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Amazon.com is a terrific source for certified organic seeds intended for home sprouting. Dress up salads, stir-fry, sandwiches, spreads, and other dishes with homegrown sprouts of all kinds. Follow this link to order your sampler or to find home sprouting kits.

 

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Posts Tagged ‘herb’

Basil Forever!

You Can Grow That!

Basil plant abandoned at a trade show

Among the things left by a vendor packing up after a hort industry trade show was a modest basil plant that I set under lights on my ping-pong table.

I attended a horticulture industry conference in January of this year. When the conference ended, vendors packed up their valuables and left. Some vendors left things behind.

Apparently, when your company produces hundreds of thousands of seedlings for garden centers all over the country, it’s not cost-effective to pack up a few dozen after a trade show and take them back to headquarters.

So, I scored some edible plant seedlings: two rosemary plants, three sage plants, and a basil plant.

Herb seedlings in winter

It’s not convenient to acquire seedlings in January in central Pennsylvania. Last winter was particularly cold, and soil was hard frozen. Without a jackhammer, I couldn’t plant the seedlings outside. And anyway, basil dies when the temperature drops to 32F degrees; in central PA, basil is an annual.

Basil plant and friends on the ping-pong table

Ping-pong never caught on with my kids, and my wife and I haven’t played in years. To-boot, the only south-facing window in my basement illuminates the ping-pong table; it’s a natural place to winter over plants. I hang four-foot-long shop lights from the suspended ceiling to drive 850spectrum fluorescent tubes.

I had some stuff under lights on the ping-pong table—a whole bunch of elephant ears I’d peeled apart from the original corm I’d planted in the spring. It was a simple matter to slip the herbs in among them.

Every now and then I’d harvest a few leaves from the basil plant, and it did OK under lights. Finally, in June I planted the very mature seedling in my herb garden. It didn’t do well, but it grew and between it and a stand of purple basil plants, there was plenty to season salads and sauces. Then winter loomed.

When weather forecasts threatened frost, I cut several stems from the basil plant and stood them in water as you would cut flowers. Years ago I’d done this to hold some sprigs over a few weeks for cooking and was impressed at how easily they’d sprouted roots. This time, roots were my intent.

Basil (and lavender) in the herb garden

The basil wasn’t particularly eye-catching in my garden this summer, so I never once focused my camera on it. However, in several photos, the basil plant provided delightful contrast for the lavender.

Basil forever

The cuttings rooted quickly, and I moved them into flower pots after about four weeks. They’re just now fully acclimated to living in soil, and I’m seeing signs of new growth.

I’ve never grown herbs indoors specifically for cooking. When I have grown them, it’s been as starts for spring planting. This year, however, my basil cuttings are (nearly) entirely about seasoning. Under intense lights, I expect they’ll grow enough to flavor many meals.

I’ll harvest lightly so the cuttings remain strong, and I’ll plant the basil out next June. This will become a rhythm in my gardening year: Set the basil plants in the garden, harvest as-needed, root cuttings in autumn and pot them up, grow them under intense light, harvest modestly through winter, repeat.

It’s easy. You want basil for life? You can grow that.

Basil cuttings root easily in water

Basil is one of the easiest food plants to grow from cuttings. About three weeks in water was enough to produce healthy roots on a tiny sprig.

Freshly-rooted basil seedling under lights

I wonder how a well-managed five-year-old basil plant looks in the landscape. Similarly, I wonder whether a rooted cutting counts as a new plant, or just more of the original. This seedling started as a cutting from my herb garden and should provide seasoning for at least a few meals through the winter.

This link leads to You Can Grow That posts by other garden bloggers.

 
Small Kitchen Garden – You Can Grow That: Basil Forever

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Unlikely Starters in my Kitchen Garden

Ice on the rain garden

It’s still cold enough in Lewisburg, Pennsylvania for ice to form on the water in my “rain garden.” I use quotes because I dug a hole several years ago and it has been wet only in spring thaws and heavy storms—it’s dry most of the year. Haven’t yet decided what to plant in it.

Being a garden writer has changed me. Before I posted my first blog entry, I’d plant almost exclusively things intended for my stomach. I’d joke (and I still joke) that if the plant doesn’t come with a recipe, I won’t waste energy growing it.

There were exceptions. For example, I came across zinnia seeds that were supposed to be special and I planted some. They weren’t special. I also planted poppies year after year until finally two plants survived to adulthood. They met their demise under the lawn mower when my wife sent my oldest child with it into an unkempt flower bed.

How Garden Writing Changed Me

Through blogging I got to know other garden writers and a group of them in New England organized an outing to a public garden in very eastern New York… I have friends in that area I’d actually already met in person, so I used the outing as an excuse to visit.

Sedum sprouts as snow melts

A cluster of leaf buds sits on the soil line between stems that supported last year’s blossoms. I bought closeouts at the end of the season in 2014 and “healed them in” in my vegetable garden. I’ll transplant these into the rock garden I expect to create in April.

It was a most terrific day. I toured a gorgeous garden with people I had known only as avatars and Twitter names. As those people became “real,” my change began.

My friends all were giddy about the garden and it was easy to understand why: Textures and colors intertwined in displays I’d never have conceived. Gorgeous arrangements of rocks, wood, water, and living plants drew us from one themed area to another. The weather was perfect. The light was perfect. The people were perfect.

Ideas accumulated in my mind. Ornamental gardens around homes in central Pennsylvania are, for the most part “shrub-and-mulch” monstrosities (set shrubs and young trees throughout a planting bed and spread mulch). I don’t recall seeing mulch in the public garden (it was probably there, but I simply didn’t notice it); each themed area combined hardscaping and a variety of plants to interest a visitor looking up, forward, or down. Plants provided the ground cover that mulch provides in central Pennsylvania!

Hens and Chicks

Hens and Chicks were on sale at a yard sale late in 2014. I bought two for a dollar apiece and heeled them in in the vegetable bed next to the sedum. They’ll also move to a new rock garden in April.

I’ve resisted the change, but each subsequent visit to a show garden has provided more inspiration; more examples of ornamental garden design done well. And there’s another factor:

Whenever I attend a GWA event or a horticulture industry conference, it seems I bring home seeds and plants to try in my garden. When those aren’t edibles, I imagine my yard some day rivaling the many show gardens I’ve visited.

Am I close? Do I know what plants will look good together when they grow up? Do I have any ability to design an attractive ornamental garden? Does this paragraph contain enough questions? (No. No. Maybe. Do you think it contains enough questions?)

What’s in my Kitchen Garden Now

Last autumn, I grabbed a whole bunch of hardy succulents at a garden center—marked down to a fifth or less of their “in-season” prices—Tall-standing and ground-hugging sedums, and Hens and Chicks. I had also picked up some sedum roots at Cultivate ’14 and had nursed most of them into seedlings.

Hellebore bud in late winter

I fell in love with hellebores when I first saw their fleshy white flowers poking out of a snow bank. Prices for these plants always seemed high until I found a friend selling native plants at a local garden show last spring. I bought one from her and she generously gave me another. They went in the garden in early summer and spent a lackluster season there. Despite drawing full shade until late afternoon, one hellebore was already putting up flower stalks by the time the snow melted off of it as spring approached.

As gardening season ’14 ended, I simply ran out of time to install the planting bed I want for these succulents. To increase their chances of surviving winter, I “heeled them in” in my vegetable bed. They’ve been covered with snow for months, but it melted off while I was away last week. They look spectacular! Photos complete the story.

Given that the ground is still firm with surface frost and frozen through in some places, it’s astonishing to find so many plants looking alive and ready for spring. I’m ready to go; I wish the climate felt the same.

Horehound in late winter

Horehound doesn’t belong on this list. I added it two seasons ago, technically not as an ornamental element—it’s an herb. I included the photo because the plant is remarkable. Last season, the horehound emerged from winter dried up and burnt; all growth in 2014 came from the roots. This winter brought at least one month-long stretch where the temperature never rose out of the teens; it seemed colder overall than the previous winter. Still, snow melted away to reveal healthy, beautiful leaves on the horehound plant… it’s so true that snow insulates plants from winter cold.

 

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