French tarragon, Artemisia dracunculus, originates from southern Europe. Do not confuse it with Russian tarragon, Artemisia dracunculoides, which is much coarser, and has paler leaves, and a bitter taste. It is used to flavor vinegar, herbal butter, shellfish, pork, beef, poultry, many vegetables, and rice. Fresh leaves can also be used in salads, tartar sauce, and French dressing. French tarragon is a woody perennial that will grow 2 feet tall. It produces few seeds, and must be propagated by stem cuttings or division. Plant in full sun in rich, well drained soil with a pH of 6.9. Divide the plants every three to four years. Two harvests can generally be made each year, the first six to eight weeks after setting out. Harvest until leaves turn yellow in the fall. French tarragon is prone to root rot in heavy and wet soils.
French Tarragon
August 30th, 2009 by adminOregano
August 30th, 2009 by adminOregano, Origanum vulgare subsp. Hirtum also referred to as O. Heracleoticum and O. Hirtum, is native to the Mediterranean
region of Europe and central Asia. It is naturalized in the eastern United States. It is added to tomato sauce for a hot and peppery taste. It adds dimension to yeast breads, marinated vegetables, roasted meats, and fish. Oregano is a perennial, and can be propagated by seeds. Direct seed in the field and do not cover seeds since oregano seeds need sunlight to germinate. However, flavor can greatly vary among seed propagated plants. It is better to propagate by root divisions or cuttings from plants that are known to have strong flavor. Oregano reaches a height of 12 to 24 inches, and a width of 10 to 20 inches. It requires a site with full sun, and well drained soil that has a pH of 6.8. Some of the pest and disease problems for oregano include aphids, leafminers, spider mites, and root rot. Sprigs of oregano can be cut off when the plant is at least 6 inches high. In June, vigorously grown plants can be cut back to the lowest set of leaves. Plants will generally leaf out after two weeks and can be cut back again in August.
Mints
August 30th, 2009 by adminMints, Mentha spp., are a group of herbs that are mostly native to Europe and Asia. Some are indigenous to South America, America, and Australia. It is naturalized throughout North America from southern Canada and Mexico. With the possible exception of Corsian mint, mints are such rampant growers that they will quickly overwhelm other plants. Mints are commercially important as sources of flavor and menthol. Japanese mint (M. Arvensis var. Piperescens), peppermint (M. Xpipita), and spearmint (M. Spicata) are the mint species mostly cultivated. Mints can be propagated by cuttings or seeds, except peppermint, since it is a sterile F1 hybrid of M. Aquatica and M. Spicata. Peppermint does not produce seeds and can only be propagated by cuttings. Mints can be planted in full sun or partial shade, and require rich, well drained soil with a pH of 6.5. Mint can be harvested almost as soon as it comes up in the spring. Young, tender leaves and stems are the best. Mint is susceptible to verticillium wilt, mint rust, and mint anthracnose. The pests that could bother mint include: spider mites, loopers, mint flea beetles, mint root borers, cutworms, root weevils, and aphids.
Dill
August 30th, 2009 by adminDill, Anthum graveolens, is native to the Mediterranean area and southern Russia. Dill is a hardy annual, and sometimes
is grown as a biennial. Dill is commonly used as a seasoning for soups, fish, and pickles. Its aromatic leaves, seeds, flowers, and stems can also be used to flavor cabbage, vinegars, butter, apple pie, cakes, and bread. Dill should be direct-seeded in spring about 10 inches apart. Since dill has long tap roots, it should not be transplanted. Fresh leaves should be harvested before flowering begins. Harvest seeds as soon as seed heads are brown and dry. Dill does not have any serious pest or disease problems. However, phoma blight, rusty root, and stem rot have been reported.
Chives
August 30th, 2009 by adminChives, Allium schoenoprasum, is a perennial, native to the Orient. It was first used by the Chinese and then the ancient
Greeks. Fresh leaves are excellent for making herbal vinegars and butter. It is also used in salads, soup, and cheese. Chives are also used to add a mild onion flavor to fish, salads, steamed vegetables, soups, and omelettes. Chive seeds require darkness, constant moisture, and a temperature of 60°F to 70°F for best results. Sow them 1/2 inch deep in pots or flats. Germination will occur in 2 to 3 weeks. Transplant seedlings to the field when they are 4 weeks old. Chives reach a height of 18 inches, a width of 1 to 2 inches the first year from seed, and 10 to 14 inches in subsequent years. Chives require full sun and well drained soil with a pH of 6.0. No serious pests or diseases were reported although chives can get downy mildew and rust. To harvest chives, cut chive leaves 2 inches above the ground.
Basil
August 30th, 2009 by adminBasil, French basil, or sweet basil (Ocimum basilicum) is a popular, tender, annual herb. It is native to India and Asia. Basil is commercially grown for its green, aromatic leaves which are used fresh or dried as a flavoring. Fresh basil leaves are used in tomato sauces and pesto sauces. Basil is also good with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese, and eggs. It is used in vinegar and tea.
Basil can be direct-seeded or transplanted to the field in late spring after all danger of frost is over. Basil seeds normally
germinate in 8 to 14 days. Basil requires full sun and prefers moist and well drained soil with a pH of 6.0. Typical spacing for basil is 12 inches between plants, 24 to 36 inches between rows. Suggested fertilizer should have a N-P-K ratio of 1-1-1 at a rate of 120-120-120 lbs per acre by a broadcast or plowdown. Nitrogen sidedressing at a rate of 15-30 lbs of actual nitrogen is recommended shortly after first harvest.
Trickle or overhead irrigation is necessary. Basil grown for dried leaves or essential oil is cut just prior to the appearance of flowers. The foliage should be cut at least four to six leaves above the ground to allow for regrowth and a subsequent crop. Information on insects and disease of basil is limited. Japanese beetle and powdery mildew have been reported to attack basil. For weed control, high populations of basil coupled with mechanical cultivation is highly recommended. Refer to Purdue University Extension publication HO-189 “Sweet Basil: A Production Guide” by Jim E. Simon for more information (http://www.agcom.purdue.edu/AgCom/Pubs/HO/Ho-189.html).
Herbs
August 30th, 2009 by adminHerbs are various kinds of non-woody plants whose fresh or dried parts are used to season foods, provide fragrances, supply natural dyes, or make industrial or pharmaceutical products. Herbs are different from spices. Herbs grow in temperate regions and spices come from tropical regions. Generally herbs are fresh or dried leaves while spices are seeds, roots, fruits, flowers, and bark. Herbs usually have a mild flavor while spices tend to have a stronger, pungent flavor. However, the terms herb and spice are artificial categories. This section focuses on selected fresh culinary herbs that are important to vegetable growers.
Fresh herbs certainly make excellent cash crops. “There is definitely a place for small-scale commercial herb growers; in fact, most buyers were looking for more qualified organic growers who could produce and deliver a quality product” (Oliver, 1997). However, growers should be very cautious before beginning herb production. Markets and buyers need to be established before any seeds are purchased.
Some of the most popular culinary herbs include basil, chives, dill, French tarragon, mints, oregano, parsley, rosemary, and thyme according to a marketing survey conducted with members of the Culinary Federation of Greater Cincinnati Area. However, growers should do their own marketing study to determine which herbs are suited for their areas.
Most herbs will grow well under the same sunlight, fertility, soil and growing conditions, and cultural techniques similar to many vegetable crops grown in Ohio. Growers should pay special attention to drainage and moisture requirements
of certain herbs, since many are very sensitive to soil moisture conditions.
Sage, rosemary, and thyme require a well drained, slightly moist soil, whereas parsley, chervil, and mint grow best on soils which retain moisture. The use of plastic mulches, trickle irrigation, and raised beds may provide the necessary
moisture and drainage requirements for the herb crop. The following is a more detailed description of some of the popular herbs.