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Wednesday, January 23, 2019

Growing Sage

Part of our Culinary Herbs Series

Perennial Zones 4 – 8 (Hardiness Varies)

Sage is a shrubby perennial that’s an obvious choice for the kitchen.  From spring through mid summer, Sage displays blue to lavender flowers which are very attractive to birds.  It has an earthy, rich, spicy flavor and it is part of the mint family.

The most popular types of culinary Sage are Garden Sage, Golden Garden Sage, Berggarten Garden Sage, Dwarf Garden Sage, Tricolor Garden Sage and Window Box Sage.


Starting Sage from Seed

Seed Longevity:                                            2 years.
Seed Sowing Depth:                                     Surface, cover lightly.
Best Soil Temp for Germination:                   65 – 70 degrees.
Days to Germination:                                    15-21 days.

Spring Sowing                                           

Sow Indoors 6 – 8 weeks before last frost.  Transplant out after last frost date.

Fall:    Not recommended.




Winter Sowing



If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in the Spring.
For our article containing detailed information about Winter Sowing, see our separate article.



Growing Sage

Plant Size:                                                     1-3’ Height.
Growing Soil Temperature:                            55 – 80 degrees.
Spacing:                                                         12 - 18”.
Container Size:                                              12” x 12” good size for Sage.
Soil:                                                                Well-drained.                                                             
Watering:                                    Light, only during dry spells.  Avoid overwatering.
Light/Sun:                                    Full sun to light shade.
Fertilizer:                                      Add some compost throughout the year.

Other Care Tips:   


  • Prefers cool to warm temperatures and will need some shade during the hot weather.
  • Plant should be replaced every 4-5 years.
  • Remove flower spikes before they have a chance to flower.
  • After three years, trim off woody parts to encourage new growth.

Dividing Sage

Best to divide Sage every 4-5 years when the plant becomes woody.  Dig up the entire plant, and using a sharp shovel, divide it into sections.  Remove all woody parts and replant the tender sections planting at the same depth.



Softwood Cuttings of Sage

Take cuttings in spring when new growth is several inches in length.  Side shoots of 4" in length are perfect. Cut the stem at an angle and remove lower leaves leaving an inch or two of the stem bare.  Plant cutting bare side down into a well-drained soil mix.  No fertilizer is needed at this stage.
Wrap the container in plastic to keep in humidity.  Avoid having the leaves touch the plastic.  Place the pot in light but out of direct light.  Keep soil moist but never soggy.  Remove plastic when cutting grows roots.  A light tug that gives you some resistances means it has rooted.






Harvesting Sage

Start to harvest Sage once you see good growth on the plant.  Best harvested when tops of blossoms are barely open.  You can gather leaves any time.  Sage is most flavorful as flowers begin to open. Purple-leaved Sage tends to be more aromatic than green-leaved Sage.


Storing Sage



Fresh
Damp Paper Towel

This method works well for hardy herbs that have woody stems as well as a few soft stemmed herbs.

Clean and thoroughly dry the Sage.  Arrange lengthwise in a single layer on a slightly damp paper towel.  Loosely roll up the herb and transfer to a plastic bag or plastic wrap.  Label and store in the fridge.  Sage will stay fresh in the fridge using with method for up to 2 weeks.


Freezing

For best results, use frozen Sage within 1-2 years.  By freezing herbs, you will lose some of the herb's texture, but preserve the flavor.  Here are a few freezing options to consider:

Tray Freeze

Strip leaves off the stems of the Sage and spread onto a cookie sheet on a single layer. Freeze in freezer, then
place in a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.


Ice Cube Trays with Oil

This method works well for hard-stemmed herbs that would probably be cooked when adding to a dish.  The oil reduces some of the browning and freezer burn.
Clean and thoroughly dry herbs.  Mince and firmly pack herbs into an ice cube tray 3/4 full.  Add Olive Oil to fill and freeze.  Transfer frozen cubes into labeled freezer bags to store.


Flat Freezer Bag

Trim off the stems and place in a labeled freezer bag.  Squeeze out the air, flatten the freezer bag, label and store.



Drying

Sage contains more oil than most other herbs so it dries more slowly.  It is one of the best herbs to dry.   For best results, use dried Sage within 1-2 years.


Hang to Dry

Pick your Sage in bunches right before you intend to store them.  Tie the bottom of the bunch together with twine and hang upside down to dry in a dry, low humidity area. For added protection against dust, you can put the bundles inside paper bags with plenty of holes for ventilation.  When the herbs are dry, the leaves will crumble easily between your fingers.  Store in an air tight container.



Using Sage

  • Sage can be overwhelming so start with small amounts.
  • Use leaves fresh in recipes or add them sparingly to salads.
  • Dried sage is commonly used with Thanksgiving stuffing. 
  • It can be paired with pork, beans, potatoes and cheese. 
  • You can mix it into a soft cheese for a tasty bread spread.

To see the other herbs in the culinary herb series, click a tab below.

Basil
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Thyme





Love hostas or know someone who does?
Visit our website for great hostas at an affordable price!


Monday, January 21, 2019

Growing Thyme

Part of the Culinary Herb Series


The perennial shrub thyme certainly deserves a place in every herb garden.  Not only is it one of the most useful plants in the kitchen, it has attractive foliage, long-lasting flowers and it's an easy to care for compact plant.  English Thyme is used most often in cooking.

Types of culinary Thyme include Thymus Vulgaris, also referred to as Common Thyme, and includes summer, winter and French Thyme. 




Starting Thyme From Seed

Thyme seeds are difficult and slow to germinate, but it can be done.  It will take a year to get a good-sized plant.

Seed Longevity:                                           2 years.
Seed Sowing Depth:                                    Cover thinly.
Best Soil Temp for Germination:                  70 degrees.
Days to Germination:                                    7-10+ days.


Spring Sowing


Sow indoors 6-10 weeks before the last spring frost.   Plant outside 2-3 weeks before the first last spring frost.



Winter Sowing


If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in the Spring.

For our article containing detailed information about Winter Sowing, click here




Growing Thyme

Plant Size:                                                     Height 6-12”   Width 12”.
Growing Soil Temperature:                           70 degrees.
Spacing:                                                         12”.
Container Size:                                              Height:  6-8”   Width:  4 – 12”.
Soil:                                                                Well drained.  Rich soil produces large plants that are less fragrant.
Watering:                                                      Light.
Light/Sun:                                                     Full Sun.
Fertilizer:                                                      Very little, not necessary.
Good Companions:                                      Cabbage, Tomato, Eggplant.
Bad Companions:                                        Onion family.


                       Other Care Tips                                            

  • Trim leggy plants.
  • Lightly mulch after ground freezes.

  


Dividing Thyme

Divide Thyme after three or four years when the plant becomes woody.

  

Softwood Cuttings of Thyme

Take cuttings in spring when new growth is several inches in length.  Side shoots of 4" in length are perfect. Cut the stem at an angle and remove lower leaves leaving an inch or two of the stem bare.  Plant cutting bare side down into a well-drained soil mix.  No fertilizer is needed at this stage.

Wrap the container in plastic to keep in humidity.  Avoid having the leaves touch the plastic.  Place the pot in light but out of direct light.  Keep soil moist but never soggy.  Remove plastic when cutting grows roots.  A light tug that gives you some resistances means it has rooted.




Harvesting Thyme

Harvest only lightly the first year.  Best flavor is mid June and July or when the flowers are barely open.
Peel off leaves from the woody stem.  The stems from younger Thyme can be used as well as the leaves.  An established plant will keep coming back.


Harvesting Thyme Seeds

Shake the dry seed head to shake the seed free.  If they are ripe they will fall out.  If you break up the dried seed head, separating the seeds from the chaff will be time-consuming.

Storing Thyme


Fresh
Damp Paper Towel

This method works well for hardy herbs that have woody stems as well as a few soft-stemmed herbs.

  • Clean and thoroughly dry the Thyme.  
  • Arrange lengthwise in a single layer on a slightly damp paper towel.  
  • Loosely roll up the herb and transfer to a plastic bag or plastic wrap.  
  • Label and store in the fridge. 
Thyme will stay fresh in the fridge using with method for 2 weeks.




Freezing Thyme

For best results, use frozen Thyme within 1-2 years.
By freezing herbs, you will lose some of the herb's texture, but preserve the flavor.  

Here are a few freezing options to consider:

Tray Freeze

Strip leaves off the stems and spread onto a cookie sheet on a single layer. Freeze in freezer, then
place in a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.

Ice Cube Trays with Oil

This method works well for hard stemmed herbs that would probably be cooked when adding to a dish.  The oil reduces some of the browning and freezer burn.
Clean and thoroughly dry herbs.  Mince and pack herbs into an ice cube tray 3/4 full.  Add Olive Oil to fill and freeze. Transfer frozen cubes into labeled freezer bags to store.

Flat Freezer Bag

Trim off the stems and place in a labeled freezer bag.  Squeeze out the air, flatten the freezer bag, label and store.


Drying Thyme

For best results, use dried Thyme within 1-2 years.
Thyme is one of the best herbs to dry.  For drying, harvest Thyme when plants begin to flower.


Hang to Dry

Pick the Thyme in bunches right before you intend to store them.  Tie the bottom of the bunch together with twine and hang upside down to dry in a dry, low humidity area. For added protection against dust, you can put the bundles inside paper bags with plenty of holes for ventilation.  When the herbs are dry, the leaves will crumble easily between your fingers.  Store in an air tight container.

Using Thyme

  • Thyme is an essential element in Creole, Cajun, Greek and French Cuisine.
  •  Thyme can be paired with just about any kind of meat, poultry, fish or vegetable.
  • Thyme is usually incorporated during the cooking process as opposed to the last minute.


There's nothing like the aroma of fresh picked herbs!  Try growing some today and save money!


To view other herb articles in our Culinary Herb Series, see below.

Basil
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Sage




Love hostas or know someone who does?
Visit our website for great hostas at an affordable price!
SunsetHostaFarm.com




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