HERB SAMPLER BOOK

 

Starting in March, 2023 the HERB SAMPLER Second Edition  (Autographed Copy) is available at Snavely's Garden Corner, Chambersburg, PA.

Herb Sampler Second Edition is still available on Amazon (no autograph)

In 2012, I finally self-published the first edition of the Herb Sampler. It sold well on Amazon but much better from my inventory to friends, neighbors, relatives and visitors to herb classes, fairs and festivals. It is small and was published as a paperback. Barbara Petrucci, my friend and also an artist, provided art sketches for most of the book. 

The idea for the Herb Sampler began when customers at the Master Gardener plant sale herb table wanted to know what to do with the herbs they were buying. This book was written to provide a sampling of information about herbs and herbal uses. It encouraged readers to check the Webliography and Bibliography for other resources and books with additional information.

Since the 2012 publication of the Herb Sampler, and working with the Penn State Extension Master Gardeners in Franklin County, Pa., I have learned so much more about herbs, especially about their uses and care. Helping to oversee the demonstration herb garden has added practical experience that has improved the information included in the Herb Sampler Second Edition. Both books are excellent for beginners and the more experienced. 

As a Master Gardener representing Penn State I use research-based information to answer questions and present programs as well as working in the demonstration gardens. The information presented in the book has been researched.

In this Second Edition I have added more sections such as Selecting Herbs, Making Ingredients, Edible Flowers and more ways to Preserve Herbs.  I learned a new, convenient way to dry herbs and this method of refrigerator drying is described as well as the use of a dehydrator. Barbara has, once again, contributed many art sketches throughout the book. 

There is updated and additional information plus new recipes, many courtesy of our Herb Team and their creative use of herbs for refreshments at classes and events. 

What the book does not include is detailed information about individual herbs. Look for updated references for both print and on the internet as well as an Index.

The Second Edition Herb Sampler has grown from small paperback to a Trade Paperback with my photo of Sage and Rosemary.

 

GINGER Fragrant Zest

 

ZEST FROM THE GARDEN GINGER

GINGER (Zingiber officinale)

Ginger is the 2023 Herb of the Year™ of the International Herb Association. This is the tropical plant whose rhizomes are found in the grocery store. It is known as true ginger and is one of the oldest known spices. It has a peppery and sweet taste with a spicy tang and the smell of lemony citrus.

The plant grows from a tuberous rhizome. It is native to humid, tropical forests in Southeast Asia and thrives in hardiness zones 9 to 12. The rhizomes are brown to golden colored with a corky outer skin. The inside is a pale yellow and has a spicy scent. It grows 3 to 4 feet tall on a straight stem and has a 2-to-3-foot spread. The alternating leaves along the stem are tapered in shape and 6 to 12 inches long. It can flower in the fall on 1-foot-tall stems with yellow and purple flowers and capsules hold small black seeds. The rhizomes grow underground horizontally sending up sprouts and making new rhizomes.

With planning and a little effort, successfully growing and enjoying fresh ginger from your garden is possible.  Although this is a tropical plant, it can be successfully grown in Pennsylvania if started indoors in March and transplanted after the last frost date outdoors.  

If you are inspired to grow ginger, grocery store ginger may be treated with an inhibitor to prevent sprouting. Nurseries, garden centers, or seed companies are better sources for your rhizomes.

Growing

Bill Gifford, Columbia County Master Gardener, has written guidelines for growing and harvesting ginger.

Select pieces that are firm, healthy, with no signs of damage, and have growth buds from which the green shoots grow. Cut the rhizomes into 3-inch pieces having at least three growth buds. Allow the cut to callus over for a week.

For planting, select a potting medium that is loose, loamy, and rich in organic matter. Place the soil in a two-part container that allows watering from the bottom. A tray that is 11 x 21 x 4-inches provides room to propagate six pieces. Lay the ginger horizontally on top of 3 inches of moist medium and cover with an additional inch of moist potting mix. Since ginger prefers dryer soil when sprouting, you need only water from the bottom every five to seven days until sprouts appear. At that point, water sufficiently to keep the soil moist but not wet. A seeding heating pad and a grow light will provide the necessary warmth and 16 to 18 hours of light required for good results. Because ginger is very slow to sprout, your patience may be tested.

After the danger of frost has passed and the evening temperatures are above 40°F, it is time to harden off your plants for five days and prepare for planting outside. A sunny site with loose, loamy, well-drained soil and a pH of 5.5 to 6.5 provides ideal growth. Place the rhizomes in a three-inch shallow trench, 3 inches deep and 12 inches apart with the sprouts just visible above the soil.

Containers

Ginger may also be grown in a large container and brought inside in the fall.

The rhizomes may also be planted in containers; plant one rhizome in each 12-inch diameter or larger container. When you see new shoots forming or when the pink shoulders of ginger start to appear, hill your plants with an inch of soil and add a granular fertilizer. The plants will require deep watering two or three times a week.

Harvesting

In autumn, after a frost kills the leaves, your ginger is ready for harvest. Gently dig up the beautiful cream and pink-colored ginger. Save the small rhizomes for use in stir fry or salads. After putting ginger in a resealable plastic bag, press the air out and store it in the crisper drawer of your refrigerator for up to two months. Also, you may store whole or grated ginger in airtight containers in the freezer for up to six months.”

Uses/Storage

Young rhizomes are juicy and fleshy with a  mild taste and are used in stir fry or salads. After putting ginger in a resealable plastic bag, press the air out and store it in the crisper drawer of your refrigerator for up to two months. Also, you may store whole or grated ginger in airtight containers in the freezer for up to six months.

Research has determined that ginger can help alleviate nausea. Ginger candy and ginger tea are good ways to get ginger in your system.

Make ice cubes with 3 Tbsps of grated ginger, 4 tsps lemon juice, 3 Tbsps each of honey and water. Whisk together and freeze. Makes 4. Add 1 to a cup of hot black tea (Oh, Earl Grey. Yes.), cover and steep for 10 minutes. Soothing for a sore throat with the added honey. Or just go for the classic Ginger Tea recipe,

CKagan, Master Gardener

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Interested in herbs? Looking for a gift?

Perfect for a hostess gift, or birthday or housewarming.

And there is a price reduction as we look forward to spring gardening.

 Check out the Herb Sampler on this Blog  

SPECIAL Price reduction on this 5  *  *  *  *  * book

The Second Edition Herb Sampler (2019) is available through Amazon. 

Just click this link to find it.