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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

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

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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

Malabar Spinach

Basella alba
a tender and fast growing tropical vine growing up to 30 feet

         Cultivation: Start the plant indoors in individual pots 8-10 weeks before the date of the last frost and transplant outdoors when the night temperature has warmed to 58F or above.  Seed may also be direct-sown when the soil has warmed.  Plant it 1 inch deep at the foot of a 3-6 foot trellis, crossed and tied bean poles, or at the base of a fence, and thin the seedlings 6-12 inches apart. Seed can also be sown in a 5-10 gallon container set with a short trellis.  In a heated greenhouse it will grow as a perennial for several years.  Very susceptible to frost.  It prefers a well-amended, moisture-retentive, rich soil with plenty of manure.  Grow in full sun, but in hot weather climates provide afternoon shade.  It does well with regular feedings of nitrogen-rich fertilizer throughout the growing season. Gathering may begin 12 weeks after planting; cut 3-5 inches from the tip of the branches, which encourages succulent new growth and produces a lush and beautiful twining vine. It is easily propagated from stem cuttings.  Seeds are viable for 5 years.

Culinary Uses: Malabar spinach is a successful replacement in any recipe that calls for spinach, including all the classics: spinach soup, soufflés, quiche, omelettes, frittatas, and with a little butter, nutmeg, salt and pepper.  It can be cooked like chard but with more substance. Like okra, it has a mucilaginous quality when cooked at length.  An infusion of the leaves is a tea substitute. The purplish sap from the fruit is used as a food coloring in pastries and sweets. The color is enhanced by adding some lemon juice

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


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