August Tips
HERBS

Contact: Diane Relf, Extension Specialist, Environmental Horticulture

October 1996

  • Savory can be used as a salt substitute in vegetable dishes.

  • Comfrey makes a great addition to the compost pile. Its succulent, green leaves are rich in nitrogen that aids in the break down of dry material in the compost pile.

  • One way to preserve herbs is to freeze them in water. Chop the herbs into an ice-cube tray, cover them with water, and freeze. Store the cubes in plastic bags in the freezer. Add these handy cubes as you prepare soup or other dishes.

  • Many herbs self sow if the flowers are not removed. Dill and sage produce seeds that fall around the parent plant and come up as volunteers the following spring.

  • Herbs can still be harvested and used for a multitude of purposes.

    Monthly Tips have been prepared since 1986 by various staff of the Office of Consumer Horticulture including Ellen Bennett, Michelle Buckstrup, Susan Day, Susan DeBolt, Sharon Dendy, Kate Dobbs, Sheri Dorn, David Gravell, Virginia Nathan, Jenny Shuster, Ellen Silva, and Ruth Sorenson. Resource material for the development of this information includes the Virginia Master Gardener Handbook; Extension Publications and newsletters from VCE, numerous other states, and the USDA; and an extensive library of over 900 books, magazines, and journals. Project funded by The Virginia Gardener Newsletter subscription fees. Diane Relf, Project Director and Content Specialist.

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