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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
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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
Chamomile, Roman

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

Chamaemelum nobile

Family: Compositae

Description: Aromatic perennial growing to 20 inches.  Has feathery leaves and daisylike heads.

Cultivation: Prefers light, well-drained soil in full sun.  Propagate by seed sown in spring or autumn, or by division in spring.  Variants are sterile and can only be divided.  Chamomile for lawns is planted 4 inches apart and weeded regularly until established.  Plants may deteriorate in very cold or wet winters, but usually recover.  The flowers are harvested as they open in summer and distilled for oil or dried for use in infusions, liquid extracts and dermatological creams.  Dried flowers keep for one year only.

Culinary Uses: Roman chamomile foliage can be chopped and stirred into butter or sour cream that is used to top baked potatoes. The flowers are used to make an apple flavored tea which can be used for sauces.

Chamomile-marinated vegetable salad
For the dressing:
2 tablespoons balsamic vinegar
2 1/2 tablespoons brewed chamomile tea, at room temperature
1 1/2 tablespoons julienned fresh basil leaves
2 cloves garlic, minced
2 tablespoons olive oil

For the salad
2 plum tomatoes, cut into wedges
1/2 large green bell pepper; thinly sliced
1 yellow squash, cut into 1/2-inch slices
1/2 red onion, thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 head of red leaf lettuce, washed and separated into leaves
           Sift together the dry ingredients in a bowl. Cut the butter into small pieces and blend into the To prepare the dressing, combine the vinegar, tea, basil and garlic in a small mixing bowl and whisk in the olive oil until emulsified.  To prepare the salad, place the tomatoes, bell pepper, squash, onion and tarragon in a large mixing bowl and combine. Let the salad marinate at room temperature for about 1 hour. Stir in the walnuts. Arrange 3 or 4 lettuce leaves on each plate and top with the vegetable mixture.
            To brew chamomile tea, add 1/4 cup of boiling water to a cup containing 2 tea bags and let the tea infuse until cool. Strain off the amount needed for this recipe and save the rest to drink (you will need to dilute it). 

Chamomile Cauliflower Soup
6 chamomile tea bags
3 cups water
1 large head cauliflower, cut into 3-inch pieces
cup onions, chopped
2 celery ribs, chopped
1 Tbsp butter
salt and pepper to taste
Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid. Blend until smooth and serve.  For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.

     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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