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Their antimicrobial properties have long earned them an important place in food preservation methods such as drying and pickling. Herbs and spices add taste to our food. They work as digestive aids, the volatile oils having a therapeutic action on the digestive system and different organ systems in the body.

Spices always go hand in hand with herbs. The difference between the two of them is that herbs are leaves and young stems of plants, while spices are the dried plant plants other than leaves. It’s true that many herbs have a spicy taste, but they are not true spices.In another phrase, pepper is a berry, cloves are young flower buds, cardamom is a fruit and cinnamon is made from the bark of the cinnamon tree.

  1 – Ginger :

It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric ,cardamom, and galangal. Ginger originated in the lush tropical jungles in Southern Asia. Although ginger no longer grows wild, it is thought to have originated on the Indian subcontinent. The ginger plants grown in India show the largest amount of genetic variation. The larger the number of genetic variations, the longer the plant has grown in that region.

– How to grow ginger home: get several 1-2” pieces of ginger root that contains, at least, one ‘eye’ or growing bud,the new root will grow from this.
– Fill a large tub with rich, well-draining potting mix then lay the ginger pieces 6” apart on top of the tub.
– Cover them with an inch of sand pressing down firmly.
– You should keep the tub in a well-lit area or under grow lights.
– The rhizomes should be watered regularly once the soil dries and fertilized once in two weeks.
– Ginger can be easily grown outdoors in USDA zones 10 and above.
– Choose a partially sunny location where it can receive a regular water supply.
– Good drainage is essential, though.
– When planted in early spring, it will continue to send up aerial stems all through summer, but the leaves may start to yellow in fall.
– Garden grown ginger is ideally treated as an annual since frost can rot the rhizomes.
– Dig up the entire plant, shake off the soil, and harvest the rhizome by removing the aerial stems.

2 – Turmeric :

Turmeric (Curcuma longa is a rhizomatous herbaceous perennial plant of the ginger family,Zingiberaceae. It is native to southwest India, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

To grow turmeric indoors, just follow these simple steps:
Break a larger rhizome into a small rhizome piece that has two or three buds.
Fill your pots with rich organic soil, which is lightly moist but well drained.
Place it about two inches below the surface of the soil, with the buds facing up.
– Water the container,turmeric likes water, keep the soil moist, particularly in hot, dry climates.
– Try watering it once every 2 days or misting with a spray bottle.
– If you live in cooler climates, water less frequently.
– The key here is to keep the soil from ever getting soggy.

  3 – Coriander :

Coriander can refer to both a herb and a spice. Chinese, Indian and Mexican cuisines use the leaves of the Coriandrum sativum plant or Chinese parsley in abundance. The spice is made of the dried seeds of the same plant. It’s very different in taste though.

 – How To Grow Coriander :

This plant grows very quickly and you can grow it indoors at any time of year. If you want to grow it from seeds, start by rubbing the coriander seeds between the palms of the hand so as to break them into halves. You can plant 3-4 of these in large pots. Make sure the soil is evenly moist. There will be simple leaves with uneven edges at first, but as the plant grows, finely divided lacy leaves will appear. When the seedlings fall over, just cover their bases with more soil and pat down.

Coriander thrives in cool weather, so you can plant it early in spring or even in fall where climates are milder. If you grow it outdoors, it thrives only during the cool temperatures. When temperatures rise, the plant bolts and sends up a long stem that carries the flowers which would eventually turn into coriander seeds. You can also stimulate bolting in the indoor plants by diminishing water.

The flowers will then develop into green globular fruits. You harvest these by cutting the entire stem and placing them in a large brown paper cover to dry. The fruits will eventually detach. The next step is drying them in the sun then storing them in dry jars. Grind the dry coriander seeds into powder. You can also toast them lightly to get a nutty flavor.