11 Easy to grow herbs | Herb Growing For Beginners

Gardening for Beginners
In this video, we will show you 11 easy to grow herbs. You can grow them without many hazards and also enjoy the benefits associated with herbs.
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Herbs are among the easiest plants to grow either in a garden or in a container. They bring fresh flavors to summertime meals.

In this video we will give 11 herbs that are easiest to grow even for a beginner. Here are the herbs in a nutshell

ANISE: 75 days. Annual. 8 inches. Always grow from seed, don’t transplant. Uses: fresh leaves in salad and as a garnish. Good with fish. Seeds: in bread, cake, stew, soups, candy. Medicinal: tea.

BASIL: Sweet: 85 days. Annual 1 to 1 1/2 feet. Germinates easily in 4 or 5 days – if tops are pinched off plants will bush. Spacing: 15 inches for regular – 6 inches dwarf varieties. In harvesting, when buds appear use both leaves and buds, cut part way to ground for a second crop. Uses: in soups, meat, some salads. Tie in bunches, dry in sun, store.

BORAGE: 80 days. Annual (self-sowing). 1 1/2 feet. Blue flowers attract bees. Should not be transplanted. Uses: tender leaves are used in salads and to flavor lemonade and other cool drinks, cooked, in pickles. Flower is candied for confection.

CARAWAY: 70 days. 1 1/2 to 2 feet. Biennial seed; planted one year for harvest the next. Plants to stand 8 inches apart.

CHIVES: Perennial. 6 inches. Seeds germinate slowly. Clumps may be divided in Spring. Uses: leaves give mild, onion-like flavor to soft cheese, vegetable cocktail, soup. Bulbs are chopped and added to sausage to give delicate onion flavor.

CELERY: 75 days. Annual 1 to 2 feet. Hardy, slow germination, but easy-culture. Can be grown with caraway. Plants should be thinned to stand 6 to 8 inches. Odor and flavor of growing foliage is unpleasant. As soon as seed tops are ripe, they’re cut off (heavy seeds easily fall to ground if this isn’t done), spread to dry, threshed, and stored in tight glass containers. Uses: in bread, cookies, baked apple, stuffing, sausage.

DILL: 70 days. Annual. 2 to 21/2 feet. Easy germination and self-sowing. 10 inches between plants. Don’t transplant. Stake. Uses: for flavoring pickles; also in soups, stews, cream sauce potato salad.

FENNEL: 60 days. Annual. 1 to 2 feet. Sow in moderately rich soil. Don’t transplant 8 inches between plants. Uses: Stalks can be eaten like celery. Nutmeg-like seeds used on bread, cakes, sauces, in wine.

MINT: Perennial. 2 feet. Spearmint is ordinary garden variety. Best grown from a few plants. Spreads rapidly in medium rich soil. Uses: in lamb and fish sauces, iced-beverages, fruit cup, in currant and mint jelly, in French dressing for salads. Orange and apple mint not as strong as spearmint.

SAGE: 75 days. Perennial. 1 to 2 feet. 8 inch spacing. Plant seeds; choose “Garden” variety. Uses: as sage tea, in poultry dressing, sausage, soft cheese. Leaves can be smoked as tobacco.

THYME: 85 days. Perennial. 6 to 12 inches. Plant seeds – thin to about 4 inches. Plants may be divided and reset second Spring. When in full bloom, cut, dry, powder by rubbing and store in glass. Uses: green or dried in soups, stews, sausage , gravies, stuffings, with pork, veal, chipped beer, and especially good on lamb or chevon and chicken.

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