Gardening Articles

Spring is the most exciting time of the year in the herb garden. Everything is starting to grow. The spring time may varies from one area to another and from one year to the next year so you have to consider the weather conditions in our are before starting spring jobs in your herb garden.

Fruit butters are made by cooking fruits until they become a paste. Fruit butters have lower sugar content than jam and thicken without the need for pectin. Fruit cheeses are basically butters that have been cooked further until they are of a more solid consistency and can be sliced.

Fruit butters and cheeses can be frozen but is more commonly to jar them up just like jams. They will keep for few months but should e refrigerated after opening. Many improve in flavor if left for few weeks before eating. Most common fruits used for butters or cheeses are: apples, pears, plums, peaches, apricots, grapes and blackcurrants. You can also add spices to them if you like. You can use cinnamon, ginger or allspices. Some fruits will need a little water, juice or cider added whilst cooking.

One of the best moments in the summer garden is the ripening of berries and soft fruits. You have to know how to harvest them so you can enjoy their flavors. All soft fruits must be picked with care, as any damage makes their appearance unsightly and severely limits the storage qualities and increase the risk of fungal mold infection. A week before picking you should check the stage of fruits development and you might find that some plants may need a light trim in order to increase fruits visibility, reduce the humidity around the fruits and allow more sunlight into it.

Fermenting is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product, allowing us to store brewed drinks for many years. These include home-made ciders, wines and beers. The general idea to obtain these drinks is that yeasts grow and multiply using sugar and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized by boiling or by washing with chemical sterilizing solution before use.