Best Indoor Herb Gardens - Best Herbs To Grow Indoors - Delish

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A handful of freshly chopped or torn herbs can elevate any home-cooked meal from good to great. And when you can pick those herbs seconds before serving your meal? Well, that's just about as good as it gets.

Growing your own herbs can save you money and prevent food waste. Rather than buying a big, expensive container of one herb (that goes bad before you can figure out what to do with all of it), you can snip off as much or as little as you need, when you need it. As an added bonus, a few pots of greenery can really liven up your kitchen. Yes, it's time to become the urban farmer you always knew you were destined to be.

Two things to consider before you begin your herb farming journey:

1. You'll need a spot with plenty of sunlight; most herbs will need between four and six hours of full sunlight to be happy. Before you start buying pots and seeds, figure out how many areas in your apartment meet your sun requirements, and how many pots they can accommodate.
2. All herbs need good drainage. A plant that is draining properly will allow water to flow freely through the soil to prevent roots from sitting in water and rotting. Buy potting soil that encourages drainage, and make sure your pots include a hole at the bottom to allow excess water to drain.

Below, check out our top 10 favorite indoor herbs, plus how to grow them and what to use them in. Happy growing!

Basil

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If you've got a windowsill with plenty of light, growing basil will be a breeze. Easy to grow from seed, basil needs at least four hours of full sunlight. Keep the soil fairly moist and watch your seeds transform into adorable little basil sprouts in a matter of days. In two to three weeks you'll have plenty of fragrant basil leaves! Use them in a summery caprese salad, to garnish a homemade pizza, or blitzed up with nuts and parmesan for a flavorful pesto.

Bay Leaves

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If you like cooking with dry bay leaves, wait 'til you try them fresh! They've got a much more pungent flavor, and they make a great indoor plant. Growing bay leaves from seeds can be tricky, as they take months to germinate. Try starting with a seedling so you can get to cooking with them ASAP. Place your bay leaf plant in a sunny area with plenty of air circulation, and let the soil get dry between waterings. Enjoy your home-grown bay leaves in everything from mushroom risotto to bolognese sauce and beyond.

Chives

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For fresh chives at your fingertips, place your chive plant in a super sunny area—we're talking six hours of full sun, if you can manage it. Water frequently and trim using clean scissors when the plant is at least six inches tall, cutting about two inches above the soil. Add a handful of freshly chopped chives to brighten up your homemade egg salad, loaded potato soup, or omelet.

Dill

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Dill can easily be grown from seed and will take about six to eight weeks to grow into a mature plant. Make sure your plant is getting five to six hours of full sunlight a day, and allow the soil to dry out in between waterings. You can use your homegrown dill to add flavor to all sorts of recipes, from spanikopita to matzo ball soup.

Oregano

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Fresh oregano is incredibly flavorful, and it's used in a wide variety of cuisines. To grow it yourself, start from seeds, an existing plant, or leaf cuttings. Give your plant as much sun as possible, and let the soil dry out between waterings. Use your fresh oregano to make chimichurri, Greek salad, or these ultra-cheesy enchilada meatballs. Fresh oregano can always be substituted for dried, just start small as the fresh leaves are far more pungent.

Parsley

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Parsley is one of the most ubiquitous herbs in American cooking, and having it at arms reach is so useful when you need to add a pop of green or some verdant freshness to your cooking. Start parsley plants from seed or buy an existing plant, and keep it in the sunniest place in your house—ideally with six hours of full sun. Give your parsley plants a decent watering once a week, maybe twice if it's particularly hot. Use your parsley bounty in shrimp scampi, to garnish garlicky spaghetti, or mix it into a compound butter for our garlic butter salmon.

Rosemary

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This hearty herb is one of our favorites to grow indoors. Give rosemary as much sunlight as you can (six hours, ideally) and let the soil dry out between waterings. To encourage growth, trim your rosemary regularly, cutting off no more than ⅓ of plant at a time. Use rosemary in oven-roasted potatoes, a refreshing gin fizz, or, if you're feeling fancy, juicy roast lamb.

Sage

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Another super hearty herb, sage grows well year-round indoors. It prefers medium to full sunlight and intermittent waterings. Sage leaves are a staple in fall and holiday cooking, so naturally it's great in sausage stuffing, butternut squash ravioli, and turkey gravy.

Tarragon

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With a subtle anise flavor, French favorite tarragon is a great addition to any windowsill herb collection. Tarragon likes five to six hours of full sunlight and intermittent watering. Try it in chicken salad, sprinkled on top of roasted zucchini, or in a panzanella salad.

Thyme

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Happy in lots of sunlight, thyme is a hearty indoor herb with countless uses. This low maintenance plant can be grown from seeds or clippings, but with pots of thyme available just about everywhere, there's no need to propagate. We love the sweet and earthy flavor of thyme in dishes like classic roast chicken, baked cod, and stuffed mushrooms.

Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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How to spice up your garden with unique herb varieties - OCRegister

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If the gardening bug has bit you during the novel coronavirus pandemic and you’ve loved growing fresh herbs in a garden or planter box, the end of summer when everything starts to wilt and dry may feel like the end of that experience, but it doesn’t have to be.

Now is still a great time to plant new herbs, even amid the heat. And then there are cool season herbs that are perfect for planting in November and beyond.

And you’re not just stuck with the standard green basil, Italian oregano or thyme.

What to grow now

Some herbs love heat and humidity, which means you should keep them growing mainly in the spring and summer, said Carrie-Anne Parker, owner of nursery stock grower Rolling Hills Herbs and Heirloom Annuals in Redlands.

One of those is basil, but you can plant basil from seeds and get more than one harvest over the warmer months, Parker said.

She said that basil that you sow in March or April might be getting tired at this point: their stalks are getting woody and they’re starting to make flowers, but it’s still warm enough through the fall that you can plant another crop now.

“It’s going to germinate so quickly because the soil temperature is perfect,” she said.

There are many different varieties of basil. In addition to the more traditionally known green Genovese basil that’s standard at plant nurseries, there’s Thai basil, Persian basil, lemon basil, cinnamon basil and even a “lettuce leaf” variety with big crinkled leaves.

Parker said there are also basils that are not for culinary uses, but work great in teas such as the “holy basil” varieties Kapoor and Krishna.

Basils also come in different colors. You might consider a basil that’s bright purple, speckled with purple dots or variegated with white stripes to add a pop of color in your garden.

Leah Beattie, a manager at Laguna Hills Nursery in Santa Ana, said that some popular summertime plants that her nursery offers are alternatives to cilantro, including Bolivian cilantro and Vietnamese coriander. These plants grow better during the hot summer months than cilantro does. Neither plant is related to cilantro, but they’re similar in taste profiles.

Beattie said the Vietnamese coriander is the most similar to actual cilantro. She said the Bolivian cilantro has a much stronger flavor that will remind you in part of cilantro, but also of arugula and rue.

Beattie said there are some important considerations that herb growers need to keep in mind for this hottest part of the season.

“Watering is the most important thing,” she said, adding that plants need to be watered well and often.

Beattie said that for herbs in containers and even in the ground, it’s not a bad idea to put some mulch around them to help seal in moisture.

She said trimming potted herb plants to a smaller size is another trick to keep them from drying as quickly in the heat.

• Cilantro, pictured here between two zucchini plants, is a plant that actually grows better in cooler weather months instead of the summer. (Photo by Alex Groves, The Press-Enteprise/SCNG)

• This basil, a variety called Genovese Red Freddy, is a purple basil that loves warm weather. Basil is a kind of plant that generally needs to be grown during warm months, one expert said. It loves heat and humidity. (Photo by Alex Groves, The Press-Enterprise/SCNG)

• Sound

  The gallery will resume inseconds

• Pictured is a plate with purple Genovese basil, green Genovese basil and Thai basil. (Photo by Alex Groves, The Press-Enterprise/SCNG)

• Pictured from left to right is orange mint, chocolate mint and lime thyme in pots. Mints and thyme are two types of herbs that come in many different varieties. (Photo by Alex Groves, The Press-Enterprise/SCNG)

• Pictured from front to back is berggarten sage, lime thyme, chocolate mint and orange mint in pots. (Photo by Alex Groves, The Press-Enterprise/SCNG).

Plan ahead for the fall

Start thinking about your fall herb garden now.

Parker that the plants that are often springtime plants in other parts of the country are fall plants here in Southern California because our weather is warm year-round and we hardly ever freeze.

“Our climate will be more spring-like in the fall,” Parker said.

That cilantro that doesn’t do so hot in July or August and makes flowers right away? There’s a reason for that: It needs it to be cooler.

“Cilantro will thrive in November all the way through March of next year, maybe into April or May,” Parker said. She recommended planting in November to give the plants the optimal root establishment and growth through the start of spring.

Aside from cilantro, there are more unique herbs that are optimal for those cooler months, including chervil and unusual varieties of thyme.

Chervil, common in French cooking, is lacy and similar in shape to a parsley. It has an anise-like characteristic that imparts a slight hint of black licorice, Parker said.

“It’s amazing in peas or eggs; the lighter dishes,” she said. “It gives a wonderful green note and a really nice flavor.”

Thyme is also a cooler season herb and there are many variants. In addition to the traditional variety, other options include lemon thyme and spicy orange thyme, the latter of which Parker said has a citrus note that makes it perfect for dishes such as braised carrots.

Parker said that mint, a perennial herb that comes in many different varieties, can be grown year-round but it’s best to plant it in the fall to let it get established. However, she warns that it’s pretty hard to remove mint from your garden once you plant it because it propagates from even tiny root hairs underground.

Where to find unique herbs 

If you’re looking for some of the different herbs that are good choices for this season or the fall, local nurseries will often have unique additions to their regular stock of more common herbs.

You can also find seeds for many of the herbs from seed companies that offer less common varieties, including Baker Creek Heirloom Seeds, Kitazawa Seed Company, Renee’s Garden and Burpee.

Keep up the momentum 

Parker said the important thing is to remember that if you’ve gotten through summer, you’ve already gotten through Southern California’s hardest growing season and as the next few months, Mother Nature will cool down and water for you, and the selection of plants that you can actually grow will be greater.

“If you’ve been bitten by the gardening bug, don’t think you need to stop,” she said. “Know it’s going to get easier.”

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Home on the Range: Zucchini-Herb Butter - Seven Days

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click to enlarge

• Melissa Pasanen ©️ Seven Days
• Zucchini-herb butter

Late-summer zucchini is the Rodney Dangerfield of vegetables. It gets no respect.

As in, "Make sure you lock your car doors and barricade your front porch against neighbors trying to rid themselves of  green monsters that balloon to the size of baseball bats overnight."
In truth, really huge zucchini are not good for much. They tend to be spongey, seed-filled and so mild in flavor that they don't add anything to whatever recipe you try desperately to hide them in.

But merely large zucchini are well deployed in this unctuous zucchini butter. Coarsely chopped zucchini (and summer squash if you like) is stewed slowly in olive oil with a touch of butter, along with generous amounts of garlic and fresh herbs.

click to enlarge

• Melissa Pasanen ©️ Seven Days
• Cooking down zucchini and summer squash

The resulting soft spread has a million uses. It can be smeared on toast and dotted with fresh goat cheese to make bruschetta, tossed with roasted cherry tomatoes and pasta, used as a base sauce for homemade pizza, slathered on veggie or meat burgers, or used to top grilled salmon.

The best part is that the recipe reduces two pounds of zucchini to one pint of concentrated goodness. Divide it into smaller jars, which are way easier to sneak into your neighbor's car and I guarantee will be appreciated.

click to enlarge

• Melissa Pasanen ©️ Seven Days
• Mashing cooked zucchini and summer squash

Zucchini-Herb Butter

Makes 2 cups (2 half-pint jars)

Ingredients

• 3 tablespoons olive oil
  
• 1 tablespoon butter
  
• 5 garlic cloves, smashed and chopped
  
• 2 large zucchini (about 2 pounds), coarsely chopped (remove seeds if they're very big)
  
• ½ teaspoon coarse salt, plus more to taste
  
• A few grinds black pepper
  
• Finely chopped leaves from 5 to 6 sprigs fresh thyme (slivered basil would also be good)
  
• Couple splashes dry white wine, optional
  
• Squeeze fresh lemon juice, optional

Directions

1. Set a large skillet over medium heat and melt the olive oil and butter.
   
2. Add the garlic, zucchini, ½ teaspoon salt and pepper to the skillet. Cook, stirring occasionally, until the zucchini starts to soften, 15-20 minutes.
   
3. Reduce the heat to medium low and stir in the thyme leaves.
   
4. Continue to cook, stirring often, until the zucchini is completely soft, another 25-30 minutes. (I like to use a potato masher to coax it along.) If the zucchini starts to stick, add a splash of white wine or water.
   
5. When the zucchini is cooked, taste and add a little more salt and a squeeze of lemon juice, as desired.

Source: Adapted from Preserving by the Pint by Marisa McClellan (Running Press, 2014).

Got cooking questions? Feel free to email pasanen@sevendaysvt.com.

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The Herb, a Classical MMORPG, Has Been Announced - TechRaptor

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Developer Rigem Works has announced a classical MMORPG called The Herb, which will apparently offer a "spellbinding storyline, a variety of PvE events, ranked PvP, robust guilds system, Pets & Mount system as well as a deep social element." 

Rigem Works is an independent studio founded by siblings Emese and Sylvester Amal and based in Potsdam, Germany. There are five total developers at Rigem Works, which certainly makes developing a classical MMORPG an ambitious enterprise. Emese Antal had this to say about their newly announced title:

When we were children, we had a lot of disputes, today are we the best colleagues, because we share the same goals. We are working in the multimedia sector for more than 20 years. During our career we have delivered over 40 software products, from chat functions to VR, AR applications, educational software for schools, and multiplayer games.

The game itself is based upon a quest reward system where players will supposedly uncover "long-forgotten secrets" and learn magician's recipes that will help them learn and develop their growing skills. Players will also be able to collect different herbs and create elixirs that will give them unique skills, which definitely sounds fairly interesting at least. 

The game takes place on Gondwana, which is one of the oldest planets in the universe of Argatica. It is also the only place where rare and valuable herbs can be found that will enhance player abilities. The player plays as someone who is a member of a secret organization who are trying to save the planet from... something. We'll find out later, I guess.

If you want to find out more information on The Herb, be sure to go to its website here.

What do you think of this announcement? Are you excited at the prospect of a classical MMORPG? Do you think this could have what it takes? Let us know in the comments!

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Is vertical farming the future of herb cultivation? - hortidaily.com

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Berjelle van Namen’s roots lie primarily in mushroom cultivation. His father, Johan, has a farm on the banks of the Maas river in the Netherlands. Yet, a few years ago, Berjelle decided to add herb cultivation. Not in a greenhouse or in full soil; in a converted mushroom cultivation cell.

The room is illuminated with violet-colored LED bulbs, and the containers holding the herbs are stacked, one atop the other. This can clearly be considered vertical farming. This concept is gaining increasing popularity among farmers - especially those who grow herbs, leafy and micro vegetables, and edible flowers.

There have even recently been trials with soft fruit. It’s been standard practice in the mushroom world for some time now. Hence the relationship between Van Namen mushrooms and the herbs of Van Namen Specialties.

For Berjelle, it started as an experiment. He encountered this cultivation method during his internship in Finland. There, at Robbe’s Little Garden, they grow lettuce, herbs, and micro vegetables in this way. According to Berjelle, vertical farming offers numerous advantages over traditional herb cultivation.

Vertical farming’s advantages
“With vertical farming, I can plant a herb, and can be sure it'll ready to sell in five weeks,” says Berjelle. “You also have certainty about your product’s quality. That’s because the product is optimally controlled. The plant grows evenly, thanks to the LED lighting, so it tastes better too."

"It satisfies clients, who are increasingly demanding just-in-time delivery of products like herbs. Of course, we mustn’t forget the sustainable character of this cultivation method. Especially since farming like this uses very little gas, and no pesticides. We’re looking for ways to be highly energy-efficient too.”

There was a demand for herbs
Berjelle now grows about 12 kinds of herbs and has added a second cell. “In this way, we can vary cultivation conditions like using different temperatures," explains van Namen. "Basil is our top seller. It’s a popular herb that sells well. It’s followed by herbs such as parsley and mint.”

Berjelles sells his herbs under the company’s own brand, Pika Surprisa, and Esperanto for ‘spicy surprises’. Still, Berjelle points out that it’s mainly enjoyable to cultivate and experiment with these herbs. “It’s not quite profitable yet. To achieve this, you’d have to seriously consider scaling up and adding rooms."

"You’d also have to see if you want to grow only one variety. We chose to grow herbs mainly because of the increasing demand for year-round delivery and consistent quality. Vertical farming guarantees this. You can also be relatively lazy with your purchases. You know what you’ll get on the day you want it."

"From the cultivation side, there aren’t as many operational issues either. Although you always have to deal with that. The only thing is, it doesn’t save labor; hands are still needed in that cell,” admits Berjelle.

Herb sales differ from those of mushrooms. “We’ve attracted many new clients who really only buy herbs, and we’ve noticed fewer clients buying both. We keep these two products separate. That’s why the herbs fall under Van Namen Specialties. For example, we export mushrooms to countries like Germany and the UK, but not yet our herbs. Perhaps we will in the future.”

For the coming months, Van Namen’s main goal is to make it through the corona crisis successfully. “The mushroom market was very volatile in these unusual times. It’s slowly recovering, but it still has a long way to go. There aren’t any major developments planned for the rest of the year, either. Now, it mostly a matter of serving our clients well,” Berjelle concludes.

More information:
Van Namen Specialties
www.vannamenspecialties.nl

Berjelle van Namen
berjelle@vannamenspecialties.nl  

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Funding the arts paramount for Herb Alpert - USA TODAY

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Basil — a culinary herb | Rome Daily Sentinel - Rome Sentinel

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This is the harvest season, time to enjoy fresh garden vegetables!

Create delicious nutritious meals and flavor them with herbs. A popular annual herb that is used in flavoring dishes and is used as an essential oil is basil. Basil, Ocimum basilicum is known as common or sweet basil. It is the member of the mint family (Lamiaceae); it has a square stem. Basil offers to the palette a spicy flavor that can be incorporated into many culinary dishes. Basil’s flavor complements garlic too.

Basil can be used as an essential oil. It provides refreshing, energizing and antidepressant properties. Basil plants originated from Africa and Asia. There are many varieties of basil to choose from mini (8” to 12” tall) to regular sizes (12” up to 36” tall); green colored leaves to purple colored leaves and some varieties have ruffle leaves.

Basil grows best in a warm sunny location that receives at least 6 to 8 hours of light per day. It should be protected from the wind, and direct midday sun. Basil prefers moist well drained soil that has a pH range of 6. 0 to 7. 5. It can be grown in a garden bed and/or in containers. Sow seeds directly in the ground after the danger of spring frost. Fertilize the basil once or twice during the growing season with a 5-10-5 fertilizer. Make sure to water deeply every 7 to 10 days if lacking rainfall. Container grown basils will need to be watered more frequently. One can add 2 to 3 inches of mulch around the plants to help keep them moist and the weeds from growing. Mulch such as pesticide free grass clippings, straw, compost, or ground-up leaves can be used.

It is best to harvest basil leaves when they are young. Basil leaves can be used fresh or dried. The main source of the basil fragrance and oils is found just as the flowers start to open on the top of the plant. Cut the stems at this time and place in a vase of water. Cut stems will last for weeks and may root. Cut the leaves from the stem and use in cooking.

Two basils that the Master Garden Volunteers are growing in the Cornell Vegetable Varieties trail gardens are Prospera Premium F1 Basil and Purple Ruffles Basil. Seeds were provided for these trails by Harris Seeds. The Prospera Premium F1 basil is a type of sweet and aromatic Genovese basil. It grows fast and has a compact shape with dark green leaves. It has shown to be Downy Mildew resistant, and bolt resistance.

The Purple Ruffles Basil is a cultivar that is grown for its mild taste and purple foliage. This is also a fast-growing large type of basil.

Cornell Cooperative Extension is always happy to help with your garden questions. Find your own answers on our website cceoneida.com and click on Home & Garden on the menu or call us at 315-736-3394, ext. 100. Be sure to like and follow us on Facebook and check out our YouTube channel for great gardening talks.

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Herb Oil Market Size and Forecasts Research Report 2020-2025 - The Daily Chronicle

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Global Herb Oil Market Report available at MarketStudyReport.com gives an industry overview of the Herb Oil which covers product scope, market revenue, opportunities, Gross Margin, sales Revenue and figures, the report also explores the worldwide players of the market and is segmented by region, type and application with forecast to 2025.

The Herb Oil market report provides a complete study of this industry vertical, emphasizing on the crucial growth drivers, opportunities, and limitations projected to shape the market dynamics in the forthcoming years.

Request a sample Report of Herb Oil Market at: https://www.marketstudyreport.com/request-a-sample/2875158

According to industry experts, the market is expected to expand considerably, recording a CAGR of XX% over the study period of 2020-2025.

Fluctuations in the demand and supply channels due to the strict lockdown measures enforced to address the COVID-19 pandemic has left several organizations in disarray. Speaking of the uncertainty of revenue in the near term, industries are expected to face challenges even once the economy arises from the pandemic. Given this, the document offers a comprehensive assessment of the numerous industry segments to help you understand the revenue prospects of the market amid COVID-19.

Key inclusions of the Herb Oil market report:

• Imprint of COVID-19 pandemic on the growth matrix.
• Major market players operating in the industry.
• Statistical analysis of sales volume, industry size, and total market revenue.
• An analysis of industry trends.
• CAGR of the market as well as its sub-markets.
• Advantages & disadvantages of the direct and indirect sales channels.
• Growth prospects over the study period.

Herb Oil Market segments covered in the report:

Regional analysis: North America, Europe, Asia-Pacific, South America, Middle East and Africa

• Regional and country-level segmentation of the industry.
• Detailed analysis regarding of sales, returns, and market share of each region.
• Estimates reflecting the CAGRs and revenue prospects of the listed regions over the forecast period.

Ask for Discount on Herb Oil Market Report at: https://www.marketstudyreport.com/check-for-discount/2875158

Product spectrum: Basil, Mint, Thyme, Dill and Others

• Projected market share of each segment with respect to the sales and revenue.
• Evaluation of pricing patterns.

Applications arena: Personal care and cosmetic, Food and Beverage, Pharmaceutical, Aromatheraph and Others

• Estimated revenue and sales volume garnered by each application over the study period.
• Pricing of each product segment based on the scope of their application.

Competitive terrain: Young Living Essential Oils, China Flavors and Fragrances, International Flavors & Fragrances, Symrise, The Lebermuth, Givaudan, Enio Bonchev, DoTERRA, Biolandes and Citrus and Allied Essences

• Information including key participants of the market, manufacturing plants, and competitors of each participant.
• Services/products offered by major companies.

The major points that are covered:

• Overview: In this section, definition of the global Herb Oil Market is given along with the overview of the report in order to give a board outlook about the nature and contents of the research study.
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• Key Market Trends: In this section, in-depth analysis of the market’s latest and future trends is discussed.
• Market Forecasts: The research analysts have provided accurate and validated values of the total market size in terms of value and volume. Other offerings in the report include consumption, production, sales, and other forecasts for the global Herb Oil Market.
• Regional Analysis: Major five regions and its countries have been covered in the global Herb Oil market report. With the help of this analysis, market players will have estimates about the untapped regional markets and other benefits.
• Segment Analysis: Accurate and reliable forecasts about the market share of the important segments of the Herb Oil market is provided.

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Gardening: Fresh herbs, flowers provide boost to summer beverages - The Columbus Dispatch

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Whether your drink of choice is a mojito, a gin and tonic or a classic iced tea, chances are it could use some zing from your garden.

You might be surprised to learn about the range of edible plants that can enhance special drinks. Many are easy to raise, even for beginners; you might already be growing some of them.

So-called cocktail gardens, aka bartender’s gardens, are dedicated to the concept of "fresh is best" — often mentioned in connection with locally grown food but equally valid for beverages. They are popping up everywhere, from suburban yards to urban containers and small plots at fancy restaurants.

Have a chat with your tastebuds to see what you might like in your own cocktail garden.

Plants to grow

• Fresh herbs pack a powerful punch in a small package. If you have room for only one modest pot, grow your favorite cocktail herb to get the most out of limited space.

Mint, an essential ingredient in juleps and mojitos, might be best in a container even for gardeners with lots of room, because it’s an aggressive grower.

For non-alcoholic drinks such as lemonade and iced tea, it adds a refreshing note.

Other herbs that can enhance drinks include basil, lavender, lemon balm and rosemary. Try them as garnishes or stirring sticks, crush or muddle them when mixing, or use them in simple syrup (recipe follows).

A little can go a long way, so start cautiously until you figure out how much flavor you prefer.

• Flowers add a more subtle flavor with a touch of elegance.

Sprinkle a few rose petals in a clear glass pitcher of lemonade for a lovely presentation, or garnish an adult beverage with a nasturtium blossom.

If you grow pansies or have access to wild violets, try freezing single flowers or petals inside ice cubes. Both kids and grown-ups will be impressed.

An important note on safety: Though herbs, fruits and vegetables are grown with consumption in mind, that isn’t always the case with flowers.

Rinse flowers thoroughly before using, and — whether you buy them or grow your own — confirm that no herbicides, pesticides or other potentially harmful chemicals were used.

It’s also wise to keep in mind that not every flower that looks pretty is safe to consume (or tastes good) — so, unless you’re absolutely sure, do a quick internet search to find out.

• Fresh fruits and vegetables — juiced, crushed or used as garnishes — can elevate drinks from routine to royalty.

For a daiquiri to remember, start with homegrown strawberries. For a thoughtful bloody Mary garnish, add a perfect little cherry tomato.

If you have the space and time to cultivate fruit trees, apples and pears grow well in Ohio and inspire all kinds of beverages — from juice and cider to brandy.

Or if a small, potted tree fits your lifestyle better, a miniature lemon or lime can yield juicy, intensely flavored fruits.

A recipe to try

Simple syrup, an ingredient in many drinks, really is simple to make and is highly versatile.

Simmer equal parts water and granulated sugar with flavoring ingredients — citrus zest, for instance, or a handful of herb leaves — until the sugar dissolves, usually several minutes. Remove from heat and allow to cool.

Strain liquid to remove all solids, then refrigerate for up to several weeks.

Use in your favorite drink; for best results, sip in a comfy chair while admiring your garden.

Diana Lockwood, a freelance writer covering gardening topics, posts on Facebook at https://ift.tt/2nBl2sb.

The Link Lonk


August 30, 2020 at 06:33PM
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Gardening: Fresh herbs, flowers provide boost to summer beverages - The Columbus Dispatch

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HERB BENHAM: Plenty of room, memories in this old house - The Bakersfield Californian

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We live in an old house. It’s old, big and empty. Empty but not empty because it is packed with 25 years of laughter, tears and exuberant conversation.

There is nothing fancy about this house. Fancy is the country club. Fancy is Seven Oaks. Fancy is black marble, vaulted ceilings and front doors so large giants don’t have to duck.

“Nothing fancy” was built 120 years ago. “Nothing fancy” has withstood the sun, rain, wind and earthquakes. “Nothing fancy” reveals its character rather than shows its age but people like me with houses like this, say things like that.

These houses are work, but show me one that isn’t. Houses are like ships on dry land. Stop working on them and they’ll either sink or fall down.

Sue likes the house but pay attention to the obits because the day after I go, this house will be on the market in a Herb-died-yesterday minute.

She likes the house but she’d like it better if it moved itself to a hill in Cambria overlooking the ocean or to the south of France. However, she’s raised four kids here, welcomed a million people here and as long as the air conditioning keeps working, she’s comfortable here.

The fact is, she’s more mature than I am. I get overly attached to things. She doesn’t. She is likely to see things as they are and I tend to live in a world where nothing changes, though probably everything has.

You could make a case for too-big-for-right-now. Five bedrooms, three offices, a living room, dining room, family room. It’s a lot of house when you’re not a lot of people.

If I had any sense, which I don’t, we’d do what a lot of people do at this stage — downsize — but that sounds too much like retirement.

I like walking in and out of rooms, sitting on the beds and staring at the walls.

I like empty. Empty is good for thinking. Empty is good for dreaming. Empty is good for remembering.

Start with the old living room, where we used to have the serious talks. If you were a kid and got called in, there was no place to run or hide and no chance of burrowing under the green sofa. You were stuck and you were guilty.

Katie’s room, the original master bedroom, is peaceful, perfectly proportioned and lit through the big picture windows facing south and the transom facing west.

Herbie’s room was the smallest, but facing north, the coolest. Sam’s, painted black during his teenage years, was edgy like its inhabitant. Thomas’ was center-cut and never out of balance.

There are telephone rooms, foyers, sleeping porches that have become something else. It’s like one of those houses in children's books on top of a hill. Mysterious, slightly dilapidated and always capable of surprise.

Why would I want to leave now? Good is getting better. You wouldn’t throw a pair of boots out that had grown comfortable with wear. A sweatshirt that was turning soft.

People live here even if they don’t. The kids, former owner and friend Ron May, the guests who boarded here when it was a boardinghouse in the ’50s and ’60s. Their footprints are lighter than dust and visible to the mind’s eye.

There is a song by Acoustic Eidolon called “75 North Second Street.” It’s about old houses and the people who like them. People who would as soon be buried under the floorboards next to all the other people who felt the same way.

“Plaster cracks like wrinkles tell my stories over time.”

Those aren’t wrinkles, those are beauty marks. There are plenty. There will be plenty more.

The Link Lonk


August 30, 2020 at 02:15PM
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HERB BENHAM: Plenty of room, memories in this old house - The Bakersfield Californian

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Herb

Herb Essential Oil Market Extensive Growth Opportunities to Be Witnessed by 2019-2025 - The News Brok

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The global Herb Essential Oil Market Report offers valuable data on this report with the aid of fragmenting the market into different segments. Various vital elements are covered in the global Herb Essential Oil Market research report, including regional industry perspectives, geographic developments, country-level assessment, competitive environment, market share analysis of companies, and top company proreports.

This report presents the worldwide Herb Essential Oil market size (value, production and consumption), splits the breakdown (data status 2019 and forecast to 2025), by manufacturers, region, type and application. This study also analyzes the Herb Essential Oil market status, market share, growth rate, future trends, market drivers, opportunities and challenges, risks and entry barriers, sales channels, distributors and Porter’s Five Forces Analysis. The report presents the market competitive landscape and a corresponding detailed analysis of the major vendor/key players in the Herb Essential Oil market. 

For more insights into the Market, request a sample of this report (Including Full TOC, List of Tables & Figures, Chart) @ https://www.marketresearchhub.com/enquiry.php?type=S&repid=2180989&source=atm

The report provides a valuable source of insightful data for business strategists and competitive analysis of Herb Essential Oil market. It provides the Herb Essential Oil industry overview with growth analysis and futuristic cost, revenue and many other aspects. The research analysts provide an elaborate description of the value chain and its distributor analysis. This extensive Herb Essential Oil study provides comprehensive data which enhances the understanding, scope and application of this report. 

The following manufacturers are covered in this report:
Albert Vieille
Berje
Elixens
Ernesto Ventos
Fleurchem
H.Interdonati
INDUKERN INTERNACIONAL
Penta Manufacturing Company
Robertet Group
Ultra international
Treatt Plc
PerfumersWorld
Ungerer & Company

Herb Essential Oil Breakdown Data by Type
Therapeutic Grade
Others
Herb Essential Oil Breakdown Data by Application
Medical
Spa & Relaxation
Others

Herb Essential Oil Production Breakdown Data by Region
United States
Europe
China
Japan
Other Regions

Herb Essential Oil Consumption Breakdown Data by Region
North America
United States
Canada
Mexico
Asia-Pacific
China
India
Japan
South Korea
Australia
Indonesia
Malaysia
Philippines
Thailand
Vietnam
Europe
Germany
France
UK
Italy
Russia
Rest of Europe
Central & South America
Brazil
Rest of South America
Middle East & Africa
GCC Countries
Turkey
Egypt
South Africa
Rest of Middle East & Africa

The study objectives are:
To analyze and research the global Herb Essential Oil capacity, production, value, consumption, status and forecast;
To focus on the key Herb Essential Oil manufacturers and study the capacity, production, value, market share and development plans in next few years.
To focuses on the global key manufacturers, to define, describe and analyze the market competition landscape, SWOT analysis.
To define, describe and forecast the market by type, application and region.
To analyze the global and key regions market potential and advantage, opportunity and challenge, restraints and risks.
To identify significant trends and factors driving or inhibiting the market growth.
To analyze the opportunities in the market for stakeholders by identifying the high growth segments.
To strategically analyze each submarket with respect to individual growth trend and their contribution to the market.
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
To strategically profile the key players and comprehensively analyze their growth strategies.

In this study, the years considered to estimate the market size of Herb Essential Oil :
History Year: 2014-2018
Base Year: 2018
Estimated Year: 2019
Forecast Year 2019 to 2025
For the data information by region, company, type and application, 2018 is considered as the base year. Whenever data information was unavailable for the base year, the prior year has been considered.

For Information On The Research Approach Used In The Report, Ask to Our Industry [email protected] https://www.marketresearchhub.com/enquiry.php?type=E&repid=2180989&source=atm 

Regional Analysis for Herb Essential Oil Market: 

For comprehensive understanding of market dynamics, the global Herb Essential Oil market is analyzed across key geographies namely: United States, China, Europe, Japan, and Rest of the World (South-east Asia, India, and others). Each of these regions is analyzed on basis of market findings across major countries in these regions for a macro-level understanding. 

Influence of the Herb Essential Oil market report: 

-Comprehensive assessment of all opportunities and risk in the Herb Essential Oil market.

– Herb Essential Oil market recent innovations and major events.

-Detailed study of business strategies for growth of the Herb Essential Oil market-leading players.

-Conclusive study about the growth plot of Herb Essential Oil market for forthcoming years.

-In-depth understanding of Herb Essential Oil market-particular drivers, constraints and major micro markets.

-Favorable impression inside vital technological and market latest trends striking the Herb Essential Oil market. 

You can Buy This Report from Here @ https://www.marketresearchhub.com/checkout?rep_id=2180989&licType=S&source=atm 

The report has 150 tables and figures browse the report description and TOC: 

Table of Contents 

1 Study Coverage

1.1 Herb Essential Oil Product

1.2 Key Market Segments in This Study

1.3 Key Manufacturers Covered

1.4 Market by Type

1.4.1 Global Herb Essential Oil Market Size Growth Rate by Type

1.5 Market by Application

1.5.1 Global Herb Essential Oil Market Size Growth Rate by Application 

2 Executive Summary

2.1 Global Herb Essential Oil Market Size

2.1.1 Global Herb Essential Oil Revenue 2014-2025

2.1.2 Global Herb Essential Oil Production 2014-2025

2.2 Herb Essential Oil Growth Rate (CAGR) 2019-2025

2.3 Analysis of Competitive Landscape

2.3.1 Manufacturers Market Concentration Ratio

2.3.2 Key Herb Essential Oil Manufacturers

2.3.2.1 Herb Essential Oil Manufacturing Base Distribution, Headquarters

2.3.2.2 Manufacturers Herb Essential Oil Product Offered

2.3.2.3 Date of Manufacturers in Herb Essential Oil Market

2.4 Key Trends for Herb Essential Oil Markets & Products 

3 Market Size by Manufacturers

3.1 Herb Essential Oil Production by Manufacturers

3.1.1 Herb Essential Oil Production by Manufacturers

3.1.2 Herb Essential Oil Production Market Share by Manufacturers

3.2 Herb Essential Oil Revenue by Manufacturers

3.2.1 Herb Essential Oil Revenue by Manufacturers (2019-2025)

3.2.2 Herb Essential Oil Revenue Share by Manufacturers (2019-2025)

3.3 Herb Essential Oil Price by Manufacturers

3.4 Mergers & Acquisitions, Expansion Plans

More Information…….

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August 30, 2020 at 04:39PM
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Herb Essential Oil Market Extensive Growth Opportunities to Be Witnessed by 2019-2025 - The News Brok

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Thyme in the garden - sidneydailynews.com

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Chives is one type of herb that can be used when cooking.

Courtesy photo

SIDNEY — Herbs are durable plants requiring little attention, generally pest free and have multiple uses. So what is an herb? According to Wikipedia “In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances…” Herbs reward us with flowers, fragrance and delicious flavor. Many herbs serve to help us in the garden, in the kitchen, in the craft room and for pure beauty.

Herbs come in all forms. In west central Ohio thyme, savory, oregano, sage, chives (garlic and onion), and mint are hardy perennials and appear year after year. Rosemary and lavender are examples of tender perennials. Parsley for example is a biennial, meaning that the first year it begins growing but reaches maturity and produces seeds the second year. In Ohio many of our herbs are treated as annuals. These include basil, borage, dill, and cilantro. However, some will self seed and provide you with a bounty of herbs the following year.

As a general rule herbs like sun and well drained soil. Prepare the soil with organic matter and loosen compact soil before planting. Consider locations with at least six hours of sun a day. Keep in mind fences, walls and buildings that will influence the herbs’ exposure to wind, heat, cold and rain. Containers and raised beds are an excellent choice for herbs.

Herbs are available as plants or seeds. Potted herbs are likely to mature in less time than seeds. Rosemary, sage and thyme are examples of herbs that are quicker and easier to start with a plant. However parsley, cilantro borage, chives and basil are easy to grow from seeds. Follow package directions for specific preference. Parsley and cilantro for example, benefit from soaking the seeds for 24 hours prior to planting. Basil hates cool temperatures, so plant after the dangers of frost or use a cold frame.

Plant herbs in containers or directly into the garden. Herbs perform outstanding in planters, allowing you to move the container for the optimum environment. Consider that they are more susceptible to drying out during the heat of summer and to damage during the winter. Planting directly into the garden is a perfect choice for the many of the herbs. Sage, thyme, oregano and chives can live for multiple years once established. Another choice is to create a specific herb garden or herb container. They can be planted in an informal garden bed or with vegetables and/or among the flowering plants. For indoor enjoyment, some herbs may be brought indoors. Do not expect them to flourish as they did outdoors. They love being outdoors but are much more particular indoors.

Understand the plants characteristics. Many herbs require very little care but do benefit from occasional weeding, pruning, deadheading and staking. Many herbs need little supplemental watering if planted in their preferred conditions. Fertilizing in the spring is a good practice but over fertilizing will result in leggy plants. Be knowledgeable about the herb that you plant. For instance the plants from the mint family have a tendency to spread so plant in a container or in a tile buried in the ground to curtail its invasion. It is not unusual for some herbs to self seed allowing a new growth the following year. The plant can be dead headed if this is undesirable

One of the purposes of growing herbs is to harvest for culinary purposes. The best time to harvest is when the plant’s oil is at its maximum. This time is generally when the flowers are soon to open. Also harvest early in the day after the dew has evaporated. Add to your recipe at the very end of cooking to capture the full flavor. You can substitute fresh herbs for dried herbs by multiplying times three. For every 1 teaspoon of dried herb used 3 teaspoons of chopped fresh herbs.

Experiment with new recipes, infused water, basil pesto, and chimichurri. Herb butters can be frozen for use all year long. Vinegars infused with herbs and stored in refrigerator have a long shelf life. Freeze chopped herbs in ice cube trays with olive oil is another option. Of course they can also be dried but lose some of their flavor.

But herbs are not just for eating. Many make excellent companion plants. Bees, hummingbirds and butterflies are attracted to many herbs. The black swallowtail butterfly uses the herbs from the parsley family as its host plant. Incorporate herbs into crafts such as infused soaps, pressed flowers, floral bouquets and even fire starters. And lastly herbs are attractive plants to add to your landscape.

Is it “thyme” to bring herbs to your garden?

For more information about herbs and other gardening topics, contact Shelby County Master Gardeners at shelby.mastergardeners@gmail.com, or call the OSU Extension office at (937) 498-7239.

Chives is one type of herb that can be used when cooking.

The writer is a master gardener volunteer with the OSU Extension Office.

The Link Lonk


August 29, 2020 at 05:36PM
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Thyme in the garden - sidneydailynews.com

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Herb

Herb Rothschild Jr.: Meet our next 2nd District U.S. representative - Ashland Tidings

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[unable to retrieve full-text content]Herb Rothschild Jr.: Meet our next 2nd District U.S. representative  Ashland Tidings The Link Lonk


August 29, 2020 at 02:00PM
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Herb Rothschild Jr.: Meet our next 2nd District U.S. representative - Ashland Tidings

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These Brewers Are Making Beer That 'Tastes Like Southern Illinois' — With Herbs, Roots And Mushrooms - St. Louis Public Radio

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Aaron Kleidon kneels to stoke a campfire under a massive copper kettle, as hundreds of gallons of molasses-colored brew churn and bubble inside.

He shakes a few handfuls of dried sweet clover into a cotton sack, which will steep in the beer and infuse it with a subtle vanilla flavor.

Like all of the beers produced at Scratch Brewing Co., this soon-to-be stout relies on hyperlocal ingredients foraged from the surrounding forest in Ava, Illinois, about 80 miles southeast of St. Louis. Nestled within a patchwork of corn and soybean fields, the microbrewery has received critical acclaim for its unusual creations, which range from tangy beet-flavored sours to chanterelle mushroom ales.

“The challenge is getting the exact flavor you smell in the forest into the beer and finding which combinations of plants get you there,” said Kleidon, the brewery’s co-owner.

Shahla Farzan

A mixture of ground barley and chocolate malt steeps in hot water inside a large wooden barrel, creating a sweet liquid that will eventually become a stout beer.

Since Scratch opened its doors in 2013, Kleidon estimates he and co-owner Marika Josephson have used at least 150 different plants in their beers, including sassafras, fig leaves and dandelions.

Many grow wild on the 75-acre forest adjacent to the property, which Kleidon’s parents have owned for more than two decades. The brewers have cultivated others from wild seeds, like maypop, a trailing native vine that produces egg-shaped passionfruit.

“We knew from the beginning that we wanted Scratch to be a place that was exploring a sense of place,” Josephson said. “What does it mean to make beer that tastes like southern Illinois, that uses ingredients that are from here?”

Shahla Farzan

Maypop, a native passionfruit, grows along the covered porch at Scratch Brewing Company in Ava, IL. The brewers collected the fruit from the forest and cultivated it on their farm.

Despite its out-of-the way location, the scrappy little brewery has developed a loyal following and garnered national attention, earning a spot as a semifinalist for a James Beard Award earlier this year.

Supporting farmers

Scratch Brewing Co. produces new beers every week or so — a labor-intensive process that begins with grinding several hundred pounds of grain at 7 a.m. The grain, which comes from Sugar Creek Malt in central Indiana, is then steeped in hot water inside wooden barrels, producing a sweet liquid.

On a recent “brew day,” Kleidon tended to the kettle of boiling, malty brew while Josephson hurried to a hand-built brick oven to check on trays of roasting hickory bark.

“You can see these pieces here are getting that nice, dark, chocolatey brown; that’s exactly what we want,” Josephson said, flipping the slabs of bark. “We almost want this to be smoking by the time we put it in the beer.”

Shahla Farzan

Aaron Kleidon, co-owner of Scratch Brewing Company, pumps the boiling, malty liquid through a cooling system before transferring it into a fermenter.

Through trial and error, they discovered the bark, which naturally peels away in sheets from shagbark hickory trees, makes the beer taste like toasted marshmallows.

But for these brewers, the work is about more than dreaming up new flavor combinations.

All of the ingredients are either grown on their farm, foraged from the surrounding forest or purchased from local farmers, including the hops and grain. Though it can be difficult to source everything they need, Josephson said, growing or purchasing the ingredients locally is more sustainable than shipping them thousands of miles.

To fill in the gaps, the brewery grows some ingredients on its five-acre property, which includes a rambling herb garden, high tunnel greenhouse and goat paddock (home to Shelly, Wheezy, Zelda and Brown Goat).

Shahla Farzan

Shelly the goat tentatively accepts a fistful of grass from Scratch Brewing Company farmer Kris Pirmann. The brewery, which cultivates its own vegetables, herbs and hops, has built a network of local farmers to supply ingredients for brewing beer.

Kris Pirmann, Scratch’s full-time farmer, points out the different herbs in the garden, including lovage, anise hyssop and elecampane, a medicinal herb with a camphor-like aroma. “Working here forces you to be creative and think about what you can grow that's unique or how you can use something that's old in a unique way,” he said.

Needless to say, the brewery’s owners are serious about supporting local agriculture.

Over the past decade, Josephson said, “farmhouse beer” has become a loosely used marketing term — and often such beers have no connection to actual farms.

Scratch Brewing Company

Scratch Brewing Company produces about 275 barrels of beer each year in small batches. The brewery's outdoor beer garden is currently open Friday through Sunday.

“If somebody's picking up a bottle because they think that they're supporting a farm, but they're not, that's where I think there's a problem,” Josephson said. “We spend more money to have a farmer on staff, to put in a greenhouse and support these ingredients that we're growing here. That's why our beer costs a little bit more. It's supporting this whole network that we're trying to develop and sustain here.”

Though the brewery, which sells most of its beer in house, has lost business during the pandemic, she added, having a strong connection with the surrounding community has helped them stay afloat.

For Kleidon, who grew up in Ava, building a more robust local economy is particularly important.

“We know exactly the person that's going to benefit when the money gets spent,” he said. “Not only do we get the best possible product, we’re also building a community.”

Follow Shahla on Twitter: @shahlafarzan

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August 29, 2020 at 12:52AM
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These Brewers Are Making Beer That 'Tastes Like Southern Illinois' — With Herbs, Roots And Mushrooms - St. Louis Public Radio

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