Tag: Herb Garden

ECONOGAL > Herb Garden

Harvesting Dill Seed

Posted on by Econogal

A Favorite Herb

Dill seed is one of the many herbs I harvest. It is a messy process. And time consuming. Dill heads that are not totally dry need to be hung upside down in a paper bag. If you do not use the bag, seeds drop all over the ground.

A secondary method is to allow the seed to dry on the stalk. This is possible if you live in a very dry climate or are encountering a lengthy dry spell.

Labor Intensive

Harvesting dill seed is labor intensive, much like coriander seed. Perhaps commercial growers have machines. But this hobby herbalist does not. While some herbs such as sage and basil can be hung to dry then crumbled as needed, dill takes more work. A lot more!

First separate the seeds from the umbels. This part of the plant is shaped like an umbrella and holds the yellow gold flowers which then produce the seed. If you have used the bag method some seeds may have dropped to the bottom of the bag. But often the heads still contain seed.

After separating the seed from the umbels, the cleaning process begins. But NO Washing! Water may cause germination.

Cleaning dill seed is much like cleaning grains by hand. Sifters and colanders are needed. Wind or fans can help too.

Umbel

A dried umbel containing dill seed.
After hanging upside down in a bag for a month, seeds still cling to the umbel.

Sifting chaff.

Sorting dill seed from chaff
Harvesting the dill seed is a lengthy process with lots of waste.

Sifters with graduated-sized screens

Three sifters stacked during the cleaning process.
Stems and umbels are the first to sift out during the cleaning process.

Processing the Dill Seed

Large planting of dill on a patio.
Volunteer Dill Forest

Seeds saved for sowing in the garden next year can simply sort into an envelope or other seed storing container. However, dill seed to use in cooking requires cleaning the chaff. This outer cover of the seed is not desirable for consumption. It is a multi-stepped process to separate the seed from the chaff.

A warning- the process can be messy. Furthermore, working outdoors can result in a forest of dill next year.

I first use a colander to separate the largest of the stems from the seed material. Then I use a larger mesh sifter or sieve and shake down into a smaller meshed sifter. The lighter, smaller chaff passes through. Mostly seed remains.

An alternative method uses a light breeze outdoors or a fan indoors. The seed can be sifted back and forth utilizing the moving air to shake the chaff off the seed. Occasionally seed will also blow out/away. Indoors can get messy.

Time Consuming

Canning jar filled with dill seed
Almost ready to use.

Harvesting edible dill seed is time consuming. Saving dill seed for growing next year is so much easier. However, I do like to have dill seed on hand for both winter soups and breads. So, I will take the time to at least harvest enough to fill a small spice jar. Now you know why spices are so expensive in the grocery store.

Review of Herb Books

Posted on by Econogal

Three Herb Books Reviewed

I love cooking with herbs. But I do not own a single culinary herb book. Most of my gardening books have a section on herbs or information on individual herbs. Additionally, I have four herb books mostly based on medicinal uses. They are all quite interesting to read but I have yet to fully utilize their information. I am going to talk about three of the herb books today.

Ortho’s All About Herbs

Maggie Oster is the author of Ortho’s All About Herbs. I own the 1999 edition and find it a compact reference guide. Even though it is condensed, only six pages devoted to culinary use of herbs and a similar number for medicinal use, the guide is chalk full of information. Not much white space is left on the page.

What I like best about this herb book is the table of Common Herbs and Their Uses on pages 8-11. A close second is the detailed index. Since it is a how-to book there are plenty of pages devoted to educating a novice. About half the book is devoted to individual plants. While Basil earns an entire page, most of the described herbs share space. Much like in a garden.

National Geographic Guide to Medicinal Herbs

National Geographic Guide to Medicinal Herbs: The World’s Most Effective Healing Plants was co-authored by Rebecca L. Johnson, Steven Foster, Tieraona Low Dog, M.D. and David Kiefer, M.D. This book is impressive. Gorgeous photography and beautiful illustrations accompany eight chapters of herbal information.

Since this herb book focuses on medicinal use, the plants are grouped by which part of the body they aid. For example, Chapter Four covers herbs useful for digestive ailments. However, each herb is only covered under one section. But the authors do indicate alternative therapeutic uses.

Readers may find it interesting to discover the inclusion of plants not considered herbs. Perhaps the inclusion of edibles such as tomatoes and various berries is the reasoning behind the long title. Whether herb or non-herb, the information contained is extensive.

Medicinal Plants At Home

The third book I want to share comes to us via Spain. Marìa Trànsito Lòpez Luengo and Carlota Màñez Arisò are the co-authors of the informative herb book Medicinal Plants at Home. I like how the authors organized the book.

First, there is an overall introduction. Then, the herbs are broken into groupings for subgroups of individuals, travelers, children, the elderly, etc. There is a short section on using herbs throughout the house and then the herbs are typed by how they affect the body. The authors discuss if the herbs are used for relaxation, anti-inflammatory purposes or as an immuno-stimulant.

Each herb is discussed and photographed. The authors indicate uses and include precautions and if/when the herb is contraindicated. Further, the plant is described and natural habitat disclosed. A recipe for each is included under the remedies section.

Herb Books for the Herb Garden

I am still expanding my herb garden. Currently, my herbs have more culinary applications than medicinal. While I have added both rose hips and lavender to my bath water, I have yet to make any teas or poultices. My horehound is a wonderful ground cover but I do not know how to turn it into a cough drop.

A fourth herb book is quite different and I am still reading it. Therefore The Illustrated Encyclopedia of Healing Remedies will be reviewed at a later date.

Modern medicine has replaced herbal medicine at the household level. I truly do not personally know anyone who mixes their own concoctions. My comfort level at this point in time is quite low with respect to preparing my own medicinal therapies. But, I am interested in adding herbal teas to my repertoire.

Enjoy the slide show.

 

 

 

 

 

New Kitchen Herb Garden

Posted on by Econogal

Establishing the New Kitchen Herb Garden

Last year’s garden extension was the raised row garden which fills a great bit of space in the side lot. But this year’s addition is a new kitchen herb garden. It is located on the back side of the new patio. This allows the new kitchen herb garden to face east. The patio wall provides shade from the afternoon sun. Always a bonus out here on the high plains.

The poured concrete raised garden has a PVC pipe running beneath which allows the patio to drain. Currently the planter is hand watered. This keeps me checking the progress of the plants in the new kitchen herb garden.

Transplants from Divisions

Two of the plants growing in the garden are divisions from existing plants. The lemon balm was relocated in the fall of 2017 from a spot now incorporated into the patio. Then in the fall of 2018, the plant was divided and a small amount placed in the new kitchen herb garden. I was very excited to see it appear this spring. We use lemon balm in our hummus.

Our other transplant was a division of chives. These herbs are the first to appear in the spring. They are an easy plant to divide. I have them centering the bed. If you have never divided plants, chives are a great plant to practice on.

New Plants

Perennial herbs are the focus of the new kitchen herb garden. I have two types of sage in the garden. The common sage is a perennial while the pineapple sage may or may not make it through the winter. This is a first year for me to grow pineapple sage and I can’t wait for the red blossoms. The local hummingbirds will love it.

The thymes, a lemon and German will winter over easily. I love using thyme in my cooking. The two types give me a savory and a citrusy option. I also have two mints, an orange mint and a Corsican mint. The Corsican is very low to the ground with extremely small leaves. I will need to keep an eye on the orange mint since I do not want it to overtake the entire box.

Tender perennials like the stevia and lemon grass will be interesting to watch over the winter. The placement of the new kitchen herb garden might create enough of a micro-climate that they make it through the winter. Of course, the type of winter will have a say as well. The same holds true for the two rosemary plants and the lavender.

My lone annual is a purple leaf basil.  I planted it in front of the chives for a dramatic effect. The textured deep purple leaves are perfect in front of the lavender blooms of the chives. The majority of my cooking basil remains in the side garden. We live on basil in the summer so the dozen traditional plants would over- take the new kitchen herb garden.

Diagram of Garden

Diagram of new kitchen herb garden
Diagram of New Kitchen Herb Garden

 I hope you enjoy the slide show!