growing herbs

An herb is any plant used whole or in part as an ingredient for health, flavor, or fragrance. Herbs can be used to make teas; perk up cooked foods such as meats, vegetables, sauces, and soups; or to add flavor to vinegars, butters,dips, or mustards.Herbs and spices add very little if any nutritive value to foods they are used only for flavoring or coloring foods . Herbs differ from sweet-smelling spices since a spice's fragrance usually originates from a plant's roots, bark or seeds.

As a rule when cooking with Herbs: Dried herbs are stronger than fresh herbs because the chemicals that produce the characteristic flavor are more concentrated. Powdered spices are stronger than crumbled spices since the flavoring chemicals can mix with the food easier. A useful guide is: 1/4 teaspoon powdered = 3/4 to 1 teaspoon dried crumbled = 2 to 3 teaspoons fresh.

Many herbs are grown for their fragrance and are used in potpourris, sachets, and nosegays; or to scent bath water, candles, oils, or perfumes. More than 25% of our modern drugs contain plant extracts as active ingredients, and researchers continue to isolate valuable new medicines from plants and confirm the benefits of those used in traditional folk medicine. Storing Herbs and Spices Keep herbs and spices in a cool, dry place and in airtight containers. Store dried herbs in plastic bags, glass jars or stainless steel containers. Keep containers out of direct sunlight, which fades the color of the herb and reduces the strength. refrigerating or freezing in air-tight containers lengthens the life of herbs and spices. The flavor and color will last longer, and refrigeration will reduce the chance of insect infestation. Some spices such as paprika, chili powder attract insects.

Basil Borage
Chives Cilentro
Dill Fennel
Garlic Lemon Balm
Marjoram Mint
Mullein Oregano
Parsley Rosemary
Sage Santolina
Thyme Stevia