We know healthy living makes us less sickly; but eating food where you have to be a chemical professor to read the ingredients, looks like an artificial way of sustaining life as well. In this time of ours, we have to trust professional knowledge, although it can be of benefit for an organic body to trust the use of its own senses too. However, when we live in big cities, or in other places where we prefer not to use our sense of smell too much: this can be detrimental to our smelling-senses; thus, if we do not use it, we can loose it.
Consequently, when we think of food we should think colors and smells: that is how the human race has survived so far. Fruits are highly energy-packed food, especially created for us humans to eat and to transport the seeds away to new fertile grounds: and therefore, the tastes and colors are made to be attractive to us. Having a meal is an excellent opportunity to enjoy some smelling, and seeing nice colors stimulates the mouth-watering juices too. Granted you have at least three colors on your plate, you’re OK.
An ancient trick to stimulate the taste buds is to use fresh herbs in the food; and anyone knows how delicious it is to squeeze lemon-juice into some of those dishes too. In addition, this is also beneficial for our health, though citrus-fruits are acting as cleanings agent in the body by killing bacteria: and many herbs are used as medicines as well. Therefore it could be not just an economic solution to grow our own herbs to add flavors to our food: but it could also be health-therapeutic, and stimulating to our senses as well.
Herbs usually grow in a small area, so the requirements are low to supply you year round with what you need from those health-beneficial plants. The three most used herbs in your receipts are all it takes to make you surrounded with aromatic inspirations. If you do not have a yard, you can grow them in a regular size industrial plastic bucket on a balcony: just make a draining hole with a scissor at the bottom. Moreover, if you really like to experiment: plant a potato “at two potato-sizes depth” in a bucket, and you will get some potatoes and a big plant too; although, do not harvest until after the blooming is over.
To grow Parsley, Cilantro, or Basil can be a lucrative adventure; besides, if you do not take the top of the Parsley, it will flower the next year and make many more parsleys growing next to it: for that reason, Parsley is counted as a bi-annual plant. In addition, Parsley is also acting as a cleaning-agent: whisking the surface of the intestines. On the contrary, do not let the Basil go into bloom, because it will make its leaves to taste bitterly.
The plants are not just beneficial as food, they do well to us in many more ways if they are allowed; and they can continue to contribute to our overall health and wellbeing: if they are not being replaced with artificial flavors and colors.
For more information about growing organic: visit USDA’s National Organic Program Web site, or NCAT’s Organic Farming Compliance Handbook. If you have any plant-care questions: e-mail me at RitaGlantz@yahoo.com