Why own an Italian herb garden? You must be wondering why of all
the herb gardens, the Italian herb garden stands out. The reasons are
many-fold. First and foremost, some of the most tastiest and famous
cuisines that come from Italy contain its famed herbs .like chives,
basil and oregano. These combine to give a distinct flavor to Italian
recipes. Behind the great Italian cooking are the fresh ingredients
straight from the kitchen herb garden. Every time you take a stroll in
your Italian herb garden, the aroma of the potent and magical herbs make
you feel like you are on a sojourn to the Mediterranean. The Italian
Herb garden is never complete without the following versatile herbs.
Garlic:
Garlic is probably the most used herb in Italian cuisine. Garlic is permanent fixture in every Italian herb garden. The amazing part of growing garlic is that it requires minimal care and attention. It can be nurtured, harvested and stored for future usage by freezing or drying as garlic cloves. Garlic is a perennial herb that grows about two feet tall and prefers moderate soil and lots of sun. The leaves can be used in salads although the bulb is the most common used portion. It is a powerful natural antibiotic and reduces blood pressure in hypertensive conditions.
Chives:
Chives are probably the most tolerant and easy to grow perennial herbs. Every part of a chive plant is edible. The flowers add hue to the garnishing, leaves can be seasoned with mashed potatoes, sauces and sandwiches and bulb can be cut fine to replace onion. Since chive is anti-fungal and anti-bacterial, its paste is used to prevent infection in wounds.
Rosemary:
Rosemary is a wonder herb, one of the oldest and finest of all Italian culinary herbs found from Rome to Scotland. The magic herb is used as a cure for respiratory ailments, anxiety and depression. It is even known to stimulate hair growth in men. The honey bees just love rosemary and honey made from the flowers of rosemary is famous for its superior quality. Similar to many other Mediterranean plants, the rosemary has its own specific pruning time and will remain healthy for many years if pruned correctly.
Sage:
Sage is an evergreen perennial and is best in sandy, lime soil. It grows to around two feet when given full warmth of sun. Sage is used in a lotion for treating skin sores and blood clotting. Sage tea relieves throat pain, chewing fresh leaves soothes mouth sores. Sage is also used as a deodorant and hair wash to remove dandruff. Sage enhances the aroma of pork, lamb and sausages and flavors of salads, pickle and cheese. Use grounded sage and crumbled sage leaves sparingly as this herb is absorbed in the food fairly quickly.
Oregano:
Oregano is also known as wild Marjoram. In Greek, it means 'the joy of the mountain'. It is a perennial that likes warmth of the sun, well-drained and slightly alkaline soil. Cultivation of Oregano is through seed, root division or cuttings. Oregano goes well with vegetables, roast beef, lamb, chicken, pork and shellfish. Marjoram or oregano complements stuffing for poultry, dumplings and herb scones or breads. Oregano is used to help perspire during treatment of cold, flu and fever.
Fennel:
Fennel is also known as sweet cumin or finocchio. Fennel is a perennial that can reach four to six feet height and prefers dry, sunny areas. It is fairly easy to grow and can sustain growth in most average to poor soils. Fennel stems and leaves are all edible, the spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are used as vegetable. Use fennel leaves into oily fish like mackerel. Sprinkle finely chopped stems and leaves on salads and cooked vegetables to get a great flavor.
Experience the joy of growing your own Italian herb garden indoors or outdoors throughout the year. Improve your health with all natural home made Italian recipes, beautify your home, patio, garden or deck with beautiful versatile Italian wonder herbs and spices.
Garlic:
Garlic is probably the most used herb in Italian cuisine. Garlic is permanent fixture in every Italian herb garden. The amazing part of growing garlic is that it requires minimal care and attention. It can be nurtured, harvested and stored for future usage by freezing or drying as garlic cloves. Garlic is a perennial herb that grows about two feet tall and prefers moderate soil and lots of sun. The leaves can be used in salads although the bulb is the most common used portion. It is a powerful natural antibiotic and reduces blood pressure in hypertensive conditions.
Chives:
Chives are probably the most tolerant and easy to grow perennial herbs. Every part of a chive plant is edible. The flowers add hue to the garnishing, leaves can be seasoned with mashed potatoes, sauces and sandwiches and bulb can be cut fine to replace onion. Since chive is anti-fungal and anti-bacterial, its paste is used to prevent infection in wounds.
Rosemary:
Rosemary is a wonder herb, one of the oldest and finest of all Italian culinary herbs found from Rome to Scotland. The magic herb is used as a cure for respiratory ailments, anxiety and depression. It is even known to stimulate hair growth in men. The honey bees just love rosemary and honey made from the flowers of rosemary is famous for its superior quality. Similar to many other Mediterranean plants, the rosemary has its own specific pruning time and will remain healthy for many years if pruned correctly.
Sage:
Sage is an evergreen perennial and is best in sandy, lime soil. It grows to around two feet when given full warmth of sun. Sage is used in a lotion for treating skin sores and blood clotting. Sage tea relieves throat pain, chewing fresh leaves soothes mouth sores. Sage is also used as a deodorant and hair wash to remove dandruff. Sage enhances the aroma of pork, lamb and sausages and flavors of salads, pickle and cheese. Use grounded sage and crumbled sage leaves sparingly as this herb is absorbed in the food fairly quickly.
Oregano:
Oregano is also known as wild Marjoram. In Greek, it means 'the joy of the mountain'. It is a perennial that likes warmth of the sun, well-drained and slightly alkaline soil. Cultivation of Oregano is through seed, root division or cuttings. Oregano goes well with vegetables, roast beef, lamb, chicken, pork and shellfish. Marjoram or oregano complements stuffing for poultry, dumplings and herb scones or breads. Oregano is used to help perspire during treatment of cold, flu and fever.
Fennel:
Fennel is also known as sweet cumin or finocchio. Fennel is a perennial that can reach four to six feet height and prefers dry, sunny areas. It is fairly easy to grow and can sustain growth in most average to poor soils. Fennel stems and leaves are all edible, the spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are used as vegetable. Use fennel leaves into oily fish like mackerel. Sprinkle finely chopped stems and leaves on salads and cooked vegetables to get a great flavor.
Experience the joy of growing your own Italian herb garden indoors or outdoors throughout the year. Improve your health with all natural home made Italian recipes, beautify your home, patio, garden or deck with beautiful versatile Italian wonder herbs and spices.
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