Showing posts with label Herbs. Show all posts
Showing posts with label Herbs. Show all posts

Wednesday, April 9, 2014

Explore our Container Herbs Pinterest Board

Did you know that Johnny's is on Pinterest? Explore our new Pinterest Board, "Grow Professional-Quality Container Herbs."

Visit the Johnny's Pinterest Page
Container herbs provide some distinct advantages to growers of all abilities — commercial growers and their retail customers, as well as home gardeners.

Along with the versatility and portability that container herbs provide, herbs in containers offer added longevity and marketability.

Select specific varieties with demonstrated container performance 

For additional information on growing container herbs from Johnny's Research Team:

Monday, July 29, 2013

Herbs to Plant Now for a Fall Harvest

Looking to complement your harvest of fall vegetables this year? Herbs can be a great addition to your market offerings. Herbs like Parsley, Sage, and Leaf Fennel are perfect companions to your selection of winter squash and onions.

Below is a list of suggested Herbs that you can plant now to harvest this fall:
Parsley
Leaf Fennel
Sage
Oregano
Thyme
Root Parsley
 
Herbs are a great way for your customers to season their roasted winter vegetables. They can also be sold fresh for immediate use, or easily dried and stored to be used at a later date. 



Name those Herbs!
 
Leave a comment below this Blog post, and name the two Herbs featured in the photo above.

One randomly selected person who comments correctly will win a packet of seeds of each of the Herbs featured in the picture.

Sunday, February 12, 2012

Johnny's "Pistou" Fares Well in Writer's Mini Basil Trial

Pistou, our smallest basil, topped Green Globe in a head-to-head trial conducted by Helen Chesnut, a gardening columnist for the Victoria (British Columbia) Colonist.

Read story "February Brings First Hint of Spring" here.

Pistou Basil
Pistou is a Greek variety that does well in small pots. Leaves are small -- only about 1/2" in size. However, don't let its lack of size fool you; Pistou has a good strong flavor.

Helen also writes about Costata Romanesco, one of our top zucchinis. An heirloom, Costata Romanesco is a favorite Italian variety with great, nutty taste and a distinctive appearance. Costata is also a prolific producer of male buds and blossoms, which are excellent for cooking.
Costata Romanesco

Tuesday, January 31, 2012

Product spotlight: Pelleted Basil Seed

Pelleted Basil Seeds

Basil is usually directed seeded, and utilizing pelleted seed is a great time and money saver. Whether by machine or hand, sowing is more accurate. This, in turn, reduces the need for thinning as well as making weeding easier. We are pleased to offer two types as pelleted seed.




Genovese
Moveable Caterpillar tunnel

Nufar
Genovese, the classic variety used for pesto, is available as nonorganic pelleted seeds. It also is available as raw organic and raw nonorganic seeds. Genovese is tall, with smooth green leaves about 3" long. It's slow to bolt, so a good choice for multiple cuttings over a long season.

Nufar is an Italian large-leaf type with fusarium resistance. The leaves can grow to up to 4" long, and it can be used for field, greenhouse, and hydroponic growing. Nufar is available as raw organic seed or as nonorganic pelleted seed.

Tuesday, July 12, 2011

July Product Spotlight: Flowers and Herbs

Flowers




There is still time to plant more flowers to add vibrant color to your fall market offerings.
#1795G Antares Flashback calendula adds brilliant colors in shades of orange, peach, apricot, yellow, and cream with red and maroon undersides. Organically grown.
#1815 Sunny Smile (F1) is a "miniature" pollenless sunflower with golden orange petals surround a black disc. Sunny Smile is good for containers.
#1897 Little Becka (F1) is an unusual new brown dwarf sunflower. Little Becka is an early flowering full plant with large quantities of flowers.

Herbs

Extend your season into the fall with these essential herbs.
#2576 Caribe cilantro/coriander is new and our recommended substitute for Calypso. Caribe has good bulk and is great for salsa and other tomato dishes.
#529 Forest Green is our favorite, curled parsley. Its long upright stems allow for easy bunching. Forest Green has good flavor and appearance and is high yielding.

Friday, March 11, 2011

The Economic Outlook for Culinary Herbs

For a time in the 1990s, culinary herbs seemed to offer unlimited potential for local growers. There was an ever-increasing demand for fresh and dried herbs by consumers and restaurants. Fresh herbs commanded a higher price per pound than any other edible crop. Herb farming actually looked like a get-rich-quick scheme.

But, as with so many trends, the entrance of a few large-scale growers glutted the wholesale market. Internet ordering and next-day delivery services gave chefs access to a huge selection of fresh herbs from distant farms. The herb farming bubble popped.

That's not to say that culinary herbs can't be profitable. For many vegetable growers, they are still a top-grossing crop. But the most successful approach to herbs today is to consider them a valuable addition to a vegetable farm, rather than trying to make herbs the only crop.

Culinary herbs are a natural add-on that helps sell other veggies and raise the average purchase amount. Tomatoes cry out for basil, potatoes for dill, and winter squash for rosemary and thyme. By providing recipes, savvy growers are able to cross-sell many kinds of herbs. Growers who have existing relationships with chefs can explore the possibility of custom growing herbs for specific seasonal menus. Some growers do a good business selling potted herbs to restaurants for use in the kitchen or on tables. Supermarkets interesting in developing local food credibility may be open to selling herb bunches in water.

Herbs still have great potential for the mixed vegetable grower, but it's smart to study the market and look for niches before planting on a large scale. For a detailed discussion of the current state of culinary herb production in the U.S., see this report from ATTRA, the national sustainable agriculture information service.

Article by Lynn Byczynski of Growing for Market. Read more of Lynn's articles on vegetables, herbs, flowers, fruit, tools, cover crops, and sustainable agriculture in Catalog Extras at johnnyseeds.com.

Friday, September 17, 2010

Stevia: How sweet it is!

If you've hit your favorite local coffee shop lately for a caffeine fix, you've probably noticed little green packets on the condiments counter near the soy milk, half and half and sugar. Most likely you're looking at a natural, herbal sugar substitute known as Stevia.

Sweeter than sugar!
In its powder form, Stevia more than holds its own vs. artificial, chemical-based sweeteners in coffee or tea. It's not just for hot beverages, however.

The leaves of Stevia may be used fresh, dried, or as a liquid to sweeten just about any food. The plant, a native of South America, produces leaves that are said to be 15 times sweeter than sugar.

Here's an excellent article about Stevia from Mother Earth News. It covers the history of Stevia, nutritional and dietary aspects of the herb, and concludes with several recipes.

You can easily grow your own Stevia. It's a good herb for containers. Last winter, one of our international salesmen successfully grew several Stevia plants under a grow light in his office.

Here's some information about growing and enjoying Stevia from Johnny's Grower's Library:

STEVIA Stevia rebaudiana



Stevia plant at Johnny's Research Farm.

Description: Stevia is a tender perennial hardy in USDA Zones 9 and 10, or where temperatures do not fall below freezing. When grown as an annual, it reaches a height of 18-24 inches with bushy sideshoot growth. A native of South America, Stevia has been used as a natural sweetener for over 1,500 years. Today, the remarkably sweet leaves are used as a sugar substitute throughout the world. Virtually calorie free, sweeteners made from Stevia do not raise blood sugar levels, and are generally safe for diabetics.

Parts used: Fresh and dried leaves.

Culture: Recommended indoor planting method: Start seeds 6-8 weeks before last frost date. Sow shallowly in a well-drained soil mix in flats at a temperature of 68-75ºF (20-24ºC). Transplant to 3" pots when seedlings are large enough to handle. Do not over-water. For bushier plants, pinch back growing tips every few weeks for the first 1-2 months after germination.

Outdoor planting:
Stevia generally does not tolerate temperatures below 45ºF (9ºC). After all danger of frost has passed, transplant outside 12" apart. Stevia is also an ideal plant to grow in containers as a houseplant, or in the greenhouse. For container growing, choose a pot that is at least 14" across, and provide soil that is well-drained. Maintain even soil moisture, and provide shade in extreme heat.

Light/Soil/Water Requirements: Stevia performs best in average, well-drained soil in full sun. Avoid overuse of nitrogen-rich fertilizers, as they cause the plant to produce large leaves with little flavor. Do not over-water, especially when being grown as a container plant or when transplanting. In extreme southern areas and when growing in containers, afternoon shade may be need.

Pest/Disease Problems: Carefully watch for any signs of insect damage to the leaf. Whiteflies and leafhoppers may pose problems.

Harvest: Pick in the morning and before flowering occurs for highest sugar content. Leaves may be harvested throughout the season once the plant has become established, with the main harvest occurring in September or October. Fresh or dried leaves are delicious in salads, sauces, and beverages. To dry, hang small bunches of stems in a well-ventilated, dry area out of direct sun. Dried leaves may be ground into powder for storage. Fresh leaves can be used to make a liquid sweetener by steeping one teaspoonful of dried leaves in one cup of boiling water for 5 to 10 minutes.

Thursday, July 29, 2010

Product Spotlight August 2010

Direct-seeded herbs

Dill is one of the most versatile herbs.
It can be use for both cooking and bouquets.
It's not too late to direct seed herbs for fall! These annuals will be ready for harvest within 60 days and will benefit from the cooling temperatures of autumn:

Cilantro is the perfect accompaniment to late summer's eggplants, tomatoes, and peppers, to enjoy in Mexican, Indian, and Asian dishes. It tends to bolt in the heat of summer, but if you plant the slow-bolting variety Santo now, you'll have a good leaf harvest in 50-55 days.

Dill is useful for cooking in the leaf stage, or you can let it flower and use the pretty yellow umbels in bouquets. The best variety for flowers is Vierling. For high leaf yields in a small space, try the dwarf variety Fernleaf.

Leaf fennel makes a superb addition to salad mix when you cut it at the baby stage. Or, let it grow to full size and harvest the ferny, anise-flavored leaves.

Parsley takes about 75 days to maturity, but it's fairly cold-tolerant and can be grown during the fall in a hoophouse or under row cover.


Candy carrots
Napoli carrots are so
sweet, they're like candy!

Napoli carrot is a special Early Nantes variety renowned for its sweetness in cold weather. Napoli is ready for harvest in about 58 days, but it can be left in the ground to get sweeter as the weather gets cooler. In the South, carrots can be grown outdoors for winter harvest. In the North, Napoli is the perfect carrot for hoophouse production. Eliot Coleman, author of The Winter Harvest Handbook, plants them in late summer in an unheated hoophouse and seeds a sufficient quantity that he can harvest them all winter. Eliot calls them "candy carrots" and delights in the fact that children love these delicious winter carrots.

Napoli grows up to 7" long. It has smooth, blunt roots and strong tops. It's available as organic or nonorganic seed, and can also be ordered with conventional pelleting or pelleting approved for organic production.


Fall spinach

Spinach does best
in cooler temperatures.
Spinach is an important crop to plant in the next couple of months. In the field, it will flourish in the cooler days of autumn and will even withstand some freezing weather. In the hoophouse, it can be kept growing all winter if it's protected with row cover held above it on hoops. It's also a great crop to seed in fall and overwinter under Quick Hoops™ for early spring harvest.

The main obstacle for the fall spinach grower is getting seed to germinate in hot weather. If the soil is above 85F/29.4C, germination will be spotty at best. Before planting, cool the soil by watering it and covering it with shade cloth for a week. Or, if you are planting on a small scale, soak the seeds in water overnight, then drain well and put them in the refrigerator for a week. When the seeds sprout, they can be planted carefully.

Space is the best variety for fall planting because it is the most cold-tolerant and will continue to produce after first frost. For overwintering, try seeding Tyee in September for spring harvest.

Mache

Mache can be grown all winter.
The mild, sweet, nutty flavor and tender leaves of mache, also known as corn salad, makes it a perfect substitute for lettuce in late fall and winter. The small rosettes of dark green leaves are ready in 50 days. It can be grown all winter under Quick Hoops™ or in a hoophouse. It also can be grown in a planting tray in a cold greenhouse. Because it can tolerate cold, you can harvest it as needed throughout the winter. Be sure to plant enough for a long season of tender salads!



Quick Hoops™

4-foot Quick Hoops™ bender
Low tunnels made from electrical conduit bent with our new Quick Hoops™ Bender can extend the season this fall and next spring. The hoops can be covered with shade cloth to cool the soil for starting fall crops. Then the shade cloth can be replaced with row cover for frost protection in fall. Add a layer of greenhouse poly when the weather gets cold and you can keep many crops growing well into winter.

Last winter, we used Quick Hoops™ at Johnny's Research Farm in Albion, Maine to trial varieties and planting dates. For example, we started some lettuce in the greenhouse in September and transplanted into the Quick Hoops™ in October. Those plants grew a few inches and then became dormant until early spring. We direct seeded another round of lettuce in November, and those seeds didn't germinate until spring but were ready for harvest much earlier than spring-planted lettuce. You can read more and see photos on Johnny's Facebook page.

We'll be continuing our trials this fall and winter with the goal of identifying the best varieties for Quick Hoops™ production. You can expect to hear much more about this research in the future. In the meantime, we encourage you to experiment with these easy and inexpensive low tunnels to find the best timing for your own fall, winter, and early spring crops.