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doc13485 CEPFactsheet_Whittinghill_UsingHerbs_013018.pdf
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Page 1
24 item(s)
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figure (4)
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1 · FIGURE
2 · HEADER
3 · HEADER
4 · FIGURE
5 · TITLE
6 · TEXT
7 · TITLE
8 · TEXT
9 · TEXT
10 · FIGURE
11 · TABLE
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18 · HEADING
19 · LIST
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"text": "A Factsheet from the Cooperative Extension Program at Kentucky State University"
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"text": "By Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture"
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"text": "Most herbs can be used fresh in a variety of cooking dishes. The best time to harvest herbs depends on the type and planned use (please see table). Leaves harvested in the morning are best. Generally, cut no more than one-third of the stem's length during the summer. To prevent flowering, pinch off buds as they appear. Fresh herbs can be left on their stems for cooking if they will be removed before serving. Otherwise, remove leaves from stems before cooking."
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"text": "All Season\nBorage\nCaraway, leaves\nChives\nClary\nDill, fresh leaves\nLemon Balm, fresh\nLemongrass\nLemon Verbena",
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"text": "Before Flowering\nAnise, leaves\nBasil\nBetony\nChervil\nCilantro\nDill, leaves for drying\nFennel, leaves\nHyssop",
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"text": "During Flowering\nCatnip\nChamomile\nSaffron",
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"text": "Lovage, fresh\nMarjoram, fresh\nMint\nOregano, fresh\nRosemary\nSage, fresh\nSummer Savory, fresh\nThyme\nTarragon",
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"text": "Lemon Balm, for drying\nLovage, for drying\nMarjoram, for drying\nOregano, for drying\nParsley\nRue\nSage, for drying\nSummer Savory, for drying\nThyme",
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"text": "Drying Herbs",
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"text": "Tie 10 to 15 stems together in bunches and hang them in a warm, airy place to dry for up to three weeks.",
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