Growing and Selling Fresh-Cut Herbs
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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
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.
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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