Herb

If you really love flowers and plants, but don’t have a lot of knowledge on this subject, container gardening may be a good place to start. For a change of scenery to brighten up a room or small patio, but with a limited budget, container gardening could be the perfect solution for you. Containers can be arranged in groups or a single plant used in any area of the house,patio or yard.

When buying the flowers, choose different kinds of flowers. Check out colors, shapes and sizes to see how they go together before you buy them. Then look at containers. They will be a vital part of your decorating scheme, so that the flowers and containers go together to form a colorful and bright scene. You might want to start looking for containers first. Go to garden centers and nurseries as they usually carry a large supply of both. You might even stumble onto the perfect item at a junk store or flea market at bargain prices. If you are in a hurry and want an instant garden without all the fuss and labor of growing flowers from seeds, then watch ads for sales on mature plants at garden centers or discount stores that can just be transplanted into your special containers. Carefully follow instructions for transplanting. If there are no instructions in the pots, you might want to invest in a manual for helpful hints and suggestions.

Watering plants is the most important duty you have to perform every day. Pots outside need extra care because they are exposed to sun, hot dry air and blowing winds. Check the soil in these plants twice a day and especially during long hot dry spells. Watering in the evening is the best time to prevent moisture evaporation. Plants inside the home are not at so high of a risk, but they need watching too. Both outside and inside plants need to be placed in areas where they will thrive. Do they need full sun or shade or do they do best in areas of partial sun and shade? This is especially important during the time of day of greatest heat.

Remember, all living things need feeding to live and be healthy. After you have had the flowers for a few weeks, they will need to be fertilized. There are many excellent products to choose from on the market. You can ask for assistance to pick the one that works best for you. There are liquid plant foods, slow-release granules or slow-release pellets. Some of the granules and pellets will feed plants for several months at a time. Make sure the soil is kept damp or the nutrients will not be released. Give your plants what they need when they need it and they will do great.

Protect your investments from pests and invaders. There are many products available to protect and guard your plants. These include spray and dusting powder insecticides. By spraying or dusting directly on plants, it can be absorbed in the leaves and root system and kill insects for an extended period of time.

Now, look at what you have put together and arrange everything to create beautiful, bright and restful areas both inside and outside of your home. After a time, if you see something that does not appeal to you, change it! Container gardens make this an extremely easy task to accomplish.

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Everybody loves kitchen herbs, and if you’re thinking of growing some we’ve picked a select few that most chefs agree are the best of the best. Their popularity among Captains of the kitchen can be stated in three words — taste, fragrance, and beauty — and for the beginning gardener, they are easy to grow.

Basil grows well in the kitchen because it loves the heat. Trim the plants and use the leaves in salads, stews, ground meats, poultry stuffing and any dish that includes tomatoes. Start basil from seeds, or from plants you can find at your local nursery.

Burnet is one of the prettiest plants. It has feathery leaves that trail which makes it a good choice for hanging pots. And the leaves are cucumber-flavored which make it a great addition to salads.

Chervil is a fine-leaved herb that looks like parsley and has anise-flavored leaves you can use for garnishing and to season soups, sauces, and salads. It will germinate quickly and can be grown from seed.

Chives will thrive in a kitchen window. Their spike-like leaves fit the bill whenever a delicate onion taste is desired, particularly on a baked potato.

Lemon balm is probably one of the most fragrant plants and is used in potpourris, sachets, and bath water as well as in teas, fruit salads and drinks. While outdoors it grows erect, and when brought indoors the stems will trail over the sides of the pot and the effect is quite pleasing.

Sweet marjoram is one herb that is a must in the kitchen window. You can start the plant from seed, dig one up from the garden, or find one at your local nursery.

Mint will thrive indoors if you keep it out of the hot sun and in a location no more than 65 degrees. Get a cutting from the garden or pick one up from a nursery. The cuttings will root rapidly in water.

Parsley is one of the oldest herbs known to mankind, and it is as popular today as in ancient times. It does well in cool temperatures, and if grown in a glazed or metal pot, will thrive for a long time. The flat-leafed variety is without a doubt the tastiest.

Tarragon must be started from cuttings as it will not germinate from seed. Bring the plants indoors after the first heavy frost. Trim back the stems and transfer the plants to large pots for the winter months. The plant’s young leaves are perfect with eggs, fish, poultry dishes, and salads.

Thyme is another herb that will love it in your kitchen window. Use it in stuffed peppers, onions, zucchini squash, meat, and fish dishes. Start thyme from seed and make sure it has a sunny place to grow.

Without a doubt these herbs are among the most popular with kitchen chefs around the world, and will provide a good start to your indoor herb garden.

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Herbs are important ingredients in Southeast Asian cuisine as the provide aroma and flavour that are characteristic and unique to various dishes, and since many Southeast Asian culinary herbs are undemanding and fuss-free tropical or subtropical plants that are suitable for growing in our local climate Malaysia, it is really not difficult to start your very own pocket of green.

Even in our urban jungle, it is really easy to grow your own little herb garden. There are 5 varieties that are Pandan, Laksa Plant, Coriander, Curry Leaves, and mint have long since found their way into our local dishes.

5 Growing Tips

1. Depending on the type of herb cultivated, the plants should be grown on a sunny balcony or window ledge that receives at least four hours of direct or filtered sunshine daily. An area with good light is essential for the growing of compact looking and flavourful
2. Culinary herbs can be grown in a fertile and moisture-retentive potting mix. An area with good light burnt earth. Plants should neither be allowed to dry out nor be over-watered.
3. Actively growing plants and those that have been recently cut back need to be supplied with nutrients for growth. A reservoir of nutrients can be provide via the use of slow-release chemical fertiliser pellets. A dilute fertiliser solution derived from a commercial water-soluble chemical fertiliser can also be given to plants weekly or fortnightly.
4. Common pests of culinary herbs include aphids, mealy bugs, white flies and spider mites. Light infestations can be controlled via the use of strong water jets to wash pests off the plants. Because they are grown for consumption, heavily infested plants should be discarded as the use of pesticides is not encouraged.
5. The plants need to be adequately spaced to ensure good air circulation, as well as grown in a well-drained growing mix to prevent fungal and bacterial infections which manifest as crown or stem in culinary herbs.

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If you love to cook, I am sure that you will agree there is nothing quite like the experience of using fresh herbs when compared to many of the dried varieties that are commonly used. If you would like to have a supply of these for yourself, it is possible to do so with a simplistic culinary herb garden that you can grow at home. As a matter of fact, you would be surprised with how easy it is for you to get started with this hobby and how much it is able to add to your love of cooking.

There are a few things that you are going to need to keep in mind whenever you first get started in order to make sure that it grows well for you. A culinary herb garden needs to be prepared properly, including the type of soil that you are going to use and even the location where it is going to be grown. This will help to give a solid foundation to your garden, which will really make a difference as you watch it grow. Of course, all of us are going to have different situations in our home but it is almost always possible to find someplace suitable, even if we need to get a little bit creative.

You may have heard that it is possible to grow a culinary herb garden in almost any type of soil. Although it may be possible to grow herbs in an unusual soils, like any plants herbs grow better whenever they are given the best soil that is possible. Along with that, you will want to make sure that it is fertilized properly and that it has the proper drainage. This will not only help to feed your herbs and keep them healthy, it will help to avoid such problems as root rot. Ultimately, you will see that good soil generally equates to good herbs.

As you continue to learn more about your culinary herb garden and how best to grow it, you will no doubt want to make some changes from where you started. You may also be interested in adding some supplementary items to your culinary herb garden, such as a growing light or different types of growing containers. All of these things combine in order to make the most out of your hobby, and to give you some of the most delicious and nutritious herbs to include in your culinary delights.

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Latin Name: Artemisia tridentata
Botanical Family: Compositae (daisy family)

Latin Name: Salvia spp.
Botanical Family: Labiatae (mint family)

The ancient Romans associated sage with immortality, longevity, and strong mental capacities. The Latin verb sapere, from which the common name derives, means both “to have a good taste” and “to have good sense,” thus linking the plant with wisdom. Artemis, the Greek goddess of forests and hills, inspired the genus name Artemisia, which is also the Latin word for mugwort.

Most of the herbal and ornamental sages fall into two great camps: the genus Salvia, which lies within the great Labiatae (Lamiaceae), the mint family, and the genus Artemisia, which belongs to the compositae, or asters. The dominant sage across Europe, a Salvia, differs markedly from the American prairie sage, or sagebrush, an Artemisia.

Artemisia includes about two hundred species of aromatic annual, biennial, and perennial herbs and shrubs native mostly in dry, stony areas of the Northern Hemisphere. Many species create their own colonies, or eco-niches, quickly taking over disturbed ground in the wild. They are grown as ornamentals and for their medicinal, insecticidal, and aromatic qualities, and we know them mostly as the sagebrush, mugworts, wormwoods, and fragrant annies. Southernwood, absinthe, dusty miller (beach wormwood), and garden tarragon are striking Eurasian species of Artemisia familiar in many of our perennial gardens. Their small flower heads are generally in spikes or racemes of tiny disk-like flowers that can range from white to yellow-green, and even brownish to purplish. The alternate leaves can be lobed or dissected, and most have unusual fragrance.

The most common species west of the Mississippi River – and the most sacred smudging herb – of the rugged, attractive native sages growing in dry areas of North America is the classic sagebrush, A. tridentata. This rounded evergreen shrub can grow up to ten feet tall, and its silvery-gray foliage and branches are highly aromatic. Nineteen species of sage are native to the greater California – West Coast regions. Sand sage, A. filifolia, can grow to five feet tall in the desert Southwest regions, while Alaskan sage, A. frigida, is a more prostrate, mat-forming species, which grows south into Kansas and Arizona. The highly aromatic white sage, A. ludoviciana, found across the West, has been hybridized into garden varieties called Silver King and Silver Queen. This native herb was first collected in the Louisiana Purchase regions in the eighteenth century – a bit of history reflected in its Latin species name.

The genus Salvia embraces more than 750 species of herbs, some growing as shrubs, widely distributed throughout the world’s dry, stony regions. Salvia comes from the Latin salvare, meaning “to cure,” and these are certainly healing plants. Some Salvias are cultivated as ornamentals and for culinary, perfumery, and medicinal uses. Our native scarlet or Texas sage, Salvia coccinea, is one of the most widely cultivated ornamental sages, along with the aromatic native pineapple-scented sage, S. elegans, which can grow to more than three feet tall.

Common (culinary) or garden sage, S. officinalis, is the familiar Mediterranean herb we use in cooking and some teas. This species was a favourite ancient potherb, cultivated for many centuries. Attractive cultivars grown today in varieties of purplish-red variegated leaves are purpurascens and purpurea along with the gold/white/green tricolor and the albiflora, which are favoured in many of our kitchen gardens and are welcome additions to any garden. A California native, the aromatic blue sage, S. clevelandii, is often recommended as a substitute for culinary sage.

Many more native Salvia species are used ceremonially and medicinally, especially the southern California greasewood or white sage, Salvia apiana, which can grow three to eight feet tall, with oblong leaves covered in white hairs and white to pale lavender blooms. The Great Plains blue sage, S. azurea, has been naturalized in the East and hybridized into several showy varieties. The white woolly Mexican bush sage, S. leucantha and the tall rosy-leaf sage, S. involucrata are stunning southern perennial shrubs. In the Northeast, our native cancerweed, S. lyrata, is a diminutive perennial with noted medicinal uses. Wide-ranging historical uses for these herbs span the broad spectrum of human needs.

Traditional uses:

Indians throughout the Americas extensively use numerous species of native sage. For example, in the Artemisia genus, many western tribes use Alaskan sage, A. frigida, and sand sage, A. filifolia, medicinally and ceremonially. Rocky Mountain sage, A. arbuscula, and California sage, A. Californica, are collected and dried for ceremonial smudging, and their leaves are chewed for relief of congestion and sore throat. Native peoples have long exploited Salvia carducea for its aromatic qualities and cooling, fever-reducing principles, along with gray or purple sage, S. leucophylla, the West Coast gray ball sage, S. dorrii, and the stout thistle sage. Some sage species are now commercially grown to meet the growing demand for their use in sacred and ceremonial rites.

Dried sage leaves, stems, blossoms, and seeds have long been used as sacred smudging herbs, and many tribes traded for favourite species to use for medicinal teas, sedatives, insecticides, and fumigants. Special clothing, especially ceremonial apparel and masks, was often packed away between layers of dried sage to protect it and keep it fresh. The spirits associated with ceremonial items were and are blessed with sage, and these items were often tied with a sprig of sage for strength and respect. Sage was and is one of the foremost sweat lodge herbs, used by American Indians to banish all negative spirits and emotions and to smudge over the fire. This beneficial herb has long been important on tribal and personal altars and carried in the medicine bag and the car.

Modern uses:

Today, herbalists around the world use the sages to relieve many problems. Chinese red sage, Salvia miltiorrhiza (dan shen), is traditionally used for heart and circulatory problems. Many of the European and native American species serve similar needs and also as digestive tonics, gargles, and a valuable hormonal stimulant for women throughout their childbearing years and menopause. Culinary sage, S. officinalis, is also a traditional treatment for asthma, and is drunk as a tea to clear the mind and stimulate thought. Many of us wear a sprig of sage in the garden as an insect repellent.

Cautions:

Some individuals can suffer respiratory problems, such as hay fever, and some may even experience slight dermatitis from handling certain species in these two large families. Yet many people rub sage leaves on their bodies to ward off insects and never have any skin problems.

Growth needs and propagation:

Most species of sage tolerate sandy, alkaline soil that is well drained. They flourish in rich soil and full sun. Plants do not seem to come as well from seed as they do from root and stem cuttings; they take a good two years to come to maturity from seeds. Once mature, the blossoms and leaves can be clipped repeatedly for ritual or medicinal use. Check them carefully for plant pests, and spray with an organic soap mixture if you detect spittle bugs or spider mites. Sage has many antibacterial properties and usually remains pest-free.

Companions:

Sage grows well with other gray-leaved herbs that like slightly alkaline soil, such as coneflower, evening primrose, yarrow, rosemary and lavender.

The Great Spirit is our Father, but Earth is our Mother. She nourishes us; that which we put into the ground she returns to us.

- Big Thunder, Wabanakis, Maine

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Like living in the Mediterranean

It goes without saying that you want to use fresh herbs in your Italian food. You will notice a huge change if you are currently using dried herbs. By the way, I like dried oregano on pizza as much as anyone, but try fresh some time. In addition to increasing the taste of your foods, you will be able to eat fresh organically grown herbs. Once you get a garden with these herbs, you will think you are living in the Mediterranean.

Warm climes

I live in Florida so we are fortunate that we can grow herbs year round. If you live in higher latitudes, you may only be able to grow them during the summer months. Be careful trying to grow herbs in the house. Some need direct sunlight, and we have not had much success over the years. You will also find that using your herbs will keep the plants healthier than allowing the leaves to die.

Italian herbs

Here are the herbs we try to grow: basil, oregano, thyme, rosemary, Italian parsley, sage, chives, cilantro, dill, and a chocolate mint that can be used as a garnish on cakes. Sometimes we will also include spearmint and peppermint. You will find the first six are the really important herbs for Italian cooking. We also grow plum tomatoes from time to time.

Growth

Basil and dill are annuals (bloom one season and then die). Parsley is a biennial (lives two seasons and blooms once in its last season). Chives, mints, oregano, rosemary, sage, and thyme are perennials (bloom every season once established).

Basil

Basil is sensitive to the cold so you have to be careful if you live in cold climes. Even here in Florida we cover basil and other herbs when it gets cold. We grow our basil in planters or in our garden. Basil needs full sun so make sure that it is placed away from shade. The soil pH should be between 5 and 7, does not need much water (don’t over water), and it is best to grow it from seeds. Basil also keeps mosquitoes and flies away You will need to remember to prune the flowers because once it flowers, the basil loses flavor. Pinching back the flowers will also increase the number of leaves. One other hint, you can grow basil next to tomatoes for example, because it can improve the flavor of neighboring plants.

Italian Parsley

It is best to grow parsley in full sun also. If you grow it from seed (recommended) some care needs to be taken. They are difficult to germinate. Before planting, soak the seeds in water for 2 days (change the water after one day) and refrigerate.

Oregano

Oregano is an herb you should try to grow with a cutting from an existing plant. They sprout purple flowers which are delightful. But you should not pick oregano before it has flowered, because the flavor reaches its peak after the plant flowers. Oregano also needs direct sunlight and is sensitive to cold.

Rosemary

Rosemary is a fairly hardy plant that can grow into a shrub. But you never want to let it get any where near freezing temperatures. It puts out a pretty blue flower which some Italians use in salads. The flower is also great for attracting bees.

Thyme

Thyme needs full sun so keep it away from shade, and try not to over water. You can clip thyme at any time. In Italy, the blossoms are frequently eaten in salads.

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If you are lucky enough to have a place for shade herbs these 6 herbs are perfect when it comes to herb gardening for beginners.

Angelica – Add some wow with these showy herb plants. They grow 5 ft. tall. The flowers are lime green. Very impressive in a shady corner. The leaves and stems are good in vegetable or seafood soups, salads and meat sauces. The root of this plant is used to make a liquor.

Bergamot – This herb grows 3 ft. tall with orange, red, pink, purple or white blooms. Native to north America it is commonly called Bee Balm. For new plants, divide early in the spring. Grow in partial shade. Use the leaves for tasty tea. Breathing the aroma is suppose to help clear head colds. Butterflies, bees and humming birds love this herb.

Lemon Balm – This mint like plant also attracts bees. It grows 2 ft. tall in partial shade. Spreads by seed. Divide plants every two years to keep them in control. Keep well watered. I have been very successful with putting lemon balm in full shade. But you can also plant it in full sun but remember to keep the soil moist. Perfect to infuse honey and flavor lemonade.

Lovage – Resembling celery this herb plant grows 5 ft tall with strong erect leaves and bright yellow flowers. You can start Lovage by seed in the early spring. The leaves have a spicy celery-like flavor. Add them to soups, stews and meat dishes.

Mint – This very invasive plant comes is a huge variety. It is easy to grow from full sun to shade. Some plants can get 3 ft. tall. Get new plants by taking root cuttings. Keep this plant under control. I like to grow mint in a chimney flue stuck in the ground. You could use any kind of buried container or grow it it pots. Go wild and use it for summer drinks, tea and in fruit salad. Mint is known to sooth an upset stomach and clear up your sinuses.

Sweet Woodruff – A true shade plant, sweet woodruff makes a dark green lacy ground cover. The white spring blooms are softly scented and the scented leaves are used to make May wine. You will love this hardy low growing plant. Get your new starts by taking root cuttings. I dig up cuttings and transplanted them all summer long.This herb loves to nestle up against rocks and walls.

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Herb gardening is nothing new to the modern world. Different cultures throughout history have been involved in creating herb gardens and harvesting the crops produced.

Archeologists have discovered that herb gardening dates back at least as early as 2700 B.C. with the ancient Chinese. They used herbs for their various medicinal purposes. Many herbs are still used for their medicinal qualities, but have become more common for them to be used to add flavor to foods.

Herb Gardening is Easy and Fun

Herb gardening is not something difficult to do. In fact, its not even really much different than planting garden flowers or a vegetable garden.

The basic process is still the same. You begin by preparing your soil and then plan the herbs into the soil to grow. Afterward it is just a matter of taking care of the herb plants until you are able to harvest them.

Choosing your Herbs

You have an endless variety of herbs to choose from. If you are a beginner, you should start with basic herbs commonly used in everyday cooking dishes.

These basics include herbs such as basil, sage, oregano, parsley, dill, and rosemary. They are all commonly used in the kitchen and easy to grow. It is possible to grow these herbs in smaller containers as well, and they do not require a lot of attention to be maintained.

Plan Your Garden Space

With these herbs you are able to plant them either in containers or in the ground. Just be sure that if you are going to plant them in the ground you make a plan with the herb garden area so you know how the garden should look when complete.

When planting herbs in a garden you can always add flowers to make the area look more appealing. Lay out all of these plants before you actually put them in the ground to get an idea of what your garden will look like prior to doing the harder work.

Not all herbs can be grown together, so it is important to know if your herbs are likely to have negative reactions with their “neighbors.”

Where to Get Your Herbs

Nurseries have the biggest selection and best quality of herbs. You will also likely be able to choose whether you want a fully grown plant or a seed. Seeds take longer to grow, but will be healthier and cheaper to grow.

A nursery will help you to decide what types of herbs to buy, and can give you advice and tips on how to grow them.

Growing and Harvesting Your Herbs

Herbs are different than many kinds of fruits and vegetables because you do not have to harvest all the food at a single time. You can take them as you need them, so you always have fresh herbs when you cook your food.

Another way to help grow your herbs involves using the correct soil and adding mulch to help them retain the moisture.

Protecting your herb garden from insects and weeds is obviously critical as well. You should create a natural insect control of your own or buy something from a gardening store to keep the bugs and weeds away.

Herbs have many uses, so making your own herb garden is a great way to add spice to your cooking – literally.

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Herb seasoned stuffing features tender yellow summer squash, onion, and cheddar cheese. Lightly cooked vegetables in chicken sauce are layered with stuffing mix and cheddar cheese. The finished casserole is topped with dry bread crumbs and baked until golden brown and firm. Squash in the summer squash family group are softer and cook faster than winter varieties. And while winter squash must be peeled and cooked to be consumed, summer varieties can be sliced and eaten raw, including peel.

Summer squash are readily available and can be found in supermarkets especially during the summer growing season. Squash can be overcooked and turn mushy, but will hold up well when cooked in a minimal amount of cooking liquid. Zucchini are similar in size and texture and a suitable substitution for the summer squash, if not available. Not all ingredients are created equal, so choose a high quality brand of cream of chicken soup and select a nice chunk of real deli-style cheddar cheese.

Summer Squash Casserole with Herb Stuffing and Cheddar Cheese

Ingredients:

2 pounds Yellow Squash, sliced
1/2 cup Yellow or White Onion, chopped
Coarse-Grained Salt
Fresh Ground Black Pepper
1 can Condensed Cream of Chicken Soup
1 cup Sour Cream
1 package Herb Seasoned Stuffing Mix
1/2 cup melted Unsalted Butter
3 cup grated Cheddar Cheese
1/4 cup Dry Bread Crumbs

Preparation:

1. Preheat the oven to 350 F.
2. Combine the yellow summer squash slices and chopped onion in a large saucepan.
3. Cover the vegetables with cold water. Cook over medium heat until tender, about 5 minutes. Drain in colander.
4. Add condensed cream of chicken soup and sour cream to large bowl. Stir to combine.
5. Stir the tenderized squash and onions into the soup mixture.
6. Combine herb seasoned stuffing mix with unsalted butter and spread half on bottom of a 9″ x 12″ buttered casserole dish.
7. Cover with half the squash mixture and half the grated cheddar cheese.
8. Repeat layering, topping with dry bread crumbs.
9. Bake for 45 minutes or until heated through. Serve hot.

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There are many ways to grow an outside herb garden and I will explain one way. If you have the basics down, you can modify your own herb garden to your own tastes. The first step you have to do is find the perfect place outside to plant your herb garden. You will want an area where there is organic dirt and sunshine. Start small, if you are just starting out; you do not need a big space for a herb garden.

Now that you have the space, decide on which herbs you want to plant. There are two ways to do that. The first way is to go to a local plant store and buy seedlings. These are little baby herb plants that you can easily transfer outside in your garden. This is the way I would recommend if you are first staring out. The second way, however, is to purchase seeds and plant your garden from seeds. This will take longer to grow than the seedlings, so you must know how many months of sunshine you will have and make your decision depending on your climate.

These are the herbs I would recommend to plant: garlic, leeks, chives, sweet basil, lemon basil, oregano, dill, and sage. You can choose one or all of them, depending on your individual needs and the space you have. I would also add mint, but with mint I would plant it in its own container so it does not take over the whole garden. Mint has a way of taking up space, space and more space if you are not too careful.

If you use seeds, plant them about ¼” to ½” in the dirt, depending on the size of the seed. If it is a small seed, plant it ¼”. If it is a larger seed, plant it a little deeper. If you have seedlings, plant them in the ground so that the dirt in the container is even with the dirt in the ground and just a little deeper, by about ¼”. Once you have planted your seeds or seedling, all you have to do is water them and pretty well watch them grow.

When you water your herbs, it is best if you water them closer to the ground. Later, when they are bigger, you can use an ordinary sprinkler, but one that is not too strong as to ruin the tender plant. At first, water them once ever two to three days. When they are bigger, you can water them weekly. But pay attention to the climate. If it there is a hot dry spell, water them a little more. If it rains, you can water them a little less.

Weed your herb garden regularly. Gently pull out all weeds to leave room for the herbs to grow. At this time you can add a little organic fertilizer if needed. Make sure you add no chemicals to your plants as you will be eating the herbs and you want the herbs for their nutritional value. Organic herbs are expensive to buy in a supermarket, so relish the fact that you can have these herbs any time of the day, everyday, quite inexpensively. Your herbs will be ready to use as the leafs grow and propagate themselves. As you cut the leaves, the herbs will grow and you can use them again and again.

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