will notice that we have discontinued with the plant list
in our annual newsletter. Our plant selection changes
from year to year and we feel that if we give you a list,
we should have all the plants on it available to you.
Over the years it has not been profitable to keep our
everlasting plants on the racks for our customers. So
we have gone to a "call" method. If you wish
to have a flat or flats of everlastings, you need to let
us know by the end of March so we can have them ready
for you. There are also a lot of plants we do not keep
on the racks since the demand for them is small. We have
them, so if you do not see the plant you want, be sure
to ask and we will do our best to accommodate you.
There are quite
a few new varieties this year along with our unique regulars.
We have added to our list of lavenders. We carry quite
a few tender lavenders. A lot of people do not wish to
take the time to care for a tender plant - one that will
not survive our winter if left out of doors. If you keep
them in pots all summer, and just bring the pot in the
fall, you will have no trouble having the plant survive
the winter. They will bloom continuously in your house,
and the smell is fantastic. When spring comes, out they
go again. Lavenders are easy to care for as a house plant
since they are not susceptible to bugs or diseases. We
have a few new rosemaries this year also. One that we
carried in a limited supply last year was Barbeque Rosemary.
This rosemary has a light barbeque taste, great for grilling
in the summer. We have a miniature rosemary for those
of you that have fairy gardens or trough gardens. Along
with the miniature rosemary, we have elfin. Elfin thyme
is a very low growing, non flowering thyme. These are
just a few of the new varieties we have. Come and enjoy
browsing through our plants racks - we know you will find
something just perfect for your garden or patio.
Herb of the Year 2017 - Cilantro/Coriander
is an annual herb, where cilantro is the green plant and
the seeds are coriander - both are edible. Different people
perceive the taste of cilantro differently. Those who
like cilantro say it has a refreshing, lemony flavor.
Those who dislike it say it tastes soapy and smells rotten.
The fresh leaves are an ingredient in Mexican cooking.
Doriander seeds are used mainly in Indian cooking.
It is very difficult to grow cilantro.
It grows best in a well drained moist soil. It grows fast
in the cool weather of spring and fall. When the weather
gets warm the plant sends up long lanky flower stalks
bearing flat umbels of white or pinkish blossoms which
later produce coriander seeds. Plant cilantro in a bed
devoted to herbs where it can reseed. In order to have
cilantro all summer long, one must plant successive plantings
every 2 to 3 weeks. From the time of sowing seeds, cilantro
leaves can begin to be harvested in about 3 to 4 weeks.
Harvest while it is low - cut the leafy stems near ground
level. Avoid cutting more than one-third of the leaves.
The plants can withstand a light frost.
Peel and chop ripe mangoes into small
Chop jalapeño peppers
Cilantro leaves finely chopped
Add salt to taste after mixing ingredients
Chopped green bell peppers
Minced fresh cilantro
Chopped jalapeño peppers
Add salt and pepper to taste
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