Make your own herb stock

Make your own herb stock

Preparation
Your best bet in the spring to start a garden center (think for example about Fight or Intratuin). Here you will find many of these mini greenhouse cultivation in pots and seeds for the herb. An investment of around € 5.00 you're far from it.



If you are sure that you process several years in succession to repeat, you can keep the mini greenhouse for breeding the following year. You should then wise to start the second year of the bags of seeds to buy. And then in the same way to grow. Many herbs are perennials fact and therefore use the second year to grow herbs to expand your range.

In addition there is of course the possibility to buy plants already grown, even though it is now possible to the supermarket. Note that you often the same way as you paid per plant for 6 plants + growing greenhouse paid. But the ready-buying has, of course, benefit if you are interested in only one or two types of herbs.
Herbal Calendar
In the spring and starting from February to March, we launched!

* BASIL-year, plants from May to June on a warm sheltered place, harvesting from May to August
* Multi CHIVE, plants from March to July in full sun, harvesting from April to October
* CELERIAC two years, plants from March to July in a well fertilized, cooler place, harvesting in June through October
* Multi CURRENCY, plants from March to June in half light shade, harvesting from May to September
* PARSLEY two years, plants from March to June on a damp spot in the half shade, harvesting from April to September
* ROSEMARY multiannual, plants from March through August on a very sunny sheltered place, harvesting year round



The end of the season
The end of the harvest season has arrived and the herbs are almost in bloom and you want to build your winter stock. You have several options thereto;

Freezing

1. To cut the herbs from the plants off.
2. Wash the herbs thoroughly.
3. Chopped chives and mint should be.
4. Add the herbs (or good of any lost fluid) in individual sandwich bags.
5. Herbs in the freezer.


tip = If I do this, I use an old bucket of the Chinese. I do this all the individual sandwich bags.
Each sandwich bag with permanent marker is described, I mentioned: the herb type and date of harvest.
By using the container how to tie the bags and can not close without much effort I needed so uihalen herbs.

Dry

1. To cut the herbs from the plants off.
2. Bundle the herbs per herb species and tie it tight.
3. Hang the herbs in a dry / dark place upside down to dry
4. Once you can crumble the herbs, do it then.
5. Put the gekruimelde herbs in a closed jar.


tip = Dry half of the herbs that you use frequently and freeze the other half. Herbs which can not often you should use all dry.

When / where to use
Basil
When:

* Especially delicious when cooked become a real factor.
* Do not use in pregnancy.

Where:

* Soups
* Full Italian [L]
e cooking (pizza, pasta's similar equipment) [/ L]


Borage
When:

* --

Where:

* Sauces
* Stew
* Salads

tip = The edible blue flowers give off a blue color to food, this is good to use it on a blue candy where you mouth should get.

Chives
When:

* Widely applicable.

Tip = Not boil, then much of the flavor lost.
Where:

* Widely applicable


Cito Herb and Lemon balm
When:

* --

Where:

* Asparagus
* Mushrooms
* Dressing
* Chicken soup
* Fish
* Homemade Tea
* Salad


Dille
When:

* Widely applicable

Where:

* Widely applicable


Dragon
When:

* --

Where:

* Egg dishes
* Soups
* Tomato Dishes
* Cheese Dishes


Chervil
When:

* Widely applicable

Where:

* Widely applicable


Laurier
When:

* --

Where:

* Braised meat
* Wild Dishes


Lovage [maggie]
When:

* --

Where:

* Soup
* Sauce
* Potato


Currency
When:

* To garnish without first heating
* To garnish fresh from the plant.
* For starters, bruising first before entering the pan.

Where:

* Homemade Tea
* Potatoes
* Roots
* Peas
* Dishes with vanilla
* Pulses


Pimpernel [small]
When:

* Do not use in gastro-intestinal or liver problems.

Where:

* Salads and wine.
* Never cook.


Parsley
When:

* Widely applicable

tip = not cook too long otherwise the flavor is lost
Where:

* Widely applicable


Rosemary
When:

* --

Where:

* Soup
* Meat
* Fish
* Chicken
* Mushrooms
* Sauces
* Dressings


Sage
When:

* In preparation of these pulses are sweeter in taste.

Where:

* Pulses
* Omelet
* Cheese Dishes
* Soup


Celery
When:

* Widely applicable

Where:

* Widely applicable


Thyme
When:

* Widely applicable

Where:

* Egg dishes
* Cheese Dishes
* Mushrooms
* Pulses
* Beetroot (Red beetroot)
* Eggplant - grilled / fried
* Zucchini - grilled / fried
* Soup
* Sauces
Meat * (wild)


Herbal Tips
Well you can plant herbs everywhere, from the sink to the windowsill. On the terrace or in the ground yet. A few guidelines which you need to think;

* Herbs keeping a sunny but sheltered spot.
* A terracotta pot'm not appreciated by herbs.
* Ensure good drainage when you choose the plants in pots.
* Basil and chives are a bit like manure on his time.
* Chervil, coriander and parsley into more example of filtered light in a cooler environment.
* Glass around the sun shines more powerful, so they could burn.
* Let basil drinking from a saucer of water you put in the pot.
* Remove the rosemary inside to fall on a cool but bright place to hibernate.
* Basil and parsley are a large water requirements, so they are better kept in a pot.
* The more you harvest the more the plant poses.