TIPS on HARVESTING - Joanne Patterson
LETTUCE -Leaf and Romaine- For the crispiest and sweetest harvest leaves about one Inch from the crown starting with the outside leaves so the plant can regrow. DO NOT pull the whole plant out by the roots.
PARSLEY – Cut stems at the base of the plant so new leaves will grow back quickly.
DO NOT cut all the stems from one plant but pick randomly.
There is curly parsley or Italian parsley.
CILANTRO – Pinch or snip leaves just above where 2 leaves are sprouting.
Pick leaves randomly, not all from one plant to keep it producing.
KALE Kale is packed with antioxidants, vitamins A, C and K.
The kale really needs to be harvested now while the leaves are tender. It is so prolific it is crowding out the lavender! There are two types -a large leafed Russian Red and a regular smaller leaf.
When picking kale use scissors or a knife and cut the leaves about 2 inches off the ground. Pick leaves from the outside of the plant for regrowth.
CHIVES – 0nion or garlic – Pinch or cut at the base of the plant.
In the garden also find THYME (lemon or English) BASIL, ROSEMARY, OREGANO, DILL.
The TEA GARDEN – have a refreshing cool or hot cup of tea using chamomile (dry the daisy-like flowers), peppermint, spearmint, lemon balm or lemon verbena.
