Herb Guidance - Herbs in Pots

[Guest guest]

Yes yes I know this isn't a gardening list, but we're really saying what herbs

are

essential to our kitchens - so much so that we prefer to grow them ourselves.

 

What herbs will grow well in pots? I have southwest and northeast exposure for

two

balconies (forget the windowsills indoors; I have a cat!). I would love to have

the

following on a regular basis: basil, coriander/cilantro, mint, chives and

rosemary (the

last for the wonderful scent rather than for using much!). Pretty much what

Susie

says she grows, I see now. Oh yes, plus oregano and tarragon. Lavender, like

Rosemary, would be a special treat. I'd add in a 'curry' plant, but I'm weary of

explaining what that is to those who think I'm either ignorant or making a silly

joke (it

needs to be renamed!). Also they're tricky to grow.

 

It's been a while since I tried this stunt, and the last time wasn't too

successful. A

couple of years ago I grew a few herbs in post indoors. Herbs can be very

expensive. Some people write in to lists and say that they can get them at 30

cents

a bunch, and I pay $2.50 CAD or thereabouts for most of mine. I can afford the

herbs, although I think it's daylight robbery, but I'd prefer to have them fresh

and

snip them when I need them. Besides, think how popular I'll be with the

neighbours!

 

Best, Pat

[Guest guest]

, " pengwhyn " <veggiehound>

wrote:

I'd add in a 'curry' plant, but I'm weary of

> explaining what that is to those who think I'm either ignorant or

making a silly joke (it

> needs to be renamed!). Also they're tricky to grow.

 

Why not enlighten us? I'd, personally, be interested in hearing

(reading) about it. I've heard people talk about how a curry leaf

smells divine. I've also read that the British invented the " curry

powder " to emulate the smell/taste. Not sure if any of that is true -

so definitely interested to hear on what everyone has got to say on

curry, " curry plant " or any history of the various masalas.

 

>

> It's been a while since I tried this stunt, and the last time wasn't

too successful. A

> couple of years ago I grew a few herbs in post indoors. Herbs can be

very

> expensive. Some people write in to lists and say that they can get

them at 30 cents

> a bunch, and I pay $2.50 CAD or thereabouts for most of mine.

 

And it depends on where one shops too. I can get (as I mentioned) a

bunch of cilantro for .25 or .33 " cents " in one place and go down the

street and it will cost me .50. As well, I can go to a Randalls (sort

of an upscale grocery store in portions of the U.S.A.) and pay a few

" dollars " for small amount of herbs, however I can go to my local

Asian store and pay far much less.

 

I can afford the

> herbs, although I think it's daylight robbery,

 

As well as produce. By the time you've placed your produce in your

cart or wagon, the produce handlers have probably trimmed off, torn or

broken many portions of it to look fresh and pleasing to the customer

while keeping it " healthy " to sell.

 

but I'd prefer to have them fresh and

> snip them when I need them. Besides, think how popular I'll be with

the neighbours!

 

And your cats! Keep an eye on them. Or at least pretend, given that

cats are " our " owners.

 

Shawn

 

>

> Best, Pat

[Guest guest]

> Why not enlighten us? I'd, personally, be interested in hearing

> (reading) about it. I've heard people talk about how a curry leaf

> smells divine. . . .

 

Why not indeed - it's been more than six months since we last discussed it and

people come and go LOL

 

Okay, curry leaves (yes, for those who don't know, from a plant - but be

careful, the

usual 'curry plant' that people speak of isn't really the one you want for

cooking!) are

in a lot of the recipes that appear on this list - usually a handful or ten or

twelve or

whatever, depending on the quantity of curry being made. They are not a

substitute

for the mixture of spices that give curries their special flavour - and each

curry is a

little different because of a different mix of spices of course - but they are

added to

some curries much as we add a bayleaf to European dishes. (And no, a bayleaf

won't do instead.) The taste of them cannot be easily described - they don't

particularly taste of any identifiable combo of spices to me. I can usually name

what

spices are combined in something I taste, rather like a parlour trick and most

unfair

to my friends, but these taste of - well - themselves: curry leaves.

 

I buy them dried, but buy fresh whenever I can - just as I buy kaffir lime

leaves fresh

whenever I can but keep dried ones in the cupboard for the rest of the time. For

a

while I was growing a little curry leaf plant - not very big, I'm afraid, and it

didn't

survive very long - in my kitchen. The fresh leaves were wonderful as compared

with

the dried ones.

 

Look here for a couple of items on curry leaves:

 

http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=curry+

leaf & Operation=food

 

http://www.ibiblio.org/herbmed/faqs/culi-2-2-curry-plant.html

 

I'd like another chance at growing them.

 

Pat