Fwd: [S-A] [HerbalSpirit] Indoor Garden

[Guest guest]

" Misty L. Trepke "

Thu, 13 Nov 2003 15:17:18 -0000

[s-A] [HerbalSpirit] Indoor Garden

 

Not only will you have the culinary benefits of fresh herbs, many

herbs are therapeutic as well...

Be Well,

Misty L. Trepke

http://www..com

 

(from November 2003 CleanHome Journal ~ SC Johnson)

 

Do-It-Yourself Garden

 

A warm, well-lit kitchen is ideal for growing herbs. Choose a

container with drainage that reflects your décor. Distressed terra

cotta pairs well with rustic. Galvanized metal complements high tech.

An old metal colander on a tray harks back to granny days, but

remember to empty the tray immediately after watering as most herbs

don't like to dangle their roots in water.

 

 

Do-It-Yourself Indoor Garden

 

Here are six easy steps to plant your herb garden from seeds. (Don't

hesitate, though, to buy already cultivated plants from nurseries

and repot.) Initial harvest takes about three weeks, then

continuously.

 

Materials:

 

Herb seeds*

 

Small plastic window box or pots with holes (unglazed clay is best

for drainage)**

 

Drainage tray, if necessary

 

Pebbles

 

Soil (planting mix—peat-based or soil-based)

 

A small trowel or large spoon

 

Water and watering can

 

Saran wrap

 

Scissors for cultivating

 

* For culinary use, try parsley, chives, small rosemary, golden

creeping lemon thyme, oregano, and various basil. Calendula petals

and nasturtium add color and taste to salads.

 

** Herbs are often sold in 3 " pots, which vigorously growing plants

often outgrow. Invest in at least 4 " pots.

 

 

Cultivate:

 

1. Put an inch of pebbles in the bottom of the container for

drainage. If using a colander with an underlying pan, it's not

necessary.

 

2. Add moistened planting mixture to about an inch below the top of

container. Water soil until very moist.

 

3. Dig small holes with your finger (or a trowel or large spoon) 3

inches deep and 2-3 inches apart. Place 2 or 3 seeds of the same herb

in each hole. Do not mix herbs within single holes.

 

4. Gently fill the holes with additional soil and firm the soil

around it.

 

5. Cover planter with Saran wrap to trap in the moisture, and poke a

few holes in the plastic to let the air circulate. Place in a sunny

spot.

 

6. Sprouts should appear in about a week. Once the sprouts are

visible above the soil, remove the Saran wrap.

 

 

Maintenance:

 

1. Water every few days when soil dries out.

 

2. After three weeks, snip off herbs for salads, savories, and

desserts!

 

3. Pinch back plants every week to promote continuous growth!

 

Come spring, pots can be brought outdoors or replant plants into the

soil.

 

 

*Sun City. Most herbs love sun and are made for bright kitchens. Line

your window sill with small pots, or purchase a long plastic planter

made for sills. Or, experiment with various containers, like

colanders or antique watering cans.

 

*Hang out. Herbs look great in a hanging wire basket suspended from

the ceiling or the top of a window frame. Either place small pots

inside the basket or fill the planter with moss, soil, and seeds.

Place a potted plant beneath your hanging basket to catch runoff

water.

 

*Get snippy. Snipping actually promotes growth, so once plants are

established, snip as often as you like. You'll be surprised how they

pop right back up.

 

*Sun lovers, unite. Try planting sun-loving herbs such as thyme,

sage, and nasturtiums (edible flowers for salads) together.

 

*Lighten up. Herbs get leggy and weak without sufficient light. To

increase light, install standard fluorescent tubes and track

lighting, or round fluorescent lightbulbs in flexible-neck lamps

that are focused on the plants.

 

*Mint conditions. If your kitchen suffers from low light, try

cultivating various mints like spearmint, grapefruit mint (delicious

with fish), orange mint, basil mint, chocolate mint, and pineapple

mint; they thrive without much sun. Avoid lovage and angelica because

they require a lot of light.

 

*Touch 'n feel. Water by feel, not by the calendar, and beware of

overwatering. Let soil dry out, and then water until it runs out of

the holes in the bottom of the container. Never let herbs sit in a

saucer of water.

 

*Go natural. Herbs need little fertilizer, inside or out. Enjoy your

naturally grown " organic " herbs.

 

Cook 'n plant. Have any leftover herbs from cooking? Simply remove

the lower leaves from the stem and place the stem into a glass of

water. Roots will grow rapidly. Then replant in soil.

 

Try the unusual: Cultivate some specialized hardy indoor varieties

such as Cuban oregano, Rau Ram (Vietnamese cilantro), Africa Blue

Basil, and Green Globe Basil to add extra taste and texture to your

meals.

 

 

 

 

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