Growing and Selling Fresh-Cut Herbs
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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
Cultivation: Likes loose, well-draining soil; full sun. Reseeds in late fall; roots in water or plant seeds in flats (germinates in a few days) approximately 6 weeks before planting, and set out in early spring. Plant 1 foot or more apart; 1-2 plants per garden suggested. Some spider damage possible during hot months; spittlebugs, which may burrow in emerging leaves during high humidity, should be picked off. Grow in 10-inch pots or in the center of a mixed container planting. Excellent houseplant for bright light and moderate temperatures. Occasionally a sudden cold snap will nip it. If this happens, simply cut it to the ground and it will pop up the first warm days. Semi-hard cuttings are easy to propagate in fall and early spring.
Culinary Uses: Add a tablespoon of whole fresh leaves to a quart jar of pickled beets, and a few teaspoons of minced leaves to carrots sautéed in butter. Stuff minced garlic and marigold mint leaves under the skin of chicken before baking or grilling it. A tablespoon of the freshly chopped herb added to a melting stick of butter with minced garlic gives steamed artichoke leaves a dip. Make a butter combining the leaves and orange zest and minced green onions. Mexican marigold mint makes a pleasant flavoring for hot and cold beverages. Add to fruit punches and sangria or to hot mulled cider. Replace the woodruff in May Wine with it to make a Mexican May wine. Unsurpassed for green salads and for poultry and fish cookery. Add it late in the cooking process, as its flavor tends to cook out.
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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