Roasted Herb Barley
1 large Onion, minced 1/2 each Stick butter 1/2 pound(s) Fresh mushrooms, sliced 1 cup(s) Pearl barley 1 t Salt 3 cup(s) Chicken broth (I use -vegetable) 1 t Thyme 1/2 t Marjoram 1/2 t Rosemary 1/4 t Sage 1/4 t Summer savory Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F). |
, that size of pot will be fine until the roots get crowded, you will niocte this as it will dry out quickly, then you can go up a pot size and transplant them. How fast it grows depends on the area you have it growing in and the lighting and plant food you may use. Cutting with a scissors or shears of some sort works best. Water when feels dry to the touch, just poke your finger in the soil , you will be able to tell.. thanks for stopping by and good luck! hope this helped!