Advice on Herbal Gardening
harvest season is in full swing. Basil, mozzarella, and tomato
salads, grilled rosemary lamb chops, and fresh salsa with cilantro
top my list of favorite eats, and the peppers look festive hung
up to dry with my other herbs.
summer was a joy for gardeners and we couldn't be happier with
the crop that came out of the garden! We are happy to report that
sales were better than ever and our charity partner, Easter Seal's
Camp Hemlocks, will be receiving a very sizeable check this year.
The folks at the camp had a ton of fun in the glorious weather,
and thanks to your continuing support of our program, a lot of
campers who would not have attended otherwise got to participate.
We are so pleased to be part of this and so should you!
in mind these sensible tips when wrapping up the growing season
tender herbs like rosemary should be brought in as a whole plant
or you'll forfeit what's left outdoors. Cut back tender perennials
like lemon verbena, scented geraniums, rosemary, lavenders and
lemongrass (if they are not hardy in your area) before bringing
them in. A special note on chives: Let the tops die back and the
roots freeze before you dig them up and bring in. And don't forget
annuals like basil, dill, cilantro, and sweet marjoram (a tender
perennial that should be treated as an annual) really cannot be
dug up to bring indoors. Don't fret! You can still grow them indoors,
just start them from seed, or buy them as plants in the fall specifically
to grow indoors.
harvest, and best wishes for a superb fall season,