Herb Garden World

Nasturtium is an annual, self-seeding, creeping and climbing herb. It belongs to the same family as watercress and has the same peppery taste. Dwarf nasturtiums grow to about 40 cm high while the trailing, tall nasturtiums have stems 200 cm long and can climb with their twining leaf stalks. It is a valuable summer annual with beautiful bright flowers, a familiar site in many gardens. However, it is rarely acknowledged as the useful herb that it is.

The leaves are almost circular and flowers trumpets look like ranging from pale yellow, orange through to dark red. The seeds and flower buds may be pickled and used in place of capers. Flowers and leaves are used in salads. All parts of the plant are addible and contain a peppery mustard oil. Nasturtium has an antibiotic action and for this reason should be included in our food in small quantities often. Use only the young small leaves, 4 or 5, in summer salads, sandwiches as a garnish for soup, with cream cheese and potato salad. The finely chopped fruit can be used as a very spicy seasoning for roast veal or pork and broiled fish.

The herb likes full sun but can tolerate part shade. Any garden soil will suit nasturtiums but nasturtiums need good drainage and a little lime. They are usually treated as annuals, especially in cool areas. In mild areas are quite hardy. Water moderately.

everythyng herbal at herb-garden world

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Thyme is a small, bushy perennial with hard, branching stems growing about 25 to 30 cm high. The leaves are small, ovate and grayish-green in color and the flowers are small and white to lilac. Thyme is a native of the Mediterranean region. It is very well known as a culinary and medicinal herb. It is easy to grow and a delightful plant. It likes a sunny position and well-drained soil to grow happily in your garden.

There is a large number of varieties and cultivars with different growing habits, leaf color and flavors. The most common variety, cultivated in home gardens, is the common or garden Thyme. It can be grown by division, layering or from seeds. Harvest the plant in the early stage of flowering, in spring, as it stops growing in hot summer conditions.

Thyme can be used fresh or dried in the kitchen: in bouquet garni, stuffing or summer salad and as a herb tea: for the treatment of sore throat, cough and digestive complaints.

Thyme

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by steve stamos

French Tarragon is a native of southern Europe. It is used today as culinary herb although had been used for the treatment of toothache in the past. It has a delightful flavor when fresh or dried. Given the right conditions and some attention it can be quite productive plant. Propagation is by rhizomes. It grows to90 cm tall and produces clusters of grey green or white flowers. French Tarragon is easily killed by heavy frosts. However, it does not seem to thrive in very hot summers either. Tarragon likes mild cool climate, full sun and good drainage. It makes a great addition to the home garden.

French tarragon has an impostor. The Russian Tarragon is not worth growing. Fresh French Tarragon has a strong aniseed flavor while the Russian is vaguely aromatic. Russian species are more vigorous and they will set seeds while French Tarragon never does.

Harvest the plant before the flowering stage. Drying the herb is difficult as the young tips will discolor if dried too slowly and the leaves of the drying herb will turn brown if exposed to even slight moist. Artificial dry heat of no more than 35C will achieve the best results. At the end of harvest cut stems near ground to encourage new vigorous regrowth.

everythyng herbal at herb-garden world

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