Tasty and he althy food has always mattered in my family. And in order for it to be so, it must be well seasoned. This, in turn, means your own, delicious herbs!There is nothing better than a family dinner, especially when everyone likes it and the heavens praise the lady of the house. The secret of my kitchen, so liked by relatives and friends, is not in it, but right next to it - in the beds in my garden.
I used to use ready-made sets of spices. However, since I grow herbs myself, I have found out how pleasant and tasty it is. Now I wouldn't trade my basil, rosemary or mint for store-bought extras for nothing.Not only that, growing herbs does not require many years of gardening experience, although it certainly won't hurt.
Best position for herbarium
First of all, remember that herbs like quiet, sunny places. However, they hate gusty and too cool gusts of wind. So you need to create a suitable corner for them.
I chose for this place a bed near the hedge, isolated but sunny. I created a mini-herbarium there, i.e. a small herb garden. My neighbor, who envied me for the luxuriantly growing herbs, plants them differently - here and there, among other plants. There is another friend who uses pots and hides her herbs at home in winter, in a cool but safe cellar with a window. Basil especially likes to hibernate in this way. Myexperience tells me, however, that herbs like to grow together and outdoors.
Suitable substrate
The ground in which they are located is also important.The best soil for growing these plants is loamy, well-fertilized with peat soil. You can throw some veggies into the herbs from time to time, but be careful with that! Perennial species such as oregano, peppermint, thyme, lemon balm, borage, rosemary, hyssop, tarragon, lavender and sage are mainly fertilized. And only when you can see nutrient deficienciesin the form of dried, yellowed leaves. Herbs do not like exaggeration - neither in the amount of water nor fertilizer. You have to watch them and take care of them, and then they will repay you with a beautiful appearance and great taste.
Trimming
Also remember to trim the herbs. It is thanks to this treatment that we gain young, tasty leaves. In my case, these plants are constantly "plucked", so I rarely use pruning. Where herbs are grown mainly as ornaments, it is worth remembering about it.
Of course, in my herbal garden I also host annuals, and I plant them most often in one common clump.These are usually: marjoram, green and red basil, coriander and savory. I sometimes sow the latter every two or three weeks to keep my leaves fresh and fresh.
Herbs in practice
And how to use herbs? It is very easy. In high season they simply go to the pot straight from the flower bed. I often mix them together as my culinary fantasy tells me.
In autumn, I collect them, dry them, hang them in the attic and put them dried in canvas bags. Then I put the bags into tightly closed and labeled cans. Then in winter I always have them at hand. I chop and freeze some of the herbs, and freeze some of the mint leaves in ice cubes. They look beautiful when tossed in drinks. I also dry mint and lemon balm separately for teas.In this way, I enjoy herbs from my own garden all year round!
Teresa Dubiel
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