Fall Planting with The Village Nursery
By Nancy Chapman
Planning and planting for fall may feel odd when we’re still in the thick of harvest and enjoying the bounty of spring and summer efforts. But growers are always looking to get the most out of every season.
For home gardeners, August is the time to plant seeds for fall harvests. September and October are better for agriculturalists growing pastures and food crops, when new seeds can be incorporated into fields or used for cover crops. There’s still plenty of growing time before the first freeze arrives.
It can be tricky to remember what thrives in fall planting windows. No one wants to sweat through putting plants in the ground only to learn it was too late—or too early—for Mother Nature’s liking. Some fall favorites include cover crops, garlic, kale, spinach, lettuce and peas.
Drying herbs also fit well into fall planning. Many herbs hold their flavor when dried. To preserve them, simply cut a handful of stems, tie them with string or a rubber band, and hang the bundle upside down in a cool, dry spot out of direct sunlight with good air circulation.
When the herbs are completely dry and crumble easily between your fingers, store them in jars in a cool pantry or cabinet. Avoid placing jars above the stove, where heat and moisture will affect them. Some cooks like to keep small bundles hanging in the kitchen, ready for a quick pinch while preparing meals. This drying method works best for basil, catnip, chamomile, dill, feverfew, lavender, lemon balm, marjoram, mint, oregano, rosemary, sage, savory and thyme.
Other herbs are best used when fresh or frozen. To preserve these, freeze them in ice cube trays with a little water or olive oil. Once solid, transfer the cubes to freezer bags or containers. Defrost as needed. The freezing method works best with borage, chervil, chives, cilantro, fennel, parsley and shiso.
Check out the seed and plant selection at The Village Nursery, 2975 Reno Highway, or call 775-217-3841.
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