Via: TriCities

Q: I planted a small herb garden this year, and it is growing beautifully. Now that it’s growing, though, I don’t exactly know what to do. When do you harvest the herbs and how do you prepare them (cut, dice, chop, etc.) for eating? Actually, anything you can tell me would be greatly appreciated. Now I wonder why I even bothered to plant them!
– Linda,
Blountville, Tenn.

A: First of all, don’t regret planting the herb garden. If nothing else, the smells that some herbs give off are great, the colors are good and some even keeps bugs away.
But, foremost, you can do so much with the herbs in the kitchen. Remember, if you have a recipe that uses dry herbs, you have to use about twice as much fresh herbs.
This is because dry herbs are more concentrated due to being dried out. Fresh herbs can be dried or frozen and used later.

SOME TIPS ON GROWING HERBS
Don’t let space stop you from starting your own garden. Small crops like lettuces, strawberries, herbs and tomatoes grow very well in containers on your deck, patio, windowsill or even a fire-escape.
Talk to other gardeners in your area before getting started. Since you share similar sun and soil conditions, oftentimes what works for them is likely to work for you.
Herbs are great for beginners. Start with hearty herbs like rosemary, mint and thyme that can survive indoors or out year-round. More delicate herbs like basil prefer the great outdoors and lots of sunshine.
Plant prolific herbs like mint in containers to keep them from taking over your garden. This is a very important tip. Make sure if your container has holes in the bottom, you don’t put the pot directly on the ground. The roots will grown out the holes and still take over your garden.
Most herbs love sunlight, so whether you plant indoors or out, in a container or in the ground, make sure they get plenty of sun and water.

STORING FRESH HERBS
Almost all herbs can be saved, either by drying or freezing. It’s best to dry woody-stemmed and thick-leaved herbs like rosemary, thyme, oregano or even mint. Hang them upside-down in bunches somewhere cool and dry, then strip off the leaves and keep them in an airtight jar.
Soft-leaved herbs like basil and parsley are best frozen: freeze leaves, with a little water, in ice-cube trays. Thaw them out in a colander before using.

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Via: www.prlog.org

100 Herbs of Power is an influential read detailing the traditional and medicinal uses of herbs for healing in a world where natural solutions are often overlooked.

Author John E. Smith sees a world that has a lot of potential for harmony and beauty, and yet also a lot of discord and things that make little sense in terms of universal betterment.

“If I can make the tiniest difference, that’s great,” Smith said.

And the difference that Smith has made is the writing of his new book 100 Herbs of Power. In this potent work, he describes the rich, colorful history and traditional uses of medicinal herbs from numerous cultures around the globe. He outlines the potential of these powerful herbs in a world where science often overshadows common sense.

This influential book is a must read !

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