page 2“ NORTH LEEDS LANTERNâ€"Gardeningby Patricia VanBruggenThis being the month of July,and myfirst column on gardening,I'11 try towrite on gardening and houseplant culâ€"ture according to the time of year.Ify0u have a particular gardening problem,write the Leeds Lantern,and I'll try toinclude the answer in the next month'scolumn.We'll include popular houseplantproblems and a hint or two to make ourgardening jobs a bit easier.HERBALLHINISTired of paying a mint for a tinyjar of herbs?Try growing and preserv-ing your own.Growing herbs doesn't takemuch room,and they're easily preservedby drying or freezing.0nce you've tastâ€"ed home grown herbs,you won't want to bewithout them again.Most herbs can be started indoors inpots on your windowsill.As soon as dang-er of frost has passed,transplant themoutside or into patio pots.Herbs needrich soil,water and a sunny spot toflourish.Before colder weather hits,potthem up and move them indoors.Let's look at outdoor herb gardening.Annual herb seeds should be sown in lateMay or early June in prepared ground asthey do not transplant well.Annual herbsfor culinary use include:anise,basil,borage,chervil,summer savoury and sweetmarjoram.Perennial herbs should be sown in aseedling bed and transplanted when matâ€"ure,sometime during summer.Horseradish,one of the most persistent perennialculinary herbs,does not transplant welland should be sown in its permanent locâ€"ation.Mint,tarragon and thymeare best grownfrom root divisions or cuttings(notfrom seed).Fennel is quite often grownas an annual,although it may go dormantfor the winter and regrow each year asit is a perennial.Chives,rosemary,wintersavory and sage are also perennial.Biennial plants require two seasonsto produce a harvest;one season to esâ€"tablish roots and a second to grow tomaturity and then die.Three common bien-nial culinary herbs are caraway,claryand parsley.Parsley seeds should besown in early springand the plants keptover the winter either indoors or ina protected cold frame.Here are some general rules for growingherbs indoors:*Humidity:Herbs thrive where humidityis high but will tolerate a dry envirâ€"onment. .*LightzGive herbs the best light yourhome can offer.Some need direct light,others can be left further back fromthe window.*Temperature:The average home is warmenough for even the tropical herbs,butsome require a winter freeze to surâ€"vive.Tarragon,for example,can be placedoutdoors (on the windowsill if neces-sary) allowing it to get about 15 daysof frost.Then bring it in,cut it rightback to the soil,and new sprouts willgrow from the roots.*Watering:This is the most importantfactor.Don't allow the soil to completeâ€"ly dry out;keep it evenly moist.Harvesting Herbs: Pick herbs when theplant begins to flower.The young,tenâ€"der green leaves at the tip of theplant are the most flavourful.Cut eachsprig 4 to 5" from the tip of the plant.Rinse herbs well and Shake Off excesswater.Drying Herbs: If you prefer to dryherbs by the bunch(parsley,tarragon)dry them in a perforated paper bag sothey won't get dusty.The traditionalmethod is to tie them with a stringand hang them upsidedown in a dry,wellâ€"ventilated place.In two weeks,when theleaves feel dry and crumble easily,storethe herbs in airtight jars.Drying may be speeded up by oven dry-ing.Spread the herbs on a baking sheetand bake at IOOOF until brittle.Storing dried herbs: Dried herbs may bestored whole or crushed.Crush herbs witha mortar and pestle or by rubbing themover a coarse screen. Store herbs inairtight containers away from sunlight.Freezing HerbszYou can freeze herbs intwo ways -in springs or in crushed form.Springs should be tied together andwashed.They'll need blanching in steamfor one minutezPlace them in a wirebasket or strainer,hold it over a ketâ€"tle of boiling water,then plunge itinto ice water.Shake off excess moist-ure.Freeze the herbs in plastic bagsfor up to one year.To freeze chopped or crushed herbs,measure them into sections of an icecube tray.Add enough water to cover,and freeze.Label and store the cubesin plastic bags.These herbs will belimp when thawed,so drop the wholecube into a pot of soup or stew forbest results.In August's column,we'll cover the Onâ€"ion and its cousins:Garlic,Chives andthe Leek. ' R. L. GAMBLE LIMITEDPO BOX 128 PORTLAND ONTARIO 613 272-2809HARLEM RD.. PORTLAND. 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