4 March 2015, by gj
Every gardener, whether they admit it or not, has at some point grown something in spite of themselves.
Perhaps they didn’t know any better; ask me sometime about my first experience playing golf (ps. don’t ask himself). Or maybe they gave up on a plant, only to have it thrive.
Such was the case with our (er, my) Aloe.
We (er, I) planted as best we (no, I) could following the directions given. Except, well, there was only cactus medium to use.
But we (that is, I) did pick out a nice clay pot, one that would hold moisture but had good drainage, and proceeded to sow the seeds. We (yeah, I) then covered the pot with 2 clear plastic baggies, to aid in germination.
Unfortunately, all that sprouted were fungi. We (I wanted to blame it on him) later read online that it is way hard to grow Aloe from seed. Drat.
So, giving up, we (not really) set the planter on the floor near our (ahem) seed growing system. Still some heat but not much, some light, but filtered.
It was almost 2 months later, after totally ignoring the planter, that we (::cough::) decided to clean it out and move on to something else.
After removing the plastic I (yeah, me) found all the baby aloe plants you see in the pic above.
So since this has been a successful growing experiment after all, we (I don’t mind sharing) are passing our error-turned-success on.
Botanical name: Aloe ferox
Yield: 1 plant per seed
Days to germination: 10 to 30 days
Days to maturity: 5-10 years to flower
Height: To 10 ft.
Hardiness: Mature plants can take a bit of frost, but generally keep away from the cold.
Culture: Keep baby plants in the same pot 3 months-1 year before transplanting.
Requirements: Succulent, requiring very little water. Prefers filtered light.
You Can Grow That! is a collaborative effort by gardeners around the world to help others learn to grow.
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Categories: Herbs, Odds & Ends, You Can Grow That!
4 January 2015, by gj
America really is the Melting Pot, and nobody knows this better than veggie gardeners.
While many are familiar with numerous Asian veggies as well as those of Europe and our Indigenous peoples, less avail themselves of what the people of India have to offer. Of course, growing conditions are always a consideration. Still there are wonderful flavors to be had by trying some of what this culture enjoys.
Most people unfamiliar with Indian cooking think first of curry, a combination of ingredients often found in Indian dishes. One less familiar ingredient is Fenugreek, also known as mathi, which is a staple in Indian cuisine.
You can use both the leaves, which have a very mild maple taste, and the seeds. The plant has numerous health benefits, find some of those here.
What we enjoyed most was the way it combines its flavor to those in many of the dishes we have tried. Our favorite is Mathi Matter, a combination of cashew butter and peas in a cream sauce with fenugreek and spices. It may sound a bit odd, until you taste it. It is now Mandolin’s favorite way to eat peas.
To grow fenugreek, simply scatter the seeds on soil when the weather is warm. You can presoak them to speed up germination. Cover lightly with more soil, and keep watered. Before too long the sprouts will emerge, and you can begin to harvest.
It can be eaten as a sprout, or allowed to grow larger to harvest the leaves. Thin the sprouts to allow 6 ” for the plants if you are going to continue to grow them. The picture above shows both stages. As a bonus, the plant sprouts pretty little white flowers, the seeds of which are also edible as a tea or spice.
An intercultural experience in your backyard garden?
Botanical name: Trigonella foenum-graecum
Spacing: 6-8″ for larger plants
Harvest: Sprouts, leaves and seeds
Conditions: Prefers warmth, sun and a well drained soil. No additional fertilizer needed in good soil.
Height: 1-2 ft.
You Can Grow that! is a collaborative effort on the part of a number of gardeners around the world. Each month they write a post specifically to help and encourage everyone to grow something. Find more posts by clicking on the logo above.
Categories: Herbs, You Can Grow That!
4 September 2014, by gj
Flax seeds from your garden? Yep, you can grow that!
Here’s a plant with a long growing history. In times gone by it was used not only to consume the seeds, but to weave clothes as well.
We’re not taking it quite that far though.
The beautiful feathery leaves on stems about 2-3 feet tall will produce an abundance of lovely ‘true blue’ flowers. Reason enough to plant flax.
When the flowers dry they produce seed pods. Each pod will hold about 1/2 dozen seeds; not a lot if you use flax seed a great deal. But since you can tuck them into your flower beds, it can add up.
You can easily collect the pods when they begin to turn brown, as pictured above. To remove the seeds you can thresh by shaking them in a paper bag, or simply lightly crush the pods.
Note that you’re not going to get a lot of seed, but still it is fun and freshly homegrown is wonderful in teas and adds a lot of nutrition.
We’re thinking of hanging on to some of what we harvest this year to top some homemade rolls for our next family holiday gathering.
Of course, seeds will also be saved for next year’s planting. It’s always good to know you can grow some fabulous nutrition in amongst the daisies.
Flax flowers are self-pollinating, but the bees can sure help.
Botanical name: Linum usitatissimum
Germination time: 1-3 weeks, faster if kept moist.
Days to maturity: 90-100
Growth habit: 2-3 ft tall, full sun. Like good organic matter and frequent watering.
Height: 1.5-3 ft.
Hardiness: Considered an annual but may reseed.
Storage: Store dry in a cool place like other seeds.
Uses: In baking, as a substitute for eggs in some recipes, crushed as an oil or in tea.
You can grow that! is a collaborative effort by gardeners around the world to encourage everyone to get their hands dirty.
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Categories: Grains, Herbs
4 April 2014, by gj
It was about 3 years ago that I brought home a curry plant from the local nursery.
My husband giggled “You can’t grow curry.” he said, “Curry is a combination of herbs and spices.”
Of course it turned out he was right; after all, food is his field. Apparently what I had purchased was a delightfully smelling ornamental plant. Drat.
But telling me “You can’t” do anything only makes it a challenge, and I finally figured out that you really can grow curry.
Well, close enough.
It started out with me trying to grow as many of our own herbs and flavorings as possible.
Some, like mints, are simple. Others, like garlic, take a little more work. Still others, like ginger, take more know-how and time.
As the seasons came and went, there was less and less from the store on our herb shelves and more from the garden.
Still that curry thing bothered me.
Until recently that is, when I actually read the list of ingredients from the back of the bottle, given in order of amount:
Coriander- A No brainer. How often do gardeners complain their cilantro has bolted? Yep, those little seeds are coriander. We got this one!
Turmeric- Okay, it is getting a little harder. Turmeric is a root that takes almost as long to grow as ginger, specifically about 8 months. It is a perennial in zones 9-11, but like ginger it can be grown indoors in colder zones like we have. You can sometimes find it fresh at Asian or India food supply stores and in some markets. I couldn’t find it locally, but was able to order some from Amazon.com. The price wasn’t too bad, and you can replant some of what you harvest so it is a one time purchase.
Mustard- It doesn’t say on the bottle of store bought curry, but most often it is the mustard seed that is used as a spice. All we need to do is let it bolt and harvest the seed. Now we’re talking!!
Cumin- This relative of parsley is a new herb for our garden this year. It is often confused with the biennial caraway, but cumin is actually an annual plant. It can be planted as soon as the ground can be worked, so here it will be going in the ground this weekend. What you harvest are also the seed heads. We will be posting more on all of these as the season progresses, hopefully with lots of pictures!
Fenugreek- Another new one for us. This should be a fun season! Also easy to grow, prep your seeds first by soaking (we recommend Moo Poo Tea, link above right) or scarify. Soaking is much easier. Fenugreek will be great because both the leaves and seeds are edible.
Paprika- Another easy one. Paprika is simply a dried and powdered pepper from the group Capsicum annuum. These can range from sweet to rather hot. I’ll let him decide which ones he want to use, as we are growing quite a variety of peppers this year.
Cayenne- This seemed a little redundant to me, but I guess they are looking for a cayenne specifically. Yeah, we have that covered as well.
Cardamon- This very expensive herb actually can be grown at home. I have read that you can plant the brown type found in the grocery store, but I don’t know if that is true. Instead I found seeds online; after all, I’ve gone this far I can almost taste victory! It looks like another plant that may need some special attention, but that’s okay by me.
Nutmeg, Cinnamon, and Cloves- What? No! All 3 of these, the least of the ingredients, are derived from trees; and ones that I highly doubt grow in our area. When I looked up a substitute for nutmeg, it said cinnamon. When I did a search on a substitute for cinnamon, I found cloves.
It began to look like I really couldn’t grow curry after all.
Until my husband read this post on varieties of basil.
“There’s a Cinnamon Basil?” he asked. “You should grow that!”
“Why would you want cinnamon basil? I responded, “That sounds like an odd combination to me.”
“No, they are great together. When I use curry powder, I always add some basil. I love the way they taste together.”
So there you have it my friends, never say “You can’t grow that” to a gardener.
Unless, of course, you want them to prove you wrong.
We will post updates on the plants throughout the season. When we make the curry powder, we will add that recipe to our recently revived foodie blog page here.
Of course, we will also add some recipes that feature curry.
We’re betting this will taste much better than the store bought stuff.
is a collaborative effort on the part of a number of gardeners around the world. Each month they write a post specifically to help and encourage everyone to grow something. Find more posts by clicking on the logo above.
Categories: Herbs, Preparedness & Green Living, You Can Grow That!
25 March 2014, by gj
Ready to harvest anytime.
An easy to grow from seed member of the mint family, catnip does well in pots and prefers sun. It is perennial in Zones 3-9, making it a wonderful plant for many areas. Plant in the spring when the ground has warmed, covering the seeds lightly. Keep moist until they germinate.
Like other mints, it can be invasive; which is why we contain it here in Zone 5/6. It produces attractive grayish green leaves, and if left to bloom, pretty little white flowers. If untrimmed, catnip can grow to 4 ft. high.
Similar to its relatives, it can be distinguished by its squarish stems.
Everyone know cats are attracted to this plant, but you may be surprised to know how much. The first year we planted it, the cat knocked the planter right off the deck.
We then put it inside the garden fence, but not far enough as the cat tended to lie just outside the fence wanting to get in. Poor kitty.
So we moved it to the middle of the garden where she was not as attracted to the plant anymore.
One thing you may not know, is catnip isn’t just for kitty toys.
It actually is quite safe to consume by humans, and is lovely in a quiet cup of tea, perhaps with a little chamomile. Catnip has a similar calming effect, so consider subbing it for your regular mint. You just may be surprised.
Botanical name: Nepeta cataria
Hardiness: Perennial in zones 3-9.
Yield: Cut the leaves and come back for more.
Height: Up to 48″.
Storage: Use fresh or dried. Hang leafy stems upside down in a brown paper bag until dry. Remove leaves and store in an airtight food grade container.
Away from the cat.
Categories: Herbs, How to Grow
25 February 2014, by gj
Just one of a few harvests from a well established plant.
Often thought of as a flower, Lavender is an herb that has many things going for it.
The first is obvious; the delicate leaves and beautiful flowers are reason enough to grow this plant in your garden.
Get closer and you will find another one; the wonderful scent of the flowers is soothing and relaxing. The flowers are often dried for use in soaps and to help as a sleep aid.
Sweet dreams are made of these.
In case that wasn’t enough, those flowers are also edible. If you have never had a Lemon-Lavender cookie, you don’t know what you are missing.
There are many varieties of lavender; the most common are English and Spanish. Of these there are also numerous cultivars, many suited well for container growing.
In general they are considered to be cold hardy perennials that can handle some drought as well.
Be sure to choose the right variety for your garden, as this lavender can grow anywhere from 1.5 ft. to well over 6 ft.
You can easily find lavender plants at your local nursery, though it has been our experience that they are not always labeled as to specific variety.
If you start from seeds, Renee’s Garden recommends you start them indoors as they are finicky and tender when young.
Once planted, lavender is a very useful herb that can add striking beauty to any garden.
Botanical Name: Lavandula stoechas
Common Name: Spanish Lavender
Hardiness: To Zone 7
Height: 1.5-2.5 ft.
Botanical Name: Lavandula angustifolia
Common Name: English or Common Lavender
Hardiness: To Zone 5
Height: 3-6.5 ft.
Categories: Herbs, How to Grow
15 December 2013, by gj
Tarragon is one of the less frequently used herbs in the Jones’ kitchen, but still worth growing for anyone who has the space.
Although there are many varieties, the most common are French and Russian.
The French variety has a stronger, longer lasting flavor and is considered to be better for cooking.
The flavor is similar to anise seed and is most commonly used in chicken, fish and egg dishes or in bread stuffing.
We also like it with mushrooms.
If you have ever had Bearnaise Sauce, you have had tarragon.
To grow the French variety, you should start with a plant, as it cannot be grown from seed. Over time you can share with friends by dividing the plant at the root.
If you want to grow tarragon from seed, try the Russian tarragon. It also does have a wonderful flavor.
Because it loses its flavor over time, it is best stored frozen or as a flavored vinegar.
You can store either variety this way, which also makes a wonderful gift from your garden.
NOTE: After some discussion on Facebook, I would like to add that tarragon can take being neglected much better than over-watering.
My botany teacher used to always say “Plants love to get their faces washed, but they hate to get their feet wet.”
A good statement to remember.
Botanical name: Artemisia dracunculus
Height: 3 ft.
Growth habit: Depends on variety- French Tarragon must be propagated by root division, Russian tarragon can be started indoors from seed.
Storing: Dried, Frozen, or hold Fresh in Vinegar.
Categories: Herbs, How to Grow
15 November 2013, by gj
Still happy after snow, ice and freezing temperatures.
Like many herbs, parsley is easy enough to grow.
Plant seeds shallowly after danger of frost is past and the weather has warmed.
Keep it moist throughout the growing season, and harvest sparingly until the plant is growing well.
There are two types of parsley grown for eating the leaves, curly leaf and flat leaf.
Curly types are the ones you are more likely to find as a garnish on your plate.
Oh, and by the way, it isn’t just there to make your food look better. Eating parsley at the end of a meal freshens your mouth.
Drying parsley for wintertime use.
There’s something else about parsley you may not know, you can eat the root as well.
Yep, just use it like you would carrots or parsnips.
Most parsley has pretty small roots, but there is a variety appropriately named Root Parsley that develops a more substantial veggie.
We have never tried it before, but it is already on the 2014 garden list.
Don’t you just love growing new things?
Botanical name: Petroselinium crispum
Hardiness: Can take some frosts and freezes. Parsley is a biennial, but is usually grown as an annual in cooler climates.
Yield: Cut the leaves and come back for more, use the roots as well.
Height: About 10″, varies by variety.
Storage: Leaves can be frozen or dried; store roots as you would carrots,freeze, can or dehydrate.
Categories: Herbs, How to Grow
30 July 2013, by gj
“Do you know one way to tell a member of the mint family?” my Dad asked recently.
I was giving him and my DIL, Mrs. Jones, a tour.
I had no idea, but he waited to see if she knew. We would not have been surprised, she knows a great deal about a lot of things.
Finally he answered smiling, happy to be sharing some gardening information.
“The stems are square.”
Well, I’ll be but if it ain’t true!
You can see it in a few of the pics below, where we have harvested some of the plant. Click on the picture of the catnip especially, to get a better view.
Another indicator is that the leaves grow opposite each other.
So here’s all but one of the mint family we are growing this year:
Dragon Maldavian Balm
A new one to us this year, with a wonderful light lemon flavor.
Mostly grown for cat toys, catnip also make a delightful tea.
The ‘balms’ are also members of the mint family. Lemon balm has a stronger lemon flavor that can hold its own.
This is the one we have been using when we want a basic mint flavor.
Does this one surprise you?
Mandolin maintains that this is his Oregano patch, simply by virtue of the fact that he has not mowed it down.
Mints can be very invasive in our area, the oregano showed me so. That’s why all the other plants were in pots.
Do you have a favorite mint variety to grow?
Can you guess which of our mint family plants we didn’t show?
Categories: Herbs, How to Grow
4 March 2013, by gj
Seasonings are so expensive to buy and often have ingredients added to them you wouldn’t want to consume.
They are probably rather old by the time they get to you, too.
You really can grow these.
Most gardeners know how easy it is to grow and dry or freeze a few herbs. You may be surprised to find there is a lot more you can do to make that spice shelf in your kitchen more closely connected to the garden.
Some easy herbs to grow include: Basil, Borage, Catnip aka Catmint, Chamomile flowers, Cilantro, Dill, Lavender flowers, Marjoram/Oregano, Mint, Parsley, Sage, Savory, Shiso and Tarragon.
There are also a few herbs to let bolt so you can collect the seeds for seasoning your food: Anise, Caraway, Coriander (Cilantro seeds), Cumin, Dill, Fennel, Mustard and even Sesame.
A long term project.
This is where it gets even more interesting.
Did you know you can grow celery, onions, garlic and ginger, dry them, then grind into a powder?
This is how ground mustard is made, by simply grinding the seeds you collected.
Chipolte peppers are chile peppers you can grow yourself, then roast to dry and grind; for a fraction of the cost.
You can also make your own pepper mix by growing an assortment of peppers, hanging to dry then grinding into a powder.
Jalapeno, cherry and chile peppers.
Compare that to the list of ingredients on McCormick’s Fiery 5 Pepper seasoning, which also includes salt, some additional spices and ‘natural flavors’.
Do you know what ‘natural flavors’ means?
“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”
Taken from Title 21, Section 101, part 22 of the Code of Federal Regulations.
A bug is natural, so is a fish head. Not to be gross, but do you really want to leave it up to food companies to decide what ‘natural’ additive they will use? At the very least you can be sure it is something they could not otherwise sell.
Homegrown, fresh, pure and powerful.
Here’s How to make Garlic Powder.
If your homegrown spices are subjected to a lot of humidity, you may want to pick up a few food grade desiccant packets. We learned that one the hard way.
So go ahead and take a good look at your spice shelf.
In many cases, You Can Grow That!
You Can Grow That! is a monthly collaborative effort by gardeners around the world to encourage and help others learn to grow.
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Categories: Herbs, How to Grow, You Can Grow That!