Herb Farm

Rebecca's Garden : Episode REB-718 -- More Projects »
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The Herbfarm started as a roadside stand in the mid-1970's and has grown to include acres of herbs, a store and a restaurant.
If you had to select only one plant to grow in your garden, the smart choice is an herb. Not only are they easy to grow and look nice in the garden, herbs are also useful in cooking. Carrie Van Dyck, who operates The Herbfarm in Fall City, Wash., offers tips and advice on how to grow and harvest your own.

Don't be intimidated--a lot of herbs are very easy to grow. They like well-drained soil and sun, and other than that, they need a little bit of love. Parsley and chives would be easy ones to start with, and they grow well together. When combining in a container, make sure to select a pot that has drainage holes and rich, well-draining soil with a little peat mixed in to retain water. Add time-release fertilizer to keep the herbs healthy. When you harvest your chives and parsley, cut them close to the soil. Wash clean before using.

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When herbs are plentiful, bundle them together with a rubber band and hang the bundle upside down to dry. When you need herbs, crumble a bit of dried spice into your recipe.
Lots of herbs dry very well too. An herb like oregano can be dried to use in cooking. To dry your own, take several stems of one type of herb and bunch them. Put the ends together and wrap a rubber band around the ends. Be sure to use a rubber band. String will loosen as the herbs shrink, but a rubber band will contract to keep the herbs bundled. Bend open the ends of a paper clip to form a hook. Hang the bundle away from direct sunlight. The drying should be complete between two to four weeks. Once you're ready to use the dried herbs, simply crumble a few pieces with the other ingredients in your recipe to taste.