Search Results for: Foliage without flower buds
basil, thyme, savory, sweetbay, sage, cilantro, parsley, french tarragon, and rosemary. of these, rosemary, bay, and sage would prefer being in their own individual pots. the other perennials - oregano, tarragon, thyme, and cilantro could live together in one pot. helpful hint: pinch back the tips or flower
buds of the basil to keep it from going to seed, thereby prolonging its season. harvesting can be done anytime, but for best flavor, it is best to do it before the plant blooms. snip them early morning after the dew has dried. small bunches may then be hung to dry in a dark airy area. other methods...
http://theessentialherbal.blogspot.com/2007/05/
basil, thyme, savory, sweetbay, sage, cilantro, parsley, french tarragon, and rosemary. of these, rosemary, bay, and sage would prefer being in their own individual pots. the other perennials - oregano, tarragon, thyme, and cilantro could live together in one pot. helpful hint: pinch back the tips or flower
buds of the basil to keep it from going to seed, thereby prolonging its season. harvesting can be done anytime, but for best flavor, it is best to do it before the plant blooms. snip them early morning after the dew has dried. small bunches may then be hung to dry in a dark airy area. other methods...
https://theessentialherbal.blogspot.com/2007/05/
and curry leaves. to add to the list of snacks is the gujarati samosa, stuffed with a chunky filling of peas sautéed with sugar and lime juice, the ultimate gujarati food, dhokla and handvo made with an aromatic mix of buttermilk, flour, coriander, chilies, lentils, and rice. . relish your taste buds
with a touch of sweetness, bardoli ki khichdi made with dal, spices, peas, potatoes and raw mangoes, methi ka thepla, dal dhokli made with tuvar dal, garlic, peanuts, kokum and turmeric will make for a great gujarati meal. . make room for some delicious gujarati dessert a meal is always incomplete without...
http://blog.tops.in/a-3-course-gujarati-meal-at-home/