Kitchen Container Gardening

Transcription

1 Kitchen Container Gardening 2018

2 Kitchen Container Gardens Mexican Garden Cilantro Marjoram Oregano Mint Asian Garden Chives Cilantro Lemongrass Mint

3 Italian Garden Basil Oregano Parsley Thyme Beverage Garden Basil Rosemary Mint Lemon Verbena

4 Basil 64 different species Full sun Warm, protected area Water regularly Frost sensitive Leaves are used Drying not recommended TROPICAL Don t store in the refrigerator

5 Cilantro Full sun light shade Well-drained, moist soil Harvest at the base of the stem near the dirt level Don t harvest any more than 1/3 of the plant at any one time Best to use fresh and added at the very end to a recipe Loses it s flavor when dried Store in frozen ice cubes Coriander Seeds

6 Chives Partial sun Moist soil Occasionally give liquid fertilizer Allow to die back in winter for new growth the following spring Use flowers & leaves May be cut within 1 inch of bottom Chopped in ice cubes Sealed plastic bag in refrigerator do not dry

7 Lemon Balm Full to part sun Moist soil Use the leaves of the plant Harvest in mid-to-late afternoon Use for potpourri Hang upside down well ventilated away from sun Store in air tight container

8 Lemongrass Full sun Well-drained soil Water and don t let roots dry out Edible portion is near the base of the stalk on the inside Leaves can be steeped for hot tea or marinades Freezes well Dried can last up to one year

9 Lemon Verbena Rich soil Well-drained Don t want roots to stay wet Full sun Likes fertilization Likes it above 40 degrees Frequent cuttings prevent a leggy plant Mince the leaves for consumption Freeze leaves in water or dry to preserve

10 Marjoram Likes warmth Full sun Well drained soil Likes slightly dry climate Trim plants before buds appear and before they flower to continue growth Flowers smell and taste good Likes fertilizer ** Can be used as a summer ground cover or edging

11 Mints Full to part sun Soil moist Use the leaves of the plant Dry well in a warm, airy space away from direct sunlight Crumble the leaves in airtight container Invasive if planted in the ground

12 Oregano Full Sun Don t overwater Use leaves and flowers in cooking Add later in cooking for stronger flavor Fresh or Dried Dry in dark, warm, well-ventilated for several days Rub leaves off stems into air tight container

13 Parsley Full morning sun and partial afternoon sun Well drained/moist soil Prevent flowering Harvesting cut from the outside Store in plastic bag in freezer Not good to dry

14 Rosemary Full sun Well drained soil Harvest any time of day by taking clippings from the tips of the plant Air dry well ventilated when completely dry strip leaves from stem in airtight container Best done before flowering

15 Sage Sun to part shade Well drained soil Don t overwater May be harvested year round Doesn t necessarily need to be protected in winter Dry by hanging stems upside down and stored in air tight containers

16 Thyme Full sun Little water May be harvested all year though in winter harvest sparingly and container should be protected no water unless necessary Trim flowers Dry the leaves or put fresh leaves in oil or vinegar **Pairs will with citrus

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19 Drying Rack

20 Fresh Branches for Cooking

21 Herbal Salts & Sugars

22 Fragrant Sugars In a glass mason jar 1. Chop one tablespoon of clean, fresh herbs per one cup of sugar 2. Layer the chopped herbs with the sugar 3. Store at room temperature Best with lavender, lemon and mint herbs. sprinkle on scones, pound cake and in teas.

23 Herbal Salts ½ cup packed herbs to 1½ cup of kosher salt Use clean, fresh flavorful herb** Place the herbs and about half the salt in a food processor and blitz until the herbs are flecks into the salt Add the remaining salt and process Spread mixture on a baking sheet to dry for a couple of hours Pour into a clean glass jar, seal and label ** Rosemary, oregano and thyme

24 Infused Water Fill a pitcher with water and ice Add fresh sprigs of basil, mint, lemon herbs Slices of cucumber, and berries Refill with water herbs and berries can last up to a day or two

25 Preserving Herbs Ice cube tray(s) Chopped fresh herbs cleaned/dried Melted butter or olive oil 1. Fill each cube ½ to ¾ filled with butter or olive oil or water 2. Fill with herbs 3. Add butter or olive oil if needed 4. Freeze when hard pop out and place in labeled baggies 5. ** sage, dill, rosemary, oregano, thyme

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27 National Herb Garden at the US National Arboretum Washington, DC

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29 Planting Herbs

30 Growing Herbs Sun to partial sun Good drainage Water thoroughly containers lose moisture quickly in heat, so check daily in the summer Water before or after sun exposure so the herbs don t burn Regularly add organic fertilizer Pinch back/off flowers to improve growth

31 Fill your container halfway with good potting soil. Add about 1 to 2 of compost Remove the herb seedling from its pot Place the herbs in the container with the taller plants in the back or the middle. Place the smaller plants around the taller plants. Cover the roots with additional potting soil

32 Mobile Apps

33 Questions?