Provencal Herbs In The Garden And On The Windowsill - Cultivation And Use. Names, Descriptions, Photos

Table of contents:

Provencal Herbs In The Garden And On The Windowsill - Cultivation And Use. Names, Descriptions, Photos
Provencal Herbs In The Garden And On The Windowsill - Cultivation And Use. Names, Descriptions, Photos

Video: Provencal Herbs In The Garden And On The Windowsill - Cultivation And Use. Names, Descriptions, Photos

Video: Provencal Herbs In The Garden And On The Windowsill - Cultivation And Use. Names, Descriptions, Photos
Video: 12 Cooking Herbs every Cook should know about ! 2024, March
Anonim

Provencal herbs is the name for a mixture of Provencal Mediterranean herbal herbs that can be used to enhance the aroma and flavor of various dishes. Provence is a province in southern France where herbs are traditionally grown, hence the name. The composition of the fragrant mixture of Provencal herbs can be very diverse, but the basic herbs are, as a rule, thyme, marjoram, rosemary, basil and savory. How to grow Provencal herbs in the garden and on the windowsill, and how to use them, read our article.

Provencal herbs in the garden and on the windowsill - cultivation and use
Provencal herbs in the garden and on the windowsill - cultivation and use

Content:

  • Features of growing Provencal herbs
  • Rosemary
  • Thyme
  • Basil
  • Marjoram
  • Savory
  • What can be the composition of Provencal herbs

Features of growing Provencal herbs

If you live in the south or in the middle zone of the country, forget about someone prepared dry mixes. A mixture of Provencal herbs can be prepared independently from your own fresh plants grown in your summer cottage.

Residents of the northern regions can successfully grow herbs on their windowsill.

Mediterranean herbs are planted in dry, lime-rich soil in a well-lit area or in a well-drained ceramic pot. Lay a

decent layer of gravel or rubble and place the plants against the south wall, out of the cold wind.

Add as little or no fertilizer as possible. Always prune whole branches so that new shoots grow regularly from below and plants remain bushy.

Let's take a closer look at the features of growing basic plants from Provencal herbs.

Rosemary

Rosemary ordinary, or Rosemary officinalis (Rosmarinus officinalis) is an evergreen shrub that has resinous needle-like leaves with a strong odor. Blooms in summer with small purple-blue flowers.

Rosemary ordinary, or Rosemary officinalis (Rosmarinus officinalis)
Rosemary ordinary, or Rosemary officinalis (Rosmarinus officinalis)

The plant loves the sun. The soil should not be too rich in nutrients and not acidic. Add a little lime if necessary. Use well-drained soil with at least 50 percent sand.

Rosemary, planted in the garden, will scare off all pests, help get rid of flies and mosquitoes.

In the ornamental garden it is used as a curb plant.

Varieties Hill Hardy and Arp can withstand twenty below, and are one of the hardiest varieties of rosemary.

Rosemary leaves are high in essential oils, especially during flowering. They are active antioxidants and have antibacterial properties. Rosemary improves blood circulation and heart function, relieves joint pain, strengthens memory. It contains vitamins A, B6 and C, magnesium, potassium, calcium, iron.

Its taste is mild. The leaves are used in weight loss products. They disinfect and help preserve food. Perfectly complement the taste of meat dishes, go well with vegetables, soups, salads.

Fresh rosemary can be frozen and stored for six months, or dried and stored in a sealed jar like a delicious aromatic spice.

Thyme

Thyme vulgaris (Thymus vulgaris) is a small, highly branched herb from the family of lamellar plants with aromatic oval-shaped leaves. The color of the leaves is gray-green.

Thyme (Thymus vulgaris)
Thyme (Thymus vulgaris)

Thyme (or thyme) is planted in gardens, like a ground cover, along paths, on alpine hills. This plant attracts bees, repels mosquitoes.

Fleur Verifiedcale common thyme is especially suitable for use in the kitchen.

Fragrantissimus ("Orange balm") - orange thyme for making herbal tea.

For an ornamental garden, common thyme Silver Posie is planted. Its leaves with white edges look very impressive.

The soil for growing thyme must be sufficiently drained. For good growth, the plant must be pruned annually, but no more than 5 cm.

Thyme is easy to sow, but can be propagated by layering. If you press a few branches into the ground without tearing them off the main plant, then in less than a month, roots will appear on them.

Thyme is used not only as a condiment but also for medicinal purposes. It contains vitamins A, C, iron, copper, manganese, essential oils, and is a good antioxidant. The thymol contained in it helps with colds.

As a spice, thyme has a fresh, pleasant taste with clove and mint aromas. It is often used in the preparation of sauces, liqueurs and other dishes.

Thyme is best harvested in the morning and preferably before flowering. It should be borne in mind that the taste of fresh thyme is twice as strong as dried.

Basil

Common Basil, or Sweet Basil (Ocimum Basilicum) is a small herb with a highly branched stem, native to tropical countries. The leaves are green, oval in shape with a strong odor. Blooms in summer with small white flowers.

Common Basil, or Sweet Basil (Ocimum Basilicum)
Common Basil, or Sweet Basil (Ocimum Basilicum)

Basil is grown in a place protected from the hot midday sun. The soil should be rich in nutrients using organic fertilizers. It requires enough moisture and good drainage.

It is believed that basil planted next to vegetables will protect them from all types of parasites. And by placing the pots with the plant in the house, you get rid of flies and mosquitoes.

In temperate climates, basil is easiest to grow through seedlings. Basil is planted in open ground after the frost has disappeared; for its growth, a temperature of at least 15 degrees is required. For winter storage, basil can be dried, frozen, canned, or made into a paste.

This plant contains vitamins A, C, B2, magnesium, manganese, iron, and many essential oils. Basil is an antioxidant, has antibacterial and antiviral properties, strengthens the immune system, and helps with headaches and toothaches.

The basil is harvested after the plant has exceeded 10 centimeters. Cut off the top of the stem every 2-3 weeks. During flowering, the taste of the leaves deteriorates significantly. Therefore, if you do not want seeds, you should cut off the buds from it.

Here are some recommended varieties:

  • Magic Blue - hardy, can grow outdoors for a long time.
  • Crispum - has good large leaves, suitable for making pesto (sauce).
  • "Persian anise" - with a mild aroma of anise, suitable for oriental dishes and tea.
  • Rubin (purple basil) - especially interesting for salads.

Basil is added to various dishes at the end of cooking, so its taste is better preserved. Basil is very popular in Italian cuisine: Italian pasta, sauces, the famous Caprice salad are inconceivable without the use of this aromatic plant.

Basil can be dried, but traditionally it is used fresh.

Marjoram

Marjoram, or Oregano, or Oregano (Origanum majorana) is a herbaceous plant similar to a shrub, up to 45 cm high. The lower part of the stems grows stiff and becomes dark in color as it grows. Leaves are oval with a concave surface, light green in color. The upper part of the stem and leaves are covered with a silvery hair. The flowers are small, white, pink or red.

Marjoram, or Oregano, or Oregano (Origanum majorana)
Marjoram, or Oregano, or Oregano (Origanum majorana)

Marjoram has a rich aroma similar to thyme, but with a softer, sweeter taste. Its small purple flowers are favorites for butterflies and bees.

Marjoram is very easy to grow outdoors as well as in a flower pot. The best time to plant outdoors is in spring. You can grow your own marjoram all year round. Choose a warm, bright spot in your garden that is sheltered from the wind, but avoid the bright midday sun. When sowing, cover the seeds with approximately 2 cm of soil.

Marjoram is very sensitive to frost, so the open ground sowing time is the end of May. Avoid crusting soil that interferes with seed germination. When sowing, small seeds can be mixed with dust from wood ash or sifted sand.

Rich soil with a little good quality compost in a fairly warm, humid place will give you a good crop with a great plant flavor. The neutral acidity of the soil (pH 7) works best for it.

In winter, marjoram can be grown at home in pots with lots of compost and sand.

Most popular varieties:

  • "Lakomka" is a tall, spreading bush for a good harvest.
  • "Crete" is a small shrub, a variety with a spicy lemon aroma.
  • Mint Leaf is a compact plant with yellow leaves and a spicy taste.
  • Variegata are green leaves with yellow spots of a mildly spicy taste.

It is better to collect the leaves of the plant before flowering, cutting off the stems at least 6 cm from the ground. It is better to prune in the morning around 10 o'clock, when the content of essential oils in the plant is maximum.

Marjoram is one of the few herbs that is more aromatic when dry.

Marjoram is most popular as a herb, especially when added to sausages, meat and poultry dishes, and soups.

Savory

Savory (Satureja) is an annual shrub that grows up to 35 cm in height. The Mediterranean is considered its homeland. The stem is highly branched, covered with fine villi. Small, narrow, pointed leaves, dark green in color, firm at the edges, give off a sharp unusual odor. There are almost 30 varieties of this spicy herb.

Savory (Satureja)
Savory (Satureja)

Savory (spicy kondari) is a delicate plant that loves warmth. Savory is not picky about the soil, but its active growth depends on the amount of light received.

Seeds are sown in early spring. It is necessary to sprinkle seeds on a leveled area of land, without burying them in the ground, and gently mix with the top layer of soil. Before planting, it is recommended to soak the seeds in water for a day and treat them with a weak solution of potassium permanganate to improve their quality. After germination of seeds, the plants must be thinned out, leaving a distance of 20-25 cm between the bushes.

In the future, it is necessary to remove weeds from the beds, regularly water and loosen the soil. These plants are good to grow in pots and do not require much land.

The period from germination to flowering is 50-60 days. For earlier production of leaves, you can plant seedlings, starting in June. The seeds can be harvested in late August-September.

For seasoning, the herb is best harvested before flowering. When cutting, leave stems at least 5 cm high for later growth. Dry the grass in a shaded place. The aroma improves after the plant dries.

There are special piquant varieties, their leaves are wider, and they are distinguished by more lush foliage - "Gribovsky 23", "Satyr".

Young shoots and leaves of the plant are rich in vitamins A and C, mineral salts, essential oils, thymol.

Savory is used to stimulate appetite, for stomach and digestive problems, it is antibacterial, diaphoretic, diuretic and anthelmintic. Helps with colds, inflammation of the respiratory tract, tonsillitis.

The plant has a pungent taste and a spicy aroma. In cooking, it is used for the preparation of vegetable salads, fish dishes, gives a piquant aroma to pork and lamb, poultry. A great addition to dressings, sauces, soups, beans and peas.

Provencal herbs can be successfully grown on a windowsill
Provencal herbs can be successfully grown on a windowsill

What can be the composition of Provencal herbs

Many of the blends sold contain lavender flowers, oregano, parsley, sage, and peppermint. Other possible ingredients: fennel seeds, tarragon, chervil, laurel, lovage.

The proportions, as well as the composition of the Provencal herbs, are not fixed. Here are some possible formulations:

  • 4 parts marjoram, 4 parts thyme, 4 parts thyme, 2 parts rosemary, 2 parts basil, 1 part sage, 1 part lavender (flowers).
  • 1 part oregano, 1 part basil, 2 parts thyme, 1 part savory, 0.5 parts fennel.
  • 1 part thyme, 1 part savory, 0.5 part lavender, 0.5 part oregano or basil, 0.25 part sage, 0.25 part rosemary.
  • 1 part oregano, 1 part basil, 2 parts thyme, 1 part sage, 1 part fennel (seeds), 2 parts savory, 1 part rosemary, 1 part lavender.

A large selection of aromatic herbs allows you to mix according to your taste, according to the prepared product. The addition of Provencal herbs to food not only enhances the taste of the dish, giving it an unforgettable aroma, but is also a very useful addition. After all, all these herbs are rich in essential oils, resins, enzymes, minerals, vitamins.

Provencal herbs are traditionally added to meat stews and game dishes, especially when stewed in a red wine sauce. They are also used in the preparation of marinades, sauces, dishes with tomatoes and root vegetables.

These herbal blends are suitable for adding a Mediterranean flavor to other dishes such as baked potatoes or salads. The finished dish is sprinkled with collections of Provencal herbs, which gives an exquisite taste to any product.

Dear Readers! In this article, we talked only about the basic plants of the composition of Provencal herbs. But there are many more spicy plants that can be grown on windowsills and in the garden! Grow what you like, choose your combinations, make unique recipes and do not forget to share the most successful ones in the comments to the article.

Recommended: