Growing Savory.................
The cultivation of summer savory
Site: savory is an annual that rich, loamy soil and plenty of sun longs. Winter savory is an evergreen perennial and the ideal location for this low-growing shrub is a light, well drained soil in full sun.
Propagation: Sow seeds indoors savory and let the plants grow for about 7 weeks before transplantation to your herb garden. Plant seeds that would germinate after three weeks, 1 / 8 inch deep. Cover the seeds with soil, because they need light to germinate. Or you can seed in the garden after last frost, direct, keep it moist until it sprouts. Hardly to cover with light sand or fine soil. Germination is usually less than a week. Winter savory can be sown indoors or outdoors after the last spring frost.
Growing: Winter savory is breathtaking in front of the perennial border. It will thrive in your garden even when the temperature dips to minus 18 degrees. It grows to a height of 15 inches. Savory as quickly as frost in the air. Or you can grow savory savory or lemon (a summer variety) in a hanging basket or pot, so it has the side within a sunny kitchen window track.
Harvesting: You can harvest up to the savory slightly after 6 weeks, and in another month, you can harvest as normal. Harvest winter savory's fresh leaves as needed, to dry, branches, before plant flowers, bunch together and hang them upside down in a warm, airy place, then remove leaves and air-tight jar in one.
Culinary uses: The leaves have a bit of savory peppery taste with a thyme mint undertone. Savory is sweeter and lighter than winter savory. Both types of savory are used in the same way - they are the traditional flavors of beans and lentils. Savory is improved fish, vegetables, cheese and eggs, peas soups, beans and many other dishes. Tomatoes have a special affinity for savory, so you may try a little slip in the next tomato sauce. Savory blends well with other herbs, bring every flavor without overwhelming. Since the winter semester, summer savory is stronger than savory, so you go easy at first until you need to control the intensity. Winter savory, which should always be cooked is better suited to strong meat dishes and hearty stews bean.
Site: savory is an annual that rich, loamy soil and plenty of sun longs. Winter savory is an evergreen perennial and the ideal location for this low-growing shrub is a light, well drained soil in full sun.
Propagation: Sow seeds indoors savory and let the plants grow for about 7 weeks before transplantation to your herb garden. Plant seeds that would germinate after three weeks, 1 / 8 inch deep. Cover the seeds with soil, because they need light to germinate. Or you can seed in the garden after last frost, direct, keep it moist until it sprouts. Hardly to cover with light sand or fine soil. Germination is usually less than a week. Winter savory can be sown indoors or outdoors after the last spring frost.
Growing: Winter savory is breathtaking in front of the perennial border. It will thrive in your garden even when the temperature dips to minus 18 degrees. It grows to a height of 15 inches. Savory as quickly as frost in the air. Or you can grow savory savory or lemon (a summer variety) in a hanging basket or pot, so it has the side within a sunny kitchen window track.
Harvesting: You can harvest up to the savory slightly after 6 weeks, and in another month, you can harvest as normal. Harvest winter savory's fresh leaves as needed, to dry, branches, before plant flowers, bunch together and hang them upside down in a warm, airy place, then remove leaves and air-tight jar in one.
Culinary uses: The leaves have a bit of savory peppery taste with a thyme mint undertone. Savory is sweeter and lighter than winter savory. Both types of savory are used in the same way - they are the traditional flavors of beans and lentils. Savory is improved fish, vegetables, cheese and eggs, peas soups, beans and many other dishes. Tomatoes have a special affinity for savory, so you may try a little slip in the next tomato sauce. Savory blends well with other herbs, bring every flavor without overwhelming. Since the winter semester, summer savory is stronger than savory, so you go easy at first until you need to control the intensity. Winter savory, which should always be cooked is better suited to strong meat dishes and hearty stews bean.
ليست هناك تعليقات:
إرسال تعليق