Posts Tagged ‘Herbs’

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Garden Bloggers Bloom Day June 2010


2010
06.18

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Posted in Herbs in the garden, Herbs in the kitchen, Home Garden | No Comments »

I love June.

Yes, there are lots of day lilies and cone flowers.

Day Lilies are bright and cheerful and at their best in June.

Everything in the garden is green and healthy. Later in the summer, plants get dusty and wilted or chewed and burned up by bugs and heat. There are lots of day lilies and cone flowers  in full bloom. The roses haven’t been attacked by the Japanese beetles yet.

Cone flowers ablaze, different varieties bloom at different times, extending the season

Before I share  my flowers, I wanted to show you this unobtrusive drip irrigation system for all 12 of the hanging baskets. Most of these plants are annuals and trial plants that are fun varieties new to me.

a thin black tube carries the water overhead

Raddish flowers

Spring raddishes hung on till the summer heat, then bolted, bloomed and are setting seed.  With all the beautiful flowers, sometimes it’s easy to overlook the  little blooms in the herb and vegetable garden. I’m focusing on edible blooms and vegetable flowers this Bloom Day.


Raddish seed pods look like little bean pods.

Herbs are at their best now and growing fast. Many, like this lilac colored geranium are edible.  Add the petals to a garden salad or,  garnish a dessert plate with these little flowers.

I vowed to keep the zucchini  in control this year. Harvesting squash blossoms, to stuff and fry is a tasty way to keep this beautiful vegetable from over populating the kitchen counter. Harvest these baby squash for grilling.

enjoy fried squash blossoms or grill baby zukes.

attracts bees

Nepeta, or catmint, is a member of the mint family.

Catmint (Nepeta), is a member of the mint family. It is easy to grow, has few pests or problems and attracts loads of pollinators to the garden. A few of these petit little blooms sprinkled on top of a dessert or a salad would be festive.

Carbon tomato plant is loaded with yellow blooms.

Growing fast, and delicate blooming while little fingerlings are growing in the ground.

onion flowers add a very mild, touch of onion flavor.

Onion flowers add just a hint of onion to poppy seed dressing, potato salad, rice wine vinegar or herb butter.

This rose was just begging to be photographed before the Japanese beetles invade.

And finally, these Jackson and Perkins roses just begged to be photographed before the Japanese beetles arrive. And, really it’s nice to end on a rosy note.

Thank you for visiting, please come again.

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Grow vegetables for soup


2010
04.25

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Posted in Herb Companion, Herbs in the kitchen, Recipes | No Comments »

3/3/2010 9:47:02 AM

by Patsy Bell Hobson

Patsy Bell HobsonPatsy Bell Hobson is a garden writer and a travel writer. For her, it’s a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blog at http://patsybell.blogspot.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner.

I’m fanning through the seed catalogs, looking for seed that will eventually become my favorite dishes. Such as gazpacho, ratatouille or tabouli.

I seldom use a recipe without tweaking it a little. This is The Cook’s Garden’s recipe for Vegetable Soup. I am sharing the recipe with you because I like the idea of harvesting all these beautiful vegetables from my garden. It is on their website along with many other tried and true recipes for your garden bounty.

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Add a can of chick peas or any vegetable you like and skip the ones you don’t.
Photo by Harris Graber

Vegetable Soup

The idea, which you can see as you read the ingredients in the following link, is to grow your own soup vegetables and harvest, store or preserve your very own veggies. Your hard work will be rewarded by your delicious home garden medly.

Ingredients: Click here for the list of ingredients: Ingredients For Vegetable Soup. The herbs in this recipe (garlic, bay and basil) are merely suggestions for an herb gardener. Add many more herbs if desired. (Click here for the full recipe: Vegetable Soup.)

Directions: To prepare this soup, saute cut meat, minced garlic, onions and chopped celery in olive oil and add cup of stock as ingredients cook. Transfer ingredients to a large soup pot and add remaining ingredients. Cook under low heat for many hours. (You can fork test the vegetables for tenderness.) Soup can be thickened easily by using cornstarch or pre-sifted flour. When serving, remove bay leaves. Leftovers are a bonus. A quart of this soup in your freezer is a perfect too-tired-to-cook meal that is much more tempting than fast-food.

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Vegetable soup is a medly of your garden.
Make some version of this as your signature soup.
Photo courtesy The Cook’s Garden

My Tweaks: Right before that last hour of cooking, take out enough soup to fill a container and freeze for later. Potatoes and carrots should not be completely cooked through; they will finish cooking when you reheat the soup. Season this portion of the vegetable soup with herbs when you reheat. Herbs are also best added during the last hour of cooking. Add a salt-free, all-purpose combination of bouquet garni. Bouquet garni, it is a traditional French herb combination of savory, rosemary, thyme, oregano dill, marjoram sage and tarragon. If you are unfamiliar with this herb combination, only add a teaspoon to your soup. With this big batch of vegetables, I would probably start with a tablespoon of bouquet garni, or a similar combination of these individual herbs. Also, you can skip the beef or chicken if you like. The Cook’s Garden has several great recipes on their website that will showcase your vegetable harvest at its very best.

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Broccoli romanesco is the color of brocolli and has the texture of cauliflower.
Photo courtesy The Cook’s Garden

At first, I was drawn to The Cook’s Garden catalog by their broccoli romanesco. This vegetable is an heirloom that has been around a long time but is new to me. I try something new in my garden every year, and this year I chose broccoli romanesco.

I found broccoli romanesco seeds at The Cook’s Garden, Territorial Seed Company, Seed Savers and several other seed sources. Although broccoli and cauliflower have always been a challenge, I’m going to give it a try this spring.

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Red and yellow baby bell peppers


2010
04.25

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Posted in Herb Companion, Herbs in the garden, Herbs in the kitchen, Recipes | 1 Comment »

Down and dirty in the garden.

4/22/2010 3:55:38 PM

by Patsy Bell Hobson

Patsy Bell HobsonPatsy Bell Hobson is a garden writer and a travel writer. For her, it’s a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blog at http://patsybell.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner.

You still have time to start peppers from seed. I’m growing several chilies and a few different mild or bell peppers. The sweet pepper that caught my attention this year is the baby bell pepper. The plants are compact and heavy producers. Baby bells are a good choice for containers.

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Left: Cheese-stuffed peppers make a tasty snack. Photo by Pille, courtesy Nami-Nami.
Right: Stuffed yellow peppers are easy to make. Photo courtesy Burpee.

As you plant peppers, stake or cage them. Pepper plants tend to be brittle and the stems can snap in heavy winds or storms. These cute little peppers can be used fresh or cooked in summer recipes. Leave peppers growing on the plants until their color is bright and the peppers are well ripened for the sweetest flavor.

Peppers, like tomatoes, are native to the Americas. This new baby bell pepper will be pretty served grilled, stuffed as tapas or on an antipasta tray. My little baby bell pepper plants are just about 2 inches tall and looks just like any other pepper plant. Baby pictures will be delivered about the time tomatoes start coming on.

There are truly a rainbow of colors for bell peppers. The green peppers are not as sweet and sometimes more bitter than the red, yellow or orange peppers. Belle peppers are at their sweetest when allowed to ripen on the plant in full sun.

Red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, another antioxidant, is nine times higher in red peppers. Red peppers also have twice the vitamin C content of green peppers. Bell peppers are an excellent source of vitamins C and A. One raw pepper provides more vitamin C than one cup of orange juice.

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The red and yellow baby belle peppers are beautiful together
on an antipasto plate or in a large summer salad.
Photo courtesy Renee’s Garden .

This pepper seed is easy to find. Gurney’s Seed & Nursery Co., Johnny’s Selected Seeds and Renee’s Garden and many other catalogs offer baby bell peppers. But if you don’t want to find them on your own, enter my giveaway! I’m excited to announce another giveaway: Renee is giving away baby belle pepper seed packets, which contain both red and yellow peppers, to three lucky Herb Companion readers. Winners will be chosen randomy and announced after they have been notified. Good luck!

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New! Chinese Chives Are the devil in disguise


2010
04.06

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Posted in Home Garden | 3 Comments »

Really, these are garlic chives.

Here is what Renee has to say about Chinese chives:
“One of my favorite fresh herbs, Chinese chives, combines the flavor of garlic and the sweet oniony taste of chives in a perfect marriage. The 10 to 12 inch long, strappy flat leaves are scrumptious whenever you want a hint of garlic flavor without the fuss! Use fresh as they lose their savor when cooked. I snip them into ½ inch pieces to sprinkle over fresh salads or on top of most steamed vegetables or a plate of juicy sliced tomatoes. They are wonderful in potato or pasta salads, with scrambled eggs, or even deep fried to finish a rice dish. When your plants begin to bloom with pretty white flowers – break up and sprinkle the individual florets over salads for an ornamental and edible flower garnish.”

And I agree. They are everything Renee says. But there is more:

This is my story: After a lecture on herbs, the speaker said she had free samples of garlic chives for everyone. She had enough clumps to give to each of the 30 young and foolish beginning herb gardeners. She dug up these 30 fist fulls of garlic chives and wrapped them in plain newspaper to keep from getting our cars messy, she said. As I look back on this herbal exchange, I now believe the newspaper was meant to cover up the garlic chives. Sort of like the infamous plain brown wrapper. That way neighbors could not see what we were bringing into the neighborhoods. There would be no screaming or shouting or alerting the homeowners association plant police. And it also provided a cover up so no one would know she was herb trafficking in garlic chives.

To say that garlic chives are invasive, is an underestimate and should be punishable by law when people do not offer full dislosur. The plain truth is Chinese Chives are out to take over the world, one herb garden at a time.

In fact, this is how I started out on the herb speaker’s bureau. I volunteer to speak to herb gardener wannabes. After the lecture, I pass out free samples of Chinese Chives to all the attendees and their friends and families too.

Renee’s Garden

http://twitter.com/reneesgarden