AboutLeroy J. Wilton Expertise I have been growing herbs organically for 27 years. I have also written and self-published a book, "Herbman`s Journal".144+ pages of herbs that I have grown. Photo & short profile at the Smile Herb Shop on "you tube".Sign in "The healing herbs part 3A & 3B". My face book "the Herbman"
You can request it from my e-mail.It is $24.95 with free shipping. 5517 Nome Ave., Balto..Md.21215. It is loose -leaf, 151 pg. A free "Herbman" t-shirt included while they last(large,X-large).It covers many names of herbs that I have grown, such as culantro,shadow bennie, recao de monte & 97 other names.
Experience I have been growing herbs organically for 27 years. I have also written and self-published, loose leaf binder, "Herbmans Journal". 2008 is my last year at Smile Herb Shop. I plan to grow herbs in my small back yard and sell at David's Natural Store in Columbia, Md. on saturdays. I also will return to the Baltimore Herb Festival in May 2009(memorial day weekend).I used the word organically grown, but the state came into the picture and stated that I could not use the word unless I become certified & paid a $300.00 fee. I decided to add to my name (99% chemical-free) since nothing on this planet is 100%, except Jesus Christ, taxes & death. My customers were satisfied with this instead of paying a large fee and raising my prices,with no guarantee that it is organic except for a label.Their belief was in my word.
Question I recently moved. In my old place, I had an abundant bush of rosemary, and I used it in a bread of my own creation, which involved sauteeing the rosemary (in butter) fresh off the bush and folding that rosemary butter into the bread dough. Now I have no rosemary bush, and though I hope to get one going next spring, in the meanwhile I'd like to know: is there a way to get essentially the same culinary effect from any rosemary that's available for purchase, and in particular from rosemary one buys dry in the usual herb/spice containers? THanks for your counsel.
Answer Andrew:
The rosemary varieties are many. You would have to select the names if possible. There are real piney scented ones and oily scented ones. The deep green ones are more oily than the light green ones, which are more piney scented. Select by color if you can.Next year I suggest ou try the hardy one (hardy hill, which can take -10 & return next year) The other hardy one is (Arp) but more piney. My customers like the hardy hill for cooking. Prune i/3 from the top down on each branch every 3 weeks to keep it producing well. Fertilize with organic fertilizer at the same time. The seaweed/fish product is best. The liquid fish is second best. I noticed home depot/lowe's start carrying the fish product. The rosemary in the spice containers are probably the piney scented ones. When it is dried it is hard to tell, so you would have to depend on it's scent. Try a herb friend who has a fresh plant & willing to share some of it. Prune as I suggest above, but only 1 cutting now & a small pruning during the holidays.
