Herbs
HERBS FOR 2009
Fennel is grown for it stalks and base which has a crisp licorice flavor. It is excellent for sliced or
chopped for salads. It can also be used in soups and casseroles. Very easy to grow.
MARJORAM can be use fresh or dried in meats, salads, casseroles, teas and jellies. It can grow to 12 inches
high. In late summer, harvest before the flowers are in full bloom. To dry, cut, tie springs together in
bunches and hang in a dark dry spot. When the leaves are dried remove the leaves and store in an airtight
container. It is recommended that all dried herbs be stored in airtight containers and stored in a dark area.
Basils
Sweet Basil, Greek Basil. Dani Basil is light green in color and milder in taste and fragrance. This year we
are making herb bowls. We can make it to fit your needs, if you would like a basil bowl or just parsley bowl or
whatever herb you would like fresh year round.
PARSLEY
Parsley Curled and Parsley Flat Leaf.
Thyme is a perennial.
PEPPERS
Sweet Banana pepper: Tangy & sweet. 72 days, yellow fruit matures to yellow & red.
Early green pepper: Mild & sweet.
Red Beauty: 69 days, 4-lobed fruits are a sweet flesh that sets early. High yielder.
Sweet Golden Giant pepper: Crisp & mild.75 days 7 ½” X 5”, disease resistant, thick wall & sweet flavor.
Jalapeno: Green. 69-70 days, a bite on the hot side.
Volcano: 60-70 days from transplant. Mildly hot (Hungarian type.)
CABBAGE Stonehead cabbage, Early Copenhagen Market, and Early Red cabbage.
Romaine lettuce First year I’ve tried it, but I fell in love with the taste & texture while visiting Hawaii last year.
It is very crisp and excellent in salads.