Historically, herbs and spices have held interesting roles in medicine, economics, society and culinary arts. After all, let’s not forget that our country was “accidentally” discovered in a quest by Christopher Columbus who sought quicker trade transport for Oriental spices such as cinnamon and black pepper.
Also, herbs have had interesting uses including: mint used for water purification of stale water on ocean voyages; chives fed to cows for chive-flavored milk and celery used to fill ancient pillows.
Today, our herbs continue to have a significant role.
In an age of conscious cooking we desire moderate use of sugar and sodium; therefore, herbs and spices provide a healthier alternative to flavoring foods. Many culinary herbs can be grown at home in edible landscaping or container gardening.
Here are some helpful tips to maintain your already existing herb gardens through the summer.
Practice proper watering. Whether your herbs are planted in the ground or in a container, monitor soil moisture consistently. Only water when the soil is clearly almost dry. This is best determined by touch, preferably several inches down.
Watering too frequently can create a favorable environment for disease problems and drown out roots. Herbs planted in the ground usually need less frequent watering compared to those in containers. Herbs in containers may need to be watered every day or every other day, but it is important to check soil moisture first.
When watering containers, water until about 10 percent of the water drains from the container to ensure that all of the roots have access to moisture, not just the top portion. If using a self-watering container, try to spill or remove some of the drained water to reduce root disease organisms that may potentially harm your plant.
Trim herbs regularly to promote plant vigor and control plant size. To harvest, use hand pruners or sharp scissors. It is best to harvest in the morning after dew has dried but before the sun is too hot in order to preserve the flavorful oils. Be sure to wash the leaves thoroughly before using. Try soaking them in slightly salted water in order to kill any insect pests that may be on the leaves. Most herbs can be frozen or dried for winter use.
Be cautious with fertilizing and only when necessary as some researchers claim that over-fertilizing herbs may affect flavor. Completing a soil test will help identify the nutrients available to the plant. Consider adding an appropriate fertilizer if a plant shows nutrient deficiencies even several weeks after harvesting. If planted in a container, most potting mixes have slow-release fertilizers added in, and they are usually sufficient.
So, enjoy the bountiful harvest from your herb gardens this summer as you create wonderful and healthy meals for your family. Below is a recipe just for you!
If along the way you have questions about how to care for your herbs, feel free to call me at the Franklin County Cooperative Extension Service which can be reached at 502-695-9035 or email me at lora.bailey@uky.edu. For more information on herb gardening visit: http://www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htm
Cilantro Presto
1 bunch fresh cilantro
5 cloves garlic, minced
1 T white wine vinegar or lime juice, lemon juice, or Italian salad dressing
1/4 cup grated Parmesan cheese
1/2 tsp. cayenne pepper
1/2 cup walnuts or pecans
Salt, to taste
1/2 cup olive oil
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts and salt. Add 1/4 cup of the olive oil and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
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