Growing Oregano - Homesteading 101

A hardy perennial in Zones 5 – 10 gardens, Oregano is a pungently aromatic plant that is one of the most important herbs in Italian, Greek and Mexican cooking.  It has a bold flavor and a hardy constitution.  It is also called Wild Marjoram.

The flavor of Oregano can vary greatly from variety to variety.  Greek Oregano is the spiciest. 

Starting Oregano From Seed

Seed Longevity:                                   One Year.

Seed Sowing Depth:                            Just cover.  Needs light to germinate.

Best Soil Temp for Germination:          60 degrees.

Days to Germination:                           7 - 14.

Spring Sowing:                                    Sow indoors 8-10 weeks before last frost.                                                                Direct sow 2 weeks before last frost.

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, click here.

            Other Sowing Tips                               

At 6” tall, thin seedlings to 12” apart.

Growing Oregano

Plant Size:                                                   Height 8-12” Spread 24”.

Spacing:                                                      18”.

Container Size:                                            12" diameter and  8+” deep.

Soil:                                                              Well-drained.

Watering:                                                      Thoroughly, less often. 

Light/Sun:                                                     Thrives in warm, sunny spots.

Fertilizer:                                                       None for the best-flavored foliage.

Good Companions:                                       Everything.  

Bad Companions:                                          Nothing.

                    

                                Other Care Tips                                       

• Flowers should be pinched off to keep the plants bushier and prevent them from early bolting.
• Allow plants to grow to 4” tall then trim lightly to encourage branching.
• Regular trimming will avoid plant legginess.                               

Dividing Oregano

Divide Oregano plants when the stems begin to die out or the stems become woody, or to simply make more plants. 

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            Spring Sowing                                             

Direct sow 4-6 weeks before the last frost date or as soon as the soil can be worked, or sow indoors 6-8 weeks before the last frost date. 

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 clear 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

To watch our 30 minute video on how to winter sow, click here.

Soft Cuttings

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 the plastic when cutting grows roots.  A light tug that gives you some resistance means it has rooted.

Overwinter Plant Care

Oregano plants should be cut back to ground level and covered with a layer of mulch.  Containers can be brought inside for the winter.

Harvesting Oregano

As soon as the leaves are large enough to use and before the plant flowers.

Snip the leaves individually or shear plants to 2” above ground level just before flowering and again a month before the first frost.  You'll get two harvests that way.

 

Harvesting Oregano Seed

Oregano seeds are tiny and develop after the flowers fade in late summer or fall.  Collect and thoroughly dry seeds before storing them in an airtight container.

Storing Oregano

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 Oregano.  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. 

Oregano will stay fresh in the fridge using this method for up to 2 weeks.

 

Freezing

For best results, use frozen Oregano within 1-2 years.

By freezing herbs, you will lose some of the herb's texture but preserve the flavor.

Here are some freezing methods:

Tray Freeze

Spread herb onto a cookie sheet on a single layer. Freeze in the freezer, then transfer the Oregano into a labeled freezer bag to store.  Since the leaves are frozen separately, later 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 the Oregano.  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 Oregano

Oregano is one of the best herbs to use in a dried form.  For best results, use dried Oregano within 1-2 years.

Hang to Dry

Pick your Oregano 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 Oregano

• Oregano adds zest to pasta and pizza sauces.
• It complements meats and vegetables.
• Garlic, onion, thyme, basil, parsley and olive oil are complementary partners.
• Makes a great ground cover.

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Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

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Epsom Salt for Roses and Bloomers!

Epsom Salt for Rose and Bloomers

You may have heard that Epsom Salt is a great, safe, effective and economical garden amendment for use on your flowering plants. But what is Epsom Salt and why is it so popular among rose gardeners?

Reasons for Loss of Liquid in Pressure Canning

Reasons for Loss of Liquid in Pressure Canning or Siphoning

First, if you've lost liquid during the pressure canning process, you're certainly not alone, but it's important to learn the reasons for liquid loss so it doesn't happen more often than you'd like.

Growing Mint - Homesteading 101

Mint is a hardy perennial commonly associated with sweets.  Mint lends a cool, peppery bite to plenty of dishes.  It’s very fragrant, fast-growing but it can be invasive.

Starting from Mint Seed

Mint is very difficult to grow from seed and most plants grown from seed will be different than the parent plant.  This is because they are hybrid varieties that don't come true to form when grown from seed.  Growing Mint from seed is not recommended, but here are the details.

Growing Mint

Plant size:                                 Height 12”–18” height  Spreading.

Spacing:                                    8-24”.

Container Size:                         2 seedlings in a 12” container.

Soil:                                           Avoid very heavy soil.

Watering:                                  Loves moist soil.

Light/Sun:                                 morning sun and part afternoon shade.

Fertilizer:                                  Fertile soil.  Diluted fertilizer every 2-3 weeks.

Good Companions:                  Peas, tomatoes.

Bad Companions:                    Keep away from other spices.  Taste can transfer.

        Other Care Tips              

•  The plant can be rather invasive as it spreads through runners underground.
• In fall, cut back the plant to the ground
• Trim off the top of the plant for compact growth
• Mulch plant before the first frost.
• Bring a plant indoors in later summer for winter.

herb mincer

Dividing Mint

Mint propagates well through rootball division.  Use a sharp shovel to cut into desired pieces and replant at the same depth.  Dividing a Mint plant every two or three years will help keep the fresh scent and the flavor of the mint nice and strong.

Softwood Cuttings

Cut off a 4” sprig and place in 1” of water.  Remove leaves that fall below the waterline.  Small roots should appear under the water.  Change water every three to four days to prevent rot.  Wait another week then plant in soil.

Harvesting Mint

Right before flowering, cut the stems 1 inch from the ground. You can harvest one mint plant two or three times in one growing season. You can also just pick the leaves as you need them. You can grow the plants indoors for fresh leaves throughout the winter.

Storing Mint

Fresh
Bouquet Storage

This method works well for tender herbs with soft stems and leaves.

Clean and thoroughly dry the herb.  Trim the end of the stems and remove any wilted or browned leaves.  Place the Mint in a Mason jar or clear glass with 1" of water like a bouquet of flowers. Loosely cover with a plastic bag or cling wrap.  Label and store in the fridge.

Mint will stay fresh in the fridge with this method for up to 2 weeks.

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Freezing

For best results, use frozen Mint 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

Spread herb onto a cookie sheet on a single layer. Freeze in the freezer, then transfer the mint into a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.

Ice Cube Trays

Clean and thoroughly dry the mint.  Mince and pack firmly into ice cube trays 3/4 full.  Add water to fill and freeze.  Transfer frozen cubes into a labeled freezer bag to store.

Flat Freezer Bag

Clean and thoroughly dry the mint.  Chop herb into 1/2" pieces, place in a labeled freezer bag. Squeeze out the air, lay flat and freeze.

Drying Mint

For best results, use dried Mint within 1-2 years.

Hang to Dry

Pick your herbs 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 airtight container.

Using Mint

• Perfect for summer salads and to liven up a sauce and to brew fragrant teas. 
• The flavor is also used to temper spicy curries. 
• Mint complements fish, chicken, lamb, and spices up vegetables like carrots and peas. 
• Spices up salads, too.

Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

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Growing Arugula -- Homesteading 101

GROWING Arugula 

aka  Rocket Roquette 

Cool-season annual plant

Height:  6-12"       Width 8-10"

The leaves of Arugula provide a spicy zing when added to salads.  It will grow a rosette about a foot wide and equally as tall.  It's a cut-and-come-again plant.  It boasts several health benefits.  It is an excellent source of fiber, rich in Vitamins A, C, and K as well as a good source of calcium, iron, magnesium, phosphorus, and potassium.

Types:

Wild Arugula.  Grows up to 2' tall with jagged leaves and a yellow flower.

Rocket Salad.  A weaker peppery flavor.  The plant grows up to 3' tall.  It has lobed leaves and a white flower.

   

Starting Seeds of Arugula

Seed Depth:                    1/8" on the soil surface and tamp down.
Seed Spacing:                 3-4"  Thin to 4-6".
Days to Germinate:          7-14 days.
Days to Harvest:              3 weeks/baby leaves,  45 days mature.
Seed Longevity:               4 years.

Sowing Outdoors

Direct sow in the ground or in containers as early as when the soil temperature is 40+ degrees.

 

                          

Winter Sowing

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

To see our detailed article about Winter Sowing, click here.

To watch our 30 minute video on how to winter sow, click here.

 

  

Growing Arugula Plants

Growing Temperature: 
    
Arugula is frost hardy enough that it can grow through the winter in a cold frame or unheated greenhouse.

Plant Spacing:                  12-18" apart.
Container Size:                 8" depth is enough.
Sun/Shade:                       Full sun, some mid-day shade.
Soil:                                   Rich, compost.
Watering:                           Consistent moisture for best flavor.


  

 
Fertilizing:

Since greens are such a  fast-growing crop, as long as they are grown in rich soil there may be little need for further fertilization.    That said, a liquid balanced fertilizer when the seedlings are 4" tall will give your greens a boost and carry them through their short season.  After the temperatures warm, though, the leaves of Arugula will turn bitter and no amount of fertilizer will help at that point.

 

Harvesting Arugula

Harvest when leaves are 4-6" tall.  Harvest outer leaves.  Harvest until leaves taste too strong.  Harvesting often will encourage new growth.

Using Arugula

• A great addition to any salad, but use sparingly for a mustard-like flavor.
• Pizza toppings.
• Add Arugula flowers to salads in late spring and summer for their peppery flavor.
• Cook larger leaves with other greens.
• Small leaves tend to be milder while the larger has a more peppery taste.
• Arugula goes well with most meats, especially grilled meats.

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Storing Arugula For Later Use

Remove Arugula's tough stems, clean and dry.
Although tender green-leafed plants, like lettuce, cannot be preserved well, the thicker leafed greens can be preserved.

Fresh

• Clean and pat dry.  Bundle stems lightly, place on a paper towel (to absorb moisture) and wrap in a plastic bag.  Keeps in refrigerator for 10 days.

  

Freezing for Later Use in Chilis, Soups, Sauces, and Casseroles.

• Steam or saute' leaves, chop them and store in freezer bags.
• Puree with water and freeze into ice cube trays.
• Clean and dry the leaves and store in quart size freezer bags.
• Frozen leaves will keep for 6 months.
• Blanching the leaves for two minutes first will extend freezer storage to 14 months.

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Growing Spinach - Homesteading 101

Spinach is a cool-weather quick-growing annual related to Beets and Swiss Chard. Spinach has high amounts of carotenoids, Vitamin C, Vitamin K, folic acid, iron, and calcium. It is one of the healthiest salad choices you can make.

The Basics

Annual
Height: 6" to 3' Width: 3" to 15"

Types:
Savory Spinach. Dark green crinkled leaves. It grows flatter compared to other Spinach. It tends to be more cold-hardy and becomes sweet and crispy after a frost.

Flat-Leaf Spinach. Grows more upright and easier to wash.

Semi-Savory. A hybrid between the two. Leaves aren't as crinkled or as smooth.

 

Starting Seeds of Spinach

Seed Depth: 1/2" deep

Seed Spacing: 2" apart, thin seedlings to 4-5" apart. Mature 10-12".

Days to Germinate: 1 week at 60 degrees.

Days to Harvest: 20-30 days for baby greens.
35-45 days mature leaves.

Seed Longevity: 1-3 years.

Sowing Indoors:
Spring: Sow seeds 3-4 weeks before your last average frost date. Transplant out as soon as seedlings are easily handled. Note that spinach doesn't always transplant well.

Sowing Outdoors:
Spring: Direct sow in the ground or a container as soon as the soil can be worked. Succession sow every 2 weeks until mid-May. Covering with a shade net or row cover will hasten germination.

Fall: Direct sow in the ground or container 6 weeks before your first average frost date.

  

Winter Sowing:

If you haven't tried winter sowing, you're in for a treat. This method is especially good for sowing herbs and greens. 

Winter sowing is basically sowing seeds in the bottom of a milk jug during the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in Spring.

For a detailed article all about Winter Sowing, click here.


 

Growing Spinach Plants

Growing Temperature: 41 - 75 degrees. Survives light frosts.

Plant Spacing: 5" to harvest small or 8-12" for mature leaves.

Container Size: Spinach has a deep taproot. The pot must be 12" deep.

Sun/Shade: Full sun to part shade.

Soil: Well-drained, sandy soil rich in organic matter.

Watering: Water consistently for the best flavor. Water stress will cause Spinach to bolt early.

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Fertilizing:

Since greens are such a fast-growing crop, as long as they are grown in rich soil there may be little need for further fertilization. 

That said, a liquid balanced fertilizer when the seedlings are 4" tall will give your greens a boost and carry them through their short season. After the temperatures warm, though, the leaves of Spinach will turn bitter and no amount of fertilizer will help at that point.

Too much nitrogen gives Spinach a metallic flavor.

 

Growing Tips

When the Spinach plant is about to bolt, pull the entire plant to harvest before the leaves become bitter.

Shade the plant at temperatures over 80 degrees.

Cut the entire plant an inch above ground level to encourage the plant to regrow another crop of leaves.

Harvesting Spinach

Harvest anytime Spinach is large enough to eat. Harvest young outer leaves to allow centers to grow larger and keep producing which also will delay bolting.

Using Spinach

Use fresh spinach for salads.

Chop fresh Spinach to add to chilis, soups or sauces two minutes before serving.

Sauteed Spinach, Spinach Dip, Spinach Salads, Creamed Spinach.




Storing Spinach For Later Use

Spinach loses its nutritional quality quickly after harvest, so harvest right before processing.

Although tender green-leafed plants, like lettuce, cannot be preserved well, the thicker leafed greens can be preserved.

Fresh
Clean and pat dry. Bundle stems lightly, place on a paper towel (to absorb moisture) and wrap in a plastic bag. Keeps in refrigerator for 10 days.

Freezing for Later Use in Chili, Soups, Sauces, and Casseroles.

Steam or saute' leaves, chop them and store in freezer bags.

Puree with water and freeze into ice cube trays.
Clean and dry the leaves and store in quart size freezer bags.

Frozen leaves will keep for 6 months.

Blanching the leaves for two minutes first will extend freezer storage to 14 months. 

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