Spring Dreaming: It's time to start your warm-weather garden

flickr photo/Uma2005

For many of us, money is tight.

Yet we’re increasingly aware of the importance of organic living. So how do we infuse our lives with home-grown goodness, without breaking the bank?

Start a garden.

A time to plant 

Spring begins March 20, and it’s time to start planning—and planting.

A variety of vegetables thrive when sewn in February and March: asparagus, bush and pole beans, beets, broccoli, Brussels sprouts, cabbage, carrots, chives, collards, endive, kale, lettuce, mustard, parsley, peas, potatoes, radishes, rutabagas, spinach, Swiss chard, sunflowers, tomatoes, turnips, and more.

Baby steps

If you’re already a cunning cultivator, this blog serves as a gentle reminder to head for the Home Depot or your nearest garden center for some seeds.

But if you’re a newbie, you may be reticent. Gardening is an awful lot of work, isn’t it?

Yes, gardening takes time, but it can improve your diet to a remarkable degree. So don't be daunted. 

Why not start small? Plant some herbs in your garden or in containers. With a little time and care, you’ll enjoy a flavorful harvest perfect for any number of dishes.

Basil basics

February and March are prime months to plant basil. In no time, you'll be able to toss this tasteful herb into soups, sauces, omelettes and salads. Or, pulse basil in your blender with pine nuts, garlic, parmesan cheese and olive oil for homemade pesto. 

My favorite basil dish is bruschetta, an easy and classic Italian hors d’oeuvre consisting of chopped tomatoes, basil and garlic layered on crusty bread.

You may find your own favorite basil dish among the more than 980 basil recipes available on the AllRecipes site.

Feel free to go a little basil crazy because, along with possessing anti-inflammatory properties, basil is loaded with protein, vitamin E, riboflavin and niacin. It’s also, according to the Nutrition Data site, a good source of fiber, folate, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and Vitamins A, C, K and B6.

Mint to be

Beginning gardeners would also do well to plant mint. It’s easy to grow, makes your garden smell wonderful, and enhances an array of beverages and foods.

Mint is also medicinal. If you have a stomachache or indigestion, pick raw mint leaves straight from your garden and chew them. You’ll experience an immediate cooling sensation and, in most cases, quick relief.  (Your breath will also improve.)

A word to the wise: Mint is aggressive. If you’re not in the market for a field of mint, read about containing this exuberant herb on the SmallKitchenGardenwebsite.

Yummy mint recipes include the mojito, a sweet drink featuring mint, lime and rum, and an array of Mediterranean dishes. Check out the AllRecipe’s site for recipes like Herbed Feta Dip and Greek Lamb Kabobs with Yogurt-Mint Salsa Verde.

Like basil, mint is very good for you.

Along with being anti-inflammatory, fresh mint contains protein, thiamin, niacin, phosphorous and zinc. It is also—according to the NutritionData site—chock-full of fiber, riboflavin, folate, calcium, iron, magnesium, potassium, copper, manganese and vitamins A, B6 and C.

There are, of course, many other herbs. A little research will tell you all you need to know about how to create a custom kitchen herb garden. 

So go ahead, cultivate a green thumb. Your soul, and your stomach, will thank you!

*Cyndi Podlaski is not a doctor or a licensed nutritionist. She is a Xango distributor, who attributes much of her good health to the nutritional and anti-inflammatory properties of Xango juice and supplements.