Home
Author Bio
Growing and Selling Fresh-Cut Herbs
       
Growing & Selling  
     
                Fresh-Cut Herbs
Click on the writer
to order an
AUTOGRAPHED copy
of Growing & Selling
Fresh-Cut Herbs
     
Herb of the Month
Questions and Answers
Links


Speaker
 

Past Herbs Featured

Consultant

 


Akkiakwe on
Ebay

 

Site Index

Home

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

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

Consultant
Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

Looking for a great gift for that favorite gardener? Here you'll find out where to buy this book or how to
order it online.

Herb of the
Month

Check here each
month for a new herb, featuring: growing,
care and uses.

Questions and Answers
Send your questions to the author by e-mail. They will be answered personally and may be included on this page for others to read.

Links
Here you can order Growing and Selling Fresh-Cut Herbs, see media and book reviewers' comments, check out herb organizations, and visit sites that sell herb seeds, plants, packaging, etc.

Reviews
Read here to find out what readers have to say about Growing and Selling Fresh-Cut Herbs

Herb of the Month

Parsley

Parsley, flat leaf or Italian
Petroselinum crispum neapolitanum
Biennial
To 12 inches

     Everyone must be familiar with the common curly parsley (Petroselinum crispum crispum). For many years it has been used as a plate garnish in restaurants and it is found in most supermarket produce sections next to lettuce and other greens. This fact speaks volumes about its popularity with cooks and chefs all over the world, not only as a garnish but also as a flavoring ingredient.
     Italian, sometimes called flat leaf, parsley has a more pronounced flavor and is more in demand as a cooking ingredient by Chefs. It is gaining favor with home gardeners and cooks as well.
     Both curly and flat leaf parsley are flavor blenders; that is, they are most often used in combination with other herbs. Sometimes they are used alone and chopped finely and sprinkled on food to add color without altering the flavor.
     Both parsley types are easy to grow but starting the plants from seed may be a bit tricky. They germinate easily but may take up to 3 weeks to sprout and the seeds must be kept uniformly moist until germination occurs. Covering the pot or flat with plastic until the seeds germinate makes this task easier. Be sure to lift the plastic daily (after the first week or so) to check for germination. Remove the plastic just as soon as the first seed germinates.
     There are many varieties of parsley seed available today. Look for curly types labeled "triple curled". Avoid both types of parsley that are dwarf or compact because both are closer to the ground and become soiled easier. This is especially problematic with curly parsley as soil can become imbedded within the leaves and be quite hard to clean out. Look for types that have long stems, deep color and resistance to bleaching or yellow leaves.
     Enjoy!

     Parsley is covered in more detail in Chapter 22 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs.
     Click here to see archived Herb of the Month pages.

The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from author, most internet booksellers, bookstores, and in libraries.  It can be ordered from the distributor, Independent Publishers Group


E-mail your questions, tips or suggestions.
I look forward to hearing from you.

 

Welcome | Author Bio | Growing and Selling Fresh-Cut Herbs |
Herb of the Month | Questions and Answers | Links

Herb's Herbs
PO Box 64
 Zumbro Falls, MN 55991
email 

 

 

Design & Hosting by The Herbal Connection