Herbs are indispensable in the kitchen, as they largely depend on the finest flavor and delicious food. So what better to grow them in the plot! If you are already doing, congratulations! Perhaps in this article discover a datito did not know … And if he has not yet grown, do not think twice. There is nothing nicer than resort to own garden for herbs and spices that give flavor-and spice up some mischief with the family meal. Nor should we shy away thinking that this is a very demanding job. Most herbs do not need great care and effort or planted directly in the ground or in pots, which, of course, does not preclude using seedlings.
Seafood, salads and casseroles enjoy the company of cilantro leaves.
Its seeds are also used in cooking, especially Indian food and if they are coated candy can be added to homemade jams and liqueurs, providing a very special flavor.
Coriander is an annual plant that is planted directly in the months of February, March, April, August and September (and can be ready for next month), a full row in rows 40cm apart. It is necessary to thin when the plants are three blades, leaving between them separation 10cm in line.
It requires a cool climate, not too cold in winter, so you can plant it in a greenhouse, or too hot in summer, when it rises and grows quickly, preventing the use of its leaves. With respect to the ground, the best interest of the cilantro is one rich and well drained.
When the plant reaches a height of about 20cm, can be harvested stems and leaves can be repeated each time the operation to recover.
Parsley enhances almost any dish and is indispensable in the preparation of typical and tasty “pebre”. Its great virtue is that it does not mask the natural taste of food, but it highlights. There are two varieties of parsley: the most common is the smooth leaf, the other curly leaf, not used as a condiment, but mainly as a decorative element.
It also has many vitamins, is a good diuretic and infusion is good for the inconvenience strictly female. Another way to use it is in eliminating odors in your hands, when you have worked in the kitchen, such as onion or fish, which comes only rubbing a few leaves of parsley.
It is sown throughout the year directly in grooves or lines, 1.5 cm, maximum depth. As grows thick, it should be eliminating the weakest while the plants reach maturity until they were at 20cm distance between them.
As the seed germination is slow, do not worry about the delay of the seedling to appear, as it can take up to 40 days. To accelerate this process should wet the seeds 10 hours before sowing, or put them between two layers of wet blotting paper and leave in the refrigerator for about two weeks.
It is often said that it is difficult to grow parsley, but if the soil is rich and the land is well-prepared for the roots to penetrate deep, there is no problem. Parsley grows well in pots, but the land must also be rich, have very good drainage. As often give seeds the second year, it is important to replant each season to ensure the succession.
With regard to harvesting, whenever needed, a few sheets are cut to the plant. If you want bouquets, cut the whole plant close to the ground once the stems are about 20 cm.
In winter it is important to protect it from frost, recommending tunnels cover with plastic sleeves.