Easy Growing: Organic Herbs and Edible Flowers from Small Spaces
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Growing a handful of herbs and edible flowers adds sparkle to dozens of meals year-round. Fortunately for us, these plants are not fussy. They’re simple to grow and will fit into any space you can provide, including a crack in a broken patio stone, the step next to your front door, or a windowsill. In Easy Growing, Gayla Trail—author of Grow Great Grub and creator of the top online gardening community, YouGrowGirl.com—shares the tips, ideas, and know-how you need to raise delicious organic edibles wherever you can squeeze in a planter.
Herbs give big rewards with a small amount of work—even the most inexperienced, space-strapped gardener will have success. This handbook includes:
• Guidance on choosing the right plants, designing dazzling in-ground gardens and striking edible containers, and growing herbs indoors year-round
• Ins and outs of growing fifty different plants and hundreds of varieties, from warm and aromatic Mojito mint to peppery nasturtium flowers, from fruity lemon verbena to exotic cinnamon basil, and more
• Handy tricks for winterizing plants and extending the outdoor growing period
• Simple recipes for cooking with and preserving your harvest: Herb-Encrusted Goat Cheese; Homegrown Bloody Mary Mix; Lavender Shortbread; Orange, Rosemary, and Honey Ice Cream
• Upcycling projects based on reusable materials
Perfect for novice gardeners and longtime enthusiasts looking for inspiration, Easy Growing is a fun, power-packed resource for creating a delicious herb garden anywhere. and then update cheapest prices immediately. Limited time Only!
Easy Growing: Organic Herbs and Edible Flowers from Small Spaces Feature
Easy Growing: Organic Herbs and Edible Flowers from Small Spaces Specification
Featured Recipe: Chive Blossom Vinegar
Chive blossoms are a short-term crop that come and go in the spring before you can bat an eyelash. Capturing their mild chive flavor in a good-quality vinegar is the perfect way to enjoy them well past their season.
Makes 1 cup
- 1 cup chive blossoms
- 1 cup white wine or white Vinegar
- Harvest the chive blossoms in the spring just after they open. To prepare the chive blossoms, snip off the stems and gently jostle them in a bowl of cool water to remove all dirt and debris. Pile the wet blossoms into the center of a clean, dry kitchen towel, pull up all of the corners to create a sack, and shake vigorously until the blossoms are dry.
- Stuff a clean pint-sized Mason jar with the clean blossoms.
- In a small saucepan, gently warm the vinegar over medium-low heat. Do not bring to a boil. Pour the vinegar over the blossoms, making sure to submerge them completely.
- Once the liquid has cooled, cover the jar with a lid made of nonreactive material such as glass. Alternatively, protect a metal canning lid by first placing a square of waxed paper between the jar and the lid.
- Store in a cool, dark cupboard for a week or two and strain into a second, clean or sterilized jar when the vinegar suits your taste buds.
Variations
Frankly, all herbal vinegars are delicious--experiment with several edible flowers, leaves, and seeds and keep a medley of flavors on hand.
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