Name: Basil – African Blue

Home , African blue basil, Cutting (plant), Ocimum kilimandscharicum, Onion

African blue basil (Ocimum kilimandscharicum x basilicum 'Dark Opal') is an accidental hybrid between an East African basil and a garden variety basil called 'Dark Opal.' The African parent is a perennial shrub from forests of Kenya, Tanzania and Uganda, valued for its camphor scent.

African blue basil was first seen in 1983 when Peter Borchard, owner of Companion Plants in Athens, Ohio, noticed it growing in the path between beds of the two presumed parents. The green-leaved East African basil parent grows to 6 feet tall in his garden. 'Dark Opal' is a small plant with deep purple leaves and a typical Italian basil flavor. Borchard dug the hybrid and brought it into the greenhouse, hoping to save seed, but the cross between the two species seems to be too far a stretch, because no seed formed. Borchard grew more plants from cuttings, and by cuttings has African blue basil entered the herb market. The variety is African blue basil. It is a decorative plant, which, if allowed to bloom, is covered with long flower stems of purple buds that open to lavender flowers. The 1- to 2 1/2-inch long leaves are a slightly grayed green with purple speckles on their undersides. The plant grows 1 1/2 to 2 feet tall when pinched to harvest, but would grow taller unpinched, and is much bushier than regular basil varieties. African Blue Basil also grows very well in a container. It is an extremely drought-tolerant herb. It will do fine in sun or partial shade, but should get at least 2 to 3 hours of sun per day.

This is one of the most cold tolerant of all basil varieties. For this reason, it is sometimes called a perennial, but, like all basil varieties, it is still somewhat sensitive to cold weather. If you are growing this variety outdoors, and you live in a cold climate, bring it inside for the winter.

If you have planted it in the ground, it is a good idea to root some cuttings in early fall. Place the cuttings in a glass of water for a few days. When roots form, transplant the cuttings to a pot with soil and let your plant to continue to grow indoors. When the weather warms up again you can bring it back outside and give it a new home in your garden.

Source: http://www.basilbasics.com/african-blue-basil.html

Extension programs service people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating A member of The Texas A&M University System and its statewide Agriculture Program.

Name: Chives - Garlic, Onion

As both foliage and flowers are attractive in appearance, the plants are often used for edging flower beds; but unless the flower-heads are cut or the seed is gathered promptly, self-sown seedlings may prove troublesome weeds. For best results the clumps should be divided every second or third year. It is best to divide chive bulbs in either March or October.

Garlic chives are a slightly different version of the common or onion Chives with flat leaves instead of tube shaped and a more pronounced garlic scent. They are sometimes called Chinese Chives and are used primarily in Asian cooking. Pink flowers appear on the Onion chives and the Garlic chives have white flowers. They are also edible and can be used to garnish salads.

Growing Cultures Outdoors, containers

Plant Height Chives grow to a height of 12 to 18 inches (30 - 45cm).

Plant Spacing Chives should be spaced 6 to 9 inches (15 - 22cm) apart.

As long as weeds are kept under control, and they are watered when the weather is very dry, chives will continue to grow. As soon as the leaves have reached several inches in height, you can start removing the needed portions. Begin by removing the outer-edge leaves and working inward. Cut the leaves with scissors, leaving 1-2 inches above the ground. Once flowers appear, purple pom pom flowers on onion chives or white flowers on garlic chives, cut the stems back. To promote new growth, cut back whenever the height exceeds six inches.

Source: http://herbgardening.com/growingchives.htm http://www.howtogrowstuff.com/edibles/vegetables/how-to-grow-chives/

Southern Herb Growing by Madalene Hill & Gwen Barclay

Name: Cilantro – Slow Bolt

Botanical name: Coriandrum sativum

Zones: 3-9 Spacing: 6-12" inches apart. 12"inches between rows Sun/Shade: Full Sun Days to Maturity: 4-5 weeks Plant height: 18-24" inches Annual/Perennial: Annual

Comments: Slow bolting good for many dishes

An easy to grow and great flavor cilantro! Known as slow bolt cilantro (bolting means that the plant starts to produce seed, rather than growing more leaves), this pungent member of the carrot family is a favored ingredient for Asian and Latin American cuisine, including salsa and other Mexican dishes. The spice, coriander, is the plant’s mature, dried seed—a staple of Indian cooking.

This cool weather loving herb is a lacy looking annual whose leaves are used in Mexican and Asian cooking. The seeds are the spice known as coriander. Flat, dark green leaves form a rosette from which clusters of white flowers appear in the spring. It easily reseeds itself. Cilantro is best planted in the fall in Texas as it will quickly bolt in hot weather. The leaves change shape and flavor as the flower stalks begin to form. Cilantro will grow best in full sun. Seeds are easily collected by removing the seed heads when they begin to turn brown and placing in a paper bag until they are completely dry.

Source: http://www.ufseeds.com/Coriander-Slow-Bolt.item http://www.prismnet.com/~wilsone/fiestaflavors.htm#cilantro

Name: Dill – Bouquet

Anethum graveolens

Annual- One Season Plant. Hardy annual herb. 3 ft. plant with strongly aromatic foliage, stems, and heads. Good for dillweed and for seeds. Good for pickling.

Popular aromatic plant for flavoring purposes. Dill is used fresh or dry to flavor many kinds of food. Leaves add zest to salads, soups, stews, dips, sauces, fish, omellettes and vegetables. Stems and seeds flavor pickled cucumbers, pickled vegetables, and salad dressings.

The seed is used in potato salad, coleslaw, steamed cabbage, squash, carrots, and cauliflower. Can be grown in the vegetable garden or as an ornamental garden plant. Makes an attractive background plant in flower beds. Produces umbels of yellow flowers which turn into umbrella-like seed heads. Flowering time is summer to fall. The yellow flowers will attract beneficial insects to the garden

This is the most widely grown dill. Early, large seed heads make this an excellent dill for pickling. Plant extra for the swallowtail butterflies! The foliage is also good sprinkled on news potatoes, tomatoes, grilled salmon, spinach, green beans, cucumbers and squash. Very aromatic.

Source: http://www.growinginstructions.com/h108.html http://www.gardenguides.com/2670-dill-bouquet-seeds-bulbs.html

Name: Dill – Superdukat Anethum graveolens

Superdukat is an improved variety with a high (3%) essential oil content. This one is grown for its abundant foliage and particularly fine flavor.

Annual. Plant produces very flavorful leaves and seeds. This variety has more foliage than other varieties. Seeds are used as a pickling spice and leaves are used in omelets, fish dishes, and salads. Also used as a garnishes. Leaves can be dried for later use. Plant Height: 24" tall.

Dill (Anethum graveolens), a member of the carrot family, has become a preferred cookery herb for hundreds of years. It truly is highly valued for both its flavorful leaves as well as for its stinky seeds. The title “dill” originates from the old Norse term, “dilla,” which implies “to lull,” this specific plant having been regularly recommended like a tea to deal with insomnia and also digestive problems. In the middle ages it absolutely was considered to be a appeal towards witchcraft. Nowadays its essential oil is utilized in pharmaceutical drugs, cosmetic makeup products and also liqueurs.

Dill is really a wonderful herb with a lot of cookery uses. Indigenous to southern Europe, it is a selection in Greek cooking. It’s quite common in Scandinavian as well as German food too. Fresh or even dried, dill leaves give a unique flavor to salads, fish, vegetable casseroles and also soups. Utilized whole or even ground, dill seeds increase zest to breads, cheeses, as well as salad dressings. The seeds are the most effective method to use dill in dishes that need cooking over the very long time. Obviously, dill is best referred to as a pickling herb for cucumbers, and even green beans, carrots, and beets.

Source: http://www.reimerseeds.com/dill_1387.aspx

Name: Fennel – Sweet - Florence

Sweet fennel, also called Florence fennel, is a sweet-tasting herb that resembles anise and is closely related to the parsley family, a popular addition to Italian and Mediterranean cuisine. Sweet fennel is a perennial herb that many grow as an annual and harvest for its seed, essential oils and aromatic bulb and leaves. Gardeners sow fennel in the early spring and harvest it in the late fall--it grows to be four to five feet tall and often yields a hardy crop since the plant is able to tolerate light frost. To prepare the bulb, trim off the stalk and the base. Then wash the fennel very well in cold water. Some people use a vegetable peeler to pare off the thin outer layer. Slice the bulb thin and use it raw in salads, but it can also be baked, braised, grilled, creamed, or cooked with butter and dusted with Parmesan cheese for an excellent side dish. It can be stir-fried with other vegetables, made into tempura, or added to soups. Fennel is especially good with seafood and fish, simply slice it thin over the top of the fish before cooking, and it will add a great flavor. Use fresh leaves in salads, with eggs, fish and sauces. Bulbous stem can be steamed, grilled or served raw, like celery with a delicate anise aroma.

It can be eaten raw or used very effectively in soups, deep fried, in pasta, or sautéed. Feathery leaves are attractive in the garden and make a good garnish for fish, chicken, tomatoes and sauces. Try mincing the bulb and adding to a salad of grapefruit and avocado for a different dish. The seeds can also be harvested and used as an herb.

This plant is an annual, grown for the thickened bulb-like leaf-stem bases. These make a bulb-like structure just above the ground, up to 3 or 4 inches long, and oval in cross section. By covering with soil, these are sometimes blanched. They have an aromatic and distinctive flavor, and are generally used as a boiled vegetable. Plants attain a height of 2 to 3 feet.

Harvest bulb once it has reached a 4" diameter and is firm to the touch. The leaves can be harvested anytime the plant is large enough and used like any other sweet fennel. Fennel does not store well; use fresh. Pull plant prior to flowering, leave plants to fully mature to harvest seeds.

To store your fennel bulbs wrap them in plastic and store in a cool place.

Source: http://www.ehow.com/how_5640024_harvest-sweet-fennel.html

Name: Lemon Verbena

Aloisia triphylla

Lemon verbena is an herbaceous perennial that is also grown as an annual in cooler climates. The plant is native to South America and is the strongest of the lemon herbs. Lemon verbena can reach up to 6 feet in height, and produces small spikes of flowers in summer. These flowers, however, are often overlooked in favor of the highly valued leaves. Lemon verbena's leaves smell strongly of lemon and are used to flavor teas, desserts, salads and sweet beverages, such as lemonade. The plant is winter hardy in zones 8 through 10. Grow it indoors during the winter in all other zones.

Plant lemon verbena in the spring in loose, well-drained, alkaline soil. Choose a ting location that receives full sun or full sun with partial afternoon shade in hot climates. Grow lemon verbena in containers if temperatures drop below freezing in your area and bring it indoors during the winter. Use a well-drained potting mix for indoor or container-grown plants.

Water lemon verbena once every two weeks, allowing the soil to dry out in between watering. The plant is tolerant of dry conditions and should never be over-watered or root rot could occur. Do not provide supplemental watering on weeks that receive more than 1 inch of natural rainfall to prevent over watering.

Feed lemon verbena plants once every six weeks using an all-purpose garden fertilizer. Follow the instructions provided by the manufacturer for the correct application rate. Water the soil before and after fertilizing to thoroughly distribute the nutrients and prevent the plant's roots from being injured by the high concentration of nitrogen.

Prune lemon verbena plants as necessary to control straggly growth. Use clean pruning shears to snip off any leaves or branches that begin to grow out of bounds. Overgrowth is less of a problem when the leaves are regularly harvested. Lemon verbena is easily trained as a topiary or into a formal shape if you have the skills.

Harvest lemon verbena leaves anytime during the growing season, although they will have the strongest scent and flavor if harvested just before the plant blooms. Hold large leaves at the base where they meet the stem with one hand, and then gently strip each side of the leaf from the vein with your other hand. Pinch off smaller leaves with your fingers.

Source: http://www.gardenguides.com/82343-growing-lemon-verbena.html

Name: Mint - Mixed

Mint (Mentha) grows quickly and can be invasive in ideal conditions. As a result growing mint is perfect for the beginning gardener. One of the most popular herbs, it is known by its square stems and aromatic leaves. Plants are hardy perennials often attaining 3 feet in height. Site Preparation: Mint grows from underground runners and thrives on abundant water. It's not fussy about soil or light, but ample water is mandatory for success. To prepare soil, dig in plenty of compost. Avoid using animal manures with weed seeds since weeding becomes difficult in an established mint patch.

How to Plant: Although they may be grown from seed, it is a good idea to buy small plants of your choice to be sure of getting the variety you want. Space plants 1-2 feet apart in all directions and mulch to retain moisture and keep leaves clean. Mint is easy to propagate from cuttings. Older mint plantings can be divided up every 4-5 years.

Tip: Keep mint from overtaking your herb garden by planting in a bottomless pail, or other container sunk into the soil at least 10 inches.

Harvesting: Mint leaves can be harvested regularly and enjoyed throughout the summer. It is best when picked early in the morning just before the dew evaporates. To dry mint, cut the stalks just above the first set of leaves, as soon as the flower buds appear. Hang upside down in a dark, well ventilated room for two weeks or more.

Insects and Disease: Several insect pests are common on mint, including aphids, cabbage loopers, flea beetles and spider mites. Apply least-toxic, natural pesticides to prevent further damage and establish control. Mint is also susceptible to fungal diseases, such as rust and anthracnose. Hand pick infected leaves and apply organic fungicides (copper, sulphur) at first sign.

• Never grow different mints in the same bed, as they will grow together and lose their distinctive flavors.

• Keep them separated, or grow different varieties in pots on your patio.

Please note: the plant stop growing after flowers appearance, so if you want it to continue it’s growth till autumn, you need to remove flowers.

Source: http://www.planetnatural.com/site/xdpy/kb/growing-mint.html

Name: Mint - Orange

Mentha x piperita ‘citrata’

Orange mint has green, branching stems tinged with red that reach 2 feet high. Leaves are round to oval, smooth and dark green with a red edge. White and pink flowers in short spikes bloom from mid to late summer. Very fragrant, citrus-like scent.

High in Vitamin A and C, fresh leaves are used in salads, desserts, and garnishes. Great for making mint sauce for lamb or fish. Try making orange mint jelly and orange mint vinegar. Adds refreshing taste to cold drinks, too.

"Orange Mint" is quite easy to grow. It will readily make itself at home in full sun to partial shade in moist soil. Most gardeners don't have any trouble growing it.... they have trouble containing it. One should frequently harvest or cut back their mint to keep it looking its best. Remove old woody plants to allow newer, younger plants to fill in. At the end of the growing season cut plants back to ground level.

All of the plants in the Mentha family are best used fresh... but they can be dried or frozen. Mint is very hardy and can be harvested as soon as new growth appears in the spring. Young new growth is the most fragrant and flavorful... but all leaves are edible. Hang small bunches upside down in a dry, dark, warm area to dry. Leaves can be dried on paper or on screens. Store dried leaves in an air tight container.

Never grow different mints in the same bed, as they will grow together and lose their distinctive flavors.

Keep them separated, or grow different varieties in pots on your patio.

Please note: the plant stop growing after flowers appearance, so if you want it to continue its growth till autumn, you need to remove flowers.

Source: http://www.localharvest.org/orange-mint-plant-C6275

Name: Oregano - Mixed Varieties

Culinary oregano is a signature flavor of many Italian, Mexican and Spanish dishes. Most cooks are familiar with it in its dried form, but oregano is a hardy perennial plant that is easy to grow in the home garden. A handful of plants will provide you with enough oregano to use fresh in season and to dry for use throughout the winter.

As with most herbs, oregano leaves taste best before the plant flowers. You can begin harvesting when plants have reached 4-5 inches in height. Cutting stems all the way back to the ground will encourage more stems and a fuller plant.

The stems tend to get woody and the easiest way to strip the leaves is to hold the stem by the top, uncut Planting: Oregano is one of those 'Mediterranean' herbs that like well-drained soil, on the lean side, and full sun. Rich soil tends to dilute the pungency of the flavor. Climate, soil and moisture can cause variation in oregano’s flavor. The genus is native to the Mediterranean area, but O. vulgare has naturalized in many areas, including the eastern United States.

Maintenance: The flowers should be pinched to keep the plants bushy and prevent them bolting to seed.

Divide plants when the centers begin to die out or the stems become too woody. You can also divide plants simply to make more plants.

Problems: Few pests bother oregano. Keep an eye out for spider mites and aphids.

Harvesting: Once the plant has reached 4-5", sprigs can be taken. Harvesting before the plant blooms will yield the most flavorful leaves. Levels of essential oils diminish as the flowers begin to develop.

Uses: It’s the leaves that are used for flavoring foods. They retain their flavor better in hot dishes if added toward the end of cooking. Heating too long results in bitterness. Dried oregano has a stronger taste than fresh.

Oregano needs only a moderately fertile soil to thrive in, though drainage and friability are important. Plant outdoors 12 inches apart after all danger of frost has passed.

Oregano appreciates being hoed regularly and neighboring weeds should be kept under control. Mulching with hay helps keep plants clean outdoors. Oregano lends itself well to container and hydroponic methods of cultivation.

Source: http://gardening.about.com/od/plantprofil2/p/Oregano.htm

Name: Oregano, Greek

Origanum heraceoticum Greek Oregano, in bloom, reaches a height of almost two feet. Like all culinary oreganos, its flower is white. Its leaves are coarse, oval, and fuzzy. Leaves are about 5/8 inch long; they are dark green when fresh and light green when dried.

In Greek cooking, oregano is used in tomato sauces, with meats, fish, cheese, egg dishes, salads, cheeses, and with vegetables including tomatoes, zucchini, and green beans. It is also used to prepare a tea that is believed to be a treatment for indigestion and coughs. The oil of oregano is used for toothache, and in some cosmetics. The leaves and flowering stems are natural antiseptics because of high thymol content.

Oregano is an easily grown semi-hardy perennial that will reach 18 inches in height. Cooks flavor Mexican and Mediterranean dishes with the leaves. The most familiar use may be in pizza

Harvest Oregano as soon as the first blossoms appear. Cut the tops back several inches and keep them cut to stimulate more production. Only the newer leaves are tender and flavorful. If the plant goes to seed, the growth of new leaves stops. Use the leaves fresh, or dry the plants quickly over a window screen, strip the leaves from the stems and store the leaves in airtight containers.

Source: http://gardening.about.com/od/plantprofil2/p/Oregano.htm

Name: Oregano – Italian

Origanum vulgare

The 'Oregano-Italian' Herb Plant is a fragrant cross between oregano and marjoram. It is a staple in Mediterranean and Mexican cuisines. Italian Oregano plants can reach 2 feet in height, with light pink or purple flowers—and it prefers full sun and dry soil. This perennial herb grows well in the ground or in containers.

Leaves can be used fresh or dried, and will mix especially well with other Mediterranean flavors like garlic, basil, tarragon, thyme, parsley and olive oil. Pinching back flowers will encourage leaf production throughout the warm growing season. Italian oregano is especially popular in tomato dishes, poultry seasoning, eggs, soups, herb breads and cheeses.

Source: http://www.gardenharvestsupply.com/productcart/pc/Oregano-Italian-Herb-Plant-p534.htm

Common Name: Upright Rosemary

Plant Type: Evergreen perennial shrub Light Requirement: Full Sun/light shade Water Requirement: Low Heat/Drought: High Height: 2 to5 feet Width/Spacing: 2 feet Flower Color: Mostly pale blue, some pink or white Blooming Period: Early spring Plant Form or Habit: Upright Shrub Foliage Color and Texture: long narrow leaves, dark green on top Butterfly or bird attracter: Deer Resistant: Yes Plant Use: Beds and boarders, pot plant

Hardy evergreen shrub, most common types with upright growth. Narrow green leaves harvested for fresh or dried flavorings for meats and fish, salads, baked goods, and tea. Produced as both a cut herb and potted plant; also used in landscapes. Some weed problems but no major insect or disease problems. Root rot in poorly drained soils

Rosemary is a perennial evergreen shrub whose ash-colored scaly bark and green needlelike leaves give it an overall grayish green appearance. Leaves resemble needles, are from one-third to one and one-half inches long, opposite, narrow, thick, and leathery, with dark green upper surfaces and powdery white and hairy underneath, and a prominent vein running down the middle of each leaf. Flowers, growing in clusters of two or three along branches, are pale blue, half an inch long; the upper lip appears notched with two lobes and a lower lip with three lobes. Fruits are very small, spherical nutlets with smooth surfaces. Plants can grow upright or prostrate, five to six feet outdoors and two to five feet indoors. Fragrance is pungent and piny.

Rosemary does well in full sun in well-drained soil with a pH of 6.0 to 7.5. Warm, dry summer climates are ideal; rosemary does not do well where winters are cold and wet unless it grows in a protected site. Good drainage is essential, as roots easily develop root rot.

Source of data: http://www.island.wsu.edu/CROPS/ROSEMARY.htm http://aggie-horticulture.tamu.edu/greenhouse/hortgardens/virtualtour/Cashion.pdf

Name: Rue

Rue, Ruta graveolens, can irritate your skin. Some say it tastes like strong blue cheese and it can be poisonous if ingested in large amounts. So, why grow it? Believe it or not, there are some great reasons for adding rue to your landscape. First, it's ornamental with pretty foliage, it's a favorite of the black swallowtail butterfly, dogs and cats dislike it, and it's drought tolerant.

Rue is a semi-evergreen herb that can be grown in poor soil, and once it's established it is VERY drought tolerant even in hot dry areas and rocky soil. It's hardy to Zone 4, but should be mulched in the winter. Full sun and a very well drained soil are the best for rue. Seed can be sown at 68 degrees on the surface of the soil. It's germination could be rather erratic and will take from a week to a month. It does self-seed so be sure to deadhead plants to prevent spreading. Rue will grow to about 3 foot tall. It's often used in knot gardens and as a hedge because it can be pruned into shape. Pruning should be done in the spring or after flowering.

Rue also makes a nice addition to a rock garden or in a border that is out of the way. Wear gloves when handling the plants to protect yourself from the sap. The foliage and the seed pods can be dried for arrangements. The flowers are tiny and yellow, but look neat on the plant in midsummer.

Rue is known as a companion plant to strawberries, figs, roses and raspberries partly because it tends to help deter Japanese beetles. I've read NOT to plant it with cabbage, sage, mint, or any of the basils, but don't know the reason. Rue is also said to repel cats, dogs and flies. I would not use it in any type of spray however, because the sap can be so irritating to some people-- I wouldn't want it to get on pets either. The plant itself in the garden will deter them-- most likely it's the smell.

Rue is a wonderful ornamental once you understand it's quirky character, and plant it where it will do it's best for your garden.

Tips for Growing Rue

Try ordering rue as a seedling; it is slow to germinate from seed. Keep it trimmed back because it can get spindly if not actively pruned. Rue should be hardy from Zone 4 through 9.

Source: http://oldfashionedliving.com/rue.html

Southern Herb Growing by Madalene Hill & Gwen Barclay

Name: Sage

A member of the mint family, sage (Salvia officinalis) is an ancient herb used in medicines to cure anything from broken bones and wounds to stomach disorders, including flatulence, as well as loss of memory. It is a traditional poultry seasoning, delicious baked in a low oven for forty-five minutes with onions, brown sugar and balsamic vinegar. Attractive plants grow 2-3 feet tall and are equally at home in herb gardens and in ornamental gardens.

Site Preparation: Sage grows best in full sun (tolerates partial shade) and well drained, rich soil. Dig in plenty of compost or aged animal manure prior to planting.

Cut leaves sparingly during the first year of growth; harvest as needed in following years. Sage is best used fresh but may be stored. Dry sage has a stronger and somewhat different flavor than fresh. To dry, tie the cuttings in small bunches and hang upside down in a well-ventilated, dark room. When dried, remove the leaves from the stems and store whole.

Insects and Disease: Slugs and spider mites may occasionally become a problem on sage. Watch closely and use diatomaceous earth or other natural pest controls, if necessary.

Powdery mildew, rhizoctonia, and verticillium wilt are common plant diseases. Choose a site with good air circulation to prevent many problems and apply organic fungicides (copper, sulfur) early, when symptoms first appear.

You’ll likely find the plants get a little “woody” after three to four years and you may want to start a new plant from cuttings or get some seed. If you allow your growing sage plants to flower and set seed, they will self-sow and you won’t have to worry about new babies. You’ll be weeding them out so they don’t choke each other out.

Harvest young, tender leaves for the best flavor, before the plant flowers. Pick a nice dry morning for harvesting (after the dew is gone), and pick before you get to the hottest part of day.

Dry leaves in a dry shaded area until brittle. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration. You can also dehydrate sage using a dehydrator on a low temperature. Keep the temperature at or below 100 degree (F) or you’ll risk damaging the herb’s natural oils. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration.

Sage keeps its flavor best when frozen, but isn’t as visually pleasing. Wash sprigs of sage and pat them dry. Place them on cookie sheets and place in the freezer. Once frozen, remove from freezer and strip the leaves. Place the leaves in an airtight container and store in the freezer. Frozen sage stores well for up to 1 year.

Source: http://www.planetnatural.com/site/xdpy/kb/growing-sage.html

Name: Sage, garden – Salvia officinalis

Garden sage, Salvia officinalis, is the most commonly known of the 800-plus species of this very large genus of the mint family. A backbone culinary herb throughout the world, sage is indispensable for poultry and pork. We Americans use it in the turkey and dressing at Thanksgiving and season our port sausage. The Russians use sage in baking the goose, the English in making cheese.

Common sage also has a long career as a medicinal herb. The word sage comes from the Latin salvere, which means to be saved – a reference to its curative powers. In the Middle Ages it was used as a cure-all, rather like common aspirin, only probably more so. It was also believed to bestow wisdom and improve the memory.

Garden sage, Salvia officinalis, is a short-lived semi-woody shrub that gets up to 2 ft (0.6 m) tall with a similar spread. It has intensely aromatic, thick, wooly, gray-green or multi-colored, oval leaves to 3 in (7.6 cm) long. They are 'pebbly', like seersucker, with conspicuous veins on the underside and arranged in opposing pairs on the square stem. The leaves have a lemony, slightly bitter fragrance, reminiscent of rosemary. The stem is green at first, then becomes woody in its second year. Flowers are blue, lilac or white, with two lips, and borne in erect axillary racemes. Prune sage frequently to encourage more foliage and to keep it from going to flower. Replace after 3 or 4 years as it becomes woody and less productive.

Light: Full sun. Moisture: Average water requirements. Water new plantings frequently, established plants less often. Sage is not drought tolerant.

All of the common cultivars of garden sage make beautiful accents in borders and rock gardens. Sage often is grown in containers for ornamental and culinary use. Sage is used extensively in the kitchen to add a unique flavor to salads, egg dishes, soups, stews, meats, and vegetables. It is used to flavor vinegars and tea. It is one of the most important culinary herbs in western cooking. Sage is used as an ingredient in soaps, cosmetics and perfumes. Dried leaves among clothes and linen will discourage moths

Important! Do not use of herbs for medicinal purposes without consulting your medical doctor. Herbs have medicinal qualities and can react with other medication. http://www.floridata.com/ref/S/salv_off.cfm

Southern Herb Growing by Madalene Hill & Gwen Barclay with Jean Hardy

Name: Thyme – English

Thymus vulgaris

English Thyme is the traditional variety of this commonly used culinary herb. English Thyme, a basic in herb gardening, has small evergreen, gray-green leaves and blooms white/pale purple in the summer. It is a robust grower, making it a good ground-cover in the garden. Like all Thyme herb plants, it is shallow-rooted and needs a moist, well-draining soil. It does best in full sun to partial sun.

Also known as "Garden" or "German" Thyme, English Thyme is popular for its use in bouquet garnis and as an ingredient in the French mixture of herbs, Fines Herbes. A great compliment to lamb, beef, eggs, infused in honey and more, English Thyme was believed to have come to America in the fleece of Greek sheep.

Source: http://www.sandmountainherbs.com/thyme_french.html http://www.thegrowers-exchange.com/Thyme_English_p/her-thy02.htm http://www.whiteflowerfarm.com/4676- product.html?utm_source=rkgkeywords&utm_medium=ppc&utm_campaign=20111101&utm_term=french+thyme+herb

Name: Lavender, Provence

Scientific Name: Lavandin X intermedia

Provence: The light purple flowers are very fragrant, and dry beautifully for potpourri. “Provence” is more moisture tolerant than other varieties, and is recommended to gardeners who have difficulty overwintering lavenders. Recommended as one of the best culinary varieties. A perennial, and generally blooms twice a year, spring and fall. Provence lavender is cultivated in France for the perfume and essential oil trade, making it one of the more sought after varieties here. It is very important to provide this plant with excellent drainage and air circulation.

Lavender is one of the most fragrant herbs and is easy to grow as long as it has good drainage and lots of sunshine. This plant will grow to about 2 feet around and will have tall blue lavender flower spikes that reach up 2 feet high. Grosso is known to grow into a wider plant. It is used in perfumes, crafts and is a great choice for lavender bundles

Alkaline Soil. Soil with a ph greater than 7 is considered alkaline. This higher ph actually helps prevent fungus and other diseases from attacking lavender (and some other herbs as well).

Pruning. Make sure to prune back all dead branches and winter-burned growth after danger of frost has passed. Cut back to where you see new growth beginning to sprout.

While not usually thought of in culinary terms, lavender is surprisingly delicious in both sweet and savory dishes. On the grill with lamb or chicken, in a marinade for pork, or as a flavoring in herbal vinegar, the leaves have an aromatic pungency similar in some ways to rosemary, yet very distinctive. Also like rosemary, a little goes a long way. In sweet dishes the leaves and the flowers can be used. Lavender sugar, made by burying the lavender in sugar for a few days, is delicious on strawberries, in hot tea, in cakes, or ice cream. Lavender syrup can be used to make lavender sorbet, or sprinkled on fruit salad or pound cake.

Source: http://www.highcountrygardens.com/catalog/product/63155/ http://www.localharvest.org/lavender-grosso-plant-C10807

Name: Calendula - BonBon - Yellow - Orange

Pot marigolds in the 'Bon Bon Mix' are dwarf, and have fully double flowers. These bushy annuals grow fast and deliver bright sunny color all season. Pot marigold is a bushy annual that originates from Europe and the Mediterranean region. Very easy-to-grow, it's best in climates where summers are temperate and cool, though plants can be surprisingly drought tolerant once established. It is a favored cool season bedding plant. During the growing season, 'Bon Bon Mix' bears double daisies that come in shades of cream, bronze, yellow and orange. These appear amid many soft medium green leaves and are highly attractive to bees and butterflies. The petals of pot marigold flowers are edible and add a spicy flavor to salads. This annual is long-blooming and highly rewarding. It prefers full sun to partial shade and moist, well-drained, fertile soil. Regular deadheading will encourage continuous flowering as will regular food and water. Enjoy Pot marigolds in mixed borders, containers, herb gardens or vegetable gardens. In subtropical climates raise 'Bon Bon Mix' during the cooler dry season months.

Source : http://www.learn2grow.com/plants/calendula-officinalis-bon-bon-mix-bon-bon-series/

Common Name: Artichoke

Growing Artichoke Native to the Mediterranean, growing artichokes (Cynara scolymus) requires cool nights and warm days. Aside from providing delicious, tender thistles for the table, the plants themselves are gorgeous! They grow to 5 feet across and almost as high with beautiful gray fuzzy foliage.

Site Preparation: Each spring, mix compost into your growing area. Artichokes require sandy, fast draining soil and cool temperatures to thrive. They need regular water for an ample harvest, but if you just like the look of the plant and don't want the thistles for your table, they will survive on very little water. Artichokes are susceptible to freezing and do best where the temperature remains constant year round.

How to Plant: Plant artichokes in a location in full sun from bare root stock in January or from container grown stock later in the spring. To grow artichokes in cold winter climates, protect the root with several inches of straw mulch or better yet, grow them in large containers and move to a protected location when the temperature drops. Fertilize (after you see greenery) with a small amount of all-purpose fish fertilizer. Micronutrients from seaweed extract can be beneficial also.

Harvesting: Artichokes are ready to harvest when the heads are closed tightly and squeak slightly when squeezed. If you wait for them to open, they will be too tough to eat. Search the interior of the plant, the chokes hide in the foliage. Small artichokes can be eaten whole, without removing the inside spiny choke. Artichokes take at least 110-150 days to reach maturity, if planting from seed and 100 days from divisions. Most do not flower until the second year of growth.

Once the harvest is over, cut the plants back to 1-2 inches off the ground to try for a second harvest. New sprouts will form at the base of the plant. At the end of the season, allow the plant to dry out after the leaves begin to turn yellow. Once the foliage has died down and dried, remove it from the plant and put down a layer of organic compost to enrich the soil for next years crop.

Insects and Diseases: Protection from earwigs is mandatory. Also, keep an eye out for aphids, caterpillars, slugs and snails. Use diatomaceous earth or other natural pest control method, if present.

Source of data: http://www.planetnatural.com/site/xdpy/kb/growing-artichokes.html

Name: Bay Laurel – Sweet Bay

Scientific Name: Laurus nobilis

Bay Laurel is most known for its dark green, glossy leaves, and spicy, pungent flavor. Plant your Bay Laurel, in an attractive tub or container plant for the patio. This herb performs best in fertile soil kept moderately moist. Use your Bay Laurel as a seasoning, garnish and for pickling mixtures. Its leaves have the strongest flavor when slowly dried.

To harvest leaves from your Sweet Bay plant cut the older leaves from the stem with a pair of scissors, or if you’re careful you can simply pull the leaves off of the stem by hand. The large, older Bay leaves are preferred for cooking because they will contain more of the plant’s essential oil and impart more flavors to your favorite recipes’

A single Bay Laurel plant can supply the family chef with more than enough fresh leaves to season meals for the entire year. Harvest the Bay leaves from the plant as they are needed in the kitchen or remove and dry the leaves for future uses.

Fresh Bay leaves will be stronger than the dried herb and if you keep a live Bay plant around there’s really no need to preserve the leaves or purchase the spice from your grocer. Bay Laurel leaves are commonly used to season and add flavor to soups, stews, pot roasts, and other slow cooking kitchen recipes. Remove the leaves before serving because the leaves are tough and may have sharp edges.

Sweet Bay can withstand the heat of summer and will grow best when allowed to spend as much time outdoors as possible. Delay bringing your Bay Laurel inside until late fall but don’t subject the plants to any freezing weather conditions.

Once the plants are moved indoors stop applying fertilizer and cut back on the amount of water that you provide over the winter, but don’t let the container completely dry out. Place the Bay Laurel in a relatively cool, well lit area, or use a grow light bulb to supplement the amount of light that the herb plant receives.

In early spring gradually allow the Bay Laurel plants to acclimate to the outdoors in the same manner that you would harden off vegetable transplants. The hardening off process can be completed in a shorter timeframe than for vegetable seedlings, but the Bay plants will need sufficient time to adjust to the harsher outdoor growing conditions before they resume their life outdoors.

Source: http://www.greenwoodnursery.com/page.cfm/13460 http://www.veggiegardeningtips.com/bay-laurel-plants/

Name: Asparagus

Since asparagus is a perennial, you'll need to pick an out of the way spot in the vegetable garden, an area you can till around. Asparagus also needs space, about 4-5 feet for each plant. They won’t spread out much the first couple of years, but once established, they will quickly fill in.

Asparagus is not terribly particular about soil pH. Anywhere in the range of 6.0 to 7.0 would be fine. It is a heavy feeder though and much prefers full sun. A word of caution about weeds - get them while the asparagus plants are young. Asparagus roots form a tightly woven mat, from which no weed can be removed intact.

You can grow asparagus either from seeds or from crowns. Asparagus crowns are really just the base and roots of a one-year old plants. Most people find it easier to grow from crowns, which are readily available in the spring. Unlike many plants, the roots on asparagus crowns can withstand some air exposure and you will usually find them for sale loose. They should still look firm and fresh, not withered or mushy.

In warmer climates crowns can be planted in the fall. Early spring is the preferred time for cooler climates, about 4 weeks before the last expected frost date. Crowns can handle some frost because they are below ground.

Asparagus is usually planted in rows, since you are going to dig trenches to plant them in. Start with a trench that is about a foot deep and 1 ½ feet wide. Working some compost into the bottom of the trench will get your plans off to a good start. Then make small mounds, about 6 inches high, along the bottom of the trench about every 18 inches. Spread the roots of each crown over the mounds and fill in the trench until the crowns are covered with 2-3 inches of soil. As the plants begin to grow, you can gradually fill in the remainder of the trench.

Now you have to be patient. For the first two years you won't actually harvest any spears. Allow the foliage to grow and feed the plant. Keep the plants well watered and weed free and top dress with compost or manure. The plants are actually very attractive and ferny, turning a lovely gold color in the fall. Many people with limited space use asparagus as a border or ornamental hedge, harvesting just enough for their needs. By late winter or early spring it is safe to cut the old foliage back in preparation for new growth.

By the third year you should be getting good, finger sized spears, ready for picking. Some people snap their spears off, some prefer to cut. If you are cutting below the surface, be careful not to damage any emerging shoots. As a general rule, shoots should be about 8 inches long and the scales on the tips should not yet have begun to open.

In year three you can harvest for up to 4 weeks, then let the plants gain some strength. After that, feel free to harvest until it gets too warm for the spears to thicken.

Source: http://aggie-horticulture.tamu.edu/publications/easygardening/E-503_asparagus.pdf http://gardening.about.com/od/vegetablepatch/a/AsparagusFeatur_2.htm

Name: Asian Greens - Mixed Varieties

Add a touch of the exotic to your vegetable garden with Asian greens. They come in a fascinating array of colors and textures. Some have curled or rounded leaves, while others produce feathery, deeply lobed leaves. Leaf colors range, too, from deep red to light green. Flavors vary from mild to spicy, so experiment -- an easy thing to do because they're fast and easy to grow from an inexpensive packet of seeds.

Plant Asian greens in early spring or late summer so that plants will mature in cool weather.

Harvest Tips

Begin harvesting young leaves for salads three weeks after seeding by snipping off outer leaves. Allow types that form loose heads, such as tatsoi, mibuna, and komatsuna, to form into larger plants. Pull up the entire plant or cut it at the base to use in cooking.

Pick Asian greens while they're young and have a mild flavor -- they're a perfect, intriguing addition to salads. Wait until the leaves are older, more strongly flavored and less tender for use in stir-fries or to steam or sautè. For best quality, harvest plants before they begin to flower and go to seed.

Source: http://www.bhg.com/gardening/plant-dictionary/vegetable/asian-greens/

Name: Asian Greens - Joi Choi

Joi Choi is a variety of bok choy, also referred to as pak choi. This variety of pak choi is particularly useful in hot area and they tend not to bolt so quickly as may other varieties. Joi Choi, like all the others in this family are sometimes simply referred to as Chinese Cabbage and they do all in fact come originally from China.

A popular Asian green, Joi Choi has crisp, juicy stems and leaves which when cooked remain a beautiful dark green color. Nutritionally speaking Joi choi is rich in vitamins, A and C and packs a whopping 1877 mcg of beta carotene per 1 cup serving.

Use the small greens raw in salads or add them at any growth stage to soups. Both the stems and the leaves can also be braised or sautéed.

Boil Depending on the age of the Joi choi you may want to chop the stems into pieces and boil those for a minute or so longer than the leaves. Cook just until the stems are tender, drain and serve.

Steam The process is the same as for boiling. Chop stems away, cut in smaller pieces, leaves can remain whole or chop. Steam until stems are crisp but cooked. Sauté or Stir-fry Small joi choi can be sautéed whole with butter or oil. Then add some broth, cover and steam until cooked. See recipes for more suggestions. Large bock choi should have stems removed and chopped, and given additional time to cook before leaves are added

Source: http://www.gourmetsleuth.com/Articles/Produce-638/joi-choi.aspx

Name: Broccoli - Packman

57 days from setting out transplants. Packman isn't playing around -- you'll get enormous yields of giant 8-inch heads from these vigorous plants, plus plenty of smaller heads from robust side-shoot production! The delicious medium-to-small beads are densely-set on these domed heads, which extend above the foliage on the plant -- the easiest ever to harvest! But the best thing about Packman Hybrid is its ability to withstand heat. If you live in a warm area -- or just run a little late getting out your spring crop -- Packman is the broccoli you need!

The worst problem most gardeners have with broccoli is being able to eat it all! A dozen or so plants will feed your family for the season, so you might want to plan successive plantings (or buy a bigger freezer!) A cool-weather crop, it can be grown in spring and fall everywhere and even in winter in mild-weather areas. Transplant into the garden when they have 4 true leaves (about 8 weeks from germinating). Before planting, prepare the soil well, adding nitrogen if necessary and neutralizing heavily alkaline or acid soils. If planting in spring, plan to harvest before the temperature reaches 80 degrees; the heads will bolt in high heat. If planting in fall, start 10 to 12 weeks before first frost date. Transplants 18 inches apart in rows 2 feet apart. Harvest the central head first, which will stimulate the production of numerous side-shoots and extend your harvest another few weeks.

Source: http://parkseed.com/packman-hybrid-broccoli-seeds/p/05056-PK-P1/

Name: Brussels sprouts - Jade Cross

Vigorous, compact plant loads up 11 1/2 in. round, tight, dark- green sprouts. Succulent and tender when steamed. Best for late fall and winter harvests as a few frosts will improve the flavor. A good variety for freezing. Mid to late high-yielding variety produces fine, round, dark green sprouts with a small stem attachment.

Brussels sprouts, is a hardy, slow-growing, long-season vegetable belonging to the cabbage family. In the proper season of the year, it can be grown with fair success in most areas of the country. In mild areas, or where there is deep snow cover, the sprouts may overwinter.

The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool

Brussels sprouts are grown much like the related cole crops, cabbage and broccoli. Apply one side-dress application of nitrogen fertilizer when the plants are 12 inches tall and water to keep the crop growing vigorously during the heat of summer. Without ample soil moisture, the crop fails. Insect control is also very important at this stage to keep the plants growing vigorously. Cultivate shallowly around the plants to prevent root damage. The sprouts form in the axils of the leaves (the space between the base of the leaf and the stem above it).

The small sprouts or buds form heads one to two inches in diameter. They may be picked (or cut) off the stem when they are firm and about one inch in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

Sources: http://www.2bseeds.com/nautic-brussells-sprouts-seeds.shtml

Name: Cabbage - Emerald Cross

Emerald Cross – 45-50 days –medium round heads; 2 ½ to 3 lbs; good flavor; garden favorite.

Cabbage is a tough growing vegetable that can come in a variety of pretty colors ranging from a very light green to darker greens as well as red shades. It is often used in soups or coleslaw, as well as cooked, lightly salted, and eaten. It is high in vitamins, and fairly easy to grow. Green cabbage is the most commonly grown in vegetable gardens. Plant the cabbage about 2 inches deep, and plant them anywhere from one to two feet apart, depending on your desired size for the heads at full growth. Cabbage seeds prefers nitrogen fertilizer and dark soil. They like moist soil, and it is advised to provide proper irrigation so that the plant can maintain a good, constant moisture level without over watering.

Cabbage is prone to wiling diseases and something called black rot. Both of these conditions should be looked out for. Each can be prevented by providing a good balance of moisture and dryness. Insects can also spread the disease, so be on the lookout for those as well. When your cabbage is ready to be harvested, you will know by pressing your hand firmly on the head and feeling the texture and resistance to pressure. Be careful not to wait too long to harvest or else the heads can split and the plant will rot. Be sure to leave some leaves intact and cut as close to the base of the head as possible, leaving the stem intact and in the ground. Butterflies are usually attracted to cabbage, and while beautiful, they can lay eggs in the cabbage plants and be harmful, so look into proper control strategies for these. Cabbage is a beautiful and healthy vegetable that the whole family will enjoy eating.

Cabbage is one vegetable that grows in all parts of the world and almost all the year. We can have cabbage in both raw and cooked versions. They can be used in salads, curries, soups and casseroles. Cabbages are good for diabetic patients and for those on diet for reducing weights as they give just 27 kcals per 100 gms and contain 98% moisture. They are also best known for Vitamin C content that help the body fight against aging and free radicals. The Vitamin C content in Cabbage is high at 124 mg. Cabbage is best to have as salads to retain the nutrients because all the nutrients and Vitamin C is destroy in the process of cooking. While selecting this vegetable, make sure the leaves do not have yellow spots and are not withered. Also cabbage should not be eaten too often since it can cause goiter by reducing the body's absorption of iodine.

Source: http://www.motherearthnews.com/organic-gardening/growing-cabbage-zmaz86ndzgoe.aspx?page=3#axzz2fN3sFegH

Name: Cauliflower - Cheddar

An orange cauliflower! First discovered in the Bradford Marsh in Canada in 1970, Cheddar was smaller and less tasty than white cauliflower, but the color was alluring. Over the years, using conventional breeding techniques, it was crossed with a white variety to create a delicious, high vitamin content cauliflower. Excellent flavor and color whether eaten raw or cooked. The orange color will brighten any relish tray for sure. 68 days from setting out transplants in the garden. No, it doesn't contain cheese -- but it DOES have 25 times the beta carotene of regular white Cauliflower, for extra nutrition in every bite! This amazing new Cauliflower is the most attractive and good-for-you variety yet, and you'll want a big planting in the garden this season!

The domed heads measure about 4 to 7 inches wide and are very heavy, arising on vigorous plants. For best orange color, keep the heads untied during growth. Cheddar is just as easy to grow as other Cauliflower, and you'll be delighted with the dense texture and rich flavor! Only carrots have more beta carotene than this spectacular hybrid, so if you're looking to increase your vitamin A intake, here's a delicious way to do it! And even if you're not, who can resist the allure of these attention-getting florets? They keep their orange color even after cooking, so imagine what fun you can have "designing" them into delectable dishes or just cutting them raw for snack trays and salads!

Cauliflower is a cool-season crop suitable for spring and fall cultivation. If you live in a warm climate, fall crops will probably be more successful, since the cooling temperatures enhance the flavor of the fruit.. Set the seedlings 18 inches apart in the garden.

Sources: http://www.westcoastseeds.com/product/Vegetable-Seeds/Cauliflower/

Name: Cauliflower – Romanesco “Veronica”

Have you tried Romanesco Cauliflower yet? Veronica has very symmetrical, absolutely lovely lime-green heads topped by tightly beaded, pointed domes. Excellent raw or cooked, it boasts a milder, sweeter flavor than white Cauliflower, to say nothing of its appetizing visual appeal!

Native to the Mediterranean coast of Italy between Naples and Rome, Romanesco is often called "Italian Cauliflower," and it is a member of the Cauliflower family. Veronica is one of its most spectacular members, with lime-green heads, perfect spiraling, and a crisp, rich flavor that works well fresh or cooked.

Veronica grows vigorously, demonstrating excellent heat tolerance. Best as a fall crop, it should be picked young, when the heads are small, for the ultimate in tender flavor. Excellent for pickling as antipasto, too!

'Romanesco' is increasing in popularity. Eat raw and with dips to retain its crunchy sweet taste, and containing more beneficial health properties than a white cauliflower. Can also be steamed as a cooked vegetable. Veronica produces individual florets with lovely spirals giving a magical appearance from late summer to early frosts. Protect heads against frost with fleece to extend season.

Transplant when seedlings have 5-6 leaves, spacing by 45-60cm (18-24in) apart each way. Water ground regularly, especially in dry periods. Hoe between plants occasionally, and give a liquid feed as heads begin to develop.

Soure: http://parkseed.com/cauliflower-veronica/p/5069/ http://www.backyardgardener.com/seeds/product08/752.html

Common Name: Collards - Georgia Southern

Georgia Southern is a very old standard variety that is still very popular in the South. Georgia Southern Collards are a deep blue/green color that really stand out in your garden.

Georgia Southern Collard is a slow to bolt, non-heading type of collard that grows 2-3 feet. Leaves are tasty, tender, mild and juicy. Most folks strip the leave portions off of the stems for a tastier collard green.

Tolerates heat and poor/sandy soils. Produces as loose rosette of large, succulent, cabbage-like leaves which make delicious boiling greens. Does not form heads. Deserves to be better known.

If you don’t live in the South, you might not see collards very often; they are a leafy, cool-weather vegetable very popular for cooked greens. However, collards grow well throughout the country. A relative of cabbage, broccoli, Brussels sprouts, kohlrabi, and kale, this upright, dark green, waxy plant is a little like a cabbage that doesn’t make a head. It is one of the most cold-hardy of all vegetables, able to withstand temperatures in the upper teens. In Zone 8 and southward, collards often provide a harvest through the entire winter. You can plant them in spring and fall, although fall-planted collards are favored because the leaves are sweeter when kissed by frost.

Collards are easy to transplant. Set plants deeply so that about half the stem is buried. A good general spacing is 36 inches apart. After planting, water the transplants well and apply a liquid starter fertilizer such as fish emulsion or 20-20-20 for a boost. Collards like a nice, even supply of water. Water regularly, applying 1 to 1.5 inches of water per week if it doesn’t rain. You can measure the amount of water with a rain gauge left in the garden. Mulch with compost, finely ground leaves, weed-free hay, or finely ground bark to keep the soil cool and moist and to keep down weeds. Mulching will also help keep the leaves clean. Harvest leaves when they are up to 10 inches long, dark green, and still young. Old leaves may be tough or stringy. Pick the lower leaves first, working your way up the plant. You can even harvest leaves when frozen in the garden, but be careful because the frozen plant is brittle. Of course, wash the leaves thoroughly because soil often clings to the undersides. Collard leaves will keep for several days in the refrigerator.

Source of data: http://sustainableseedco.com/heirloom-vegetable-seeds/ce-k/collard-greens/georgia-southern-collard-greens.html

Common Name: Endive - Frisse

This petite, delightfully frizzy endive (Frisée) gives an amazing loft to salad partners is essential and frilly heads of “TFM” are perfect for the kitchen garden. Positively voluminous, the self-blanching rosette of deeply cut, slender outer leaves surrounds a tender, creamy heart. TFM grows easily and quickly, attracts almost no pests, resists bolting and makes cute baby greens! To savor the nutty flavor of TFM, treat yourself to this unforgettable antipasto: dress torn leaves lightly with a simple balsamic vinegar and olive oil vinaigrette. Top with halved fresh figs and thinly-sliced prosciutto

When you hear the name “endive” you most likely think of a pale, leafy vegetable called “Belgian endive” that is often found stuffed and served as an hors d’oeuvre. In actuality, Belgian endive is not a true endive, but in fact, part of the common chicory family (along with radicchio and puntarelle). Confusion may exist because chicory and endive are both part of the chicory genus, a grouping of several other bitter-leafed vegetables. As for true endives, two varieties are commonly grown: frisée and escarole. Frisée, also known as “curly endive,” has frilly leaves and is often found in salad mixes. Escarole has broad, sturdy, pale yellow to light green leaves that are both bitter and sweet. It makes a great addition to soups or salads. Both greens can be sautéed, grilled, or eaten raw.

Source of data: http://www.cuesa.org/food/endive

Common Name: Kale - Vates

VATES KALE (Brassica oleracea) is an open-pollinated selection from Dwarf Blue Curled Scotch Kale with exceptional overwintering traits, as well as resistance to yellowing due to frost or heat and is slow to bolt. Young leaves are good in salads and sandwiches; but the great flavor is best when cooked. As with all kales, a light frost improves flavor and sweetness. High in vitamin A. 50 (for young leaves) - 60 (for mature) days from transplant.

A very uniform selection for finely curled, vigorous leaves with lush, blue-green color. The 15" plant can be overwintered if protected from severe cold and wind. Freezing weather enhances sweetness; Vates is popular cooked or as a long-standing garnish.

One of the most dependable kale varieties. Grows best in cold weather.

Low, compact plants with finely curled, bluish-green leaves. With a flavor similar to cabbage, Kale ‘Vates’ is good cooked or fresh in salads. Can be grown as a spring or fall crop.

Source of data: http://www.harrisseeds.com/Storefront/p-363-kale-vates.aspx http://www.cherrygal.com/kalevatesheirloomseeds2013-p-15577.html

Common Name: Butter Crunch, Lettuce

One of the classic butterheads, Buttercunch combines good garden performance with tender-crisp flavor. The leaves are very dark green and thicker than most, with a crisp texture and juicy bite. They are loosely-held on big heads that grow more vigorously than many others, ready in just 65 days. So high-performing and satisfying that it won an AAS award, Buttercrunch is the highest-quality eating butterhead-type we know.

Grow in single rows, plants spaced 18 inches apart, or in containers

Compact butterhead-type is productive, heat tolerant and slow to bolt. Buttercrunch Head lettuce has mildly flavored leaves. 65 DAYS Butter Crunch

Buttercrunch lettuce is easy to grow and has a delicious buttery flavor. There is nothing quite like a fresh salad cut straight from your own garden. Lettuce is a cool weather plant. Cut the leaves instead of pulling the plant to get a more continued harvest. Cutting the leaves about 2 inches from the ground allows them to continue growing and gives you a nice lettuce to enjoy.

Buttercrunch is similar to Bibb types, but with thick, juicy green leaves and a small tight head. You'll appreciate Buttercrunch maintaining its sweetness during hot spells without turning bitter. Hold into the fall without bolting.

Source of data: http://www.parkseed.com/gardening/PD/5142?cid=ppp000910 http://www.territorialseed.com/product/905/204

Name: Lettuce – Salad Bowl Red

Red Salad Bowl Lettuce is a bronze burgundy version of the Green Salad Bowl variety. Slow to bolt and tolerant to heat. This leaf Lettuce is delicious and does not get bitter as it matures. It is also a steady grower even in warmer climates. Delicious and particularly popular for its baby leaves in 28 days.

Top quality! Salad Bowl Lettuce is close-set, deep-lobed, brilliant green leaves--easy to harvest. Noted for lasting sweetness and tenderness. Stays crisp and tasty even after the weather becomes hot.

Full sun to partial shade. Rich, moist, well-draining, loose soil with a pH of 6.2 to 6.8. Add plenty of compost prior to planting lettuce. Transplant outside after risk of frost. Spacing: 6" apart with 12" rows. Matures in 45 days.

Give supplemental feedings of compost tea every few weeks until harvest. Gather outer leaves with all except iceberg types, as soon as they are big enough for the salad bowl. The harvest is over when a central stem starts to form. This is the signal that the plant is getting ready to bolt, and then the leaves will be bitter

Source Grows several types of lettuce for a mix of colors and textures. Leaf lettuce has loose rosettes, produces over a longer season and is more heat tolerant. Head lettuce forms round heads and tends to be crispier in texture.

Soure: http://www.edenbrothers.com/store/lettuce_seeds_salad_bowl_red.html http://www.2bseeds.com/lettuceredsaladbowl.shtml

Name: Lettuce – Romaine - Jericho

Jericho is part of the Lettuce genus and is a Romaine lettuce variety. Its scientific name is Lactuca sativa var. longifolia 'Jericho'. This variety is an Vegetable that typically grows as an Annual, which is defined as a plant that matures and completes its lifecycle over the course of a single year. Jericho is known for growing to a height of approximately 7.8 inches (that's 20.0 cm in metric).

Developed to endure the heat of summer while remaining sweet and crisp. Jericho is a superior, vigorous performer in cool season trials. Sturdy and robust plants are tall, with heavy, dense heads of thick, succulent, brilliant apple green leaves. For consistently magnificent lettuce harvests, plant Jericho in the spring, summer, or fall. Resistant to tip burn and lettuce mosaic virus.

Soure: http://www.territorialseed.com/product/9886/200

Name: Mustard Greens - Osaka Purple

Thick, tender leaves are succulent and finely-flavored. 40 days (mature) or 20 days (baby greens). At last, a Mustard Green so showy it just may do for this nutritious family what Bright Lights did for Swiss Chard -- put it in every garden and on every table of gardeners who love bold colors and fresh flavor in their veggies! Red Giant is a brilliant maroon with deep green midribs, so showy you may just have to plant two crops -- one in the veggie patch and one along the walkway or in your annual border!

These leaves are slightly textured for a better bite and good holding power. The flavor is zesty and full, with a good bite that you just can't find in store-bought mustard greens. Imagine Red Giant flanking your Pansies and cheery Mums in the fall garden, or nestling beside bold Ornamental Cabbage and Kale. Or put it in bright containers for an unforgettable patio or porch display!

And because you pick this mustard leaf by leaf for eating (instead of uprooting the entire plant, as you do for head lettuce), you can enjoy the fine display of color for many weeks! Frost just improves the flavor and color.

Purple Osaka mustard greens are members of the ‘brassica’ family. This is considered to be the prettiest of all mustard greens and has beautiful and huge oval leaves that are deep purple with white veins. They grow 12″-14″ tall. Purple Osaka mustard greens grow best when sown just after mid summer; if sown in spring, they just bolt. Individual leaves or the whole plant can be harvested over winter.

Purple Osaka mustard greens have a high amount of vitamin K, vitamin C, calcium, potassium and fiber. In addition, it has cancer fighting phytochemicals on account of its purple color.

Source: http://porterbrothersseeds.com/cart/purple-osaka-mustard.html