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Growing Hope: Celebrating Our
3rd Annual Seed Launch!
While winter makes its last stand, the calendar reminds us that spring is on the way—and what better way to welcome the season than with our annual seed library launch?
On March 8, the Brown County Seed Library community came together for a vibrant celebration of gardening and seed sharing. With over 9,700 seed envelopes distributed and around 600 visitors in just three hours, the energy at the event was contagious.
Gardeners of all ages stocked up on seeds, exchanged growing tips, and embraced the joy of cultivating fresh, homegrown food. Whether you’re a seasoned seed saver or a first-time grower picking up your very first packet, the excitement for the season ahead was undeniable.
Take a look at some wonderful moments from the event—we hope they inspire you to dig in and grow something amazing this year!
Submitted by Melissa, N.E.W. Master Gardener
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One Seed, One Community:
Start Your Sweet Pepperoncini Journey
In our growing zone, it’s time to start planning the planting of sweet pepperoncini peppers. These delightful peppers, known for their mild heat and tangy flavor, are a wonderful addition to any garden and can enhance your culinary creations all season long. That is why it was selected for our One Seed One Community program seed this year.
When to Start
For our growing zone, the best time to start your sweet pepperoncini peppers is April 1. This timing ensures that your peppers have a strong start indoors before being transplanted outside. By starting your seeds indoors, you give them a head start, leading to healthier plants and a more bountiful harvest. Due to the length of our growing season, it is not recommended to start pepper seeds outdoors, especially for saving seeds.
Basic Planting Directions
Materials Needed:
Potting soil for seed starting
Seed trays or small pots
Sweet pepperoncini seeds provided by the BC Seed Library
Watering can or spray bottle
Grow lights or a sunny windowsill
6 Step to Planting:
1. Prepare Your Containers: Fill your seed trays or pots with potting soil, leaving about half an inch of space at the top.
2. Plant the Seeds: Place 2-3 sweet pepperoncini seeds in each pot, about 1/4 inch deep. Cover them lightly with soil.
3. Water Gently: Moisten the soil with water. Ensure the soil is damp but not waterlogged.
4. Provide Light and Warmth: Place your pots under grow lights or on a sunny windowsill. Pepper seeds require warmth to germinate, ideally between 70-80°F.
5. Monitor and Maintain: Check your seeds daily, keeping the soil moist. Seedlings should emerge within 7-14 days.
6. Thin the Seedlings: Once the seedlings have developed two sets of true leaves, thin them out by leaving the strongest seedling in each pot.
By following these simple steps, you'll be well on your way to a successful sweet pepperoncini harvest. Remember, April is the best time to start your pepper plants in our area. Happy indoor planting!
Happy Gardening!
🌱The One Seed, One Community Team 🌱
Submitted by Peggy, N.E.W. Master Gardener
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Planting Cheatsheets
Wondering when to start your seeds? Our updated planting chart takes the guesswork out of timing, helping you sow at the right time for a successful harvest. Plus, we’ve included QR codes for each plant in our collection—scan them to access detailed growing tips and make the most of your garden this season!
A Handy Chart to Know What to Plant When
| | Submitted by Peggy and Melissa, N.E.W. Master Gardeners | |
A Guide to Thyme Varieties: Growth, Hardiness, and Taste
Thyme (Thymus spp.) is a versatile herb valued for its culinary, medicinal, and ornamental uses. While all thyme varieties share a warm, earthy aroma, they differ in growth habits, hardiness, and flavor intensity. At the Brown County Seed Library, we offer Thymus vulgaris, the most commonly used culinary thyme, but many other varieties exist. Here’s a look at some of the most well-known types and their unique characteristics.
Common Thyme (Thymus vulgaris)
Also known as winter thyme, this staple of culinary gardens grows upright, reaching about 12 inches tall. It thrives in USDA zones 4-9 and is highly cold-hardy, making it ideal for northern climates. Its bold, slightly peppery flavor, with earthy and lemony undertones, makes it a go-to herb for seasoning meats, soups, and roasted vegetables.
Creeping Thyme (Thymus serpyllum)
Also called summer thyme, this low-growing variety forms a dense mat, making it a popular ground cover. Hardy in USDA zones 4-9, it tolerates some cold but is less robust than T. vulgaris. With a mild flavor, creeping thyme is primarily used as an ornamental plant, though it can be added to light dishes.
Lemon Thyme (Thymus x citriodorus)
This hybrid variety forms small, bushy clumps and thrives in USDA zones 5-9. Slightly less cold-tolerant than common thyme, it may require winter protection. Its bright, citrusy flavor pairs well with seafood, salads, and teas.
Caraway Thyme (Thymus herba-barona)
This semi-upright variety spreads moderately and grows best in USDA zones 6-9. It has a distinctive caraway-like flavor, making it a great addition to breads, meats, and root vegetables.
Woolly Thyme (Thymus pseudolanuginosus)
Recognized for its fuzzy, gray-green leaves, woolly thyme is primarily used as an ornamental ground cover. Hardy in USDA zones 5-8, it has a very mild flavor and is rarely used in cooking.
Similarities and Differences
All thyme varieties thrive in full sun and well-drained soil. They attract pollinators and can be used in companion planting. However, their cold tolerance varies, with Thymus vulgaris and Thymus serpyllum being the hardiest. In terms of taste, common thyme has the strongest flavor, while lemon and caraway thyme offer citrusy and spicy variations.
Whether for cooking, landscaping, or pollinator support, there’s a thyme variety to suit every garden.
Submitted by Melissa, N.E.W. Master Gardener
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Preserving Herbs for Year-Round flavor
Fresh herbs bring vibrant flavors to our cooking, but preserving them ensures we can enjoy their taste long after the growing season ends. Whether dried or frozen, properly stored herbs retain their aroma and enhance meals throughout the year.
Harvesting for Best Flavor
For peak flavor, harvest herbs in the morning after the dew has dried but before the sun causes essential oils to evaporate. Cut stems just above a set of leaves, leaving enough growth for the plant to continue thriving. Herbs are best harvested before they flower, as flowering can create bitter flavors.
Drying Herbs
Drying is one of the simplest preservation methods, especially for strong-flavored herbs like rosemary, sage, and thyme. Air-drying works well—simply tie small bundles and hang them in a warm, dark, well-ventilated space. Herbs can also be dried in an oven set to its lowest temperature or in a dehydrator. Once crisp, store dried herbs in airtight containers away from heat and light.
Freezing for Freshness
Some herbs, such as basil, dill, parsley, and chives, retain their flavor better when frozen rather than dried. Here are a few freezing methods to try:
- Whole Leaves or Sprigs: Lay them in a single layer on a baking sheet to freeze, then transfer to freezer bags for easy use.
- Ice Cube Method: Chop herbs, place them in an ice cube tray, and cover them with water or oil. Once frozen, transfer cubes to a labeled freezer bag and drop them into soups or sauces as needed.
- Flat Freezing: Spread chopped herbs mixed with oil in a thin layer inside a freezer bag, freeze flat, and break off pieces as needed for cooking.
To preserve color, blanch basil leaves for a few seconds before freezing. Herbs stored in oil should always be frozen and never kept at room temperature.
With these simple techniques, you can enjoy homegrown flavors all year long!
Information compiled from Penn State Extension and horticultural experts.
Submitted by Jeanette and Melissa, N.E.W. Master Gardeners
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Calendar of Local Garden Related Events:
February 1 - May 10 ($)
Bountiful Branches Sale
Sale online, pickup at 2600 Larsen Rd, Green Bay
April 2, noon - 1pm (free)
T.I.L.L. Talk: Beyond the Thorns: Roses of the Garden
Green Bay Botanical Garden, 2600 Larsen Rd, Green Bay
April 3, 6pm - 7:30pm (free)
Bountiful Branches Guide: A mini-class for planning, planting and maintaining your perennial food plants
Brown County Central Library, 515 Pine St, Green Bay
April 5, 1pm - 2pm (free)
How to Plan Your Garden for Seed Saving
Brown County Central Library, 515 Pine St, Green Bay
April 8, noon - 1pm (free)
Apple Trees 101: Core Concepts
Virtual, U of Minn
April 12, 9am - 1pm ($)
Intro to Foraging Walk
149 Baird Creek Rd, Green Bay
April 21, 1:30pm - 2:30pm (free)
Ask Your Gardening Question: LIVE
Virtual, UW Extension
April 22, 10am - 11:30am ($)
Earth Day – Wild Connections with Rob Zimmer
Green Bay Botanical Garden, 2600 Larsen Rd, Green Bay
April 23, 6:30pm - 8:30pm (free)
Ten Diseases of Native Plants (and Non-Natives, Too)
Virtual, UW Extension
April 29 - May 1 ($)
Friends of the Library's BIG Book Sale
Brown County Central Library, 515 Pine St, Green Bay
May 8 - 10 ($)
N.E.W. Master Gardeners Plant Sale
STEM Center, 2019 Technology Way, Green Bay
May 13, noon - 1pm (free)
Deer and Rabbit Proofing Your Garden
Virtual, U of Minn
May 13, 1:30pm - 2:30pm (free)
Pollinator Gardens and Native Plants
Southwest Branch BCL, 974 Ninth St, Green Bay
May 17, 1pm - 3pm (free)
Veggie and Flower Seedling Give-Away!
Brown County Central Library, 515 Pine St, Green Bay
May 18, 5:30pm - 7:30pm (free)
Grassroots in the Garden: Growing Community
Seymour Park Food Forest, 314 S. Ashland Ave, Green Bay
May 19, 1:30pm - 2:30pm (free)
Ask Your Gardening Question: LIVE
Virtual, UW Extension
May 21, 6pm - 8pm (free)
Gardeners Club of Green Bay meeting: Pollinator Gardening presented by Maria Otto of the Green Bay Conservation Corp
Green Bay Botanical Garden, 2600 Larsen Rd, Green Bay
May 28, 6:30pm - 8:30pm (free)
The Science (and Art) of Plant Disease Diagnosis
Virtual, UW Extension
May 31, 9am - 2pm ($)
Wild Ones Plant Sale
Stone Silo Prairie Gardens, 2325 Oak Ridge Cir, De Pere
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Pork Kabobs with Orange and Thyme
Originally published in Martha Stewart Living, 2004
Ingredients:
1/4 cup fresh orange juice, plus 1 TBSP fresh orange zest and orange
wedges for serving
5 garlic cloves, minced
2 TBSP coarsely chopped fresh thyme, plus sprigs for garnish
1 TBSP Dijon mustard
salt and pepper to taste
1/4 cup olive oil
1 1/4 lb boneless pork loin, cut into 1 1/2 inch cubes
Directions:
- Whisk together orange juice and zest, garlic, thyme, mustard, oil, 1 TSP salt and 1/2 TSP pepper in a large bowl. Add pork cubes; toss to coat. Cover with plastic wrap and let pork marinate for 2-3 hours in the refrigerator.
- Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers, season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs and serve with orange wedges.
Submitted by Melissa, N.E.W. Master Gardener
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Although brand names of products are mentioned in this newsletter, NEWMG and BCL do not endorse any particular brands. These mentions reflect individual experiences and should not be interpreted as endorsements or recommendations.
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