LET’S GET GROWING #8
I planted sage, oregano, and rosemary from starts in planters on my patio using Willi Galloway’s growing and harvesting advice from Grow Cook Eat.
Sage: In the first year, pinch off pairs of leaves throughout the summer, cutting the tips of each step back about three inches about two months before the first frost. Harvest mature plants in six-to-eight week intervals starting in late spring. Trim three-to-five inches just above a set of leaves.
Oregano: Using scissors, clip off 3-6 inch long sections from an individual stem as needed. Always cut right above a set of leaves. When flower buds form, cut the plant back by a third to a half.
Rosemary: As with oregano, clip off 3-6 inch long sections using scissors. When midsummer hits, cut the entire plant back by a third. Stop harvesting fresh leaves about one month before the first hard frost.