Did you know that herbs are not only delicious and nutritious, but they can also be used in landscaping and they can help control insects in the surrounding areas of the yard?
Herbs can be a beautiful addition to the Florida-friendly landscape. Any lawn can be enhanced by adding heat-tolerant herbs like the beautiful rosemary or African Blue Basil to the border of walkways or flower beds. Creeping thyme, oregano and mint can be used as a ground cover in the yard or garden. For a lush ground cover, plant herbs from four-inch pots every eight inches at the beginning of spring or fall. Allow it to fill in and cover the area over the next six to eight weeks.
Some of the most common herbs have great medicinal qualities. Parsley not only helps to cleanse the pallet, but it will also freshen your breath. Basil is said to help increase appetite and lessen gassiness. Lavender and chamomile are said to calm and reduce inflammation. Rosemary can help improve cognition and mood, while mint can be used to soothe digestion in a tea. Thyme is an antiseptic that can be used for soothing coughs or indigestion. The list of herbs and medicinal uses goes on and on.
Cooking with herbs can be a little intimidating because we do not use a lot of fresh herbs in standard American cooking. We use a dash of this or a pinch of that, and other cultures use a handful of this and a bowlful of that. Herbs can be used as a substitute for salt and fatty seasonings for foods. One reason we use such small amounts of herbs is that they are typically dried and have a stronger concentration of flavors. It is said that about three teaspoons of fresh herbs can be substituted for ¼ of a teaspoon of any dried herbs.
I like to make my food quick, easy and delicious, so I will take any herb in the refrigerator and add it to a salad. The pungent flavor of herbs is quickly absorbed with the other salad fixings and elevates the flavor to a new level. Basil, mint and parsley are three of my salad favorites. I’ll also add a handful of herbs to a hot bowl of chicken or lentil soup like in a Thai restaurant with some avocado slices.
Most herbs can be harvested by giving them a “haircut” across the top of the plant. You can just trim some leaves if you only need a small amount, or snip the branch ½ way down the stem for a larger harvest. Rosemary, mint, basil and other herbs can be propagated, or re-grown, in a new pot from cuttings of the plant. Herbs are truly amazing!
Drying herbs can be tricky in our humid environment. It is important that herbs are cleaned and patted dry, then they need to lay in a single layer in a cool, dry room. Moisture and humidity can cause the herbs to mold and spoil instead of dry out.
The best way to keep herbs fresh is to cut the ends and put them into a vase like a bouquet of flowers. Herbs can be frozen, too. I like to chop my basil and blend it with olive oil and garlic, which can be stored in ice cube trays and used for a quick veggie, pasta or chicken dish. Herbs are best protected when frozen in a liquid like water or oil.
Most herbs, especially those with a strong scent, also help to repel non-beneficial insects in the garden. Basil, rosemary and lemongrass can help to repel mosquitoes and flies. Mint can be used to ward off ants as well. Use lavender to keep the moths out of closets and drawers.
There is nothing like walking out your back door and harvesting fresh herbs for a dinner recipe, soup or salad. The peak of taste and nutritional value will never be greater than when herbs are freshly harvested. Not to mention, a handful of basil is typically five or six dollars in the grocery store, and who knows how long ago it was harvested.
Amber Harmon is the owner of My Nona’s Garden, where we sell and service low-maintenance, elevated, organic vegetable gardens. Our mission is to bring health, promote growth, and provide vegetable gardening education to local communities, one garden at a time.
Visit www.MyNonasGarden.com for more information.
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