Midwest Vegetable Guide - 2022 - 178

Leafy Vegetables and Herbs (Non-Brassica) - Horticulture
Chives require full sun and well-drained soil with a pH of
6.0. Chive seeds require darkness, constant moisture, and a
temperature of 60° F to 70° F for best results. Sow them 1/2
inch deep in pots or flats. Germination occurs in 2 to 3 weeks.
Transplant seedlings to the field when they are 4 weeks old.
Chives reach a height of 18 inches, a width of 1 to 2 inches
the first year from seed, and 10 to 14 inches in subsequent
years.
To harvest chives, cut chive leaves 2 inches above the
ground.
Cilantro
Cilantro (Coriandrum sativum) is an herb with a unique scent
and flavor. Native to Egypt, cilantro is one of the most
ancient herbs still cultivated. It is also known as Mexican
parsley, Chinese parsley, or coriander. The dried seedpod is
known as coriander and is usually used as a spice in baking
and desserts. Cilantro leaves are a well-known salsa
ingredient. Cabbage looper and green peach aphid sometimes
cause economic damage by curling and twisting leaves, and
stunting the plant. Bacterial leaf spot, which is seedborne, and
Fusarium wilt are common diseases in cilantro production.
Effective management strategies involve using clean seed
material and avoiding fields that have a history of Fusarium.
This annual plant does best in cool weather and should be
planted in the early spring or in the fall. Optimum growing
temperatures are between 50° F to 85° F. Plant seeds 1/2 inch
deep and 2 to 3 inches apart. Germination may take 10 to 14
days. Cilantro grows 2 to 3 feet tall and thrives in moderately
rich, light, well-drained soil in full to partial sun. Cilantro is
highly salt sensitive, and soil electrical conductivity values
exceeding 1 dS/m could reduce yields. Plants have shallow
root systems, so frequent irrigation is needed.
To harvest, cut cilantro either just below the soil or 1-1/2 to 2
inches above the crown, bunch, and tie together with a rubber
band.
Dill
Dill (Anthum graveolens) is native to the Mediterranean area
and southern Russia. It is a hardy annual and sometimes is
grown as a biennial. Dill is commonly used as a seasoning for
soups, fish, and pickles. Its aromatic leaves, seeds, flowers,
and stems can also be used to flavor cabbage, vinegar, butter,
apple pie, cakes, and bread. Dill does not have any serious
pest or disease problems. However, phoma blight, rusty root,
and stem rot have been reported.
Direct-seed in spring at 1/4 to 1/2 inches deep in rows that are
2-3 feet apart. In-row spacing should be 10 to 12 inches.
Since dill has long taproots, it should not be transplanted.
Fresh leaves should be harvested before flowering begins.
Harvest seeds as soon as seed heads are brown and dry.
Stalks with immature seed heads are frequently harvested for
direct sales, paired with pickling cucumbers.
178
Chicory, Endive, Escarole, Radicchio
This group of leafy crops come from two species (Cichorium
endivia, and C. intybus), with a diverse appearance and color
in immature and mature plants. Some are all green, others are
red, and others have white stalks. They are used as a salad
green. Witloof, or Belgian endive, is a type of endive that is
harvested in the fall as a root, and forced indoors for a tender
head of tightly wrapped and blanched leaves, called a chicon.
Common pest problems are leafminers and white mold.
Direct seed or transplant in rows 12 to 15 inches apart. Plants
10 to 16 inches apart in row. Seed 1 to 2 pounds per acre. For
forcing Belgian endive, seed so that after 150 days roots can
be dug and stored in a cool environment.
To harvest, cut whole heads from the base of the plants.
Some varieties will regenerate harvestable leaves, for loose
leaf mixes. Plants will not regenerate new marketable heads.
To force endive, harvest roots in the late fall when they are 11/4
to 2-1/4 inches in diameter and 7 inches long and plant
them indoors upright in soil about half as deep as the root.
They must go through a cold conditioning of 32° F to 34° F
for at least a week before raising the temperature to allow
new growth to occur. Maintain soil moisture and harvest
when new sprouts are about 3 inches long.
Fennel
Fennel (Foeniculum vulgare) is a cool-season aromatic herb
that originated in the Mediterranean region. It is a perennial
but is usually grown as an annual that grows to about 3 to 4
feet tall. Leaves are used as potherbs and for seasoning and
garnishing purposes along with the bulb, which could be used
as a fresh salad. Leaf blight and stem rot are two major
diseases affecting fennel.
Plant in full sun in rich and well-drained soil. Plant seeds 1/4
to 1/2 inches deep in rows that are 2 to 3 feet apart. In-row
spacing should be 10 to 12 inches. Transplant to the field
early in the spring. The time from planting to harvest could
range from 90 to 150 days for direct-seeded fennel; and from
110 to 125 days for transplanted fennel.
Harvest by cutting just above the bulb near the leaf bases.
Bulbs are further trimmed by cutting away most of the top
growth.
French Tarragon
French tarragon (Artemisia dracunculus) originates from
southern Europe. Do not confuse it with Russian tarragon
(Artemisia dracunculoides) which is much coarser, and has
paler leaves, and a bitter taste. French tarragon is used to
flavor vinegar, herbal butter, shellfish, pork, beef, poultry,
many vegetables, and rice. Fresh leaves can also be used in
salads, tartar sauce, and French dressing. French tarragon is
prone to root rot in heavy and wet soils.
Midwest Veg Guide 2022
Midwest Vegetable Guide - 2022

Table of Contents for the Digital Edition of Midwest Vegetable Guide - 2022
