Pharaohs and nobility have enjoyed marshmallow root mixed with honey since their days in Ancient Egypt. Marshmallow root was also used by the Romans, Egyptians and Greeks to cure sore throat. Sadly, in the 1800s, the mallow root was replaced by gelatin for making marshmallow candy.
Melondy Phillips
Staff Writer
Springtime is that wonderful season of new growth, new beginnings and new opportunities.
With springtime just around the corner, my thoughts dwell on images of what my garden may look like this year, what seeds to start planting, how many of each type of seed to plant, as well as a myriad of other day-dream scenarios.
Gardening is one activity that brings me back to the basics and simplicities of life in the midst of an ever-accelerating rat race. Having a greenhouse provides a sanctuary during the winter while the countryside is glazed over with snow and ice. It is a blessing to have fresh herbs readily available, along with an assortment of leafy greens, for daily meals throughout the cold weather.
While some plants grow all year long, it is about time to start growing some annuals. During February, in grow zone 5, long season crops, such as some peppers and tomatoes, can be started within the protection of a greenhouse or hoop-house. Many herbs may also be started. Fast growing and vine type plants, such as cucumbers and pumpkins, should wait a bit longer, into either March or April, since they can quickly outgrow the starter containers.
There are multiple ways of making homemade biodegradable seed pots. I have tried many over the years but have a few favorites that are my main go-to designs. Toilet pa-per rolls do well in the short-term but start to come apart quickly; long before most of the seed-lings are ready for transplanting. One of my fa- vorite homemade pots is using newspapers.
The round paper pots leave a bit of space around each one which allows the middle seedlings to be effortlessly picked up without damaging neighbor- ing pots. The round pots are easier to make if you have a form to wrap the paper around. A form can be made out of wood, PVC pipe, etc. with little effort, or a pre-made form can be purchased.
Most common garden seeds are easy to start. Some seeds do require a little more effort, such as scarification, refrigeration and specific light levels to entice sprouting. One method I use on older seeds is for testing the viability rate. To do this, I’ll place a dozen or so seeds on one half of a damp paper towel (depending on the size of the seeds), fold the other half of the towel over to cover the seeds, place the towel in a plastic bag or a container with a lid, and leave them in a warm location. Within a few days or so, the seeds will start to germinate. If twenty seeds were started but only 10 germinate then the viability rate would be 50%. Depending on the type of seed it is, the ones that do germinate are transferred into a seedling/ sprouting container. For tiny seeds, the whole paper towel can be laid on top of the soil and dusted with a thin layer of soil to cover them. I make note of the viability rate and date tested on each container of seeds. Any seeds with a viability rate of less than 70 percent will be refreshed with new saved seeds from the upcoming year.
Everyone should grow something, and herbs are a good choice for even the beginning gardener.
The following is a list of common garden herbs and a little about each one.
Most basils are cold sensitive and are grown as annuals. In addition to adding delightful flavor to many dishes, basil is an excellent companion crop for tomatoes. Basil enjoys full sun and temperatures above 45 degrees. To encourage basil plants to become bushy and full, pinch off the top growth of each stem, just above the side shoots, when the plant reaches the desired height. Basil clippings will root in plain water for starting new plants.
Calendula is a delicate looking flower that appreciates full sun. Not only is it good in hot teas but calendula is used for multiple medicinal purposes, both internally and topically. When distributed throughout the garden, the smell of this easily grown flower may muddle the scent of other plants growing, which may deter critters and pests from feasting there. The flowers of calendula also attract beneficials such as butterflies, bees, and other pollinators.
Chives are a perennial herb no garden should be without. Whether sprinkled on some loaded potatoes or tossed into a soup, chives’ mild onion and garlicy flavor incorporates well into many dishes. Chives produce an abundant supply from a small space, and can be used as a substitute for some onions. Because of chives strong smell it can be used as a deer deterrent throughout a garden.
Cilantro is an annual leafy herb. Its seeds, known as the spice coriander, can be sown closely together and in succession for a continual harvest. Cilantro enhances the flavor complexity of many dishes, such as fish, chicken, eggs and beans – and don’t forget in salsas.
Dill is most commonly known for its use in pickles, marinades and sauces. These tall fuzzy plants need a little space to spread out but work well as a deterrent to keep certain pests away. The feathery leaves are harvested and dried for dill weed while the seed heads are allowed to mature and dry to be used in soups, pickled vegetables, hot tea or saved to replant the following year.
Ginger prefers grow zone 7+, however with some effort, it can be grown in colder areas. One way to grow ginger in zone 5 is to establish it in a container garden. This way, the cold sensitive crop can be moved inside when temperatures drop too low. Another way is to erect a hoop house over the ginger patch to add a layer of protection throughout the winter. Ginger can help the body fight toxins by supporting the liver and enriches the flavor of many meals and drinks. It’s also good for settling an upset stomach and increasing the production of antioxidants.
Lemon balm is a bushy perennial herb that grows well in full sun to part shade but may become invasive as it self-seeds. It’s used for teas, essential oil, and as an insect repellant. Lemon balm may help with depression, anxiety, insomnia and indigestion.
Cymbopogon, known as lemongrass, is an outdoor perennial herb that needs full sun, lots of water and is cold sensitive. Lemongrass goes well with chicken and fish dishes, drinks and salads, and may be used as an insect repellant (note that honeybees may love the smell).
All parts of the nasturtium plant are edible. Throw a few nasturtium flowers into a salad to add a colorful touch or just enjoy eating them plain. Planted throughout the garden, nasturtiums may discourage aphids.
Oregano is a popular herb for pasta and pizza. It’s easy to grow in full sun with sandy soil. Studies found oregano to be a natural antibiotic against many types of bacteria and also shows to have antimicrobial properties.
Parsley is a biennial most commonly grown as an annual. It tends to be slow to germinate and prefers organic-rich soil with plenty of water during hot weather. This leafy green herb is often served alongside the main entree to cleanse the pallet before dessert or to be used as a breath freshener. Parsley is rich in vitamin C and some varieties of parsley can be treated as a perennial “cut and come again” herb.
Peppermint, a cross between watermint and spearmint, prefers full sun. Peppermint is a favorite savor in many teas and desserts. It is used for nausea, sinus infection, headaches, indigestion and many other common ailments.
Plantain, the herb known as “white man’s foot,” not the fruit, has an amazing ability to pull toxins and venoms from the body. Plantain is one of my “fav five” herbs and I use it a lot. I don’t even need to grow it because this common weed is a generous producer, growing in fields and yards throughout the world. Plantago major stimulates new skin cell growth, boosts the immune system and works wonders at pulling bee venom out after a sting.
Rosemary, this fragrant herb thrives in warm full sun and doesn’t like to keep its feet wet. Water rosemary thoroughly but then allow the soil to dry before watering it again. Rosemary helps suppress coughs, improve memory, reduces inflammation and supports the lungs and liver. Rosemary is also a favorite culinary herb which is good in many soups, stews, pizzas and more.
Sage is another common hardy perennial, but it can die from over watering. With a strong earthy flavor, sage has many culinary uses. Sage may help with digestion and memory, and with fighting inflammation.
Thyme, a common kitchen herb used in sauces and tomato mixtures, prefers dry soil and afternoon shade. Once established, it is a hardy perennial herb in zones 5-9.
Turmeric, mixed with a little black pepper and cayenne pepper is another of my “fav five” herbs. I grow turmeric and use it for arthritic and other inflammation pains. Although the effect is mild compared to chemical painkillers, I have been delighted with the results. Turmeric is a perennial tropical herb that can be over wintered with caution in zone 7. Growing turmeric in colder areas requires more care and maintenance. Many studies have shown that “curcumin (the compound found in turmeric) is one of the most beneficial medicinal herb compounds in existence,” from reducing inflammation and helping memory, to slowing the growth of cancer and more. Be careful of the source as turmeric may contain high concentrations of lead from the soil it’s grown in.
What will you grow this spring?