Growing Thyme - Homesteading 101

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, but it also 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 include 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

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

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

Harvesting Thyme

Harvest only lightly the first year. The 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 this 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 the 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 them 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 airtight 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.

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

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Pressure Canning Item List

Pressure Canning Item List

With this fast-paced and ever-changing world we live in now, there is no better time to learn to pressure can food.

Many people are taking a renewed interest in learning to can food in light of the recent world events taking place.

Pressure Canning Check List

In addition to saving money by buying food in bulk at grocery sales and farmers’ markets, a pantry full of jars of food can give you confidence that your family will stay safely fed.

Whether you are harvesting the food from your own large garden or farm or beginning to grow some veggies on your deck or porch, the art of canning food is a great way to stock up on items you regularly use. To learn the basics of pressure canning, a good book like this one is very important.

There are some essential kitchen appliances that you will need to get started. The cost of some of these items may seem a bit daunting at first, but the investment will be well worth it.

Pressure Canner

First, you will need a pressure canner. NOT a pressure cooker, but a pressure canner. A pressure canner is used to cook, sterilize, and preserve low-acid foods that are to be canned for future use.

Water Bath Canner

Another way to can food is by using a water bath canner. This is a large pot with a jar rack. It is used with all high-acid foods. High-acid foods include all fruits, jams, jellies, pie fillings, pickles or condiments, and tomatoes with added lemon juice.

You will need a good supply of canning jars, lids, and rings. These three items come together in a case of canning jars.

You cannot use just any jar in canning food. Canning jars are specially designed to withstand the high temperature of steam pressure processing and the low temperature of freezing. These jars will be labeled as canning and/or freezing jars.

Canning Jars

These jars come in a variety of sizes, most commonly found are:

Pints.
Pint jars are great for just about anything you want to add to them for smaller portions.

Quarts.
Quarts are a great family-size jar. They are ideal for canning whole fruits and vegetables like peaches and green beans, or for just for canning larger portions.

Half Pint or Jelly Jars

Half Pints. This small size is great for creating gifts or small batches of jams, jellies, or preserves. Some smaller or cut vegetables may fit in these jars if using a wide-mouth canning jar.

Canning jars also come in what’s known as “regular mouth” and “wide mouth” jar openings. The only difference is the size of the jar opening.

Lids and Rings

You can sometimes find some canning jars at thrift stores, or maybe you have a relative that no longer does canning and has a stash of jars. If you find some of these older canning jars, you may need to buy lids and rings to go with those jars.

There are reusable lids available now that are called “Tattler” lids that are made in the USA. They also come in sizes suitable for both wide mouth and regular mouth jar sizes. You can use these with pressure canners, water bath canners, and vacuum sealers.

There are also plastic lids for canning jars for use in storing the jars in the fridge after they've been unsealed.
Plastic lids that fit canning jars

Pressure Canning Quick Guide

You will need various kitchen/canning utensils to make your canning projects easier. You can buy a kit of items like the one below that has most if not all of the items you will need.

Utensil Kit

Or you can purchase items separately. You will need:
Funnel that fits jar openings

Ladels

Jar Lifter

Other supplies you may need, depending on the types of food that you intend to can, are:

Pickle Crisp (for pickling veggies and pickles)
Citric Acid, commonly used for home canning tomatoes
Canning Salt (Not regular salt)

Real Fruit Pectin for homemade Jam and Jelly recipes
5% Vinegar You will probably use large amounts of this.

Vinegar is used in the pressure canner to prevent minerals from hard water from building up on the jars or on the inside of your canner. Vinegar is also used along with water to fill jars of some foods to be processed.

There are also seasoning packets available for use in canning like salsa tomato mixes, pickle mixes, potato seasonings, etc. Mrs. Wagers' brand is very popular with canners. My favorite is the salsa packet below.

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So what are you waiting for? Learn to pressure can and water bath can and start saving money on food and getting some much-needed food security!

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Signs of Spoilage in Home Canned Foods

Prep for Making Fruit Jellies and Five Steps to Waterbathing

Why Canning Jars Break

Reasons for Loss of Liquid in Canning - Siphoning

Canning Jar Sizes and Their Uses

Reasons Canning Jars and Contents Darken

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Pressure Canning Quick Guide

Canning Jar Sizes

Canning Jars Sizes and Their Common Usages

Mason jars have many uses, but the glass in them is particularly molded for use in home canning to preserve food. The mouths of Mason jars have threads on their outer perimeter so they can accept a metal ring when it is screwed down onto them.

Growing Kale

A hardy biennial usually grown as an annual.
Height 12-18" Width 8-12"

When it comes to Kale in salads, Kale adds substance, color, and most importantly nutrition. Its colorful leaves are packed with vitamins and minerals. Kale's leaf texture can range from deeply puckered to deeply frilled.

Types:
Curley Leaf (Scotts Kale). Noticeable pungent flavor with a peppery quality....

Dinosaur Kale. Hearty leaves that are tall and narrow. It retains its firm texture even after cooking. It is slightly sweeter with a more delicate taste.

Red Russian Kale. Flat, fringed leaves that resemble large Arugula leaves. Great sweet flavor with a bit of pepper.

Rape kale (aka Leaf and Spear). A cross between a curly leaf and plain leaf.

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Starting Seeds of Kale

Seed Depth:                     1/2"
Seed Spacing:                  3"
Days to Germinate:           5-7 days.
Days to Harvest:
70-95 from seed. 55-75 days from transplants.
Seed Longevity:               2 years.

Sowing Indoors:

Spring: Sow 5-7 weeks before your last average frost date. Plant out as transplants 1-2 weeks before your average expected frost date.

Sowing Outdoors:

Spring: Direct sow 2-4 weeks before your average last frost date or as soon as the soil can be worked.

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 full Winter Sowing article, click here.

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

Growing Kale Plants

Growing Temperature:          60-65 degrees down to 20 degrees.
Plant Spacing:                      Thin plants to 12-15" apart.
Container Size:                     6-8" depth.
Sun/Shade:                           Part sun/part shade.
Soil:                                       Rich in nitrogen.
Watering:                               Consistent moisture for best flavor.
                                              Water heavily during the growing season.

Fertilizing:
If grown in nutrient-rich soil, your Kale plants won't need any fertilizer until after the first flush of leaves. Then one side dressing of balanced fertilizer is all that the plant should need for the growing season.

Harvesting Kale

Harvest Kale when the plant is 8-10" high, starting with the outside leaves. To harvest the entire plant, cut 2" above ground level. The plant will sprout new leaves in 1-2 weeks.

Using Kale

Remove stems before cooking.
Use young leaves raw in salads
Substitute Kale for spinach in any recipe.
Kale chips, kale pesto, sauteed Kale, Kale Quich, Kale Soup, Kale slaw.
Kale can also be used as a garnish!

Storing Kale For Later Use

Although tender green leaves, like Lettuce, can't be preserved well, the thicker leaved greens can be.
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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Kale is one of the most nutrition crops you can grow. I love kale in soups, stir fries, steamed or even eating baby kale leaves in salads. It's often found in mesclun and lettuce mixes to add a deep green color and crunchy texture.

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Growing and Using Comfrey

A great organic idea for your veggie garden!

One of the most popular plants to grow in an organic vegetable garden is the Russian Variety of Comfrey specifically Bocking 14.

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

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

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.