Required for the good taste of the dishes, green spices are always present in the kitchen of each family, in one form or another, dried, frozen, fresh. But nothing compares to their aroma and freshness when ripped off just before consumed. Here are some tips for planting, in the garden or in pots on the terrace, the most necessary spices for the household.

You need:

   - pots of different sizes.

   - compost (soil enriched with organic waste).

   - fertilizer (it should be slow release).

For starters, it's good to know that there are perennial types of green spices. Like the laurel and rosemary, whose freshness we also enjoy in winter. And annuals like basil and parsley, which we can only tear off during the warmer months of the year.

There are two options for planting fragrant spices at home: to use seeds or to buy already sprouted grasses from a nursery.

If your choice is the seeds, you will need a small pot. Fill ¾ of it with compost, place 2 or 3 seeds and cover with 1-2 cm of compost. Carefully pour in a little water. It is imperative that the pot has a hole to avoid excessive soil moisture and thus prevent any sprouting of the sprouts.

Expect the first petals to sprout after 10-20 days, depending on their type. After about a month, you can now transplant the sprouted grasses into larger pots or in your garden. Be careful not to break their roots as they are still too fragile.

Here are some spices that only grow during the warm season and tips for cultivating them:

BASILEK - the best time to plant it is mid-spring. Seeds germinate in about 2 weeks, and when it reaches a height of about 15 cm, it can be grafted into a larger pot or garden. If desired, repeat the procedure in late spring. This way you will have fresh basil until late fall.

MAGDANOZ - and here the most appropriate period for planting is the middle of spring. Germination of parsley is slower and you can only enjoy the first petals in mid-summer. As with basil, you can plant new seeds in early summer to have a longer spice from fresh spices.

RIGAN - it is best to buy an already planted oregano from some nursery in the spring and move it to larger pots or to the garden after about 1-2 weeks. Keep in mind that this spice needs dry and sandy soil to thrive. In early autumn, it is necessary to prune the flowers that are beginning to bloom.

Unlike basil and parsley, which is best frozen in the freezer, the best way to preserve oregano is by drying its branches.

The perennial spices that we can grow throughout the year must be purchased already planted, also from a nursery or a supermarket.

The most popular are:

LAOVER - in the middle of spring, transfer the laurel to a larger pot, adding some fertilizer. In the early summer, there are shoots that need to be trimmed so new ones can emerge later. You can collect the laurel leaves all summer long, and it is best to dry them in winter. In the end of autumn, remove the pot with this spice in a warmer and more secure place.

Rosemary - The appropriate time for grafting is the end of spring, with some sand added to the soil. It is necessary to trim the branches of rosemary in early summer. You can also use them for grafting if you want to breed this herb.

SALVIA - in late spring, move the salvia to a larger pot or garden in a sunny and warm place. In the spring of next year, you should trim her stems to about 15 cm, so that she does not branch too much in growth.

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