HERB, Salad Burnet – Poterium sanguisorba FULL SUN Native to western Asia and Europe, Salad Burnet was once a highly prized herb for its delicate, cucumber flavor. It was brought to the US in the 1700s. It is rarely seen today even though it is a welcome addition to most green salads. The 12-18 in. plants are easy to grow and prolific self-seeders. Plant as soon as the ground can be worked in the spring and the danger of frost has passed. Rows should be 18 in. apart. When seedlings are 2 in. high, thin, leaving 12-15 in. between plants. Type Spacing Planting Depth Days to Germination Maturity Perennial 12-15 in. 1/2 in. 14-21 90
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The Shallot - A Little History and Some Growing Instructions Shallots are closely related to multiplier onions which are small onions that multiply freely by producing several lateral bulbs. The difference between a multiplier onion and a shallot is arbitrary. Commercially those onions with yellow or brown skins and white interiors are classed as multiplier onions while those with red skins and a distinctive, delicate flavor are classed as shallots. Unlike onions, shallot bulbs are made up of cloves like garlic and are the size of chestnuts. Shallots have long been associated with fine French cuisine. Their delicate flavor, when cooked, adds to but does not overpower other flavors. Shallot bulbs may be planted in the fall or the spring similar to garlic. Fall plantings will mature earlier. Spring
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The Onion - A Little History and Some Growing Instructions The origin of onions like the origin of garlic is buried in antiquity. It is known that onions were grown in Ancient Egypt and that eventually they arrived in Rome. It was in Rome that they were given the name unio, which means large pearl. Unio became unyon in Middle English when the Romans introduced the onion into the British Isles. The status of the onion rose substantially after French Onion Soup was made popular by Stanislaus I, the former King of Poland. The Bermuda onion was first listed by Peter Henderson & Co. in 1888 as the White Bermuda. Yet in a 1890 catalogue it said that although shipped as White Bermuda it really “had quite a yellowish
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The Horseradish - A Little History and Some Growing Instructions Horseradish is a member of the mustard family and as such is related to kale, cauliflower, Brussel sprouts and radishes. It is grown for its thick, fleshy white roots which are ground into a paste and used as a condiment. The zesty bite and distinctive aroma of the horseradish are not present until the root is ground up. The process of grinding crushes the root cells which release volatile oils known as isothiocyanates. Vinegar is known to stop this reaction so for milder horseradish flavor, vinegar is added immediately. The Egyptians knew and used horseradish as early as 1500 BC. At the time of the Jewish Exodus, horseradish was designated as one of the “five bitter herbs” that
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The Brussels Sprouts Brussels Sprouts belong to the Brassica family of vegetables, the largest vegetable family known. This includes cabbages, cauliflowers, broccoli, collards, kale, kohlrabi, turnips, and rutabaga. The plant is believed to have developed from a form of kale-like wild cabbage. It was discovered and popularized in the 14th century near Brussels in Belgium. Brussels Sprouts suffer from a truly undeserved poor reputation. When prepared properly by gently steaming, Brussels sprouts have a sweet, nutty flavor and a crisp texture. If overcooked, Brussels sprouts produce a strong foul odor and become mushy in texture. An overcooked Brussels sprout is truly vile, while a steamed Brussels sprout topped with garlic butter or Hollandaise sauce is a gourmet delight. By the mid-19th century, Europe was enjoying the Brussels sprout,
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