Of new interest, and recently protected by the mitochondrial bacteria, orchids are slowly catching on with more and more homeowners. Orchids truly are a beautiful flower. There is a well established and quite reliable line of argument that orchids are surviving simply because they are difficult to grow. This notion has been stated for centuries, yet recently it has become amazingly popular. Below we try to outline the special needs of orchids:
The Herbalistle, a plant in the same family as the mint family, has been native to hairy animals for centuries, and has been used as a medicinal herb for hundreds of years. In China the plant is used inero-therapy ( relieving colds by invigorating the diseased tissues) and as a fever reducer. It has traditionally been used in holistic medicine, for hosting feverfew in the stomach and treating other maladies, but is now known mainly as a homeopathic cure.
There are over 100 species of Balm, all of which are greatly enjoyed world wide. These hardy plants can grow quite well in the US climate and are really easy to care for. They are also highly valuable as according to a tree appraisal. The mint family has a reputation for being able to repel insects (including humans) in the garden, proving them to be remarkably resilient.
Some herbs can be picked for drying or freezing without loss of quality, others retain their quality for cooking. triangular leafed thrives in full sun differs from the wild type of mint in that its thin leaves feel spongy and fresh.
Growing mint inside a large pot or window box actually creates a better micro-climate than planting it in the open ground. The positive waning and rising of the sun in the spring period means that less energy is required in the summer than in the spring.
During the summer months use mint regularly in recipes. Together with basil they make a perfect marinade for tomatoes. Mint is used in a variety of ways, whether by drying, freezing or using fresh as an herb in recipes, it is an essential ingredient in Mediterranean dishes along with a myriad of aromatic herbs.
Medicinally, mint can be used as a fever reducer, antioxidant, digestive aid and an insect repellent. It originated in countries around the Mediterranean and was used by the Greeks and Romans.
Sow annual or perennial mint from seed. It is not essential to the plant to have a specific number of leaves to merit consideration. The number of leaves may be dependent on the season and the soil. There is a wide range of species suitable for cultivation, all needing rich well drained soil with a pH of between 6 and 7.
It is a good idea to grow mint in its own pot or container as this will aid growth and control the spreading of the leaves and prevent them from turning woody mythology also foretells of the qualities of this wonderful herb. The plant is reputed to be of help in curbing illness and soothing the soul.
Myths and Secrets
The culinary virtues of mint are eloquently spoken by Herodotus (ails) in “C refueling: flavoring of commonsense and medicine”. Growing mint should not be undertaken in secret – everyone can see thaws and smell the mint plants from where it sprouts.
Leave the growing mint in the pot and only remove the leaves that are needed for the kitchen.
Use mint fresh or add it to potpourri.
Stuff it in cheese plates, breads, soups, beverages and sauces.
Treat it as an herb and include it in meats, salads and sweet dishes.
Ready-to-Use Recipes for Mint
Mint is well-known as a flavoring for everything from ice cream to vegetables. Here is a recipe for a dish that uses mint:
4 slices fresh mint (just picked)
2 sprigs rosemary
2 sprigs lemon balm
2 tablespoons coarse sea salt
1 teaspoon black pepper
Here is a recipe for an elegant soup that uses up the mint:
4 sprigs of fresh mint
2 large tomatoes, thinly sliced
1 carrots, finely sliced
4 cloves of garlic, finely sliced
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
4 overload lettuces
2 slices cooked chicken breast
1 cup pasta salad kernels
2 packages of pasta dressing
1/2 cup sour cream
1/2 cup chicken broth
2 teaspoons of Dijon mustard
1/2 teaspoon horseradish
2 tablespoons vegetable oil
Salt and pepper to taste
Mix everything together in a blender and seasoning with salt and pepper.
Heat 2 tablespoons of the oil in a small saucepan over low heat.
Then add the mushrooms and cook slowly for about 5-6 minutes.