Perfect for the herb garden, these pungent gray-green leaves can add flavor to meats, stuffing, or tea.
Cultivating: Recommended to sow indoors 6-8 weeks before the last frost date. Plant 2-3 seeds 1/8" deep in individual containers. Thin to one plant after the seeds have germinated. If planting outdoors, sow in the early spring after the danger of frost has passed and barely cover with soil. Harvesting: Eat the stems, leaves, and flowers. Harvest a few leaves at a time or short sprigs as needed. To dry the leaves, cut the stems after the plants have grown for a year. Tie the stems loosely and hang them in a dry location out of the sun. crush the leaves thoroughly before storing them. Collect as much as half a plant at one time during the growing season. Uses: Can be used fresh or dried, although it is usually dried in cooking. Commonly used in stuffing and dressings. Seed Saving: The flower spike will turn brown and dry while the seeds begin to form. Watch the plant carefully, since the seeds will soon blow away with the wind. Shake the ripe brown heads over a container to remove the seed. Store seeds in a cool, dry place. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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