JUN
17
0

Taking care of your kitchen herb garden

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1. Using the right growing soil.

Indoor herbs have a better shot at healthy growth if you plant them in a sterile growing soil. Choose a “potting mix” or “growing mix” that has the word “sterile” on the label. This type of growing medium contains a germ-free mixture of lightweight ingredients, such as peat moss, vermiculite, and shredded pine bark, which resist compaction so roots can develop easily. Avoid using soil from your garden that can become dense and compact, and also contains bacteria and/or tiny insects that could kill your kitchen herbs.

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2. Startig seeds can go further.

If you purchase young plants from a garden center, you’ll be harvesting in no time—but once those plants “go to seed” they’ll quit producing herbs. So for kitchen herb gardens that last, buy seed packets, from which you can grow multiple plants. A single young plant runs R40 to R60 while a packet of seeds can provide you with 20 plants, or more, for about R20. Most herbs will be ready to harvest in two to three months from the time the seeds sprout.

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3. Keep soil moist until sprouts appear.

Kitchen herb seeds are quick to develop but they require a consistent level of moisture until they sprout. Fill your pot with damp growing medium. Place two to five seeds on top of the medium, and then lightly sprinkle dry soil on top—just a dusting will do. Cover the entire pot with plastic wrap and put it in a dark location until the seeds sprout. Then, remove the plastic and set the pot on the windowsill.

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4. Start new seeds often.

The average herb plant will reach maturity and go to seed in about four months, after which it will no longer produce fresh herbs. By about every two months, the new plants will be producing vigorous growth by the time the existing ones are declining, and you’ll always have a fresh supply of herbs.

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5. Don't use too much fertilizer.

You can feed your kitchen herbs with a vegetable fertilizer every two or three months, but dilute the solution to one-third the recommended strength. Indoor herbs do well with a small amount of fertilizer, while too much can cause rapid growth that reduces the flavor of the herbs.

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 6. Harvest often.

Harvesting leaves from the tops of herb stems will encourage the plant to grow more. Just be sure to snip carefully. Remove no more than 1/3 of a stem when you’re ready to add the herb to your food. Cutting too much can damage the plant and cause it to stop growing.

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7. Water spray your herbs.

Spraying your herbs once a week is usually sufficient. Most herbs prefer slightly damp, but not soggy, conditions. Give plants enough water so that a little excess runs into the drainage saucer below. An hour after watering, dump out the saucer to ensure that the roots aren’t sitting in water. If the soil dries out very quickly, which can happen if the herb is growing rapidly and its roots are absorbing more moisture than normal, water every three to five days. 

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Please visit again next week for some more pointers on your kitchen herb garden.

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JUN
09
0

How to start your kitchen herb garden

If you appreciate having an abundance of flavor and tastes on hand at all times—and saving more money in the long run—keep reading. This guide will help you grow successful well established kitchen herb gardens that brim with strong, healthy plants. Take your culinary accomplishments to the next level, and your family and friends will thank you!

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How to start your garden:

1. A sunny spot to help them grow.

Herbs love the sun; they tend to grow tall and straggly without it, producing limp stems instead of healthy compact buds. To successfully grow herbs indoors, choose spaces that receives a minimum of four to six hours of direct sunlight per day. For even growth, turn your herb pots around every day or two to ensure that all sides receive an equal amount of direct sunlight.

Additionaly you can buy or build grow kits were there are no sunlight available.

{Weizter} {Kitchens}2. Provide good drainage.

While some containers add a touch of style to a kitchen’s décor, herbs—like all pot plants—need good drainage. The pots you choose should have drain holes in the bottoms. You may see photos of herbs tucked into pretty little cups and glasses, but without drain holes, the plants are at risk of developing fungal diseases would most likely kill them.

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3. Grow herbs you need!

The best herbs for you are the ones you actually love to use—especially considering how you’ll need to harvest the herbs frequently anyway for the health of the plants. If you enjoy Italian or Mediterranean fare, start with basil, oregano, parsley, and mint in your kitchen herb garden. Other famous herbs that home chefs frequently reach for include chives, thyme, cilantro, and rosemary.

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4. Save space with dwarf varieties.

Think small when choosing herbs for kitchen gardens, where space is often limited. Dwarf varieties allow you to have all the herbs you want without taking up much room.

These petite plants also make it easier to invoke another space-saving principle: the use of vertical space. Consider stacking your short potted plants vertically—on shelves, tiers, or wall hooks—up along a well-lit backsplash or wall in the kitchen.

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460 Hits
JUN
09
0

Kitchen herb gardens

If you enjoy cooking, you know how a garden of fresh herbs is a wonderful way to add a bright zest to your creations. A handful of Italian basil, some tomatoes, olive oil and mozzarella can make a delicious and fast summertime meal, so why not create your own kitchen herb garden so that fresh ideas and herbs are at the ready all year-round? Harvesting herbs from your own garden will enhance your home and all your meals.

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The use of fresh herbs can mean the difference between decent food and truly vibrant, delicious cuisine. But purchasing such herbs at the shop can get pricey, especially if you only need a sprig or two. Plus, it’s a lot more convenient to have the likes of fresh basil, parsley, rosemary, and so much more right at your disposal, whenever you get the urge to whip something up.

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A good kitchen garden starts with a sunny – and convenient – spot in the kitchen; say, near a window and acess to water points. If cutting herbs means a long traipse to the backyard garden, you’ll not be as likely to use herbs from there as opposed to from one that is located inside.

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Supplemental lighting can let you nurture a kitchen herb garden even if you don’t have an adequately sunny spot. Grow  kits are available from garden centers or online retailers for between R800 to R1500, depending on size. And if you’re DIY-handy, you can build lighting using dimensional lumber to construct a frame and standard fluorescent bulbs and fixtures. Whatever you rig up, remember: You’ll need to position your plants within a few inches of the fluorescent bulbs for the best results.

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