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I'm trying this coriander this year http://www.marshalls-seeds.co.uk/coriander-calypso-seeds-pid3167.html so hopefully it will provide lots of lush leaves and won't run straight to seed.
My herb book advises 'If growing for the seeds choose the sunniest and hottest spot in the garden. If you do not want the plant to run to seed choose a spot with partial shade. When growing for leaves, pick off any flowers as soon as seen to prevent running to seed'.
Yesterday's "Woman's Hour" had a recipe for Mexican tacos that required various fresh herbs. I decided to try it, and was able to pick the required thyme, mint, tarragon and coriander all fresh from the garden. The tacos were absolutely delicious! Oh, and I even substituted our home-grown chard for the spinach in the recipe.
Coriander does tend to run to seed but you can save the seeds and use them as a spice, or sow some for next year.
Hi there - in Spain and USA coriander is called cilantro so I've always assumed it's the same herb !!!
I've grown coriander from seed for a few years now - best to grow it in situ, with some shade but plenty of warmth for leaf production - harvest leaves regularly and from the top if seed head developing - this encourages leaves from below. Plant readily goes to seed if insufficient water but seeds are a useful spice so a good plant for both leaves and seeds. Interestingly, the leaves and seeds have quite different flavours.
I don't know too much about basil although have both green and purple seedlings at the moment. Have decided to take Monty's advice and plant them in greenhouse with the tomatoes and not outdoors. I think that he said basil requires heat and not too much water.
I also read an article recently about commercial herb plant suppliers who "stroke" their seedlings to encourage them to produce stronger stems - am always willing to give anything a go so am doing this with the basil and other thin stem seedlings - all are doing well but not a scientific experiment so don't know how they would be doing in the absence of "stroking" !!!
I don't know of different varieties of coriander so cannot shed any light Adam Pasco about 'leisure' but would be interested to hear from others as I must say that I prefer the leaves to the seeds
I planted some coriander for the first time ever about ten days ago and it is up and looking good, so it must be easy to grow! Nice that the early leaves look like the mature ones too - it's reassuring it's not just another patch of weeds. (Unlike basil which always seems to turn into fat hen in my garden).
The packet I sowed (Mr.Fothergill's) says "Coriander" and then underneath "Cilantro (for leaf)". The pack next to it said it was for seeds, but didn't have Cilantro on the front, (I think),
Has anyone spotted French tarragon plants in any of the supermarkets/garden centres or pound shops? I grew some of the russian stuff but it's pretty tasteless.
Adam, coriander is the seed and cilantro the fresh leaves. Also,Excitable, French tarragon does not set seed, but can easily be grown from cuttings. The Russian stuff is useless. Tarragon needs to be wintered inside.
I like the idea of comfrey ointment, I use comfrey as a feed for my plants, I hope the ointment doesn't smell as vile, the plants seem to like it.
nikki2 wrote (see)
I HAVE 3 STANDARD POTS ON MY KITCHEN WALL WHICH IUSE TO TO GROW MY HERB INI.E. MINT BASIL THYME ETC IHAVE BEEN BUYING THEM FROM SUPERMARKETS WITH MIXED RESULTS ANY IDEAS HOW TO MAKE THEM STRONGER AND LAST LONGER NIKKI2
Supermarket herbs, basil in particular, have usually been "forced", grown in hot houses with loads of nutrients. Taken out of that environment they struggle to cope. You're better off buying from plant nurseries.
Basil is very very easy to grow from seed. Just sprinkle the seeds on top of damp mix, pat down firmly, and keep the mix moist till germination. Afterwards they need plenty of sun and reasonable moisture.
I HAVE BEEN TRYING TO GROW HERBS IN POTS IN MY KITCHEN WITHOUT MUCH LUCK WHERE AM I GOING WRONG
They need plenty of sun and warmth. Could that be a problem?
I think it is different for for everybody, as the conditions in our kitchens and homes very a lot, mine is a small cold house with small windows, herbs are not happy here,I grow them mainly in the garden, If you have a window sill in your kitchen that gets lots of light try them there or on an outside window sill, or a green house is good, keeps the chill of them in the winter.
Great article, I like the information gives about household, daily use food ingredients. Yes we are eating herbs unknowingly from our food.Natural medicine in this so much different type of herbs information is mention...
I buy basil just because I love the smell. I usually get one of the large pots from a supermarket. In the past these have died fairly quickly, but I have a pot now which I have just had to pot on. It lives on the kitchen windowsill (but I take it into the room at night). It is now a sturdy plant around 60cm tall. I sometimes take some leaves, but always from the top as though pinching back. The stems are now getting woody and I am hoping to get it through the winter. When I come into the kitchen I brush it with my hand and the room is filled with the great air freshener of Basil.
I have made a rosemary hedge for my sons small garden.It grew quite quickly and we trim it into shape.Smells lovely when you brush against it.you can also make a disinfectant from Rosemarie and air freshener.