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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
of information to any

Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

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Herb of the Month
Mexican Marigold Mint

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


Tagetes lucida

Family: Asteraceae

Description: Glassy lance-shaped leaves, finely serrated; strong anise scent; brilliant golden marigold-like flowers in fall; perennial hardy to 0o.  Grows 1½- 2½ feet tall.

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.

Spiced Carrots
1 pound carrots                                               
5 Tbsp fresh lemon juice
1 large clove garlic, crushed             
¼ tsp sugar
½ tsp ground cinnamon                                 
salt to taste
1 tsp ground cumin                          
1-2 Tbsp extra virgin olive oil
1 tsp ground coriander seed             
2 Tbsp chopped fresh parsley
1 tsp sweet paprika                        
2 Tbsp chopped Mexican Marigold Mint
1/8 tsp cayenne pepper
Boil the carrots whole in salted water until barely tender.  Drain and peel carrots, then dice or slice them as desired.  Combine garlic, cinnamon, cumin, coriander, paprika and cayenne with lemon juice, sugar and salt.  Pour mixture over carrots and toss to coat well.  Chill.  Just before serving, sprinkle carrots with oil, parsley, and tarragon or mint marigold.  Toss lightly.  Serves 6

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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