(Continued from Page 7) overnight before planting,” she added.

(Continued from Page 7) overnight before planting,” she added.

(Diane Welty of Washington, another herb enthusiast, suggested pouring hot water in the furrow just before planting the parsley seeds to speed germination.)

Herbs don’t require much fertilization. “Basil and chives are the only heavy feeders. I fertilize them lightly once a month,” Sherrie said.

Seedlings should be given three weeks to establish themselves before picking begins. Plants grown from seed should be four or five inches tall. “Generally, you pick herbs to shape them, just like any other plant, snipping off pieces from the top to encourage branching out. The exceptions are parsley, chives and sorrel. Those should be picked from the base of the stalk. That sends a message to the root to grow another stalk and makes the plant bushier.”

Favorite Herbs

Sherrie lists 17 of her favorite culinary herbs and suggested uses on the chart she gives to customers who buy Faith Mountain plants:

Basil — adds an excellent flavor to tomatoes (sliced fresh or in sauces), salads and stews.

Chives — a delicate cousin of the onion, good for salads, vegetables, meat, cheese and egg dishes. Its beautiful pink flowers are also edible.

Curry plant — gleaming silver foliage with the scent of curry. Sprigs may be used in meat and poultry dishes.

Dill — seeds and leaves are used with fish and in stews, sauces, breads and pickles.

Horseradish — the fresh root, grated with a little vinegar, makes a zesty sauce, delicious with roast beef.

Lemon balm — brews into a delightful, fragrant tea. Delicious on fish or stuffed in chicken with a few slices of ginger root.

Lovage - adds a celery flavor to soups, stews and salds.

Sweet Marjoram —great for soups, sauces, stuffings and stews.

Mints — leaves are used for teas, salads and summer drinks.

Oregano — a necessity for spaghetti sauce, lasagne and other Italian dishes.

Parsley — a popular seasoning and garnish, high in vitamins A and C.