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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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order it online.

Herb of the

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.

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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


Mexican Oregano

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

: 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 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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