Tropical Herbs in Enrico Soil-less

Enrico
Soil-less Potting Mix

Made from an ultra-rich blend of natural ingredients and premium organic fertilizers. It is packed with all the nutrients your potted edibles need to perform the task of producing fresh fruits and greens continuously for your kitchen garden.

ENRICO is pH neutral, making it well-suited for most edibles grown in the tropics.

It's called ENRICO because it's ENRIChed Organically!
Supplement with fresh applications of organic fertilizers beginning two months after potting up.

TOPICS

Best Potted Plants

Choosing the Pot

The Right Potting Mix

How to Repot

Fertilizing

Wise Watering

Propagating
from Seeds

Propagating
from Stem Cuttings

More gardening tips at

All herbs on this page do best in Enrico Soil-less Potting Mix

Information about medicinal qualities of herbs are shared here as general information and are not prescriptions in lieu of professional medical advice.

ALOE VERA is an absolute essential in every home. Also called the “medicine plant”, the fresh leaves' gel speeds the healing of minor wounds and burns. After cleaning the wound, apply the gel from the inner leaf and leave on to dry; it will act like nature's Band-aid. The juice is soothing to ulcers, aids blood circulation as well as kidney, liver and gall bladder functions. Give full to semi sun. BACK TO TOP

BASIL are considered the king of herbs. It comes in a dizzying array of choices that are distinct in flavor, aroma and beauty. Fresh basil is best known for pesto (Thyme Square offers varieties perfect for pesto, like Napolitano and Genovese Basil). For the most intense flavor, basil should be added at the end of the cooking process. Prolonged heat will cause basil's volatile oils to dissipate. You will never get full flavor when using dried basil. Cut off the stems when harvesting to encourage new branches to grow; do not just pluck off leaves leaving naked stems. To prolong plant life, do not allow to flower. By keeping the plant well-pruned, flowering can be prevented. Flowers, however, are edible. Use only organic fertilizer for maximum flavor, aroma and nutritional value. Keep in full to semi sun. BACK TO TOP

CHIVES are known locally as 'kutsay' and come in many delectable varieties. Use the fresh foliage with eggs, cream cheese, salads, soups, butters, and burgers. Use fresh because it loses all its flavor when dried. Standard chives have purple flowers; garlic chives have white. Use the flowers to garnish salads or soups, and to make colored vinegar. Chive do well in full to semi sun. BACK TO TOP

CUBAN OREGANO, also known as Spanish Thyme, is a large and thick-leafed plant that resembles a succulent. It is better known locally for its expectorant properties when used in tea. This is NOT the oregano used in Mediterranean or Italian cuisine. That would be Greek Oregano and is a completely different plant. Pictured at right is the common Cuban Oregano; it also comes in a variegated form (pictured at top of page ) that looks great in hanging baskets.
BACK TO TOP

DILL seeds gained popularity as an ingredient in dill pickles. Use fresh leaves in salads, seafood, soups, dips. Chopped leaves go well with sour cream and cucumbers and are especially good at removing the "langsa" of fish dishes. Flowers are great for salads and in flower arrangements. Allow the plant to drop seeds to replace the mother plants when it dies off. Keep it in full sun. BACK TO TOP

GOTU KOLA is known as a longevity herb and brain food, believed to have remarkable rejuvenating properties. Two to three fresh leaves daily in salads or juice are said to be enough to revitalize brain cells and retard aging. (Be careful of contraindications with medication.) Plant in a spacious pot where it can creep and spread. Take note of the photo at right and look for the jagged edge of the leaves; many local growers sell the wrong plant as gotu kola. If the plant you get has rounder or smoother edges, then it is most likely Hydrocotyl bonariensis -- which is a different plant that makes excellent ground cover for shady areas in the garden. BACK TO TOP

KAFFIR LIME has leaves and rind that are used in curry and other dishes as a source of intense, citrusy aroma and flavor. Like bay leaves, kaffir lime leaves are only for seasoning and not for eating. The rough bumpy fruit is inedible but its oil has strong insecticidal properties. A distinctive trait of kaffir leaves is its "double-leaf" structure, which is comprised of the leaf blade plus a flattened, leaf-like stalk or petiole. Grow in full to semi sun. BACK TO TOP

PARSLEY complements almost any dish except desserts, and is probably the world's most popular herb. It is a rich source of antioxidant nutrients; the activity of its volatile oils also qualifies it as a "chemoprotective" food, i.e. a food that can help neutralize particular types of carcinogens like those found in cigarette smoke. Parsley's curled variety is also the most popular herb garnish. Chewing on a sprig after a meal helps freshen the breath. Grow in full to semi sun. BACK TO TOP

TARRAGON, or more precisely, Mexican Tarragon, is used by local chefs as a substitute for French Tarragon in many recipes. French Tarragon, which produces only tiny green flowers, can't thrive in the hot and humid climate of the tropics -- but Mexican Tarragon (which is actually a marigold) does a great job of giving food a tarragon flavor with hints of anise. Also makes a delicious, stimulating tea. Great in herbal vinegars. The yellow-gold flowers are edible, too, and add color and zing when sprinkled on salads. BACK TO TOP