Herbs for Health - Part 1

Lettuces from the garden are always a standby for mid-day meals. Eating fresh leaves of crisp herbs daily can also make a noticeable difference to a feeling of fitness.

It is not only the natural elements in the green cells of the plants that help to maintain health, but the action of the herb fibres on the internal system. The every day interest in the plants and the exercise involved in gardening go towards a general feeling of contentment. 
  
It is possible to keep up a steady supply of herbs from even tiny gardens – a window box or a collection of clay pots will provide enough space to raise herbs for sandwiches. It is surprising, therefore, that with all the encouragement to eat organic foods that we receive daily, from many sources, more people don’t grow their own herbs.

One of the easiest ways to garden

Raising plants to use as salads is one of the easiest forms of gardening. Regular watering during hot weather is absolutely essential, so make sure your herb garden is situated near the house, or close to a water supply - unless you own a modern hose and watering system.

Sow the seeds as soon as possible after obtaining them, and wait for the results. Some salad greens are ready to be eaten after two to three weeks. And although it is recommended that some of the salad collections available are sown outdoors from March until August, there are many that may be sown all year round on the windowsill.

Choice herbs for sandwiches

Cress ‘Victoria’ will produce enough greenery to fill daily sandwiches if sown frequently. Sprinkle thickly on the surface of fine compost or on kitchen paper in a shallow tray. It is best not to cover seed with compost. Water carefully and place another shallow tray, paper or glass over the container until germination. Then remove the cover and let the seedlings face the light. Mustard ‘Fine White’ may also be grown in the same way.

Parsley will produce lush green foliage for regularly cutting. Arrange several 5in pots of it within easy reach. The leaves are a rich source of healthy vitamins and minerals. Sow outdoors until July, and indoors at any time. Pick leaves as required – and enjoy, not only as garnish, but also handfuls of the green leaves with your lunch. And parsley tea has a reputation of being good for rheumatism. Petroselinum crispum is the species to look for - or there is an excellent variety ‘Champion Moss Curled’. Try also variety ‘Bravour’.

Dark purple leaves

If you go for deep red-purple leaves for contrast in salads and in the garden, try basil ‘Red Rubin’. This herb is one of the types that can be raised on a windowsill.

Successful results have been obtained here by growing coriander in the garden. The leaves are cut young and used in sauces made with onions and tomatoes. But be warned, it is an acquired taste and you might take a while to adapt to the distinct flavour.

Talking of acquired tastes, you might like to try salad collections. Each packet contains five different sorts of seeds to be grown and eaten as baby salad leaves, and might include one or more of the following: cress, mustard, lettuce, chives, and/or a mixture of other less well-known herbs. They are enclosed in separate packs inside the main packet. Choose from The Italian Salad (the most popular one apparently), The French Salad, The Oriental Salad, The American Salad, The English Salad.

Most seedsmen have collections of herbs these days, but there is considerable variation in the contents, so make sure you buy the packet that contains the herbs you wish to grow. Chives, fennel, parsley, sage, mint, lemon balm are included in a collection called ‘Aromatic Seasonings’. Many herbs make very decorative garden plants: some have interesting seed heads; others have colourful foliage, or the leaves can be aromatic. Look out for more about herbs for health in this section of GoneGardening.com.