How To Grow A Herb Garden

        With the renewed interest in healthy eating, it has us grilling and baking more than ever.For these cooking methods, spices and herbs are a must to give the food unique flavors. That is why one should consider growing a herb garden. It is easy to do and will taste fresh. We have found  a great article from wikihow.com  on how to grow a herb garden and backyardgardener.com that provides a wonderful list of herbs to consider.

How To Grow A Herb Garden 

1. Soak the seeds in water for a few hours, or even overnight, before planting them.
2. Assemble the soil and containers for growing the seeds in. Poke holes in the bottom of your containers for drainage. Fill containers full with a soil mixture. Pat down the soil to be sure there are no air pockets or your seeds might drop right to the bottom.
3. Sow the herb seeds 1-3 times deeper than the size of the seed. Very tiny seeds need only to be pressed into the soil. Water the seeds and cover the containers with plastic kitchen wrap. This will keep the soil warm and eliminate the need to water until the seedlings emerge. Place flats in a warm, sunny area. Until the seeds emerge, keep the soil damp.
4. Remove the plastic once the seedlings emerge. If you plan to transfer your seedlings to the garden, wait until at least two sets of leaves have emerged. Once it is warm enough, start leaving them outside a few hours a day. This will "harden them off" and get them ready for the harsher outdoor conditions. Water well.
5. Transplant by pinching off the lower set of leaves. Dig a hole deep enough to hold the plant just over the point where you pinched the leaves. These leaf nodes will grow roots. Gently turn the pot upside down and allow the plant to fall out into your hand. Don't pull the plant by the stem or leaves. Place the plant in hole and pat soil around your plant. Water once daily for a week and twice weekly thereafter. When the plants begin to get bushy, add mulch around them to discourage weeds. 

Herbs To Grow 

• BASIL, SWEET(Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
  
  
• CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
  
  
• CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
  
  
• DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
  
  
• LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
  
  
• MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
  
  
• MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
  
  
• SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
  
  
• SAVORY, SUMMER (Satureja bortensis) This is an easily grownBASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
  
  
• THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
  
  

This information should get you started on growing a herb garden. If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Spring Foods and Recipes

     Spring starts officially this month. That means fresh fruits and vegetables are going to be available for market. To get the freshest produce, it is important to know which fruits and vegetables are currently in season. With the help of everydayhealth.com and Mary Suszynski, we provide you with  a detailed list of seasonal fresh foods to choose from, where to find these foods  and some great recipes that you can use.


Savory Spring Fruits and Vegetables
What’s in season in the spring depends on where you live (check out this comprehensive list according to state). Here’s a general guide to seasonal foods that may be available in your area during the spring months:

• Sweet corn. Nothing says spring like sweet corn on the cob. It’s the sweetest right after it’s been picked, so choose corn that’s ripe and has bright green husks.
• Berries. Choose strawberries, blueberries, raspberries, and blackberries that look firm and are colorful. Another way to tell if they’re fresh: the price. The more expensive they are, the more likely they have traveled thousands of miles — their price reflects the cost of transport, Levinson says.
• Baby greens and romaine lettuce. Fresh lettuces start to appear in the spring and continue through the summer. Look for crisp, fresh heads of lettuce, Levinson advises.
• Spinach. This is another great green to use for salads, add to pasta, or eat steamed as a side dish. Look for crisp leaves that smell fresh and that aren’t spotted.
• Sugar snap peas. Sweet and delicious sugar snap peas are great for blanching and snacking on, Levinson says. Choose crisp sugar snap peas with firm, green pods and avoid any that are darker or lighter green.
• Asparagus. Like many fruits and vegetables at the supermarket, you can find asparagus all year round, but these spears are going to look and taste the best when they’re in season, Levinson says. Look for straight, crisp, green stalks. Levinson likes to blanch asparagus and add it to a salad or roast it to add to pasta.
• Baby carrots. We’re not talking about the kind you buy in a bag at the supermarket. These are true baby carrots sold with their green stems still attached. Look for carrots with a vibrant orange color and bright green stems that aren’t wilting. They’re great for roasting or steaming with the stems still on, Levinson says.
• Rhubarb. Spring also brings stalks of rhubarb. Choose red, crisp stalks for the best flavor. Rhubarb is very tart, Levinson says, and is often paired with strawberries to balance out that tartness in dishes such as strawberry-rhubarb crisp or compote.
• Garlic. Garlic is an important element for cooking, Levinson says, and you’ll be able to find fresh bulbs in the spring. Pass on garlic bulbs with green shoots coming out of them. It means they’re not fresh, she says.
• Fava beans. They take some work because you have to remove their pods by blanching them before cooking, but fava beans are delicious. Look for fava beans in crisp shells.
• Mint. Mint leaves start to grow abundantly in the spring and can be used to make tea, add to salads, or garnish desserts. Look for leaves that are a healthy green and not wilted. 

Where to Find the Best Spring Seasonal Food
Try these tips for buying local, ultra-fresh produce in the spring:

• Frequent your farmers’ market. For the most part, farmers’ markets are one of the best ways to find fresh produce from local farms. If you’re not sure where to go, visit Local Harvest for a list of markets in your area.
• Check out roadside stands. It’s not uncommon to see local farmers setting up roadside stands to sell just-picked fruits and vegetables. And if you’re on a road trip, it’s a great idea to skip fast-food restaurants and keep your eye out for roadside stands, Levinson says.
• Consider joining a CSA. When you sign up for Community Supported Agriculture, also known as CSA or a farm share, you’ll get a box of seasonal vegetables every week directly from a local farm. Not only will your kitchen be stocked with locally grown produce all season long, you’ll also find yourself cooking with seasonal vegetables you don’t normally buy, Levinson says. Get a list of CSAs in your area at Local Harvest.
• Scour your supermarket. You may be able to find seasonal food at your local supermarket. Look for signs posted in the produce department or ask the produce manager. It helps to know what’s in season, Levinson says, because you can more easily spot what’s been shipped in from out of town.
• Grow it yourself. All you need is a small yard or a terrace to grow your own fresh fruits and vegetables from seed, Levinson says. If you can’t plant directly into the ground, use potting soil in a container that can be set out on a porch or terrace. 

Healthy Recipes Using Spring Seasonal Food
Now that you’ve loaded up on delicious seasonal fruits and vegetables, here are some healthy recipes to try:

• Strawberries and Yogurt
  Simply stir together 8 ounces of low-fat, plain yogurt and 1 cup of strawberries.
• Asparagus With Warm Vinaigrette
  Take one pound of asparagus and snap off the woody bases and throw them away. Cook the spears in boiling water, covered, for 8 to 10 minutes until they are crisp-tender; drain. To make the vinaigrette, combine 3/4 teaspoon cornstarch with garlic powder and ground ginger to taste in a saucepan. Stir in 1/3 cup apricot nectar. Cook, stirring constantly, over medium heat until the mixture becomes thick and bubbly, then cook and stir for 2 more minutes. Remove the pan from the heat and stir in 1 tablespoon white wine vinegar. Pour the vinaigrette over the cooked asparagus and toss gently to coat. Makes 4 servings as an appetizer or side dish.
• Grilled Herbed Corn on the Cob
  Peel back the husks of 6 ears of corn, leaving the husks attached but exposing the corn. Remove and throw away the silks (the thin strands between the corn and the green husks). Soak the corn and husks in cold water for 5 minutes to prevent the husks from burning. Remove from the water, drain, and pat dry with paper towels. In a bowl, combine 3 tablespoons melted reduced-calorie margarine, 1-1/2 tablespoons fresh, finely chopped oregano (or 1-1/2 teaspoons dried oregano or thyme), 3/4 teaspoon black pepper, and 1/4 teaspoon salt. Brush evenly over the corn and cover the corn with the husks again, tying the tips with heavy string. Grill the corn, covered, over medium-hot coals (350 to 400 degrees) for 15 minutes or until tender, turning occasionally. Makes 6 servings. 

     We hope this gives you some ideas on what to buy for spring fruits and vegetables. Also,a thank you goes out to everydayhealth.com and Mary Suszynski for their invaluable knowledge concerning this topic.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team