Seed Guide 2007 pgs 01/41 - McKenzie Seeds

— CHERVIL —
Annual
aka: Gourmet Parsley
botanical: Anthriscus cerefolium
Chervil 101290
Easy to grow.
Fresh Chervil can be started in pots at any
time of the year. Plant outdoors in spring
in a partially shaded area. Chervil will
tolerate marginal soil conditions but does
best in rich organic soil; pH - 6.5, but
should be kept moist in a sandy soil.
Chervil will not thrive in very hot
temperatures. Dislikes transplanting.
Press seeds lightly into soil and when
seedlings are 3-4" high thin out. Sow
seeds at 3-4 week intervals from early
spring until fall. Improves growth and
flavor of radishes. Makes an attractive
houseplant. Leaves fresh or dried used as
garnish for fish, in soups, salads, and
omelettes. The flavor fades when dried so
freezing is recommended if fresh Chervil
is not on hand. Sow outdoors, does not
transplant well. Sow in fall and spring for
succession of greens.
— CHIVES —
Perennial
botanical: Allium schoenoprasum
Chives 101292
Cold Tolerant
Soon after the snow is gone, Chives
emerge in clumps of dark green grass-like
hollow onion leaves. The plant flourishes
if it receives a "hair cut" twice a month
during the growing season. The lavender
globe-shaped flowers are very impressive.
Chives may be started indoors in early
spring or planted directly outdoors in
spring in full sun or partial shade. Sow
seed in a row and cover with 0.25-0.5 "
soil. Do not thin first year and the second
year will produce harvestable leaves. The
second spring, transplant small clusters of
seedlings 5-6" (15cm) apart leaving about
6 bulbs in each cluster. Full sun and
ordinary garden soil: pH - 6. Hardy Zone
2. A good companion plant for carrots,
grapes, roses and tomatoes because
Chives will deter Japanese beetles and
aphids. Clumps can be divided and
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M C K E N Z I E H E R B S
transplanted after the first season to
make distinct corner focal points in your
Herb garden. Chives can also be grown in
containers or window boxes. Chives have
a mild onion flavor and are used in
salads, sauces, and in egg or cheese
dishes. Flowers are also edible. Holds
flavor better frozen than dried. For
drying cut into small pieces and dry 7
days. The plant is native to the orient.
Sow outdoors in spring. Lift, separate and
replant every 3 years. Harvest repeatedly
and regularly whether produce is needed
or not by cutting about 1" (2.5cm) above
bulbs with a sharp knife. This stimulates
growth of young tender leaves. Clumps
can be divided and potted for indoor use
during winter.
— CILANTRO —
Annual
aka: Coriander, Chinese Parsley
botanical: Coriandrum sativum
Cilantro 101297
A lacey-leafed herb. Flowers quickly
leaving a harvest of large firm seeds.
These plants like an open sunny location
with moderately good ph neutral (6.6)
soil. Prefers full sun but will perform in
partial shade. Ideal for flavoring soups,
cheeses, breads, pastries sausages, and
pickles. The pungent flavor comes from
the seed. This is one of the flavoring for
curry powder. The leaves can be used and
have a milder flavor. The seed can be
ground to produce an orange like flavor.
Seed directly into the herb bed as soon as
danger of frost is past. Coriander is
difficult to transplant.
— DILL —
Annual
botanical: Anethum graveolens
Dill 101302
Dill grows fairly tall on sturdy stems. The
blooms are tiny yellow flowers on the
tips of an array of central stems. The
ferny leaves are very small but are
meticulously gathered for freezing and
drying by lovers of this herb. Stagger the
planting of your dill seed, every 2-3
W W W . M C K E N Z I E S E E D S . C O M