What is SHUNGIKU?

Cindy's latest newsletter is about SHUNGIKU!  OK, you are probably asking yourself, what is that?  Read Cindy's January 2013 newsletter and you will find out and want to plant some!

Even though it's winter, we have been having a warm spell for weeks. I know there is cold weather yet to come, so I've continued seeding some cool season crops as well as the warm season crops for Spring. Lettuces and salad greens make quick crops here in our cool winters- most varieties can be harvested in as little as 25 days, for baby leaves. Combined with hardy herbs such as parsley, chervil, salad burnet and cutting celery and colorful edible flowers, it's easy to make an attractive, tasty and healthy salad from the garden.

To keep reading the rest of the article, click on the following website: 

http://www.theherbcottage.com/1-13_shungiku.html

CULINARY HERBS FOR SPRINGTIME---

Click on the link below to get the complete notes for the presentation.

Warm-Weather Herbs for the Texas Gulf Coast--
Notes Prepared by Linda Collins – Presentation given by Cindy Meredith
Planting Herbs (warm-weather herbs vs. cool-weather herbs). Often we buy herbs that give us growing instructions, and we follow the instructions and they die. Why? Because the instructions are for growing herbs up in the north which have mild summers and cold winters. The Texas Gulf Coast is a whole different story for growing herbs. We plant warm-weather herbs in the spring and remove them when they die at the end of their growing period in the fall.
Then we plant cool-weather herbs in the fall, and if we have a mild winter, they should keep growing until it heats up in late spring or early summer. This provides for a year-round herb garden. If we have a mild winter, many of these annuals can become perennials.