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Mediterranean Cuisine

Basil: The King of Herbs | How to Grow, Harvest, and Use It

by Gregory October 6, 2024

written by Gregory 4 minutes read

Basil: The King of Herbs

Basil is a popular herb that is known for its delicious flavor and versatility in cooking. It is also known as the “King of Herbs” because of its popularity and its name, which comes from the Greek word “basileus,” meaning “king.”

When to Harvest Basil

You can start harvesting basil as soon as the plant has at least six sets of leaves. After that, you can harvest basil as often as you need it. The best time to pick basil is in the morning when the essential oils are at their peak freshness.

How to Harvest Basil

Small harvests: To harvest a small amount of basil, just remove a few leaves for use.
Large harvests: Cut back whole stems for use in larger harvests. Cutting back entire stems will result in a bushier plant that produces more leaves.
Harvest from the top down: When harvesting basil, start from the top of the plant and work your way down.
Cut back to a third: If you are cutting back entire stems, cut back to a third of the plant’s height, cutting above a leaf pair.
Pinch back regularly: If you have not been regularly picking your basil, be sure to pinch back the plant at least every six weeks to encourage bushy growth.
Pinch back blooms: Also, pinch back any blooms to facilitate foliage growth.

Tips for Harvesting Basil

Use sharp shears or scissors to cut the basil stems.
Avoid cutting into the woody stems of the plant.
Harvest basil regularly to encourage new growth.
Store basil in a cool, dark place to extend its shelf life.

Using Basil

Basil is a versatile herb that can be used in a variety of dishes. It is commonly used in Italian, Mediterranean, and Thai cuisine. Basil can be used fresh, dried, or frozen.

Fresh basil: Fresh basil is the most flavorful and aromatic. It can be used in salads, sauces, soups, and stews.
Dried basil: Dried basil has a more concentrated flavor than fresh basil. It can be used in spice blends, rubs, and marinades.
Frozen basil: Frozen basil is a great way to preserve the flavor of basil for later use. It can be added to soups, stews, and sauces.

Growing Basil

Basil is a relatively easy herb to grow. It can be grown in pots or in the ground. Basil prefers full sun and well-drained soil.

Planting basil: Sow basil seeds indoors 6-8 weeks before the last frost. Transplant the seedlings outdoors after the last frost.
Watering basil: Water basil regularly, especially during hot weather.
Fertilizing basil: Fertilize basil every few weeks with a balanced fertilizer.
Harvesting basil: Start harvesting basil as soon as the plant has at least six sets of leaves. Harvest basil regularly to encourage new growth.

Troubleshooting Basil Problems

Basil is a relatively low-maintenance herb, but it can sometimes be affected by pests or diseases.

Pests: Aphids, spider mites, and whiteflies are common pests that can affect basil plants.
Diseases: Basil can be affected by a variety of diseases, including downy mildew, powdery mildew, and basil wilt.

If you are having problems with basil pests or diseases, consult with your local nursery or garden center for advice.

Conclusion

Basil is a delicious and versatile herb that is easy to grow and use. By following the tips in this article, you can enjoy fresh basil all season long.

Herbs

How to Grow and Use Marjoram: A Complete Guide

by Donna July 12, 2021

written by Donna 2 minutes read

How to Grow Marjoram

Introduction

Marjoram is a herb that’s easy to grow and has a sweet, delicate flavor. It’s perfect for adding to Mediterranean dishes like meat, stuffings, and pasta.

Growing Marjoram

When to Plant: Sow seeds in spring or buy young plants from a nursery after the last frost.
Where to Plant: Choose a sunny spot with well-drained soil.
How to Plant: Sow seeds in seed compost indoors, then transplant outdoors after the last frost. Or, plant young plants directly in the garden.

Caring for Marjoram

Watering: Water marjoram regularly, especially during hot, dry weather.
Fertilizing: Fertilize marjoram monthly with a balanced fertilizer.
Pruning: Remove flowerheads before they open to promote new growth.

Harvesting Marjoram

When to Harvest: Harvest marjoram leaves on a sunny morning when they’re full of flavor.
How to Harvest: Cut the leaves off the stems and use fresh or dry them for later use.

Storing Marjoram

Fresh: Store fresh marjoram leaves in a plastic bag in the refrigerator for up to a week.
Dried: Dry marjoram leaves by hanging them upside down in a dark, warm place for a few weeks. Then, store the dried leaves in an airtight container.

Using Marjoram

Marjoram is a versatile herb that can be used in a variety of dishes.
In Cooking: Add marjoram to meat, stuffings, pasta dishes, and more.
As a Tea: Steep marjoram leaves in hot water to make a soothing tea.

Troubleshooting

Pests: Marjoram is rarely bothered by pests, but aphids can sometimes be a problem. Remove aphids by hand or spray them with water.
Diseases: Marjoram is not prone to diseases, but root rot can occur in wet conditions. Avoid overwatering and plant in well-drained soil.

Gardening

Capers: The Tiny Buds That Pack a Flavorful Punch

by Gregory August 31, 2020

written by Gregory 4 minutes read

Capers: The Tiny Buds with a Big Flavor

Capers are tiny flower buds that are pickled or brined in salt. They have a strong, distinct flavor that is often compared to mustard and black pepper. Capers are used in a variety of culinary dishes, including sauces, pizzas, fish, and salads.

What are Capers?

Capers are the unopened flower buds of the caper bush, a shrub-like perennial that is native to the Mediterranean region. The caper bush has thorny branches and white flowers with purple stamens. The flower buds are picked and pickled or brined in salt to preserve their flavor.

How are Capers Used?

Capers are used in a variety of culinary dishes to add a salty, briny flavor. They are often used in sauces, pizzas, fish, and salads. Capers can also be used as a garnish or as an ingredient in compound butter or mayonnaise.

What are the Different Sizes of Capers?

Capers are graded according to their size. The smallest capers are called nonpareils, and the largest capers are called thirds. The size of the capers affects their flavor and texture. Nonpareils are the most prized and expensive capers because they have a more delicate flavor and texture.

What is the Flavor of Capers?

Capers have a strong, distinct flavor that is often compared to mustard and black pepper. The flavor of capers comes from the presence of mustard oil, which is released when the plant tissue is crushed.

What are the Health Benefits of Capers?

Capers are a good source of vitamins and minerals, including vitamin C, vitamin K, and iron. They are also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.

How to Grow Capers

Capers can be grown from seed or from cuttings. If you are growing capers from seed, it is important to find a seed source that is reliable. Caper seeds are very tiny and germinate readily, but in low percentiles. Dried seeds are more difficult to germinate and should be soaked for one day in warm water, then wrapped in a damp towel, sealed in a jar, and refrigerated for two to three months. Post refrigeration, re-soak seeds overnight and then plant at a depth of 0.5 inches (1 cm) in a well-drained medium.

If you are growing capers from cuttings, it is important to collect cuttings from healthy plants. Cuttings should be taken in February, March, or April and should be about 6 to 10 inches long. Cuttings should be planted in a loose, well-draining soil medium with a heat source at the base.

How to Care for Caper Plants

Caper plants are relatively easy to care for. They require a steady stream of strong sunlight and an arid climate. Caper plants are drought tolerant and can tolerate summer temperatures of over 105 degrees F. (41 degrees C.).

Harvesting Capers

Capers are harvested when the flower buds are still immature. The buds are picked by hand and then pickled or brined in salt. The size of the capers affects their flavor and texture. Nonpareils are the most prized and expensive capers because they have a more delicate flavor and texture.

Grading Capers

Culinary Uses of Capers

Conclusion

Capers are a versatile ingredient that can be used to add a salty, briny flavor to a variety of dishes. They are a good source of vitamins and minerals, and they are also a good source of antioxidants. Capers are easy to grow and care for, and they can be harvested and used fresh or preserved.