NEW YEAR. NEW THOUGHTS

Gardening magazines should lay claim to being the perfect temptress for gardeners.  Beginning in November/December issues listing reasons why we need more plants to list featuring the newest, best, most beautiful flower varieties ever.  We are too busy with holiday preparations then to give the articles much thought.  The issues are put aside for a future read.

Along comes the issues for January/February and then for March/April and the articles are more the hands-on articles to get busy with 'something' to help control the increasing adrenalin rush.

It's too early to start vegetable seeds.  An article written in a November/December magazine inspired me to try herbs for container growing.  The article focused on growing oregano.  I have a packet of seeds purchased last year that are still viable.  Looking at the seeds, I remembered why they weren't planted.  The seeds are extremely small and at the time the tomato seeds were the priority.  Barely cover the seeds, soil temp should be 70-75 degrees, germination time is 7-14 days.  I will broadcast several seeds per container.  

Oregano is native to the Mediterranean and Eurasia regions.  Many of the best culinary oreganos offer flavor but lack in appearance.  Greek oregano (Origanum vulgare ssp. hirtum) is considered the true oregano flavor and is the standard of the commercial spice rack selections.

The genus Origanum contains 45 species and belongs to a group of over 200 genera in the mint family.  This included culinary, fragrant, medicinal and ornamental plants most sharing a characteristic of square stems.

Although there are 45 varieties few are rated for our USDA Zones of 3-4+.  Planting in a container rather than open ground increases the heat retention.  Herb grower and author Ellen Ecker Ogden offers the advice to not bother with fertilizer, unless the leaves indicate otherwise since too many nutrients will weaken the stems and diminish the essential oils that give the leaves their aromatic qualities.  Ogden also recommends trimming plants once or twice a season to encourage new growth.

Harvest just before flowering when the stems elongate, and buds begin to form.  Cut above a leaf node to encourage new growth or cut the entire stem.  Harvest early in the day before the heat of the day sets in.  Harvest the entire branch or tips rather than harvesting leaf by leaf.  Bundle in small bunches and hand upside down to dry.  When leaves are completely dry, strip leaves from stem and store in a glass container.  

The rule of thumb for converting between dry and fresh herbs in recipes is one tablespoon finely chopped fresh herbs equals one teaspoon dry herbs.  If using fresh herbs, add in stages and taste test as you go.

Also, on the list to start this year is Sweet Marjoram (Origanum marjorana).  Grow as an annual, would do best in a pot or greenhouse rather than in an open garden.  The flowers are also very aromatic and can be used in wreaths or potpourri.  End product could provide holiday gifts.

Hopefully you have a few ideas to suppress your gardening anxieties.  My list is growing--I could take stem cuttings of the sage plant growing in a planter on the front porch, or maybe take cuttings of the Winter Savory that is used in stuffing.  All of a sudden, there aren't enough hours in the day.