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Plant these popular herbs in your garden and enjoy some fresh-from-the-earth taste at your dinner table.
Growing herbs at home is a fun, money-saving hobby that also happens to be good for your health. In addition to flavoring up your favorite dishes, herbs are filled with antioxidants and essential nutrients
When you grow your own herbs you can use what you need at the moment by harvesting small amounts, fresh from the plant.
Italian Large Leaf Basil – (10 Seeds)
Coriander Seeds – (50 Seeds)
Parsley Seeds – (15 Seeds)
Thyme Seeds – (30 Seeds)
Methi Seeds – (30 Seeds)
VNS Alfalfa Seeds – (50 Seeds)
Mammoth Dill Seeds – (20 Seeds)
Amaranthus- (100 Seeds)
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Uses: The leaves have warm, spicy flavor. Use in soups, sauces, salads, omelets and with meat, poultry and fish. Also a basis for pesto.
Planting: Sow seeds near sunny window or in greenhouse in early spring. Transplant to garden in early summer. Or sow seeds directly into the garden in late spring.
Coriander
Uses: Grind dry seeds to powder and dust over veal, pork, or ham before cooking. Young leaves are knows as cilantro. The roots, which can be frozen are used to flavor soup; serve chopped with avocados.
Planting: Sow seeds in early spring, ¼ in. deep in rows 12 inches apart. Thin within established seedlings to 6 inches apart.
Mammoth Dill
Uses: Both seeds and leaves have a sharp, slightly bitter taste. Use dried or fresh leaves, knows as dilweed, to flavor fish, soups, salads, meat, poultry, omelets and potatoes. Sprinkle dill on sliced cucumber to make a sandwich filling.
Planting: Sow seeds in early spring, 1/4 inch deep in rows 9 inches apart. Thin within established seedlings to 9 inches apart.
Parsley
Uses: Mix leaves into salads, soups, stews, casseroles, and omelets. Serve fresh as garnish with meat, fish, and onion dishes.
Planting: Sow seeds in midspring for summer cutting, midsummer for autumn and winter harvests. Soak seeds overnight and broadcast thinly. Thin established seedlings to 9-10 inches apart.
Sage
Uses: Dried leaves are a traditional constituent of poultry stuffing. Use also with lamb, pork, sausage, and in cheese dishes and omelets.
Planting: Can be grown from seeds sown in early spring. Set out nursery grown plants in midspring approximately 1 foot apart.
Thyme:
Uses: Thyme has long been used as an herbal remedy for respiratory problems such as bronchitis, and it also has antiseptic properties. (Thymol, one of the compounds it contains, is a key ingredient in Listerine.) Even better, thyme is virtually calorie-free and provides a delicious boost of flavor to soups, salads, and just about any other recipe you can think of, even champagne!
Planting: Small but plentiful flowers make this herb a pretty option for your home. Thyme’s well suited for indoor growing because it stays small in size. Just make sure it has access to plenty of sunshine.