i’ve grown some thai peppers, cilantro and basil in nursey pots (kept outdoor with partial sunlight) but decided to moved them into my rasied garden- what a mistake! they all die within two days. i guess they couldn’t tolerate hours of direct sunlight, so can someone please suggest some that are hardy enough for my garden bed? thank you in advance for your answer ^^
Posted in Herb Gardening
Tagged basil, bed, cilantro, fruit, fruit plants, garden, herbs, mistake, nursey, pots, someone, sunlight, Thai, thai peppers
i’ve grown some thai peppers, cilantro and basil in nursey pots (kept outdoor with partial sunlight) but decided to moved them into my rasied garden- what a mistake! they all die within two days. i guess they couldn’t tolerate hours of direct sunlight, so can someone please suggest some that are hardy enough for my garden bed? thank you in advance for your answer ^^
Posted in Herb Gardening
Tagged basil, bed, cilantro, fruit, fruit plants, garden, herbs, mistake, nursey, pots, someone, sunlight, Thai, thai peppers
Ingredients
* VEGETABLES:
* 1 medium-size carrot, sliced
* 1 small leek, sliced
* 1 cup baby bok choy, or other Chinese cabbage
* 2 celery stalks, cut into bite-size pieces
* 5 or more shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal sliced thinly
* STIR-FRY SAUCE:
* 1/4 cup broth
* 2 Tbsp. fish sauce
* 1 Tbsp. lime juice
* 5-7 cloves of garlic, minced
* 1 tsp. honey or brown sugar
* 1 tsp. arrowroot powder dissolved in 2 Tbsp. cool water
Directions
Thai Stir-fried Vegetables with Garlic, Ginger, and Lime:
Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili in a sauce pan over medium-high heat. When sauce begins to bubble, turn down the heat to medium-low. Now add the minced garlic and arrowroot/cornstarch. Stir until the sauce thickens slightly – about 30 seconds to 1 minute.
Do a taste test. You’re looking for a balance of salty, spicy garlic and chili, sour (lime), and sweet. Adjust these flavors to suit your taste. Place a little coconut oil in a wok/frying pan over medium to high heat. When hot, add the carrots, galangal, and shiitake mushrooms. Always start with the “firmer” vegetables. Otherwise, the more tender veggies will become soggy while waiting for the firmer ones to cook. When the wok/pan becomes too dry, add a little white cooking wine, 1 Tbsp. at a time. Stir-fry 1-2 minutes.
Add the rest of the vegetables, and continue stir-frying another minute or so. Again, add wine or water as needed to keep the vegetables frying. Now pour the stir-fry sauce you made earlier into the wok/pan. Stir-fry over heat briefly – just long enough to mix the sauce in. Remove from heat. Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish sauce. If too salty, add another squeeze of lime juice. To serve, pour onto a serving platter and have plenty of Thai jasmine rice (brown or white) ready. Serve with Thai red chili sauce, if desired. For more details http://www.indomunch.com
jaffar
Product Description
HERBS: Treat yourself to fresh herbs right from your garden! The difference when home grown is impressive! All are excellent for adding distinctive flavor to meat, and fish dishes, gravies, soups, salads and vegetables. They are fun to grow and make an attractive garden addition!
Thai Basil
Ocimum basilicum
16-20 in. Tender Annual
This Variety form Thailand is both attractive ornament as well as a culinary basil with an intensely sweet, anise-like fragrance. Leaves are green at the base of the plant becoming more purple toward the flowers. 18 in. tall by 18-24 in. wide plant. Annual. (75-80 days)
Planting Depth: 1/4″-1/2″
Soil Temp. for Germ.: 70-90 F
Days to Germ.: 6-10
Plant Spacing: 16″-18″
Days to Maturity: 75-80
Partial Shade to Full Sun
Moderate Water
Product Description
HERBS: Treat yourself to fresh herbs right from your garden! The difference when home grown is impressive! All are excellent for adding distinctive flavor to meat, and fish dishes, gravies, soups, salads and vegetables. They are fun to grow and make an attractive garden addition!
Thai Basil
Ocimum basilicum
16-20 in. Tender Annual
This Variety form Thailand is both attractive ornament as well as a culinary basil with an intensely sweet, anise-like fragrance. Leaves are green at the base of the plant becoming more purple toward the flowers. 18 in. tall by 18-24 in. wide plant. Annual. (75-80 days)
Planting Depth: 1/4″-1/2″
Soil Temp. for Germ.: 70-90 F
Days to Germ.: 6-10
Plant Spacing: 16″-18″
Days to Maturity: 75-80
Partial Shade to Full Sun
Moderate Water
Product Description
Gorgeous flowers on this anise-tasting Thai Basil. Compact and therefore good in containers. Don’t let it set flower, however, until you want it to go to seed.
