Oregano is a bushy, spreading, perennial with abundant oval leaves and purple blooms. Be careful to get the correct species. To be sure of avoiding disappointment, buy a plant that you’ve tested by crushing a few leaves and smelling or tasting them beforehand. It should have the distinct aroma of oregano.
Ease of care
How to grow
Grow in full sun, in average to sandy and preferably alkaline soil (add lime generously, if the soil is acidic).
Buy your first healthy plant, then use division, layering, or cuttings to obtain additional ones.
Fresh or dried leaves tomatoes, cheeses, eggs, beef, pork, poultry, she potatoes, sauces; Flowers floral arrangements, Dried branches baths
Clip fresh as needed.
Harvest at the time of bloom and hang dry or freeze.
The coriander plant is both an herb (cilantro leaves) and a spice (coriander seeds).
Cilantro (Coriandrum sativum) is a very fast-growing herb which can be grown just about anywhere. Cilantro is a relative of the carrot family, sometimes called Chinese parsley, or Coriander. Cilantro is the leaves, roots, and stems (eaten as herbs) of the Coriander plant, while the seeds (coriander) are used in cooking as a spice.
Cilantro has a very strong unique odor and is relied on heavily for Latin,
Asian, and Caribbean cuisines. Cilantro, also, resembles Parsley in appearance which
is not surprising since they are related. Cilantro has been in use a long time
in Egypt, India, and China, and later it was introduced to Latin America where
it is still used today.
Cilantro can and has been used to mask the scent of rotting meat. Cilantro
has two identities since Cilantro is what the plant is referred to in its earliest
stages, and when it is fully developed and sets seed, which is the Coriander
spice. Cilantro is fast growing grows very quickly but will bolt in hot weather
and die fast also.
Cilantro can easily grow in a
pot, or as microgreens. Cilantro is best harvested early and frequently before
the onset of bolt or flowers. Once the
bolt or flowers begin, it is best to let it go to seed And harvest the seed for
coriander or stock seed for the next planting.
Today, Cilantro can be found in most grocery stores in the United States
both as fresh green or as dried herbs. Not everyone likes Cilantro. Generally, people
either love Cilantro or hate Cilantro.
24 to 36 inches of inches leaves look
The bright green, lacy leaves look very similar to flat-leaved Italian parsley on the lower part of the plant but become more finely fernlike further up. This large annual has a leaf and root flavor that is a cross between sage and a citrus. The seeds, however, are simply citrus like.
Ease of care:
How to grow:
Plant in rich, well-drained soil in full sun. Coriander plants are best located where they are protected from the wind since they blow over easily.
By seed, once the soil is warm in spring. This service a cool weather loving herb, when the weather turns warm it will Bolt and go to seed
Fresh or frozen leaves (Cilantro) can be used on potatoes, rice, clams and oysters or chicken. Fresh leaves are frequently used in salsas and on chicken soup.
Seeds (Coriander) can be used in marinades, cheeses, pickles, mushrooms, stews, curries, chicken, quickbreads, potpourris
Fresh roots can be used in salads, relishes
Harvest only fresh, young leaves and freeze them promptly.
Harvest seeds when they have turned brown but are not yet released.
Cutoff whole plant and hang-dry inside paper bags to catch seeds.
Bay leaves add a dimension to a host of soups, sauces, and stews. Bay leaf is, especially, useful in dishes containing chicken, beef, tomato sauces, and stocks. If you use a Bay leaf, be sure to remove the bay leaves before serving. If you don’t intend to use the leaf whole or in large pieces, then make sure it is a very finely ground when incorporating it into your recipes. If not removed or not finely ground, Bay leaf is tough to chew and detracts from your overall dish quality.
Typically used as whole dry leaves or ground leaves, Bay leaves have a strong flavor. Especially, if whole leaves or torn or crushed.
Bay leaves are used in meat and poultry dishes. Notably, soups pot roast, and stews.
Bay leaves are, also, sometimes used in pickles and stuffing for poultry and meat.
Frequently, Bay leaves are used as an ingredient in a bouquet garni.
Bay leaves are commonly used in Middle Eastern and Mediterranean cooking.
A “bouquet garni” originates from the French school of cooking, and is a bundle of herbs that are added to casseroles, stocks, sauces, and soups.
Traditionally, bouquet garni is composed of parsley (or parsley stalks, which have lots of flavors), a few sprigs of thyme and a bay leaf.
The bouquet garni herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.
This herb plant was first used by ancient Greeks over 3,000 years ago. Largely used for medicinal purposes. Yarrow is also, sometimes, used as an ornamental flower and as a companion plant. Yarrow has Fern-like, finely divided leaves. Has tiny florets, about 4 inches wide, which depending upon the variety may be white, yellow, cerise, and red.
Upright with some side growth
About 18 -24 inches’ height and about the same in width.
In dried flower arrangements
As a compost simulator
Companion plant near aromatic herbs to enhance the production of essential oils.
May cause an allergic reaction if taken internally.
Select a site with full sun and very well-drained soil. Yarrow thrives in hot, dry conditions and low soil fertility, but won’t tolerate wet soils.
When to plant
Sow seeds in fall or spring
Foliage will appear with warm weather and may bloom from spring until the fall frost.