Q: Coriander (and curry, incidentally) should be added before cooking. Everything else can be added during or after. There are a plethora of ways you can prepare artichokes, too. Try wikiHow's article on the different methods of artichoke preparing to see if one strikes your fancy.  Grilled artichokes? Yes, please. Risotto with Artichokes? Definitely worth a try. Have you tried artichokes with a lemon aioli or even barbecued? There's lots to experiment with when it comes to this veggie. Chives and tarragon are good, too. Use these herbs and spices to flavor your butter and then give your asparagus a nice herbed sauté. You can steam asparagus, roast asparagus, blanch asparagus...the list goes on. But a tried and true recipe favorite? Bacon-wrapped asparagus. Mmm. All of these herbs and spices go well with the under-appreciated beetroot and can be placed nicely into a soup, stew, salad, or dip. Need some ideas? Try a few of these wikiHow favorites:  Make Beetroot Soup Make Beetroot Dip Make Beetroot Salad Pickle Beetroot Ah, broccoli. The veggie you don't appreciate until you reach adulthood. This versatile veggie goes well with tons of herbs and spices and can be made spicy and savory or creamy and cheesy. With this one, it's pretty hard to go wrong. Broccoli is a great veggie for almost any diet. If you're watching your calories, try it steamed. Watching your carbs? Even broccoli cheese soup is low in carbohydrates. And in almost any recipe, broccoli will gladly welcome whatever spice you choose. Brussels sprouts certainly get a bad rap, but prepared the right way will make you wonder why you spent years avoiding them. Use these herbs and spices to lessen the strong taste of this veggie. Have you ever tried Brussels sprouts with maple syrup? Delicious. But if you're looking for a more basic recipe, you can boil, saute, roast, or braise them with some herbs and that should do the trick. Sometimes cabbage needs a bit of help – and if you do it right, it can transform this veggie into a memorable dish. Herbs are a must with cabbage – the above ones are great, but you could also keep it simple with just a bit of pepper and butter. Bacon never hurts either. This is especially helpful for the cabbage soup diet. It gets pretty boring, so you'll need herbs and spices to gladly come to the rescue in this situation. Or if you're looking to go a little more exotic, they can also pair with coconut and curry, cinnamon and nutmeg, or ginger. You knew you could make carrot soup and make carrot cake, but did you know you could make carrot pancakes? And if you're not looking to bust out the slow cooker or your baking skills, a simple roasted carrot dish goes nicely with just about any meal. Cauliflower is great in an onion/dijon/bacon combination, too. Actually, cauliflower is great with most things because it's able to take on just about every flavor. With a little olive oil, it does well with thyme, tarragon, and parsley, too. There's hardly a spice you could go wrong with when it comes to this versatile veggie. Cauliflower is a savior for those avoiding starchy vegetables and carbohydrates. You can make mashed cauliflower that tastes just like potatoes, make cheesy cauliflower breadsticks, and even cauliflower gratin. Zucchini (or courgette) is a very basic vegetable that only needs very basic spices. It's similar to cauliflower in that it can be used in many different ways and as a substitute for other, less healthy ingredients. Here are a few ideas to challenge your zucchini skills:  Make Fried Zucchini with Meat Make Quinoa Zucchini Boats Make Stuffed Zucchini Make Zucchini Noodles Make Baked Zucchini Strips Cucumber likes to stay light and refreshing, so pair it with more light and refreshing herbs and spices. A healthy go-to recipe that should be in your arsenal is a simple cucumber salad. You could also try frying cucumbers or turning them into a cucumber and cream cheese sandwich.
A: Pair artichokes with parsley, bay leaves, coriander, and paprika. Prepare asparagus with dill, marjoram, nutmeg, rosemary. Combine beetroot with pepper, coriander, thyme, dill, chives, ginger, cloves, and sage. Match broccoli with sage, chives, oregano, thyme, rosemary, garlic, marjoram, and nutmeg. Pair Brussels sprouts with rosemary, parsley, caraway, nutmeg, oregano, or marjoram. Try cabbage with bay leaves, lemon, garlic, curry, marjoram, nutmeg, chives, and parsley. Eat carrots with parsley, basil, curry, chives, sage, or thyme. Prepare cauliflower with basil, dill, ginger, curry, nutmeg, oregano, coriander, or mint. Try courgette (or zucchini) with garlic, basil, parsley, and oregano. Match cucumber with rosemary, dill, mustard, pepper, basil, or chives.

Q: The best time to deadhead or prune mums you are growing outside is during the late spring up to mid summer. This is right before blooming season, so the flowers have time to branch off from the cut stems. Deadheading during the warm season also makes it less likely that the vulnerable cut areas will be exposed to cold temperatures.  If you are growing your mums in a greenhouse or indoors, you can deadhead them as soon as you see dead growths since the mums won’t be exposed to cold weather. When it’s time to deadhead your mums, inspect the plant to find the flowers or branches that are spent. Most mum blooms are orange or yellow in color when healthy, and brown when dead or dying. They also are likely drier than the other healthy flowers of the plant, often with a papery and brittle texture to their petals. If your mum plant only has a few dead blooms, you can simply pull off the browned flowers with your fingers. To do this, grip the stem of the mum right under the dead flower, then simply pinch and snap off the dead bloom. If you are growing your mum indoors or in a greenhouse, this method is probably best for you since you can continuously deadhead throughout the year and don’t have to worry about exposing your mum to cold temperatures. If many of the blooms of your mum plant are dead, but the stalks appear to be alive and are growing buds, use a pair of garden shears to clip multiple flowers off at a time. Angle the shears right under the dead blooms and clip, taking off the blooms from a whole section of the plant. Repeat until you have taken off all the dead blooms. If most or all of the blooms and stalks on your mum plant are dead, you’ll need to use a pair of gardening shears to deadhead your plant. As soon as you see new green growth from your mum plant emerging from the ground, take a sharp pair of gardening shears and clip all of the dead sections of plant as close to the ground as you can. This will eliminate not only the dead flowers, but also the dead stems of the mum plant so that it can start anew.  You may feel nervous about cutting off so much of the plant. However, if your mum is a perennial plant that went through a winter season, it’s necessary not only to cut off the flower but also the dead stems. Make sure that if you are doing a major deadheading that you do it during spring or early summer. This will give the new growths of the plant time to grow fully before blooming season in the fall. Once your mums flower in the fall, you may be tempted to deadhead any dead flowers you see among the healthy blossoms. Resist this temptation if you are growing outdoor plants in a region that has a cold winter season, as clipping back flowers right before cold weather will leave your plant vulnerable.
A:
Deadhead mums in late spring to mid summer. Find blooms that are wilted or dead. Pull off dead blooms with your fingers. Clip off bunches of dead flowers with shears. Shear at the bottom of the stem for major deadheading. Don’t prune outdoor mums after they flower.