Grow your own

While at work, I receive the occasional call from my wife asking me to bring home a few sprigs of curled parsley. She is making her "new potato" dish and needs to garnish it with a little greenery. We have a collection of herbs growing in the greenhouse, so the request is not a problem.

Before I go on, I want everyone to know that I am not an experienced cook. I know very little about which herbs to use with which meat or vegetable, much less how they affect the palette. My introduction to Cooking 101 was during my years as a Boy Scout. That was so long ago that I can't remember if I passed the course.

So with all of that said, I can assure you that this column is not a thesis on cooking with herbs. What I would like to suggest is that you can grow those herbs at home. You can then use your cooking expertise to provide tasty dishes cooked with fresh herbs for your family and friends.

You don't have to have a greenhouse and a large area to grow herbs at home. But there are a few simple things you do have to keep in mind.

I suggest you go to your local garden center and purchase a few herb plants. You can start them from seed, but that takes a little longer. Get varieties that you like to cook with.

Potting mix and fertilizer should be used when transplanting herbs. (Fred Lynch)

Take the plants home and place them in an area in your kitchen near a light. If you have light fixtures beneath your upper cabinets, replace the bulbs in the fixtures with grow-light bulbs. Grow-light bulbs provide the range of light waves that are similar to those of the sun.

If you don't have light fixtures beneath your cabinets, you can purchase grow light kits which include fixtures. Be sure that the grow light will only be spaced two to three feet away from the place where you are going to grow your herbs.

If you want the herbs to be a part of your kitchen decor, transplant them into ceramic herb pot trays. Choose a color that enhances the colors in your kitchen.

When transplanting, use a good potting mix that does not contain moisture control or added fertilizer. After transplanting, water them in with a high phosphorous fertilizer such as a 9/58/8. This fertilizer combination will tell the transplanted herb to put its energy into producing a strong root system.

After planting, water your herbs only when they need it. Make sure that the potting mix dries out in between watering. Over-watering will result in poor plant growth and possible root rot.

Herbs such as basil, left, and chives can be grown on the kitchen counter using a grow light for easy reach when cooking. Herbs can be transplanted into ceramic herb pot trays. (Fred Lynch)

To maintain good herb growth, alternate on a monthly basis the 9-58-8 fertilizer with a 20-20-20 fertilizer. This will keep the plant growing both roots and leaves, a must if you are going to harvest part of the plant for cooking.

If you want to grow herbs in other areas of your home, not problem. Just keep in mind that either you need to provide the plants with real sunlight, or place them under a grow light. The fertilizer and watering regime are the same.

All that is left is to pull out your favorite cookbook, snip a few herbs and get to work making your favorite dish in the kitchen for that Christmas family dinner.

With that in mind, Marilyn and I wish you and yours a very merry Christmas and a Happy New Year.