There are plenty of reasons why I love herbs though; way beyond the beauty supply aspects…

Herbs are easy to grow: In my experience, herbs are easier to grow than vegetables or non-herb flowers. They do have sun and shade and soil type preferences like any other plant, but I’ve found that I can be a little more slack with herb care and they still grow well. For example most herbs do fine in soil that’s a little dryer, so they’re great in containers or hanging baskets even if you’ve been known to forget watering once in a while. They’re easy as pie to start from seeds and equally as easy to grow from cuttings.

Many herbs can be grown inside easily: So long as you have a decent window with some light each day you can grow herbs right in your kitchen year round. I love this aspect because it means you can have fresh basil, chives, chamomile, or your other faves fresh snipped, even in winter to use for cooking. Before I ever had a yard I grew all my herbs inside or on my patio in containers, but would pull them inside during the cold months and they did fine.

Herbs are mostly pest and disease free: Many herbs are naturally disease resistant and insect repelling. This not only makes them an easy plant to care for but ideal for companion planting – i.e. planting along side flowers and veggies you want to protect from insects.

Herbs are versatile and long lasting: Herbs can be used in their fresh form or dried. They can be infused and saved in oils or even frozen in ice cubes to save. If saved properly you can use herbs for a long while after you’ve harvested them.

Herbs are cheap: If you buy herbs it can be costly, especially if you buy organic. Fresh herbs are almost always overpriced at the store, but even dried they’ll cost you and won’t taste as good if you’re using them for cooking. Herb seeds however, are inexpensive and yield a lot, so along with being easy to grow you get a lot of use out of one little seed packet.

They are lovely: Many herbs have gorgeous flowers and look stunning in beds or containers. Also I love the varying styles of leaves that herbs have – equally as pretty as the flowers.

Herbs are so flipping useful: I can’t think of any room of my house that I don’t use herbs in. I’ve used them for cooking, homemade beauty products, homemade hair coloring solutions, medicine, homemade cleaning solutions, homemade air fresheners, and more. I’ve used them to make scented paper and pressed them and turned them into gift tags. You can use them to scent bouquets of flowers or use them for home decor. Herbs have seriously thousands of uses.

Are there downsides?: Well nothing is perfect. Many herbs are naturally evasive and grow and spread quickly so dividing and finding ways to use them fast or give them away can be an issue. You can always compost extras though or save them for later. The harvesting process when drying can be time consuming depending on the herb. Also if grown outside perennial herbs can need winter protection.

Overall though herbs are one plant I think most gardeners could use more of. What about you? What kinds of herbs do you plant and why?

[images via stock.xchng]

Post from: Blisstree

Why herbs are my favorite garden plant

Hargrove explained that when blood sugar levels are high, a process known as protein glycation occurs in which the sugar bonds with proteins to eventually form what are known as advanced glycation end products, also known as AGE compounds. The acronym is fitting because these compounds activate the immune system, resulting in the inflammation and tissue damage associated with aging and diabetes.

The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries – which are widely touted for their antioxidant capabilities – contain roughly five percent phenol by dry weight.

In one sitting I can easily eat about a hundred grams of blueberries, but I don’t think I use more than a gram of spices and herbs in any one dish. However, I do use herbs and spices quite regularly, especially oregnao, basil, thyme, and rosemary. Any ideas for sage-recipes?

Post from: Blisstree

Herbs and Spices Help Fight Diabetes and Aging