A flower bed of herbs and salads



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


A flower bed or a garden bed? You don't have to choose

Since the times when the maximum that a city dweller could count on was the coveted six hundred square meters, they expected a harvest first of all from the dacha. If any flowers there were planted, then somewhere in a small patch (it was usually difficult to call it a flower bed), and a typical summer cottage consisted of several gooseberry and currant bushes, spread out in the corners, and even rows of plowed beds with onions, garlic, beets, potatoes and so on. They went to the dacha not to rest, but to "plow", to fight for the harvest.

But times are changing, and with them the attitude to the country. Now more and more attention is paid to the aesthetic side: not only to grow vegetables, it would also be nice if it was beautiful on the site. Someone gave up the garden altogether and turned the summer cottage exclusively into a resting place, someone, without refusing to the end, broke flower beds in front of the house, and hid the beds, as it were, in the background. Is it possible to combine beauty and benefit? Continue to grow vegetables, but do it in such a way that the beds and flower beds do not contradict each other, but complement each other?

Well, of course, you can, there would be a desire. Suffice it to recall the wonderful garden city of the Vilarie castle in France. There, in the valley of the Loire River, a wonderful garden city is laid out, striking both in its beauty and productivity. And the main plants in this wonderful garden are absolutely familiar to us: cabbages, zucchini, various varieties of onions, carrots, trellis apple trees ...

It has already been written about how you can arrange a flower bed (we will further call it just a flower bed) from "green tea" - various types of salads and spicy herbs traditionally grown in the country. Of course, it would be better to plan such a garden city in advance, but even now, when planting is in full swing, it is not too late either.

But it is not enough just to plan the flower bed in appearance. When choosing "neighbors", one must take into account their compatibility and usefulness in relation to each other.

It's no secret that the right combination of plants helps active growth, development and fruiting, repels pests and attracts beneficial insects.

The combination of plants in the garden and garden was given tribute back in ancient Rome and Greece - even then they paid attention to how certain plants affect each other, and tried to use this influence to increase the yield. "Companion" planting was also used by the American Indians even before the arrival of Europeans on the continent, for example, they planted corn and beans together: corn is a natural support for beans, and beans, in turn, enrich the soil with nitrogen, which is so necessary for corn.

In the 70s, planting of companion plants began to gain popularity again, adherents of organic gardening appeared, who completely or almost completely abandoned the use of chemicals. And although modern science does not yet fully understand how exactly the interaction of plants occurs in each specific case, many gardeners enthusiastically experiment with planting plants together in their plots.

One of the most remarkable plants - "companions" for many vegetable crops - marigolds. They are especially useful for tomatoes, peppers, cucumbers, zucchini, pumpkins ...

Marigolds are often called a miracle - "companion". They not only repel many pests (aphids, nematodes, leaf flies), but also inhibit the growth of a large number of weeds, for example, celandine, ivy, creeping couch grass, field bindweed, horsetail, etc. And, you see, if you plant the same cabbage not just in even rows, but mixed with marigolds, then the garden bed will turn into a rather elegant flower bed.

Petunia will be no less wonderful "companion" for such vegetable crops as beans, tomatoes, various types of cabbage. It attracts insect pollinators and repels pests such as aphids, whites, etc.

There are a lot of such "companion" plants, and this is perhaps a topic for another conversation.

In a word, without even giving up on growing vegetables, you can turn a trivial vegetable garden into a useful and beautiful vegetable garden, where it will not only be good to grow vegetables, but it will also be pleasant to sit in an armchair in the evening and admire the results of your labors.

If you are interested in the topic of an ornamental garden and the organization of vegetable beds, write to us. We will be able to advise what to plant with what and what varieties to choose.


Herb bed


Herb bed

Next season I will create a flower bed of herbs in my area. What it will be in the end, I do not know yet, but today I am choosing seed material for it.
The flowerbed will border the house so that fragrant and vitamin herbs are always at hand. I will lay out the edging from stones. The shape of the flower bed is close to a semicircle. The composition consists of perennials and herbs grown in annual culture.

I will place medicinal lovage in the background (at number 1)


lovage

Perhaps this is the tallest plant in my flower bed. The perennial plant resembles celery and has a strong aroma. In the spring, its greenery is one of the first to appear. The foliage is so shiny, as if polished. The plant itself is very tall, but if you periodically cut the leaves, you can limit growth.

In front of him, right and left, I will plant oregano (# 2) and sage (# 3)


oregano

Oregano with the affectionate name Mila refers to a perennial plant ... It grows up to half a meter in height, and also does not mind spreading in breadth.

I think that it will not be superfluous to limit the spread of oregano with the help of a dug-in container without a bottom. Oregano (oregano) is one of the most popular spices in Italy.


sage

With regard to sage, I must say that the bush will bloom only in the second year, but it will bloom profusely and for a long time.

In the foreground, basil with different aromas and leaf colors can be placed in small groups. Purple Basil (# 8) and Green (# 7) Basil can be grown through seedlings and gently planted on a green thyme rug.


basil purple


basil green

Parsley (3%) will look beautiful on a flower bed. A few bushes with openwork foliage are enough.


fast growing parsley

I will place small piles of chives along the edge (# 4)


onion chives

If you wish, you can sow a mixture of Medonos and Elvi varieties. The Edvi variety is distinguished by its white flowering.


onion chives mix

Bowed bow (# 6) caught my attention and I decided to add some bushes of this bow to the composition. Moreover, its flowering occurs in the month of August, when the chives will no longer be so decorative.


decorative bow

Thyme (No. 9) can be used as a ground cover.


thyme

I wanted to add hauttuinia to the flower bed, but did not find her seeds in the store.

Here is such a bed of spicy herbs I have planned. I did not talk in detail about each plant, since the links lead to their description.
Best regards, Tigger)))


A garden bed with herbs is not only perennials; without annual aromatic plants, it will be incomplete. This list includes:

  • Anise. It grows on light and fertile soil, loves light. It can grow over a meter. Collect fresh herbs to season salads, side dishes. The seeds are added to sauces, baked goods, pickles, soups, kvass, sourdoughs.
  • Dill. It is worth planting this plant once, how further it will multiply itself through self-seeding. It is difficult to name a dish, wherever dill is used, well, unless it is added to sweets.
  • Basil. It grows in the form of a small compact bush, thermophilic, so it is better to grow it through seedlings. Fresh leaves are served with kebabs, used as a seasoning for many dishes. The twigs are used for conservation.
  • Parsley is an essential ingredient in many dishes. Both the leaves and the root are used. Grows in a bright place, prefers loose soils, is not afraid of frost.
  • Borago or cucumber herb. This plant with beautiful blue star-shaped flowers is a good addition to side dishes, meat, vinaigrette, fish, cold soups, sauces. In addition, mature leaves are stewed, like spinach, added to marinades, pickles. Both fresh and candied flowers are edible. Bushes can grow from 10 to 60 cm in height.
  • Coriander. In appearance, 80-centimeter bushes cannot be immediately distinguished from parsley, but the taste and aroma of cilantro are completely different. The plant is not capricious, it grows in the garden without much attention to itself. Greens are good in salads, as a seasoning for soups, meat. Seeds are an irreplaceable spice for sausages, canned food, sauces, drinks, pickles.
  • Mustard salad. Surprisingly early maturing, cold-resistant plant. In the home kitchen, they use its succulent leaves, which are harvested before the flowers appear. They are put in salads, made a side dish, canned. Oil is obtained from seeds, mustard is made. Powder made from seeds is used as a seasoning for fish and meat. It is included in gingerbread mixtures. This spice makes the stomach work more actively, increases appetite.
  • Floral marjoram. Unlike the leafy marjoram, which grows exclusively in the south, the floral one belongs to annuals and is cultivated in Europe. Spicy leaves and flower buds that have not yet blossomed are used. The latter are dried, fried, added to dishes fresh. This spice can be found in the Ingredient List for Hop-Suneli Mix. The housewives generously season them with fried and stewed poultry, pork, add to cabbage, legumes, potatoes, minced meat, marinade, pates, drinks, mushroom, meat soups.
  • Caraway. An ancient spice plant up to 1 m tall, it is more correct to call it a biennial. Seeds are mainly used as a flavoring for bread and other baked goods. Included in the list of spices for meat, gravy, vegetables, sauce, kvass. The root and leaves are put in salads. The essential oil made from seeds has a peculiar aroma.

  • Kupyr is another representative of the umbrella family that prefers shade. It tastes very similar to parsley, but has a slightly sweet smell, typical of anise. As a spice is added with fresh leaves, both taste and useful properties are lost in the dried form. There is kupyr in sauces, oils, it is added to cottage cheese when making sandwiches.

Advice. Marjoram will help you to endure the salt-free diet. It is also useful for diabetics as a salt substitute.

A spicy bed is not only healthy, but also beautiful. Set aside a place for her in your garden and she will provide you with tasty additions to dishes, and if necessary, she will cure many ailments.


Choosing plants for a spicy garden

Agastakhis wrinkled

Agastakhis wrinkled, or Polyglass wrinkled, or Tibetan Lofant, or Korean mint (Agastache rugosa) - anise flavor for delicious salads and teas. It is called "northern ginseng" for its ability to strengthen the immune system. They are used in cosmetology to preserve the elasticity and youth of the skin.

Perennial herb of the Yasnotkov family. The aboveground part is used fresh for making salads and tea. Lofant is also an excellent honey plant and has unique medicinal properties. The advantages of this spicy herb include its simplicity and ease of cultivation. Lofant is propagated by direct sowing of seeds in open ground or through seedlings. The minimum planting pattern is 25x25 cm. Plants must be covered for the winter.

Agastakhis wrinkled, or Tibetan Lofant (Agastache rugosa). © Dalgial

Anise ordinary

Anise ordinary, Aniseed thigh (Pimpinella anisum) Is an annual, thin and shortly pubescent plant. The root is thin, fusiform, taproot. Stem up to 30-50 cm high, erect, rounded, furrowed, branched in the upper part.

Medicinal annual herb from the Umbelliferae family with an erect, branched stem, up to 60 cm high, covered with a short downy. The leaves are alternate, the lower ones are whole, long-petiolate, rounded-reniform or cordate. The flowers are small, white, in complex umbrellas. Blooms from June to September. Prefers sunny areas, sandy loam or loamy soils.

The ripe fruit of anise is used, which contains an essential oil. Anise fruit preparations delay putrefactive and fermentative processes in the intestines, relieve spasms of the abdominal organs, inhibit the development of microbes in the renal pelvis and bladder, have expectorant and diuretic properties. Anise fruits are brewed like tea.

Anise ordinary, or Aniseed thigh (Pimpinella anisum)

Basil

Basil (Ocimum) - belongs to the family of mint herbs, is used as a seasoning for many dishes. Fresh basil has a rich aroma that can be described as a cross between licorice and cloves. Most varieties of basil have green leaves, but opal basil has a beautiful purple color. Other types of basil, such as lemon basil and cinnamon basil, are so named for their respective aromas.

A strongly branched plant with tetrahedral stems from 30 to 60 cm high. Its leaves are oblong-ovate, sparsely toothed, green or purple up to 5.5 cm long. At the ends of the stems, basil ejects inflorescences in the form of tassels, consisting of several flowers. Their color can be different: pink, white, white and purple.

Basil is widely used as a spice both fresh and dry. As a spice, it is more appreciated fresh.

Mustard salad

Mustard salad, or Leaf mustard - a variety of Mustard (Brassica juncea) Is an annual cold-resistant early maturing plant. Within a month, she develops a large rosette of large leaves, original in color. The flowers are small, yellow, collected in a spike-shaped inflorescence, the fruit is a pod.

Young leaves of mustard leaf are used fresh for preparing salads and as a side dish for meat and fish dishes, in boiled form, as well as salted and canned. Mustard is a relative of arugula, but is more like watercress in early maturity. Mustard leaf stimulates appetite, enhances the secretion of gastric juice and bile, has anti-inflammatory and antiseptic effects.

Mustard greens, in which ascorbic acid and rutin (vitamins C and P) predominate in the natural complex of vitamins, is an excellent antiscorbutic agent that prevents untimely aging of the walls of blood vessels, their loss of elasticity and the deposition of cholesterol plaques on the inner wall of blood vessels. Because mustard greens stimulate appetite, it should not be included in a weight loss diet.

Oregano

Oregano, or Oregano (Origanum) Is a genus of herbaceous plants of the Lamb family (Lamiaceae), includes 45-50 species. Perennial herbaceous plants or shrubs, 30-75 cm high. Rhizome glabrous, often creeping. Stem tetrahedral, erect, slightly pubescent, glabrous in the upper part. Leaves are opposite, petiolate, oblong-ovate, whole-edged, pointed at the tip, dark green above, gray-green below, 1-4 cm long.

This herb has a strong aroma. Traditionally used in Greek and Balkan cuisine. It goes well with cheese, fried fish, and is also suitable for flavoring vegetable oils.

Leaves are plucked as needed. Outdoors from June to November, at home all year round.

Oregano, or Oregano. © Yelod

Hyssop

Hyssop, blue St. John's wort (Hyssopus) Is a genus of plants of the Lamiaceae family. Perennial strongly odorous spicy herbs or shrubs with linear or oblong leaves.

Drought-resistant and winter-hardy shrub. Forms a bush 50-60 cm high and up to 60-70 cm in diameter, with erect branchy shoots. Shoots from below are lignified: in the first year they are green, later they acquire a grayish-brown tint.Leaves sessile, without petiole, small, green. The flowers are blue. The taste of stems, leaves and flowers is bitter and spicy.

In cooking, mainly dried leaves of the upper third of the plant are used. Young stems, leaves and flowers, fresh and dried, are used to flavor meals and snacks. In folk medicine, hyssop is used for angina pectoris, gastrointestinal diseases. It promotes digestion, stimulates appetite.

Hyssop infusion is recommended for the elderly as a fortifying drink. Possesses bactericidal properties.

When grown for seasoning, it is harvested throughout the summer: from a plant intended for medicinal purposes, the stems are cut off before flowering. At the same time, the upper part of the stems is cut off and the collection is dried in the shade. Store in a cool, ventilated area.

Chervil ordinary

Openwork chervil, or Butenel-leaved kupyr, or ordinary chervil (Anthriscus cerefolium) Is an annual plant 15-50 cm high with a fusiform root. Stems are straight, shortly pubescent, branchy almost from the base, swollen at the nodes. The leaves are triangular, three times pinnately dissected.

It has a sweetish aniseed aroma, a spicy sweetish, parsley-like taste, which is why it is used as a spice. It goes well with other green vegetables - tarragon, parsley, basil. In North America, ground chervil is used for grilling poultry, fish and egg dishes. It is used with hard-boiled eggs, salted omelets, fish sauces, green butter, potato soup, potato salad, spinach, poultry, fish, lamb and mutton.

Chervil dishes are a good vitamin and tonic. In folk medicine, the leaves and fruits of the plant were used for diseases of the kidneys, bladder, as an expectorant and astringent for gastrointestinal disorders. Good honey plant.

Sowing coriander, or cilantro

Sowing coriander, or Cilantro (Coriandrum sativum) Is an annual herb of the family Umbrella (Apiaceae), one of the most popular herbs. The stem of the coriander is erect, glabrous, up to 40-70 cm high, branched in the upper part. Basal leaves broad-lobed, coarsely dissected, with wide lobules and long petioles, upper leaves on short petioles with narrow linear lobes. The flowers are small, white or pink, arranged in complex umbrellas at the ends of the peduncles, forming 3-5 rays. Marginal flowers 3-4 mm long.

Coriander fruits are widely used as a spice for flavoring and fortifying sausages, cheese, canned meat and fish, pickles, pickles and liqueurs; they are added for baking Borodino bread, confectionery and culinary products, as well as in the manufacture of certain types of beer.

Leaves of young vegetable coriander plants are eaten in the phases of the rosette and the beginning of shooting. The leaves have a pungent smell, they are eaten in salads, and also used as a seasoning for soups and meat dishes. Excellent honey plant. Delicate leaves are an excellent seasoning for salads, first and second courses, and the seeds are used in the preparation of marinades and confectionery. Coriander is also useful for colds and stomach ailments.

Sowing coriander, Cilantro. © Forest & Kim Starr

Lovage

Lovage (Levisticum officinale) Is a perennial herb, a monotypic genus of the Umbrella family. The stem is 100-200 cm high, glabrous, with a bluish surface, branched at the top. The leaves are shiny, feathery, with large obovate or rhombic, slightly incised lobes.

Frost-resistant and cold-resistant. The smell of lovage is sharp, spicy, the taste is sweetish at first, then sharp, spicy and moderately bitter. An essential oil is obtained from the plant, which is used in perfumery and cooking. Fresh stems, leaves and roots are used to flavor confectionery, drinks, marinades. Even small additions of lovage greens change the taste and give the canned food a peculiar mushroom aroma.

Green parts and roots of young plants are eaten as a spice in the preparation of green oil, salads are added to sauces, fried meat, gravy, soups, vegetables, rice dishes, cereals, poultry and fish. With the addition of a pinch of lovage, a strong meat broth acquires an exceptionally good taste, in which the taste of meat is emphasized and enhanced. Lovage is of particular importance in the diet along with dill and basil. The roots of lovage are shown in the diet for diseases of the liver, gallbladder, kidneys, obesity, rheumatism, flatulence.

Marjoram

Marjoram (Origanum majorana) Is a species of perennial herbaceous plants from the genus Oregano (Origanum) of the Lamiaceae family. In the Middle East, it is better known as Za'atar. Stems are erect, branched, 20-45 (50) cm high, woody at the base, silvery-gray. Leaves are oblong-ovate or spatulate, petiolate, obtuse, whole-edged, gray-tomentose on both sides. Inflorescences are oblong, tomentose-hairy, from three to five rounded, sessile, ovoid, short spike-shaped bundles at the ends of the branches. The flowers are small, the corolla is reddish, pink or white.

Currently, marjoram is used mainly as a spice; it is added to salads, soups, fish and vegetable dishes, fresh or dried, and for canning. The plant is also used for the preparation of liqueurs, liqueurs, puddings, sausages, vinegar and tea flavoring. An essential oil is extracted from the aerial part of a flowering plant. Dry leaf powder is found in pepper mixtures. Marjoram improves digestion, is indicated for flatulence, has a diuretic and sedative effect.

In medicine in some countries, the plant is used for diseases of the respiratory tract and digestive organs. The use of marjoram is indicated for the dietary nutrition of gastric patients. In folk medicine, it is known as a gastric, tonic, anti-catarrhal and wound healing agent. Together with other drugs, marjoram was used for paralysis, neurasthenia, bronchial asthma and rhinitis. The plant was used internally in the form of infusion and externally - for baths and lotions as a wound healing agent. Valuable honey plant.

Marjoram. © Forest & Kim Starr

Melissa

Melissa, lemon mint, honey, mother plant, swarm, bee (Melissa officinalis) Is a perennial essential oil herb from the genus Melissa (Melissa) of the Yasnotkovye family. The rhizome is highly branched. Stem branched, tetrahedral, pubescent with short hairs with admixture of glands, or almost glabrous. Leaves are opposite, petiolate, ovate to rounded-rhombic, crenate-serrate, pubescent.

It is grown for the sake of oval leaves, which, when rubbed, emit a strong lemon scent. Melissa, as a spice, goes well with game, veal, pork, lamb, fish, mushroom dishes. Fresh lemon balm leaves are added in the preparation of sauces, vegetables, soups of all kinds (fruit, pea, potato, mushroom). Many people like to add lemon balm to milk to make it smell better, to grated cottage cheese.

Melissa treats indigestion, it improves appetite, it is used for neuralgic and rheumatic pains, as a diuretic, used for depression, insomnia, migraine, menstrual pain, nervous weakness, migraine, insomnia, general loss of strength, some forms of asthma, colds, skin rashes, pain in the heart and palpitations, colic in the stomach and liver, anemia and to improve metabolism. Outwardly - with gum disease and furunculosis.

An alcoholic tincture of this spicy herb is used for rheumatic pains and neuromyositis, poultices made from the herb are used as a pain reliever for bruises, arthritis and ulcers. The plant enhances the activity of the digestive organs, has a mild laxative, stops nausea and vomiting, relieves the stomach and intestines from gases. In folk medicine, it is used for heart pain, bone pain, vomiting, to strengthen memory. The juice is used to treat old wounds.

Melissa. © Forest & Kim Starr

Mint (Mentha) Is a genus of plants of the Lamb family. The genus contains about 25 species and about 10 natural hybrids. All species are highly aromatic, most of them contain a lot of menthol.

Mint is widely used in medicine, pharmacology and cooking. Most often, we use it as a herb when brewing tea.

Borago

Borage, borage, borage, borage (Borago) Is a monotypic genus of the Borage family (Boraginaceae). The only species is borage (Borago officinalis) Is an annual herb. Annual plant, stiff-haired, 60-100 cm high. The stem is straight or ascending, thick, ribbed, hollow, branched at the top. Basal and lower stem leaves are elliptical or oval, obtuse at the apex, stem leaves narrowed to the base into a short petiole, oblong-ovate, sessile, stalk-embracing, like the stems, covered with stiff whitish hairs.

They are good substitutes for cucumbers, they are added to vinaigrette, salads, sauces (mustard, tomato, sour cream), side dishes, okroshka, cold vegetable soups and borscht. The roots collected in autumn are used to make green butter, added to cheeses, cottage cheese, sour cream, for flavoring tinctures, wines, punch, vinegar, syrups, beer, essences and cold drinks.

Cucumber herb gives a spicy taste to minced meat, minced meat and fish fried in vegetable oil. Fresh and dried cucumber flowers are used in the liqueur and confectionery industry.

Borago, cucumber herb. © Mariluna

Perilla

Perilla (Perilla) Is a monotypic genus of annual herbaceous plants of the Yasnotkovye family. The only kind is Perilla frutescens... Herbaceous plants with a straight ascending stem. The lower leaves are large, long-petiolate, ovoid, the upper ones are oblong-ovate, sessile or short-petiolate.

New spice and flavor culture. Due to its high decorative effect, it can be grown as a curb plant. The variety is early ripening, cold-resistant, with a long growing season - 135-150 days. The plant is tall - 120-140 cm, the stem is erect, branching, tetrahedral. It is grown outdoors and in greenhouses, through seedlings or direct sowing. The mass of one plant is 200-500 g. The yield of leaves, depending on the growing conditions, is 0.5-5.0 kg / m2.

Recommended for fresh green young leaves (salads, meat and fish dishes), in the phase of technical ripeness, the leaves are salted and pickled, and also used as a powder from dry leaves as an aromatic additive to meat and vegetable dishes. Perilla greens are juicy, delicate with a refreshing taste and an unusual mild aroma, where there are tones of caramel, anise flowers and very light pepper tones.

Parsley

Parsley (Petroselinum) - a small genus of biennial plants of the family Umbrella (Apiaceae). Leaves are double- or triple-pinned. The teeth of the calyx are inconspicuous, the petals are yellow-green or whitish, often with a reddish tint at the base, cordate, notched at the apex and in the notch with a long, inwardly curved lobe.

Parsley is used as a spicy herb in fresh, dried and less often salted form, leaves as an integral part of salads, and leaves and root vegetables as an addition to side dishes and soups, especially fish dishes. Freshly frozen greens fully retain their nutritional and healing properties for several months (if stored properly, up to a year).

The root vegetables of parsley are edible, but thin and coarse, so they are rarely used. In medicine (less often in cooking), parsley seeds are also used. Parsley is known for its diuretic, choleretic and stimulating effects.

Parsley. © Forest & Kim Starr

Purslane

Purslane, Dandur (Portulaca) Is a genus of plants of the Portulacaceae family (Portulacaceae) Is a genus of one- or perennial succulent fleshy plants of the purslane family. About 100 (according to other sources, up to 200) species in tropical and subtropical regions of both hemispheres. Stems are open or ascending, leaves are alternate or almost opposite. Flowers are often small, inconspicuous, less often - large single.

Young shoots and leaves of Portulaca oleracea (preferably harvested before flowering) are used as a garnish for meat and fish dishes - boiled with garlic, vinegar, vegetable oil or stewed with onions in vegetable oil.

The use of large-flowered purslane in garden design is extremely diverse. It is planted in flower beds (often in carpet flower beds), on ridges, flower beds, dry slopes, retaining stone walls, at the joints of concrete slabs in rockeries. On dry soils, purslane can replace the lawn.

Purslane (Portulaca oleracea). © Alpha

Rhubarb

Rhubarb (Rheum) Is a genus of plants of the Buckwheat family. These are perennial very large grasses with thick, woody, branched rhizomes. Aerial stems are annual, straight, thick, hollow and sometimes slightly furrowed. Basal leaves are very large, long-petiolate, whole, palmate-lobed or serrated, sometimes wavy petioles are cylindrical or multifaceted along the edge, equipped with large bells at the base. Stem leaves are smaller. The stem ends with a large paniculate inflorescence.

Fresh petioles, after removing the dense skin, are cut into pieces and eaten:

  1. Cooked in sugar syrup, yields a sour, delicious jam
  2. Lightly boiled in thick sugar syrup, dried and re-dipped in syrup the next day, yield candied rhubarb
  3. Boiled with boiling water, mashed through a sieve and boiled with sugar, they are used as a filling in sweet pies, reminiscent of the taste of applesauce
  4. Wine, like Chablis, is prepared from the juice of the petioles, and the juice mixed with water and sugar is first fermented, when the latter is finished and the liquid clears up, filtered, defended and bottled, in which they are kept for at least a year in the basement.
Rhubarb. © Kasschei

Rosemary

Rosemary (Rosmarinus) Is a genus of perennial evergreen shrubs of the Lamb family (Lamiaceae). Calyx ovate-bell-shaped, two-lipped, two-split upper lip with three short teeth; lower two-toothed, three-lobed, with a large middle lobe. Two stamens, single-celled anthers. Leaves are opposite, narrowed, linear.

Rosemary has a strong aromatic sweetish and camphor scent, reminiscent of pine, and a very spicy, slightly pungent taste. Fresh or dry leaves, flowers and young shoots are used as a spice for processing fish, in small quantities they are added to vegetable soups and dishes, in salads, minced meat, to fried meat, fried poultry, to mushrooms, red and white cabbage cabbage and marinades. They give a pleasant taste to soft cheeses, potatoes, game meat, fish and pastry.

Rosemary essential oil is used in the perfumery and cosmetic industry, leaves, flowers and young shoots - in the alcoholic beverage and bakery industries.

The leaves and annual shoots of rosemary were used in folk medicine inside for amenorrhea, as an astringent, tonic for impotence, sedative - for nervous disorders in the climacteric period, pain reliever - for pain in the heart and stomach colic and externally - for neuritis, thrombophlebitis, rheumatism, mumps, parotitis as a wound healing agent. It is used in modern combined herbal preparations

Arugula

Arugula, Sowing caterpillar, Indau sowing (Eruca sativa) Is a biennial herb of the Eruka genus (Eruca) of the Cabbage family (Brassicaceae). The stem is straight, branched, slightly pubescent. The leaves are lyre-pinnate or dissected, with serrated lobes.

It has been cultivated as a spicy herb in the Mediterranean since the days of the Roman Empire, where it was considered an aphrodisiac.Until the 1900s, arugula was mainly harvested in the wild, cultivation on a mass scale was not used, and practically not studied by science. It has a rich, pungent taste.

It is mainly used in salads, and also as a vegetable additive to meat dishes and pastas. In coastal Slovenia (especially in Koper) it is added to cheese cheburek. In Italy, it is often used in the preparation of pizza, usually arugula is added to it shortly before the end of cooking or immediately after that. Also used as an ingredient in pesto in addition to (or replacing) basil.

In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of a salad, young shoots are eaten fresh, the seeds are used to make mustard. In Indian medicine, seeds are used as an irritant and anti-cutaneous drug in folk medicine - for skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.

Ruta (Ruta) - a genus of evergreen perennial fragrant grasses, dwarf shrubs, shrubs of the Rutovye family (Rutaceae). The leaves are trifoliate or pinnate, speckled with translucent glands, with a fragrant essential oil.

Ruta is bred as a spicy herb for the sake of young leaves, which are used as a seasoning for dishes, for sprinkling sandwiches and in vinegar (a taste that resembles garlic or onions), and also as a medicine, for which the plant is cut just before flowering and then dried ...

Celery

Celery (Apium) - a genus of plants of the family Umbrella (Apiaceae), vegetable culture. There are about 20 species in total, common on all continents. A biennial vegetable herb with a thick, spindle-shaped yellow-white and brownish root vegetable with a porous flesh. The leaves are shiny, dark green, the petioles of the basal leaves are long and fleshy.

All parts of this spicy herb are added to the first and second courses, salads, drinks, sauces, seasonings. The rhizome is also used in a dried form. The stems are recommended to be used instead of salt for diseases of the gallbladder, osteoporosis, kidney disease. In medicine, it is used as a diuretic. It is an aphrodisiac.

Root celery has a diuretic and tonic effect and is widely used for kidney and bladder diseases. In homeopathy, extracts from seeds, roots and leaves are used as a diuretic and cardiac remedy, as well as for diseases of the genital organs.

Cultured celery. © Rasbak

Thyme

Thyme, Thyme, Thyme, Bogorodskaya grass, cloth (Thymus) Is a genus of dwarf shrubs of the Yasnotkovye family (Lamiaceae). Perennial shrub up to 35 cm tall with woody recumbent or ascending stem and erect or ascending herbaceous branches. Taproot, woody. Stems are woody at the base, spread over the soil, branched, with covered hairs bent down or erect.

The leaves are varied in size, venation and shape (from round or ovoid to linear-oblong), rigid, almost leathery, short-petiolate, less often sessile, whole-edged or sometimes serrated (a constant feature in some Far Eastern species).

Young shoots of thyme have a strong, pleasant lemon aroma and a slightly bitter pungent taste. It is recommended to add thyme to fatty lamb and pork dishes. This spicy herb contains an essential oil with a strong scent. Thyme works well with peppers to enhance the flavor. It is used in the manufacture of many medicines, as well as an ornamental plant for landscaping the site.

Thyme, or Thyme. © Fritz Geller-Grimm

Cumin (Carum) - genus of perennial or biennial plants of the family Umbrella (Apiaceae), of which the most famous species is Common caraway (Carum carvi). Leaves are double or triple feathery. The flowers are bisexual or partially staminate. Petals are white, pink or red, round obovate. Fruitlets are oblong, somewhat laterally compressed, ribs are obtuse.

The roots are used in cooking as a spice. Leaves and young shoots are used in salads. Seeds - for flavoring homemade baked goods, for pickling cabbage, pickling cucumbers.

Savory

Savory (Satureja) - annual plants, semi-shrubs or shrubs, a genus of plants of the family Lamb (Lamiaceae). Leaves are whole-edged or almost whole-edged, short-petiolized. The flowers are 4-9 mm or 10-15 mm long, bluish-white, light purple or pinkish, collected in 3-7-flowered whorls in the leaf axils. The calyx is bell-shaped, two-lipped or almost regular, five-toothed. Corolla two-lipped stamens; four anthers two-celled, separated by a not very wide connective stigma with diverging lobes. Fruits are nuts, from round to ovoid, obtuse.

The medicinal effect of savory is antispasmodic, bactericidal, astringent. You can pick young leaves as a seasoning, but dried savory is also an excellent strong spice. Savory greens are very fragrant and reminiscent of thyme, but with pungent undertones.

Ramson

Ramson, Bear Onion, Wild Garlic, Flask (Allium ursinum) Is a perennial herbaceous plant species of the genus Onion (Allium) of the Onion family (Alliaceae). The bulb is elongated, about 1 cm thick. The stem is triangular, there are two leaves, shorter than the stem, with a lanceolate or oblong sharp blade 3-5 cm wide and a narrow petiole, twice as long as the blade or equal to it.

It is used as a green culture, it is included in salads and other dishes. Ramson has an antihelminthic and antimicrobial effect. It is recommended to use it for scurvy and atherosclerosis, in folk medicine it has been used for thousands of years, including for fever, as an antihelminthic and antimicrobial agent, as an external agent for rheumatism, for various intestinal infectious diseases. In ancient Rome and in the Middle Ages, wild garlic was considered a good remedy for cleansing the stomach and blood.

Sage

Sage, Salvia (Salvia) Is a large genus of perennial herbaceous plants and shrubs of the Lamiaceae family (Lamiaceae). Leaves are simple or feathery. The calyx is bell-shaped, tubular-bell-shaped, conical or tubular; the upper lip, which does not change or slightly increases during fruiting, is three-toothed. The corolla is always two-lipped upper lip, helmet-shaped, crescent or straight middle lobe of the lower lip is much larger than the lateral ones, very rarely equal to the lateral ones. Stamens - 2 column filiform stigma bilobate.

Fresh and dried, the spice is used to add a piquant taste and aroma to dishes from meat, game, fish, salads, pies, and when preparing tea. It has anti-inflammatory and disinfectant effects, is used as a medicine for rinsing, compresses. All species of this genus are essential oil, many of them entered the culture as medicinal, for example Salvia officinalis (Salvia officinalis). The different properties of essential oils in different types of sage and the possibilities of their use have not yet been studied. The most famous is Clary sage.

Sage medicinal. © H. Zell

Tarragon, tarragon

Tarragon wormwood, Tarragon, Tarragon (Artemisia dracunculus) Is a perennial herb, a species of the genus Wormwood of the Astrovye family. Stems are not numerous, 40-150 cm high, erect, glabrous, yellowish-brown. Stem leaves are whole, oblong or linear-lanceolate, pointed lower leaves incised at the apex. The flowers are pale yellowish. Inflorescence paniculate, narrow, dense leaflets of the envelope are short-elliptic or almost spherical. The envelope is glabrous, greenish-yellowish, shiny, membranous along the edge.

Tarragon wormwood has a low-spicy aroma and a pungent, spicy and piquant taste. There are known varieties of salad direction, common in the Caucasus and Central Asia, and spicy-aromatic forms (Ukraine, Moldova).

The green mass of the plant is widely used in fresh cooking as a spicy-aromatic seasoning for pickling cucumbers, tomatoes, making pickles, for pickling cabbage, soaking apples and pears.

It is used as a spice in the preparation of rice dishes, boiled fish, mayonnaise, fried game, lamb. Finely chopped fresh leaves are added as a spice to poultry, eggs, light sauces, meat dishes, and all types of salads. They can be used to make green butter.

A refreshing drink "Tarhun" is prepared from the plant and used to flavor wines and liqueurs. Especially popular in France is the manufacture of a special aromatic-spicy vinegar from the aerial part of tarragon wormwood, used for dressing salted fish. A bunch of tarragon branches - green or dried, put in a bottle of vodka for several weeks, gives vodka a special taste and aroma. Depending on whether you took green or dry branches, the taste is different.

Tarragon, or Tarhun. © KENPEI

What herbs do you grow in your garden or garden? Share your experience in the comments or on our Forum.


Annual flowers for a decorative garden

As the harvest progresses, a vegetable bed may lose some of its decorative effect. This issue can be solved by introducing flowering annual plants into the composition. For example, marigolds against the background of green carrots will light the beds with bright colors, in addition, marigolds with the help of special volatile substances are actively fighting carrot nematode.

To decorate the beds, the following flowers are planted next to vegetables: sunflowers, dahlias, asters, marigolds, calendula, as well as nasturtium, leaves, fruits and seeds of which are eaten.

Our store regularly replenishes the assortment of seeds of ornamental vegetables and herbs for the garden and balcony (room), incl. from private collectors in Russia and from popular agricultural firms in England and Italy.

Natalia Vysotskaya, landscape designer, Ph.D. -x. sciences.


Watch the video: How to Plant a Culinary Herb Garden! DIY Kitchen Garden


Previous Article

How to make a landscape berm

Next Article

Nassau county landscaping license