|
|
Growing
Culinary Herbs In Ontario
 |
| Agdex#: |
263/21 |
| Publication Date: |
September
2002 |
| Order#: |
02-049 |
| Last Reviewed: |
September
2002 |
| History: |
Replaces OMAF Factsheet Herb
Gardening, Order No. 76-016 |
| Written by: |
Jan Schooley - OMAF; Jennifer
Llewellyn - OMAF |
Table of Contents
- Introduction
- Site
Selection and Culture
- Propagation
- Harvesting,
Drying and Storing
- Metric
Conversions
Introduction
Growing culinary herbs combines the beauty and fragrance
of flowers with the functional use of plants as food. Culinary herbs
can be shrubs, bushes, climbers, annuals or perennials. They can be
grown in small gardens, in plots with distinctive visual design, in
containers or in some cases as field crops. Herbs also make very functional
borders.
Site Selection And Culture
Because there are so many different herbs, the location
of the herb garden itself will depend upon the particular plants you
grow. If the garden is to be strictly functional, place it close to
the kitchen. If grown mainly for ornamental or fragrance purposes, the
many textures and hues, foliage shades, and flower colours warrant the
placing of the garden in a more conspicuous spot. Herbs can also be
used as specimen plants in patio planters, in hanging baskets, or as
winter houseplants.
Whatever the reason for growing herbs, you must consider
the requirements of the plants themselves when determining the location
of the garden. Generally speaking, herbs do best in full sunlight, in
a protected location on well-drained sandy-loam soil away from competing
plants (for specific requirements refer to Table
1, Propagation, Culture, Harvest and Uses of Some Common Herbs).
The plot does not need to be large since only a few plants
of each type are needed for most home requirements. High soil fertility
is not necessary. Most herbs produce more of the essential oils needed
for flavour and fragrance, more easily, on less-fertile soils. If you
wish to fertilize, apply an organic compost to the soil at planting
time along with a superphosphate fertilizer at a rate of 1 kg per 20
m2 mixing it thoroughly into the top 15 cm (6 in.) of soil.
If the soil and site are suitable for the herb garden,
the plants are remarkably easy to take care of. The reason many herb
gardens are not as successful as they could be may be because they have
been treated too well. Once planted, herbs require no fertilizer, very
little water (water only when plants begin to wilt in the hot sun, but
then water thoroughly), no spraying (they have very few, if any, serious
insect or disease problems) and occasional weeding. Some herbs are very
aggressive in establishing themselves, spread easily and are highly
competitive. Herbs in this factsheet that are aggressive include members
of the mint family, dill and fennel. Generally, herbs that are self-seeding
or spread by runners or rhizomes are potentially aggressive. Planting
in a container can control aggressive herbs. If planted in a mixed garden,
separate from other plants by a physical barrier that prevents the roots
or rhizomes from spreading.
Herbs can be annuals, biennials, or perennials depending
on which particular herb is grown, and the climate in which it's grown.
Apply a straw mulch to protect the roots of herbs that remain in place
over the winter. Some tender perennials, which will not survive the
winter outside (like rosemary), must be dug up in the fall, potted,
and grown inside in a sunny window for the winter. This can also be
done with those herbs which have better flavour as fresh plants than
dried (e.g. parsley, chives). Perennials can be dug directly from the
garden and potted. Annuals can be sown in pots in the garden in late
summer to be brought inside before freezing.
Herbs grown indoors require full sun, high humidity (except
rosemary which likes it dry), warm day (20-25ºC) and cool night (15ºC)
temperatures. Herbs suitable for indoor use include chervil, dill, fennel,
mint, thyme, basil, chives and parsley.
| Top
of Page |
Propagation
The 3 main methods of herb propagation are outlined in
a general way here. For the best method for each particular herb, refer
to Table
1.
Seed: Sow directly into the garden after the ground
warms in the spring. Prepare a deep, fine seedbed. Plant to a depth
of at least twice the diameter of the seed. Sow in rows, and thin the
seedlings to a proper spacing as they grow.
Annuals need to be sown each year. Some annuals can be
started successfully in plug trays, using window light or indoor growing
lights, then transplanted outdoors. Perennials can be sown in a coldframe
in early summer, thinned out, left until the next spring, then transplanted
to the main garden Know the properties of the herb you are working with.
Many herbs resist transplanting and will perform poorly especially from
bare root transplants.
Cuttings: Root 8-10 cm (3-4 in.) tip or stem cuttings
in moist, sterilized horticultural sand or vermiculite. First, remove
the leaves and buds from the bottom half of the cutting, then stick
it in the rooting medium and cover with plastic to keep the humidity
high.
Division: Using your hands or a garden fork, divide
the clumps at the crown (junction of roots and stems) into separate
pieces (bulbs in the case of chives or garlic) in the spring, and replant
the pieces.
Harvesting, Drying And Storing
Herbs can be eaten fresh, or preserved by drying or freezing.
The most commonly used plant parts are the leaves and seeds, which contain
the flavouring oils. Proper drying concentrates and preserves these
oils, but harvest must be accurately timed to obtain maximum yield and
optimum quality. Volatile oils may be lost during drying. Harvest leaves
just before OR as the flower buds open out. Harvest seeds when they
are just ripe. Always keep at least 2 sets of leaves at the base of
each stem so the plant will continue growing. Sometimes you can get
2 or 3 crops of leaves in a single season.
Harvesting is best done early in the morning, after the
dew has evaporated and before the heat of the sun dissipates the fragrance.
Make sure leaves are clean and free of dust and soil.
With large-leaved herbs (basil, sage) pinch the leaves from the stem
at the base of each leaf one at a time. This favours more rapid and
thorough drying which is necessary for maximum flavour. There is no
appreciable flavour in the stalks.
Proper drying prolongs keeping qualities. Insufficiently
dry material loses colour and taste and becomes mouldy. Any warm, dry,
well-ventilated, preferably dark room is suitable.
Dry the leaves by hanging the cut stalks upside down,
tied together in bunches. When they begin to shrivel, put a brown paper
bag around them to catch falling leaves.
Leaves can also be spread out in single layers on a screen
or netting. When thoroughly dry, they can be finely ground through a
wire mesh and packed in dark, airtight, glass or metal containers. Store
away from direct light in a cool dark place.
Dry the seeds in a similar way, on screens, one layer
deep. When dry, separate seeds from pods and husks, and seal in air-tight
containers.
Herbs that are used for their bulbs (garlic, shallot)
are dried after first washing them in water, then hanging them by their
stems for a few days in an airy place out of the sun.
A modern way of keeping herbs is to freeze them in plastic
bags. This can be done most successfully with chervil, parsley, and
basil. Wash, drain and quick-freeze entire stalks with leaves. Blanching
is not necessary for all herbs. Dill, chives, tarragon and basil are
blanched by dipping the stalks in unsalted, boiling water for 50 seconds.
Metric Conversions
1 kg (kilogram) = 2.2 lb
1 m2 (square metre) = 1.2 sq yd
1 m (metre) = 3.3 ft
1 cm (centimetre) = 0.4 in.
| Top
of Page |
Table 1. Propagation, Culture, Harvest
and Uses of Some Common Herbs
|
Name
|
Propagation
|
Culture
|
Use
|
Characteristics
|
Harvest
|
|
Anise
Pimpinella anisum
|
Propagate by seed; seed loses viability after
2 yr
Sow in the spring when soil temperature reaches 21°C
|
Prefers sun; well drained soil, pH 6.3-7.3
Plant seeds 1 cm deep, space 15-20 cm apart and thin to 30-40
cm
Place rows 45-75 cm apart
Needs about 130 days frost-free period
|
Leaves: fresh in salads, with vegetables, cooked
dishes
Seeds: used to flavour candy, cakes, breads
Seeds and oil form the basis of anise-flavoured drinks
|
Annual: branched, erect, straight about 60 cm
tall. Forms rosette at base.
Long thin taproot.
Yellow flowers in umbels. Greyish-brown flattened fruit
|
Leaves: fresh
Seeds: when ripe
Expect 5-10 kg /100 m2
Dry to 10-12% moisture
Roots: in autumn
|
|
Borage
Borago officinalis
|
Seed; sow early spring after danger of frost
has passed. Best to pack seedbed after sowing.
Seed at the rate of 12 kg/ha.
Seeds remain viable for 2-3 yr
|
Will self-sow; needs dry, sunny place
Plant seed 1.5 - 2 cm deepSpace 16-19 seeds/m in rows 15-17
cm apart
|
Young leaves give a cucumber flavour to drinks;
used in salads and cream cheese
Fresh flowers used as garnish, made into a syrup or candied
Seed as a source of oil for cosmetic use
|
Annual: bushy plant; coarse velvety leaves; grows
about 50 cm high
Bright blue flowers from terminal buds producing 4 dark-coloured
nutlets about 1 cm long that shatter easily
|
Pick blossoms as they open - expect about 2.8 kg
dried flowers/100 m2
Pick leaves fresh, dry with good circulation - expect
about 19 kg fresh weight/100 m2
Pick seeds after they mature to ensure high gamma linolinic
acid (GLA) content; store seed at 9.5% moisture
|
|
Caraway
Carum carvi
|
Seed; sow in spring
Use 100 gm
seed/100 m2
Sow seed after soil reaches 10°C, into a firm, moist seedbed
|
Full sun, light, moist soil, pH 6-7.5
Seeds produced in the 2nd yr
Space 25-30 cm apart
|
Leaves: used in soups and salads
Roots: may be cooked as a vegetable
Seeds: used as flavouring in cakes, breads, cabbage, cheese,
liqueur
|
Biennial; feathery foliage; creamy flowers; resembles
carrot
Dense rosette in 1st yr; fruit and flowers develop
in 2nd yr
Caraway will grow 20 cm in 1st yr and up to
90 cm in the 2nd yr
|
Harvest seeds in 2nd yr
Harvest after 75% of seeds have turned brown
Expect about 15-30 kg seed/100 m2
Dry to 10% moisture below 40°C. Keep seed in a well-ventilated
storage
|
|
Chervil
Anthriscus cerefolium
|
Seed; sow in fall and spring for succession of
greens
Seed shallow at the rate of 150 gm/100 m2
Seeds remain viable for about 3 yr
|
Partial shade; rich organic soil pH 7-8
Space plants 30 cm apart
|
Leaves: fresh or dried used as garnish for fish,
potatoes, eggs; mix with salad greens
|
Biennial; sets seed in June; leaves are parsley-like,
fern-like
Chervil will grow to about 40 cm in height
|
Leaves best used fresh; harvest before bloom
Do not dry above 35°C
Freezing is the best way to preserve
Expect about 96 kg fresh herb or 7.5 kg dry herb/100 m2
|
|
Chives
Allium schoenoprasum
|
Division of bulbs at any time
Seed in spring at rate of 18 gm seed per 100 m2
Plant same as onions; divide clumps and pot for indoor
use during winter
|
Rich, moist soil; full sun to partial shade
Thin to 10 cm in rows 30 cm apart
Set plants at 1,600 plants/100 m2
Grows in clumps
|
Leaves: used fresh or dried in salads and as
seasonings; has onion flavour
Flowers: can be used in salads
|
Perennial bulb; can be used the first season;
resembles fine-leaved onions with individual leaves borne in
dense tufts.
Flowers pink to light purple
|
Leaves best used fresh when 15-25 cm long; cut
about 6 cm above the soil surface
Expect 2-4 harvests /yr and 96-190 kg fresh material/ 100 m2
at each harvest
|
|
Coriander
Coriaridrurri sativum
|
Seed; start early inside or in cold frame.
Sow directly at the rate of 15-20 kg/ha or use 120 gm seed in
100 m2
|
Needs lots of space, full sun, light soil
Seed 2.5-4 cm deep.
Set plants every 7-10 cm in rows 25-30 cm apart
DO NOT TRANSPLANT
|
Seeds for spices in baking, dressings; tastes
and smells like orange leaves in stuffings, curries
Leaves used widely to flavour food
|
Annual; tall rampant 60 cm (2 ft) tall;
pinkish flowers; disagreeable odour
|
Harvest seeds as soon as ripe; flavour develops
upon drying; store below 12% moisture
Expect 15-22 kg seed/100 m2
Harvest leaves as cilantro before flowers form
Expect 90-120 kg cilantro/ 100 m2 Cuttings can be
taken 2-3 times during the growing season
|
|
Dill
Anethum graveolens
|
Seed; repeat sowings for summer long supply
Sow directly at the rate of 9-11 kg/ha
Easily transplanted
|
Sow early; needs rich soil and plenty of space
Seed shallow 10 cm apart in rows 25-50 cm apart
DO NOT PLANT CLOSE TO FENNEL
|
Leaves: for salads; fresh leaves and seed stalks
for dill pickles; after drying use to season meats, fish, vegetables
Seed: for essential oil
|
Annual 0.6-1 m (2-3 ft) tall; feathery foliage;
rampant grower
*Aggressive
|
Leaves are best just as flowers open, harvest
seeds as soon as ripe. Expect 10-12 kg seed/ 100 m2
Cut off whole plant and hang to dry
Expect 30-50 kg fresh herb/100 m2
|
|
Fennel
Foeniculum vulgare
|
Seed; best sown directly in garden as soon as
soil begins to warm in March or April
Seed at the rate of 60 gm seed/100 m2
|
Hot, sandy locations; rich soil; needs lots of
space.
Seed shallow. Plants should be 30 cm apart and rows 30-40 cm
apart
|
All parts of leaves, stems & seeds aromatic;
used for fish seasonings and sauces; ornamental background plants
for garden
|
Annual; tall, rampant, branching; thread-like
foliage to 1 m (3 ft)
*Aggressive
|
Harvest flower stalks just before bloom; can
be eaten like celery; leaves best fresh
Expect about 140 kg/100 m2
Harvest seeds when ripe. Seeds mature unevenly
Expect about 10-15 kg seed/100 m2
|
|
Garlic
Allium sativum
|
Propagate from larger, outside cloves. Plant
late fall or early spring.
Set out at 2,400 plants/ 100 m2
|
Grows in any fertile, well-drained soil, best
in pH 6.5-7.5
Plant 2.5 cm deep with pointed end toward the soil surface.
Centre on 10-15 cm spacing with 40 cm between rows
|
Chopped cloves season meats, vegetable sauces
Garlic salt obtained from pulverized dried cloves
Longer garlic cooked, milder the flavour
|
4-6 narrow, onion-like leaves to 60 cm (2 ft).
Flowering stem may reach 90 cm in height
Roots deep and branched
Inflorescences with violet-blue flowers
|
Harvest at summer end as foliage begins to wither.
Dig under dry conditions. Dry with the tops still in place either
on soil or in a shady shelter or with forced-air at 21-32°C
Expect fresh weight yields of 90-140 kg/100 m2 and
dry weight yields of 30-50 kg/100 m2
|
|
Lavender
Lavendula angustifolia (L. officinalis, L. spica)
|
Seed germinates poorly in 4 wk under dark conditions.
Optimum depth ¼ in.
Cuttings and divisions from healthy plants in the fall are preferred
forms of propagation. Start cuttings in beds and transplant
to 25 x 40 cm spacing
Requires 1,700 plants/ 100 m2
|
Sun and poor alkaline soil for most fragrance;
needs protection or take indoors if winter's severe. Fertilize
moderately or not at all. Side dressing may be required in later
years
Cut 10-15 cm above the soil surface at the end of the 1st
yr to encourage branching. Plants may live 10-20 yr
|
Fragrance; fresh and dried flowers and seeds;
oil distilled from them; place in small cloth bags for scenting
closets
Good border or hedge plants
|
Semi-hardy evergreen perennial. 80 cm high spreading
90 cm
Different varieties will vary in winter-hardiness
Narrow, pale greenish-grey aromatic leaves
|
Cut anytime throughout summer for branches, harvest
flowering stems at full bloom for potpourri. Dry flowers in
the dark below 32°C to preserve colourFor essential oil (1-2%
fresh weight), harvest flowers at end of flowering period
Expect 29 kg fresh or 3 kg dried flowers/100 m2
|
|
Lemon Verbena
Aloysia triphylla
(Lippia citriodora)
|
Take softwood cuttings in late spring or hardwood
cuttings late summer or early fall Keep in pots for 2 yr before
planting out in garden
|
Space plants 1 m apart in the garden. Take indoors
in winter
Prefers warm, humid climate - light, well-drained soil. Trim
in summer. Cut back in fall. Protect below 4°C
|
Leaves used fresh for fragrance and to give lemony
taste to beverages
Dried leaves in potpourri
Distilled oil used in perfumes
|
Tender woody shrub; half-hardy deciduous perennial
1-3 m high spreading 2.5 m
Tiny white flowers tinged with lilac
Pale green, lance-shaped leaves with lemon scent
|
Strip leaves individually from plant before blooms
come out; dry on screens
Store in damp-proof container
|
|
Mint Mentha spicata (spearmint)
Mentha piperita (peppermint)
Mentha x piperita citrata (Lemon mint)
|
Surface or underground rhizomes
Easily propagated from vegetative cuttings
Collect rhizomes, 10 cm long with 2-3 nodes from 2 yr-old
plants
|
Space rhizomes 30 cm apart with 60 cm between
rows.
Thin beds and renew every 2-3 yr; will grow in semi-shade; rich,
most soil
Requires regular irrigation
Spreads aggressively. Prevent spread by planting in a bottomless
container at least 30 cm deep
|
Fragrance for scent; crushed leaves flavour tea,
candies, and mint sauce
Oil from plant is source of menthol
|
Herbaceous perennial; purple flowers, refreshing
odour; large leaves; spreads by surface runners; plant in tubs
to keep roots restricted
Depending on the variety, mint will grow from 15-90 cm in height
*Aggressive
|
Pick leaves individually from plants; can be
used fresh or dried; dry between 37-40°C.
For oil: pick just as flowering begins
Expect 2 cuttings/ season. Total seasonal yield should be 90-190
kg fresh/100 m2 or 10-20 kg dry
Essential oil varies from 250-600 gm/ 100 m2
|
|
Oregano
Origanum Uulgare
|
Seeds or division
Start seed indoors then transplant. Germinates in 1-2 weeks
Plants started from seed will vary in quality
Consistent quality is obtained by propagation from cuttings
|
Grows well in poor soil; does well in containers
and as ground cover for banks
Set 15 cm apart in rows 30 cm apart
Renovate every 3-5 yr
|
Fresh or dried leaves as meat or vegetable seasoning;
used in pizza
Flowers are fragrant
|
Perennial; soft, rounded leaves
Grows in 60 cm (2 ft) high clump
|
Cut stalks 15-20 cm above ground when plant starts
to flower
2-4 harvests/yr
Hang to dry 2 weeks; remove leaves, crumble, and store
Do not harvest during Sept. when plants are storing carbohydrates
for the winter
Expect 90-190 kg fresh herb or 10-20 kg dry/100m2
|
|
Parsley
Petroselinum crispum
|
Seed; sow early inside (2-6 wk for germination),
self-sows
Soak seeds overnight in water. Does not transplant well
Direct-seed at 30-200 gm/100 m2
|
Medium-rich soil; pH 6-7; sun or part shade;
best started directly from seed; space 15-20 cm (6-8 in.); start
new plants each yr
|
Decorative as an edging plant; rich in vitamins
A & C; leaves best used fresh; seasoning for soup, meats,
salads
|
Biennial; finely curled leaves; flowers 2nd
yr; 20 cm (8 in.) high
|
Both leaves and roots keep flavour when dried
or frozen; best to use in 1st season
Expect fresh harvest of 100-200 kg/100 m2 or 10-20
kg dried/100 m2
|
|
Rosemary
Rosmarinus officinalis
|
Stem cuttings - use 8-10 cm long tips from growing
shoots 6-12 months old; rooting hormone is helpful
Seed germinates slowly
|
Overwinter in cool sunny spot in house; keep
foliage misted; doesn't like acid soil; needs full sun and wind
shelter
Space 0.5-1 m apart or plant in pots
|
Use ornamentally as specimen pot plant
Use leaves fresh or dried as food seasoning, especially on poultry
|
Tender perennial, not reliably hardy, evergreen;
narrow leaves; shrubby; leaves have a spicy odour
Depending on variety rosemary will grow 30 cm to 2 m in
height
Limit rosemary harvest to large plants or annual growth of single-stem,
rooted cuttings
|
Cut leaves when flowers beginning
Don't use excessive or prolonged heat when drying since oils
are volatile
Do not freeze
Fresh leaves lose aroma in a few hours, dried leaves in a few
months.
Under good conditions expect about 30 kg fresh leaves/100 m2
|
|
Sage
Salvia officinalis
|
Seed, stem cuttings or crown division. Seeds
remain viable for 2-3 yr
Seed late fall/early spring at 140-200 gm/100 m2
|
Plant seed less than 13 mm deep
Trim plants back to 15 cm in spring for new foliage
Needs well-drained soil
Space plants 25-30 cm apart in rows 45 cm apart
|
Leaves used dried or fresh as poultry dressing
and stuffing, or as meat seasoning
|
Grey, shrubby, perennial; blue flowers; woody;
sprawly habit; leaves are woolly and grey
|
Cut leaves or leafy tops of stalks when flowers
begin
Do not freeze
Hang to dry in a well ventilated, dark place or use artificial
heat at 37°C
Expect about 240-380 kg fresh herb/ 100 m2 or 48
kg dry herb/100 m2
|
|
Sweet Basil
Ocimum basilicum
|
Seed; sow after ground is warm
Sow seeds ½ cm deepSeeds remain viable for 5 yr in a dry place
|
Plant late; needs water and warmth, sun and shelter
and well-drained soil
Space plants 25 cm apart
Pinch out tops of branches to prevent bloom - this produces
more leaves
Take care not to cultivate too deeply
|
Border plant for garden or in pots for patios
Chopped leaves fresh or dry have clove-pepper odour and taste;
seasoning for vegetables and meat
Potted basil on a patio is said to repel mosquitoes
|
Annual, dark-green leaves; white blooms; leaves
resemble those of sweet pepper
Depending on the variety Sweet Basil can grow from 20-60 cm
high
|
Cuts stalks when starting to flower
Dry for 2 weeks; can be frozen but drying is better
Frequent trimming inhibits flowering and encourages growth
Leaves are sensitive to bruising
Expect about 140 kg/ 100m2 of fresh material or 14
kg dry
|
|
Sweet Marjoram
Origanum majorana (Origanum hortensis)
|
Seed, cuttings, crown division
Sow early inside or in coldframe and transplant
Take softwood cuttings from new tips in spring
Divide in spring after flowering
|
Shade seedlings until established, then full
sun
Space 20-25 cm apart
Can be taken inside in winter as pot plant
|
Grey foliage ornamental for colour contrast
Leaves used fresh or dried as seasoning for meat dishes
Oil used in perfumes
Best marjoram for culinary use
|
Annual or tender perennial; velvety leaves; very
fragrant
Low-spreading and bushy to 30 cm high
|
Pick leaves anytime to use fresh
May be dried or frozen
Pick flowers just as they open
Expect about 40-90 kg fresh material/ 100 m2 or
3-5 kg dry /100 m2
|
|
Summer Savory
Satureja hortensis
|
Seed; sow 30-35 seeds/m
Do not thin
Lift and divide plants every 3 yr
|
Medium-rich soil in sun
Make several sowings 3 weeks apart
Space 20 cm apart in rows 30 cm apart
|
Suitable as a border hedge 20 cm high
Leaves used fresh or dried as seasoning in soups,.egg dishes,
sauces
Essential oil used in liqueur
|
Annual; erect with a single many-branched stem;
white, purple or mauve flowers, 40-45 cm high; leaves pungent
and spicy
|
Harvest at time of flowering. Cut just above
the lowest branches
Dry immediately after harvest between 37-43°C
Screen dry material to avoid sand
Expect about 9-15 kg dried herb /100 m2
|
|
Tarragon
000Artemesia dranunculus
French tarragon
|
Division of root crowns in the 3rd
yr in spring
Renew every 3 yr as flavour deteriorates on older plants
|
Grows best in warm, rich, well-drained soil
Space plants 30 cm apart in rows 50-60 cm apart
Needs cold period each year for continued growth
Mulch with straw for winter protection
|
Fresh or dried leaves in sauces and sea food;
ingredient of tarter sauce, young leaves flavour vinegar
|
Hardy perennial
Doesn't set seed
Grows to 60 cm high; much branched; narrow, twisted leaves
|
Young leaves and stem tips are best used fresh
Some flavour is lost on drying. Dry at 60°C
ick leaves mid-summer for freezing
Pick sprigs early in season to make vinegar
Expect about 290 kg fresh weight/100 m2 or 1.40-1.70 kg
essential oil/100 m2
|
|
thyme
Thymus vulgaris
|
Stem cutting, division
Sow seed early
Seed retains ability to germinate for 2-3 yr
|
Well-drained, non-acid soil; full sun
Space 10-15 cm apart in rows 25-30 cm apart; cut back each spring;
mulch over winter
Trim back shoots each year
|
Fragrant ground cover for rock garden
Fresh or dried leaves usually blended with other herbs to season
meats, vegetables, soups, and sauces
|
Perennial; shrubby, woody stems; low-growing,
15-20 cm
Leaves highly aromatic
Can be potted and grown indoors in winter
|
Harvest just before or just at flowering
Hang to dry or dry at 60°C
Do not harvest after Sept. 15 as this will affect winter hardiness
About 48 kg fresh material/100 m2 or 10 kg dry material/100
m2 1st yr and 140 kg fresh or 30 kg dry/100
m2 in following yr
|
| Top
of Page |
For more information:
Toll Free: 1-877-424-1300
Local: (519) 826-4047
E-mail: ag.info.omafra@ontario.ca
|
This site is maintained
by the Government of Ontario 
Queen's
Printer for Ontario 