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Again and again new herbs from foreign countries are introduced to us and gladly included in the menu.
One of the last discoveries is the olive herb, a wonderful spice plant native to the Iberian Peninsula and Morocco, which has quickly conquered our herbal beds with its olive-thyme aroma. If you already have a plant in your garden, you probably want to know what it means to grow and how to cut the olive oil, and whether the cut herb is suitable for drying:
Cut olive oil
Olive oil can be harvested continuously and regularly as soon as the plant has settled in at the intended location. So you should not immediately put the scissors on the olive herb after you have just planted it. At least not if you want to keep it longer and not just simply "harvest" the purchased plant.
After about two weeks, the olive oil should have roots of sufficient strength and quantity. From this time on, you can harvest throughout and with the right cut at harvest you can make sure that your olive oil gets more and more bushy. To do this, you should shorten the shoot tips from the very beginning of the harvest so that even in the case of the small plant you promote a bushy growth by branching.
Otherwise, the cut depends on the characteristics of the perennial: olive herb belongs to the evergreen perennial shrubs, which lime over time. For these perennials, the more they tend to lignify, the less pruned they are. Generally this means that these shrubs are cut to a maximum of one-third to half of their total mass or total height. Whereby flowering flower stalks are completely cut away, but all still growing shoots are only lightly cut, that is, until about half or, for safety reasons, only up to a third should be cut back. You can not go wrong if you always cut as deeply as possible, but stop about an inch above the fresh shoot.
If there is still fresh shoots just above the ground, you can certainly cut right up to them. If not, you should start higher, you would otherwise cut into the old wood, it can even go through a woody perennial. If you cut thicker shoots, you should create slightly slanted interfaces where rainwater can run better. Incidentally, olive oil needs a pruning cut, otherwise it would probably be spoiled after a few years. In addition to the regular harvest in this sense, educational cutting measures are carried out in autumn, then all dead shoots are cut back near the ground. Even in early spring at the beginning of sprouting or after flowering is an opportunity to cut back the olive herb about hand-high and thus encourage vigorous growth.
Dry and preserve the olive oil
If you not only cut for the purpose of harvesting, but carry out the care cuts, you will usually have cut more olive oil than you can consume at once. Then the question arises as to whether it is possible to dry olive oil. According to reports, this is possible, but it should already be lost a lot of flavor. In any case you should then dry the olive oil properly like all herbs, so as gently as possible and with moderate heat.
Another type of preservation seems to be much more logical, if you look at the taste of olive oil: It really tastes like olives, so you can read over and over again that it can be used everywhere, where olives can be used well,
If you take that literally, can it be conserved like olives? - In fact, there are some recipes on the internet where olive oil is processed much like olives:
- It is, for example, with olives in brine, then you can preserve it of course without olives in this brine.
- As well as olives, olive oil can be processed into pesto and spicy sauces such as piri-piri and salsa, both of which are stable for a while.
- Since the plant usually produces so much essential oil in the summer that it feels sticky, it can certainly be well inserted in oil.
You may also want to use the cut pieces to grow other plants. This is easily possible, olive oilseed sections should be allowed to multiply by placing the cuttings in water or in potting soil. The cuttings, however, seem reluctant to form roots, as it is often recommended that soil be mixed with rooting powder.
There are rooting powders to buy in the garden shop. However, there are also instructions on how you can make your own rooting powder.If you have used soil, first watering, then the pot with the cutting should be covered with a transparent plastic bag to keep the moisture in the soil. Refilling is always done when there are no more drops of water on the bag.
It tastes of green olives, a bit like thyme, and a touch of rosemary seems to be noticeable. It goes very well with mushrooms, meat that is too quick-cooked and stewed, and it also tastes good in cold sauces and salad dressings. If possible, you should just cook olive oil for a short time, or even sprinkle it over the finished dish - as you think it would be best for you to taste it, you would have to taste it.
If you want to taste olive oil once in a different way, here is the "latest cry" in the direction of olive oil: put a freshly harvested twig of olive oil in a champagne glass and pour in champagne!