<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet href="http://feeds.feedburner.com/~d/styles/rss2full.xsl" type="text/xsl" media="screen"?><?xml-stylesheet href="http://feeds.feedburner.com/~d/styles/itemcontent.css" type="text/css" media="screen"?><rss xmlns:atom="http://www.w3.org/2005/Atom" xmlns:openSearch="http://a9.com/-/spec/opensearch/1.1/" xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0"><channel><atom:id>tag:blogger.com,1999:blog-6861562129126489326</atom:id><lastBuildDate>Fri, 05 Sep 2008 20:41:34 +0000</lastBuildDate><title>The Herb Gardener</title><description>&lt;strong&gt;Grow herbs and use them in your kitchen, crafts, and healing. Herbs are a great introduction to gardening, and they are a wonderful way to get children interested in plants and nature.

The content of this site is anecdotal and provided for entertainment purposes.  It is not intended as medical advice.  If you are ill, please see your doctor.&lt;/strong&gt;</description><link>http://theherbgardener.blogspot.com/</link><managingEditor>noreply@blogger.com (Sara Elliott)</managingEditor><generator>Blogger</generator><openSearch:totalResults>168</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" href="http://feeds.feedburner.com/blogspot/msht" type="application/rss+xml" /><feedburner:emailServiceId>1410333</feedburner:emailServiceId><feedburner:feedburnerHostname>http://www.feedburner.com</feedburner:feedburnerHostname><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-1334628150862244868</guid><pubDate>Fri, 05 Sep 2008 20:32:00 +0000</pubDate><atom:updated>2008-09-05T16:41:34.818-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">onions</category><category domain="http://www.blogger.com/atom/ns#">storing onions</category><category domain="http://www.blogger.com/atom/ns#">using onions</category><title>Don't Forget the Lowly Onion</title><atom:summary>Good flavors come in threes, and onions are often used with garlic and olive oil as an aromatic and flavorful base for many traditional savory dishes. If it isn't dessert, there's probably an onion in it somewhere, and using onions to advantage can be an art.

Background

Onions (Allium cepa) are biennial plants with edible bulbs. They are related to the lily, and from their origins in Asia have </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/384502064/dont-forget-lowly-onion.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/384502064" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/09/dont-forget-lowly-onion.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-7057301003976885906</guid><pubDate>Sat, 09 Aug 2008 17:19:00 +0000</pubDate><atom:updated>2008-08-09T13:32:13.218-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">bread maker</category><category domain="http://www.blogger.com/atom/ns#">breadmaker</category><category domain="http://www.blogger.com/atom/ns#">herbal breads</category><title>Put Your Bread Maker to Good Use</title><atom:summary>
If your bread maker has been gathering dust in a cupboard, pull it out and come with me on a bread making adventure. It was with mixed feelings that I opened my new bread machine on Christmas morning a few years ago. I'd never been that fond of bread, and in a two-person household we go through less than a loaf a week. I smiled politely. "Wow," I said. I’d heard that without preservatives, bread</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/360458765/put-your-bread-maker-to-good-use.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/360458765" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/08/put-your-bread-maker-to-good-use.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-809838443055941808</guid><pubDate>Tue, 22 Jul 2008 01:01:00 +0000</pubDate><atom:updated>2008-07-22T10:04:49.825-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">what is nutmeg</category><category domain="http://www.blogger.com/atom/ns#">cooking with nutmeg</category><category domain="http://www.blogger.com/atom/ns#">nutmeg</category><category domain="http://www.blogger.com/atom/ns#">how to use nutmeg</category><title>About Nutmeg</title><atom:summary>I've been a nutmeg lover ever since my mother first sprinkled a little on top of my Christmas eggnog.  It was good then, but it's better now that I grate my own.  If you think nutmeg is a spice that belongs in the back of the cupboard, think again.  Its mild flavor can be deceiving because it isn't as aromatic as cinnamon, or as aggressive as allspice, but nutmeg has something amazing going for </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/342079981/about-nutmeg-myristicaceae.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/342079981" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/07/about-nutmeg-myristicaceae.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-2340400144549713013</guid><pubDate>Wed, 09 Jul 2008 21:26:00 +0000</pubDate><atom:updated>2008-07-09T17:45:01.624-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Protect herbs in summer</category><category domain="http://www.blogger.com/atom/ns#">enjoy summer herbs</category><title>Beat the Heat</title><atom:summary>While you are enjoying all of this hot summer weather, don't forget to protect your herbs.  Water them in the morning and never spray the leaves of your outdoor plants during the hottest part of the day.   Deep water herbs at least once a week, and be sure to pinch the stems of any herbs that are starting to bolt.  This will help extend the useful life of annuals for a couple of weeks.

If you </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/331153165/beat-heat.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/331153165" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/07/beat-heat.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-808466510297604366</guid><pubDate>Fri, 27 Jun 2008 18:01:00 +0000</pubDate><atom:updated>2008-06-29T18:37:22.516-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Make a Lavender Wand</category><category domain="http://www.blogger.com/atom/ns#">Weave a Wand of Lavender Stems</category><category domain="http://www.blogger.com/atom/ns#">Lavender Wand</category><category domain="http://www.blogger.com/atom/ns#">Lavender Craft</category><title>Make a Lavender Wand</title><atom:summary>By the beginning of summer, you should have enough lavender up and ready to make lavender wands. Lavender wands are always popular gifts for birthdays and around the holidays. I make a big batch during the summer, and tie them into my Christmas gift bows. These wands are an aromatic addition to a lingerie or linen drawer, closet, or laundry room. Lavender permeates the area in which a wand is </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/321494153/make-lavender-wand.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/321494153" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/make-lavender-wand.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-1076076319197810634</guid><pubDate>Mon, 23 Jun 2008 18:10:00 +0000</pubDate><atom:updated>2008-06-23T18:57:38.295-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Christmas herb gifts</category><title>Christmas Gift Ideas:  Seed Packets with Markers</title><atom:summary>Christmas is coming. . . really. I'm sorry to remind you, but it is. One of the many great things about herb gardening is that you have the raw material for some wonderful gifts. If you plan ahead, you can make unique herb offerings quickly and inexpensively. For the next couple of months, I'll be giving you some examples.

Here's one: Fabric Wrapped Herb Seeds with Popsicle Markers

This fall, </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/318438296/christmas-gift-ideas-seed-packets-with.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/318438296" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/christmas-gift-ideas-seed-packets-with.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-4551354558241799983</guid><pubDate>Fri, 20 Jun 2008 20:54:00 +0000</pubDate><atom:updated>2008-06-23T18:38:44.463-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Humidity and Indoor Herbs</category><category domain="http://www.blogger.com/atom/ns#">Potting Indoor Herbs</category><category domain="http://www.blogger.com/atom/ns#">Light and Indoor Herbs</category><category domain="http://www.blogger.com/atom/ns#">Indoors Herbs</category><title>Tips for Growing Herbs Indoors</title><atom:summary>Many herbs are well suited to domestic life and thrive indoors. With some attention to their special needs, you can keep an indoor herb garden that will give you fresh herbs year round.

Indoor Herb Lighting

The biggest challenge to the indoor herb gardener is light. Lighting is critically important to all plants, but herbs seem to be especially sensitive to the right light conditions. If you </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/316473192/tips-for-growing-herbs-indoors.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/316473192" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/tips-for-growing-herbs-indoors.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-7223229454953500467</guid><pubDate>Fri, 20 Jun 2008 15:02:00 +0000</pubDate><atom:updated>2008-06-23T18:39:39.719-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Tea Bath</category><category domain="http://www.blogger.com/atom/ns#">Tea Rub</category><category domain="http://www.blogger.com/atom/ns#">Tea Marinade</category><category domain="http://www.blogger.com/atom/ns#">Tea Herb</category><title>How to Make a Basic Tea Rub (Oh, and Some Variations)</title><atom:summary>Chef Ming Tsai has quite a presence on the web, and he uses rubs to create some wonderful recipes. One of his signature rub ingredients is tea. Other cooks have picked up the practice of using tea as a flavor base in rubs, artfully incorporating them in anything from mouthwatering BBQ to sea scallops. I don't know where the practice started, but I'm glad it did.

If you'd like your next seared </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/316278004/how-to-make-basic-tea-rub-oh-and-some.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/316278004" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/how-to-make-basic-tea-rub-oh-and-some.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-5128246874769653906</guid><pubDate>Thu, 19 Jun 2008 23:01:00 +0000</pubDate><atom:updated>2008-06-26T11:22:08.384-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Propagating Bay Leaf</category><category domain="http://www.blogger.com/atom/ns#">Growing Bay Leaf Indoors</category><category domain="http://www.blogger.com/atom/ns#">Growing Daphni</category><category domain="http://www.blogger.com/atom/ns#">Bay Leaf</category><category domain="http://www.blogger.com/atom/ns#">Harvesting Bay Leaf</category><category domain="http://www.blogger.com/atom/ns#">Growing Bay Laurel</category><category domain="http://www.blogger.com/atom/ns#">Growing Bay Leaf</category><category domain="http://www.blogger.com/atom/ns#">Uses for Bay leaf</category><title>Growing Bay Leaf (Bay Laurel)</title><atom:summary> Bay or sweet bay (Laurus nobilis) is the leaf from a tree in the Laurel family. It's an evergreen that hales from the Mediterranean, where it grows to a height of 40 feet. Bay laurel is beautifully appointed with medium sized, glossy, green leaves. It is not winter hardy in areas that experience freezing weather.

Luckily, bay can be cultivated in a container and brought indoors to overwinter. </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/315779960/bay-laurel.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/315779960" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/bay-laurel.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-8433002966605648245</guid><pubDate>Thu, 19 Jun 2008 13:06:00 +0000</pubDate><atom:updated>2008-06-20T12:34:59.565-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">make Old Bay Seasoning</category><category domain="http://www.blogger.com/atom/ns#">Make seasoning blend</category><title>Make Your Own Old Bay Seasoning Blend</title><atom:summary>One of the more well known of the crab seasoning blends, Old Bay Seasoning, sold by McCormick &amp; Company among others, is a household staple in many parts of the United States.

It has great flavor, and is less dependent on salt than some of the other popular seasonings – but delivers good flavor. Want to make your own? I've been experimenting with this classic seasoning, and here's my take on it.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/315417602/make-your-own-old-bay-seasoning-type.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/315417602" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/make-your-own-old-bay-seasoning-type.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-9019774274709514555</guid><pubDate>Wed, 18 Jun 2008 18:48:00 +0000</pubDate><atom:updated>2008-06-18T14:55:18.110-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">strawberry teeth whitener</category><category domain="http://www.blogger.com/atom/ns#">herbal teeth whitener</category><category domain="http://www.blogger.com/atom/ns#">sage teeth whitener</category><title>Want an Herbal Teeth Whitener?</title><atom:summary> Try Sage and Strawberry

Sage has been used as means of whitening discolored teeth for centuries, and it still works today. Together with strawberry, it's a natural solution for treating a yellowed and dingy smile.

Make a paste of one large sage leaf, one strawberry, and one teaspoon of baking soda. I blend the ingredients in a mini-food processor. Apply the paste to your teeth for five to ten </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/314828610/want-herbal-teeth-whitener.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/314828610" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/want-herbal-teeth-whitener.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-3596310655482724902</guid><pubDate>Wed, 18 Jun 2008 13:23:00 +0000</pubDate><atom:updated>2008-06-18T16:59:25.892-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">homemade spices</category><category domain="http://www.blogger.com/atom/ns#">make garlic juice</category><category domain="http://www.blogger.com/atom/ns#">homemade garlic juice</category><category domain="http://www.blogger.com/atom/ns#">make garlic powder</category><category domain="http://www.blogger.com/atom/ns#">homemade garlic powder</category><title>Make Your Own Garlic Juice or Powdered Garlic</title><atom:summary>Make your own garlic juice and garlic powder. The process takes some time because it involved peeling lots of garlic cloves. You may decide afterward that buying prepared garlic products is easier and just as tasty, but every herb fanatic should try it once.

Here's how.

Instructions for Making Garlic Juice

1 bulb of garlic
Mesh strainer
Coffee Filter

Peel one bulb of garlic (this will give </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/314631407/make-your-own-garlic-juice-or-powdered.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/314631407" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/make-your-own-garlic-juice-or-powdered.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-6249444909363422259</guid><pubDate>Tue, 17 Jun 2008 17:49:00 +0000</pubDate><atom:updated>2008-06-17T13:58:55.125-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Basic White Sauce</category><category domain="http://www.blogger.com/atom/ns#">White Sauce With Herbs</category><category domain="http://www.blogger.com/atom/ns#">Bechamel Sauce</category><title>Recipe for Bechamel Sauce With Herbs</title><atom:summary>Bechamel sauce, white sauce, is one of the most basic sauces used in cooking. It's an easy sauce to make if you remember to keep stirring the ingredients throughout. Never stop stirring, use medium heat, and pick a thick pan that will evenly distribute the heat.

Some béchamel recipes call for heavy cream, while others make due with whole milk. Some will even cheat and use milk, but up the butter</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/313977781/recipe-for-bechamel-sauce-with-herbs.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/313977781" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/recipe-for-bechamel-sauce-with-herbs.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-800122073345263436</guid><pubDate>Mon, 16 Jun 2008 18:28:00 +0000</pubDate><atom:updated>2008-06-17T13:55:24.173-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Greek Moussaka</category><category domain="http://www.blogger.com/atom/ns#">Moussaka Recipe With Eggplant</category><category domain="http://www.blogger.com/atom/ns#">Moussaka Recipe</category><category domain="http://www.blogger.com/atom/ns#">Moussaka with Aubergine</category><title>Moussaka Recipe with Aubergine (Eggplant)</title><atom:summary>My friend Emily's grandmother was Greek and taught her some great Greek dishes which she's shared with me over the years. She's actually partly responsible for my interest in herbs and spices. One of her best recipes is for Moussaka. I've updated some things, grilling the eggplant and using sun dried tomatoes instead of tomato paste, but otherwise it's pretty close to her grandmother's recipe.

</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/313237978/moussaka-recipe-with-aubergine-eggplant.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/313237978" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/moussaka-recipe-with-aubergine-eggplant.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-504968473416992093</guid><pubDate>Mon, 16 Jun 2008 00:01:00 +0000</pubDate><atom:updated>2008-07-21T21:17:12.004-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Greek herbs and spices</category><category domain="http://www.blogger.com/atom/ns#">Greek cooking</category><category domain="http://www.blogger.com/atom/ns#">Greek spices</category><category domain="http://www.blogger.com/atom/ns#">Greek herbs</category><title>Greek Herbs and Spices</title><atom:summary>Greece has an ancient, almost mystical culinary tradition. Whether you are interested in making a nice moussaka, Greek salad, or stuffed grape leaves, you'll want to know something about the signature herbs of this sun kissed Mediterranean country. So get out your olive oil, phyllo dough, feta cheese and kalamata olives, tune up your bouzouki, and lets explore Greek flavor. Follow the links for </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/313040394/greek-herbs-and-spices.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/313040394" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/greek-herbs-and-spices.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-1835879737319188022</guid><pubDate>Sun, 15 Jun 2008 21:23:00 +0000</pubDate><atom:updated>2008-07-21T10:30:05.914-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Dittany</category><category domain="http://www.blogger.com/atom/ns#">Herbal Dittany</category><category domain="http://www.blogger.com/atom/ns#">Dittany of Crete</category><title>Dittany of Crete</title><atom:summary>I am a devoted Harry Potter fan. I don't know what it is about the wizarding world, but it makes me happy just thinking about it.

In rereading the final book in the series, The Deathly Hallows, Harry and his friends get themselves in quite a few scrapes. It's interesting that Hermione, a young female wizard, is the one who performs most of the first aid. Often she's the only girl-woman around. </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/312588553/dittany-of-crete.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/312588553" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/dittany-of-crete.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-136793302048380178</guid><pubDate>Sat, 14 Jun 2008 19:03:00 +0000</pubDate><atom:updated>2008-06-16T10:20:37.468-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Definition of Vermiculite</category><category domain="http://www.blogger.com/atom/ns#">Potting Soil</category><category domain="http://www.blogger.com/atom/ns#">Propagating Plants</category><title>Vermiculite</title><atom:summary>Vermiculite is heat expanded mica. It is often used as a starting medium for seeds and cuttings. Sometimes referred to as a soilless medium, a feature that makes it free of disease, vermiculite has no nutritional value, so some sort of liquid fertilizer should be used when propagating plants with using this method.

As a additive to potting soil, vermiculite helps create a friable, light, mixture</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955845/vermiculite.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955845" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/vermiculite.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-7608633503717380665</guid><pubDate>Sat, 14 Jun 2008 19:02:00 +0000</pubDate><atom:updated>2008-06-16T19:17:07.390-04:00</atom:updated><title>Wicking</title><atom:summary>Drawing moisture upward through capillary action.  Potted plants that need to be watered often  respond well to wicking. 

Fill a dish under the plant's pot with marbles or small stones, and then with water just short of the top of the stones.  Thread twine from the top of the plant's pot, through the root ball of the plant, and out the drainage hole.  Trail the twine into the reservoir under the</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955846/wicking.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955846" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/wicking.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-6916578052738208010</guid><pubDate>Sat, 14 Jun 2008 19:01:00 +0000</pubDate><atom:updated>2008-06-14T15:01:51.416-04:00</atom:updated><title>Transpiration</title><atom:summary>The process in which a plant releases water through pores on its leaves.

This is a glossary entry that will help you understand some of my blogs better.  Plants have a  vocabulary; most specialized areas of learning do.  Pick up one new term a day, and in no time you'll be a pro.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955847/transpiration.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955847" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/transpiration.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-605106583582342915</guid><pubDate>Sat, 14 Jun 2008 19:00:00 +0000</pubDate><atom:updated>2008-06-14T15:00:52.420-04:00</atom:updated><title>Heal-In</title><atom:summary>The temporary placement of plants in an interim medium until they can be planted in their permanent containers.

This is a glossary entry that will help you understand some of my blogs better.  Plants have a  vocabulary; most specialized areas of learning do.  Pick up one new term a day, and in no time you'll be a pro.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955848/heal-in.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955848" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/heal-in.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-6275406635219387268</guid><pubDate>Sat, 14 Jun 2008 18:58:00 +0000</pubDate><atom:updated>2008-06-14T14:59:43.074-04:00</atom:updated><title>Tropical</title><atom:summary>A typically warm and humid growing region that doesn't experience freezing temperatures.

This is a glossary entry that will help you understand some of my blogs better.  Plants have a  vocabulary; most specialized areas of learning do.  Pick up one new term a day, and in no time you'll be a pro.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955849/tropical.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955849" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/tropical.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-3569436468911320432</guid><pubDate>Sat, 14 Jun 2008 18:57:00 +0000</pubDate><atom:updated>2008-06-14T14:58:46.168-04:00</atom:updated><title>Semi-Tropical</title><atom:summary>A warm and often humid growing region that experiences infrequent temperature drops below freezing.

This is a glossary entry that will help you understand some of my blogs better.  Plants have a  vocabulary; most specialized areas of learning do.  Pick up one new term a day, and in no time you'll be a pro.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955850/semi-tropical.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955850" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/semi-tropical.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-1622153547358353456</guid><pubDate>Sat, 14 Jun 2008 18:56:00 +0000</pubDate><atom:updated>2008-06-14T14:57:35.080-04:00</atom:updated><title>ornamental</title><atom:summary>A plant that is grown for its visual appeal.

This is a glossary entry that will help you understand some of my blogs better.  Plants have a  vocabulary; most specialized areas of learning do.  Pick up one new term a day, and in no time you'll be a pro.</atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/311955851/ornamental.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/311955851" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/ornamental.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-4487947632459092435</guid><pubDate>Thu, 12 Jun 2008 17:25:00 +0000</pubDate><atom:updated>2008-06-16T16:27:59.757-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">Time of Day to Harvest Herbs</category><category domain="http://www.blogger.com/atom/ns#">Washing Herbs</category><category domain="http://www.blogger.com/atom/ns#">How Much of Your Herb Plant Should You Cut</category><category domain="http://www.blogger.com/atom/ns#">Harvesting Herbs</category><category domain="http://www.blogger.com/atom/ns#">Herb Harvesting Basics</category><title>Harvesting Herbs</title><atom:summary>The process of harvesting the herbs you've cultivated is one of the most satisfying aspects of growing them. The fragrance of cut herbs fills the air around you, permeates the skin of your hands, and makes you feel blessed. Your basket is full of different textures and shades of the most peaceful green, and all of your harvest can be useful.

In the fall, I've made a workbench for myself on our </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/310547418/harvesting-herbs.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/310547418" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/harvesting-herbs.html</feedburner:origLink></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-6861562129126489326.post-544285886596784722</guid><pubDate>Sat, 07 Jun 2008 21:18:00 +0000</pubDate><atom:updated>2008-06-07T18:22:17.040-04:00</atom:updated><category domain="http://www.blogger.com/atom/ns#">lavender salt recipe</category><title>Lavender Salt</title><atom:summary>My friend Eric was interested in making lavender salt to sprinkle on asparagus and wilted spinach salad.  It's tasty and easy to make.  Here's how.

Recipe for Lavender Salt

4 tbsp. dried lavender flowers
1 c. fine salt (Coarse salt doesn't work as well.)
Glass jar with a tight fitting lid
Muslin fabric

First Procedure

Place two tablespoons of lavender flowers in a length of muslin and wrap </atom:summary><link>http://feeds.feedburner.com/~r/blogspot/msht/~3/307009444/lavender-salt.html</link><author>noreply@blogger.com (Sara Elliott)</author><description>&lt;img src="http://feeds.feedburner.com/~r/blogspot/msht/~4/307009444" height="1" width="1"/&gt;</description><feedburner:origLink>http://theherbgardener.blogspot.com/2008/06/lavender-salt.html</feedburner:origLink></item></channel></rss>
