PLANT!

Start indoors: Cucumbers, Eggplant, Tomatoes, Peppers Watermelon; Seeds: Arugula, Beets, Cabbage, Carrots, Collards, English Peas, Radishes, Spinach, Turnips; Starts: Broccoli, Lettuce.

February Tasks from the ACC Extension Office: 

*    Start seeds. Peppers and eggplants will take eight weeks to grow from seed to transplant size,while tomatoes will take six weeks. When the seed-lings form their third set of true leaves, transplant them to individual containers.
*    Prepare land for planting – winter and early spring plantings belong on a ridge (raised bed) for better drainage and earlier soil warm-up.
*    Make early plantings of your choice from the following: carrots, collards, lettuce, mustard, English peas, Irish potatoes, radishes, spinach and turnips.
*    Seed herbs for April planting. Make a list of the ones that are best to buy rather than seed, such as rosemary.

 

Eating from the garden this month: Brussels Sprouts, Cabbage, Carrots, Collards, Sweet Potatoes, Spinach

Tea from your Garden 
Author: Georgia Family Magazine

• Chamomile’s daisy-like, white and yellow chamomile flowers brew a soothing and fragrant herbal tea with overtones of pineapple. Harvest flowers on the stem and gently wash and dry. Hang to dry in a dark, airy location. Discard stems. Plant Chamomile in full to part sun. Chamomile is an annual that grows 10-24 inches tall.
• Chocolate Mint leaves smell and taste like candy. This mint variety adds a cool and refreshing taste to hot and cold drinks, fruits and desserts. Chocolate Mint likes full sun or partial shade. Like all mints, this hardy perennial can be invasive, so you may want to keep it in containers. If you keep it in the ground you’ll need to keep it cut back. Grows 18-24 inches tall. Hardy to zone 3.
• Lavender makes a lovely addition to any garden, even if you’re not using it for tea. It will grow two to three feet tall in containers as well as in well-drained soil with plenty of sunlight. Some lavender varieties take the cold better than others. It makes a floral tasting tea that also blends well with other herbs.
• Lemon Balm features potent, refreshing lemony scented leaves. Dried leaves make a clean lemon flavored tea. In addition to tea and cold drinks, leaves can be used to flavor soups, salads, sauces, custards and puddings. Tender young leaves have the best flavor. You’ll need to water your Lemon Balm frequently. Plant it in fertile soil in sun or shade. This perennial grows to 24 inches tall. Space 12-15 inches. Hardy to zone 4.
• Lemon Grass leaves can be brewed as a tea and used externally, which may be helpful in treating fungal and bacterial infections, or internally, to aid digestion. The tangy, enlarged leaf bases are an essential ingredient in Vietnamese and Thai dishes. Leaves are used to flavor fish, soups, curries, and sauces. They also make a pleasant tea, served hot or cold. Plant Lemon Grass in a sunny spot and keep it moist. Space 24-36 inches. Hardy to zone 9.
• Lemon Verbena is one of the finest lemon scented herbs. It’s excellent for making tea and potpourri. Use leaves fresh or dried in teas, or add them to dressings, fruit salads, and drinks. Remove stiff leaves before serving. Lemon Verbena prefers full sun. In cool climates bring it indoors to a cool, bright location for the winter. Hardy to zone 8.
• Spearmint is a creeping, sweetly scented mint that can be steeped to make a flavorful and aromatic tea! Harvest leaves just before flowers appear and use fresh to flavor cold drinks, or dry for future use. Leaves can also be frozen in order to preserve flavor for an extended period of time. For tea, simply steep a small handful of fresh (or a teaspoon of dried) leaves in boiling water. Keep Spearmint in fairly moist soil. This fast-spreading perennial grows 12-36 inches. Hardy to zone 4.

Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact stacy.smith@accgov.com to learn more!