CULINARY HERBS

CULTIVATION

[Pg 47]Having thoroughly fined the surface of the garden by harrowing and raking, the seeds may be sown or the plants transplanted as already noted. From then on the surface must be kept loose and open by surface cultivation every week or 10 days and after every shower that forms a crust, until the plants cover the whole ground. Frequent cultivation is not merely to keep weeds in check; it is also necessary to keep the immediate surface layer powdery, so it will continue act as a mulch to prevent the loss of water from the lower soil layers. When kept in perfect condition by frequent stirring the immediate surface should be powdery. Yes, powdery! But only within 1 inch of the surface, however, the color will be darker from the presence of moisture. When supplied with such conditions, failures must be attributed to other causes than lack of water.

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Cultivation of Culinary Herbs
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