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Growing and Selling Fresh-Cut Herbs
Growing & Selling

                Fresh-Cut Herbs
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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Sandie is a speaker
that will bring a wealth
of information to any

Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

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Herb of the Month


Thymus vulgaris
Hardy perennial
To 12 inches

     There are many varieties of this popular herb. Many have little or no culinary value but are used for decoration, ranging from bonsai or ground covers in rock gardens. Some varieties of thyme, such as the silver and white "Doone Valley" have little culinary flavor but are use useful as garnish material. Lemon thyme, Thymus X citriodorus, is a wonderful aromatic and flavorful addition to any garden. It is gaining in popularity in the commercial kitchen as well.
     Most of the varieties of thyme are quite winter hardy and will survive severe winters. Many times I have harvested beautiful and saleable thyme in the depths of winter by simply brushing off the snow.
     Thyme is not a vigorous grower and it can take quite a long time for a plant to reach harvestable size. Because of this, more than the usual amounts of plants are needed to produce adequate quantities for the commercial grower to supply their markets. It is an herb very much in demand in most parts of the country.
     The stems of thyme become woody and thicker as the plants age and the growth slows as if the plant is "spent". This usually happens around the third year of growth. It is best to replace aging plants with young vigorous seedlings before this stage of growth occurs. If you have more than one bed of thyme you can replace a new bed each year and this will help you to maintain a continuous supply.

          Thyme is covered in more detail in Chapter 27 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
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