3 Common Vegetable Garden Planning Mistakes and how to avoid them!
Companion Planting: Why Vegetables Need Friends
Planning a Vegetable Garden for Beginners: The 5 Golden Rules 🏆
Dill ~ Anethum graveolens ~ Lao coriander Plant Care Guide
An essential ingredient in pickling, dill is also commonly added to soups, stews, and salad dressings. This easy-to-grow annual herb is not only beautiful, but it also attracts beneficial insects to the garden.
Toxicology
- Antibacterial activity against Staphylococcus aureus[11]
- Antimicrobial activity against Saccharomyces cerevisiae
Dill (Anethum graveolens), also known as Lao coriander,[1][2] depending on where it is grown, is either a perennial or annual herb. It is the sole species of the genus Anethum.
When used as a companion planting, dill draws in many beneficial insects as the umbrella flower heads go to seed. Fittingly, it makes a good companion plant for cucumbers. It is a poor companion for carrots and tomatoes.[8]
more information here at original source
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Planting, Growing Harvesting Dill
Botanical name: Anethum graveolens @ Old farmers
Plant type: Herb
Sun exposure: Full Sun
Soil type: Loamy
Dill is an annual, self-seeding plant with feathery green leaves. It is used most commonly in soups, stews, and for pickling. Dill is easy to grow and attracts beneficial insects to your garden, such as wasps and other predatory insects.
Planting
- Sow dill seeds about 1/4-inch deep and 18 inches apart in rich soil, then gently rake the seeds into the soil. The soil should be around 60 to 70ºF for best results.
- Dill does not grow well when transplanted, so start the seeds fresh in the garden in early summer. Make sure to shelter the plants from strong winds.
- After 10 to 14 days, the plants should appear in the soil. Wait another 10 to 14 days, then thin the plants to about 12 to 18 inches apart.
- In your garden, plant dill next to cabbage or onions, but keep the dill away from carrots.
Care
- Water the plants freely during the growing season.
- In order to ensure a season-long fresh supply of dill, continue sowing seeds every few weeks. For an extended harvest, do not allow flowers to grow on the plants.
- If the soil remains undisturbed throughout the growing season, more dill plants will grow the next season.
Pests
- Leaf spot and occasionally a few other types of fungal leaf and root diseases
Harvest/Storage
- As soon as the plant has four to five leaves, you can start harvesting. Pinch off the leaves or cut them off with scissors.
- If you have a lot of plants, you can pinch off entire stalks.
Recommended Varieties
- Fernleaf dill, which is good in potato salads, cucumber soup, and fish dishes
Recipes
Wit & Wisdom
For sweeter breath, chew dill seeds.
Summer Savory, Satureja hortensis Plant Care Guide
Summer savory is the better known of the Savory species. It is an annual, but otherwise is similar in use to the perennial Winter savory. Winter savory has a heavier aroma and a sharper pine type flavour, while that of summer savory is sweeter and more delicate.
Summer savory is a fast-growing annual that provides an abundant supply of leaves, growing quickly to a height of about 30 to 45cm (12 to 18in), with slender bronze green leaves and rose-white tubular flowers which bloom from July to September.
This herb has leaves that are so tender they can be added fresh to salads or used as a garnish. It is used in herb combinations, such as Herbes de Provence and brings out the best in stews and vegetable dishes, and shines as a seasoning for roasting meats, fowl, and fish. Bottled in vinegar it will preserve the fresh, summery flavour.
As a medicinal herb, it has many uses and as an aromatic, it has few peers. It is said that the taste of savory brings all other herbs together in a unique taste.
This ancient herb was an All America Selection winner in 1937
Position:
Summer savory is a durable plant and can be grown in a wide range of climates and conditions. It is an annual that requires light, rich soil and full sun at least 6 hours per day, conditions that also make it ideal for growing indoors. Plant in an herb garden or in a bed with summer annuals, where it can be replaced in autumn.
Savory also does well in containers, remember to put a good layer of stones at the bottom for drainage and keep the plant on the dry side. A feed every month with general purpose liquid plant food will be enough. It can be grown indoors as long as it is placed on a sunny windowsill – it will stand direct sunlight with no problems.
Sowing:
Sow indoors from late winter or outside after all danger of frost
Seeds can be slow to germinate, but usually take 14 to 21 days at 18 to 20°C (65 to 70°F).
Sowing indoors:
Sow late winter to spring. Plant in pots or trays containing a good seed compost at a depth of 2mm (¼ in). Transplanting the seedlings when large enough to handle. Harden off and plant out, space about 35cm apart (16in) apart. Keep the plants well watered for optimum growth.
Sowing Directly;
Sow outdoors after all danger of frost. The seeds may be sown broadcast or in shallow drills, 22 to 30cm (9 to 12in) apart. Thin out the seedlings, when large enough, to 15cm (6in) apart in the rows.
Keep the bed moist, as summer savory will die back in dry soil.
Cultivation:
Summer savory is easy to grow, but the plant tends to have thin, weak stems. Set forked twigs and small branches in the plant so that as the plant grows through the branches, they will provide support. The herbs respond favourably to moderate fertilization. If you over-fertilise, the plants may produce lots of foliage, but with little flavour.
Harvesting:
You can begin harvesting summer savory when the plant is only 15cm (6in) tall. Because summer savory grows so quickly, it responds well to frequent pinching back. This gives you continuous harvests while encouraging the plant to sprout new leaves and remain bushy.
For preserving herbs or distilling oils, harvest at their peak of maturity when blooms are just beginning to appear. At this point the leaves contain the highest concentration of their essential oils. Harvesting should be done in mid-morning after the dew has dried. Never harvest in the heat of the day, as transpiration of the plant reduces the level of oils in the foliage.
Once the plant flowers cut the whole plant down. Hang small bunches from the ceiling in a dry, dark location with some ventilation. Drying usually takes between one and two weeks. Once the herbs are completely dry, strip the leaves and place them in air-tight containers and store in a dark, dry location until you are ready to use them.
If you are growing for seed use, you need to harvest when the flower has matured and the seeds start to turn brown.
Medicinal Uses:
As a medicine, savory is used for treating several ailments. Summer savory is most often used for healing. Active ingredients of savory are carvacrol, p-cymene and tannins. It is an astringent and mild antiseptic.
Summer savory is said to increase sex drive, while winter savory decreases it.
A tea made from summer savory is said to control diarrhea, stomach ache and mild sore throat. In Europe, it is often taken by diabetics to reduce excessive thirst.
Both the old authorities and modern gardeners agree that a sprig of either of the Savorys rubbed on wasp and bee stings gives instant relief. An ointment made from savory works well for relief of minor rashes and skin irritations.
Culinary Uses:
Savory blends well with other herbs such as basil, bay leaf, marjoram, thyme and rosemary. Savory also dries well. Dried, it is available year round unlike other herbs, is always added to recipes in large generous heaping spoonfuls.
Traditionally, it is used to season beans. It can also be used in sausages, stuffings, meat pies, soups, stews, rice and sauces for pork, lamb, veal and poultry. Add fresh leaves to salads, fish dishes and omelets. Brew into fragrant, tangy tea; or add to vinegar for use in salad dressing
Companion Planting:
Plant Summer Savory with beans, sweet potatoes and onions to improve growth and flavour.
Grow near or next to Broad Beans and gather some Savory when harvesting the pods and cook together – it does wonders for the flavour. The secret is to have your Summer Savory 15cm (6in) tall by early May to plant out amongst the beans.
It discourages cabbage moths, Mexican bean beetles, sweet potato weevil and black aphids. Honey bees love it when it is in bloom.
History:
Savory species are native to the Mediterranean region and have been used to enhance the flavour of food for over 2,000 years. During Caesar’s reign, it is believed that the Romans introduced savory to England, where it quickly became popular both as a medicine and a cooking herb. The Saxons named it savory for its spicy, pungent taste. According to some sources, it was not actually cultivated until the ninth century. The Italians may have been among the first to grow savory as a kitchen herb. It is still used extensively in Italian recipes.
The two Savorys were among the strongest cooking herbs available to Europeans until world exploration and trade brought them tropical spices like black pepper. Both Savorys were noticed by Virgil as being among the most fragrant of herbs, and on this account recommended to be grown near bee-hives.
In Shakespeare’s time, Savory was a familiar herb, we find it mentioned, together with the mints, marjoram and lavender, in The Winter’s Tale.
The “Love Herb”
Savory has a reputation as an aphrodisiac. The genus’s Latin name, Satureja, is attributed to the Roman writer Pliny and is a derivative of the word for “satyr,” (the half-man, half-goat with the insatiable sexual appetite). According to lore, the satyrs lived in meadows of savory, thus implying that it was the herb that made them passionate.
This belief persisted over the years, and even as recently as this century noted French herbalist Messeque claimed savory was an essential ingredient in love potions he would make for couples. As a boy his father told him it was “the herb of happiness.”
For hundreds of years, both Savorys have had a reputation for regulating sex drive. Winter savory was thought to decrease sexual desire, while summer savory was said to be an aphrodisiac. Naturally, summer savory became the more popular of the two!
Original Source seedaholic.com
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Peppery thyme flavored, great herb for cooking @ smart gardener
Cooking herb used for flavoring meats, dressings, soups, and salads. Especially delicious with bean and cabbage dishes, herb butters, and vinegars. A blending herb with a peppery thyme quality, summer savory draws together diverse flavors. Essential to Herbs de Provence. The plant also repels some insect pests.
Medicinal: Reportedly the fresh leaves may be rubbed on insect stings to relieve pain. Gargling a leaf infusion can soothe sore throats.
Lamiaceae Satureja hortensis
Basil ~ Ocimum basilicum Plant Care Guide
Planting Growing Harvesting ~ Tomato Companion
Botanical name: Ocimum basilicum
Plant type: Herb
Sun exposure: Full Sun
Soil type: Loamy
Basil is a leafy, fragrant annual with a bushy appearance. The most common type of basil is sweet basil; other types include purple basil (less sweet than common basil), Lemon basil (lemon flavor), and Thai basil (licorice flavor). Basil is easy to grow and works well in Italian dishes, but it only grows in the summer, so plan accordingly.
Planting
- To get a head start, start the seeds indoors 6 weeks before the last spring frost.
- Ensure your outdoor site gets 6 to 8 hours of full Sun daily; soil should be moist and well-drained.
- After the last frost date, plant the seeds/seedlings in the ground about 1/4-inch deep. The soil should be around 70ºF for best growth.
- Plant the seeds/seedlings about 10 to 12 inches apart. They should grow to about 12 to 24 inches in height. For smaller plants, plant farther apart (about 16 to 24 inches).
- During the dry periods in summer, water the plants freely.
- Remember to pinch out the flower heads as soon as they appear to make sure that the leaves will continue growing.
- If you’re planning on cooking with these plants, plant in clean soil (don’t use fertilizers that leave harmful residues) and grow them away from driveways and busy streets so that exhaust won’t settle on the plants.
- Tomatoes make great neighbors for basil plants in the garden.
Care
- Make sure that the soil is moist. Basil plants like moisture. If you live in a hot area, use mulch around the basil plants (the mulch will help keep the soil moist).
- Make sure to pick the leaves regularly to encourage growth throughout the summer.
- After 6 weeks, pinch off the center shoot to prevent early flowering. If flowers do grow, just cut them off.
- If the weather is going to be cold, be sure to harvest your basil beforehand, as the cold weather will destroy your plants.
Pests
- Aphids
- Variety of bacterial and fungal leaf, stem, and root diseases
Harvest/Storage
- After the seedlings have their first six leaves, prune to above the second set.
- Every time a branch has six to eight leaves, repeat pruning the branches back to their first set of leaves.
- The best time to harvest is right when the plant starts to bud (before the flowers bloom).
- Basil is most pungent when it is fresh.
- If pruned regularly, twelve basil plants will produce 4 to 6 cups of leaves per week.
- The best method for storing basil is freezing. Freezing will prevent the plant from losing any of its flavor. To quick-freeze basil, dry whole sprigs of basil and package them in airtight plastic bags.
- Another storage method is drying the basil (although some of the flavor will be lost). Pinch off the leaves at the stem and place them in a well-ventilated and shady area. After 3 to 4 days, if the plants are not completely dry, place them in the oven on the lowest heat setting with the door slightly open. Remember to turn the leaves (for equal drying) and check them frequently.
Recommended Varieties
- Cinnamon basil, to add a hint of cinnamon to a dish
- Purple basil, to add some nice color to your garden (when steeped in white vinegar, it creates a beautiful color)
- Thai basil, to add a sweet licorice flavor to a dish.
Recipes
Wit & Wisdom
Where salt is good, so is basil. –Italian saying
Starflower ~ Borage Plant Care Guide
Starflower ~ Borage
By Bonnie L. Grant
The borage herb is an old fashioned plant that can get up to 2 feet or more. It is native to the Middle East and has an ancient history in war as an enhancement for bravery and courage. Growing borage provides the gardener with cucumber flavored leaves for tea and other beverages as well as bright starry blue flowers for decorating salads. All parts of the plant except the roots are flavorful and have culinary or medicinal uses.
The Borage Plant
While not as common as thyme or basil, borage herb is a unique plant for the culinary garden. It grows quickly as an annual but will colonize a corner of the garden by self seeding and reappearing year after year.
June and July are heralded by the presence of the borage flower, an appealing small brilliant blue bloom with attracting qualities. Indeed, the plant should be include in the butterfly garden and brings pollinators to your veggies. The oval leaves are hairy and rough with the lower foliage pushing 6 inches in length. The borage plant may grow 12 or more inches wide in a tall bushy habit.
Growing Borage
Herb cultivation just takes a little gardening know how. Grow borage in an herb or flower garden. Prepare a garden bed that is well tilled with average organic matter. Ensure that the soil is well drained and in a medium pH range. Sow seeds directly into the garden after the last date of frost. Plant seeds ¼ to ½ inch under the soil in rows 12 inches apart. Thin the borage herb to at least 1 foot when the plants measure 4 to 6 inches tall.
Planting borage with strawberries attracts bees and increases the yield of fruit. It has limited culinary use in today’s foods but the borage flower is often used as a garnish. Traditionally the borage plant was used to treat many ailments from jaundice to kidney problems. It medicinal use today is limited but the seeds are a source of linolenic acid. Borage flowers are also used in potpourris or candied for use in confections.
Borage can be perpetuated by allowing the flowers to go to seed and self sow. Pinching the terminal growth will force a bushier plant but may sacrifice some of the flowers. Borage herb is not a fussy plant and has been known to grow in refuse piles and highway ditches. Be assured you want the plant annually or remove the flowers before it seeds. Growing borage requires a dedicated space in the home garden for the large and prolific herb.
Borage Herb Harvest
Sowing the seeds every 4 weeks will ensure a ready supply of borage flowers. The leaves may be picked at any time and used fresh. Dried leaves have little of the characteristic flavor so the plant is best consumed right away. Leave the flowers alone if you are hosting a honeybee colony. The blooms produce an excellent flavored honey.
Borage (Borago officinalis), also known as a starflower, is an annual herb. It is native to the Mediterranean region and has naturalized in many other locales. It grows satisfactorily in gardens in the UK climate, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The plant is also commercially cultivated for borage seed oil extracted from its seeds.
Borage (Borago officinalis): Most authorities consider that the Latin name Borago (from which Borage is taken) is a corruption of corago; from cor (the heart) and ago (I bring). Historically, herbalists have considered Borage to be an herb of courage; making a man merry and joyful.
Plant your Borage in a sunny spot in your garden and cluster the plants, since they tend to get ‘leggy’. I always end up supporting them with a stick, or tying then to the garden fence post to keep them from falling down after heavy rains. It will thrive in poor to moderate soil and little water. So basically it needs very little attention, except for supporting it to keep it from falling over.
Borage grows up to 2 ½ feet high and about 2 feet wide. The leaves are wrinkled, long ovals, covered with prickly little hairs. The flower clusters sit atop long, hollow, prickly stems, which come out of the leaf base. The clusters of vibrant, blue star shaped flowers droop, as if in need of water and attract lots of honey bees.
All parts of the plant have a refreshing cucumber smell and flavor, but because of the thistly hairs, the stem and leaves are rarely used as food. However, the flowers are a special treat when added to a summer salad or on top of a scoop of yogurt or cottage cheese. If you’re looking for a way to impress your afternoon guests, try serving them a glass of iced tea with Borage flower ice cubes. If you forget to make the ice cubes, just add the flowers to any summer drink. The Romans were the first to use Borage in this way; sprinkling them into a goblet of wine. It was believed to drive away sadness. We now know that the flowers contain large amounts of essential fatty acids (GLA).
Without adequate amounts of GLA (gamma-linoleic acid) the body goes into a state of chronic inflammation which promotes onset of heart disease, diabetes, alcoholism, atopic dermatitis, premenstrual syndrome, rheumatoid arthritis, cancer, high blood pressure and more. GLA also benefits circulatory health by reducing cholesterol and LDL (low-density lipoprotein- the bad cholesterol) levels as it increases the beneficial HDL (High-density lipoprotein). An excellent way to get the benefits of Borage’s GLA is by ingesting Flaxseed /Borage oil which is available at your favorite health food store.
From earliest times Borage was credited with inducing calm and fortitude. Today we are fortunate to have modern scientific research to document its medicinal qualities. It contains a compound (phytochemical), which when taken internally, not only helps to relieve inflammatory conditions, but also balances the function of the adrenal glands.
Use it as a tonic for the adrenals- over a long period of time in the form of a tea: Pour a cup of boiling water onto 2 or 3 teaspoonfuls of the dried herb (leaves) and infuse for 10 – 15 minutes. Drink 2 or 3 times a day with a little honey to taste. When applied externally, it aids in the relief of eczema.
When your Borage plants are in full bloom (June, July and August), pick a few long stems. (If you’re planning on saving some seeds for next year, leave a few stems and flowers. As the flowers finish blooming, watch for and collect the large, black seeds) Tie them together at the cut end and hang them upside down in a warm, airy room away from sunlight. When the leaves are completely dry, (a few weeks to be sure) skin them off and put into a brown paper bag for storage (at least a few more weeks). When you’re sure they’re completely dry, you can transfer the leaves to a jar. Complete drying is essential to prevent mold from forming. I suggest using the completely dried herb for tea or tinctures.
Sage ~ Salvia officinalis Plant Care Guide
Sage ~ Salvia o. Plant Care Guide
Botanical name: Salvia officinalis
Plant type: Herb
USDA Hardiness Zones: 5, 6, 7, 8, 9
Sun exposure: Full Sun
Sage is a hardy perennial with soft, grayish green leaves. Its flower colors vary; they can be purple, pink, blue, or white. Common sage is used most commonly for cooking; it’s a classic in stuffing.
Planting
- Sage can grow from seeds, but the best way to grow high-quality sage is from cuttings from an established plant.
- You can start the seeds/cuttings indoors 6 to 10 weeks before the last spring frost.
- Plant the seeds/cuttings in well-drained soil 1 to 2 weeks before the last spring frost.
- Plant the seeds/cuttings 24 to 30 inches apart. For best growth, the soil should be between 60º and 70ºF. Plants should grow to be between 12 and 30 inches in height.
- In the garden, plant near rosemary, cabbage, and carrots, but keep sage away from cucumbers.
Care
- Be sure to water the young plants regularly until they are fully grown so that they don’t dry out.
- Prune the heavier, woody stems every spring.
- It’s best to replace the plants every 4 to 5 years to ensure the best quality.
Pests
- Rust
- Powdery mildew
- Stem rot
- Fungal leaf spots
- Whiteflies
- Aphids
- Spider mites
Harvest/Storage
- During the first year, harvest lightly to ensure that the plant grows fully.
- After the first year. be sure to leave a few stalks so that the plant can rejuvenate. If fully established, one plant can be harvested up to three times in one season.
- Sage’s flavor is best when fresh, but it can be stored frozen or dried. To dry, leave the branches in the sun; once dried, remove the leaves and store them in an airtight container.
Recommended Varieties
- Tricolor sage, for a bit of color in the garden (yellow, mauve, and sage green)
Recipes
- Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing
- Ravioli in a Sage and Brown-Butter Sauce
- Cheese Crackers with Sage
Wit & Wisdom
Anyone who has sage planted in their garden is reputed to do well in business.
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- ‘Alba’, a white-flowered cultivar
- ‘Aurea’, golden sage
- ‘Berggarten’, a cultivar with large leaves, which rarely blooms, extending the useful life of the leaves
- ‘Extrakta’, has leaves with higher oil concentrations
- ‘Icterina’, a cultivar with yellow-green variegated leaves
- ‘Lavandulaefolia’, a small leaved cultivar
- ‘Purpurascens’ (‘Purpurea’), a purple-leafed cultivar
- ‘Tricolor’, a cultivar with white, yellow and green variegated leaves
‘Icterinaand ‘Purpurascens have gained the Royal Horticultural Society‘s Award of Garden Merit.
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