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Name: Basil – African Blue Name: Basil – African Blue African blue basil (Ocimum kilimandscharicum x basilicum 'Dark Opal') is an accidental hybrid between an East African basil and a garden variety basil called 'Dark Opal.' The African parent is a perennial shrub from forests of Kenya, Tanzania and Uganda, valued for its camphor scent. African blue basil was first seen in 1983 when Peter Borchard, owner of Companion Plants in Athens, Ohio, noticed it growing in the path between beds of the two presumed parents. The green-leaved East African basil parent grows to 6 feet tall in his garden. 'Dark Opal' is a small plant with deep purple leaves and a typical Italian basil flavor. Borchard dug the hybrid and brought it into the greenhouse, hoping to save seed, but the cross between the two species seems to be too far a stretch, because no seed formed. Borchard grew more plants from cuttings, and by cuttings has African blue basil entered the herb market. The variety is African blue basil. It is a decorative plant, which, if allowed to bloom, is covered with long flower stems of purple buds that open to lavender flowers. The 1- to 2 1/2-inch long leaves are a slightly grayed green with purple speckles on their undersides. The plant grows 1 1/2 to 2 feet tall when pinched to harvest, but would grow taller unpinched, and is much bushier than regular basil varieties. African Blue Basil also grows very well in a container. It is an extremely drought-tolerant herb. It will do fine in sun or partial shade, but should get at least 2 to 3 hours of sun per day. This is one of the most cold tolerant of all basil varieties. For this reason, it is sometimes called a perennial, but, like all basil varieties, it is still somewhat sensitive to cold weather. If you are growing this variety outdoors, and you live in a cold climate, bring it inside for the winter. If you have planted it in the ground, it is a good idea to root some cuttings in early fall. Place the cuttings in a glass of water for a few days. When roots form, transplant the cuttings to a pot with soil and let your plant to continue to grow indoors. When the weather warms up again you can bring it back outside and give it a new home in your garden. Source: http://www.basilbasics.com/african-blue-basil.html Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program. Name: Chives - Garlic, Onion As both foliage and flowers are attractive in appearance, the plants are often used for edging flower beds; but unless the flower-heads are cut or the seed is gathered promptly, self-sown seedlings may prove troublesome weeds. For best results the clumps should be divided every second or third year. It is best to divide chive bulbs in either March or October. Garlic chives are a slightly different version of the common or onion Chives with flat leaves instead of tube shaped and a more pronounced garlic scent. They are sometimes called Chinese Chives and are used primarily in Asian cooking. Pink flowers appear on the Onion chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads. Growing Cultures Outdoors, containers Plant Height Chives grow to a height of 12 to 18 inches (30 - 45cm). Plant Spacing Chives should be spaced 6 to 9 inches (15 - 22cm) apart. As long as weeds are kept under control, and they are watered when the weather is very dry, chives will continue to grow. As soon as the leaves have reached several inches in height, you can start removing the needed portions. Begin by removing the outer-edge leaves and working inward. Cut the leaves with scissors, leaving 1-2 inches above the ground. Once flowers appear, purple pom pom flowers on onion chives or white flowers on garlic chives, cut the stems back. To promote new growth, cut back whenever the height exceeds six inches. Source: http://herbgardening.com/growingchives.htm http://www.howtogrowstuff.com/edibles/vegetables/how-to-grow-chives/ Southern Herb Growing by Madalene Hill & Gwen Barclay Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program. Name: Cilantro – Slow Bolt Botanical name: Coriandrum sativum Zones: 3-9 Spacing: 6-12" inches apart. 12"inches between rows Sun/Shade: Full Sun Days to Maturity: 4-5 weeks Plant height: 18-24" inches Annual/Perennial: Annual Comments: Slow bolting good for many dishes An easy to grow and great flavor cilantro! Known as slow bolt cilantro (bolting means that the plant starts to produce seed, rather than growing more leaves), this pungent member of the carrot family is a favored ingredient for Asian and Latin American cuisine, including salsa and other Mexican dishes. The spice, coriander, is the plant’s mature, dried seed—a staple of Indian cooking. This cool weather loving herb is a lacy looking annual whose leaves are used in Mexican and Asian cooking. The seeds are the spice known as coriander. Flat, dark green leaves form a rosette from which clusters of white flowers appear in the spring. It easily reseeds itself. Cilantro is best planted in the fall in Texas as it will quickly bolt in hot weather. The leaves change shape and flavor as the flower stalks begin to form. Cilantro will grow best in full sun. Seeds are easily collected by removing the seed heads when they begin to turn brown and placing in a paper bag until they are completely dry. Source: http://www.ufseeds.com/Coriander-Slow-Bolt.item http://www.prismnet.com/~wilsone/fiestaflavors.htm#cilantro Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program. Name: Dill – Bouquet Anethum graveolens Annual- One Season Plant. Hardy annual herb. 3 ft. plant with strongly aromatic foliage, stems, and heads. Good for dillweed and for seeds. Good for pickling. Popular aromatic plant for flavoring purposes. Dill is used fresh or dry to flavor many kinds of food. Leaves add zest to salads, soups, stews, dips, sauces, fish, omellettes and vegetables. Stems and seeds flavor pickled cucumbers, pickled vegetables, and salad dressings. The seed is used in potato salad, coleslaw, steamed cabbage, squash, carrots, and cauliflower. Can be grown in the vegetable garden or as an ornamental garden plant. Makes an attractive background plant in flower beds. Produces umbels of yellow flowers which turn into umbrella-like seed heads. Flowering time is summer to fall. The yellow flowers will attract beneficial insects to the garden This is the most widely grown dill. Early, large seed heads make this an excellent dill for pickling. Plant extra for the swallowtail butterflies! The foliage is also good sprinkled on news potatoes, tomatoes, grilled salmon, spinach, green beans, cucumbers and squash. Very aromatic. Source: http://www.growinginstructions.com/h108.html http://www.gardenguides.com/2670-dill-bouquet-seeds-bulbs.html Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program. Name: Dill – Superdukat Anethum graveolens Superdukat is an improved variety with a high (3%) essential oil content. This one is grown for its abundant foliage and particularly fine flavor. Annual. Plant produces very flavorful leaves and seeds. This variety has more foliage than other varieties. Seeds are used as a pickling spice and leaves are used in omelets, fish dishes, and salads. Also used as a garnishes. Leaves can be dried for later use. Plant Height: 24" tall. Dill (Anethum graveolens), a member of the carrot family, has become a preferred cookery herb for hundreds of years. It truly is highly valued for both its flavorful leaves as well as for its stinky seeds. The title “dill” originates from the old Norse term, “dilla,” which implies “to lull,” this specific plant having been regularly recommended like a tea to deal with insomnia and also digestive problems. In the middle ages it absolutely was considered to be a appeal towards witchcraft. Nowadays its essential oil is utilized in pharmaceutical drugs, cosmetic makeup products and also liqueurs. Dill is really a wonderful herb with a lot of cookery uses. Indigenous to southern Europe, it is a selection in Greek cooking. It’s quite common in Scandinavian as well as German food too. Fresh or even dried, dill leaves give a unique flavor to salads, fish, vegetable casseroles and also soups. Utilized whole or even ground, dill seeds increase zest to breads, cheeses, as well as salad dressings. The seeds are the most effective method to use dill in dishes that need cooking over the very long time.
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