We’ve been talking about powerful herbs since the time that we’ve had biology and the hush hush about their immense capabilities in aiding the body, its wellness and other functions.
We’ve been acquainted by a lot of herbal names that are surprisingly not just used to add pumps of flavors on our meals but for their medicinal properties that are second to none.
Herbs are normally small in size, climate sensitive and are very difficult to grow if not properly executed. Bottom-line, no matter how urgent you are in growing these mighty spawns of nature, you’d still need to know some tips and techniques in order for you to be a successful herb grower.
Channel the inner green-thumbed alter ego that’s been hiding on the outskirts of your subconscious and start the challenging task of herb planting at the comforts of your very own home!
Treat this as a garden project. Herbs are known best used when it’s a freshly-picked one, and there’s no other way for it be the freshest that it can be when you’re just going to snatch it off on your own garden, right? The power of herbs lies on the very thought that it should be placed on a temperature based on its shelf life, and you must be sensitive enough to know first which is which before you start digging and planting.
The most known herbs are said to be best planted on areas or climates that are temperate and sunny. Think of the tropicals and the blessing brought about by sunshine, humidity and balanced general temperature.
A summer-y location would equate to a relatively good type of soil that’s well-drained because of evaporation. Herbs are known to have a better affinity with a tended soil that’s straying away from the wet, muddy class.
Herbs are also grown not all year round and follow a specific setting when it comes to blooming and fruition. Better yet, be informed that herbs can be grown annually, biennial and perennial. Dills and basils are known to be under the annual class, parsley for the biennial and rosemary or chives for continuous and various seasons.
You might be surprised that herbs like basil, parsley and dill won’t take too much time into sprouting and can just take a few weeks while some plants are too sensitive for ultra fast growing and needed to be purchased first as a developed plant such as thyme and rosemary.
One more consideration that you must bear in mind is that herbs hate humid and wet-prone places. Put your best efforts in placing your nursed herb seeds or plants on areas that are being covered by sunlight, dry countertops and well-ventilated shelves.
Putting them on regular-sized pots is also the way to go when you think of the space that your trusty little herb might consume. In line with keeping your herbs dry, look out for sage, thyme and oregano on following the ‘less water, sure grow’ rule and leave the plants alone.
Refrain from keeping a clingy connection with the said plants if all you want to do is to water them every single time.
When its harvest time, bear in mind that not all herbs are best refrigerated. Marjoram, sage, oregano and thyme are best kept chilled and can be enjoyed and used all year round.
Tender herbs such as dill, cilantro and parsley are best used right after you picked it from your soil pot as freshness is overflowing at the time you plucked it out.
Best time to harvest your own grown herbs is during the early morning time and when the sun is not too high.
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