What Herbs Will Increase Testosterone
Do you want to grow your own herbs? Well great news, herbs are perfect for beginner gardeners because they grow well in pots and thrive on neglect. Ignore them and they probably won't even notice. Not only will herbs add flavour to your cooking, but they also look beautiful, smell incredible and will attract lots of bees and butterflies to your garden.
Herb flowers are as pretty as most ornamentals and you won't be able to stop yourself rubbing the deliciously fragrant leaves between your fingers every time you pass them – instant aromatherapy.
You can grow unusual herbs that you won't find in the supermarket, and have copious fresh leaves to hand to snip into salads and stir fries. With little effort you can be self-sufficient in kitchen basics such as parsley, rosemary, bay, thyme, chives, mint, coriander, sage, tarragon and even basil, and have more unusual herbs – such as lemon verbena, Thai basil or shiso – at your daily disposal too. Grow your own and they'll enliven every meal you eat.
Growing herbs: finding the right spot
Plant herbs as near to the kitchen as you can. You're much more likely to use them if they're close at hand. Most herbs need lots of sun to grow well. Tougher, woodier rosemary and thyme, as well as basil and sage, can cope with full sun; the more delicate coriander and parsley should be in semi-shade. Chives and mint will thrive in both positions.
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Herb pots, planters and raised beds
Most herbs originate from dry, hot climes and soggy, cold soil is their nemesis. Unless your garden soil is naturally light and free-draining, they are probably more likely to flourish in raised beds or pots where you can control the soil mix.
If you have raised beds, fill them two-thirds with top soil then add a third horticultural grit or perlite, so water doesn't hang around too long rotting the roots. Pots are great for herbs and rosemary, and thyme will look lovely on a terrace or hanging from a wall or fence (for pot rings try spanishrings.com). Any pot will do, but terracotta works particularly well, as the clay is porous the compost doesn't get too soggy. The larger the pot, the less frequently you'll need to water, but many herbs, such as basil (particularly Greek), thyme, oregano, chives, curly parsley and coriander, are naturally compact and fit into 20cm diameter containers. Fill them with two-thirds soil based compost such as John Innes 2 or 3 then a third horticultural grit or perlite.
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Herbs to grow
A good start is to grow what you buy. If you throw parsley, basil and coriander in your shopping trolley on a regular basis, choose these. Add other staples, such as thyme, mint for sauces and teas, rosemary and a pretty evergreen potted bay tree – the leaves are useful for soups and stews. Then if you're feeling confident, add more unusual options – chervil, sweet cicely, winter savoury, tarragon and dill are all underrated and not so easy to find in the shops.
For dramatic looks, try purple basil, tricolour sage or tall feathery fennel. The classic Bowles's mint is a great all-rounder, but why not try chocolate mint (with a scent like After Eights) or lime mint? Common thyme is delightful, but lemon or orange thyme are even more fragrant. Scented-leaved sages such as blackcurrant or pineapple smell delicious and make great syrups to add to drinks. Throw a few lemon verbena leaves into boiling water for a zingy digestif, or grow shiso to make purple martinis.
Top 12 herbs and how to use them
Basil
Why: Works well with tomatoes or fish, or use to make a traditional pesto sauce.
Which: For Italian-style cooking, look out for sweet Genovese or Napoletano. For variety, try Greek, lettuce leaf or aniseedy Thai.
BUY SEEDS
Parsley
Why: Excellent in sauces, soups, stuffings, dressings and salads, and as a garnish.
Which: Both curly and flat-leaf varieties are resilient and will keep going well into autumn, and even winter if protected with a cloche.
BUY SEEDS
Lemon thyme
Why: The aromatic foliage is versatile for cooking and attractive to wildlife.
Which: Lemon and golden varieties look lovely in pots. Plant creeping thymes between gaps in paving for subtle scent.
BUY PLANT
Chervil
Why: Its subtle aniseed flavour is greatfor soups, sauces, egg dishes and more.
Which: Curled chervil is a popular variety with pretty foliage and grows quickly from seed. Sow regularly for a constant supply.
BUY SEEDS
Tarragon
Why: A staple in French cooking and a classic way to add oomph to potato salad.
Which: Look out for French tarragon. The leaves are best used fresh but they can be stored or dried in an air-tight container.
BUY SEEDS
Coriander
Why: Delicious added to rice, couscousand curries. Add the flowers to salads.
Which: Coriander is quick to go to seed (called bolting) so try a bolt-resistant variety such as Santos and pick leaves young.
BUY SEEDS
Oregano
Why: Strong and pungent, this is a classic herb for Italian, Greek and Mexican cooking and is often used dried rather than fresh.
Which: Look out for dwarf variety Kent Beauty, Common or Compact Greek.
BUY SEEDS
Rosemary
Why: A classic accompaniment to lamb, pork and chicken dishes.
Which: Most varieties are suitable for culinary use. Once established outside, rosemary will keep growing for years.
BUY PLANT
Bay
Why: Use in soups, stews and potato dishes. Dried is fine as the leaves retain their flavour.
Which: Common bay has dark, aromatic leaves but also look out for hardier Angustifolia and Aurea varieties.
BUY PLANT
Mint
Why: Use for everything from tea to mojitococktails and mint sauce for lamb.
Which: Common varieties include apple mint, English lamb mint and spearmint (also known as garden mint).
BUY PLANT
Sage
Why: The leaves work well with chicken and are good in classic sage-and-onion stuffing.
Which: Look out for common sage or try the broad-leaved variety. Buy as a ready grown plant or grow from seed or cuttings.
BUY PLANT
Dill
Why: Commonly used for potatoes and fish or add to soups, sauces and salads.
How: Grow from seed, simply by scattering in the desired location after the last frost and cover lightly with soil.
BUY SEEDS
Sowing seeds vs. buying herb plants
Sow seeds or buy small herb plants from a garden centre or online specialist. Whether you start from seed or plant depends on what herbs you choose. Annuals (which die within a year), such as basil, dill, coriander, parsley and chervil, are best grown from seed in spring in small pots or cell trays.
Parsley is a hardy biennial, while in contrast, perennials (those that last several years) such as rosemary, thyme, oregano and sage, are best bought as plants.
Throughout the summer months most herb varieties can be planted out as plugs – thanks to longer days and warm soil, they will establish very quickly. Keep them well watered and you should be able to harvest in a couple of weeks.
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How to harvest
Regular snipping is the secret to a healthy herb. Cut back to a growing point (a pair of leaves or just above a new bud) so the plant can re-sprout – never cut into the old brown wood as this can cause damage. The exceptions are chives, coriander and parsley, where you cut whole stems to the ground. Always harvest with sharp scissors to avoid bruising the stems and use a sharp knife when chopping them to keep the oils in the leaves. After flowering, trim thyme and oregano to keep the plants neat.
When to prune
Trim oregano, rosemary and thyme at the start of autumn. You can cut them back further the following spring, removing dead stems to encourage new growth. Cut chives, mint and tarragon back to the ground in autumn.
Care tips
As autumn approaches, prolong the life of herbs by protecting under cloches. Grow basil, chives, coriander, dill, parsley and mint indoors on a sunny windowsill. In winter, raise pots on feet to avoid waterlogging; place against a house wall for protection and wrap in insulation in harsh winters.
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What Herbs Will Increase Testosterone
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