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Show Herbs Have you been thinking how nice it would be to have a herb or so in the house that you could use during the winter. Well you can, according to Mel S. Burningham, USU Area Horticulturist. YOU CAN grow herbs such as parsley or chives in the kitchen window and use them all winter. If you look ahead and pot them or start them from seeds early you are able to season many of your foods all winter long. Herbs are not difficult to grow and seem to thrive when neglected, according to Mr. Burningham. They can be grown in small areas of the garden, in borders around the house, as well as in the home. THE MAIN thing to remember in growing herbs is to give them the right cultural cul-tural practices. Those grown in the sun have a more distinctive dis-tinctive flavor and fragrance. We must remember that some are annuals, some biennials, while others are perennials. The main annual ones are basil, borage, dill and summer savory. The biennials grown here are caraway, celery, fennel, and parsley. PERENNIALS are chives, garlic, horseradish, mints, rosemary, sage, thyme and tarragon. There are some herbs such as mint that have to be confined con-fined or they may lake over MOST OF the herbs are grown from seeds but there are some such as chives which may be divided and brought into the house for winter production. Fresh leaves may be harvested har-vested as soon as the plants have enough foilage to maintain main-tain growth. Plants have more oil and aroma if harvested har-vested when they are cool, or in the house, early in the morning. NOW IS the time to start some of the herbs from seeds so that you can enjoy them later, Mr. Burningham concludes. |