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herbs your family likes, those that complement your menu and are
easy to grow indoors like basil, oregano, parsley, chives, thyme,
and sage. Purchase plants so they will be ready to harvest for the
holidays. Many garden centers now carry herb plants year-round; some
grocery stores sell them in their produce department.
Grow plants in individual containers or plant several in one larger
decorative pot. Select a container with drainage holes and one that
complements your table setting. Use a quality, well-draining potting
mix when transplanting herbs into another container.
Place a saucer or tray under pots with drainage holes to protect
your furniture. Or double pot plants when using a decorative
container that lacks drainage holes. Plant herbs in a smaller pot
with drainage holes or set several pots in a larger container. Place
pebbles in the bottom of the decorative pot. This elevates the inner
pots above any excess water that collects in the bottom of the
decorative pot, helping avoid root rot and the need to empty the
water in the saucer.
Dress up any meal by creating an edible centerpiece
with your herb plants. Set them on a decorative placemat to protect
the tabletop and add a few seasonal items to complete your display.
Grow herbs in a sunny window such as an unobstructed south-, east-,
or west-facing window when they are not decorating the table.
Consider adding artificial lights if sunlight is limited and the
plants have leggy stems and pale leaves. Keep the lights about 6 to
12” above the tops of the plants and leave them on for six to eight
hours if supplementing the natural light. Leave them on for 14 hours
a day, if this is the only light source. Set the plants on a
reflective surface to help shine light back up into the bottom of
the plants.
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Avoid drafts of hot and cold air and water thoroughly
as needed. Some herbs like basil, oregano, parsley, and marjoram
like soil to be slightly moist but not soggy while chives, thyme,
and sage like it a bit drier.
Grow basil to dress up a pizza, salad, or soup with a few leaves.
Add some oregano to season any tomato-based dishes such as pizza and
pasta. Use fresh thyme to flavor cheese, eggs, tomatoes, and
lentils.
Chives’ mild onion flavor is great on potatoes, but consider adding
it to soups, dips, seafood dishes, and omelets. Just snip a few
leaves and cut them into smaller pieces before adding them to your
dish.
Parsley is high in vitamin C and is often added to soups, pasta,
salads, and dressings. Harvest a sprig at the end of the meal to
freshen your breath.
Add several pairs of snips and let everyone add their favorite
herbal seasonings to their meal. You may need to show your guests
how to harvest and use the herbs to get them started. Let them know
that harvesting the herbs encourages new growth for future use.
Make this year’s holiday meals memorable. Invite your
guest to enjoy the fresh flavor and fun of seasoning their meals
right at the table.
Melinda Myers has written over 20 gardening books, including Midwest
Gardener’s Handbook, 2nd Edition and Small Space Gardening. She
hosts The Great Courses “How to Grow Anything” instant video and DVD
series and the nationally syndicated Melinda’s Garden Moment radio
program. Myers is a columnist and contributing editor for Birds &
Blooms magazine. Myers’ website is www.MelindaMyers.com.
[Photo courtesy of MelindaMyers.com] |
