Starting Seeds in January

Hey, Kiddies of all ages, it is time to plant and look forward to the small seedlings that pop through the soil.

It’s the beginning of gardening season, quiet, surrounded by snow and ice.

Yet the seedlings will come up, we will think of spring and the joy of vegetables and herbs, we will think ahead to planning our little plots.

The very beginning of spring is when your booted toe can dig just a bit in the frozen mud. It won't be that long until the soil is warm enough for early planting---a good 6 weeks for parsley, radishes, lettuce to be sown in the beginning garden.

A whole lot of us don't want to wait that long! And we don't have to.

We can start seedlings indoors ot be reading for transplanting in March or April.

We are going to look at the sturdiest herbs to start: parsley, chives, thyme, oregano.

Now, what must you have for a simple planting session?

The usual:
3.5" pots, plastic, square for easy spatial management
Seeds: yes, they are at every nursery and hardware store just about now.
Table cover, if you do not have a designated potting area in your house or apartment
plant markers,
Plastic bafs, about 9",
small ad hoc tools;
plastic spoons,
a pencil.
soil
Gro Lights, if needed
Hand Shovels

Soil: What kind? A sterile medium is idea---"sterile medium?"
That's nursery talk for a soil that has been sterilized to remove bacteria, etc and usually mixed with some other medium, such as perlite.

You can buy that in bags; usually one bag will fill about 30 3" pots.

Today’s job is to plant seeds in 60  3.5 inch pots.
The basics : light, soil, water, seeds and labels are already in motion. Having table covers, pencils, sharpened, hand shovels, and a tub for the soil are also needed.

The soil, the sterile medium, is dry. It may give off some dust as it is poured into the tub.
Careful!
 You need to add some water and stir it around with the hand shovels.
It should be barely moist so seeds do not rot.

Once that is done, kids can use a pot to gather soil, and pour it into another pot. Tamp down the soil lightly.
Then, seeds are planted the way demonstrated.

Using a pencil, make a small hole , very small, because all the mid-size seeds (parsley, dill, cilantro) are not so big that they can stand being buried. For the small seeds, so small you can barely hold onto them, (thyme, oregano), simply press into the soil, tamp lightly

Then, to help germination, put a plastic bag over each. Twist it gently as demonstrated to make a mini “greenhouse”.

This should be enough for the seeds to germinate. Place them in the trays bought to the Center for carrying the plants about on the large table where they will eventually reside.

Light? Gro-lights are part of the plan, and will be arriving soon.

Why labels, you might ask. Do you want to look at a parsley plant coming up and think it is dill? No, the labels will keep both the seeds and the time they were planted clear.  And you can see how fast they grow by looking at t date.One of you needs to keep a notebook with the listing pf plants and dates in it.

 

Next time: planting rosemary from cuttings.

Info on Herbs for Early Planting 2013

Seeds! It's Time!

What to Know About Your Herbs for the Growing Season
Before you even get comfortable with your seed packets—look over some of these herb planting sites.
Herbal Information: University Extension Links Here, you can gather info as universities present it.

Herbs: Organic Greenhouse Production---Directory of Organic Seed Suppliers
A food link to have come spring—actually, before— to plan well.

Growing Savory Herbs. Do you want to grow your own herbs and sell them? This gives a larger perspective than we would normally use, but we get to know what we are in for with the planting process and how herb crops are harvested and counted.

Here are some tips I compiled for some everyday herbs.

Know the size they will be before sowing seeds.

Planting Each item contains: the plant height in inches, space in inches, Water needs, Sun(light) Shade Growing temp  and Best harvest time

Cilantro  24" 18" apart M H L C Summer

Dill (aneth) 24-36" 12-15" apart M H L C Summer

Lavender 12-18” 18” apart M H M C & W . Watch Flower blooming stage

Mint 12-18". Varies M M-L H C & W All season. Stems are bitter.

Oregano 12-18" 12-15" apart M H L W When flowers appear

Thyme 12-18". 18" apart M H L W Mid summer before flowering

Parsley 12-18" 9-12” apart M H M C&W All season; bitter in 2nd season.

Sage 24-36 “ 18” apart M H M W Leaves. rior to bloomin

Height: Varies, usually the standard plant (such as Salvia officinalis) is used.
Planting Space is the spacing used between the plants planted to provide  the "spread" necessary.

Water: All plants should be watered on a regular schedule, taking care to not overwater. Some (thyme) can stand a bit of drought. Signs of overwatering include yellow leaves.

Sun (light): Most Mediterranean herbs enjoy full sun (a minimum of 6 hours.) Others can take partial shade; some others yet, particularly the mint family, can flourish in partial to full shade.

Growing temperature- seasonal times: when the plant is at its best.
C=Cooler weather, W=Warmer weather.
Cool: Sow in early spring, harvest in summer, The plant does not do well midsummer. Warm: sow or put cuttings in the ground after the danger of frost is past. Will do well in midsummer.

Harvesting: Plants have different peaks, many offer clues through the ways the leaves look or flowers unfurl.

Wake Up! How do you find out if it is Legit?

We all know that the use of herbs for medicine marks us as nascent witches (bring on the broom, I carry mine proudly)

We have some help in looking at what is any good---use some of these links and report back to me in the  morning.


Some Sites for Basic Herb Planting Information

National Center for  Complimentary and Alternative Medicine. Here, you  can  see what the US government has done, but be awate that many herbs are judged to be moderately effective, not highly. Some other resources are needed here.

Sloan Kettering About Herbs, Botanicals, and Other Products On this site, you will find the results of many tests on herb effectiveness. The overlap between this  site and the US site is total. The  new information is on the botanical oroducts.

Some Others:

Quackwatch Check these sections: Legal/Political Issues, "Supplement" and "Health Food" Products, Herbal Products. This is a contrarian site; beware and evaluate evidence well.
Here is part of  a paper on the site::

"False Tenets of Paraherbalism

"Tenet #5: The "Doctrine of Signatures" is meaningful."

 (C'MON! This a paper on myths---but it is hard to believe that a writer would think the audience is that misinformed and uncritical. But go read it---the better to know what is promulgated .)

From the site:

"This page provides an index to information on the wide variety of substances sold as "dietary supplements" by health-food stores, pharmacies, multilevel companies, health practitioners, and mail-order entrepreneurs, and Internet outlets. A few such substances are useful, but most are promoted with false or misleading claims. Most of the articles are on Quackwatch, but some are on other sites."
 

Herbal Information: University Extension Links Here, you can gather info as universities  present it. 

Herbs: Organic Greenhouse Production---Directory of Organic Seed Suppliers
A food link to have come spring---actually, before, to plan well.


Growing Savory Herbs---do you want  to grow your own and sell it? This fives a larger perspective than we would use, but we get to know what we are in for and how herb crops are counted.

Planting Notes: Herbs in the Middle of March in a Small Spot

Where are you going to plant herbs? A “pocket garden”, about 4 feet by 4 feet square, is a good beginning point—or an area that takes advantage of rare sunlight.

Plan the placement by knowing the needs of the plant. Sunny? (More than 6 hours a day) Partial shade? (Less than 6 hours of direct sunlight). Most to total shade is a condition that can harbor herbs—the right kind, such as mints, Lady’s Mantle, Sweet Woodruff, and Solomon’s Seal.

After you have prepared your plot through digging to soften the soil and  fertilized it (use an organic one), you can place each plant in the plot.
Dig a hole about the depth of the roots of the herb plus an inch. Make sure the roots fit to the depth in the space, then place the soil around the plant.

Do not cover the leaves of the plant.
Water, and continue attention to the plants. New growth, like a small leaf edge, will signal that the herb took root. The plant begins its tour out of in the ground darkness!

Pay close attention to watering needs as well as careful weeding. Weeds will entangle around the herb roots and compete with the plant for space and the attention of the Sun.

Also be aware of the needs of the plant to have dry land! A soggy plant is eventually a dead plant.

It helps to mark the plant with a label so that you don’t remove the herb with the weed. The bigger the weed grows, the more likely that is to happen.

It is often said that herbs do not have insect problems---Wrong! Basil has problems caused by aphids, leafhoppers, and beetles. This should be a problem in the early stages of growth, but in High Summer, everything is eating everything.

What to Know About Your Herbs for the Growing Season

Before you even get comfortable with your seed packets---look over some of these herb planting sites.


Herbal Information: University Extension Links Here, you can gather info as universities present it. .

Herbs: Organic Greenhouse Production---Directory of Organic Seed Suppliers
A food link to have come spring---actually, before, to plan well.


Growing Savory Herbs---do you want to grow your own and sell it? This fives a larger oersoective than we woud use, but we get to know what we are in for and how herb crops are counted.


Here are soime tips  I compiled for some  everyday herbs. Know the size they will be before sowing seeds.

Planting

Plant Ht in inches Space in inches Water Sun(light) Shade Growing temp Harvest Time

Cilantro 24" 18" apart M H L C Summer

Dill (aneth) 24-36" 12-15" apart M H L C Summer

Lavender 12-18” 18” apart M H M C & W . Watch Flower blooming stage

Mint 12-18". varies M M-L H C & W All season. Stems are bitter.

Oregano 12-18" 12-15" apart M H L W When flowers appear

Thyme 12-18". 18" apart M H L W Mid summer bef. flowering

Parsley 12-18" 9-12” apart M H M C&W All season; bitter in 2nd season.

Sage 24-36 “ 18” apart M H M W Leaves; prior to blooming
________________________________________________________________________________________________________________
Height: Varies, usually the standard plant (such as Salvia officinalis) is used.
Planting Space is the spacing used between the plants planted to provide , the "spread" necessary.
Water: All plants above should be watered on a regular schedule, taking care to not overwater. Some (thyme) can stand a bit of drought. Signs of overwatering include yellow leaves.
Sun (light): Most Mediterranean herbs enjoy full sun (a minimum of 6 hours.) Others can take partial shade; some others yet, particularly the mint family, can flourish in partial to full shade.
Growing temperature- seasonal times when the plant is at its best. C=Cooler weather, W=Warmer weather. Cool: Sow in early spring, harvest in summer, The plant does not do well midsummer. W: sow or put cuttings in the ground after the danger of frost is past. Will do well in midsummer.
Harvesting: Plants have different peaks, many offer clues through the ways the leaves look or flowers unfurl.
2012 

Pat Libutti

:urbanherban.blogspot.com

Summer Memories: Bees and Basil

One summer in Teaneck, I took a cooking class featuring summer salads. The store is long gone, but the recipes and ideas for new ones stay with me.

This is a great end-of-summer salad, one when all the tomatoes are stilll in the  market.

Be quick---by September 10, you may see those ugly pale pink tomatoes , pale tasting, no odor. (go get canned ones instead then)

This one is also an assemblage of ingredents, and can be made into a
 full meal in several ways (add sausage or add chick peas for protein requirements).

Ingredients

Three tomatoes, cut into eighths
Fresh cooked corn (or canned if it is winter) 1 cup
Red onion, one medium size, diced
One red pepper or a small jar of rasted peppers.
Cilantro dressing


DISCLAIMER:

The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

Harvesting: Plan NOW!

It is fast approaching---the end of the harvest season.

Plants have less sunlight, even though it is still warm outside.

 The herbs themselves have less volatile oil: that ingredient that contains the flavor and smell.

Its part of the plant cycle: less sunlight is part of the equation, the fruit and seeds and flowers march towards winter.

This is time to plan for the late herbs such as thyme, and get what you can from  those past their prime.

Basil was probabliy at its prime in late July. But use it for pesto and you can have the early autumn fruits of the field. Just remember that you don't have much time, basil will go fast. When the  leaves are largely yellow, you might as well grind or chop them very fine---- use them for stews or sauces, and even then, with not as much flavor. But in the winter it will be very welcome.

Other herbs, such as thyme, can be deferred in harvesting. Although wonderful when fresh (what isn't?), it can be dried and used in delicious meat glazes, such as my Honey Thyme Meat Glaze.

Take a look around the garden---see the lemon verbena? Its a great time to snip a twig or two and start them for next year. Bring the whole plant in, and have a bit of room---over time, it will grow to 5 feet tall.

Here are my (condensed ) notes for harvesting when there is little time:

Methods to Use in Harvesting Herbs

Herbs are best when fresh---or so it is said. But given today’s budget crunch (winter time fresh herbs cost about $3.00 for a small amount), putting aside some for yourself is wise.

When do you harvest?
Generally, that is “in the morning, before the flower emerges, and prior to the loss of flavor oils.” A number of herbs differ---check a harvesting chart (see Rodale’s Illustrated Encyclopedia of Herbs, Teaneck Library)

What do you do with the herbs?
First, think of the herbs you use the most and what you do with them Then you can decide on a preservation method. Know which herbs can be preserved---and which cannot. Shiso and Salad Burnet cannot be preserved---use while in your garden!

Decide how much space you can allocate to storage and what method you will use per herb.

What Methods Fit Your Situation?
-"Dry" can involve drying racks (a laundry rack will serve) and  paper bags (to catch seeds). Use rubber bands for contraction of the herb to tie and hang the herbs. Use screens (to ensure all sections of small herbs are dry so mold does not set in.)

 Crumbling the herbs is the next step. Then, store them in amber bottles and place in a dark, dry place.

--Freezing herbs can involve freezing the whole herb in plastic bags, or chopped herbs in ice cube trays with oil or water. How much can your fridge---or freezer-hold? They may be mushy on defrosting, but will be perfect for a sauce or stew.

--Microwave: Put herbs on a paper towel after washing the herb and drying it thoroughly .Use a low setting. Good for any dish that has dried herbs as an ingredient, and they are “fresher” than those you buy!

--Preserve in Vinegar or Oil with a freshly washed and thoroughly dried herb. This method is best for salad dressings, marinades, vegetables in a vinaigrette, or cooking with a flavored oil. Be very careful to refrigerate oil with herbs---and remove the herb from the oil shortly thereafter. Do not let the herb stick up from the oil, avoid food poisoning. Herbs in vinegar are different--the vinegar will pickle the herb,

However, letting the herb stick up from the vinegar is not good practice---food poisoning is possible. Watch it!