Showing posts with label HerbGarden. Show all posts
Showing posts with label HerbGarden. Show all posts

Monday, November 9, 2026

Your Rosemary Plants Will Flourish If You Add This Simple Garden Staple To The Soil

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Whether roasting a chicken or making homemade essential oil, a sprig of fresh rosemary plucked from your very own pot or garden bed makes all the difference. Rosemary (Salvia rosmarinus) is a common garden herb enjoyed not only for its multitude of uses and great earthy flavor but because it is relatively easy to grow. Outside, rosemary is generally hardy in USDA growing zones 8 to 10 and won’t last through a very cold winter. But rosemary can be grown year-round anywhere with enough sunlight and warmth, like an indoor windowsill……..Continue reading….

By Jennifer Davis

Source: Hunker

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Critics:

Human cultivation of plants is the core of agriculture, which in turn has played a key role in the history of world civilizations. Humans depend on plants for food, either directly or as feed in animal husbandry. Agriculture includes agronomy for arable crops, horticulture for vegetables and fruit, and forestry for timber. About 7,000 species of plant have been used for food, though most of today’s food is derived from only 30 species.

The major staples include cereals such as rice and wheat, starchy roots and tubers such as cassava and potato, and legumes such as peas and beans. Vegetable oils such as olive oil and palm oil provide lipids, while fruit and vegetables contribute vitamins and minerals to the diet. Coffee, tea, and chocolate are major crops whose caffeine-containing products serve as mild stimulants. The study of plant uses by people is called economic botany or ethnobotany.

Medicinal plants are a primary source of organic compounds, both for their medicinal and physiological effects, and for the industrial synthesis of a vast array of organic chemicals. Many hundreds of medicines, as well as narcotics, are derived from plants, both traditional medicines used in herbalism and chemical substances purified from plants or first identified in them, sometimes by ethnobotanical search, and then synthesised for use in modern medicine.

Modern medicines derived from plants include aspirin, taxol, morphine, quinine, reserpine, colchicine, digitalis and vincristine. Plants used in herbalism include ginkgo, echinacea, feverfew, and Saint John’s wort. The pharmacopoeia of Dioscorides, De materia medica, describing some 600 medicinal plants, was written between 50 and 70 CE and remained in use in Europe and the Middle East until around 1600 CE; it was the precursor of all modern pharmacopoeias.

Plants grown as industrial crops are the source of a wide range of products used in manufacturing. Nonfood products include essential oils, natural dyes, pigments, waxes, resins, tannins, alkaloids, amber and cork. Products derived from plants include soaps, shampoos, perfumes, cosmetics, paint, varnish, turpentine, rubber, latex, lubricants, linoleum, plastics, inks, and gums. Renewable fuels from plants include firewood, peat and other biofuels.

The fossil fuels coal, petroleum and natural gas are derived from the remains of aquatic organisms including phytoplankton in geological time.Many of the coal fields date to the Carboniferous period of Earth’s history. Terrestrial plants also form type III kerogen, a source of natural gas. Structural resources and fibres from plants are used to construct dwellings and to manufacture clothing.

Wood is used for buildings, boats, and furniture, and for smaller items such as musical instruments and sports equipment. Wood is pulped to make paper and cardboard. Cloth is often made from cotton, flax, ramie or synthetic fibres such as rayon, derived from plant cellulose. Thread used to sew cloth likewise comes in large part from cotton.

Thousands of plant species are cultivated for their beauty and to provide shade, modify temperatures, reduce wind, abate noise, provide privacy, and reduce soil erosion. Plants are the basis of a multibillion-dollar per year tourism industry, which includes travel to historic gardens, national parks, rainforests, forests with colourful autumn leaves, and festivals such as Japan’s and America’s cherry blossom festivals.

Plants may be grown indoors as houseplants, or in specialized buildings such as greenhouses. Plants such as Venus flytrap, sensitive plant and resurrection plant are sold as novelties. Art forms specializing in the arrangement of cut or living plant include bonsai, ikebana, and the arrangement of cut or dried flowers. Ornamental plants have sometimes changed the course of history, as in tulipomania.

The traditional study of plants is the science of botany. Basic biological research has often used plants as its model organisms. In genetics, the breeding of pea plants allowed Gregor Mendel to derive the basic laws governing inheritance, and examination of chromosomes in maize allowed Barbara McClintock to demonstrate their connection to inherited traits. The plant Arabidopsis thaliana is used in laboratories as a model organism to understand how genes control the growth and development of plant structures.

Tree rings provide a method of dating in archeology, and a record of past climates. The study of plant fossils, or Paleobotany, provides information about the evolutions of plants, paleogeographical reconstructions, and past climate change. Plant fossils can also help determine the age of rocks. Plants including trees appear in mythology, religion, and literature. In multiple Indo-European, Siberian, and Native American religions, the world tree motif is depicted as a colossal tree growing on the earth, supporting the heavens, and with its roots reaching into the underworld.

It may also appear as a cosmic tree or an eagle and serpent tree. Forms of the world tree include the archetypal tree of life, which is in turn connected to the Eurasian concept of the sacred tree. Another widespread ancient motif, found for example in Iran, has a tree of life flanked by a pair of confronted animals. Flowers are often used as memorials, gifts and to mark special occasions such as births, deaths, weddings and holidays. Flower arrangements may be used to send hidden messages.

Weeds are commercially or aesthetically undesirable plants growing in managed environments such as in agriculture and gardens. People have spread many plants beyond their native ranges; some of these plants have become invasive, damaging existing ecosystems by displacing native species, and sometimes becoming serious weeds of cultivation. Some plants that produce windblown pollen, including grasses, invoke allergic reactions in people who suffer from hay fever.

Many plants produce toxins to protect themselves from herbivores. Major classes of plant toxins include alkaloids, terpenoids, and phenolics. These can be harmful to humans and livestock by ingestion or, as with poison ivy, by contact. Some plants have negative effects on other plants, preventing seedling growth or the growth of nearby plants by releasing allopathic chemicals.

New rules will slash air, water and climate pollution from U.S. power plantsThe Washington Post 19:30 

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Monday, December 8, 2025

How And When To Cut Back Basil Leaves For Maximum Yield

DimaBerlin/Shutterstock

Basil (Ocimum basilicum) is generally considered to be among the easiest of the Mediterranean herbs to grow. From seed, basil can be grown both outside in an herb garden or inside on your sunny windowsill. Known for its pungent green leaves that have a wide variety of culinary uses, basil has a range of cultivars that come with their own unique flavor and scent profiles. But here’s what most herb gardeners want to know: how can I get the maximum yield out of my basil plant? Trim it…….Continue reading…..

By Ryan Cashman

Source: Hunker

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Critics:

Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.

Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, those that eat more than five servings have an approximately twenty percent lower risk of developing coronary heart disease or stroke. The nutritional content of vegetables varies considerably; some contain useful amounts of protein though generally they contain little fat,and varying proportions of vitamins such as vitamin A, vitamin K, and vitamin B6; provitamins; dietary minerals; and carbohydrates.

The consumption of crunchy and hard to chew foods, such as raw vegetables, during youth, while the bones are still growing, is needed for the human’s, and other animals’, jaws’ proper development, and without their consumption, the jaws do not grow to their full size, thus not leaving enough room for the teeth to grow in correctly, causing crooked and impacted teeth.

However, vegetables often also contain toxins and antinutrients which interfere with the absorption of nutrients. These include α-solanine, α-chaconine,enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, tannins and others. These toxins are natural defenses, used to ward off the insects, predators and fungi that might attack the plant. Some beans contain phytohaemagglutinin, and cassava roots contain cyanogenic glycoside as do bamboo shoots.

These toxins can be deactivated by adequate cooking. Green potatoes contain glycoalkaloids and should be avoided. Fruit and vegetables, particularly leafy vegetables, have been implicated in nearly half the gastrointestinal infections caused by norovirus in the United States. These foods are commonly eaten raw and may become contaminated during their preparation by an infected food handler. Hygiene is important when handling foods to be eaten raw, and such products need to be properly cleaned, handled, and stored to limit contamination.

The USDA Dietary Guidelines for Americans recommends consuming five to nine servings of fruit and vegetables daily. The total amount consumed will vary according to age and gender, and is determined based upon the standard portion sizes typically consumed, as well as general nutritional content. Potatoes are not included in the count as they are mainly providers of starch. For most vegetables and vegetable juices, one serving is half of a cup and can be eaten raw or cooked.

For leafy greens, such as lettuce and spinach, a single serving is typically a full cup. A variety of products should be chosen as no single fruit or vegetable provides all the nutrients needed for health. International dietary guidelines are similar to the ones established by the USDA. Japan, for example, recommends the consumption of five to six servings of vegetables daily. French recommendations provide similar guidelines and set the daily goal at five servings.

In India, the daily recommendation for adults is 275 grams (9.7 oz) of vegetables per day. Vegetables have been part of the human diet from time immemorial. Some are staple foods but most are accessory foodstuffs, adding variety to meals with their unique flavors and at the same time, adding nutrients necessary for health. Some vegetables are perennials but most are annuals and biennials, usually harvested within a year of sowing or planting.

Whatever system is used for growing crops, cultivation follows a similar pattern; preparation of the soil by loosening it, removing or burying weeds, and adding organic manures or fertilisers; sowing seeds or planting young plants; tending the crop while it grows to reduce weed competition, control pests, and provide sufficient water; harvesting the crop when it is ready; sorting, storing, and marketing the crop or eating it fresh from the ground.

Different soil types suit different crops, but in general in temperate climates, sandy soils dry out fast but warm up quickly in the spring and are suitable for early crops, while heavy clays retain moisture better and are more suitable for late season crops. The growing season can be lengthened by the use of fleece, cloches, plastic mulch, polytunnels, and greenhouses. In hotter regions, the production of vegetables is constrained by the climate, especially the pattern of rainfall, while in temperate zones, it is constrained by the temperature and day length.

On a domestic scale, the spade, fork, and hoe are the tools of choice while on commercial farms a range of mechanical equipment is available. Besides tractors, these include ploughs, harrows, drills, transplanters, cultivators, irrigation equipment, and harvesters. New techniques are changing the cultivation procedures involved in growing vegetables with computer monitoring systems, GPS locators, and self-steer programs for driverless machines giving economic benefits.

When a vegetable is harvested, it is cut off from its source of water and nourishment. It continues to transpire and loses moisture as it does so, a process most noticeable in the wilting of green leafy crops. Harvesting root vegetables when they are fully mature improves their storage life, but alternatively, these root crops can be left in the ground and harvested over an extended period. The harvesting process should seek to minimise damage and bruising to the crop.

Onions and garlic can be dried for a few days in the field and root crops such as potatoes benefit from a short maturation period in warm, moist surroundings, during which time wounds heal and the skin thickens up and hardens. Before marketing or storage, grading needs to be done to remove damaged goods and select produce according to its quality, size, ripeness, and color.

All vegetables benefit from proper post harvest care. A large proportion of vegetables and perishable foods are lost after harvest during the storage period. These losses may be as high as thirty to fifty percent in developing countries where adequate cold storage facilities are not available. The main causes of loss include spoilage caused by moisture, moulds, micro-organisms, and vermin. Storage can be short-term or long-term. Most vegetables are perishable and short-term storage for a few days provides flexibility in marketing.

During storage, leafy vegetables lose moisture, and the vitamin C in them degrades rapidly. A few products such as potatoes and onions have better keeping qualities and can be sold when higher prices may be available, and by extending the marketing season, a greater total volume of crop can be sold. If refrigerated storage is not available, the priority for most crops is to store high-quality produce, to maintain a high humidity level, and to keep the produce in the shade.

Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain application. Cold storage is particularly useful for vegetables such as cauliflower, eggplant, lettuce, radish, spinach, potatoes, and tomatoes, the optimum temperature depending on the type of produce. There are temperature-controlling technologies that do not require the use of electricity such as evaporative cooling.

Storage of fruit and vegetables in controlled atmospheres with high levels of carbon dioxide or high oxygen levels can inhibit microbial growth and extend storage life. The irradiation of vegetables and other agricultural produce by ionizing radiation can be used to preserve it from both microbial infection and insect damage, as well as from physical deterioration.

It can extend the storage life of food without noticeably changing its properties. The objective of preserving vegetables is to extend their availability for consumption or marketing purposes.The aim is to harvest the food at its maximum state of palatability and nutritional value, and preserve these qualities for an extended period. The main causes of deterioration in vegetables after they are gathered are the actions of naturally-occurring enzymes and the spoilage caused by micro-organisms. 

Canning and freezing are the most commonly used techniques, and vegetables preserved by these methods are generally similar in nutritional value to comparable fresh products with regards to carotenoids, vitamin E, minerals. and dietary fiber. Canning is a process during which the enzymes in vegetables are deactivated and the micro-organisms present killed by heat. The sealed can excludes air from the foodstuff to prevent subsequent deterioration.

The lowest necessary heat and the minimum processing time are used in order to prevent the mechanical breakdown of the product and to preserve the flavor as far as is possible. The can is then able to be stored at ambient temperatures for a long period. Freezing vegetables and maintaining their temperature at below −10 °C (14 °F) will prevent their spoilage for a short period, whereas a temperature of −18 °C (0 °F) is required for longer-term storage.

The enzyme action will merely be inhibited, and blanching of suitably sized prepared vegetables before freezing mitigates this and prevents off-flavors developing. Not all micro-organisms will be killed at these temperatures and after thawing the vegetables should be used promptly because otherwise, any microbes present may proliferate.

Traditionally, sun drying has been used for some products such as tomatoes, mushrooms, and beans, spreading the produce on racks and turning the crop at intervals. This method suffers from several disadvantages including lack of control over drying rates, spoilage when drying is slow, contamination by dirt, wetting by rain, and attack by rodents, birds, and insects. These disadvantages can be alleviated by using solar powered driers. The dried produce must be prevented from reabsorbing moisture during storage.

High levels of both sugar and salt can preserve food by preventing micro-organisms from growing. Green beans can be salted by layering the pods with salt, but this method of preservation is unsuited to most vegetables. Marrows, beetroot, carrot, and some other vegetables can be boiled with sugar to create jams. Vinegar is widely used in food preservation; a sufficient concentration of acetic acid prevents the development of destructive micro-organisms.

A fact made use of in the preparation of pickles, chutneys and relishes.Fermentation is another method of preserving vegetables for later use. Sauerkraut is made from chopped cabbage and relies on lactic acid bacteria which produce compounds that are inhibitory to the growth of other micro-organisms.

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