Growing BBQ Spices in a Garden by Dave Sandersfeld

Author:Dave Sandersfeld
Language: eng
Format: mobi
Publisher: CreateSpace
Published: 2012-10-06T06:00:00+00:00

SOME SELECTED HERBS

ANISE

(Pimpinella Anisum)

This plant is best known for the source of seeds to create the liqueurs “Anisette”. Fresh chopped leaves add a soft licorice-like taste to marinades or BBQ sauces for lamb or pork.

COLD TENDER PERENNIAL

ZONES: ALL

HABITAT: Native to Mediterranean, Asia minor and Egypt. The seed was an ancient trade item into Europe.

HEIGHT: 1 foot tall and wide

SEED: Direct seed in early spring. Average germination is 17-30 days space about 12 inches apart. Fast growing plants prefer full sun, average, well-drained soil and regular weekly water during growth. Dry period for seed ripening.

INTERNET SOURCE: www.horizonherbs.com

BASIL

(Ocimum Basilicum)

It was used for herbal flavoring dishes long before the time of Christ. Fresh Basil tastes mildly like licorice and the dried leaf has a more lemon anise flavor. However, one can now buy a clove or cinnamon or other varieties of Basil for your BBQ Garden. Note: pick leaves just before flower buds open for the strongest flavor of each! Tomatoes and basil go hand in hand. Throw stems on BBQ coals to flavor meat also!

TENDER ANNUAL THAT WILL NEED TO BE RE-SEEDED

ZONES: All

HABITAT: Originally grew in tropical Asia and Africa.

NOTE: All recipes that call for dried herbs –use three times as much fresh herb for dried!

HEIGHT: 2.5 tall and 2 feet wide.

SEED: Plant seed after soil is above 60 degrees F. in enriched, moist warm soil in full sun. Germination occurs within 7 to 10 days.

To preserve basil or any other herbs, cut the stem above root and hang upside down in garage or in a dry dark space. When dry and crackly, carefully place stems in large paper grocery sack and strip leaves of stems. Save stems in tied bundles and label for later BBQ coals; but pour leaves into dark plastic bottles (clean Coffee creamers jars work well) and label and date.

INTERNET SOURCE: www.horizonherbs.com

CARAWAY

(Carum Carvi)

This plant does not amount very much the first year; but next mid-summer you can harvest all the seeds you can take for drying and storage. Oh! Leave some seeds for re-planting site next summer – restart the slow process!

NORMALLY BIENNIAL – SEEDS SECOND YEAR

ZONES: 5-8

HABITAT: I do not know the origin of this spicy and often forgotten species; but it acts like a typical Mediterranean species. It is worth the troubles to use in soups, stews, sausages and add zest to vegetables or marinades.

HEIGHT: 2.5 feet by 2 feet wide

SEED: Sow seeds in early spring in average soil under full sun.

INTERNET SOURCE: www.richters.com

CELERY

Is a pain to grow on your own for various reasons; but there is an easy substitute called Lovage and the flavor is not watered down! One can take lovage leaves and dry and powder and call it “Celery Powder” or add to salt for “Celery Salt”.

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