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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

ANISE

Pimpinella anisum
(pim-pi-NEL-uh) (uh-NISS-um)

Description:  Annual which grows to 2 ft with yellow-white flowers in clusters with small fruit which splits into two small, grey-green seeds

Cultivation:  Anise needs a long hot summer for its seeds to ripen.  Sow in early spring in a sheltered, sunny position.  Germination: 20-28 days.  Soil temperature: 70F.  Soil: average garden soil, fairly rich but well drained.  Do not let completely dry out; pH: 6-7.5. Thin the seedlings to 8 in and keep carefully weeded.  Produces seeds in 140 days. Harvest the seedheads when the seeds change color and hang them to dry in paper bags in a warm, dry place.  Commercially cultivated in the southern republics of the USSR, Turkey, Spain, France, Germany and India.  Commercially the plants are pulled up just before the fruit ripens and piled up to dry.  Then they are threshed and the seeds are dried on trays in light shade outdoors or in moderate heat indoors.

Culinary Use:  Used to flavor sweets, creams, cakes and breads also widely used to flavor fish and like fennel, added to soups, sauces, poultry, pork and vegetables; notable as a flavoring in various alcoholic liqueurs and cordials such as pastis, Pernod, Ricard, ouzo, raki and arrak.  Flowers can be mixed into fruit salads.  Add leaf to fruit salads with figs, dates and chestnuts.  Mix stem and root into soups and stews for a hint of licorice.        

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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