm store and purchase some plants. This year is FINALLY going to be the year that your start an herb garden. You drive to the farm store and are overwhelmed by the possibilities that are available. But, you forge ahead anyway and purchase a couple of flats of plants, choosing what looks good. You try to rack your brain and remember any information you may have previously heard about planting herbs; what varieties will grow in your area, how big they will get, etc. In the end, you trust your instincts and buy every variety available at the store. You return home and manage to get them all planted within a couple of weeks. So far so good. You feed and water your new herb plants and they begin to grow. And grow and grow. They grow so much that they start to outgrow their garden space. You know that you should be cutting them back but are unsure how or when to do so. You have so many varieties that you can’t concentrate on harvesting just one. In the end, most of them eventually bloom and the annuals die without being enjoyed. A couple of the perennials survive another year but the identification tags that came with them are missing. Without the tags, you are unsure what varieties you still have and what to do with them. You try and match the plants that are growing with pictures on-line but they never seem to match up. After all, how can you identify a plant without having a name to type in the search box? In the end, you give up on your dream of enjoying an herb garden. Oh no!

If the above scenario sounds even remotely like you, read on. Many people become overwhelmed with herbs because they start off by trying to do it all. As a budding herbalist (and one who has learned the hard way :-), the best advice I can give is to start small. Start with one or two herb plants and learn all you can about them. Make a garden plan on paper before you plant so you will know the exact location of each plant. Purchase a reliable herb manual (yes, a book) that you can carry around with you in the garden. This will answer many of your basic questions about growing herbs without having to ‘swipe’ the screen of your smart phone. (Clean fingers are a rarity in the garden 🙂 Experiment with your little plants and expand your herb garden only after you become comfortable with their needs and possibilities. Read all you can about your herb plants and don’t be afraid to apply what you learn. Get in the kitchen and add them to simple dishes like eggs or cream cheese dips to become familiar with their unique flavors. Make notes about your successes and your failures. Then, you can move on to more complex dishes and recipes. Find other herb enthusiasts (like at The Simple Heart of Life herb shop) and share your questions and knowledge gained. Learn how to successfully dry your herb plants so you can store them for the future. (There is nothing better than enjoying the flavor of summer’s herbs in the middle of a cold, drab winter.) Above all, keep trying. I promise, you will be glad you did!

If you have had some success growing herbs this year, your garden may be overflowing with an herb that will only grow during hot weather, basil. Basil is a favorite herb for many and is easy to grow. It is also a versatile herb and is useful for flavoring in the kitchen, for body care and even for first aid. To get you started, I will share a few of my favorite tips and recipes for using basil.

There are many varieties of basil available for the home gardener and more are being introduced in the market all of the time. The tried and true varieties that most people are familiar with are; Large Leaf Italian and Bush Basil. Both are sweet, readily available and easy to grow. I, however, am also partial to Purple Ruffles and Cinnamon Basil. These two varieties add a little more spice and color to the garden and to cooking. Both are staples for my dried herb blends and help to flavor my family’s meals throughout the year.

Harvest your basil before the plant starts to bloom as it will die once the bloom matures and turns to seed. Cut the stems located in the center of the plant stalk first to make the plant bush out instead of growing taller. Harvest some of the outer stems being careful to leave most of the plant for the next time. All types of basil leaves can be quick-dried in the oven (on the lowest setting) and stored in a zip top bag for later use. Basil stems can also be tied with a rubber band and hung upside down in the attic or other hot and dry location away from direct heat. Basil will turn black if not dried quickly enough or if the drying area is cool. (It will also turn black if stored in the refrigerator.) Once ‘crisp’ dry, strip the leaves off of the stem and store. For a quick pizza seasoning, add dried basil leaves to equal amounts of dried rosemary, oregano and thyme. Complete the blend by adding a pinch of garlic powder and crushed cayenne pepper flakes. Mix it all together and store. Add a teaspoon or two to your next pizza, crushing the leaves to release the most flavor. Deliciouso!

Another delicious way to preserve the flavor of basil (as well as other herbs and veggies) is to create your own herbal vinegar. These little bottles can be very expensive if purchased at gourmet food stores. But, they are surprisingly economical to make if created at home. They can also help to add intense herbal flavor to all types of dishes without a lot of work. The trick is to purchase the right type of vinegar and let the flavors blend 10 days or so before using. Avoid using white distilled vinegar, malt vinegar or even apple cider vinegar. Instead, purchase a bottle or two of white wine or red vine vinegar to start off with. These sweet vinegars will not overpower the subtle flavors of herbs but will instead enhance the overall result. A favorite vinegar recipe is Tomato Basil. Add 6-8 tiny pear tomatoes (red or yellow), after rinsing and cutting them in half, to an empty 16-ounce bottle from red or white wine vinegar. (The vinegar should be poured into a jar or plastic container, leaving the bottle empty) Next, add 2-3 sprigs of fresh basil, 3 cloves of peeled garlic and 2 teaspoons of white or multi-colored peppercorns to the bottle. Using a funnel, add the vinegar and cork or cap tightly. Place the bottle in a dark, dry location for 10 days, shaking periodically. The vinegar can be used in about 10 days. For a quick and delicious summer snack, slice home-grown tomatoes (heirloom varieties, if possible) and drizzle with herbal vinegar. Top with a couple of fresh basil leaves and a dash of sea salt and pepper. A pure taste of heaven on earth!

Fresh basil is also a necessary ingredient in creating basil pesto. Traditional pesto is created by combining fresh basil with fresh garlic, toasted pine nuts, Parmesan cheese, pepper, sea salt and olive oil. All of the ingredients are lightly blended in a food processor and served on crackers, toasted bread, hot pasta…the possibilities are endless. A lighter pesto recipe combines; 1 cup of plain yogurt with 2 cups fresh, loose-packed basil leaves, 2 cloves of peeled garlic, 1/2 cup of toasted pine nuts or pecans with 2 Tablespoons of light olive oil. Pulse the ingredients in a food processor until almost smooth. Enjoy on herbal crackers or with fresh veggies!

Did you know that fresh basil can stop the swelling of a bee sting in its tracks? The next time a bee stings, simple mash up a couple of fresh basil leaves and apply to the area that was stung. Hold the leaves in place for 5 minutes or so and the swelling should start to subside. A drop or two of Basil essential oil blended in a light carrier oil (coconut or even vegetable) and applied to the area can also help. If the swelling does not subside, seek medical treatment, allergies to bee stings can be life-threatening.

Fresh basil can also be added to an herbal hair rinse to help keep hair full and lush. The addition of basil is especially helpful if hair loss is noted. Herbal hair rinses can help to eliminate the chemical residue that is often left on the hair folicle and root by commercial hair products. These residues often clog the pores of the scalp, contributing to hair loss or slow hair growth. When combined with a brief head massage, herbal hair rinses can produce noticeable results. A favorite recipe for darker hair includes; a handful of garden sage, 3-4 sprigs of rosemary, 3-4 sprigs of basil, and 2 sprigs of mint. Combine all in a quart jar, add 1-2 teaspoons of apple cider vinegar and fill with water to 1-2 inches below the top of the jar. Let sit for a day on the counter. To use: Strain out the herbs and microwave the rinse for 30 seconds. Cool until lukewarm and pour over your head in the shower. The herbal rinse can be left on after shampooing or used prior to applying shampoo. Clean and fresh results!

The possibilities that await in an herb garden truly ARE endless. The wonders of these little plants have been explored and relied on for centuries. Try your hand at growing and/or using them and you will quickly understand why. Their wonders are well worth discovering!

Herb gardening… another of life’s simple pleasures. Thanks for reading along!