Growing and Selling Fresh-Cut Herbs
|Growing & Selling|
on the writer
to order an
of Growing & Selling
Questions and Answers
with the Herb Ladies.
Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.
Description: 3-5 feet tall and 2 feet wide or more. Uniquely serrated leaves with strong camphor-like odor; deep red blotches sometimes found on leaves and veins; drooping spikes loaded with tiny round green seed in fall; branching stems form at base, and a thick, trunk-like stem may develop when plant pushes through a barrier; annual.
Cultivation: Thrives along stream beds with some afternoon shade, but can adapt to poor, disturbed soil and full sun (which may promote smaller leaves and premature bolting). Seen along country highways and growing out of cracks in city sidewalks. Sow seed in fall (germination takes 3-4 weeks); thin to about 12 inches apart. Readily reseeds self when established; stems root slowly in water. Fertilizer not necessary, but light applications of compost aid protection against drought. Hang upside down in a dark, well-ventilated room until the leaves are thoroughly dried. Grown commercially in Russia.
Culinary Use: The leaves make attractive garnishes and unique flavorings for hearty corn, squash, or bean soups. Add the dried leaves the last 15 minutes of cooking so that the food will not become bitter and use the fresh herb sparingly, as its flavor must be acquired by most. Used throughout Southern and Central Mexico.
Spicy Brown Rice with Chipotle and Epazote
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.
Design & Hosting by The Herbal Connection