Grow your own herbs: Adding flavor to food without salt and sugar
L ast month’s article introduced the topic of taste-related changes that naturally occur with age. Several strategies were suggested for enhancing flavors without adding salt and sugar. Have you tried any of the suggestions?
This article continues the topic, but from the perspective of using fresh, homegrown herbs. Jennifer Hawkins, the Edible Crops extension agent on Moloka‘i, joins us today as our guest columnist. Jennifer’s “Herbs and Spices” fact sheet series will be released later this month on the G.E.T. Local! website. This website highlights projects across the state that increase consumer interest, grower knowledge and general public awareness of local agriculture. The initials in G.E.T. Local! stand for Grow, Eat and Think Local. Visit the website at go.hawaii.edu/kiQ.
Here are some of the highlights from Jennifer’s fact sheet series:
Herbs have played an important role in history, culture, cooking and healing for thousands of years. They are plant-derived substances used in food or beverage preparation for seasoning, coloration, preservation or medicine.
A wide variety of herbs and spices are available at local lawn and garden centers both as transplants and seeds. Tropical or Mediterranean herbs tend to grow best in Hawaii’s climate and include basil, oregano, rosemary, sage, thyme, lemongrass, chives and mint.
Creeping herbs, such as mint, basil and some oregano varieties, can spread quickly, so growing them in containers rather than directly in the ground can be a great way for “budding” gardeners to begin.
Once you have selected a few herbs, decide if they will be planted directly into the ground or in garden containers and where they will grow. Herbs need a sunny location with well-drained soil. Adding compost and fertilizer can help. Make sure you know the growing requirements of each plant you choose; overwatering and overfertilizing can have a major impact on essential oil availability and flavor. For plants whose flowers are not used, pinch the flowers off as you see them start to form. This will help your plants fill in and encourage green growth.
Once the plants are in the ground or container, water regularly, scout for signs of pests or diseases and then wait until they are ready to harvest. If you notice pests or diseases, contact the Maui Master Gardener program at (808) 244-3242 or email at mauimg@hawaii.edu. They can help with diagnosis and provide information on proper management.
Once your plants are ready, use a pair of garden shears to harvest the ripe leaves, wash the herbs thoroughly with potable water and enjoy your bounty.
How will you use your first harvest of herbs? Will it be a warm cup of herbal tea, the catch of the day seasoned with your newly created herb mix, in a fresh salad or some other way? Have fun, be healthy and G.E.T. Local!
For additional information on container gardening, including herbs, explore the following UH-CTAHR publications:
≤ “Herbs and Spices” fact sheet series: send an email to heather8@hawaii.edu to receive Jennifer’s fact sheets as soon as they are released.
≤ “Using Fresh Culinary Herbs,” go.hawaii.edu/T7k.
≤ “Hanai ‘Ai” — Sustainable and Organic Agriculture Program newsletter: go.hawaii.edu/V2d.
≤ G.E.T. Local! website: go.hawaii.edu/kiQ.
Heather Greenwood is with the University of Hawai‘i at Manoa Cooperative Extension, Maui Aging and Intergenerational Programs. Today’s column was written jointly with Jennifer Hawkins of Cooperative Extension’s Edible Crops programs on Moloka‘i. “Aging Matters” covers topics of interest to the aging Maui community and appears on the third Saturday of each month.