Herbal Gardening

Herb Gardening

Have you always dreamt of having your own herb garden? Filled with herbs, aromatic herbs, culinary herbs, medicinal herbs, cosmetic herbs and even ornamental herbs? Well dream no further, make your herb garden a reality. It is not difficult; in fact it is quick and easy, and not half as expensive as you might have thought.

Available from most nurseries, DIY stores, garden centers and the like, you can find all the materials you will require for your very own herb garden. You can make use of easy-to-install paving products these can come in various shapes that range from rectangular panels, to squares, circles, stepping stones, pebbles and edging. These days the cobblestone pavers are very popular and they are quite modular which makes for easy laying. They are flexible, easy to move around, light enough for two people to lay. Not to mention the different colors that is available. What is more beneficial is that you can pick these up if you desire any changes in the shape or design of your garden time to come. (Tip: Buy cobblestones that are linked by wire so that you are able to cut them with wire cutters to fit spaces or incorporate taps and faucets. You could even remove some of the cobblestones to plant a groundcover for an informal effect.)

So much for that hard landscaping of your herb garden, when it comes to the herbs itself, that choice can be somewhat daunting. There are a wide variety of herbs that you could use. Each herb has its own distinctive flavoring. Most herbs are quite easy to cultivate and require full sun. There are annuals, perennials and even biennials.

You need to make the appropriate choice of which herbs you want to grow for your specific needs. Herbs can be divided into many categories with some herbs falling into more than one of these categories.

Culinary Herbs

When you think herbs then the first thing that comes to mind is food. Most gardeners grow a few or several varieties of culinary herbs for the cook. Just think of how bland, boring and plain food would be without this wonderful group of herbs that fall into this category. Some of the more popular herbs in this category include Basil, Chives, Oregano, Parsley, Rosemary, Garlic, Fennel, Coriander and Dill to mention a few.

Aromatic Herbs and Ornamental Herbs

These herbs are grown and cultivated mainly for their scent. Aromatic herbs are used in flower vases and dried flower arrangements as well. Their oils are used in perfumes, candles, and toiletries to name a few. Ornamental herbs also make the flower gardens look nicer. That is why herbs are often grown amidst the flowers. In most cases, herbs are used as companion plants. A couple of favorites are Lavender, Rosemary, Peppermint and Parsley. Not to mention all the lemon herbs.

Medicinal Herbs and Cosmetic Herbs

It is no secret, over the years, many herbs were proven to be effective in the treatment of a wide range of ailments and injuries, be it as a decoction, infusion, herbal tea, tincture, ointment. Others, like garlic, have preventative characteristics, some are soothing ointments, and others help to relieve symptoms that you may be experiencing.

After you made your decision on what type of herb garden would be suitable for you, then you should proceed as follows:

Step 1: Selecting the site for your herb garden Choose a level area that gets a minimum of four to five hours of full sun a day. The area itself does not have to be large. For the purposes of backyard landscaping the area we will be using for our herb garden measures 4 x 3.5 meters (that is 13.12 by 11.58 feet) (Tip: A square or rectangular space is usually preferable for a formal design for the herb garden.)

Step 2: Preparation for the herb garden Rake the whole area and remove all weeds, stones and rubble from the chosen site. Level the area if necessary. Dig the soil to a spade depth and mix in quality compost. Rake the area level, water and leave for at least 24 hours so the soil cansettle.

Step 3: Lay the paving in your herb garden Once you decided on the particular layout that you want in your herb garden then lay the paving. (Tip: Make use of graph paper as it helps a great deal in the formal design of your herb garden.) Start to lay the paving fromthe focal point, or central path and continue to lay the paving outwards.

With all the new types of modular paving available it is quite easy to move the paving around until you are satisfied with the overall effect. You can even trim the panels to suit your herb garden design. If the herb garden design is formal then it is best to stick to straight borders and panels that are equidistant from the focal point. This will make achieving symmetry easy. Do make use of a tape measure and a long straight piece of wood to keep edges in line.

Step 4: Placing the herbs in the herb garden Do not remove the herbs from their pots, first set them in the spaces where you want them to be planted as per your herb garden design. Further you also need to space the herbs according to their expected height and spread them so as to allow enough room for growth. Often what is on your herb garden design on paper looks different in reality and by placing the herbs in the herb garden in this fashion will allow you the opportunity to move the herbs around until you are satisfied with the overall effect.

Step 5: Planting up the herb garden Before planting herbs, water the herbs thoroughly as you will find that it is quite difficult to hydrate roots that might have dried out. Especially root balls that might have dried out. Gently loosen the root ball to encourage new growth. Also pinch out the tips of shrubby herbs so as to encourage those herbs to grow into a bush.

Mix some organic soil fertilizer into each planting hole (Tip: Bone, blood or fish meal will work fine.) Firm the soil around each plant and water thoroughly to allow the soil to settle. Water the herbs regularly in the beginning to allow it to establish itself. It is best to water deeply less often than little watering often.

Step 6: Finishing touches to the herb garden For instant color you could consider bringing in a few pots with colorful annuals. You could also seal the paving with a stone sealer for a glossy finish. Alternatively you could fill the gaps between the paving with small pebbles or gravel. Add a water feature as a focal point or make use of a sundial in the centre of your herb garden.

Whatever tickles your fancy – have fun.

General tips when growing herbs

Growing your own herbs

In an ideal world, everyone would and should be growing their own herbs to use as medicines, to cook with, and use as cosmetics, etc. Making tinctures, harvesting essential oils, making teas, decoctions, infusions will all contribute to healthy lifestyles. Illness would be a rarity. Food made from produce grown in our own gardens would be the norm. This food would then be enhanced by using selected herbs to add zest and flavor to the food.

These days most of the foods sold commercially are not organically grown. The shelf-life of these foods is boosted and lengthened and growth seasons are manipulated. Nowadays it is not uncommon to find strawberries, bright red, all year round on the supermarket shelves. Not to mention gigantic aubergines, and who knows what else. However, this does not mean that these foods are nutritious. With all people leading such busy lives it is no wonder that diseases and illnesses are so commonplace. All this prompted a lot of people to try and escape this trap and get back to nature. A lot of people have joined the "alternative medicine" bandwagon, and what better way than to have your own herb garden. For it is only from one's own herb garden that one can always have fresh culinary herbs, fresh medicinal herbs and the like at hand all the time. Following are some tips for growing herbs:

Most herbs grow best in well drained, fairly fertile soil with a neutral pH of 6.5 to 7.0.
Most herbs prefer full sun at least for four hours per day.
Herb seeds can be sown indoors or out. Many seeds are very tiny and fine. Make sure not to plant them deeply. Just barely cover the seed and keep the top surface of the soil moist.
Always thin herb seedlings according to the instructions on the seed packet.
If you are growing perennial herbs or biennial herbs, make sure to plan your herb garden so as not to disturb them the next year.
Occasionally mites and aphids can bother a number of herb varieties.
Few pests affect the herb family. In fact, some herbs, such as garlic,are used in organic pesticide formulas.
Disease is not too common among the herb family.

Making the most of your herbs from your herb garden

It is best to harvest herbs in the morning. This is when the oils are the highest concentration. It is the oil in herbs that gives herbs their aroma and flavor. Immediately after harvesting them, wash them in cool water. Then spread them out on a drying rack. Allow good ventilation. They should dry in two to three days. Many herbs can also be frozen for later use (culinary herbs). The following paragraphs will render more details regarding the harvesting and drying of herbs.

Harvesting your Herbs: As soon as there are enough leaves on the herb plant, that picking a few will not impair the plant's survival. This also means that the herb is ready to be harvested. Always harvest your herbs in the morning hours. It is usually in the morning that the herb plant's oils are at their highest concentration. When harvesting herb make use of a sharp knife, pruning scissors, or shears. Do rinse the herbs gently in cool water immediately after harvesting. Allow the herbs to air dry, or pat the herbs lightly with a paper towel. Use them immediately, alternatively, store in the refrigerator for later use.

Drying Herbs: The easiest way to dry herbs is to spread the herbs out on a drying rack. There is also an alternative method of drying herbs. All that is required is to tie them into a loose bundle, and hang them upside down to dry.

Gather small bunches of the same herb, tie a string or rubber band around the stem part, and simply hang or lay them to dry anywhere that there is no sunlight.
Do ensure that there is good ventilation as air movement is essential to dry herbs.
Dry the herbs in a cool, dry place. This minimizes the likelihood of mold forming on the herbs while they are drying.
Watch for mold, and discard any affected plants.

Herbs are very versatile, not only in the types and varieties of herbs that you get, but also in the ways that it can be dried. Another alternative is to dry some herbs in the oven. Large herb leaves can be dried in the oven on a low temperature for a couple of hours – just spread the herbs out on a baking sheet. Make sure you check the herbs regularly so they don’t burn, and turn them over after an hour. (Tip: To keep the flavor of herbs, cut the herbs for drying in the morning before the sun is hot.)

Drying is complete when the leaves are crisp (this should take 2 to 3 weeks if you are air-drying your herbs). Simply strip the leaves from the stalks and store in an airtight container. Before storing dried herbs, it is important that they are completely dry. After herbs are completely dried, they can be cut up as desired and stored for future use. (Tip: When using dry herbs, you only need half the amount you do with fresh.)

Freezing Herbs: Many herbs can also be frozen for later use (culinary herbs). You could bag up herbs to freeze Pick young leaves and shoots, wash and pat dry. Put into airtight plastic bags (removing all the air) and put in a solid container so they won't get crushed in the freezer: oregano, sage, mint, tarragon, thyme and rosemary are perfect for this. Or you could keep the fresh flavor of cut herbs for future cooking by making herb bombs. Simply wash and chop the leaves and put them in an ice-cube tray, fill with water and pop in the freezer. To use just add ice cube herb bomb to the cooking pot of casseroles, stews, soups and curries.

Chilies and Peppers

Growing chilies in a container

There are basically two types of chilies or chili peppers as it is also known. Chili peppers with bite and those without bite. Chili peppers are actually the fruit of the Capsicum genus, which belongs to the Solanaceae familiy; the same family as brinjals or aubergines, potatoes, and tomatoes.

Peppers originated in the Americas but can be found worldwide nowadays and have been hybridized to suit the needs and palates of those that are cultivating the peppers and chilies. Consequently capsicum has many names depending on its pungency and its use. In English capsicum of the sweet variety is known as peppers and the capsicum of the hot variety is known as chilies. Most capsicum species are perennial though when they are cultivated in areas where the climate necessitates it, these plants are also grown as annuals. Capsicum does not take up too much space in a garden and is easy to grow. Some capsicum species, especially the hot types form attractive little shrubs while the sweeter capsicum stays in a plant shape. Capsicum is not prone to disease and therefore makes the ideal companion plant.

Some capsicum species will readily cross with other capsicum species while others are more resistant to hybridization. Growing chilies and peppers are quite rewarding as well as interesting because one can steer a single capsicum plant selection into a direction where one has achieved the ideal chilies or pepper to one’s preference. To this end one can have the hot chili peppers, a mild chili pepper and even sweet bell peppers.

Cultivation and care

Warm weather and a sunny wind free corner in the garden is the ideal spot in which to grow Capsicum. The averages sized family requires only two plants to provide in their needs. It is best to sow the pepper and chili seeds from late winter through early summer in situ or if you prefer seed trays. Sowing should be done approximately 1 cm (that is 0.4 inches) deep and between 40 and 50 cm (that is 15 to 20 inches) apart from each other. Chilies and peppers are not fussy regarding the type of soil they are planted in, but I found that it is best to apply good compost and fertilizer (if you make use of commercial fertilizers, they are also fine to use). A spade-full of organic compost or even kraal manure and a handful of 3:1:5 fertilizer per plant should be sufficient. Work the compost into the soil and keep the soil moist. The seeds should sprout after 6 to 8 days after sowing.

When your seedlings are approximately 3 weeks old then you should transplant them approximately 50 cm (20 inches) apart. When your capsicum plants starts to flower do water it regularly else the flowers will fall off and consequently you will not have any fruits. The branches of the sweet bell peppers are usually very brittle and should be handled with care. Practice caution when weeding so as not to damage the plant. Cultivate the surface of the soil often to get rid of weeds, but not so deeply that the capsicum plant roots are harmed.

On average capsicum will start bearing fruits from between 6 to 8 weeks before you can start harvesting. With sweet bell peppers you will even find that you may have to harvest 3 to 5 fruits per month and in the case of the hot chili peppers you will find that you may have to harvest continually. And the more you harvest, the more fruits the capsicum plant will bring forth.

With sweet bell peppers you may harvest the fruits when they are about half size. Whereas with Hot Chili Peppers it is better to leave the fruits on the capsicum plant until they have fully ripened to make use of the full flavor and taste. You may harvest them before then (whilst they are still green) it does not matter, it all depends on how you prefer to eat them.

It is also beneficial to the capsicum plant, in the case of Hot Chili Peppers, to prune the little shrub from time to time, not only to improve the shape of the capsicum plant, but also to ensure that the capsicum fruits get more sunlight and air.

In the case of sweet bell peppers, it is best to harvest regularly so as to ensure that the mother capsicum plant remains strong and is able to bear fruits for longer in any one season. Chilies or Peppers will bear fruits throughout the summer as long as the fruits are picked regularly as soon as they're large enough.

Both the sweet bell peppers and the hot chili peppers make excellent pot plants as well. When potted they require the same type of care as tomato plants for instance. When planting in pots, they should have porous, well-drained soil. Liquid fertilizer may be applied occasionally to prevent the leaves from yellowing. Protect your plants against frost and water regularly but not to the point where the roots are always in the water and the capsicum plant develops root rot. Remember they want full sun.

General tips when growing Capsicum – hot chili peppers and bell peppers

Gather the capsicum fruits by snapping of the brittle stems or cut them off with a sharp knife.
Any fruits that haven't been picked and are hanging on the plant whenfrost threatens should be cut off and stored in a cool but frost-free cellar or similar place. Under such conditions they'll keep for 3 or more months.
Don't over water your capsicum plants; by keeping the soil just moist will result in bushier and more compact capsicum plants.
Pinching the plants is not a requirement, but if any shoots seem to stray, them may be pinched - Akin to pruning.
Sweet Bell Peppers and Hot Chili Peppers must have full sun all the time.
During hot weather, they may be kept in a greenhouse or outside buried to their rims in mulch.
The chili plants/little shrubs must be brought inside before cold weather sets in.
If you started the seeds indoors it is best to harden the capsicum seedling off gradually before planting them outside.
The capsicum plants must never suffer through drought or low temperatures.
When growing capsicum in containers take care that the pots are not smaller than 20cm (that is 7.87 inches) in diameter and bigger is better.
If you decide to grow your capsicum in pots then you may make use of the normal commercially available potting soil.
Chilies do not grow well indoors. They need bees and the other insects for pollination purposes. It's better to bring a pot indoors for a special occasion and then take it out afterwards.

How to use Chilies and Peppers

Medicinal Uses

Many people worldwide make use of red peppers as a digestive aid. It is believed that red chili peppers stimulate the flow of saliva and stomach secretions. Human saliva contains enzymes that during the chewing process break down carbohydrates – thus eating chili peppers aid digestion. The human stomach also contains acids and other digestive juices that's secretion is stimulated when eating red chili peppers.
Eating hot peppers does not harm the stomach. In fact eating highly spiced meals causes no damage to the stomach in people with normal gastrointestinal tracts. However, beware that eating hot chili peppers may not be a good idea for people who have stomach or intestinal problems. (Tip: Red pepper will burn in the mouth or on the skin, use milk to counteract the burning sensation. The proteins in milk wash away capsaicin, the chemical responsible for the heat.))
Many herbalists recommend rubbing red pepper onto sore muscles and joints. This can become a bit uncomfortable because the red chili pepper acts as a counterirritant, but in doing so the person suffering the symptoms is distracted from the more severe pain. (Think Deep Heat muscle rub here.)
It has also been proven that red chili peppers can aid in relieving certain types of chronic pain.
Cluster headaches can be treated with Capsicum by rubbing a capsaicin preparation inside and outside their noses on the same side of the head as the headache pains. However, one side effect would be burning nostrils and runny noses, but your headaches would be much less.
Capsicum can also be used to combat high cholesterol levels and to reduce the risk of internal blood clots that may trigger heart attacks.

Culinary Uses

As a culinary herb, Hot Chili Peppers and Sweet Bell Peppers can be enjoyed in many ways: fresh chopped and raw in salads, in sauces, in salads, cooked, stuffed, in relish, etc.
Hot chili peppers and bell peppers are integral ingredients in curries and stews.
Thai cuisine, Mexican cuisine, Indian cuisine and even Italian cuisine makes use of capsicum.
Capsicum can be preserved by drying, pickling or freezing.
You may choose to reconstitute dried peppers whole, or processed into flakes or powders.
You may also add pickled or marinated peppers to sandwiches or salads.

For the cook

Red capsicum relish (makes 3 cups)

1 kg red and yellow capsicums deseeded and thinly sliced
1 tsp black peppercorns (in a muslin bag)
2 tsp mustard seeds
2 red onions thinly sliced
4 cloves of garlic finely crushed
375 ml (13 oz UK / 12 oz US) red wine vinegar
2 apples peeled, cored and grated
1 tsp fresh ginger grated
1 cup of brown sugar

Instructions:

In a large saucepan combine all the ingredients except for the brown sugar.
Let it simmer covered for about 30 minutes or until the capsicum is soft.
Add 1 cup brown sugar and stir over low heat until it is completely dissolved.
Cover and simmer for 1 ¼ hours, stirring occasionally, until the relish is reduced and thickened.
Remove muslin bag.
Rinse three 1 cup capacity jars with boiling water and dry in a warm oven.
Spoon the relish into hot jars and seal.
Turn the jars upside down for 2 minutes and then turn right way up to cool.
Label, date and leave for a few weeks to allow flavors to develop.
he relish will keep in a cool, dark place for up to 1 year.
Refrigerate after opening.

Other uses

A dried flower arrangement using chilies makes a great statement in your kitchen.
Some capsicum shrubs are very ornamental in a garden.

A note of caution: Be careful of the powerful effects of herbs. Use herbs in small doses and stop taking them if you feel side effects.

NOTE: Consult your doctor before taking herbs if you are unsure about their effects.

NOTE: Cayenne, Habanero, Hot Pixie, Red Sella, Tabasco, Thai Sun, Thai Dragon, Nippon Taka, Malaga, Bandai, African Bird’s Eye, Fresno and other strong types of capsicum varieties should never be used by pregnant or lactating women.

Bell Peppers and Hot Chilies

The Chili Heat Scale

Naga Jolokia - the hottest chili!

In 1912 a chemist by the name of William Scoville developed a way to determine the heat content of the different types of chili peppers, albeit the hot chili peppers or the sweet bell peppers. This heat content is also referred to as the pungency of the capsicum. This pungency is indicative of the amount of capsaicin present in the chili pepper. He did this successfully by using a test that involved the dilution of the pepper extract of these capsicums with sugar water until the heat was no longer detectable. This sugar water solution was made up to a standard (same as a control solution). The number of times that the pepper extract solution had to be diluted was then used as the heat rating. This can be illustrated as follows: the heat rating of a Habanero capsicum, which is a bell pepper, is approximately between 200 000 and 300 000 units. These units are also called Scoville Heat Units. This is just another way of saying that a solution of the pepper extract or capsaicin of the Habanero capsicum has to be diluted approximately between 200 000 and 300 000 times before the heat was no longer detectable. Nowadays the method to determine the heat rating of capsicum is based on a chemical test, but the principle stays the same.

It is rumored that pure capsaicin has a rating of 16 million Scoville Heat Units. The capsicum, at present, that has the highest scoville heat unit rating is the Naga Jolokia capsicum which is a variety of the Capsicum frutescens. The Naga Jolokia capsicum rates 855 000 Scoville units. Tabasco capsicum has a rating of 200 000 scoville heat units. The Jalapeno capsicum weighs in at 4 000 scoville heat units.

All things said, one should however bear in mind that the Scoville Heat Unit can be imprecise since the strength of chilies, even those on the same capsicum plant can differ from one another. There are also many factors that influence the heat rating of capsicum. These factors are the weather, the water schedule, the soil conditions and even plant stress. (Capsicum plants that are stressed will produce fewer fruits and those fruits will tend to be much hotter that the fruits on a similar type of bush that bears many fruits.) Capsaicin in chili peppers also differ from grower to grower. However, the Scoville Heat Unit is still a very useful indicator of heat strength in capsicum

These days' scientists developed the so-called half-life scale, which is based on a specific high top end, and halves the Scoville rating each time until zero is reached. Each step is allocated a number from 0 through to 10 and has a name assigned. This simply means that you can safely say that a chili pepper with a rating of 2, to be roughly twice as hot as a chili with a rating of 1, and likewise 3 is twice as hot as 2.

The Capsicum Species

In the paragraphs that follow there is a brief discussion on the different varieties of Capsicum: that is hot chili peppers and sweet bell peppers that can be cultivated in a herb garden. On the whole these Sweet Bell Peppers and Hot Chili Peppers can be divided into several different capsicum species, but thousands of different varieties.

Capsicum frutescens

These Capsicums have purple or greenish white flowers. The well-known Tabasco and Bird type chilies are part of this species and the Tabasco sauce is probably the most well known product made from this capsicum species. All members of this capsicum species are highly pungent. The fruits tend to mature rather late and the capsicum plants itself is very branched with a high yield of small fruits. Capsicum frutescens has good ornamental appeal as well. If you are into cross cultivating capsicum then capsicum frutescens lends itself well to cross with Capsicum annuum chilies.

Capsicum annuum

This capsicum species includes all the most commonly cultivated chili includes varieties such as Paprika, Serano, Poblano, Anaheim, Jalapeño (Correctly pronounced halapeno), and Cayenne, as well as the sweet bell peppers.

Capsicum chinense

This capsicum species is well known for it produces the very hottest chilies with high levels of pungency such as Habanero and Scotch Bonnet. This capsicum species tends to be rather slow growing and matures quite late. The most well-known shape in this capsicum species is the rounded, lantern shaped peppers.

Capsicum baccatum

This capsicum species was originally a small berry like fruit, but nowadays includes long thin fruits as a result of selective breeding. Of the most well-known Capsicum baccatum species are the Pepper Bells or Peppadew. Capsicum baccatum tends to produce large plants and is highly productive. However although highly productive, capsicum baccatum is not so willing to bear fruits during winter, even in hot areas. The flavor and aroma of capsicum baccatum is almost similar to that of capsicum chinense, but they will not cross well with each other.

Capsicum pubescens

This capsicum species has characteristically fine hairs on the underside of the leaves and stems of the plants, and has black seeds. Capsicum pubescence does not cross with other species of capsicum. They originate in the Andes Mountains and can tolerate climates that are very mild with little temperature variations. Capsicum pubescens fruit resemble little apples and packs quite a punch. Species such as Manzano is probably the most well-known example of Capsicum pubescens. This capsicum species sports flowers that are a beautiful shade of purple and seeds that are pitch-black. They are somewhat difficult to cultivate since they require specific climatic conditions.

Sweet Bell Peppers

Alma Paprika capsicum

The Aji Colorado capsicum is a bright red orange hot chili pepper and registers about 3/10 on the heat scale of 1 to 10 and is thus only mildly hot, but tasty.

The Alma Paprika capsicum is a great chili pepper for drying, grinding and eating fresh. The walls of the fruits of the Alma Paprika capsicum is quite fleshy and matures from creamy white to bright red and orange. It is great tasting, slightly warm and sweet

The Anaheim capsicum makes a great cooking chili pepper as its heat level rates about 2/10. The Anaheim chili pepper is also known as California Chili and Chili Verde. It will provide an abundance of fruits. The Capsicum fruit in this variety is long and thin and can be used green and red if you want it hotter. If you leave the red chili on the bush they will turn leathery which can then be dried and ground into a chili powder.

The Ancho capsicum is a mild chili pepper that rates almost 0/10. The fruits are rather broad and are excellent to use fresh (almost like the bell peppers). It has a vivid red color and is sweet tasting.

The Ariane capsicum chili is also a very mild chili that rates hardly over 0/10 on the heat scale. The fruits of this chili pepper are a lovely orange and are bell shaped.

The Boldog Hungarian Spice capsicum has a heat level of 2/10 and consequently has just a fraction of the heat which amounts to almost the same as Paprika peppers. The fruits mature from green to purple then a deep crimson. To many the Boldog Hungarian Spice capsicum tastes like a sweet bell pepper. This capsicum makes for great drying and all that is required is to remove the seed and the placenta and dry. The fruits itself can grow up 15 cm (5.9 inches) in length and between 2 and 4 cm (0.78 and 1.5 inches) in diameter.

The California Wonder capsicum has virtually no heat level and is an old time favorite with many. It is essentially a large bell type pepper with sweet flavor and thick, fleshy, crisp flesh. This capsicum makes great salad, stuffing and cooking.

The Cascabella capsicum is also a mild chili pepper that rates about 2/10 on the heat scale. The Hungarian Wax type hot chili pepper it grows to about 4 cm (1.5 inches) in length and 2.5 cm (0.9 inch) in diameter. The fruits are cone shaped and mature to yellow and orange with medium thick fleshy walls which makes a great salad ingredient. This capsicum also lends itself excellently to pickling.

The Chili Releno capsicum has a heat level of 2/10 and is thus a mild chili pepper. The fruits grow to about 15 cm (6 inches) in length then become red when it matures. The Chili Releno capsicum is an excellent sauce ingredient.

The Chocolate Mini capsicum is a dark, glossy, mild, only 2/10 on the heat scale chocolate reddish brown bell pepper. It has a sweet taste with just a hint of spice.

The Ethiopian Thunder capsicum is a rather weak chili pepper that only rates 1/10 on the heat scale. The fruits of this capsicum are a dry, matt, deep maroon fruit when it matures. In fact when it is dry you will be able to count the seeds right through the skin. It is certainly one of the most beautiful chili peppers and most versatile of the capsicums around.

The Friggitello capsicum rates on 1 on the heat scale and tastes almost the same as the red bell peppers, but not as sweet. The fruits are cone shaped and will grow to about 14 cm (5.5 inches) in length and is great for frying and digests easily.

The Georgescu Chocolate capsicum is a Bulgarian chili pepper variety and has a heat rating of almost 0/10. his capsicum will thrive in cooler conditions and the fruits are thick-walled, dark chocolaty in color and have a great flavor.

The Giant Aconcagua capsicum also resorts under the group of mild chili peppers. This particular Capsicum will grow to a length of approximately 22 cm (8.5 inches) long and 5 cm (2 inches) wide. As with most chili peppers the fruits mature to a lovely red color. This Cuban type capsicum is used mainly in salads, stir fries, roasts, roasted or stuffed.

The Golden Marconi capsicum is another mild bell pepper from Italian origin. It is a beautiful large, yellow fruit that can easily reach 15 cm (5.9 inches) in length. Golden Marconi capsicum tastes delicious, mild and sweet.

The Health capsicum is the standard bell pepper that resorts under the sweet bell pepper varieties.

The Hungarian Cherry capsicum is a lovely mild tasty, delicious chili pepper. It rates 2/10 on the heat scale. The fruits of this capsicum are fleshy and make a great snack.

The Italian Sweet capsicum makes a lovely pepper for roasting and frying and is great to stuff. It hardly registers a heat rating.

The Jalapeño capsicum is a well known chili pepper that originated in Mexico and gain favor being an integral part of guacamole, salad dressing and most Mexican dishes. They rate about 2/10 on the heat scale.

The Jemez capsicum is another of the mild chili peppers. The fruit of this particular capsicum variety grows to about 7.5 cm (3 inches) and is a prolific provider.

The Jimmy Nardello capsicum registers 2/10 on the heat scale. The fruit of this capsicum is long and sweet.

The Klari Baby Cheese capsicum is cultivated in Hungary and is a lovely mild, chili pepper that rates 2/10 on the heat scale. It has absolutely no bitterness.

The Orange Bell Pepper is usually harvested while it is still green. This capsicum fruits have no heat rating. These Bell Peppers are sweet when fully ripened. Though they can be harvested when green, they are fully developed, but their taste is a bit astringent. Upon full maturity the capsicum fruits are sweet and the color is either red or orange or yellow. They are also referred to as rainbow bell peppers. They are all packed with nutrients such as vitamin C, beta-carotene and other carotenoids.

The Pepperoncini capsicum has virtually no heat rating. It is also known as Tuscan Peppers and forms part of the Capsicum annuum varieties. The Pepperoncini capsicum grows into a lovely bushy shrub that can reach heights of about 80 cm (31.5 inches). The fruits of this capsicum are picked when they reach a length of between 5 and 8 cm (1.9 and 3.15 inches). the fruits also take on a love bright green color that turns red on maturity. It tastes mild and sweet.

The Poblano (pronounced puh blah noe) capsicum is one of the mild capsicum varieties that register 2/10 on the heat scale. The fruits on this capsicum are heart shaped and have thick walls. When dried they are also known as Ancho Chili Peppers or Mulato Chili Peppers.

The Red Bell capsicum barely rates on the heat scale. These capsicums are usually harvested green and sold while they are still green. Ideally they should remain on the plant until fully ripened when they are red, yellow or orange, depending on the variety of capsicum. When green these capsicum taste astringent and when fully ripened they are sweet, hence the name sweet bell peppers. These capsicums are filled with vitamin C, beta-carotene and other carotenoids.

The Red Carmagnola capsicum rates virtually nothing on the heat scale. The fruits are very sweet, tasty and thick.

The Supra capsicum is a beautiful bell pepper that rates 0/10 on the heat scale.

The Topepo Rosso capsicum is a round red bell pepper that is great for eating, roasting or pickling. It rates virtually nothing on the heat scale. The fruit of this capsicum grows to about 5 cm (1.9 inches) wide.

The Yellow Bell capsicum also rates virtually 0/10 on the heat scale, like most bell peppers the Yellow Bell capsicum is harvested while still green. Then they are usually fully developed, but not ripe yet. Ripe peppers in this capsicum variety will change color to red, yellow, or orange. These bell peppers are filled with many nutrients, especially vitamin C. Red, yellow, and orange bell peppers also contain beta-carotene and other carotenoids.

The Medium Hot Chili Pepper Varieties

The Baby Pepper capsicum variety is a medium hot chili pepper that rates about 4/10. This capsicum fruit resembles a little cherry that matures from a light green color to a deep red. The Baby Pepper chili is an ideal pickling hot chili pepper and great for pickling, stuffing with cream cheese, as a savory snack.

The Barney capsicum chili pepper is a mild chili pepper that rates 5/10 on the heat scale. This capsicum is about 12 to 15 cm (5 to 6 inches) in length and appears twisted and crinkles and they all look different from each other, even on the same capsicum shrub. It is medium hot and fiery when fully ripe.

The French Wax capsicum is one of the medium strength chili peppers that rates about 4/10 on the heat scale. This particular capsicum variety grows to about 10 cm (3.93 inches) in length and ripens to a beautiful scarlet red fruit with a lovely waxy finish.

The Golden Cayenne capsicum is only a mild chili pepper and rates 4/10 on the heat scale. It grows the same as the Red Cayenne capsicum variety, but does not have the same bite as the red Cayenne capsicum.

The Good Choice capsicum is a relatively warm capsicum that rates 5/10 on the heat scale. It has its origins in Korea and the fruits grow to about 15 cm (5.9 inches) in length and weighs about 10-12g (0.352 – 0.423 oz US / 0.022 – 0.026 lb UK) each. It has a 1.2 to 1.4 cm (0.472 to 0.551 inches) diameter and matures to a lovely shiny red fruit. It is indeed a Good Choice Capsicum that lives up to its name since it is a prolific provider and reasonably hot

The Guajillo (pronounced gwah-HEE-yoh) capsicum is also mildly hot and rates 4/10 on the heat scale. This particular capsicum variety is grown on a wide scale in Mexico and is used in salsas, soups, sauces and stews. The Guajillo capsicum is also used to make Harissa paste which is used in Tunisian cuisine.

The Hidalgo capsicum is a medium heat variety chili pepper that rates 4/10. The Hidalgo capsicum is shaped like the Serrano capsicum and is more or less the same as far has the heat scale is concerned. Upon maturity the fruits of Hidalgo capsicum turn red and can be used fresh or dried.

The Hungarian Wax capsicum is a medium strength hot capsicum that rates 4/10. This particular capsicum chili pepper is pretty big and can reach up to 23 cm (9 inches) in length upon maturity.

The Hungarian Yellow Wax capsicum is slightly hotter that the Hungarian Wax capsicum at 5/10 on the heat scale. This capsicum makes for great pickling. Pickle these capsicums by putting them in a 5% vinegar, sugar, water, and spices solution and enjoy. Upon maturity these capsicum fruits reach a length of approximately 20 cm (8 inches).

The Inferno capsicum is a mild chili pepper that rates 5/10 on the heat scale. The fruits of this capsicum start off with a lime green color and mature to a lovely orange and rich red upon full maturity. Do not be fooled by this medium hot chili pepper because it has a kick and a distinct sweet pepper taste.

The Maxijala capsicum is also known as the New Maxi-Jala Chili. This capsicum variety rate 4/10 on the heat scale and is thus a medium hot chili pepper. The Maxijala is a big one and can reach a length of 9 cm (3.5 inches) and 3.5 cm (1.4 inches) in diameter. It also weighs in at 45g (1.6 oz US / 0.09 lb UK). As a Jalapeno type capsicum this capsicum has conical shaped fruits with thick walls and grows strong and vigorous. Due to its size this capsicum is ideal for stuffing, pickling, salads, pureeing, salsas, and also roasting.

The Pasilla capsicum is a medium hot chili pepper that rates 4/10 on the heat scale. The fruits of this particular capsicum variety are about 12 cm (4.7 inches) long with thin walls and the color is a dark raisin brown and wrinkled. The Pasilla capsicum in conjunction with Mulato capsicum and Ancho capsicum varieties, is used to make traditional mole sauce.

The Prairie Fire capsicum rates 4/10 on the heat scale. As a tiny petite looking capsicum the fruits make up for size in its wonderful flavor. One Prairie Fire Capsicum is enough to provide in the needs of an averaged sized family as it will provide you with a non-stop crop with hundreds of mini-medium hot chili peppers.

The Rodrigues capsicum is a mild medium strength chili pepper that rates 4/10 on the heat scale. It is names after the island of Rodrigues where it was first cultivated.

The Senger Farm capsicum rates 4/10 on the heat scale and are thus a mild chili pepper. This capsicum makes an attractive bushy shrub that will grow to about 0.75 m (2.5 feet) tall bearing loads of fruits that turns red when they mature. Even at the end of a season you may even pick the green chili peppers and store them in a ripening bag and they will ripen to a beautiful crimson red.

The Serrano capsicum rates 4/10 and makes great tasting salsa. This capsicum starts as a green fruit and ripens to red, brown, orange and yellow. These chili peppers do not dry well because they are too fleshy.

The Tangerine Pimento capsicum is another medium chili pepper that rates 4/10 on the heat scale. This capsicum makes fro great eating when they are fresh since they are quite fleshy, thick-walled and delicious and very juicy.

The Topaz capsicum rates 5/10 on the heat scale that is actually a Korean type of chili pepper. The bright fruits of this capsicum turn from green to bright yellow and yellow-orange when it matures. The fruits are about 10 to 12 cm (3.9 to 4.7 inches) in length and 1.5 cm (0.6 inches) in diameter.

The Tuxtlas Chili capsicum is a medium strength chili pepper that rates 3/10 and is a Serrano type of hot chili pepper. The fruits of this capsicum are cylindrical in shape and grow to about 8 cm (3.15 inches) in length and 1.3 cm (0.5 inch) in diameter. The color ranges from green to red. This chili pepper makes a great base for a chili sauce similar to the Serrano capsicum. After transplanting the Tuxtlas Chili capsicum takes approximately 65 to 70 days to mature.

The Ultra Hot Chili Pepper Varieties

The African Birds Eye Chili

The African Birds Eye capsicum is a monster regardless of its size. It is so small, but it packs a punch. The African Birds Eye is a hot chili pepper and tends to grow towards the sky on a bush. One little bush or rather little shrub can have as many as 500 hot chili peppers on it. The fruits of this particular capsicum mature to a bright red. As they say dynamite comes in small packages. On a scale of 1 to 10 in hotness, the African Birds Eye capsicum rates 8/10.

The Bandai capsicum is a hot, vigorous Bird type of chili pepper that rates 6/10 on the heat scale. It has short fruits with smooth walls. The Bandai capsicum matures from medium green to red and measures about 5 cm (1.9 inch) in length and almost 1 cm (0.393 inch) in diameter. This hot chili pepper grows well in tropical and semi-tropical conditions.

The Big Sun capsicum variety. When talking about HOT this capsicum is positively flaming hot and reaches 8/10 on the heat scale. It is a Scotch Bonnet type of hot chili pepper that matures from dark green to bright yellow. The Big Sun Capsicum dimensions are 5 to 6 cm (1.9 to 2.36 inch) in length and 5 to 6 cm (1.9 to 2.36 inch) in diameter. The fruits itself weighs in at 15 grams (0.5 oz US / 0.033 lb UK) apiece on average. It is highly pungent and full of flavor. One tends to think of Big Sun capsicum in the same vein as the Golden Habanero hot chili pepper.

The Bolivian Rainbow capsicum rates in at 6/10 on the heat scale which makes it pretty hot. This capsicum makes a beautiful plant that lends itself to container gardening. It develops into a small shrub that bears purple flowers that will develop into purple and orange fruits that ripen into a bright red.

The Cayenne capsicum is a beautiful chili pepper that grows to an amazing length of approximately 20 cm (7.87 inches) and rates in at 6/10 on the heat scale. The fruits have a slight purple hue and apart from being a pretty hot chili pepper, it is also sweet, firm and delicious.

The Fresno capsicum is a hot chili pepper that rates 6/10 and is in the Jalapeno type of chili that sports conical fruits that matures from light green to deep red. The Fresno capsicum is a 6 cm (2.36 inches) long chili that measures 3.5 cm (1.378 inches) in diameter. It certainly makes for great pickling and salsa if you happen to be a chili pepper lover.

The Golden Habanero capsicum is an extremely HOT capsicum and rates a staggering 9/10 on the heat scale. With its fruity flavor the Golden Habanero capsicum has a kick like no other. It makes a very handsome plant and with the fruits on the little shrub it looks fantastic. The Golden Habanero chili pepper tastes totally HOT.

The Guntur Hope capsicum variety is a hybrid Thai hot chili pepper and is a very hot one at that. It rates 7/10 on the heat scale. The color on the Gunter Hope capsicum is an amazing dark green that matures to a dark deep red. The fruits of this capsicum is thin walled and HOT. Fortunately the taste, though hot does not linger in the mouth. The capsicum fruit of this variety is not sweet at all and grows to about 9 cm (3.543 inches) in length and reaches a 0.7 cm (0.275 inch) diameter upon maturity.

The Habanero capsicum is HOT and rates 9/10 for hotness. The Habanero capsicum fruit has a distinct fruity flavor and adds zest to salsas.

The Hot Pixie capsicum is a flaming HOT chili pepper that rates 8/10 on the heat scale. This capsicum variety is a Scotch Bonnet type of hot chili pepper that sports bell shaped fruits and matures from light green to an unusual red/orange color. The Hot Pixie capsicum fruits will grow to a length of 4 cm (1.575 inches) and 6 cm (2.362 inches) in diameter.

The Hotazel capsicum variety is hot to the extreme and rates 9/10 on the heat scale. Hotazel capsicum is a Habanero typ hot chili pepper that has wrinkled fruits that tapers out to a point and grows about 5 cm (1.9 inch) in length. As the fruit matures its color turns from light green to a deep red. Hotazel capsicum is used mainly in sauces and as essential oils. Beware the hotazel has the same health warning as the orange Habanero chili pepper. At maturity the fruits are 5 cm (1.9 inch) in length and 2.5 cm (0.984 inch) in diameter.

The Inchanga capsicum is HOT and rates 6/10 on the heat scale. This capsicum is a Korean/Cayenne type of hot chili pepper. This capsicum fruits can reach a length of 12 to 13 cm (4.724 to 5.118 inches) upon maturity and 1.5 cm (5.9 inches) in diameter. The Inchanga chili pepper is ideal to make chili powder.

The Malaga capsicum is a HOT candidate that rates 7/10 on the heat scale. It is a Capsicum frutescense (a Bird type) chili pepper. The fruits of this capsicum will be ready for harvesting in 120 to 130 days during the summer months and during winder between 140 and 150 days. (This period to reach maturity is measured after transplanting the seedlings.) Upon maturity the Malaga capsicum fruits change color from green to red and grow to about 2 cm (0.78 inch) in length and 0.75 cm (0.295 inch) in diameter. Thus it is rather small, but it packs a mighty punch.

The Manzano capsicum is very HOT at 7/10 on the heat scale. There is a lovely balance of heat and flavor in this particular capsicum variety. It is one of the Capsicum pubescens varieties of chili peppers.

The Nippon Taka chili is a hybrid Thai type of HOT chili pepper that rates 6/10 on the heat scale. The Nippon Taka capsicum plant itself can reach a height of between 60 and 70 cm (23.62 and 27.59 inches) and the fruits are borne in clusters of between 8 and 10 fruits at a time, on branches. Each of these fruits can weigh up to 5 g (0.176 oz US / 0.011 lb UK) each and is about 6 to 7 cm (2.362 and 2.756 inches) long and 0.8 and 0.9 cm (0.314 and 0.354 inches) in diameter.

The Peter capsicum is HOT at 6/10 on the heat scale. Peter capsicum is a totally weird hot chili pepper; it is wrinkled and bent into all directions. And as it is bent so versatile it is as well. The chili pepper fruits hang downwards from the branches and prefer its own shade even though the plant itself prefers full sun.

The Red Savina Habanero capsicum is really what its reputation says it is. It is totally HOT at 10/10 on the heat scale. This chili is really to be feared, no wonder it is used in the manufacturing of pepper-spray. If you are brave enough to taste a Red Savina Habanero capsicum raw, I am pretty sure that you will only do so once as once is enough for most people.

The Red Sella capsicum rates 7/10 on the heat scale and is also pretty hot. The fruits of this capsicum are red, fleshy, waxy and fiery hot - Certainly not for sissies. This capsicum is a very deceptive chili pepper – it looks totally beautiful, but it tastes fiery.

The Tabasco capsicum needs no introduction. The Tabasco is probably the world most known capsicum variety and the world's most used one at that. It is a prolific producer, classic in its shape and HOT as well as easy to grow. It rates 6/10 on the heat scale.

The Thai Dragon capsicum is a Dragon indeed. It rates 7/10 on the heat scale is and HOT. This capsicum is widely used in Thai cuisine. The fruits of this capsicum dry easily but can also be frozen. Thai Dragon capsicum is edible in all its states whether green, red or maroon.

The Thai Sun capsicum is just as HOT as the Thai Dragon capsicum at 7/10 on the heat scale. This capsicum variety is a petite miniature plant that rarely grows beyond 12 inches (30.5 cm) in height. Despite its size the Thai Sun capsicum produces literally hundreds of little fireballs. Thai Sun Capsicum prefers to be grown in full sun free of wind.

Coriandrum sativum (Umbelliferae)

Coriander or Cilantro as it is also known is no stranger to any cook. Wherever you may find yourself, if you cook, you can always find a way to make use of cilantro. Coriander in some cultures is also known as Dhania or Danya, Koljana, etc.

Coriander has been used as a medicinal and culinary herb for more than two thousand (2,000) years in all areas right around the world. Coriander is mentioned in the Ebers papyrus which dates back to approximately 1500 BC, and it is also mentioned in Sanskrit texts as well as in the Bible where it is actually used as one of the bitter Passover herbs. Coriander is also mention in China, Ancient China that is, where Coriander is used during the Han Dynasty.

The whole Coriander plant has a pungent aroma and can be used in cooking. The Coriander broader lower, young leaves are the part that is usually referred to as Dhania or Danya and is used in Indian and Malaysian cuisine. The Coriander roots are often used as a tasty vegetable. The Coriander seeds are used in curries, chevra, chutneys, soups, sauces, vinegars and vegetable dishes. The Coriander flowers, which are a light mauve shade in color, is typically used in salads, stir fries, fruit salads and stewed fruit.

In ancient Rome, Coriander was used to preserve meat. They combined the Coriander and Cilantro seeds with cumin seeds and vinegar to act as the preservative. (Here we are reminded of Jerkey and Biltong which is essentially dried meat made using a blend of those spices.)

Apart from being such a versatile little herb, Coriander is so easy to grow. It is a simple process and very rewarding too. The home gardener can easily achieve three to four crops in any one season before the first winter frost sets in. A good sunny position with light, well-drained soil is all that is required to grow your own Coriander. Apply a good dressing of compost and a good watering. Watering should be done about twice a week to prevent the Coriander seedlings from drying out. The seeds must be sown in situ. Provide some protection for your Coriander seedlings by applying a thin layer of mulch or even dry leaves until then little plants are strong enough to withstand the full sun. Coriander can grow up to 60 cm or about 24 inches in height. Make sure that you have a continuous crop by sowing Coriander seeds every two weeks.

A word of caution though; if you are into organic gardening and you prefer making use of companion planting, be sure not to plant Coriander next to fennel. The Coriander will inhibit seed formation in the fennel. You can however feel free to plant Coriander next to aniseed because it will speed up the aniseed’s growth. Furthermore the Coriander flowers will surely attract bees to your garden.