Spices are frequently used in cooking in combination with herbs.
Here are some of the spices you can try growing at home:
1.Ginger.
Ginger is often referred to as ginger root.
Ginger is popularly used in savory curries as well as herbal teas not only for flavor but its medicinal-value.
The rhizome has a branching habit and sends out new shoots as it grows and spreads. The plant can be easily propagated from 1” to 2” pieces of the rhizome containing, at least, one ‘eye’ or growing-bud.
Fill a large tub with rich, well-draining potting-mix. Sow-in several pieces of ginger 6” apart in the tub.
Keep the tub in a well-lit area or under grow lights. Water regularly when the soil feels dry.
2.Turmeric.
Turmeric is a colored relative of ginger. This Indian native can be grown much the same way as ginger. If the antimicrobial and anti-tumor properties of turmeric do not prompt you to use it more liberally in your cooking, growing your own just might.
Turmeric is more often sold and used in its dried-form. However, if you can get a few pieces of the rhizome to start with, they will multiply every year, providing you with more than you’d need.
3. Garlic.
Garlic is a very easy bulb to grow indoors or outdoors. All it takes is separating the cloves and sticking them into moist, well-draining soil.
You can start the bulbs indoors any time of the year, but fall planting is best for outdoor beds. Longer growing season gives the plants enough time to develop good-sized bulbs. Keep the soil evenly moist, but water logging can result in bulb rot. The leaves of the garlic can be used as an herb. The mature bulbs can be harvested when the leaves start to wilt in summer.
4. mustard.
Mustard is an excellent spice to grow at home because you can make your own mustard sauces with it.
Start the seeds in a shallow tray and transplant them into pots when the plants develop two sets of true leaves. The seedlings, as well as the young leaves, can be used as greens, so you can thin them out as necessary. Keep the pots in a sunny-location and water them regularly. The thin, long seed pods that follow the flowers contain several seeds. They should be harvested before they burst open. Cut-off the stalks while they are still green and dry them in the shade inside a sack. The seeds will require winnowing to clean them.
Use whole-seeds for tempering or grind them with vinegar to make your own mustard-sauce.
5.Coriander.
The name Coriander can mean an herb and a spice.
The Leaves Are called cilantro whereas The spice is the dried seeds of the same plant, which are very different in taste.
it thrives as an herb during the cool season, but when the temperature rises, the plant bolts, sending-up a long stem carrying the flowers that would eventually develop into coriander-seeds.
NOTE: The materials and the information contained on Natural ways channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. None of the information on our videos is a substitute for a diagnosis and treatment by your health professional. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provide.
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