I am just itching to get my hands in the dirt! We have had an unusual winter here in Oklahoma, and it seems to want to stay with us, too. Generally, I have already planted a good part of my “early” garden items by now. This year, however, I am having to content myself with planting seeds and caring for the seedlings until the ground warms a bit.
For the best results with seedlings, plant your seeds in a soil-free potting mix. I use peat pots after I run out of recycled containers such as those that mushrooms and other produce come in. I also save and reuse all of the containers in which I have bought seedlings in previous years. (Yes, I end up with plants filling every window in the house, just waiting on garden to season!) Keep them very moist, and cover them with plastic wrap until the seedlings are up. To speed germination, I water with warm water and set them on top of the dryer, to keep the soil warm. I also move them from east windows in the morning, to west windows in the afternoon, too supply the warmth they prefer.
Once up, mist your seedlings instead of pouring water on them. I have had seedlings break just from watering, and misting is much gentler. I also like to hang a drop light with a grow light bulb in it over my seedlings----but then, I am very impatient!
Most herbs will dry with good results. Some, such as basil, burnet, dandelion (greens), mint, and parsley, freeze well. And others, like thyme, tarragon, sage, and garlic, make excellent herb butters that you can then freeze for up to 6 months.
To Make an Herb Butter
Mince your fresh herbs, and add ½-1 cup herb to ½ cup butter. Blend well in a blender or food processor. Store in the refrigerator, or freeze, for up to 6 months. This is delicious on vegetables, as a topper for potatoes, or spread on fresh, hot bread.
For a list of herbs that are good for drying, as well as freezing, see this Herb Gardening article. http://www.suite101.com/article.cfm/herb...
For a refresher on Harvesting, Drying, or Storing herbs, see these articles previously written by yours truly.
If you are always looking for new how-to’s about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you’ve put up. It will be filled with oodles and oodles of good recipes for using all those goodies
Go To Page: 1 2
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Pier Jones's Food Preservation topic, please visit the Discussions page.