| Variety of herbs create flavorful indoor garden |
[Aug. 14th, 2006|01:23 pm] |
Variety of herbs create flavorful indoor garden
Question: I want to start an indoor herb garden. Which herbs should I try?
Answer: Not all herbs do well indoors.
Here are a few herbs that are known to have a consistent, compact growth habit and strong flavor.
Grolau chives (Allium schoenoprasum): Strong flavor and thick, dark green leaves. Seeds germinate in 10 to 14 days at 60 to 68 degrees
Fernleaf dill (Anethum graveolens): Dwarf form of dill only 18 inches tall. Ideal for dill weed indoors. Easy to grow from seeds, germinating in seven to 14 days at 60 to 68 degrees.
English mint (Mentha spicata): Perhaps the best-behaved spearmint variety. Excellent for cooking and tea. Easy to propagate from cuttings.
Spicy Globe basil (Ocimum basilicum minimum): Dense, compact form of basil, 8 to 10 inches tall. Good flavor. Will grow from seed; germinates in six to 12 days at 68 to 77 degrees.
Greek oregano (Origanum vulgare hirtum): Has excellent flavor and white flowers, watch out for the impostor (called wild marjoram) with pink flowers and no flavor. Greek oregano grows well in pots, reaching 8 to 12 inches. Grows easily from seed in seven to 21 days at 65 to 72 degrees.
Broadleaf thyme (Plectranthus amboinicus or Coleus amboinicus): Also known as Spanish thyme and Cuban oregano, this plant has broad, fleshy leaves and has a spicy thyme-oregano flavor used in many of the same recipes as ordinary thyme. Never goes dormant. Grows from cuttings only, and reaches 10 to 12 inches tall.
Blue Boy rosemary (Rosmarinus officinalis): More compact than regular rosemary, reaching only 24 inches, has excellent flavor. Propagated only by cuttings.
Dwarf garden sage (Salvia officinalis Compacta): Smaller leaves than regular sage, growing only 10 inches high, same flavor. Propagated only by cuttings.
Q: How often should I fertilize my flowers?
A: Flowering annual and perennial flowers should be fertilized every four to six weeks to keep them vigorous and blooming up a storm. A 3-1-2 ratio product will provide the needed boost in vigor.
Q: What is the best way to can fruits and vegetables?
A: Canning is an important, safe method of food preservation if practiced properly.
There are two safe ways of canning, depending on the type of food being canned. These are the boiling water-bath method and the pressure canner method.
Canning homegrown food may save you half the cost of buying commercially canned foods.
For more information, please contact our office of Consumer Services to provide a mailing address.
If you have questions or problems with services or products regulated by the Georgia Department of Agriculture, you may write the Office of Public Affairs, 19 Martin Luther King Jr. Drive, Room 226, Atlanta, GA 30334 or call (800) 282-552. The Georgia consumer column appears Sundays
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