CULINARY HERBS
DOUBLE CROPPING
Thinning Scheme
for Harvesting[Pg 48]
When desired, herbs may be used as secondary crops to follow such early vegetables as early cabbage and peas; or, if likely to be needed still earlier, after radishes, transplanted lettuce and onions grown from sets. These first crops, having reached harvesting size, are removed, the ground stirred and the herbs transplanted from nursery beds or cold frames.
Often the principal herbs - sage, savory, marjoram and thyme - are set close together, both the rows and the plants in them being nearer than recommended further on. The object of such practice is to get several crops in the following way: When the plants in the rows commence to crowd one another each alternate plant is removed and sold or cured. This may perhaps be done a second time. Then when the rows begin to crowd, each alternate row is removed and the remainder allowed to develop more fully. The chief advantages of this practice are not only that several crops may be gathered, but each plant, being supplied with plenty of room and light, will have fewer yellow or dead leaves than when crowded. In the diagram the numbers show which plants are removed first, second, third and last.
Next Page - Herb Relationships
Culinary Herbs Ebook - Contents
