Vegetable Gardening Tips

For small plants like herbs, use the Softouch® Micro-Tip® Pruning Snip to cut out the portion of herb you'd like to use. Make sure to leave plenty of space on the stalk and remove no more than 10% of the herb at a time. Herbs can be harvested year round.

For hardy herbs including rosemary, thyme, and oregano, simply cut a few inches from the end of the stem, removing the leaves just before cooking. (You can also throw in herbs, stem and all, during cooking, removing the stem just before serving.) For more delicate herbs such as lavender, basil, and tarragon, you can trim just the leaves if you need only a few. Take care to trim the leaf where it meets the stem.

While harvesting, be sure to trim any flowers from flowering herbs, as the flowers will make the leaves more bitter, and often rob the herb of its delicious flavor.

For larger vegetables and fruits, the PowerGear2™ Pruner is great for harvesting, making sharp and precise cuts each time. Cut fruits where the fruit's stem meets the branch. This will ensure the fruit or vegetable itself is not harmed during harvest. You can pick any fruit or vegetables that are ripe, but take care not to trim more than 25% of the plants branches during the process.

After fruits, veggies and herbs have been harvested, it is time to use them in the kitchen. The All Purpose Kitchen Shears are great for cutting vegetables up, trimming stalks or cutting meats. Fast-Prep Kitchen Shears will make chopping your harvested herbs a quick and efficient task.

One of my favorite spring recipes is grilled cheese. This warm, comforting sandwich is perfect for those slowly warming days, still filled with cold breezes. And with the vegetables and fruits now growing, your harvest will make for a delicious and special recipe right from the garden. My favorite springtime grilled cheese is a Fennel, Ramp, and Dill sandwich with strong, aged cheddar.

For an invigorating and fresh twist on the classic grilled cheese, try following this recipe:

Ingredients:

2 tablespoons olive oil
2 Slices your preferred bread
1/2 bulb fennel, thinly sliced
3 ramp stems, thinly sliced
1 cup watercress, roughly chopped
4 ounces white aged cheddar
4 ounces sharp cheddar cheese
Salt and pepper to taste, as desired

Directions:

1. Heat oil in cast iron skillet.

2. Add the fennel and cook for 5 minutes over medium heat until the fennel begins to turn translu-cent.

3. Toss in the ramps to the heated skillet and cook another 5 minutes.

4. Finally, add the watercress and cook for 1 additional minute.

5. Remove all the vegetables and set in a bowl.

6. Place one slice of bread to the pan.

7. Put the cheese on top of the bread, then top with vegetables. Cover the vegetables with another slice of bread.

8. Cook about 4 to 5 minutes over medium, until the bread is browned.

9. Flip and cook another 4 to 5 minutes, until both sides are crisp and the cheese melted.