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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
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Links
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Reviews
Read here to find out what readers have to say about Growing and Selling Fresh-Cut Herbs

Herb of the Month
Pineapple Sage

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

Salvia elegans

Family: Lamiaceae

Description: The leaves are opposite on the stems, dark green and rough textured. The vibrant red, one-inch tubular flowers appear in late summer and fall.  The flowers are on terminal spikes a foot or more above the foliage.

Cultivation: Tender perennial (to Zone 9) that needs full sun and prefers light, sandy, well-drained soil.  Plant it in the garden in the spring after all danger of frost is past.  Space plants at least 18-24 inches apart.  Fertilize with an all-purpose organic fertilizer after planting.  If growing as a perennial, cut it back and fertilize every spring.  The plant can also be divided in the spring.  Can be grown as an annual which it only reaches three feet in height.

Culinary Uses: Sweet and fruity flavor with a hint of spice and mint.  Sprigs are added to cold drinks and fruit salads.  Fresh leaves may be placed under sponge cake mixtures to give a subtle scent, and fresh or dried leaves give a sagelike aroma to pork dishes.  The flowers are made into fritters.

Pineapple Cookies
½ cup butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 8-oz can crushed pineapple, drained
2 cups flour
¼ tsp soda
¼ tsp salt
1 tsp baking powder
2 Tbsp finely minced pineapple sage
            Cream butter and sugars.  Add egg, vanilla, pineapple, and pineapple sage.  Stir in sifted dry ingredients. Drop by heaping teaspoonfuls on greased cookie sheets. Bake in preheated 375F oven for 10-12 minutes or until lightly browned. 

     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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