Natural and Sustainable

If you have ever gone to purchase herbs from the supermarket or a specialty store you have noticed how pricey they are. And the price goes up as the herb gets better and less known. There are even Asian, Indian and Mexican specialty stores that stock herbs such as fresh cumin and fresh ginger, much larger than what you would find in your corner supermarket. And with a better selection of herbs comes a heavy price. But, why pay that price when you can grow your own every year for as little as 50 cents a seed package and a little labor?

To grow herbs, all you need is a sunny area, fertile soil and a little time. If your soil is clay or sandy, you will also need to add organic material such as compost or manure to get the best results.

Some great herbs to grow are:

1. Anise (Pimpinella anisum): Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.

2. Basil (Sweet) (Ocimum basilicum): Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form.

3. Borage (Borago officinalis): Sprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks. Bees are attracted to the borage plant.

4. Catnip (Nepeta cataria): Catnip leaves are used for tea and seasoning and also are attractive to cats.

5. Chives (Allium schoenoprasum): Chives are used to impart a delicious, subtle, onion-like flavor to foods.

6. Coriander (Coriandrum sativum): Coriander seeds, round and about one-eighth of an inch in diameter, have a delicious perfumed taste and odor and are used as a condiment in confections.

7. Dill (Anethum graveolens): Both the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil.

8. Lavender (Lavandula vera): Lavender is one of the most famous of all herbs for the fragrance of its dried flowers and the oil distilled from them. It is used most often in sachets and perfumes.

9. Marjoram (Sweet) (Marorana hortensis): Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.

10. Oregano (Wild marjoram) (Origanum vulgare): Oregano leaves are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak rubbed with lemon juice. Add to other Italian-type sauces.

11. Parsley (Petroselinum crispum): Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.

12. Peppermint (Mentha piperita): The leaves are used in tea and for other flavoring. Oil from the plant is used in products such as chewing gum, confections, toilet water, soap, and liqueur.

13. Rosemary (Rosmarinus officinalis): Rosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine.

14. Sage (Salvia officinalis): This aromatic and slightly bitter herb is noted for its use in stuffing for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves.

15. Spearmint (Mentha spicata): Spearmint leaves are used in teas and to flavor cold drinks and make mint sauce. The oil is used in confections.

*Natural and Sustainable Living Tip: Bring your lunch to work in a reusable container/s. In turn you will be having a “no-garbage” lunch.