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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

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

Mexican Oregano

Lippia graveolens
[LIP-pee-uh grav-ee-OH-lens]
(syn Goniostachyum graveolens)

Description: an upright tender perennial shrub with pretty, rough-textured, rich-green elliptical leaves, which bear a strong resemblance to lantana.  In summer minute clusters of cream-colored flowers occur at the leaf bases.  Hardy Zones 9-10

Cultivation: Prefers full sun and moderately fertile, well-drained, sandy soil.  It accepts arid conditions and can grow to 6 feet in hot climates.  Keep pruned to 3 ½ to 4 feet.  If grown in a pot keep the sol quite dry and do not overwater. Tolerates only light frost even where hardy and it sometimes dies back during the winter months, reviving in spring.  Propagates best from cuttings taken in late summer.  Pinch back to encourage branching. 

 Culinary Uses:  The leaves have a dusky lemon/camphor flavor which lends an authentic spicy oregano taste to traditional Mexican dishes, such as guisados (thick, rich stews), sopas such as tortilla soup, and pozole rojo, hominy and red chiles simmered with pork.  It enhances familiar foods like fresh corn kernels sautéed with diced red and green peppers; black, white, and pinto beans; an herb butter to melt over pattypan squash; and a vinaigrette for a cold beef salad.  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.

     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 now available from most internet booksellers, bookstores, and in libraries. It can be ordered from the publisher, Ball Publishing  Ball Bookshelf - Detail  and the distributor, Independent Publishers Group  Independent Publishers Group

E-mail your questions, tips or suggestions.
I look forward to hearing from you.

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