Tips

You searched for basil and found 9 tips.

• Celery – Celery is more than just crunch, it is also contains apigenin, a chemical that potentially helps to fight breast cancer according to a University of Missouri study. Learn more about how to cook and store this veggie from this tip taken from Asparagus to Zucchini. Read more →
• Chiffonade – Chiffonade is a way to chop greens so they look elegant and are easy to incorporate in to salads, soups, and more. Read more →
• Companion Planting – Companion plants help each other to grow in some way. For instance, some plants can extract certain nutrients from the soil and make them more available for other plants. Read more →
• Fertilizing Young Plants – Memorial day weekend is traditionally the time to plant the warm weather garden crops like tomatoes, beans, cucumbers, melons, squash, peppers, eggplant, basil, lavender, rosemary, and all the other tender annual flowers, herbs, and veggies. Young bedding plants do best with a fertilizer boost when planting. Read on to learn more about fertilizing young plants. Read more →
• Freezing Herbs – A quick way to preserve your herbs! Read more →
• Getting the most from your basil – If you pinch the growing tips of your basil throughout the growing season, you’ll get a bushy plant that will keep producing lush, tasty leaves all season long. Read more →
• Heirloom Tomatoes: All About Them – Heirloom tomatoes have been selected over the years for their flavor. The word “heirloom” refers to the history behind the fruit, provoking endless images of farmers in their garden taste-testing and then saving seeds from the best tomatoes. Read more →
• Purslane: All About It – Purslane (portulaca oleracea) or “little hogweed”, is a low sprawling succulent weed that you’ll find growing in your garden, all over your lawn, and even in sidewalk cracks. While the USDA classifies purslane as a “noxious weed”, this succulent herb is not only edible—it’s packed full of nutrients! Read more →
• Swiss Chard: All About It – Swiss chard is a leafy vegetable related to spinach and beets. The tasty leaves range in color from bright green to deep red, and have stems that are even more colorful! Read more →