Chives bloom in the late spring with an elegant purple blossom!

Being the gardener that you are, you probably have plenty of containers to plant in, but if you don’t, or you are looking to make a statement; try finding something unique  - maybe even something re-cycled to plant in.

Potted containers of plants sit in an old 'Radio Flyer' red wagon surrounded by the Earthen Garden in full bloom at the MSU Tollgate garden.

Try tubs, trays, barrels, old watering cans, wooden boxes and more.  I’ve even seen cardboard boxes, wagons (seen above), sinks and even a row boat (as seen below)!  Just be careful to make sure you have proper drainage.  Solid containers will not let the water out, and hence will drown or rot the roots of your plants quicker that you can say “Allium schoenoprasum”.

This row boat makes a large and unique container for planting.

Speaking of allium schoenoprasum, (better known as) ‘chives’ make a nice center piece for your pot because of the hight that they will attain.  They also offer a petite purpleish bloom in the late spring, and give a mild onion flavor on your salad.  You may already have some growing in your Earthen Garden that are large enough to divide. Simply dig part of the clump including root ball of course, and re-pot. Badda-bing-badda-boom!

Annual herbs that work well in container gardens are:

Parsley (Petroselinum crispum)
Basil (Ocimum basilicum)
Coriander (Coriandrum sativum)
Dill (Anethum graveolens)

Sweet marjoram (Origanum majorana) is sown in the late spring and is known as a half-hardy annual. Chervil (Anethum cerefolium) is a biennial that is considered as hardy as an annual, and can be sown from late winter to mid-autumn.

Perennials that are ideal for container herb gardening are:

Evergreen Rosemary (Rosmarinus officinalis)
Chives (Allium schoenoprasum)
Mint (Mentha spicata)
Sage (Salvia officinalis)
Marjoram (Origanum vulgare)
Fennel (Foeniculum vulgare)

You may consider keeping the Mint in a pot by itself because it tends to be invasive.  Two more tall shrubs that should be kept in their own containers are laurel and sweet bay (Laurus nobilis).  Herbs are not crazy about a hard freezing, so keep in a cool garage or greenhouse over the winter in colder zones.

Here is the information I promised you about Harvesting and Preserving Herbs.  Enjoy the information and the Basic Herbal Vinegars recipe!

I have included a PDF of the information below for those who want to download it.

Don’t forget to check out my website at http://paulasplantplugs.com/index.html

Happy Gardening!

Paula Kraus

 herb-harvesting.pdf

General Guidelines:

• It is best to harvest herbs before a plant flowers; take cuttings in the early morning to maintain highest amount of essential oils.

• Pinch back flowers regularly, even if you are not harvesting. This helps the plant bush out more, produces more leaves

• Never cut off more than 50% of a plant at one time.

• It is easier to gather and dry (or otherwise preserve) small amounts of cuttings throughout the season. So, keep a couple of rattan paper plate holders handy to air dry your small batches of cutting on top of the refrigerator.

• Herbs that taste best frozen, not dried: chives, parsley, basil and tarragon. Freezing is a better way to preserve the flavor.Any of these can be dried, but will have best flavor if frozen instead.

• Freezing – Finely chop the leaves and fill an ice cube tray with them. Top with water and freeze.1 ice cube of frozen herbs are equal to 1 teaspoon of dried.

Methods of Preserving:

Drying, Freezing, Flavoring Oils, Vinegars, Butters and Jellies

• Drying – Bundle and hang upside down, in a dark, warm, airy place.

• Oils – 2 large (or 3 – 4 small) springs of an herb in up to 3 cups of oil. Daily, gently shake daily for minimum of 2 weeks. Keep refrigerated.

• Vinegar – 1 cup of herbs per 4 cups of vinegar. Daily, gently shake, test after 2 weeks.

• Butters: add finely chopped herbs softened butter and freeze until needed.

Basic Herbal Vinegars

Supplies Needed:

4 cups of a vinegar of your choice

1 cup of herb(s), rinsed and patted dry

1 clean jar for steeping

Paper coffee filters to filter vinegar

Non-metal funnel

Sealable, sterilized bottle for storing, with a non- reactive lid

 

Bruise the leaves of the herb(s) and put into a clean glass jar. Pour the vinegar over the herbs and cover (with non-metal lid). Shake the jar once a day for at least a week. Sample the vinegar after 7-10 days. If you like the flavor at that point, pour the vinegar through a paper coffee filter into a sterilized bottle in which you will store the final product.

Discard the bruised leaves and put a couple of fresh sprigs into the jar. Cover the jar with the lid and seal with paraffin if you choose. Label and date your product.

To insure clear, unclouded vinegar be sure that the rinsed herbs have no water droplets on them prior to adding to the vinegar.

Paula Kraus is a Master Gardner and owner of ’Seven Sisters Herb ‘N Garden’. She specializes in herb gardening, landscape restoration and plant plug horticulture.

Herbs, what a great alternative to seasoning with salt!

A few of the most noteworthy tips:

* Pinch back your plants to increase branching, so you’ll get more leaves to harvest. * Pinch off flowers to extend the leaf production (use chive flowers in salad). Pinch at the node, where usually two tiny leaves are starting to sprout. * Harvest and dry herbs all summer long. Don’t wait till the end of the season to figure out what you want to do with them. * Use a rattan paper plate holder as a drying rack. Carry one with you when you head out to the garden. Set it on top of the refrigerator, where warm air circulates. * Never harvest more than 50% of the plant. * Use a three to one ratio of fresh herbs in place of the dried herbs called for in a recipe. Three teaspoons of minced fresh herb in place of one teaspoon of dried herb. * Freeze chopped fresh herb in ice cube trays. Fill the cell with herbs and enough water to cover them. Then freeze. Use one cube in place of three teaspoons of fresh herbs.

Here’s my favorite basil recipe – I hope you like it!

Spencer’s Modified Pesto

1 Cup Basil leaves, fresh 1 Tablespoon Pine nuts 1 clove garlic 1/2 teaspoon salt (optional) 1/4 Cup Parmesan cheese 1 Tablespoon Romano Cheese 1 1/2Tablespoon Margarine or Butter, softened 1/4 Cup Olive oil, virgin

Combine the first 7 ingredients in a blender or food processor until smooth & thick. Then slowly add the olive oil.

Notes: Store pine nuts in the freezer. Toast nuts first at 350 degrees, turn every 5 minutes till light brown color.

I use the pulse button to process the first ingredients, then use the on button to add the oil.

Substitute the pine nuts with chopped walnuts, almonds, or pecans.

Toss the paste on pasta, with a salad – for a meal. Or, pour three or so tablespoons over a softened 8 ounce block of cream cheese and serve with crackers or toasted baguette slices as an appetizer.

Freeze leftovers in an ice cube tray. Drop one or two cubes in spaghetti, chili, soups for an extra zing.

Paula Kraus is a Master Gardner and owner of ‘Paula’s Plant Plugs’ - http://paulasplantplugs.com/index.html and ‘Seven Sisters Herb ‘N Garden’. She specializes in herb gardening, landscape restoration and plant plug horticulture.