Newspapers / State Port Pilot (Southport, … / May 13, 1992, edition 1 / Page 21
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Use herbs to spice up the garden By Bruce Williams, Ph.D. Brunswick County Cooperative Extension Service Just about every early American home had one. Folks on salt-free diets need one. Everyone who likes to garden would enjoy one. Answer: A herb garden. A culinary herb garden was an in tegral living part of every colonial household. Fresh herbs offer an ex cellent, flavorful salt substitute and a great ornamental focal point to any backyard garden. The beauty of an herb garden is that you can get year round pleasure from a very small garden space. A three-by-six-foot area can produce enough plant material to really spice up your meals. In order to grow a small culinary herb garden experts recommend that you have four to six hours of full sun, a well-drained soil with a pH adjusted to about 6.3, and a well mulched soil. A raised bed con structed from landscape timbers, brick or concrete block provides the needed drainage and at the same time creates a defined and manage able garden area. Peat, compost or finely pulverized pine bark added to your soil will help provide the organic matter needed for good soil drainage and nutrient holding capac ity. Soil test to adjust the soil to a pH of 6.5 (check with the NCSU PLANT Cooperative Extension Service of fice at Bolivia for free soil test in formation). In the event you cannot soil test, try adding one cup of dolomitic limestone to every 25 square feet of garden area. The addition of a hand ful of bonemeal or equivalent fertil izer (eg. 0-20-0) will encourage good root development. Thoroughly mix organic matter, soil, bonemeal and limestone to a depth of six in ches. You will get the most enjoyment from your herb garden if you select herbs that will fit your lifestyle. I knew a gardener in the Midwest who enjoyed growing mint for his iced tea. Over the years he had col lected dozens of different varieties of mint until his "herb" garden grad ually grew to occupy his entire backyard! A sprig of mint in iced tea or a mixed drink is a refreshing ad dition for summer relaxation. In ad dition, if the mint bed is placed near a patio or screened-in porch, the aroma is delightful. Thanks to McCormick, Sauer and other dry herb producers, many of us have become accustomed to the convenience and flavor of neatly packaged dried herbs. However, once you have tried the flavor of fresh, home-grown herbs the pre packaged dried stuff will become a distant second choice. At my house, we enjoy lots of pasta and salads. Sweet basil, chives, oregano, thyme, rosemary, dill and chervil are among our fa vorites. Sweet basil is a prolific an nual member of the mint family that can be eaten raw in salads or used in dozen of pasta recipes. Fresh sweet basil is a prolific producer and the leaves can be easily frozen for winter use. Chives are great on everything and also freeze well. In gardens at Williamsburg, chives are used as a border planting (like many gardeners use liriope) to enclose the herb garden. Dill is an annual mem ber of the carrot family whose leaves and seeds provide excellent flavor to potatoes, green beans and tomatoes. The number of herb species used for culinary purposes is mind boggling. In a recent conversation with a North Carolina herb pro ducer, they told me their operation grew over 350 different cultivars of culinary and fragrant herbs! A visit to a herb farm is well worth the time and effort. We are fortunate in eastern North Carolina to have several knowledge able herb growers. Margaret Shelton (Shelton Herb Farm, Leland; 919 253-5964), Dick and Sylvia Tippett (Rasland Farms, Godwin; 919-567 2705), and Great Oaks Herbs (Hampstead; 919-270-4119) all of fer an extensive selection of herbs and the know-how to get you started with your herb garden. In addition, I have some excellent publications that contain tips on growing a small herb garden and the names and ad dresses of other North Carolina herb growers. Be sure to send a SASE when requesting these publications. Send your gardening questions or comments to: The Plant Doctor, P.O. Box 109, Bolivia, NC 28422. 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State Port Pilot (Southport, N.C.)
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May 13, 1992, edition 1
21
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