Healthy Home and Garden
[an error occurred while processing this directive]
May/June 1999
Features
Bike Friendly Cities
by Lucinda Means
Undermining the Dunes
Auto Industry Greed is Destroying Our Most Scenic Treasures
Motor City Challenge
Ecology Center Demands Cleaner Cars from Auto Industry
by Jeff Gearhart and Charles Griffith
Columns
Great Lawns
A Great Lawn with No Toxic Chemicals, by Nancy Franklin
Great Lawns without Grass, by Bret Rappaport
Welfare for Waste
National Coalition Calls for End to Anti-Recycling Subsidies
Healthy Home and Garden
Growing Herbs in Your Backyard, by Mimi Mather
The Cranky Consumer
Toxic Waste "Recycling?" by Mary Beth Doyle
Capitol Watch
New from Lansing: PR for Toothless DEQ
At the Ecology Center
Reuben Chapman, Hospitals Pledge Mercury-Free, Help Wanted, Wish List
Growing Herbs in Your Backyard
by Mimi Mather
Growing herbs rivals meandering barefoot and sipping cold lemonade as one of summer's most delightful attributes. Plus, the simple pleasures of tending the plants and nurturing nature culminates wonderfully in herbs' spirited role in the kitchen. The beauty, aroma and utility of herbs warrant them a pot or plot at every home.
Herbs do not require a bed of their own. They add a country feel to perennial beds, or grow happily among vegetables. In fact, the pungency of herbs like chives and garlic deters pests that threaten vegetables. Herbs also grow abundantly in pots. Since most herbs require at least six hours of direct sun a day, growing herbs in containers is good a way to maximize available sunlight. If sun is a limiting factor, consider growing shade tolerant herbs like parsley, mint, French tarragon and chives.
For the amateur or impatient gardener, herbs are best purchased as plants rather than seeds. Whether starting from seeds or from herb transplants, remember to buy organic because pesticides are used regularly in conventional growing practices. Ann Arbor's Farmers Market is a great spot for herb shopping. There you will find Frog Holler Farms, a regular vendor who sells organic herbs and vegetables. Frog Holler's herbs range from about $1.50 for annuals to $2.50 for perennials. Some of their "tender" perennials that need to be nursed through the winter are slightly more expensive.
When planting the young herbs, remove them from their growing containers and gently loosen their roots to stimulate growth. Then place them in the ground or into a pot, pressing the soil around them to eliminate air pockets and water thoroughly.
Well-drained soil is a requirement for achieving a plentiful herb harvest. Water herbs gently on a wet-dry cycle. That is, a deep watering when soil is dry is healthier than frequent light sprayings. Remember to water in the early morning or late evening in order to conserve water by reducing evaporation. Mulching (topping the soil with organic materials) also reduces evaporation and keeps soil loose so water will penetrate more easily.
Herbs require little fertilizer, but an occasional "drink" is beneficial. Using organic fertilizers like liquid seaweed and fish emulsion (1 tbs. each per 1-gallon water) twice a month will give young plants a healthy boost. "Manure tea" is an inexpensive fertilizing alternative. Make the "tea" by dissolving two generous scoops of compost in one gallon of water and letting it sit for a few days before pouring into the herb bed or pots.
Experimenting with the tremendous varieties of herbs is part of the joy of growing them. Select herbs for their flavor, color, aroma or healing properties. Some basic herbs to consider are basil, cilantro and dill. These three annuals all require sunny locations and should not be placed outside till the threat of frost has passed. Sow cilantro and dill from seeds and use successive sowings (every 3wks) to insure a season-long supply. With cilantro, use slow bolting seeds to delay bloom as most herbs flavor peaks just before the plant blooms. As for perennials; rosemary, sage, lavender and mint are wonderful options. While Mint is shade tolerant, these other perennials require sun. Like most gray and silver leafed plants, keep sage and lavender relatively dry. Mint is a low maintenance, but invasive herb, so contain it in pots if space is limited.
As for the transition to the kitchen. Harvest herbs in the morning after the sun has dried the dew, but before it has sapped the leaves' oils. When cooking with fresh herbs there's no need to be judicious. For recipes that call for dried herbs, substitute three times the amount of fresh herbs. Add herbs to hot dishes like soups and sauces during the last ten to fifteen minutes of cooking. On the contrary, add herbs to cold dishes up to hours and days before serving to draw out their flavor. Herbs can also be used to flavor oils, vinegars and butters. Use them to make pestos, teas and remedies. When the growing season has passed, it is nice to have some of your herbal legacy dried to continue enlivening your winter meals.
Mimi Mather is writing a series of columns on "Simple Living" for From the Ground Up.