Culinary herbs for short-season gardens by Ernest Small

By Ernest Small

Culinary Herbs for Short-Season Gardeners has every little thing herb enthusiasts want to know approximately cultivating annual and perennial herbs in USDA zones 1 to five anyplace snow sticks to the floor within the wintry weather, from Alaska to Pennsylvania. tips on how to utilize a brief starting to be season, together with: settling on the simplest place for planting, offering wind defense and chilly air drainage, development raised beds, utilizing season extenders, seeding interior and outside, hardening off and transplanting, and mulching.

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Basilicum). Greenish-bronze leaves have a purplish tinge and a distinctive cinnamon taste and aroma. • Holy basil (O. tenuiflorum). So named because of its deep religious significance for people of the Hindu faith. Tastes of lemon, clove, and anise, a combination that may not appeal to everyone. Not always easy to obtain, and often incorrectly identified in nursery and catalog offerings. • West African (or East Indian) basil (O. gratissimum). Musky aroma and medicinally spicy flavor are definitely an acquired taste.

The term eupatoria is derived from Mithridates VI Eupator (132–63 BC), one of the kings of Pontus, who was a renowned herbalist. HARVESTING NOTES • Pick the leaves, flowers, and stems in early summer, when the plant is in flower. All parts may be used fresh or dried. • To dry agrimony, spread out the leaves, flowers, and stems on a wire rack in a warm, shaded location. When dry, crumble the material to powder, and store in airtight jars. CULINARY USES • For a pleasant honey-flavored tea, steep 5 to 10 mL (1 to 2 teaspoons) of powdered agrimony or 15 mL (3 teaspoons) of lightly crushed fresh agrimony in 250 mL (1cup) of boiling water.

Lemon” cultivars. Not all cultivars with “lemon” in their name are true sweet basil. ‘Mrs. Burns Lemon’ is a reliable cultivar with a wonderful lemon scent and very pretty pink flowers. • American basil (O. americanum) has produced several exceptional cultivars and hybrids. ‘Genoa Profumatissima’ or “perfume basil” has a floral scent and tastes intriguingly of citrus, anise, cinnamon, and mint. ‘Dwarf Bouquet’ is equally striking in scent and taste, but smaller in size. ‘Sacred basil,’ not to be confused with holy basil, has unusual clove-scented leaves.

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