Some people love to cook, embracing it as a time of relaxation. Others on the other hand, unfortunately        consider it a bothersome but necessary chore requiring a level of energy far beyond their own desire.

Regardless of where you might fall between these two opposite ends of the scale, one thing we all have in common is that we all love good tasting food – no matter who ends up cooking it. You can easily enhance and brighten up many otherwise bland recipes simply by using specific herbs suitable for that dish.

#1: Understand what types of dishes herbs are good for. For example, basil, oregano, and parsley are commonly used in Italian cooking. If you like Italian food, these are good choices. From pasta sauces to pizzas to breaded chicken breasts, these herbs will be used. However, other herbs such as Thai basil and lemongrass are good choices if you prefer Asian cuisines. When you know the categories which your herbs can fit into, it will help you determine which herbs to use when preparing basic dishes. For example, simply adding in some fresh chopped Thai basil with your white rice, served as a bed for curry chicken will add that extra touch of flavor to your meal.

#2: Grow your herbs. If you want to really learn how to cook with herbs, then grow some of your own.

Especially during the summer months, nothing compares with fresh grown herbs.

#3: Grow what you like to eat. Think of the types of foods you buy, or the types of restaurants you visit. If you like Mexican restaurants, then consider growing herbs such as cilantro. Cilantro is great for many Mexican dishes, especially in salsas or in fresh salads.

#4: Learn about your herbs. To become a better cook, it is helpful to learn about flavors and what goes with what kind of dishes. Study the uses of herbs by looking through cookbooks and finding recipes which utilize these ingredients. Look at how much is used, are they dried or fresh? Are they used in soups or stews? Are the herbs added towards the end of the cooking or the beginning? Looking for these answers from the “Pros” will only help you when it comes time for you to pull out your chopping knives.

#5: Don’t be afraid to experiment. Try a new herb which you have never grown before. Perhaps it is a different variety of basil (there are lots out there), or maybe try growing some flat parsley along with curly parsley. Each variety of herbs holds their own flavor and taste. You will never know what you like until you try it!

There is no limit to the creativity one can find in the kitchen – and in the garden. No one has to be a professional chef to know how to prepare a decent meal. It only takes just a bit of initial bravery to try new things, a bit of learning from those who already know, and a little creativity to make it your own.

When you learn over time what works and what doesn’t work for you, cooking will become easier and more enjoyable. The convenience of having fresh herbs will give you greater satisfaction as you master the world of growing and using your favorite culinary herbs!

Elizabeth Krause is a guest blogger who publishes a website featuring easy Italian recipes, many of which use fresh herbs for true authentic flavoring. Her favorite Italian herb is sweet basil which she uses in many pasta dishes as well as a garnish. An example is her zucchini and eggplant pasta recipe which she serves on simple rimmed pasta plates. She also uses fresh basil during the summer in tomato based salads.

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Almost any container can be used to start seeds including old milk containers or egg cartons. Seed starting trays and larger pots to transplant seedlings into are available. If you reuse containers year after year, soak containers in a 1:9 bleach/water solution to kill potential seedling pathogens. To retain soil moisture until seed germinates, cover container with a clear lid or wrap in clear plastic wrap. Remove cover immediately when you see the first seedling.

Moving to larger containers: Once the roots of a seedling have hit the side of the container and started curling around the pot, it’s time to transplant to a larger container. Put soil in bottom of larger container, carefully spread apart the roots and place plant in the larger container (twice the size of original container). Fill container with soil and water to settle soil around the roots.

We now also sell cowpots and a paper pot maker- both are great for starting seeds!

Soil: Purchase high quality seed starting mix. Don’t use outside soil. Buying inexpensive, poor quality soil will only cause problems.

Water: Seedlings must be kept moist but not soggy. If they completely dry out just once, seedlings will die. If soggy, fungal problems can occur.

Insufficient light is the biggest mistake people make starting seeds indoors. Long, tall, skinny seedlings which eventually fall over and die are the result of not enough light. Use fluorescent lights, preferably a 4-tube ballast. Tubes must be placed 1″ — 2″ above seedlings. Ballasts can be hung on chains and hooked into ceiling hooks for easy adjustment as seedlings grow. Seedlings must receive 14 — 16 hours of light per day.

Light

Herbs will grow best in a sunny south-facing window. For optimal growth, herbs require 6 hours of sunlight each day or you can use fluorescent lights, keeping them on 14 hours a day, 3″ above the plants.

Containers/Soil

Start with 4″ or 6″ containers (depending on your windowsill or shelf width) that have drainage holes in the bottom. Fill them with a high quality potting soil that has good drainage. An optional idea is to fill the top 1″ of the container with seed starting soil which is less likely to contain fungus or disease pathogens. Thoroughly moisten the soil by sprinkling on water or preferably by setting the containers in a tray of water, so they can absorb it from the bottom.

Sowing

Once you have the soil thoroughly moist, sow the seeds according to directions on each packet then cover the containers with clear plastic to retain consistent moisture. After the seedlings have emerged, remove the plastic.

Watering

Once plants are established, err on the side of letting the pots get a little dry between waterings.

Feeding

If you used a potting soil that contained fertilizer, your herbs may be just fine without any additional fertilizer for months. Herbs have the best flavor when grown ‘mean and lean’, so they don’t need a lot of pampering. If they do start to get a bit pale, you can add a light dilution of fertilizer every 2 weeks or so.

Growth and Care

The growth of indoor herbs may be a little slower indoors than outdoors, which you may enjoy if you just like a little snip here and there for some fresh flavor in the kitchen. You can also trim the plants from time to time to maintain a compact shape. Snip off any flowers that appear — when herbs put energy into producing flowers, they may become less flavorful or bitter. If the herb stems become woody (i.e. basil, sage, thyme), it’s time to transition them outdoors (if weather is warm enough) into a larger container or the ground or toss them in the compost pile and start fresh plants from seed.

Some herbs for a long-lasting indoor herb garden include:
Basil, chives, cress, garlic chives, lavender, lemon balm, marjoram, mint, oregano, rosemary, sage, shiso, thyme, watercress. You can grow these varieties indoors for months and harvest leaves as needed, letting the plants re-grow in between.

Herbs that would be happier outdoors (due to long taproot or desired maximum growth for flower production) include: Borage, chamomile, clary sage, cilantro, chervil, fennel, feverfew, lovage, and parsley.

When we started selling on our website we were not going to have a print catalog. However, with the interest in gardening continuing to grow, and the demand for a print catalog growing daily we decided to put one together. We are very pleased and excited to announce that our 2010 catalog will be mailing in a few weeks. Please click here to request a copy today!

Mr. Brooks is Part of Botanical Interests, Inc. You never know which person in your life will have the combination of characteristics to make them an influential force in your life. I went to Sabino High School in Tucson, Arizona between 1971 and 1975. Mr. Brooks was my biology teacher and track coach.

Jump forward 20 years. I had been working for a seed packet company for five years as the National Sales Manager. I liked my job, but we were always late shipping orders and never had product ready on time. As the National Sales Manager, I was the person who took the brunt of all our mistakes. That was tough on me since I had no control over the processes that would have improved company performance. For the first time in my life, I began to have migraines. Judy (my wife and company CFO) and I came up with an idea for a new seed packet. We took the idea to the owner of the company, and much to our dismay, he didn’t like the idea and didn’t want to have anything to do with it. We began to wonder if we shouldn’t start our own company and market this new idea for a seed packet. It wouldn’t be easy; because seeds are seasonal and because a large % of our customers take the seed on consignment, there is often a 2-year turnover between when you buy raw goods and when you receive the money. I already had a “safe” job making good money. (It turns out that “safe” can be just an illusion.”) Why take the chance? For months, I pondered the decision. I wasn’t in my 20’s with nothing to lose – I had a family, a child, and a house – I had A LOT to lose. I just couldn’t make up my mind.

Jump back 20 years. Mr. Brooks was the kind of motivator you don’t often see these days. You wanted to do well for him just because it was him. He was always positive, rarely negative, and had an amazing knack for both bringing out the best in people and knowing someone’s potential. When Mr. Brooks suggested I go out for the Cross Country team my senior year to build up my endurance for possibly running the 800, (I was a sprinter), I thought he was nuts but when I asked him if he thought I would be in the top 5 runners, he “suggested” I would be in the top 3. I knew he was nuts. Let me explain how Mr. Brooks “suggested” things. You would ask him a question, he would shuffle his feet, kind of bow his head, and with modest gestures suggesting he might not be right, he would tell you the truth about how he thought you would perform. And he was almost always right. I was the number 1 runner on the Cross Country team my senior year.

Jump ahead 20 years. I went for a walk thinking the fresh Colorado air would clear my head and help me decide if I should take the leap into being an entrepreneur. Nothing was coming to me. I sat on my favorite log, buried my face in my hands, and continued to ponder. Boulder is considered by some to be a mystical place, a place where the unusual happens, a place where dreams can come true, a place where those with ideas come to launch them into action. As I continued to sit on the log and get deeper and deeper into my thoughts, everything around me seemed to disappear. And then I looked up – there was Mr. Brooks. He shuffled his feet, kind of bowed his head, and with modest gestures, suggested that if I started this business, I would be successful. He turned out to be right again for about the 379th time. I know he wasn’t really there (!?), but somehow that 50 minutes sitting on the log got me thinking about the past – about Mr. Brooks.

It turns out the hard part wasn’t the actual starting of the business, but rather the trials and tribulations that followed. But through all that, I remembered the lessons I learned from Mr. Brooks – keep the course, have faith, be persistent, and don’t give up. Thanks, Mr. Brooks. And by the way, the reason I am involved with plants is Mr. Brooks who was a wonderful, inspiring biology teacher. As you can see, Mr. Brooks will always be a part of Botanical Interests, Inc.

Curtis Jones, President

Botanical Interests, Inc.

We recently had our offices remodeled. It has been a few months in the making, but it was worth it! Our building is now more energy efficient (with upgrades like motion sensor lights that turn themselves off) and flows better for day to day operations. 

With just 2 weeks before Christmas, the time to buy holiday gifts is coming to a close. Be sure to order in the next few days in order to ensure that your gift arrives in time.

We have plenty of great gifts options for the gardener in your life. Our gift collections have been extremely popular since their introduction earlier this month. With 16 collections in all, there is something for everyone.

We also have cotton tote bags printed with some of our favorite paintings. These bags are generously sized at 16.5″(w) x 17″(h) with 6″ bottom gussets and 23″ mesh handles and are lovingly created in the USA from 100% grade “A” natural cotton. These bags combine form, function and style.

Still can’t decide? Botanical Interests gift certificates are available in three denominations and never expire.

Remember- orders typically ship in 24 to 48 hours after delivery and are shipped via USPS. Order soon to ensure that your gift arrives in time for the holidays!