By David Nagel and Lelia Kelly
Extension Horticulture Specialists
The Mississippi Fruit and Vegetable Growers Association will have its annual conference Nov. 14 and 15 at Choctaw Mississippi’s Silver Star Casino.
The conference is geared toward folks who grow and sell vegetables, nuts, and fruit and would be a good use of time for people considering expanding their garden to make money. More information can be found at msfruitandveg.com.
Now is one of the best times to grow lettuce in Mississippi. The days are still warm enough for good germination of the seeds and the nights are cool enough for good growth, but not cool enough to induce bolting. Leaf lettuce planted now will be ready for Christmas dinner. You can have baby lettuce ready for Thanksgiving.
Night temperatures in the 40s are cool enough to induce catfacing in tomatoes being set now. Watch the small fruit as they develop in the next few weeks and discard badly misshaped ones. The resources that would flow into those unusable fruit will be diverted into the other good tomatoes on the plant.
Recently planted onion seed should be kept moist until the bent-over first leaves emerge. It is normal for the first leaves to have both base and tip in the soil.
Easy Cooking Tips for Herbs
Growing culinary herbs is easy. Right now, you can harvest armloads of basil, mint and chives to name just a few. You can snip rosemary, oregano, fennel and many, many more culinary herbs in your garden —the trick for some may be what to do with them when you get them in the kitchen!
Some beginning herb growers often try to follow recipe directions and guidelines precisely. That’s OK, but the fun part is experimenting with different herbs, combinations of herbs and amounts. Take notes when it works and take an antacid and forget about it when it doesn’t! Here are few other non-guidelines to follow:
Harvest herbs for cooking when you have the time, no matter what time of day. Fresh always tasted better than dried, no matter what time of day you picked them — so, cut them and use them. Can’t run out to the garden every day? Try this easy trick — on the weekend pick a nice herbal bouquet of what is in season. Put it in a vase of water on the kitchen counter and snip, snip, snip all week. Chunk it on Friday and go pick another for the next week.
Most herbs go with everything. Stand by your favorite combinations, sage in dressing, oregano on pizza, basil in anything with tomatoes in it, fennel with fish, tarragon in chicken salad; but don’t be afraid to try new things. You may discover a great combo that your family loves.
Harvest and dry herbs that will be killed by freezing weather, so you will have dried herbs to use during the winter. Easiest method to dry is to bundle stems together with rubber bands and hang in a hot, dry, dark place like an attic until they are crispy dry. Remove the leaves, and store whole in airtight containers. Crumble the whole leaves right into the dish you want to flavor. Freezing works great for those herbs that do not hold their flavor well when dried — examples would be chives, parsley and cilantro. Freeze whole stems in plastic freezer bags. When ready to use remove from freezer and chop whole stems and leaves while still frozen before adding to food.
For best flavor add the herbs in the last 10-20 minutes of the cooking cycle. Of course, if the herbs are incorporating into the batter of bread or dressing you would have to add before cooking.
Locate your culinary herb garden near the kitchen if possible. If you have to walk more than 10 paces to get that handful of basil to go in that spaghetti sauce, I can about guarantee you, you won’t do it! Especially if you have wild-eyed, hungry children or a spouse hanging over you as you try to cook.