By Ernest Small
Culinary Herbs for Short-Season Gardeners has every little thing herb fanatics want to know approximately cultivating annual and perennial herbs in USDA zones 1 to five wherever snow sticks to the floor within the wintry weather, from Alaska to Pennsylvania. how one can utilize a brief starting to be season, together with: choosing the easiest position for planting, supplying wind safety and chilly air drainage, construction raised beds, utilizing season extenders, seeding interior and out of doors, hardening off and transplanting, and mulching.
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Extra info for Culinary Herbs for Short-Season Gardeners
Very small seeds like those of anise hyssop should just be lightly pressed into the surface of the soil. Spray the surface with water. Continue to keep the soil damp, but do not overwater as soggy soil can lead to damping-off. Seeds planted in vermiculite or perlite are planted in the same fashion and are then covered with the sterile medium and sprayed lightly. Again, avoid overwatering, but don’t let the medium dry out. Be sure to label each seed container with the name of the herb that you’ve planted.
Make sure the hole you dig for each seedling is bigger than its root system. After you place each plant in its hole, fill in the hole with soil, taking care to press the soil down firmly around the plant’s stem. If you raised your seedlings in peat pots, carefully cut away the bottom of each pot to give the roots more room, then transplant the entire potted plant, including the pot. If you used peat pellets with a net covering, slash the netting on each side before you put the pellet in the soil.
Be sure seeds are thoroughly dry before storing them in airtight jars. • Harvest roots in the fall. In the 1st century AD, the Greek physician Dioscorides prescribed a caraway tonic for young girls of pallid complexion in the belief that it would restore color to their cheeks. CULINARY USES • Add fresh young caraway leaves to soups, stews, and salads. Try cooking the older leaves like spinach, but be prepared for a stronger, spicier flavor, like that of the seeds. • Cook the roots and serve them as you would carrots or parsnips.