Can you plant the herbs from the grocery store?


Photo: LiliGraphie

Can I plant the rickety herbs and vegetables I buy in plastic pots in the grocery store? And is it going well even though the green is cut down?

Response: Chance! They are not grown for planting. But they reaped the herbs and the lettuce that I put down in the open has taken off. The herbs from the grocery store are much more sensitive than the robust shrubs you buy in nurseries, so treat them as seeds to be softened for the outdoor climate.

The salad head gets bigger and tastier than it ever was in the grocery store. This is what I always do with pot-grown lettuce during the growing season.

TEXT: Eva Rönnblom


Own herb garden in no time

Salvia, thyme, mint, St. John's wort and a change of soil to plant in. No more is needed for you to get a small beautiful - and quickly fixed - herb garden outside the door.

By Hus & Hem, Published 2014-05-27 16:11, updated 2016-02-25 14:47

The herb garden can be a huge labor-intensive monastery garden where monks make decoctions and the medicinal plants are dense. But the spice scent is just as strong from a few herbs in boxes or pots on your balcony. And the special feeling of being able to harvest your own spices for the food can also be had with the quick-fix mini-variant.

Choose some spice favorites from the nursery or plant out your own pre-grown plants in sturdy pots, boxes or baskets. The plastic-packed fresh spices from the grocery store, on the other hand, usually do not survive in ordinary soil because they are spoiled with nutrient liquid in greenhouses.

In May, June usually be warm enough to move out the herbs that usually originate in the Mediterranean countries. They feel good standing outside and also often enjoy standing in a vessel of some kind. Some herbs, such as mint and oregano, are practical to grow in vessels instead of outdoors, as they spread easily and take over if you do not look up.

The fact that the small "herb garden" is movable is of course also an advantage. If you notice that the plants are too sunny, just move them into the shade. If it is a rainy summer, they may need to be taken under a balcony roof. In addition, it is more likely that you pinch a sage leaf for the soup if the spices are easily available on the terrace than if they grow in a special spice field out in the garden.

Here we have chosen eight easy-growing herbs for the small herb garden. Several of them have decorative foliage, some could be grown just for the sake of their beautiful flowers - and all taste good!

Chives, Allium schoenoprasum
A classic in the kitchen garden. In addition to the straws, the beautiful flowers can also be used in salads or bouquets, or dried as eternels. If you want new green leaves throughout the season, all flowers must be cut off.

St. John's wort, Hypericum perforatum
In the past, it was thought that St. John's wort could ward off evil spirits. Therefore, it has also been called satanic flight and devil's flight. Today, the herb has had a renaissance as a natural medicine because in several studies it has been shown to work against depression. Whether it also enhances the effects of the brandy is not known, but the most popular has been the herb as a brandy spice. The Latin name hypericum has given the brandy the name "hirkum pirkum" and probably also the word pirum comes from there. Pick the flowers when they have just sprouted or are still buds. The flowers are yellow but give the brandy a beautiful red color.

Salvia, Salvia officinalis
Is a small shrub with gray-green leaves and woody branches. That one really believed in the healing powers of the herb is evident from the name, ointment means cure. The leaves have bactericidal and antifungal effect. Sage is not difficult to grow, but it wants a reasonably well-drained soil. Pick the finest leaves and use directly in cooking, for example for ham or turkey. But do not take too much, the herb has a strong taste. When dried, it becomes even more distinct. In the spring, it should preferably be cut down a little, so that it becomes dense and fine.

Herbs can be used for so much that it is easy to forget how beautiful they are. In the bouquet on the table are flowers of chervil, sage, chives and strawberry plants.

Temynta, Monarda didyma
The plant is easy to grow, likes to stand in the sun and blooms beautifully with a little ruffled red flowers. Both the flowers and the leaves can be used for tea. The herb originated in America where it is said that the Oswego Indians taught the whites to appreciate tea from tea mint after The Boston Tea Party in the 18th century. Flowers and leaves can be used fresh or dried for salad and tea. As with most herbs, it is best to harvest the leaves just before flowering. The flowers should be cut off when they have just bloomed. Try letting fresh tea mint leaves simmer in water for 5-10 minutes, or experiment with mixtures of regular tea and tea mint.

Mint, Mentha
Coins are very easy to grow, maybe even a little too easy to grow. They spread with shoots and can take over the spice land if you do not keep track of them. Therefore, they are very suitable for a limited small spice cultivation in a pot. There are many different kinds of coins that easily cross with each other. Water mint and green mint, for example, have given rise to the hybrid peppermint, an indispensable ingredient in the Cuban drink mojito. The English use green mint in their "mint sauce" and instead of dill for new potatoes.

Lemon thyme, Thymus x citriodorus
Thyme likes to stand warm and sunny. The herb contains thymol which has a disinfectant and expectorant effect and has therefore been used in cough medicine since time immemorial. Lemon thyme is a relative of common thyme, blooms in rose purple and has a strong thyme taste with an attraction to lemon. Pick the leaves and use them as they are. You can also dry the lemon thyme. The spice fits extra well in fish and chicken dishes.

Oregano, Oreganum vulgare
Likes heat and calcareous fairly well-drained soil but does not need much nutrition. In Sweden, you can therefore find wild oregano in rocky crevices and on calcareous archipelago islands. Oregano blooms for a long time and attracts the butterflies into the garden. The name comes from the Greek unrest, which means mountains and ganos, joy, because it blooms so beautifully on the mountain sides of the Mediterranean. Used in meat sauces and of course on pizza. The flowers can also be used as a spice in food.

Fast way to own spice cultivation

Herbs do not need to be planted in pots. Here they are planted in simple baskets and wooden boxes.

1. Since wooden boxes and baskets have holes that let through the soil, strong plastic is needed at the bottom. Cut into a reasonably large piece and then make small holes in it so that excess water can drain out.

2. Prime with a layer of leca balls so that the soil is well drained.

3. Fill with good planting soil.

4. Plant the herbs, press to the soil around the plant and water. The herb garden is ready!


Can you plant the herbs from the grocery store? - garden

Herbs

Generally

Herbs smell lovely, have beautiful foliage and often fine flowers in mild tones. They attract butterflies, bees and bumblebees. Many herbs have been cultivated for thousands of years and carry a history. They are often attributed healing properties. But above all, fresh herbs give food joy and fresh flavors.
There is a large assortment of herbs, choose your own favorites. They can be grown in pots, in special spice land or combined with other plants in the garden's flower beds and vegetable land. But it is an advantage if the herbs end up close to the kitchen. It should be easy to pick up some fragrant leaves just when you need them.

Culture

Habitat: The herbs want it warm and sheltered from the wind. Preferably full sun, but it is also possible to grow herbs where there is shade during some of the day's hours.

Soil: Porous and rich in mulch, preferably calcareous, garden soil with a moderate nutrient content is suitable for most herbs. It is important that the soil is well drained.

Sowing and planting: Annual herbs are sown every spring. Many of the perennials can also be propagated by seed. Sow indoors in March-April and put out the plants when the risk of frost is over. Remember to accustom the small plants to the outdoor climate gradually. Some herbs grow quickly and can be sown directly at the plant site. We have a large assortment of ready-made herbs in us. They can be planted at any time from spring to autumn.

Manure: Fertilize every spring with so-called complete manure, chicken manure, cow manure or compost. Bone meal is also good. Fertilize the manure superficially in the soil.

Care: Cut off all the wilt in the spring. Then many of the half-bushes, such as lavender, hyssop and sage, also need to be pruned to stay dense and fine. You can shorten properly.

Harvest: Fresh leaves from the herbs are wonderful to use, so enjoy them in your food all summer long. If you want to save for the needs of winter, it is best to harvest whole stems before the plants bloom. Choose a day with dry and warm weather.

Drying: Tie the stems together into small bundles. Hang them upside down in a dry place without direct sunlight. When the leaves have dried, put the bunch in a bag. Scrape off the leaves or rub the stems so they come loose. Remove the stems and pour over the leaves in dark glass jars with tight-fitting lids.

Some of the most beloved herbs

Basil:
Annual, 20-30cm. There are many different variations. Needed really warm and wind-protected position.
It is usually best to grow basil in a pot that can be lifted in bad weather. Keep the soil evenly moist and fertilize it like a houseplant. Basil can also be grown indoors in a bright window. The leaves are wonderful for tomatoes, lettuce, pesto, pasta and much more. Basil is not easy to dry but the leaves can be frozen.

Lemon balm:
Perennial, 40-50cm. Easy to grow. Mild lemon scent and taste. Suitable for herbal teas, fish, sauces, desserts.
You can start harvesting harvested leaves already in April-May. The taste is best before flowering. Lemon balm can be dried.
Dragon: Perennial. There is French dragon and Russian dragon. French tarragon is a distinguished spice and is propagated vegetatively, for example with cuttings. 70-80cm. Russian tarragon grows about 1m high and is more hardy than the French, but does not have much flavor. Russian dragon can be propagated by seed.
Dragon is good for fish, potato gratin, béarnaise sauce and as a vinegar spice. Use tarragon fresh all summer, but it is also nice dried cut fresh twigs in August.

Savory:
Annual, about 30cm. Easy to grow. Can be sown directly at the planting site. Good for vegetable dishes, spice butter, lamb, fish etc. Best fresh but can be dried. It is a fine ornamental plant with a high taste value.

Chervil: Danish chervil is annual, 15-20cm. Sown directly at the planting site. Can also be grown in a pot indoors. There they are harvested when the plants are completely young. Can be used as parsley and in large quantities, including herb sauce, eggs, soup, fish. In hot dishes, Danish chervil is added just before serving.
Spanish chervil is perennial and meters high. Can grow shady and appreciate some moisture. Strong plant. Self-injures if you do not remove the inflorescences before the seeds ripen. The leaves have a mild taste of anise or licorice. Used as a Danish chervil but with some caution. Chervil is not worth drying.

Marjoram:
Annual with us, in milder climates it is perennial. 20-25cm. Pre-cultivated or sown directly on the planting site. The small seeds do not need to be covered but only pressed against the soil surface. Fresh marjoram has a lighter aroma and tastes like the dried one. Try marjoram for summer salad, grilled meat and fish, tomato and pasta dishes. In pea soup, marjoram is classic.

Mint:
Perennial, 50-70cm. There are many varieties such as green mint, peppermint, mint, apple mint. All are easy to grow and spread well with soil stems. Limit their progress by planting them in, for example, a buried plastic bucket without a bottom. Or grow the coin in a pot. For tea, mint sauce, potato salad and other salads. The flowers are beautiful in bouquets. Good to dry.

Oregano:
Perennial, also called king mint. There are low-growing oregano that grows only 15-20cm, and up to 50cm tall varieties. Oregano is not as strong in taste here as in warmer climates but can be used generously in food. For salad, pasta, lamb. And pizza of course. Good to dry. Beautiful flowers.

Rosemary:
Perennial but can not overwinter outdoors. Grown best in a pot that is set light and cool, 10-12 degrees, in winter. Can also be grown as an annual, so indoors in March, or propagate cuttings. Beat the leaves in a mortar or crush them in your hand, then they give more flavor than when used whole. Dried rosemary leaves have a milder taste than fresh. Good for chicken, lamb, pork and in spice butter.

Sage:
Perennial, 50-60cm. There are many varieties that vary in leaf and flower color. Thrives in sun and must have well-drained soil. Cut the plant down to about half the height in the spring. Thin, fresh leaves have a milder taste.


YMPA NEKTARIN

If you are not satisfied with the quality of the fruit or if you are eager to have several varieties on the same tree, then you can inoculate recognized good name varieties of nectarine and peach.
The idea of ​​having a lot of different kinds of nectarines and peaches on the same tree is irresistible to me, so I absolutely wanted to try.

Picture 1: Cut the graft twig to approx. 12–15 cm in length, cut off the upper part above a bud. Make sure there are at least two buds left on the graft twig. Make an approx. 3 cm long incision diagonally towards the middle and a similar one on the opposite side on the lower part of the graft twig. Picture 2: Cut an equal length in the middle of the branch you are going to graft on. Picture 3: Insert the inoculum. Picture 4: Make sure that the cut surfaces of the bark are facing each other on at least one side. Picture 5: Wrap the graft tape relatively tightly around the graft. Start a bit during the inoculation, finish a bit above the inoculation. Do not wrap the tape on top of the buds. Brush Lac Balsam on the upper cut surface of the graft. If you do not have Lac Conditioner or graft wax, you can wrap graft tape around the entire graft twig so that it also covers the cut surface. Picture 6: Mark the graft twig with the variety name and any graft date.

Picture 1: The graft twig lives and begins to grow. Picture 2: At the top of the graft, I discovered that a bud was starting to swell, so I opened the graft tape a little, so that it could grow freely. Picture 3: The graft is in full growth. There were two nice shots! Picture 4: In October, I removed the graft tape. The inoculation site has healed really nicely. Picture 5: The new shoots have been given small woolly flowers that will hopefully become peaches next summer.

Cleavage good for beginners
I chose a method called cleavage grafting which is usually done in the spring, but summer grafting can also succeed. It is a relatively simple method that is easy to succeed with when you are a beginner.

Prepare inoculation
- Get healthy grafted twigs in early spring (for example, look for cultivation groups on Facebook). Store them in damp newspaper in the refrigerator if you can not inoculate immediately.

- Inoculate at the earliest when the tree is in bloom.

- Choose a branch on your tree that has a sunny and airy location. The branch should have the same thickness as the graft twig.

- Wash the knife with rubbing alcohol. If you are going to inoculate several branches, clean the knife for each new inoculation.
Never touch the blades or cutting surfaces with your fingers.

- The inoculum sections should be fresh and moist when inoculating.

The graft twigs bear fruit the following year
My first inoculation attempt was really successful, so now I have peach ‘Redhaven’ on my nectarine tree! The great thing about grafting is that the graft twig usually bears fruit already the year after grafting. My graft has received nice flower substances, so there is a good chance that there will be peaches next summer!

Dare to graft
Vaccination is a whole science and can be as simple or complicated as you like, so the best thing is to read, watch videos, train and try your hand at it. If it fails, no harm is done, just try again.

YOU NEED:
Wallpaper knife or graft knife
Vaccine tape
Lac Conditioner, graft wax or similar
Red spirit or other disinfectant
Fresh indulgence


# How to care for your herbs #

Growing herbs is easy! They do not have high demands and thrive in ordinary garden soil. The best aroma is given to the herbs in loose sandy soil and in a warm and sunny location. Herbs that you buy in your shop or market garden can be planted out as soon as the risk of frost is over.

The perennials that are perennial can, if the situation is favorable, survive year after year. Then do not cut down the herbs in the autumn but wait until they start to sprout again in the spring. Rainwater can otherwise penetrate into the cut branches and contribute to the herbs rotting.


Harvest the leaves

When the coriander blooms, the leaves stop growing - by harvesting a little at a time, you can postpone flowering.

You can harvest the leaves a little at a time if you want, by cutting as much as you need. If you want to harvest the whole plant, it is ready for harvest after about 6-8 weeks. There are also varieties that grow back after harvest up to three times. Harvested what you want from the plant? Don't forget to dig up the roots to eat these too!


Herbs for all the senses

A spice yard can be a simple plant delimited by logs (note: do not use pressure-impregnated wood or old telephone poles). In the three smaller departments, different coins are grown that spread very easily if they are not firmly kept in check.

The dream of the herb garden is not new and in old gardens the spice garden had its rightful place - a tradition that many have re-established when the interest in herbs is steadily increasing.

In Linnaeus' childhood home Råshult
in Småland there is a large and
impressive herb garden, beautiful
fenced as in the past against
the free-ranging animals and with slingshots lushly climbing
in the yard.


Lavender and hyssop are two very
grateful and easy to cultivate
herbs, especially on light soils.


Drying of eg lavender and hyssop is done
easily in thin bouquets, which are hung up
and down into a dry and airy space.

Even if you do not have the time and space for a regular herb garden, you can still get a scent of herb garden just by having a few herbs in a flower bed near the kitchen entrance, or plant the favorites together with other ornamental plants, as edging plants or as a small part of the vegetable garden .
A light soil is an advantage for most herbs, as many are naturally adapted to grow in dry and lean conditions. Herbs are usually easy to care for, but most perennial herbs feel good about being renewed every four or five years. Either you can dig up the old plants in the spring and take care of the viable parts and replant them, or you can put new plants. At the same time as renewing the herbs, you can take the opportunity to fertilize the soil carefully with natural fertilizer and carefully remove weeds that have grown into the plants.

At the edge of autumn, it always feels tempting to clean up the garden, but proceed cautiously among the herbs. If you cut down in the autumn, the risk increases that the plants do not cope well with the winter. Just trim a little gently in the fall, clear away the weeds and look good, but wait with cutting and major cleaning until the spring.

Throughout the growing season, you can use the fresh herb parts. It is a wonderful feeling to be able to go out and harvest leaves and flowers one early summer morning. If you want to harvest herbs for the needs of the dark season, there are some rules of thumb to get the best results:
harvest only healthy and undamaged plant parts
leaves and shoots are preferably harvested just before flowering or at the beginning of flowering
- flowering shoots and flowers are harvested when the buds are just beginning to bloom
- roots are best harvested in autumn
- above-ground parts are harvested in dry and preferably sunny weather, preferably in the middle of the day
- the plants are dried as quickly as possible in an airy place, but not in direct sunlight
the completely dry herbs are stored in a dark and cool place, eg in a tight glass jar or in a paper bag placed in a plastic bag

Some easily grown herbs

Lemon balm, Melissa officinalis
Lemon balm is an easy-to-grow plant, which is great to decorate with or make a healthy herbal tea from. Early in the spring come the first shoots, which grow up to an approximately 50 cm high shrub-like herb, which withers during the winter. The plants are cut down sharply in the spring. Lemon balm has slightly hairy leaves and small, white nectar-rich flowers in the leaf folds. The whole plant gives off a fresh lemon scent when touched. It is sensitive to bare frost and it is best to cover in winter in Central Sweden and further north. Melissa is the Latin name for honey bee, and both bees and bumblebees like to visit it. The plant is also called Hjärtansfröjd, because it has been used in folk medicine as, among other things, heart medicine.

Lemon thyme, Thymus x citriodorus
The lemon thyme is a sympathetic little spice, which grows with a compact growth habit and forms a yellow-green carpet of shiny leaves with delicious purple-pink flowers. It has a fresh lemon scent and gives a pleasant spice in many dishes and drinks. Fits well in the stone area. A little less hardy than ordinary thyme.

Hyssop, Hyssopus officinalis
Hyssop is a 30-50 cm high, fragrant spice shrub with dark green, narrow lanceolate leaves and clear blue, sometimes red, rarely white flowers. Self-injures easily. In the spring, a third of the plant can be cut off. Hyssop is an old medicinal plant, but is now often grown as an ornamental plant for its beautiful flowers and its strong spice scent. Hyssop is good in tea for colds and coughs. Suitable as an edge plant, it becomes very beautiful with every other hyssop and every other lavender.

Lavender, Lavendula angustifolia
Lavender is one of the spice farm's most fragrant herbs, which was appreciated as early as antiquity. The 30-60 cm high half-shrub has narrow, gray-green leaves and blue-violet flower buds. Lavender can be cut down by about a third in the spring. In southern Sweden, it copes well with winter, but further north it may need to be covered if it is not protected by snow cover. Lavender is suitable both as a hedge and solitary, and it is very beautiful in the rose bed. Used mainly for its fragrance, but can also be used as a spice and medicinal plant. The flowers are mainly used, but the leaves also contain the active substances.

Mint or oregano, Origanum vulgare
King mint, which is not really a mint, is a strongly fragrant, 30-50 cm high herb with a shrub-like growth habit, which easily sows and comes up both here and there in the flowerbed. Kungsmyntan is an easy-to-grow, hardy, and useful spice plant, which is also found growing wild in some places up to Jämtland. There are many different types, which differ in both color and height. There are also many cultivated varieties, and these are often called oregano. The strongest flavor has the Greek variant.
Both flowers and leaves can be used in cooking, and it has many medicinal properties. The flowers can be dried as eternels.

Libbsticka, Levisticum officinale
Stinging nettle is a very hardy and stately plant, which in fertile soil can grow over a few meters high. It can withstand growing dry, but then only grows a few meters high. The taste and aroma are very special, and you may need some time to get used to it. Stinging nettle can be used both as a spice and a medicinal plant. According to folklore, vultures should preferably stand near the entrance to the house to protect the home from evil creatures, rats and snakes.

Wormwood, Artemisia absinthum
Wormwood is one of the spice's most ancient plants, already mentioned in the time of the pharaohs, and it is attributed many special abilities. It is perhaps best known as brandy spice, bitter drops. In large quantities, however, wormwood is harmful to health.
The unassuming, sun-loving wormwood becomes an approximately 70 cm high half-shrub with silvery gray-haired, lobed leaves. Blooms in August-September with small yellow, button-like flowers in the branch tips. According to folklore, the flowering shoots are to be harvested during the night of Bartholomew, August 24 - and then the flower buds are often just right developed.
The wormwood self-injures, and if you want to avoid this, you should cut off all the inflorescences before they go to seed. The wormwood is hardy and can be grown throughout the country.
- Wormwood juice also dispels bed bugs and fleas if you iron it where they are or on your body, - Collin recommended 1741 in a medical book.

Salvia, Salvia officinalis
Salvia is a 30-70 cm tall half-shrub with broad lanceolate, greyish soft leaves and blue-violet flowers. Salvia is perennial, but should be renewed after a few years if you want high quality spices. Sage is very diverse in both appearance and spice taste. The plant can be cut down in the spring to about half the height to give many, new shoots. In southern Sweden, it usually overwinters without cover, but further north it cannot cope with a snow-poor winter without cover. The leaves are used as a spice and medicinal plant. It is best to harvest fairly young leaves, as they get older they prune.

Thyme, Thymus vulgaris
Thyme is a well-known favorite among herbs, and has been used for thousands of years. The herb becomes a densely branched, upright, 10-30 cm high half-shrub with a widespread growth habit. It has lovely fragrant nectar-rich, light purple flowers. The leaves are small, narrow with a rolled edge. Thyme is not fully hardy, but can be grown as a perennial in southern and central Sweden, and as an annual or with winter cover further north. Thrives well in the stone area.
In ancient Greece, the small inconspicuous flower was considered a symbol of courage and action. Thyme is an appreciated spice in many dishes and it is also widely used in the pharmaceutical industry. Both leaves and flowers can be used. In a good tea against colds, thyme has its rightful place.


Text & Photo: Lisbeth Larsson


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