herbs - Thin plants 10 to 12 inches apart
oregano grows well in low-grade soil and can be propagated by seed or division. Thin plants 10 to 12 inches apart. Stimulate foliage by cutting back flowers. Replant when plants become woody in 3 to 4 years. Use fresh leaves as needed. Preserve leaves by drying. Oregano leaves are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak rubbed with lemon juice. Add to other Italian-type sauces. Petroselinum crispum ) Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell. Cut parsley when the leaves are of suitable size. Leaves can be used fresh or dried. Parsley is one of the most familiar everything herbs and for both is applied garnishing and flavoring. It is relatively high in vitamins A and C and iron. Mentha piperita )
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to table of contents It is best to the harvest to it herbs return in the morning, directly after the dew has dried, but before the sun gets hot. The concentration of essential oils is highest at this point. harvest it herbs for new use all season , but for drying, cut just before the plants bloom. This will ensure the maximum concentration of essential oils. When harvesting, cut just above the first joint of tender growth - it takes the plant longer to send out new shoots from woody growth. Stop making large harvests of resistant herbs late summer or case is . This will allow time for new growth to harden and gather carbohydrates in preparation for winter. However, small harvests can be made during most of the fall. Sage flavor may actually be improved by two or three frosts prior to harvest. If you are interested in saving seed for the next season, choose one or two plants of each variety and allow them to bloom and go to seed. Harvest the seed heads when they change from green to brown or gray, and dry them thoroughly to ensure a good germination rate. Return to Table of Contents The in best dried herbs those, which dried rapidly, but without excessive heat or exposure to sunlight. When harvesting to dry, it is often necessary to spray the plants with a garden hose the day before cutting to clean dirt and dust off the leaves. The next morning, after the leaves have dried, make your harvest. Remove dead or damaged leaves and make small bunches herbs . Tie the stems together and hang them in a temperate, well-ventilated, darkened room that has little dust. Label each bunch, since several the similar herbs view were, if dried can be also dried . herbs through removing the leaves and spreading them in a single layer on cookie sheets or foil, though it is preferable to use trays made of window screening for maximum air circulation. Again, remember to label the different varieties for accurate identification after drying. Herb leaves are dry if they crumble into powder when rubbed between your hands. When the drying process seems to be complete, fill a small, glass container with the herb and seal. Put it into a hot oven for about 15 minutes or microwave it (don't use a metal cover!) for about 5 minutes, then check for condensation on the inside of the jar. If there is moisture present, let the rest herbs dries more; if you can be dried harvest is not completely dry when stored, it may succumb to molds. if necessarily, herbs on plã¤tzchen sheets in an oven set for 110 F or less, though there is some loss of essential oils using this method.
the flowing water, to everyone soil, dust, bugs, or other foreign material. Drain thoroughly on absorbent towels or hang plants upside down in the sun until the water evaporates. Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms. Natural or air drying herbs to remove must forwards storing. herbs with high moisturecontent, as are completely dried mint and basil, need rapid drying or they will mold. To retain some green leaf coloring, dry in the dark by hanging plants upside down in bunches in paper bags. Hanging leaves down allows essential oils to flow from stems to leaves. Tie whole stems very tightly in small bunches. Individual stems will shrink and fall. Hang in a dark, warm (70 o-80o F [21.1 o-26.7o C]), well-ventilated, dust-free area. Leaves are ready when they feel dry and crumbly in about 1 to 2 weeks. drying initial values for random number generator
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table of contents, although herbs as drought tolerant are considered to much, something moisture is needed to maintain active growth. For a continual supply of fresh cut herbs , periodic irrigation during dry periods is needed. As with all plants, a thorough watering with a period of drying is preferred over frequent sprinkling. , which annual herbs a high-degree of available soil moisture than require most resistant herbs . Proper nutrient balance is very important. Weak, succulent growth can be caused by over-fertilization, making the plant susceptible to disease and insect pests. Rapid growth also dilutes the concentration of essential oils that impart the distinctive flavor to the culinary herb. Inadequate fertilizer can severely limit new growth, predisposes the plant to insect and disease problems, and increases the susceptibility of tender perennials to winter injury. A light application of fertilizer to perennials in early spring should promote new root and shoot growth and ensure vigor in the new growing season. Generally, adequate herb growth can be achieved with 1/4 to 1/2 the nitrogen recommended for vegetables in your area. Sequential harvests the annual herbs by the bright applications of fertilizer after each heavy harvest. The high concentration of essential oils in healthy one enables and to grow actively herbs , discovers most insekte . However, aphids and spider mites can be a problem. Aphids seem to be more prevalent in crowded conditions with rapidly growing, succulent plants. Spider mites thrive in dry conditions and can be controlled by spraying the plants with plain water at regular intervals, especially during periods of drought. Since there are very few labeled pesticides for use herbs , the best defense against troubling is preventative cultural management, such as good sanitation, removal of weak or infested growth, and regular pruning. Periodic, judicious pruning promotes vigorous, sturdy plants that are less susceptible to disease and winter injury. If they are allowed to grow off, that, something herbs is unchecked, takes on one gangly , unkempt appearance. If you are lavish in your use of herbs , regularly, enough trimmed for use in cooking, potpourri, and flower arrangements should the maintenance to it herbs harvesting .