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Growing, Preserving And Mixing Your Own Herbs And Spices (Part 2)
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Growing, Preserving And Mixing Your Own Herbs And Spices (Part 2)
It’s certainly true that when it comes to growing herbs and spices, herbs get most of the attention. While pretty much everyone can grow herbs here in the US, only those in warmer zones can grow some of the true spices. But there are spices or seasonings anyone can make — like onion powder.
Spices are often more challenging to grow and preserve compared to herbs, but the end result is well worth the extra effort. As a bonus, many of these spices perform double-duty as an herb or vegetable.
Easy-to-Grow Spices
The following spices tend to be easier to grow and preserve:
1. Ginger, Onion and Garlic. These three are all lumped together under spices, since you can preserve the roots and grind them to make powders. Ginger, onion and garlic powders are all very common seasonings and will be well-used in your kitchen.
You can find numerous varieties of garlic and onion to grow in pretty much every zone in the US. Ginger does prefer warmer weather, so unless you are in zones 9-12, you won’t be able to grow it outdoors as a perennial. Many people have success growing it indoors in pots or overwintering it in pots, however. Since there are so many varieties of these plants, follow the directions given on the seeds you buy.
2. Paprika. This beautiful red spice is common in Hungarian and Spanish cuisine but is quite popular all over the world. Paprika comes from the paprika pepper and is fairly easy to grow like most peppers. It will grow best in a high-quality, well-drained soil and will grow very well in all but the coldest climates. Start your seeds indoors if you are in zone 5 or lower, but if in zones 6 and up you often can plant seeds directly into the garden after the danger of frost has passed.
3. Cumin. Cumin might seem like a spice only grown in a far-off land, but if you live in zones 5 to 10 you should be able to grow this for yourself. Cumin is actually in the parsley family and not too difficult to rear.
However, this spice does require quite a long growing season, so you must start your seeds indoors a minimum of 4 weeks before the last frost (grow time is about 120 days). Though the seeds are what is used to make the spice, the leaves of this plant are also edible……More Here
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