Garlic, leeks, and shallots have a little cousin, the chive. It is the smallest and non-odorize member of the onion family. The leaves sprout from a bulb that is planted in the herb garden or in a container garden. Chives are a marvelous way to spruce up omelet’s or soups, even stews, chicken, or fish and its fat free, a healthy addition to your diet. A sunny windowsill can also be used to grow the chive herb. An added bonus, if you grow chives in your “in ground” herb garden, you are in the fresh air and are getting a little exercise. Can’t hurt, huh?

The chive has been a native of Asia and Europe for over 5000 years. They grow much like grass, in clumps. They send up graceful hollow leaves that will flower into lovely purple puffballs. If you allow the chive in your herb garden to flower the flavor of the chive becomes harsher.

It is not hard to grow the chive in your herb garden or container garden. It needs six hours of sun, well drained soil, moisture, fertilizer and pinching back. The pinching back will make the plant bushy and lush. Always use a high quality potting soil when growing your herb in container gardens. If planting the chive in an “in ground” herb garden, add some organic mix. A seaweed based fertilizer is best for feeding. You can use your old coffee grounds to mulch around the base of the chive in your herb garden. When it’s time to harvest the herb cut from the base to encourage more growth.

It is recommended that you harvest the chives before it flowers. If your chive does flower you can eat the chive flower but they are intense and should be pulled apart before use. They have a spicy, peppery taste.

As your herb garden or container garden ages, you will want to pull the plant up and divide the roots and then replant. The chive prefers a cool atmosphere so if you live in a hot area it is best to grow the chive in pots inside.

If you have an abundance of chives, make an herb salt by mixing one cup of sea salt with one cup of snipped chives. Bake in an oven for 45-60 minutes, seal tightly in a jar and place in a dark cabinet. This is a great way to spice up any culinary dish.

To dry the chive harvest snip into ¼ inch pieces, lay in thin layers on trays. Take them outside to a sunny spot and allow drying for 8 to 10 hours. An alternative method is to snip the chives, spread on a cookie sheet and dry them in a 110 degree oven with the door propped open for 4 to 6 hours.

Fresh chives can be store in the refrigerator for up to one week in a plastic bag. Do not wash or snip until ready to use.

Here is a recipe for an elegant soup that uses the chive as a garnish.

1 cup sliced raw potatoes
½ small cauliflower, floweret’s separated.
3 ½ cups of milk
4 tablespoons of soft butter
Snipped chives as needed

Cook the cauliflower, 3 cups of the milk, potatoes and salt until the vegetables are tender. Place the mixture into a blender and blend until smooth, (do this in batches).

Place the puree back into pot, dilute with the remaining milk, heat for 5 minutes then stir in the butter.

Put the soup into pretty bowls and garnish with the snipped chives.

Serve with thin slices of French bread that has the crust removed and has been sauteed in butter until lightly brown on both sides. This can be served hot or cold.

Now, enjoy your harvest and the soup!

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

Planning an herb garden can be fun and rewarding. Herbs have been in use for centuries for culinary, medicinal and aromatic reasons. For generations tribal leaders and healers passed down the herbal secrets. Many modern medicines have an herb base. Modern herbalist mix medicinal herb for their clients. Many herbalists also mix aromatic herbs for beauty purposes. But, of course, the culinary herb is still the most widely used. You can become a kitchen gardener by growing an herb garden right in your kitchen on a sunny windowsill.

For the discussion of herbal gardening today we will plant the herbs found in the Elizabethan Era and so often mentioned in William Shakespeare’s works. The plants selected will be culinary herbs, medicinal herbs and aromatic herbs, all to experience the aromas and flavors of that time.

Herbal gardening is wonderful since the herbs can be grown in a variety of ways. Plant a container garden for you deck or patio for great colors, different textures and super aromas. Planning an herb garden in the ground will allow you to cultivate a traditional kitchen herb garden outside. Or if you have limited space, become an inside kitchen gardener and plant your herbs on a windowsill or in a window box.

When planning your herb garden remember that the herbs need well drained soil, they hate wet feet. Test your soil for the herb garden and make sure it is alkaline. All Herbs need at least six hours of sunlight.

When Elizabethans planted aromatic herbs, culinary herbs and medicinal herbs they used either a symmetrical rectangular or square patterns. The Elizabethans were very formal and felt their herb gardens should be too. Their herbal gardens had walkways, as strolling through the garden was a popular pastime. They had no TV’S! If you are planting your herbal garden near a patio, think about adding a strolling path for yourself. The paths will add character to you herbal garden.

In planning an herb garden be sure to take in to consideration the growing habits of each herb. Plant the taller busier herbs in the back of the garden, the small, compact ones in the front. Most herbs are perennials meaning they will grow back each year. Any of the herbs that need to be planted annually should go in a spot in the herb garden that is easy to get to. Give each herb plenty of room to grow. The herbs need air circulation to prevent mold. This stage of planning an herb garden is essential since once the plants become mature they do not like to be moved.

When you plant an herb garden, you can either start from seeds or get small plants from your garden center. The garden center plants will give a better chance of achieving success in the herb garden. When using seeds, plan ahead because the seeds may need to grow for several months before they are ready to plant into the herb garden. Especially if you are a beginner, I would recommend using the small plants from the garden center.

Go to a reputable garden center to purchase you herbs. Inspect your herbs closely to make sure they are healthy. One infected plant can ruin your whole herbal garden. When using the small herbs from the garden center you will be able to harvest your herbs much sooner. When you take the herbs out to be planted in the herbal garden, gently remove the plant from the pot and loosen the soil around the roots. Place the herb in the spot you have chosen or the container that you have prepared. Cover all of the roots with soil and gently tamp down. Give your new herbs plenty of water checking the moisture each day. Never let the soil dry out but don’t make your herbs roots too wet. If you are planting a container garden remember that the dirt in a container will dry out more quickly then the ground. You might find that the herbs will droop for a couple of days. Don’t fret that is shock but they will recover.

Once you have learned the herbs growth patterns you can start pinching off to get a bushier herb. When you first start out, keep a journal for your herb garden to keep track of each herbs strengths and weaknesses. After you get to know your herb garden you will be able to tell when the plants need attention.

Over the centuries herbs have evolved into very hardy plants. Once you herbal garden is established it will need very little care. To hold moisture for the herb longer, mulch around the plants. This is a good garden tip whether you plant the herbs in container gardens or in the ground.

Herbs are natural insect repellents but if you have to treat for pests be sure you use a non toxic treatment since you will be eating your harvest. Marigolds are a natural repellent so you may want to plant of few of these flowers. Planting companion plants is how most Shakespearian gardens were done.

Harvest can begin as soon as you have several leaves on the herb. It is best to cut your herbs before they begin to flower for the best flavor. This is when the most oils are stored in the leaves. Wait until any morning dew has dissipated before cutting but harvest before the full sun is out. You can cut your herbs right before you wish to use them. If the stems are tender these too can be used in your recipes.

If you have an abundant harvest you can freeze or dry the herbs. Dry them by hanging them upside down, in a bunch tied together, in a warm and dark place. You can microwave them by placing them between two paper towels and microwaving for 2 minutes. Put them in an air tight container, they will last up to 1 year.

Freezing the bounty of your herb garden will let them last a little longer, a year to year and a half. Chop up the herbs and place on a sheet of wax paper. Freeze for at least 2 hours. Another method is to put the herbs in ice cube trays with water. Freeze until firm, pop them out and put them in to zip lock bags. When ever you need the herbs for soups, stews or sauces, just throw in an herb ice cube.

Now, here is the list of Shakespearian Herbs to plant in your Elizabethan herb garden including culinary herbs, aromatic herbs and medicinal herbs. It will truly make you a kitchen gardener.

Bay, box, Broom, Calendula, Chamomile, Chives, Heartsease, Hyssop, Lavender, Lemon Balm, Parsley, Peppermint, Rosemary, Rue, Salad Burnet, Summer Savory, Bachelors Buttons and Thyme. For more information on each herb, email me or search on the internet.

Happy Gardening!

Copyright © Mary Hanna, All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

Kitchens, gardens, cosmetics have found immense use of herbs and for many years they have found their use in flavoring, dying, perfume and cosmetics, so much so that some of the herbs holds the power to repel insects, evil and vampires, while others attracted the perfect lover, good luck or bees to pollinate our crops even for curing headaches and burns. And, of course, what would fine dining be without the culinary herbs? So here in this article we give you some tips for herb gardening indoors that will replicate the conditions in an outside garden. For Herb gardening indoors the growing climates need to be pretty much the same as the conditions outside.
Requirements

You have to ensure that you have a sunny windowsill that your herbs will love. Use a container that is at least 6-12 inches deep.

Always procure your herb plants from a good garden center nursery who will have plenty of garden advice to help you with your inside garden.

Apart from the space and herbs you would also require some garden equipment like a small digging garden tool, garden gloves, organic fertilizer and some small gardening containers. You probably already have most of these garden supplies in your garden shed.

Very important factor to be considered is soil and you should only resort to using top grade potting soil with an organic fertilizer mixed in. If you think it is too fine a soil, use a little perlite. Fertilize while potting the herbs and they should be happy until spring. If you have an herb that is not growing vigorously add a little organic liquid fertilizer to the water.

“How to” steps

While selecting a container go for one inch up gardening container. If the plant is in a two inch pot, go to a three inch gardening container. Leave the roots alone and be careful not to bruise the stem.

You should never plant oreganos, mints, lemon balm or bee balm with other plants they tend to “take over” the garden. Pot these herbs in a garden container all their own.

I would advice you to place a small piece of wire screening over the hole to keep it from getting clogged rather than putting garden stones in the bottom of the gardening container as the garden stones take valuable space away from the herb roots.

All herbs must get 4 to 6 hours of sunlight a day on your window sill. If your window doesn’t supply that much light then purchase garden grow lights and hang them three inches above the plants. If you live in a very hot climate shade the herbs during the hottest periods. If you live in a very cold climate keep the herbs away from the cold glass panes.

Never let the herbs dry out but don’t drown them either. Herbs do not like to sit in wet soil. An inexpensive water meter from your garden center nursery will help with this important step in growing your herbs. Always use room temperature water so as not to shock the herb’s roots.

Here are some examples of which herbs to plant together:

* For an Italian selection try Sweet basil, Italian parsley, Oregano, Marjoram and Thyme. * For a lovely scented container use Lavender, Rose scented geranium, Lemon balm, Lemon thyme, and Pineapple sage. * For really great salads try Garlic chives, Rocket, Salad burnet, Parsley, Celery. * And to say “We love French Cooking!” use Tarragon, Chervil, Parsley, Chives and Sage

Give your herbs to grow used to their new conditions. Once you see growth you can start using you herbs. Snip and use your herbs often to encourage them to grow full and bushy.