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move the leaves and buds from the bottom half of the cutting, then stick it in the rooting mediâ€" um and cover with plastic to keep the humidity high. Division: Using your hands or a garden fork, divide the clumps at the crown (junction of roots and stems) into separate pieces (bulbs in the case of chives or garlic) in the spring, and replant the pieces. HARVESTING, DRYING AND STORING Herbs can be eaten fresh, or preserved by drying or ing. The most commonly un:rd“:l::t parts are the leaves and seeds which contain the flavoring oils. PAGE B10 â€" WATERLOO CHRONICLE. WEDNESDAY, APRIL 25. 1990 (Continued from page B9) up in the spring. Prepare a deep, fine seedbed. Plant to a depth of at least twice the diameter of the seed. Sow in rows, and thin the seedlings to a proper spacing as they grow. Annuals need to be sown each year. Perennials can be sown in a thinned out, left until the next spring, then transplanted to the main garden. Cuttings: Root 8â€"10 cm (3 to 4 inch) tip or stem cuttings in moist HOME & GARDEN Help in herb gardening A total of 15,200 Waterico adults garden once a week or more. Of uu.'?aga‘ -*uz 80% are mm n*tnm:go 86% free of dust and soil. With largeâ€" leaved herbs (basil, sage) pinch the leaves from the stem at the base of each leaf one at a time. This favors more rapidâ€"and thorâ€" for maximum flavor. There is no appreciable flavor in the stalks. Proper drying prolongs keeping qualities. Insufficiently dry mateâ€" rial loses color and taste and becomes moldy. Any warm, dry, wellâ€"ventilated, preferably dark room is suitable. Dry the leaves by hanging the cut stalks upside down, tied mmmh&nh two sets of leaves at base of can get two or three crops of leaves in a single season. Harvesting is best done early in the morning, after the dew has two sets of leaves at the base of each stem so the plant will conâ€" the : dmr:a the fragrance. fim ves are clean and serves these cils, but it must be timed properly to get maximum Leaves should be harvested just before OR as the flower buds open out. Harvest seeds when they are HOME: & GARDEN â€"IH you missed the opporâ€" tunity to be in our Home & Garden Section today, don‘t worry. Our next \, special section will be %Wednesday, May 9. sS@), Deadline May 4. mm'wmm.u Waterloo home market amounts to houeebaide in ine cay o Waterieg have plans to do some fenovating this year, and 22,030 plan to do Chronicle few days in an airy place out of A modern way of keeping herbs is to freeze them in plastic bags. This can be done most successfulâ€" ly with chervil, parsley, and basil. Wash, drain and quickâ€"freeze entire stalks with leaves. Blanchâ€" on screens, one layer deep. When dry, separate seeds from pods and husks, and seal in containers. Herbs which are used for their bulbs (garlic, shallot) are dried by first washing them in water, then Inngmg them by their steme for a ing is not necessary for all herbs. Dill, chives, tarragon and basil are blanched by dipping the stalks in unsalted, boiling water for 50 seconds. ncal! mntainors | Rove) aney from direct light in a cool, dar! together in bunches. When they oughly dry, they can be finely ground through a wire mesh and Dry the seeds in a similar way, Call Today! 886â€"2830 i::.-hrivd, &nhhwi amuv.alabb o. wheo h. en or netting. thorâ€" UV AntmAt NEATING + AIR CONDITIONMING We service what we sell Since 1973 Showroom 746â€"6000 â€" 75 RANKIN ST., WATERLOO 6 o w m w w e w w m on m m ns