We Grow Spices - Sage, Rosemary And Other Aromatic Plants

• Rosemary
• Basil
• Thyme (thyme)
• Cilantro (coriander)
• Fennel
• Sage
• Mint and lemon balm
• Marjoram
• Oregano

Of course, in any supermarket today you can buy dried seasonings in colorful sachets, ready to eat. But fresh herbs are much more aromatic, retain more vitamins and microelements, which means they will bring more benefits.

Most spices are not only an excellent seasoning, but also have medicinal properties, aid digestion, soothe or, conversely, give vigor.

So why not pamper yourself with fresh fragrant herbs at least in summer, especially since spices are usually unpretentious, take root well in the garden and garden and do not need special care?

How to grow rosemary, sage, fennel and other aromatic plants that are still considered exotic in our country on your site?

A set of spices is in the kitchen of every housewife. But some, of course, are not the most thermophilic of them, it is quite possible to grow up in your own summer cottage

Rosemary

Rosemary is a favorite spice of Italian chefs who sprinkle it on their crispbreads - bruschetta, and also add it to sandwiches, which are called panino in Italy.

Rosemary is a perennial plant that grows beautifully in the garden in a sunny, open space. This spice is propagated by cuttings, layering, dividing the bush and seeds. In summer, cuttings about 10 centimeters long are cut from annual plants and deepened into the soil, previously fertilized with humus and mulched with white sand. The cuttings usually take root well and release new leaves after two to three weeks.

Rosemary seeds are planted in previously well-fluffed and fertilized soil, shallow, and covered with foil. They sprout long enough - about three weeks. Rosemary gets along well on the same bed with basil and parsley, loves the sun, and it is better to water it by spraying so as not to damage the roots.

In autumn, rosemary bushes should be protected from frost by wrapping them securely, and rejuvenating pruning should be done in February or March. It is necessary to cut the plant near the ground every six to seven years, feed and water it regularly, but otherwise, rosemary is unpretentious and you will not have to plant it every year.

The first crop can be harvested when the plant has reached a height of 10-15 centimeters, and the branches have already begun to grow stiff.

Rosemary goes well with Mediterranean cuisine, it is added to minced meat, meat and vegetable dishes, and is used for preservation. Dry until next season

Basil

Popular in different countries of the world, this aromatic seasoning also has medicinal properties and has a cooling, slightly salty taste. Basil is grown from seeds, however, since it is thermophilic, it is undesirable to plant it in the beds in the spring, it is better to grow seedlings at home in advance, and then transplant it to the garden.

Although some summer residents who have already mastered the cultivation of basil, note that it is not at all necessary to tinker with seedlings, you can sow seeds immediately on the beds, only do this not in May, but in early June.

To grow basil seedlings, you need to sow seeds in prepared soil, in boxes or pots in late March or early April. Seeds are sown thickly, and then thinned and transplanted into separate containers. It is possible to transplant basil seedlings to the beds only when the air temperature at night no longer drops below 15 degrees.

Ready-made seedlings are sold in the markets, it is better to purchase plants that have already reached a height of seven centimeters.

When planting basil seedlings or sowing seeds, remember that the distance between the beds should be up to 20 centimeters, and between the plants - five to six centimeters.

To get a rich harvest, it is necessary, when the plant goes into growth, to cut off its top in order to induce the release of lateral shoots. In the future, the basil is regularly trimmed, only four lower leaves remain - after which the plant begins to actively grow again and brings a new crop of fragrant and useful leaves.

Basil greens are widely used as a seasoning in the preparation of various national dishes in Italian, Greek, French, and Caucasian cuisines. Basil, dry or fresh, can be added to various meat and fish dishes, vegetable salads, pasta, sauces and pizza

Thyme (thyme)

The aroma of thyme, or, as it is usually called in Ukraine and Russia, thyme, cannot be confused with any other spice. This seasoning is ideal for meat dishes, real Greek pasties are impossible without adding dried or fresh leaves of this plant to the minced meat.

Thyme is propagated by seeds that need warmth and moisture. But adult plants do not like excess moisture, so you do not need to water the thyme too often.

Thyme is sown in early spring, the distance between the rows is 45 centimeters, and the planting depth is no more than one centimeter. Thyme loves the sun, in the shade it grows stunted and not so fragrant.

If frosts are common in your area, then you can cover the thyme seedbed with foil for a couple of weeks. While the thyme is growing, it is necessary to regularly weed between rows and fluff the ground.

Since thyme is a perennial shrub, it can be propagated by dividing the bushes.

The crop can be harvested several times over the summer, the first time the plant is pruned after flowering. After the first pruning of thyme, it is worth feeding with organic or mineral fertilizers.

Thyme goes well with fish, chicken dishes, will give a special exquisite taste to meat and minced meat. In Mediterranean cuisine, this spice is added to almost all dishes - to mushrooms, liver, cheese, cottage cheese, potatoes, duck, lamb and pork. It goes well with garlic

Cilantro (coriander)

Cilantro or coriander is an annual plant that is widely used in both medicine and cooking. Unlike all of the above spices, cilantro does not like too bright sun, so you need to plant the seeds of this plant in semi-shaded areas, which must first be fertilized with humus.

Coriander seeds are sown at the end of April, to a depth of about two centimeters, while the distance between the rows is about 15 centimeters.

This spice is very unpretentious - the coriander should be watered no more than once a week, and if you are growing a plant for seeds, then it is better to stop watering after the flowers appear. For greens, you can cut the cilantro when you reach the desired height and sow new seeds, which will allow you to get several harvests per year. Or pluck lettuce leaves from the same plants without cutting off completely - the coriander will not grow again, you will have to finish sowing.

By the way, cilantro can grow between the rows of cucumbers and radishes; it does not need a separate bed. Moreover, summer residents, who have already appreciated the beneficial properties and pleasant aroma of coriander, note that the plant sows itself if it is allowed to bloom. So, in the spring, green shoots of cilantro appear on the site of last year's planting. And you can also sow seeds yourself in the fall in order to get fresh and healthy greens as soon as possible.

Fresh coriander greens are used to add a special taste and aroma to all kinds of fish, vegetable and meat dishes. And the fruits of the plant, that is, the seeds, are used in the preparation of sausages, added to bread dough and meat stew

Fennel

Common fennel (Foeniculumvulgare) is not only an incredibly useful and tasty plant, but also a real decoration of the summer cottage. Fennel bushes can grow up to two meters in height, pleasing the eye with openwork, very similar to carved dill leaves, branches.

Fennel can be grown as a perennial plant if it is carefully wrapped for the winter or the roots are excavated and stored in a cool, dry place throughout the winter.

Fennel seeds are sown in early or mid-May, to a depth of two centimeters. You should leave a large enough (at least 45 centimeters) distance between the rows, otherwise branchy plants will interfere with each other. Usually, the seeds germinate after one and a half to two weeks, fennel loves moisture, therefore, in dry summers it requires regular watering.

The soil around the fennel needs to be hilled regularly in order to get especially tender heads of cabbage. The crop can be harvested when the thickness of the head has reached 10 centimeters.

Fennel greens are added to the same dishes as dill, as it is similar not only in appearance, but also in aroma and taste. And the fruits of this beautiful plant are used for baking bread, baked or fresh, they can be added to salads, stews and other dishes. Inflorescences are actively used for conservation, it is from fennel seeds that the so-called "dill water" is made, which is sold in a pharmacy and so well helps babies from colic.

Large fennel bushes can even be used as a hedge and will decorate any site. However, the main purpose of this plant is a healthy and tasty seasoning for a variety of dishes.

Sage

This is a perennial plant that can be propagated by cuttings and seedlings, but many gardeners prefer not to bother and sow sage with seeds. It is recommended to renew the sage bed every three years so that the plant does not lose its beneficial properties.

In late April or early May, you can start sowing the seeds of this spice, to a depth of no more than two centimeters, leaving wide gaps between the rows - at least 50 centimeters.

Sage does not like dampness and shade; a place for it should be chosen sunny, well warmed up and dry.

The plant does not require special care: it is enough to weed the aisles three times a season, loosen the soil. Watering sage is only necessary in case of severe drought.

Leaves can be harvested three to four times over the summer, so that the plant grows more luxuriantly, it is worth cutting off the top. In the first year, the lower leaves are considered the most useful, and in subsequent years you can pluck all the leaves, to the very top. Sage is perfectly stored dry, retaining its aroma and useful properties until the next season.

For the winter, sage should be covered with leaves and straw to preserve the bushes until the next warm season. By the way, sage leaves are added not only to fish and vegetable dishes, but also to tea.

Mint and lemon balm

The beneficial properties of these extraordinarily aromatic plants are known to everyone. Tea made from mint and lemon balm is excellent soothing, helps with heart disease and insomnia.

Mint and lemon balm are close "relatives", they are very unpretentious, perennial plants that perfectly tolerate even frosty and snowless winters. Mint grows quickly, propagates vegetatively - cuttings or rhizomes are planted. Melissa and mint can also be grown from seeds, only planting is better done at home, and planting already in the form of seedlings, since the seeds are extremely small, easily blown out by the wind, they need not be buried, but literally pressed into the ground.

Rhizomes from old bushes of mint or lemon balm are divided and planted in early autumn or spring, the distance between the rows should be about 50 centimeters, and between the plants themselves - 20 centimeters.

Mint and lemon balm grow well in shaded areas, here they will feel even better than in the bright sun, as they love moisture. Plants need to be watered regularly in dry summer, and the harvest is harvested all summer, gradually cutting off the leaves from this hardy and useful plant. To make the mint bush better, it is better to cut off the top.

By the way, the leaves collected before flowering are considered the most fragrant.

Mint leaves are used as a seasoning in soups, meat and vegetable dishes, it is also widely used in cooking.

Lemon balm leaves will be an excellent addition to meat marinade or compote

Marjoram

This spice is a perennial plant, but in our country it is grown as an annual, as it is thermophilic and dies at temperatures below minus 12 degrees.

Marjoram can be propagated by seeds, seedlings, and green cuttings, and we plant bushes. Of course, the easiest way to sow seeds, however, they sprout at a temperature of at least plus 20 degrees, so the wait for the harvest in this case will take a long time.

In the southern regions, marjoram can be planted with seeds, which should be pre-mixed with dry sand. The distance between the rows should be at least 50 centimeters. Seedlings can be grown in a greenhouse or greenhouse and then transplanted into prepared beds. If the seeds have sprouted too thickly, you need to thin out the plants, leaving a distance of at least 15 centimeters between them.

For planting marjoram, sunny and wind-protected areas are chosen. The plant is unpretentious, you need to water it only in the most severe drought, sometimes, as necessary, weed.

Marjoram is harvested in dry weather, not only the leaves of the plant are used, which are added to various dishes, but also flowers, which will give a special aroma to tea, as well as seeds.

Marjoram is added to sausages, sauces and potatoes. In addition, this spice is renowned for its pain relieving properties.

Oregano

This plant with an exotic name in our country is called simply and clearly - oregano. This name immediately suggests that the plant has a special aroma, which has long been appreciated by Italians, who widely use this spice in their most famous dish - pizza.

Oregano is similar in taste and aroma to marjoram, so these spices are considered interchangeable. However, oregano is a more hardy plant, it is not so afraid of frost, its taste, according to gourmets, is softer and more pleasant.

Oregano is a perennial plant, so it can multiply by seeds and by dividing the bush. Seeds are sown either in autumn or early spring, to a depth of about 1.5 centimeters. For the first few weeks, cover the seeds with foil or build a greenhouse. The distance between the rows should be wide enough - about 70 centimeters.

Usually oregano winters well, new sprouts appear in March. The most difficult for the plant is the first year, when it is better to protect the oregano from frost. It is in the second year of vegetation that oregano begins to bloom and fully demonstrates its beneficial properties and aroma.

Oregano is watered only in the driest years, it is unpretentious, and the delicate flowers of this favorite spice of Italian chefs will be an excellent decoration of the site.

The oregano is harvested during mass flowering, cutting off the tops along with the leaves and flowers. Dry, in a dark place and in a closed jar, oregano will be stored for three to four months.

Oregano goes well with cheese, tomatoes, mushrooms. It goes well with soups, especially tomato, hot sandwiches, beans, chicken and eggs. Part of the famous chili seasoning

Try to grow spices on your site - this is the only way you will appreciate the amazing aroma and taste of these plants. Getting a harvest of fennel, marjoram or caraway is no more difficult than growing tomatoes or peppers on your plot, and the benefits of such plants can hardly be overestimated.