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Herbs and spices: Something to grow
Farmers are earning more money from ginger. Photo by Rachel Mabala
What you need to know:
Ginger is used in baked foods and to make beverages such as ginger ale. Cinnamon improves insulin sensitivity whereas allicin, a sulphur compound in garlic, protects the body against heavy metal damage, writes Desire Mbabaali.
A spice is a seed, fruit, root, bark or other plant substances used mainly for flavouring, colouring or extending the shelf-life of food whereas herbs are plants with savoury or aromatic properties that are used for flavouring and garnishing food, medicinal purposes, or for fragrances.
There are many spices and herbs on the market. However, some of the common natural spices are turmeric, cinnamon, rosemary, garlic and ginger. Largely, due to their health benefits, herbs and spices are getting more popular for growing on both a household level and commercially. Here are some herbs and spices that you can venture into growing.
Cinnamon
The cinnamon tree is one of the rich spices whose leaves, branches and bark are used for spicing. Cinnamon is a dried inner bark of various evergreen trees that belong to the genus cinnamomum.
Cinnamon contains cinnamaldehyde, cinnamic acid and cinnamate, the chemical compounds which play an important role its medical properties. Cinnamon improves insulin sensitivity.
The volatile oils in cinnamon are used to inhibit fungal and bacterial growth, boost cognitive functions, immunity, reduce risks of cancer and heart diseases.
“Tree grows well in a variety of soils, but especially in well drained soils. A cinnamon seedling should be transplanted to the main garden when it has fully sprouted to a number of leaves, but before it fully takes root,” Geoffrey Tamale, a farmer says. He further notes that one can start using the tree after two years, but full maturity is at around 10 years. “The tree can exist for more than 50 years, because branches, leaves and the back keep growing,” he adds. On average a cinnamon seedling costs Shs3,000 and a 250ml tin of powdered cinnamon at Shs5,000.
Stevia
“Stevia is a natural sugar. You can dry the leaves, pound them and put them in your tea or milk without adding sugar. It is ideal for people with diabetes, ulcers, pressure and other people,” explains Julius Nyanzi who adds value to several herbs including cinnamon, mint, rosemary and stevia. To grow stevia, farmers are advised to keep them under a protected environment as a seedling and then transplant into the ground or pot.
“It thrives well in rich loamy soils that are well drained. To plant it, you can use natural manure or soil from the rubbish pit that has decomposed,” says Nyanzi. Plant in an area that exposes it to minimal sunlight so that they can make rich green leaves, but keep the soil moist as well. A seedling of stevia costs Shs5,000. A 45-gramme tin of stevia powder is at Shs3,000 while a 180 grammes tin goes for Shs15,000.
Rosemary
“Rosemary is good with infections; blood flow, it is an antioxidant and it is a brain booster,” says Frank Kizito a herbs enthusiast and grower who has been in the business for more than a decade.
Kizito advises farmers to keep rosemary seedlings under shades for about five days before planting. “First put it under a shade before transplanting it. When you plant it, ensure that it is frequently watered. Do not put it in very fertile soils, but any soil will do just fine. It also needs sufficient sun to be able to take root,” says Kizito.
A rosemary seedling costs between Shs2,000 and Shs2,500. A processed 250 gramme tin goes for Shs3,500 while a bundle of fresh rosemary costs Shs1,500. Medicinal compounds in rosemary include: 1, 8 – cineole which is known to boost brain activity. The other carnosol is an antioxidant compound which is used to lower cancer risks while rosmarinic acid is used to suppress allergy symptoms.
Lemon balm
Lemon balm smells very well, and it can be put on tea as a flavour or in hot water when cooking foods such as rice to add flavour. It is also a brain booster. Each seedling costs Shs3,000.
Ginger
Ginger grows well in moist, well-draining soil. It is important that the soil mixture hold moisture; however, it is important that ginger plants not be exposed to overly saturated or waterlogged soil. Ginger prefers rich, fertile soil to produce flavourful, healthy rhizomes, without the need for additional fertilisers.
Some ginger plants suffer tip rot, in which the tip of the rhizome begins to decay. This indicates a lack of calcium in the soil; therefore, a calcium amendment may be necessary.
Guard against soil erosion, due to wind and rainfall, by providing a sheltered area for your ginger plant to grow.
Ginger also grows well in containers, raised beds or in the ground. Always mulch around ginger plants grown directly in the ground to retain moisture, while also adding organic matter.
To propagate ginger, cover the ginger rhizomes in cool moist places for a few weeks until they sprout. When they do, plant on the garden or tin and cover using coffee husks. Keep the ground moist until they take root.
Used in baked foods, as a sweetened beverage such as ginger ale, can be rubbed on meat before grilling to help tenderise the meat or sprinkle ginger over cooked vegetables or fruits
Ginger inhibits blood clotting, therefore, should not be taken by individuals who are about to undergo surgery. Dose of ginger beyond 600mg may cause stomach irritation.
