1. Herbs: Propagating, Growing, Harvesting and Processing
Rusty and Claire Orner
Presentation by Kathleen Mullane

2. Quiet Creek Herb Farm and School of Country Living
93 Quiet Creek Lane
Brookville, PA 15825
(814)

3. Who We Are
501(c)3 since 2003
Non Profit, charitable, educational organization
Dedicated to increasing the public understanding of the…
Importance of conservation of natural resources
Ecological thinking
Healthful sustainable living

4. What We Offer Education Community Collaboration Value-added Products
Headstart, Pre-K, K-12, University students.
Teacher Workshops for ACT 48 credit.
Classes offered to public.
Community Collaboration
Vermicomposting with local restaurant as part of DEP grant.
Garden projects and vermicomposting with local school districts.
Value-added Products
Herbal soaps, salves, tinctures, culinary herb mixes, teas, vinegars, and oils.

5. Let’s Get Growing

6. Growing Conditions Herbs in this presentation thrive in
Sandy soil mixed with loam
Full sun (except Mint, it will grow any condition)
Zone 4 growing
Additional general maintenance
Mulch with thick newspaper annually. Leave soil bare at base to allow air circulation to roots.
Feed soil nutrients to young plants (worm compost at Quiet Creek) unless directed differently.

7. Let’s Take a Closer Look

8. Food as Medicine Quiet Creek believes in
Whole
Nutrient-dense
Chemical Free
Healing foods.
Each herb has its own unique healing, vital, and therapeutic properties to go along with its distinctive flavoring.

9. Hardy Herbaceous Perennial
Chocolate Mint
Mentha piperita
Maintenance: Cut back after flowering to encourage new leaf growth.
Propagation: Division, root cuttings, and cuttings.
Harvest: Pick fresh leaves before flowering, or after cutting back, when the plant has started to grow up until the first frost.
Uses: Leaves used in herbal water and teas to aid digestion. Combines with chocolate well.
Caution: Susceptible to the fungus Puccinia mentha, seen as small rusty spot on leaves, starting on the underside. To avoid spread, plant must be dug up or covered with straw and burnt to sterilize ground.
Hardy Herbaceous Perennial

10. Tarragon Artemisia dracunculus
Propagation: Cuttings, root cuttings, and division.
Maintenance: Maintain flavor by dividing established plants every other year. Trim in early summer to produce new growth for late-summer cooking.
Hardy Herbaceous Perennial
Caution: Can suffer from rust fungus Puccinia tanaceli. Dig up and burn plant if spotted.
Harvest: For vinegars pick leaves and stalk in early spring, otherwise pick leaves throughout year.
Uses: Great for chicken, fish, rice, salads, and Italian seasonings. Infuse in vinegar and oils. Promotes bile production; aids in digestion and stimulates appetite.

11. Hardy Herbaceous Perennial
Oregano
Origanum vulgare
Propagation: From seed, softwood cuttings, and division.
Hardy Herbaceous Perennial
Companion: Attracts bees and butterflies.
Maintenance: Cut back after flowering to encourage new growth, which will provide added protection in winter.
Harvest: Pick leaves before flowering to use fresh or to dry. After summer, cut back, and use the fresh leaves immediately; fresh leaves deteriorate in cold climates.
Uses: For maximum flavor use dried herb in cooking. Popular in Mediterranean and Mexican cuisine. Contains highest anti-oxidant activity of any tested herbs.

12. Hardy Semi-Evergreen Perennial
Winter Savory
Satureja montana
Propagation: From seed; cuttings, division early summer.
Hardy Semi-Evergreen Perennial
Maintenance: Cut back after flowering.
Harvest: Pick leaves to dry and use fresh before flowering.
Caution: Do not feed garden plants with compost or liquid fertilizer. Winter mulching not recommended.
Uses: Leaves used as a pepper substitute in cooking. Reduce pungency by boiling herb. Found in Quiet Creek’s Meatloaf, Herb Butter, and Italian Seasoning Mix. Prevents flatulence in bean dishes.

13. Hardy Evergreen Perennial
Sage
Salvia officinalis
Propagation: From seed, layering, and cuttings
Maintenance: Prune lightly in spring and late summer to encourage young shoots for strong leaf flavor.
Hardy Evergreen Perennial
Harvest: Pick fresh throughout the year. Before flowering in spring, the leaves have a mild warm flavor. After flowering, they have a stronger tannin flavor.
Caution: Clear away dead leaves from under plant in spring to prevent mildew in damp weather.
Uses: Aids sore throats in soup broth. Fatty meats, stuffing, and squash. Quickly immerse leaves in hot water to bring oils to surface and enhance flavor.

14. Lavender Lavandula angustifolia
Propagation: Cuttings and layering.
Hardy Evergreen Perennial
Maintenance: Trim plants in spring in cold, wet climates. Do not cut into old wood.
Caution: Not tolerant of excessive watering.
Harvest: Cut flowers in summer just as they open, to use fresh or to dry. Pick leaves to use fresh or dry before flowering.
Uses: Small amounts of flower and leaf used to flavor breads, cookies, cakes, and meats, such as lamb. Mild sedative; used to reduce stress, anxiety, headaches and more.

15. Lemon Thyme Thymus citriodorus
Propagation: Cuttings, layering, and division.
Maintenance: Prune in spring to encourage young shoots for strong leaf flavor. Prune again after flowering to prevent plants from becoming woody.
Hardy Evergreen Perennial
Companion: Rich in nectar; will attract honeybees.
Harvest: Pick as needed all year round. For making oil, vinegars, or drying, pick sprigs just before flowering.
Uses: Aids in digestion and helps break down fatty foods. Infuse in tea or broth for sore throat remedy. Combines well with chicken and fish. Infuse leaves in oil or vinegar, or add to salad for zest.

16. Ocimum kilimandscharicum x basilicum
African Blue Basil
Ocimum kilimandscharicum x basilicum
Propagation: Cuttings.
Maintenance: Pick growing tips to encourage bushy growth. Bring inside for winter with adequate sunlight. Make cuttings continuously throughout winter from mother plant.
Tender Perennial
Harvest: Pick leaves and flowering tops throughout summer to use fresh or dry.
Processing: Freeze chopped basil and cover with water in ice cube trays.
Uses: Mediterranean cuisine. Aids digestion. PESTO!! (1c. Fresh leaves, 3T. Nuts, 3T Parmesan, 2-3 cloves garlic pureed with sufficient olive oil to make a thick paste.)

17. Rosemary Rosmarinus officinalis
Propagation: Cuttings and layering. Plant in acid free soil.
Tender Evergreen Perennial
Maintenance: Cut back after flowering. Follow Holiday Method.
Caution: Prone to die-back virus. Immediately cut infected branch off main stem and burn, do not compost.
Harvest: Pick fresh leaves throughout summer. Flowers flush in early spring, sometimes flushing again in early fall.
Uses: Therapy for Alzheimer’s disease. Improves memory. Due to antioxidant properties, used to preserve meat and fish for centuries.

18. Stevia Stevia rebaudiana Propagation: Cuttings.
Maintenance: Pinch tips for fuller growth. Follow holiday method but allow at least 12 hours light daily.
Tender Perennial
Caution: Keep above 50ºF
Harvest: Cut just before flowering for maximum sweetness.
Uses: 10x sweeter than sugar, but is non-glycemic and non-caloric. Infuse leaves in hot liquids (H20, milk, coffee) for 5 minutes. Condense H20 for liquid concentrate. Add leaves to sauces, dressings, and desserts.

19. Lemon Verbena Aloysia triphylla Propagation: Cuttings.
Maintenance: In spring, trim back stems to a point where new growth is developing. After harvesting leaves in late summer, prune to remove dead flower heads. Follow Holiday Method.
Tender Perennial
Harvest: For strongest flavor pick leaves when plant goes into flower. For a lighter lemon flavor harvest fresh flowers.
Uses: Fresh leaves can be infused in chilled water for a refreshing drink or used in teas. Flavors oil, vinegars, fruit desserts, and cakes. Has mild sedative properties; also, aids in digestion.

20. Lemon Grass Cymbopogon citratus Tender Perennial
Propagation: By division with established plants.
Maintenance: Use Holiday Method.
Harvest: Best flavored leaves are obtained from the lower 4 in of plant. Pick throughout growing season to use fresh or dry. Lower white section of stem has concentrated lemon flavor. Harvest stem during summer months.
Uses: Popular herb in Asian, Indian, and Thai cuisine. Tea made from leaves is a good gut and stomach relaxant. High in beta-carotene.

21. Holiday Method Labor Day Thanksgiving Christmas and Valentine’s Day
Dig up plant before 1st frost and pot.
Place indoors and water regularly.
Thanksgiving
Move to cool environment (40-60ºF) that receives 4-5 hours of light daily (heated garage, basement, spare bedroom).
Prune one third of plant back.
Stop watering and allow plant to go dormant.
Christmas and Valentine’s Day
Water plant.
Easter
Begin watering again.
Gradually acclimate plant to room temperature and full sunlight.
Hopefully not the Fourth of July
Place plant outdoors after danger of first frost.

22. Johnny Jump-Ups Viola tricolor
Propagation: Sow seeds in fall. Do not cover. Cold-frame over the winter. Self-seeds easily in drained soil; division in fall.
Hardy Biennial
Maintenance: Deadhead flowers and pinch out growing tips to maintain flowering. Cut back in fall to encourage new growth and help plant survive winter months.
Harvest: Pick flowers fresh throughout season. Pick flowers in summer for drying or infusions.
Caution: High doses can cause nausea and/or vomiting.
Uses: Add flowers to salads and teas for high doses of Vitamin A and C.

23. Borage Borago officinalis
Propagation: Self-seeds easily in light soil.
Maintenance: Once petals of flowers drop, seeds appear. Collect those you want to propagate for next year.
Hardy Annual
Harvest: Pick fresh flowers just as they fully open. Pick young fresh leaves throughout season.
Processing: Freeze flowers in ice cube tray.
Caution: Eat leaves in moderation to avoid liver damage.
Uses: Add flowers to salads, soups, cream cheese or yogurt for a subtle cucumber taste. Promotes healthy heart function.

24. Calendula officinalis
Propagation: Self-seeds in light soil.
Hardy Annual
Maintenance: Dead-head regularly to encourage new growth.
Harvest: Pick fresh flowers as they open in early summer. Harvest young leaves to use fresh in salads.
Caution: Remove slugs from young plant. Late summer and early fall watch for disease (powdery mildew); destroy affected leaves
Uses: Petals can be used to make a natural gold-colored food dye for butter, biscuits; teas; salad greens.

25. Nasturtium Tropaeolum majus
Propagation: From seed. Tolerates temps above 48ºF and partial shade.
Tender Annual
Companion: Deters wooly aphids from apple trees.
Maintenance: Deadhead regularly and pick off seeds as they form.
Caution: Attracts aphids and caterpillars of the cabbage white butterfly. Wash off if infestation is light; if severe, cut back.
Harvest: Use fresh, picking flowers, leaves and seeds as required.
Uses: Spicy seeds, leaves, and flowers can be eaten in salads. Chopped leaves give peppery flavor. Seeds can be pickled as an alternative to capers.

26. Harvest Herbs
Early in the morning, after the dew dries, but before the heat of the day. 10 a.m. – noon
Before flowering if grown for foliage.
Leaf production, taste and quality declines after flowering.
Just before full bloom for flowers.
Most intense oil concentration and flavor.
For seed pods collect as color changes from green to brown to gray but before shattering (open).
Roots in spring and fall.
Energy is stored in root and not directed towards growing plant.
Until frost if herb is an annual.
Until one month before frost date if perennial.
Allows time for tender growth to harden off before winter

27. Processing Herbs By Freezing By Drying Indoors
chop leaves or flowers and cover with water in ice cube trays. Or…
Spread herbs loosely over cookie sheet and freeze.
Store in airtight container in freezer.
By Drying Indoors
UV rays from the sun and moisture from dew and frost can discolor and severely reduce the quality of many herbs
Tie cuttings in small bunches and hang upside down in well-ventilated, dark room or closet.
On window screens. Store in dark room.
Spread on cookie sheet and dry in oven on lowest temperature.
Use home dehydrator.

28. Processing Herbs (cont.)
Simplest Drying Method
Bind stems at one end.
Put in bag and crinkle open
end loosely around stems.
Allow to dry until crumbles.
Bag blocks UV, collects seeds,
and contains any extra herb.

29. Quiet Creek’s Herb Dryer

30. Storing Herbs
When leaves are dry and crumble easily, separate from stems.
To preserve full flavor, avoid crushing the leaves until ready for use.
Package in rigid containers with tight fitting lids.
Store dried herbs in a cool, dry place away from sunlight, moisture, and heat.

31. Inside Quiet Creek’s Herb Closet