Herbs as Aphrodisiacs
The most well known practitioners of aphrodisiac production were the ancient Chinese and Indians, but it is also known that ancient civilisations of South America were well versed; as indeed were the indigenous peoples of North America.
There are herbs that can produce harder and longer lasting erections; and far more concentrated orgasms for men. For women some herbs can increase natural genital lubrication also much more easily obtained and more intense orgasms. All this will without any doubt at all result in more satisfactory sex for all concerned.
There is plenty of written evidence to support the efficacy of herbs as aphrodisiacs, and plenty of anecdotal evidence by happy users to support the claims. Even modern science has begun to promote the benefits of aphrodisiacs on the human libido with the production of Viagra and other drugs. Certainly a satisfactory sex life for both partners is one of the main foundations of a long and happy marital partnership.
However, care is needed when using any herb as an aphrodisiac. Certainly before any sort of self-experimentation takes place it is very important to make some research because some herbs are very potent and some can have serious implications for anyone already taking certain prescribed medicines. Great care should be taken in the choice of herb by anyone suffering from medical problems associated with heart disease, diabetes and any kind of liver or kidney malfunction.
So if you do decide to experiment; then do so at your own risk!
The Italian Herb Garden
Although there are so many herbs that could be included in an Italian herb garden, you really should consider which herbs you will use. Research the growing conditions each plant needs and consider whether or not you can provide them. Italian herb gardening is mainly considered for culinary uses, adding flavor to food; but they should also be looked at for much more than that. Italian herbs are able to make amazing additions to landscape design. Italian herb gardening can be made to display for color and for aroma. By planting Italian herbs amongst the other herbs n the herb garden, you will be graced with the sweet aromas straight from Italy. It will be like taking a stroll on a Italian hill side.
Probably the most used herb in Italian cuisine is garlic, and Italian herb gardening would not be complete without this useful herb. Garlic cloves can be planted and will thrive in just about any garden with very little attention. After harvesting they can be stored to be used at a later time by freezing them or pickling them, even just storing in the refrigerator will keep them fresh for several weeks.
Basil is a well know Italian herb and useful in many Italian recipes. Basil will not only add flavor to many Italian cuisines, it is useful in the garden to other plants. Planting basil next to your peppers and tomatoes will actually improve their flavor. Plus, basil will also repel flies and mosquitoes.
Like basil, rosemary is an Italian herb that is beneficial to the garden. It grows into a large shrub that spouts pretty little blue flowers. It helps the garden by attracting bees. Although it is a tough evergreen perennial, it is sensitive to frost.
Not often thought of as an Italian herb, Parsley is a relatively difficult herb plant to get started in the garden, but it is so useful not only for Italian dishes but many other types of cuisines. Many generations ago before there were breath mints it was found that eating fresh, raw parsley after a meal eradicated the bad breath left from enjoying a flavorful cuisine. The tradition developed into serving parsley on a small dish after the meal. That tradition has today become responsible for using parsley as a garnish on a variety of meals.
Oregano is as decorative as it is flavorful. When it is fully mature it will sprout pretty little purple flowers. Unlike annual herbs, Oregano is best if not be harvested until it has flowered because this is when the plant has developed most flavor.
Fennel is famous for its seeds that grace and enhance the flavor of Italian sausage. The interesting thing about fennel is that the plant looses its flavor as it matures. It is a perennial plant and must be divided and replanted every few years.
Sage is used in a variety of Italian dishes, from meats to salads. New shoots of the plant contain the most flavor so it is recommended not to let sage plants to get too woody by keeping them trim, so that new shoots will be encouraged to grow. Sage can be harvested after it blooms. Although regarded as an Italian herb,(it was spread throughout Europe by the Roman invading armies) there was a sage not unlike the Roman variety cultivated by the ancient Greeks and much valued for its medicinal properties.
When to Harvest Your Herbs
To encourage new growth on your perennial plants prune to about half their height. You can cut back an annual even more — to just a few inches. Many culinary herbs, including basil, chives, mint, oregano and parsley, grow back quickly, benefiting from constant pruning. Harvest early and frequently
It is perfectly alright to harvest annual herbs until frost, but perennial herbs should not be touched after August, or one month before the first expected frost. This is because new growth will be stimulated which will not be hardened off before being ruined by frost.
If you were to harvest any lavender and tarragon flowers early in July and then prune the plants right down to half original height, with some luck with the weather conditions you could obtain a fresh blooming in the fall.
Finally, not so much harvesting as such, but tidying up and caring for your plants during the off season. The best time to cut back and reshape flowering herbs is right after they bloom. When your perennial herbs have naturally sent their energy back to the roots after the first frosts, cut back really hard to strengthen them and encourage new vigorous growth in the Spring. When the annuals have reached the end of their season, cut them back very hard. All this will create a tidy looking garden. This looks better in winter and being smaller plants will be easier to mulch for protection. Do not leave dead growth in the ground or even laying about. Cleaning up is a critical factor in keeping the garden disease and pest free.
Growing Garden Herbs From Cuttings
Young plants are always best in your garden, most old plants will become woody and over time will produce less essential oils and flavors so producing new stock is the way to ensure that all your herbs are young and at their best for whatever is their use.
Always use a well sterilized container that is about three inches deep. Propagation trays from garden supply stores can be used again and again so are quite economical, but any type of tray that is the right depth, sterilizable and is provided with drainage can be used for the purpose.
Light soil or a soil-less mixture can be store bought, or, you can even make up your own mixture using compost and fine grit. The addition of vermiculite is beneficial too. Whatever you use, the mixture needs to be sterile and must drain easily. Root rot is the last thing you need. Make the mixture damp, not soaking wet. One thing to avoid at all cost is soil from your yard. This could contain all sorts of diseases and insects that would multiply in the warm growing conditions that your cuttings require.
Follow these 10 Rules for Instant Success:
1.) Only take cuttings from healthy, happy plants.
2.) Always cut from a side shoot not the middle of a plant. Side shoots root faster.
3.) Select a cutting that has just enough leaves for the plant to concentrate on rooting.
4.) Do not use as a cutting any stem that has buds of flowers on it.
5.) Make a clean 45 degree slice with a razor blade or very sharp knife at a node.
6.) Immediately plunge the cut tip into rooting powder or gel.
7.) Settle your cutting stem in the growing medium but keep the leaves well above.
8.) Place the container in a warm place or provide a heat mat.
9.) Put a transparent cover over the container to retain moisture.
10.) If possible put a florescent light or grow-light above the container for some 12 hours a day to promote strong growth.
11.) Keep the growing medium moist and soon roots will appear.
12.) When strong enough transplant them to their permanent growing position.
Taking and growing on from, cuttings is such a very satisfying and pleasurable way to increase your stock for growing herb plants. You can pass any surplus new plants on to friends, or if you have been really productive even have a yard gate sale with all the surplus.
Starting Herbs from Seed
Starting herb seeds indoors for your first herb garden is fairly easy when you know what you’re doing. Simply provide the right conditions and you’ll have beautiful, healthy herb seedlings in no time.
Follow these 10 rules and you should have no problems at all:
3. Do not overcrowd, plant seeds sparingly
Prevent excessive moisture around fragile young roots. Some herb seedlings hate being transplanted so sow the seeds in individual compost plugs.
4. Firm seeds down into direct contact with the soil
Very small herb seeds should lie directly on the surface. But whether covered with planting medium or not, each seed must be in firm contact with the moist medium.
5. Keeping seeds warm will encourage germination
A heating pad designed for plant use can be obtained from good Garden Centres. But be sure to check for moisture often. Alternatively make sure the ambient temperature is 70° (+/-5°)
6. Cover trays with plastic wrap to keep the moisture in
Secure plastic film over the sown seed pot to keep the moisture level constant. As soon as the herb seeds germinate, remove the plastic wrap.
7. Provide air flow to prevent disease
By placing a small fan near your herb seedlings you will promote good air circulation. Keep the fan on low and directed to blow across the containers at the soil level.
8. Turn containers daily to ensure upright growth
It is best to place the herb seed containers in a sunny position, but to ensure even growth give the containers a quarter turn each day.
9. Feed them, but sparingly
Herb seeds do not need any fertiliser in order to germinate. However after leaves have sprouted then use a very weak-strength liquid fertilizer just once a week.
10. Acclimatise seedlings to direct sunlight
Before transplanting to the outdoor herb garden; over a three or four day period place the herb seedlings in direct sunlight, morning only of the first day, then increase their exposure each day until strong and ready to be transplanted.
How to start a herb garden
First of all you should actually map out your garden on paper. This will help you with your planning because you need to determine the size of your garden by deciding the quantity of herbs for growing as well as how many different herbs you intend to grow. Usually a dozen or so will give you great variety but consider how much space they will absorb for the quantity of each that you require.
Next, before you decide where to put your herb garden, you must determine how much sunlight is needed by the herbs for growing in your garden. Most herbs enjoy sun, however, a few are better grown in partial shade If the garden is laid out properly tall sun lovers can provide partial shade for the more delicate items such as sweet cicely or angelica.
The choice of a site for herbs for growing in the garden is governed to a large extent by the other uses to which your yard is put. If priority must be given to a play area for children, or a large kitchen garden is required then of course choices are limited, but do try to find space for a site that receives at least six hours of direct sunlight each day and is large enough to meet the needs of your herbs.
The type of soil in your yard is an important factor. Most of the herbs you will start in your herb garden will thrive best on light soil that drains well. If your soil is heavy then you must consider ways to improve it. There are exceptions to this rule of course; a few herbs do enjoy a fairly moist situation – such as angelica, lovage and mint.
The most labour intensive solution to heavy soil in your yard, but by far the best, long term, is to dig out all the soil in the plot to a depth of at least 12 inches, line the bottom of the hole with two inches of pebbles topped with an inch of pea gravel. Replace the soil mixed with an organic compost.
Herbs are usually shallow rooted and less fussy about growing conditions than most other flowers and vegetables, but still require adequate soil. For the best results you will need a soil that is close to neutral with a pH of between 6.5 and 7.0. ). Avoid using any chemical or even organic fertilizer as these will encourage your herbs to make too much growth, and will decrease the concentration of essential oils and make your culinary herbs prolific, but less flavourful.
