Doesn’t matter if you are a professional cook or just casual baker at home – if you create meals, culinary herbs are for you. If you have ever used herbs and spices in foods, you can tell, that they make a marvelous difference.
I love to cook and I’m willing to bet, you love to too, since you are reading this. I’ve cooked for ages and I’m still learning every day.
One of the most important aspects for me is fresh ingredients. If I can, I will always buy my fresh food like fruits and vegetables from farmers market. I can always find fresh ingredients from there. And fresh culinary herbs are on top of my list, if I don’t have that particular plant growing at home. And honestly, I can get them even fresher than from my home, but ONLY during harvest season. If I have time, I go trough numerous farmers markets. Call me an nerd, but going trough and finding perfect food ingredients is exciting for me. I will determine my dinner meal and dessert during my shopping often times. I also love the community and friendly atmosphere farmers markets provide. The fresher food you eat, the healthier you are, that’s a solid fact. Nutrients decade over time, and nothing can match the vitamins and nutrients of an apple picked 2 days ago. This rule doesn’t exclude herbs. That is exactly why I grow my herbs at home – I can ensure their freshness and also keep my grocery list smaller.
Culinary herbs are our mother nature’s amazing production. Me and my family has used them ever since I can remember. I’ve had and grown my herb gardens for 7 years already. Amazing. I still remember how I thought it is going to be a hard, time consuming endeavor. But the reality was that it was so much fun researching and managing the small garden I had, that I forgot how ‘hard’ it was supposed to be. I quickly realized that herbs are basically weed. They grow everywhere, in all conditions and climates. Of course a lot of factors and fertilizers etc can help the growth and taste of the plants, but they grow in the absolute worst conditions as well.
I can’t remember which culinary herbs I started with, but it was something we use everyday like garlic, basil, thyme and others. I thought the first year I would yield barely anything. But in actually I had too much already, had to give a lot to my friends, just so I wouldn’t have to throw them away. In the second year, seeing how much I grew the first year, I took my garden down to about half the size of the first year. I just couldn’t handle all the herbs I got from the garden, and all I wanted was to have something small for myself, not to feed my friends and family with my hard work. The gardening WILL be a success for anyone who is going to try it, just like I did.
By growing herbs at home, you will no longer have to think about the freshness of your herbs and spices for foods. Since they are in the ground one second and in your food the next, that is as fresh as you can possibly get. The flavor will be unmatched with anything you could ever buy. The garden can be quite small for healthy yield. And really, the money I save isn’t gigantic but the difference is there. The fresher the herbs, the more expensive they are at the market. If you have space in your yard, it will be worth it. They are not only tasty but the aroma, the visual pleasure of the garden and the curves of the herbs. Everything about them is beautiful. A lot of herbs aren’t prone to winter conditions, which is why I always plant in the spring.
If you ever thought about setting up a herb or vegetable garden, I recommend to start it, no matter which season it is. The seeds cost next to nothing and the ground work for the garden is simple. I will write a tutorial for the ground work also in the following month, but there honestly is nothing hard to it. It take an hour or two, and you are done.