August 2013

Selecting Fresh Herbs at the Market

August 26, 2013 // 0 Comments

Select vibrant, aromatic deep green leaves with no signs of wilting or yellowing. Buy fresh herbs only when you need them, and only in small bunches or packages. For no matter how well you store them, they quickly lose flavor and appearance in a matter of days. Store fresh herbs for no longer than 5 to 7 days. [ ...click to read more ]

Quick Tips With Herbs

August 20, 2013 // 0 Comments

The best time to gather herbs is in the morning. Gather the leaves as early in the day as possible, after the dew has dried, but before the sun gets hot. Fresh herbs with long stems, such as dill, parsley, and basil will keep in a glass of water in the refrigerator for two to three weeks. Cover the herbs loosely with [ ...click to read more ]

Tension and Stress -Herbs That Help

August 14, 2013 // 0 Comments

Today’s lifestyle with careers, family, errands and housework leave us feeling frazzled at the end of the day. Instead of reaching for a drink, anti-depressants, cigarettes, etc, why not try something herbal instead? Korean ginseng [ Panax ginseng ] The most highly prized of all Chinese herbs, Korean ginseng has [ ...click to read more ]

From the Herb Basket

August 10, 2013 // 0 Comments

During the first world war, garlic juice was used in field dressings to prevent gangrene. During the second world war, rosemary leaves and juniper berries were burned in French hospitals to kill germs. The name “jasmine” comes from the Persian word “yasmin” which means “gift from [ ...click to read more ]

August in the Herb Garden

August 2, 2013 // 0 Comments

Cut back chives- by now they’re leggy and overgrown, and probably a little on the strong side. Cut them back 2 to 3 inches at the base of the clumps. Water well for several days. New and tender shoots will quickly re-grow. Prune the mint- August is hot and dry and mint loves moisture, so now would be a good time [ ...click to read more ]