6 “Do you feel better now, as if a grateful little prayer just washed through your body? You have experienced one of the many essences of rosemary, which scientists believe is related to carnosic acid, a potent antioxidant that could be a key to brain health.” —BARBARA PLEASANT, “THE ESSENCE OF ROSEMARY,” PAGE 38
ON THE COVER Get Rid of Pests 89 Starting Seeds Indoors 69 Secrets of Aquaponics 70 Joyful Window Displays 77 Overwinter Herbs Indoors 64 Profiles on Basil, Mint, Parsley 8, 20, 32 Add Scented Geraniums 56 Cover Image: Getty Images/Yasonya
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Best Indoor Herbs
AN INDOOR WINTER HERB GARDEN 6 Keep eating healthful fresh herbs throughout the colder months with our advice for indoor success with culinary herbs. A BASIL HARVEST 8 Grow this summer staple, when best to harvest its leaves, delve into recipes herbalists love, and more. CHIVES PROFILE 14 Enhance any dish with chives and learn just how easy it is to grow— indoors or outdoors. MARVELOUS MINT 20 It’s easy to take this seemingly ordinary herb for granted, but if you consider its history, mint is anything but ordinary.
OUTSTANDING OREGANO 26 This Mediterranean shrub is among the world’s most effective healing plants. Learn how to incorporate its unmistakable flavor into your kitchen. PARSLEY PROFILE 32 Packed with health benefits, parsley is an herb worth knowing well. Grow it at home for the freshest flavor. THE ESSENCE OF ROSEMARY 38 The signature scent of the holiday season can boost your mood, flavor food and, possibly, make you smarter. SAGE PROFILE 44 Beyond its attractive nature, sage offers robust and earthy flavors in the kitchen. TENACIOUS THYME 50 Intrepid and never timid, this aromatic plant is a good friend in the garden and the kitchen.
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56 Indoor knowledge
GROWING SCENTED GERANIUM INDOORS 56 Looking for a new and interesting herb for your windowsill? Scented geraniums provide color and scent to any living space. HERBS FOR EVERY KITCHEN 61 Fresh herbs on the kitchen windowsill reward you with flavor, fragrance and foliage. 5 INDOOR GARDEN TIPS 63 Grow herbs indoors to satisfy the craving for an early spring and provide culinary additions all year. WINTERING HERBS INDOORS Save your favorite herbs by bringing them indoors for winter care, and enjoy fresh flavor throughout the season.
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SEED STARTING INDOORS 69 Follow these dos and don’ts for successful seed starting.
Outside the Box
WHAT TO KNOW ABOUT AQUAPONICS 70 Aquaponic gardening is a fascinating way to grow plants and fish together. Set up a smallscale garden in your home.
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74 GROW A BALCONY OR PATIO GARDEN 73 With a little creativity and the right plants, you can grow a stellar garden— no yard necessary. HERBS UNDER GLASS 74 Try these terrific herbal terrarium ideas for your tabletop garden. JOYFUL WINDOWS Put fresh herbs within reach with colorful window boxes.
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Home Basics
CULTIVATE HEALTHIER AIR 86 These 12 common houseplants are scientifically proven to reduce indoor air pollution. PEST PATROL 89 Try these simple, effective and nontoxic indoor pest-control methods. GUIDE TO DRYING HERBS & SPICES 94 Growing and drying herbs and spices is among the easiest forms of food preservation.
DIY LIVING PICTURE FRAME 80 Put your collection of succulents on display with a unique planter. DIY SALAD CONTAINER 82 Harvest lettuce right from your kitchen by planting it in a colander with these super-simple instructions. CREATE AN INDOOR LADDER FLOWER DISPLAY 84 A repurposed stepladder filled with pots of edible flowers brings color and versatility to your décor.
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Easy to Grow
Chive is a great plant for beginners because growing it is so simple and straightforward. It grows well if it gets at least six hours of sun a day and average to rich, welldrained moist soil. It's very decorative, whether planted in herb beds and vegetable gardens, along the patio or front walk, in flower borders, in containers or in a pot on the windowsill. Chives are best planted in the spring. The easiest way to start is to obtain a division from a friend or a potted transplant from a nursery. The species and certain cultivars are easily grown from seeds but are slow to establish, taking at least a year to grow large enough to harvest. Waiting a year for chive can be worth it if it's a special variety available only as seed or if you’re planting a large border and want to keep the cost down. Chive seeds must be fresh (no older than a year), or they're unlikely to germinate. Chives to be grown outdoors are best started in flats or other containers indoors six weeks or so before the last frost; otherwise, start them inside anytime. In a container with fast-draining soil, plant seeds ¼ inch deep in clumps of about a dozen seeds. Keep soil moist; seeds germinate in 10 to 14 days. After hardening off, transplant the seedlings outside when the weather starts to warm. Transplant in clumps;
chive seems to grow best that way. Keep soil moderately moist and free of weeds. Fertilize the young plants lightly three or four times during their first summer. For both new and established plants, I use fish emulsion. Fertilize in the spring; if you have sandy soil, fertilize again a few months later. Pests and diseases rarely attack chive plants. Occasionally aphids become a problem (particularly black ones). If your plants are affected, cut the leaves down to the ground and spray the crown with an insecticidal soap. Mature clumps of chives can be harvested anytime from spring through fall. I use scissors to cut off a small clump just above the crown. When my chive plants begin to look unruly, I cut them back to the ground—at least once in the spring and again in summer after they flower—but they soon resprout and look new again. Spring pruning is not needed in the North. I renew my plants by dividing them every three or four years. In my garden in Northern California, chive never dies back; I harvest them year-round. To have fresh chives for winter in colder climates, pot some up and bring them inside to a sunny window or grow them under lights. Give them a good, rich, light potting soil and keep it fairly moist. Fertilize lightly a few times during the winter. Don’t expect plants to produce as heavily as in summer.
deviled eggs, mushrooms, soups, fish, poultry and most vegetables. Just about any recipe that calls for onions and/or garlic can be enhanced—in color, texture and flavor—with either chives or garlic chives. Because the flavor dissipates quickly when heated, chives should be added to cooked dishes at the last minute. As a rule, they can be substituted in equal quantities for scallions in a recipe. Garlic chives hold up to cooking a little better than regular chives, and many Chinese hot dishes contain them, but because they are stronger, use a light hand when substituting them for regular chives. It seems that I’m always right in the middle of making a dish when I remember the chives and dash to the garden. Freshly cut chive leaves and flowers may be washed, rolled in a damp paper towel or placed in a plastic bag, and refrigerated for a few days. The flavor fades when dried, however. To preserve chives for winter, you may freeze whole or minced chives on a cookie sheet and then transfer them to plastic bags. Frozen chives can easily be tossed onto baked potatoes or snipped into cooked dishes. Another good way to preserve the flavor of chives is to steep the leaves or flowers in vinegar—by themselves or combined with other herbs. Steeping chive blossoms in white wine vinegar turns it an appealing rosy pink and gives it a fine oniony flavor. One of the most rewarding ways to use both regular and garlic chives is to flavor unsalted butter or soft cheeses such as cream or goat cheeses. They may be stored in tightly closed containers in the freezer for as long as three months. Use the butters to top steamed vegetables or fish, or spread them on bread or crackers. The cheeses may be served with bread, bagels or crackers and used to make appetizers. My favorite way to use regular and garlic chives is as a last-minute shower of green confetti to dress up a clear or cream soup, baked fish, vegetables or an omelet: the bright color and mild onion flavor complete the presentation. Sometimes, however, I pass a small bowl of minced
Chives, welcome in any garden, provide an explosion of fresh spring color and the promise of a summer’s worth of fine onion flavor.
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chives around the table so diners can garnish a dish to their own tastes. In the Far East, garlic chive leaves are used both sparingly as a last-minute seasoning in clear soups, stir-fries, and egg and fish dishes, and in larger amounts as a main ingredient in stir-fries, pot stickers, dumplings and tempura. Garlic chives and Chinese leek flower buds are occasionally available at Oriental markets and farmers markets that cater to Asians. The flowers of both regular and garlic chives are edible. Because they become fibrous and unpalatable as they mature, it’s best to harvest blossoms just as they open. Wash them well and then separate the florets—an entire flower head is much too strong to eat—and use them in any recipe calling for minced chives. After taking the time to examine my relationship with them, I’ve decided that chives are one of those versatile, reliable, life-enriching plants that are fundamental to the style of gardening and cooking I most enjoy. I can’t imagine my garden— or my kitchen—without them. ROSALIND CREASY has been growing edibles in her northern California garden for 40 years.
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“Chive is a great plant for beginners because growing it is so simple and straightforward.”
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RECIPES
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SALMON AND CHIVE TORTA This stylish molded dish requires no cooking. Serve it for Sunday brunch with bagels or at a buffet accompanied by crusty bread. 1 pound cream cheese, divided ½ cup minced chives, plus 2 tablespoons Water, as needed ½ cup finely chopped smoked salmon
1. Place ½ pound cream cheese in a small bowl. Soften with a fork, add ½ cup chives and mix together. If necessary, add a few teaspoons water to make mixture hold together and still be spreadable. Don't add too much or the torta will be too soft to hold its shape.
2. Drape a small piece of cheesecloth in a 2½- to 3-cup mold or straight-sided bowl. 3. With a rubber spatula, spread the chivecheese mixture in the bottom of the mold, smoothing it out and filling any airholes. 4. Place remaining cheese and salmon in another bowl and mix well. Spread salmoncheese mixture on top of chive-cheese mixture. 5. Unmold it immediately or refrigerate for 1 to 2 hours until ready to serve. To unmold the torta, invert a small serving plate on top of the mold, making sure the mold is centered on the plate and the ends of the cheesecloth are out of the way. Hold the plate tight on the top of the mold and turn it over. Lift off the mold and gently peel off the cheesecloth. Sprinkle the remaining 2 tablespoons chives over the top. Serves 6 to 8.
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ROSALIND CREASY is an herb gardener and
An All-You-Can-Mint Buffet
Experience the versatility of the herb with the following recipes. An entire meal with this herb in every dish might overwhelm the palate, but these ideas might inspire you to customize a menu for your next gathering. As with any banquet, pick and choose the dishes that best suit your tastes. I’m an advocate of locally grown, carefully raised food, so my ingredients primarily are based on my own garden, though the recipes retain an international flair. Once you’ve established your herb garden, you’ll have a similar mint palette from which to draw. I virtually never use flavorings, especially mint, as it never tastes as good as the real herb. I use fresh mint leaves, just as I only use freshly squeezed lemons and real butter when I cook. If you are going to the effort of creating a dish, it’s worth making the food memorable and delightful by using the freshest, best-quality ingredients.
Author and expert gardener JIM LONG lives and gardens in the Ozark Mountains.
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RECIPES
HERBY BEER BREAD I use a basic beer bread recipe and add my own herb blend. You can make this with a soft drink, like root beer, cola or lemon-lime soda, but the flavor will not be as complex and yeasty as when you use a dark beer. The alcohol cooks out as the bread bakes. The lavender flowers give the bread a nutty texture.
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MINT & LETTUCE SALAD Like all herbs, mint has the best flavor when harvested often. Use tender, new leaves for this salad rather than older, stronger-tasting leaves. 6 cups torn tender lettuce such as Bibb 1 cup slightly torn fresh mint leaves 1 cup halved sweet cherry tomatoes ½ cucumber, peeled and thinly sliced 3 tablespoons raspberry vinegar
3 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 tablespoon baking powder 1 teaspoon fresh rosemary leaves 1 teaspoon dried lavender flowers 1 teaspoon crumbled dried mint leaves 1 cup finely grated sharp cheddar cheese 12 ounces dark beer 1 teaspoon rolled oats, sunflower seeds or sesame seeds
Combine lettuce, mint, tomatoes and cucumber, then add raspberry vinegar and toss. Serves 4.
CUCUMBER MINT SALAD This is a traditional salad in Turkey; it goes well with chicken, lamb or salmon. Variations of this salad can be found in many Middle Eastern cultures. 1 cup plain yogurt 2 tablespoons minced fresh spearmint, plus extra to garnish 1 tablespoon lemon juice
1 . Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, herbs and cheddar in a mixing bowl. 2 . Stir in beer and mix until combined. 3 . Spread in a greased 8-inch loaf pan; top with rolled oats, raw sunflower seeds or sesame seeds. 4 . Bake until golden-brown and a knife inserted in the center comes out clean, about 45 minutes. Serves 6.
1 small clove fresh garlic, minced Dash freshly ground black pepper and salt to taste 3 medium cucumbers, thinly sliced
1. Mix all ingredients except cucumber and refrigerate. 2. Stir in cucumber just before serving. Serve with additional mint. Serves 4.
APPLE WALNUT SALAD Use a mint with a clean, fresh flavor for this salad. I like spearmint or lemon mint. Choose a mixture of apples—some tart, some sweet. I prefer Pink Lady, Jonathan, Granny Smith or Arkansas Black apples.
1. Mix together apples, lemon juice, mint leaves and walnuts. 2. In a separate bowl, mix mayonnaise and honey. Pour over apple mixture; toss. 3. Refrigerate for 1 hour, then remove. Serve at room temperature. Garnish with mint sprigs. Serves 6 to 8.
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HOWARD LEE PUCKETT
2 cups English walnut halves, toasted 1 tablespoon mayonnaise 1 tablespoon honey
HOWARD LEE PUCKETT
8 cups apples, coarsely diced Juice of 2 lemons 1 cup loosely packed and torn mint leaves
ASIAN PORK CHOPS WITH MINT You’ll find a version of this recipe cooked on bamboo skewers at little roadside food stands in Indonesia. Serve our White Grape and Mint Salsa on the side with fresh mint sprigs for garnish. ¼ cup molasses or 2 tablespoons brown sugar 1 ⁄3 cup well chopped fresh spearmint leaves 3 tablespoons soy sauce 2 ⁄4 cup pineapple or apricot juice 1 tablespoon finely grated or minced fresh ginger 2 cloves garlic, minced 2 tablespoons vegetable oil 6 medium-thickness pork chops
1 . In a 1-gallon sealable plastic bag, mix
WHITE GRAPE AND MINT SALSA
together all ingredients except pork chops. 2 . Add pork chops, close bag, and marinate in the refrigerator for 6 to 8 hours. 3 . Coat grill with a bit of vegetable oil and heat to medium-hot. Remove pork chops from marinade and grill to sear on both sides. Lower heat and continue cooking slowly, turning often until done, about 20 minutes. Serves 6.
In a food processor, combine 4 cups seedless white grapes (which are actually green); 2 tablespoons chopped chives; juice of ½ fresh lime; 2 tablespoons chopped spearmint; and 1 whole jalapeño, diced. Mix and refrigerate at least 1 hour before serving.
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Oregano is a hardy, drought-tolerant perennial that’s easy to grow.
Oregano’s healthful properties have been supported by numerous studies. Here are some of my favorite medicinal uses for this powerful herb.
ASTHMA AID: According to the research of renowned botanist and author of The Green Pharmacy, James Duke, oregano contains four anti-asthma substances, making it an excellent choice for the treatment of this condition. Because oregano has a strong smell, be careful not to breathe too deeply when using the oil of this herb as it can initiate a cough reflex that can temporarily aggravate asthma. Oregano works best against asthma when taken internally in tincture or oil form on a daily basis. Follow package directions.
INFECTION FIGHTER: Oregano is a powerful antiseptic thanks largely to the constituents carvacrol and thymol. Laboratory tests have found that these versatile compounds work against harmful bacteria, viruses, fungi and even parasites (such as worms). Research in the journal Microbial Ecology in Health and Disease showcased oregano’s effectiveness against Klebsiella oxytoca and K. pneumoniae—bacteria that colonize the skin, wounds, throat, gastrointestinal tract, urinary tract and lungs, and which can be resistant to multiple antibiotics.
SUPER ANTIOXIDANT: Antioxidants support overall health by combatting damage by free radicals, which plays a role in many conditions, including high blood pressure, HIV and age-related eye diseases. As oregano has demonstrated significant antioxidant activity in many studies, it could potentially play a role in managing or treating many health conditions. Research published in Frontiers in Microbiology showcased oregano’s effectiveness against antibiotic-resistant strep strains. Oregano essential oil was used in the study.
EMPHYSEMA AND LUNG INFECTION REMEDY: Few people realize oregano is an
expectorant, but in his research, Duke has identified six compounds in oregano that help expel mucus from the lungs, making the herb an excellent choice in dealing with emphysema or lung infections. These expectorant compounds also work on mucus in the sinuses, so you might find oregano helpful for a sinus infection. A steam inhalation made from oregano tea works well for sinus infections, or take oregano oil or tincture internally. Follow package directions for the product you select.
Note: We typically do not recommend internal use of essential oils. However, oregano essential oil is often recommended for internal use. Use it with caution, preferably under the advice of a medical professional. As always, quality is critical when choosing essential oil. MICHELLE SCHOFFRO COOK, Ph.D., ROHP, is an international bestselling and 20-time author whose books include 60 Seconds to Slim, Be Your Own Herbalist and Arthritis-Proof Your Life.
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BLOOD PRESSURE BALANCER: According to additional research by Duke, oregano contains seven natural compounds that reduce high blood pressure, making it an excellent regular dietary addition for anyone suffering from the condition.
CANCER REMEDY: Although oregano hasn’t been extensively studied for its use against cancer, preliminary research published in the Journal of Medicinal Food found that, in the lab, the oregano compound 4-terpineol was effective at inhibiting the growth of cancer cells. In the journal Food and Chemical Toxicology, researchers reported oregano slowed the growth of liver cancer cells.
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ARTHRITIS ANTIDOTE: Because of its antiinfectious and antioxidant properties, oregano may be helpful in the treatment of arthritis. The bacteria Prevotella copri has been linked with the onset of rheumatoid arthritis. Although few substances have been tested for effectiveness against this bacteria, oregano’s potent antibacterial compounds may be helpful. I have used oregano with many arthritic clients with great success. Although adding oregano to meals is a good start, arthritics tend to need higher doses in the form of tincture taken internally on a daily basis. Buy a high-quality oregano tincture from a company you trust, and follow package directions for the specific product. For more information, consult my book Arthritis-Proof Your Life: Secrets to Pain-Free Living Without Drugs (available at motherearthliving.com/shopping).
Oregano is a quintessential flavor in Greek and Italian cooking.
Hardy, perennial oregano is robust and easy to grow. It grows well in a wide variety of conditions, provided it has well-drained soil and a day’s worth of full sun. It can be grown from seed indoors and planted outdoors after signs of the last frost, or it can be kept indoors in a pot for use as needed. Space plants about 12 inches apart. Oregano tends to start slowly and grow faster as the temperatures warm. As a result, it’s important to keep it weeded as weeds can quickly overtake the young plant. You will find numerous plants being sold as “oregano”—for the Greek version, choose Origanum vulgare. For cooking, only harvest the leaves (not the stems). For medicinal uses, you can use the leaves and stems. To dry, gather enough oregano stems (with leaves intact) to make a 1-inch-thick bundle, secure with rubber bands and hang upside down. Once completely dry, store in an airtight container, where oregano will retain its flavor potency for up to six months. For medicinal uses, you can make your own tincture (alcohol extract): Fill a jar with fresh oregano and top with vodka to cover. Secure with a lid and allow to sit for two weeks, shaking the jar at least once a day. Strain through cheesecloth. The tincture will retain maximum medicinal effectiveness for about a year. If you wish to use oregano essential oil, purchase an undiluted bottle from your local health-food store. Take a few drops of oregano oil in your mouth to help battle bacterial and viral infections. Keep a chaser of water or juice handy, as it has a potent taste. (See Note at left.) WWW.MOTHEREARTHNEWS.COM
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Sage Advice Beyond its attractive nature, sage offers robust and earthy flavors in the kitchen. Discover myriad varieties of this beloved herb and learn how to grow and cook with it. BY C A L E B M E LC H I O R
S. officinalis varies widely in the size and shape of its leaves. Sharp-eyed herbalists have spotted numerous selections with unusual leaves, taken cuttings and propagated the resulting plants so we can all enjoy them. ‘Berggarten’ is a vigorous clone with large, broad leaves and a strong flavor. It’s probably the most productive variety for home herb gardens. ‘Curly’ was selected by Alice Doyle of Log House Plants in Cottage Grove, Oregon, from a wild popula-
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tion in Crete. Its wrinkled and puckered leaves give the plant a highly textured appearance. ‘Holt’s Mammoth’ has large leaves, although they’re often not as large as those of ‘Berggarten’. Dwarf forms of S. officinalis circulate under a variety of names, including ‘Compacta’, ‘Dwarf ’, ‘Minima’, ‘Nana’ and ‘Robert Grim’. In general, these plants will reach 8 to 12 inches in height and width, making them significantly smaller than the species. Use them in containers or in-ground plantings where space is tight. Strains chosen for heavy production and good performance under greenhouse conditions are sometimes available, but these are usually of little interest to home gardeners. Numerous forms have been selected for colored foliage. ‘Icterina’ has strong golden-green variegation surrounding a cucumber-green splash. It’s hearty and vigorous in growth. ‘Purpurascens’, or ‘Purpurea’, is another strong grower, this time with dark leaves that have a dusky sheen of purple, green and indigo. ‘Rainbow’ is a variegated version of ‘Purpurascens’. Its purple leaves have splotches of cream and rose. ‘Tricolor’ is the more common multicolored form, with splashes of lilac, cream and green. It’s slow-growing and resents crowding, wet and cold. Besides these varieties with unusual leaf colors, clones with more typical variegation of white, cream or pale green have recently become available. ‘La Crema’ is a variegated sport from ‘Berggarten’. Its leaves have a thick cream border. It’s vigorous and showy, making it an excellent choice for planting in the ground or in containers. ‘Variegated Woodcote’ has light green leaves with a darker splotch in the cen-
A strong grower, ‘Purpurea’ is one of the easiest-to-find varieties of the fancy-leaved sages.
ter. ‘White Edge’ has an attractive pattern of cream splashes on typical soft green leaves. ‘Berggarten’, ‘Icterina’ and ‘Purpurascens’ are the easiest to find of the fancy-leaved sages. Look for them at your favorite local nursery. The other forms are rarer—check herb society sales and online herb specialists.
Garden Design With Sage
ROB CARDILLO
What’s the Difference Between Types of Sage?
DAVID CAVAGNARO
THE GENUS SALVIA INCLUDES a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancyleaved forms. Plus, it prospers under a wide range of conditions and adds a striking bold texture to mixed plantings.
S. officinalis is admirably ornamental in its typical gray-green form. It can be trained into sculpted mounds for a controlled appearance or left to sprawl in irregular clumps. The leaves have a lightly pebbled surface, which makes them look fuzzy. This soft texture combined with a muted flower color (pastel shades of blue and lilac-pink) gives the plants a soft appearance. Garden visitors will want to stroke them. If they do, they’ll be pleased at the plants’ robust fragrance. Varieties with unusual leaf sizes, shapes and colors have even more garden potential. ‘Berggarten’ and ‘Mammoth’, with their broader leaves, have a blockier presence and make a great foil to frilly-leaved companions. The leaves of ‘Curly’ have wavy edges that lend a strong texture, making it stand out in mixed
plantings. It has the character to make an excellent solo pot specimen. The dwarf forms’ tighter growth habit makes them well-suited to plantings in which forms must be strongly defined such as parterres and knot gardens. The colored-leaf selections have strong visual impact. Gold and green ‘Icterina’ complements strong blues—it would make an excellent companion for bush delphiniums. The purple-washed leaves of ‘Purpurascens’ are sensational with soft yellows. Try it with Oenothera ‘Shimmer’, a new evening primrose from Colorado with lemon-colored flowers and silvery leaves. ‘La Crema’ and ‘White Edge’ would look lovely as an edging around cream-colored roses. Their strong aroma might also help repel insects. S. officinalis and its selections are useful in containers. Make sure they don’t stay wet or they’ll rot. Good air circulation is essential, as well—they dislike being crowded. ‘Icterina’ and ‘Purpurascens’ are often used in mixed edible containers. They look good through both cold and warm seasons. ‘Tricolor’ looks especially fine when grown as a specimen in a terra-cotta pot—growing solo ensures it won’t be overwhelmed by overvigorous companions.
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Growing Facts LIGHT: Full sun HEIGHT: 18 to 24 inches WIDTH: 24 to 36 inches BLOOM TIME: Late spring, although valued most for its evergreen foliage SOIL: Well-drained, tolerant of a wide range of soil types
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What to Know About Aquaponics
with a cinder block to get it higher than the top of the tank and at a slight angle so the water would naturally flow back down into the tank. You could just as easily place the tray directly on top of your tank. Because I already had basil seedlings ready to go (as I had started them weeks before), I planted basil in my aquaponic garden. I filled the bottom of the tray with Sunleaves Rocks medium (sunleaves.com), spaced my basil seedlings about 8 inches apart, and filled in the rest of the tray with the rocks. I plugged the pump into a standard timer and set it to flood the tray for 15 minutes every hour. Then I grabbed a handful of red worms out of our worm composting bin, and added them to the grow tray. The purpose of this was for the worms to eat any solid fish waste that got pumped up into the tray and to convert it into worm castings (another fabulous fertilizer). I hung a high-output fluorescent light over the tray and voilà, I was done. In order to keep the fish, plants and bacteria happy, the pH of the water must be kept between 6.8 and 7.0. If it gets much lower than that, the bacteria will suffer and slow the conversion of ammonia and nitrite. If it gets much higher, the plants won’t be able to absorb the nutrients needed to develop and grow. PH regulator solutions made for hydroponics should do the trick. Just remember not to adjust the pH more than .2 degrees in a 24-hour period or the fish will suffer.
Aquaponic gardening is a fascinating way to grow plants and fish together in an organic, symbiotic ecosystem. Learn how to set up a small-scale garden in your home.
This mini aquaponics fish tank from Back to the Roots is a selfcleaning fish tank that grows organic sprouts and herbs. Buy it for $100 at backtotheroots.com.
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Aquaponics at Home
After reading Sylvia Bernstein’s book Aquaponic Gardening, I set up a small-scale aquaponic garden at home. The tank I used was well-established, having already been around for nearly six years. This ended up being a huge time-saver. With aquaponics, the fish tank you use needs to cycle through a series of biological events in order to sustain life. This is because fish waste produces ammonia, which is toxic to fish and useless to plants. A tank needs time to build up beneficial bacteria, which will convert ammonia first into nitrites and then into nitrates. Nitrates are relatively harmless to the fish and, most importantly, make terrific plant food. I decided the easiest way to build my aquaponic garden was with a basic ebb and flow system. “Ebb and flow” means that a grow tray fills up with water and then drains down into a reservoir (which in this case is the fish tank). I used a white grow tray used for hydroponics (its dimensions being 36-by-8-by-4 inches); a fill and drain kit, which is just a couple of fittings used to attach to a water pump; and a 160-gallon-per-hour water pump. I drilled two 1¼-inch holes side by side in the grow tray with a hole saw, then attached the fill and drain fittings. The taller of the two fittings is the overflow, which keeps the water from overflowing the tray, and the shorter is the fill. I used a length of ½-inch vinyl tubing to attach the pump to the fill fitting and placed the pump in the tank. I was lucky because there was already a large plant shelf right next my tank, so all I had to do was pull it closer and put my grow tray on top of it. I also had to raise the tray
–MARYANN ROBINSON
IMAGE COURTESY BACK TO THE ROOTS, BACKTOTHEROOTS.COM
AQUAPONICS IS, AT ITS MOST basic level, the marriage of aquaculture (raising fish) and hydroponics (growing plants in water and without soil). Fish waste provides organic food for growing plants, and in turn plants naturally filter the water in which those fish live. Although growing herbs and vegetables is a familiar process for many of us, growing game fish for food is unfamiliar to most and can be intimidating. Even for experienced aquarium hobbyists, growing a plate-sized tilapia is a whole different animal. Thankfully, there are two ways in which to practice aquaponics: a large-scale setup in which you can harvest fresh produce from your garden as well as supply fresh fish for your dinner table, and a small-scale setup (which we discuss here) that uses aquarium fish such as betta fish.
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Learn More
There is so much more information about aquaponics than this article can cover. Aquaponic Gardening by Sylvia Bernstein “Aquaponic Fish Facts” by Sylvia Bernstein, motherearthliving.com/aquaponic-fish-facts Back to the Roots’ Organic Indoor Gardening Kit, backtotheroots.com
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The Benefits of Aquaponics When it comes to aquaponics, the sky’s the limit. In fact, the only plants that won’t thrive are plants that require an acidic environment such as blueberries and azaleas. Because aquaponic systems stay at a fairly neutral pH, they are a poor environment for plants that require a pH of 4.0 to 5.0. For a large-scale setup, a greenhouse is an ideal location for aquaponics because you create the ideal environment for your fish and plants. Plus, sunlight is free to use. As a bonus, all the water in the fish tank, sump tank and grow beds create thermal mass in a greenhouse, which helps moderate temperature extremes. For a smallscale setup, you can take your project indoors. Many aquapons have dedicated their garages and basements to their aquaponics systems. Here is some more good news about aquaponics: ✽A quaponic gardening enables home fish farming. You can now feel good about eating fish again. ✽A quaponic gardening uses 90 percent less water than soil-based gardening because the water is recirculated and only that which the plants take up or evaporates is ever replaced. ✽A quaponic gardening results in two crops for one input (fish feed). ✽A quaponics doesn’t rely on the availability of good soil, so it can be set up anywhere, including inner city parking lots, abandoned warehouses, schools, restaurants, home basements and garages.
✽A quaponic gardening is four to six times as productive on a square foot basis as soil-based gardening. This is because with aquaponic gardening, you can pack plants about twice as densely as you can in soil, and the plants grow two to three times as fast as they do in soil. ✽A quaponic systems only require a small amount of energy to run a pump and aeration for the fish. This energy can be provided through renewable methods. ✽A quaponic gardening is free from weeds, watering and fertilizing concerns, and because it is done at a waist-high level, there is no back strain. ✽A quaponic gardening is organic. Natural fish waste provides all the food plants need. Pesticides would be harmful to the fish so they are never used. Hormones, antibiotics and other fish additives would be harmful to the plants so they are never used. And the result is every bit as flavorful as soil-based organic produce, with the added benefit of fresh fish for a safe, healthy source of protein. ✽ Aquaponics is completely scalable. The same basic principles apply to a system based on a 10-gallon aquarium and to a commercial operation. Aquaponic gardens are straight forward to set up and operate in your own backyard or home as long as you follow some basic guidelines. They can even be constructed using recycled materials, including old bathtubs and commercial containers used to ship liquid foodstuffs. Otherwise, purchase a system kit if you are not DIY-inclined. –SYLVIA BERNSTEIN www.MotherEarthNews.com
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8/13/18 12:21 PM