Agriculture Reference
In-Depth Information
Oregano ( Origanum vulgare )
Oregano is a commonly used herb in Italian dishes and sauces of many kinds. It is a strong herb,
one of the more robust fragrances, and has attractive foliage.
Because it's a native of the Mediterranean region, it's no surprise that oregano tolerates poorer soil
and doesn't like to keep its feet wet. Oregano is hardy to zone 5 and prefers full sun. South of zone
7 some afternoon shade will be appreciated.
Start oregano from seeds either indoors or outside. If sowing seeds directly outdoors, wait until the
soil temperate is at least 55°F. Plant seedlings indoors six weeks before the last frost date and allow
up to two weeks for seed germination. Transplant when seedlings are around 6 inches tall and
pinch off the tallest-growing tips to encourage bushier growth. Space plants at least 12 inches apart.
Harvest oregano at any time, but expect the best flavor right before the flowers appear. Cut off the
outer stems first as they will mature ahead of the growing center. Don't harvest more than half the
plant at one time or your oregano will not have enough energy to survive the winter.
Use oregano fresh throughout the growing season. Store extra by freezing or drying the leaves.
Sprinkle oregano leaves on salad to add extra flavor, or chop it up and sprinkle over meat on the
grill.
Parsley ( Petroselinum crispum )
Parsley is a biennial plant with attractive leaves high in vitamin C. It's a pretty plant in the garden
and a nutritious herb in the kitchen. Enhance the flavor of sauces, herb butters, rice, and stir-fries
with the flavorful leaves. The roots of the Hamburg parsley are also edible and similar to parsnips.
Parsley comes in flat leaf, curly leaf, and root-producing varieties. Flat leaf, also called Italian
parsley, is generally more nutritious, while curly leaf parsley is used mostly as a garnish to enhance
the appearance of food.
Parsley is slow to start from seeds. You can soak the seeds in water overnight to help speed up
germination. Try to keep the soil at about 70°F and that should help as well. Start seeds six weeks
before the last frost date so your parsley will have a good start when the weather is warm enough to
transplant them outdoors.
Parsley should be harvested before flowering begins unless you want the plant to set seed. You can
let the parsley overwinter under a layer of mulch and in the spring the plant will flower and set
seed so you'll be able to gather the seed by late spring and set out new plants for the year.
Keep the parsley in moist soil and provide part shade when the summers are too hot. Parsley appre-
ciates a thick layer of mulch or compost—as most of the vegetables and herbs do.
 
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