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B I G IMPACT of HOME
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Gardening is good for the soul. It burns calories, relieves stress, and improves our immune systems. These health benefits are reinforced when you grow your own organic, nutritious and delicious food. Growing herbs and vegetables at home is a fun and easy way to introduce better nutrition to your plate. Here’s some food for thought.
Herbalicious Herbs are simple to grow in-ground and in containers. They add so much flavor and brightness to summer dishes and can be dried or frozen to liven up winter cuisine. Fresh herbs from the grocery store can be expensive and not entirely fresh. Grow your own for the best tasting, organic herbs for your dishes. Here are our favorites:
Basil.
If there is one superstar among herbs, it’s basil. And it has to be fresh. Use it in Caprese salads, toss it on pizza, tuck a leaf into cocktails or make pesto. Freeze pesto and brighten up a cold winter day. Basil needs about 6 hours of sun per day, but some protection from the harsh, late afternoon sun is appreciated. Water when soil is dry to the touch. It isn’t very cold tolerant so cover with an overturned nursery pot if the springtime temperatures turn cold.
Thyme.
Thyme smells like summer. Plant where you’ll be able to brush your hands over it to capture that fragrance. Originally from the Mediterranean, this herb is one of the most drought tolerant. Seeds are slow to germinate so it’s best to start with young plants. Use the tiny leaves in salads, marinades for meat and anything Italian. Harvest in mid-summer before it blooms and hang to dry. Once dry, rub it between your hand to dislodge the leaves from the stems, save in a spice jar for months.
inspirations SPRING/SUMMER 2020 19
