Eco-friendly tools and advice for environmentally responsible living

Most people think of cooking with fresh produce during the spring and summer months.  But don’t forget about those fresh tastes during the fall and even winter months!  Herbs are a great way to get your “five a day” when it’s cold out.  Two of the easiest to grow are basil and parsley.

 

Basil is one of the most widely grown herbs, and is familiar to most.  There are many species with varying colors, textures, and flavours, so there’s one for just about everyone’s taste.  It is reported to have antidepressant, antiseptic, and soothing properties.  I have even used the leaves with good success as a natural insect repellent.

 

Parsley is also a very common herb, with much better uses than as the commonly seen garnish.  This herb has different species which vary in appearance.  It is high in vitamins A and C, which act as antioxidants, and contains an important flavinoid which is an anti-allergen. It is also excellent in preventing or treating halitosis.

 

Both of these herbs can be started from seed in the spring – the seeds are tiny, but don’t let that fool you:  start with three seeds per six-inch pot.  Your plants won’t grow well if they are competing for space and nutrients, so after the seedlings are about three inches tall, thin your little crop to the healthiest sprout.  They will require at least six hours of direct sunlight, so it is best to put them in a south- or west-facing window; east can work, but north is no good.  Depending on your location, it might be a good idea to supplement with a grow light, say, if you have a building next to you that interferes with natural radiance (basil really prefers more than six hours).  If you decide to use a grow light, you can plant at any time of the year, provided you supply the right temperature also.  Make sure they have good drainage; one hole in the bottom of a six-inch pot is sufficient.  Pinch (or clip) your basil to encourage branching, and watch out for flower heads – remove those before they open as flowering often makes basil bitter (this is easily done daily in passing).  Get them started and they can be happy indoors for a nice, long while.

 

One of my favourite ways to incorporate these healthful herbs in my diet is pesto.  Adding parsley to a basil pesto gives it more body and a lighter flavour.  It’s a wonderful way to enjoy fresh, tasty, good-for-you food when you need a little revving up in the colder months.  It is a treat tossed with freshly cooked pasta and green beans, combined with boiled new potatoes, or simply spread on whole grain bread. 

 

 

Check these links for more information:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100