CHIA HERB GARDEN Growing Tips

We developed the Chia Growing Sponge to make germinating and growing plants from seeds quicker and easier than other methods available. This sponge is made up of peat moss, bark, and sponge material. It is super-absorbent and will maintain the proper air-to-water ratios necessary for plant growth. The tips below should help you produce a successful Chia Herb Garden. Still need information? See also the "Frequently Asked Questions" section.

1. During the initial stages while the seeds are sprouting it is very important to make sure the sponges are kept very moist. A good guide is to see about ¼" of water accumulation in the saucer liners.

2. Cover the pots loosely with an open sandwich bag. This will increase humidity around the plant. You should notice some condensation inside the bag. This will make the environment humid and warm, ideal conditions for seeds to sprout.

3. When herb seeds are sprouting, it makes no difference whether they are exposed to darkness or light. The soil temperature is more important. You may sprout seeds by placing the pots on top of a water heater or refrigerator when the temperature is above 70º F.

4. If you notice a white, fuzzy growth that begins to cover seeds, don't be alarmed. It is a natural byproduct of the tree bark that is part of the sponge. It should not hinder your plant's growth. If it is too unsightly, simply wipe it away. The fuzz is caused by the high humidity and little air movement, and is most noticeable on seeds that take the longest to germinate, such as cilantro.

5. Once plants sprout, move them to a windowsill and water them like other houseplants. Do not allow the herbs to remain in water for too long a period. The herbs should dry slightly between waterings. Since the 3-inch pots are susceptible to drying out, you should check the herbs often. They can be transplanted to larger pots or outdoors in approximately 8 to 12 weeks.

6. Herbs require lots of light to produce good growth. Windows with southern or western exposure receive enough sunlight for herbs to grow well (as long as the sun is not blocked by neighboring houses or buildings). However, you should be careful of direct sun because the temperature a short distance behind the glass can become too hot for herbs. In the winter, herbs too close to windows can freeze. In these cases, push the herbs back four or five inches. If your plants grow thin and spindly, it is because the light is not strong enough. You can supplement with artificial light, if you wish.

Using Your Herbs:

BASIL

Botanical name: Ocimum basilicum

Annual Basil is best used when fresh, not dried. It is a wonderful addition to Italian and Mediterranean dishes, and complements tomatoes, eggplant, sweet peppers, beans, corn, rice, pasta, and garlic. Pesto is a basil-based sauce for pasta that has gained increasing popularity in recent years. Try topping basil leaves with sliced tomatoes and fresh mozzarella. Drizzle with olive oil and enjoy. Basil can be utilized as an aphid repellent in the garden. Pour 2½ cups boiling water over 1 ounce of dried basil. Cover and steep for 10 minutes, then strain. The resulting liquid may be used as a nontoxic spray on aphid-infested plants, and may be stored in the refrigerator for 3 days. Harvesting: Pick leaves when young and tender. They may be frozen or dried, but are best used fresh.

CHIVES

Botanical name: Allium schoenoprasum

Perennial - The Chinese name for chives translates as "jewel among vegetables." Its subtle onion flavor is perfect for soups, salads, chicken, potatoes, vegetables, and herbed butters. Harvesting: Cut shoots, leaving 2 inches for regrowth. Preserve in a sealed plastic bag in refrigerator for up to 7 days. Do not dry.

CILANTRO

Botanical name: Coriandrum sativum

Annual Cilantro, like many other herbs, is best used when fresh. It adds a spicy, aromatic presence in soups, pork, chicken, fish, and especially Mexican dishes. Cilantro has one main flowering stem. Leaves from this stem are oval with toothed edges. Leaves from side branches can become lacy and fern-like. As flowering stalks develop, cut them off to extend the life of your plant. Harvesting: Snip leaves and branches as needed. To try: Make cilantro into dried or fresh arrangements (wreaths or garlands). Their zesty fragrance is particularly inviting in the kitchen.

DILL

Botanical name: Anethum graveolens

Annual Dill is a favorite of many gardeners due to its flavorful and attractive feathery foliage. When transplanted outside, dill can grow up to 4 feet. Dill leaves are delicate and add a distinct flavor to salads, seafoods, soups, potatoes, pickles, and butters. The ancient Greeks believed that dill cured hiccups. Harvesting: Snip dill leaves frequently to control growth. If you don't do so, the plant will quickly outgrow the pot. Crushed dill seeds, diluted with water, can be used as a nail-strengthening bath.

PARSLEY

Botanical name: Petroselinum crispum

Annual Parsley is an ideal container plant since it grows slowly. It is hardy, and has ruffled leaves that are flavorful at all growth stages. When transplanted outside, parsley is often used for both ornamental and culinary purposes. The leaves are often used as a breath freshener. Harvesting: Pick leaves during the plant's first year. Make sure your plant has enough leaves left to promote regrowth. To try: A parsley facial steam. Mix 3 tablespoons dried parsley with 6 cups boiling water. Parsley is also said to reduce the appearance of freckles.

SWEET MARJORAM

Botanical name: Origanum majorana

Perennial - Marjoram is a slow-growing but versatile herb. In the garden, it entices bees and butterflies for maximum nectar production and pollination. Marjoram is wonderful with soups, pasta, fish, poultry, and salad dressings. It can be infused as a tea for colds, headaches, and stomachaches. Simply add 3 teaspoons of fresh marjoram to a cup of boiling water. Let steep, then drink slowly. Harvesting: Pick young leaves, but be sure to let all plants develop side shoots first. The branches are very delicate until the plant matures. To try: Sprinkle fresh or dried marjoram on top of pizza. To make potpourri: Dry leaves whole and then crush to release scent.