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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

Over the next year, the herb of the month feature will focus on those unusual herbs that a professional grower may occasionally be asked to supply.  These profiles are supplied by Herbalpedia

Lemon Verbena

Aloysia triphylla
Tender Perennial
Up to 10 feet

         For most growers this is a tender perennial that thrives in the hot sun and in warm southern climates will reach its full height of 10 feet.  When grown in a planter, tended over the winter months, it can be maintained at a height of 6 feet or more.  It can be grown as an annual, planted in the spring and allowed to be killed by the first fall frost.   It's a heavy feeder so regular applications of fish emulsion are helpful.  Pinch the tips of the plant to keep it bushy. Best propagated by cutting.  As green stems begin to harden in July and August, cuttings will strike best.  Take slips of 4 inches.  Strip lower leaves and dip ends of stems in hormone powder.  Place in sterile soil substitute in a small pot in which the plant may grow for at least four months after rooting.    If you intend to winter it inside it's best to keep the plant in the pot and sink it into the ground to avoid damage when digging it up.  It will lose its leaves but in proper conditions will begin putting out new ones in March.  Withhold water, but do not dry the root ball out completely.  They must be keep warm, but do not need full light when in a dormant state.  Temperatures should not fall below 55F.  Water freely again in March.  Cuttings need 65F temperature to root which is why they do better in mid-summer than during the winter.  Cool conditions in winter help to curb one of the two pests on the glandular leaves, spider mites.  These have been treated with success by spraying plants with a hard jet of cold water.  White flies are always a problem.   Begin harvesting once a week by mid-summer.  Growth occurs rapidly during the hottest weather.  Cut long stems and strip the leaves for fresh use or hang stems upside down to dry in a dark, dry, well-ventilated area.  In 5-7 days, strip the leaves and store them in airtight, opaque containers.

           Lemon Verbena tastes good in fresh fruit drinks, especially those made with peaches or strawberries; herb teas made with licorice or mint; fruit salads and infused in custard-based dessert sauces.  Add chopped leaves to a fish sauce or sprinkle them over a tomato salad.  Pile peeled and sliced kiwi in a stemmed glass with fresh raspberries.  Fill the glass with white wine and add chopped lemon verbena.

     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.

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