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Herbs in 4 ways: in garden, in flowerpot, on plate, on meadow

 

  Herbs in 4 ways: in garden, in flowerpot, on plate, on meadow

 

 Balcony and kitchens windowsills in our houses are very often decorated by beautiful flowerpots with basil, thyme, parsley or marjoram. There are a lot of herbs sets to grow in container so the choice of this proper one depends only on your taste likes. The nutritional value of fresh herbs is much more higher then dried and the smell of it in the kitchen is already a feast for every gourmet. Cultivation of herbs in house will surely have positive influence for every household member. Just adjust a few simple rules to our little herbal plantation was proved, attracted not only the taste buds, but the eye and the sense of smell.

 

  • Herbs can be grown in a variety of containers, and their size should be adjusted to the size of the root system. Plants with shallow roots, such as thyme, marjoram and savory can be grown in shallow containers.

  • All herbs growing containers should have holes, and the bottom layer of the brain - 2-3 cm, which prevents the accumulation of water, and thus root rot. The substrate rather warm and dry prefer marjoram, thyme, sage, thyme, and more moist soil: lemon balm, tarragon, mint.

  • The surface should be drained - soil universal, soil pH can't be acidic, as most herbs require neutral or slightly alkaline.

  •  Keep in mind that plants set on the windowsill need to water more often because indoor air is dry, and they can not collect the leaves of water vapor. We also recommend spraying the leaves with decalcified water.

  •  Herbs can be planted in containers of one or a few species, such as the savory basil and marjoram. It is a combination of multi and one annual plants, such as basil and thyme. This will help to introduce variety on our balconies and windowsills because with the new season at the site of one annual plant can drop another, equally tasty and aromatic. We offer the following compositions of herbs:

 lavender, thyme, dill, marjoram

 Oregano, mint, chives, cress

 Sage, basil, parsley and chives

  • Keep in mind that most herbs like sunny position increased, so in winter, when light is limited, herbs should be planted fairly loose and put on the windowsill with southern exposure.

  • To be successful in growing herbs in the shade you have to secure their regular undercutting, so the plants are nicely thickened and are aging slower. Basil, marjoram need to be cutted top momentum in this way can also be formed various forms of rosemary bush. Regular undercutting also stimulates growth: lemon balm, marjoram, mint and sage.

  • One annual plants do not need fertilizer during the growing season, on the other hand multi annual plants need fertilize for late summer.

  • It is important to spice plants were grown away from the busy streets and industrial plants.

  • Some plants may spend the winter on the balcony, just secure a, containers protect the insulating material and the plants cover the branches of conifers or more layers of fabric, such as lemon balm, oregano, mint, lovage, tarragon.

  • After being dried plants, because of their flavour store them in appropriate conditions: in sealed containers, cloth bags (sage) in order to avoid losing their values

 

Below are some descriptions of the most well-known herbs that can be grown not only at home, but also in garden or balcony or meet them on a summer meadow:

 

  Mint (Mentha piperita) - multi annual plant, positive effects on the growth of some vegetables, eg, cabbage, peas, beans and broccoli, it should,t grow around chamomile. It grows up to 60 cm high, likes the position of the sun, but it can also be grown in partial shading, likes moist soil. The most common is a reproduction by stolons, which grows mint after 2 weeks. Herb requires organic fertilization in autumn should be watered well fermented manure or compost, a very positive response to foliar fertilization. The most delicious are young leaves picked just before flowering, mature leaves we dry and brew them tea assist digestion. Inside the herb and mint leaves is a volatile oil. The main ingredient is menthol, so the plant shows a refreshing cooling properties. Rich chemical composition makes it possible to use peppermint in many ways. It is a great, refreshing addition to salads, drinks, wines, liquors and meat dishes, recommended by the chefs especially for lamb and veal. It is ideal to cook herb butter. Adding leaves to milk prevents spoil, and thrown into the cooked peas will give it a unique flavour. Planted in the garden repels mosquitoes, ticks, ants, aphids and cabbage butterfly. Trituration of fresh mint leaf in your hands gets rid of hard removable odour of onions or fish with our hands.

 

  Coriander (Coriandrum sativum) - called Arabic or Chinese parsley, annual plant, growing up, depending on the variety, from 20 up to 100 cm in height. Likes sunny position, it can be grown all over the country In Europe, the most prized are the fruits, which are added as a supplement to stewed meats and pates. In the Far East generally used like parsley. In Arab countries without the addition, there is obviously no couscous. A small amount of ground fruits can be added to tea to give it a pleasant flavour similar to Earl Grey tea. The fruit is a component of the spice, indispensable in baking gingerbread. In Poland, already known at the time of the Piast Dynasty, used for dizziness, stomach pain, diarrhea or unpleasant mouth odour.

 

  Basil (Ocimum basilicum L.) - The Italians call it - Basilico, Germany - Basilienkraut Hispanic - Alba Laca, and the Chinese - Lo-le, but they all mean one and the same plant spices, one of the most well-known and widely used in the world. The Latin name of the plant is derived from the Greek word Basilikos (king). It was believed that only the king himself should collect these herb, using nothing but a golden sickle. However, Medieval Europeans believed that basil can be grown only by a nice woman. It has a pleasant, spicy, sweet and tangy taste and smell. Likes sunny position, grows to 40-60 cm tall. Herb can be used in fresh and dried. It is widely used in cooking, especially Italian cuisine carefully uses its aroma and taste. It's added with admiration to pasta, pizza, lasagna. It has delicious taste, combined with tomatoes and mozzarella. The general consensus is eating basil works antidepressants, antifungal, relaxing and stimulating. It also adds strength and vigor. It accelerates skin regeneration. It's also attributed to has aphrodisiac powers.

  Basil pesto

 Ingredients:

  •  6 grams of basil leaves (large bunch)

  •  6 grams of grated Parmesan cheese

  •  10 tablespoons olive oil

  •  1-2 cloves of garlic

  •  salt

  •  4 grams of pine nuts (not necessarily the original ingredient pesto Genovese)

 Method:

 

 Washed and dried basil mixes with parmesan cheese, salt, pine nuts and garlic. Pour a little oil on mixing until smooth. Sauce is great for Italian pasta and gnocchi dumplings. Enough for about 35 - 40 grams of pasta.

 

  Savory (Satureia hortensis L.) - called the "beany herb" because it is a common additive to legumes. An annual plant growing up to about 30cm in height, like the position of the sun, and the soil warm, with a high content of light. Grown from seedlings tend to grow woody momentum. Thus, the more beneficial it is sowing the seeds directly into the ground, resulting in a better quality of spices. Fresh herb savory contains vitamin C and several minerals iodine, iron, potassium, calcium, magnesium. It has a calming effect and strengthens the nervous system, added to the bath has anti-inflammatory for the skin. Grown in the garden near the lettuce and fennel have a positive impact on flavour, also has a positive effect on the cultivation of sugar beet - helps to reduce the number of aphid beet. It is important to add it to the cooking for the last 10 - 15 minutes, because the longer cooking triggers a bitter taste of herb and spoil the flavour of the dish.

 

  Marjoram (Origanum maiorana L.) - in Ancient Greek symbol of joy, origanum = oros – mountain + ganos – joy In our climate, it is an annual plant, because it freezes in the winter. Grown in a sunny spot, sheltered from the wind, in the light and airy soil. It has a fairly high requirements for nitrogen - requires 2-3-fold supply during the growing season. Very good compatibility with mulching black fabric, which allows for a cleaner set. Perfectly suited as a means to counteract any kind of gastric ailment, it's a well-known household-specific for cold. The infusion of marjoram is an effective remedy for headache (two teaspoons pour a glass of boiling water and leave for 15 minutes to infuse.). There are some traditional Polish dishes that without marjoram lose their values: pea soup, sour soup, tripe soup, bean soup, borsch soup. I'd love to be added to meat, especially red ones. It can replace the salt and pepper. Thanks to its properties, regulating metabolism, making food more easily digestible. In the vegetable garden a good neighbour to the carrots, onions and cabbage. Extract of marjoram in a ratio of 1:3 can deter ants.

 

  Tarragon Artemisia (Artemisia dracunculus L.) - once called the "Dragon" or "sagebrush stupid", today known as tarragon, in Asian countries considered to be a weed, but in Europe multi annual, valued spice plant, cultivated in gardens. Requires position of the sun or half shadow , grows up to 120 cm in height, requires fertile soil. If we plant it for window boxes or pots, we must remember about annual exchange of land and cropping peaks shoot, which promotes vigorous affirm that the herb. Tarragon has reinforcing properties, regulates digestion, it's widely used in the kitchen. We can add it into ensiled cucumbers and cabbage, in order to obtain a suitable consistency. Fresh leaves we can add to salads, egg dishes or all kinds of fillings. Very broadly, it is used in the Russian, Lithuanian, Georgian and French cuisine. With its use, in a very simply way, we can get the aromatic vinegar. To get it we put fresh herb sprigs for a few days into a bottle of vinegar.

 

  Oregano (Origanum vulgare I.) - Perennial plant which prefers a sunny position, growth may reach up to 80 cm in height. Like most herbs oregano is widely used in herbal medicine. Promotes secretion of fluids juice, it's used as a diuretic, as in catarrh of the upper respiratory tract. Chefs suggest to use oregano in combination with basil, thyme, cumin or coriander, which will give every dish a wonderful flavour. Oregano has gained its popularity as a one of main ingredients of pizza. It,s also added to the zucchini, eggplant and green beans. We should add it always on the beginning of cooking.

 

 

 

 

  Tuna Salad:

 ingredients:

 

  •   tin of large pieces of tuna in its own juice

  •  2 large tomatoes

  •  1 cucumber

  •  half of green pepper

  •  1 small onion

  •  three tablespoons of olive oil and vinegar

  •  salt and freshly ground pepper

  •  few sprigs of fresh oregano

 

 Method:

  Strain tuna thoroughly. Lay slices of peeled cucumber into the bowls which salad will be served. Then put sliced tomatoes, onions and strips of peppers, lightly salting each layer. From oil and vinegar prepare a vinegar dressing. Pour it over the vegetables. Then put lightly salt and pepper. On the top layer lay tuna and the oregano sprigs.

 

  Sage (Salvia officinalis L.) - salvere is a latin name of sage and it means - "to be in good health", which explains its widespread use in herbal medicine. Perennial best known for its wide medicinal properties. Sage extract is commonly recommended as a mouthwash in case of problems with your teeth or gums. It has an antiperspirant properties. It can be used internally and externally. Leaf extract can be good wasch for difficult to heal wounds. Sage has also soothing effect on the action of the digestive system, depression and fatigue. Lotion with sage leaves will hide a glow of gray hair. The teeth rubbed sage leaves will become whiter and breath fresh. It's excellent addition to many dishes, harvested and dried leaves of this herb can be added to meats, salads, cakes or desserts but isn't recommended for consumption for pregnant women. The plant likes to stand in sunny and warm positions and the soil under the cultivation should be light, dry and contains a lot of calcium. From May to July produces decorative inflorescences, which adorn every garden and balcony.

 

  Rosemary (Rosmarinus officinalis) - In folk tradition this herb has been known as a symbol of love, but also death. Commonly found in Mediterranean countries, grows up to 2 meters high. The plant light-and thermophilic, easily freezes, so growing in a garden involves a high risk. The leaves are harvested just before flowering and dried have a strong, camphor odor (similar to the aroma of pine), spicy, slightly hot, but dry taste. In the Middle Ages it was used as a spice, a cure, but also served as fodder for sheep, so that they get a delicious taste of the meat. It goes well with meat and fish dishes, is a component of Provencal herbs. Sprig of rosemary thrown on burning coal flavoured meat roasted on a spit. This herb has properties clinics, relieves muscle pain, neuralgia, can be used in spastic bowel, bile duct. In addition to the baths with rosemary infusion firm the skin, soothe, relieve rheumatic pain and improve blood circulation. Rosemary oil has a strengthening effect on hair growth, health and hair colour.

 

  Marigold (Calendula officinalis) - An annual plant, with a distinctive orange flowers, which are the base for all types of health and beauty processes. It likes a sunny positions, there is no require excessive soil. It has anti-inflammatory, antibacterial and antifungal properties. It strengthens the immune system and accelerates the healing of wounds. Women know him from many cosmetics for face and hair. In cuisine is a great colouring for many dishes, thanks to its colour it colours all the beautiful orange or yellow, gives them a slightly spicy flavour.

 

 

 

  Hyssop (Hysopus officinalis) the oldest medicinal plant, described among others. by Hippocrates. This herb has become famous thanks to the Benedictine monks, who added them to their liqueurs as flavor. In cuisine it's a valued addition to fatty foods - for easy digestion. This perennial plant operates relaxant on the gastrointestinal tract, eliminates flatulence.

 

  Lavender (Lavandula officinalis) - The Romans and Greeks used it as a bath additive because of the fresh and unusual smell. There's a reason because the name comes from the Latin "lavo, lavare" which means - to wash, bathe. Native to the Mediterranean, therefore it very likes bright and windless position of growth. Grows to 60 cm. height. It likes light, fertile soil rich in calcium. The raw material is a whole herb or herb flowers themselves. It has sedative and antispasmodic properties, helps you fall asleep. Fresh sprigs of lavender thrown on the charcoal will give an unforgettable fragrance note to meats roasted on the grill. It is an effective deterrent to moths, growing in the garden repels aphids and ants.

 

  Valerian - (Valeriana officinalis) - "valere" in Latin means "be healthy" and this expression fully reflects the properties of this herb. Here are some of the benefits: calming, hypnotic, relaxant, reduces bloating, recommended for nervous tension. Polish name comes from the word "goat" - unpleasant which refers to the smell of the root. Interesting is fact that during World War I the gereman ministry of war was growing this herb on special plantations.

 

 

  St. John's Wort (Hypericum perforatum) - the name comes from the fact that its leaves are visible under a light bright spots, which are reservoirs of essential oil. The legend says that these points did the devil trying to destroy the plant. In the Middle Ages, St. John's Wort was hanging in the belief that it protects against lightning, and juice from it rushing the demons.

 

Angelica (Archangelica officinalis) - latin name of the herb comes from the Greek word "angelos" which is an angel, because the healing properties of this plant would be revealed to people by the archangel Gabriel. Another interesting feature is the fact that once the residents of Greenland and Iceland umbels angelica cooked in milk reindeer and obtained the consistency of cheese. It was the only plant that can be grown in this climate.

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