Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:136
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:13761264 - Herb and Spice Companion_001-145.indd 137 3/7/15 5:11 pm
(Text)ExOTIC HERBS- 137 –
Soil: Moist, well drained; though some prefer dry,
sandy soil.
Plant: Cuttings or seeds; cuttings are more reliable, as
only natural varieties (not hybrids) can be grown from
seed.
Water: Occasionally, around the base, only when the
soil feels dry one inch deep. Don’t let the roots sit in
wet soil, but don’t let them dry out completely either.
Harvest: Pinch or snip off leaves when needed.
Care: Trim occasionally to remove dead
leaves and flowers, and promote new
growth. Prune to control size and shape,
especially in spring. Repot annually, or
every two years, in the spring.Keep It Fresh
Leaves make wonderful teas and pot-
pourris when dried (see directions on
page 20).In the Kitchen
Dishes: Teas, jams, desserts, beverages,
marinades
Prep: Use whole leaves for infusions and
cooking. Flowers are edible and serve as
pretty garnish.
Serve: Infuse scented geranium leaves
into simple syrup, vinegar, or milk (for
ice cream), or cook with fruits to make
jams and jellies. Place a few leaves in
the sugar container for a couple weeks
to make a flavored sugar for baking. Or
layer leaves on the bottom of a pan to
flavor treats baked in the oven.SUBSTITUTIONS
- Lemon verbena
- Mint
- Rose
PAIRINGS
Fruits and Vegetables:
apples, apricots, berries, lemons,
peaches, plums
Seasonings: lemon balm,
lemon basil, lemon verbena, mintJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:136
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:13761264 - Herb and Spice Companion_001-145.indd 137 3/7/15 5:12 pm