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Growing and Selling Fresh-Cut Herbs
       
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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

 

Poliomintha longiflora
[po-lee-oh-MIN-tha lon-jee-FLO-ruh]
Family: Labiatae


Description: An evergreen ornamental shrub growing to 3 feet that is not browsed by deer. It has glossy leaves and light pink tubular flowers 1 inch long in June/July. The hummingbirds love this shrub. Hardy to zones 8-10.

Culture: Prefers full sun and can handle some afternoon shade. It likes a fast-draining, sandy soil and needs little to moderate water.  Best propagated by stem cuttings taken in late summer, overwintered indoors and planted outdoors the following spring.  Cuttings can be taken at any time during the growing season and rooted in moist sand or well-drained potting mix.  The best time to harvest is after flowering. 

Culinary Uses: It has a very spicy, hot oregano flavor.  Mexican Oregano is good in any tomato dish and blends especially well with sweet basil. It is more aromatic and pungent than the milder Mediterranean Greek oregano. Mexican Oregano excels in southwestern dishes containing chili powder. Sprigs of this can be added to the hot coals before grilling stakes. Or add the leaves to meat or chicken marinades, and it imparts a lively taste to beef stews and beans.  Don’t cook too long as the fresh leaves begin to lose their complex taste as soon as they are heated.  The flowers have a faint tang of oregano and make a colorful addition to green salads.  Also use as an edible garnish on cooked greens, omelets, casseroles, or meat platters.

 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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