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Sage Advice on Herbal Gardening

The harvest season is in full swing. Basil, mozzarella, and tomato salads, grilled rosemary lamb chops, and fresh salsa with cilantro top my list of favorite eats, and the peppers look festive hung up to dry with my other herbs.

This summer was a joy for gardeners and we couldn't be happier with the crop that came out of the garden! We are happy to report that sales were better than ever and our charity partner, Easter Seal's Camp Hemlocks, will be receiving a very sizeable check this year. The folks at the camp had a ton of fun in the glorious weather, and thanks to your continuing support of our program, a lot of campers who would not have attended otherwise got to participate. We are so pleased to be part of this and so should you!

Keep in mind these sensible tips when wrapping up the growing season outdoors:

The tender herbs like rosemary should be brought in as a whole plant or you'll forfeit what's left outdoors. Cut back tender perennials like lemon verbena, scented geraniums, rosemary, lavenders and lemongrass (if they are not hardy in your area) before bringing them in. A special note on chives: Let the tops die back and the roots freeze before you dig them up and bring in. And don't forget annuals like basil, dill, cilantro, and sweet marjoram (a tender perennial that should be treated as an annual) really cannot be dug up to bring indoors. Don't fret! You can still grow them indoors, just start them from seed, or buy them as plants in the fall specifically to grow indoors.

Happy harvest, and best wishes for a superb fall season,

 

As always,