Growing and Selling Fresh-Cut Herbs
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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
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.
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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