Author Archives: Patsy Bell

It’s dill pickle season

Posted on June 27, 2010 | Comments Off on It’s dill pickle season

Patsy 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 Ozarks Travel Examiner.

Best known for pickling, dill (Anethum graveolens) is also a good herb for succession planting. If making dill pickles is on your Summer To-Do List, try this variety: dill ‘Dukat’. This variety, which is bred in Denmark, has finely cut leaves that stay fresh longer than other varieties.

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Hanging herb garden hung by the window to grow in Brooklyn.
Photo by Dory Komfeld/Courtesy Flickr

I like this newer variety of dill. It is pretty enough to plant in a sunny flower garden and it’s more compact than taller, older varieties. This is one of the few herbs that I enjoy to use both the ferny leaves and the seeds. Those beautiful lacey leaves are often referred to as dill weed. After this member of the carrot family has bloomed and set seed, cut it and hang it upside down in a paper bag to collect seed.

8 June Caterpillar
While the black swallowtail butterfly is a caterpillar, it feeds on dill.
Photo by Ken Pomerance/Courtesy Flickr

I suggest that you start this plant from seed—it has a long tap root, which means that transplanting it will have limited success. Plant a few seeds every two weeks to extend your season of fresh dill and to grow more than you need to share with local butterflies. Grateful butterflies will enjoy finding this smaller, more compact variety in your garden and caterpillars will appreciate its ready supply. It’s a well known fact that dill (as well as parsley and fennel) will attract butterflies to your garden.

To preserve, freeze your dill plant by cutting the branches into sections short enough to fit into heavy plastic freezer bags. Do not chop the leaves into bits until it is ready to use. This will brighten the fragrance and flavor when you use it in any recipe. Dill will keep in the freezer for about six months.

8 June Dill and Garlic
Use dill and garlic to make homemade pickles.
Photo by Sarah Reid

Use dill for more than pickles and dilly beans. Try a little dill in a favorite biscuit recipe. If you are serving pre-made biscuits, brush a little dill-infused butter on them. Also, I couldn’t make potato salad without dill weed.

This dill seed is easy to find. I bought my seeds at Renee’s Garden, Burpee and Nichols Garden Nursery online catalogs; several other companies also sell dill seed. But if you don’t want to find them on your own, enter my garden giveaway!

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Book Review: Tomatoes Garlic Basil

Posted on June 23, 2010 | Comments Off on Book Review: Tomatoes Garlic Basil

PBHobson2 Patsy 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 and read her travel writings.

In my Zone 6 garden there are always three kinds of tomatoes: a paste tomato for sauces, a cherry tomato, because these small tomatoes are always the first to ripen (and later, when the big tomatoes are producing, these small ones will be dried), and a big, meaty tomato for eating fresh (and for bragging rights). I love tomatoes and when I saw Tomatoes Garlic Basil (St. Lynn’s Press, 2010), I judged the book by its cover. It is beautiful. Eventually, I was tempted to open the paperback tribute to the garden and kitchen’s favorite produce and I’m glad that I did. The book only gets better!

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Tomatoes, garlic and basil are the holy trinity of the vegetable garden.

Doug Oster’s Tomatoes Garlic Basil is a love letter about our favorite home garden produce. If you are one of the millions of backyard gardeners who grow tomatoes, this book is for you. Tomatoes are the star of the show. And, just like most gardens, basil and garlic have strong supporting roles in the book that magnify the magic of home grown tomatoes.

The book will not overwhelm you with soil science and plant genetics. It will give you some good advice about soil preparation and plant selection. The pleasure of reading this book grows as Oster offers us many choices with these three simple garden staples.

Like most gardeners, Oster is generous in sharing his experience and recipes. If you are new to gardening, try the simple combination of these three plants. He also encourages people who do not have garden space and shares some planting options. Each chapter begins with a garden or food quote that ties into the chapter. In Chapter 2, I was inspired by “Summer Celebrations” and looked forward to incorporating some of his ideas as I create new traditions for my own family. And by the time you get to the great advice in Chapter 9, which is about soil preparation and weed control, Oster will feel like an old neighbor

Oster is still on the big adventure of trying some different tomato plants every year as well as growing his favorites. It’s a good idea and you will never run out of tomato varieties to try. After reading this book you will be able to speak about basil and garlic as well as tomatoes with any home gardener.

This book would make a great gift for either a new or experienced gardener, as well as for the recipients of your produce bounty. (I recommend you buy the print version to enjoy the artful photographs.) The only difficult part is deciding whether to put this book with my cookbooks or on the shelf with the gardening books. I decided to take the book into the kitchen and try the recipes with my own fresh tomatoes, garlic and basil.

I enjoyed the humorous and serious gardening stories and there are plenty of artsy photographs throughout the book. I will definitely put Doug’s recipes and gardening tips to use this summer.

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Cherry tomatoes are heavy producers.

Book Details
• Tomatoes Garlic Basil: The Simple Pleasures of Growing and Cooking Your Garden’s Most Versatile Veggies by Doug Oster
• Paperback: 272 pages.
• Publisher: St. Lynn’s Press; 1st edition, ISBN-10: 0981961517 and ISBN-13: 978-0981961514
• See Doug Oster’s Blog at http://www.dougoster.com/books/ to read “My favorite story from Tomatoes Garlic Basil.”

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Posted in Herbs in the garden, Herbs in the kitchen, My Gardens, Product reviews, Recipes

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Rock Solid Strawberry

Posted on June 23, 2010 | Comments Off on Rock Solid Strawberry

Frozen fruit will thaw by dessert time. photo by Roboppy

Little berries are sweet and would be tasty frozen treat. photo: PBH

First, this is not my idea. I came upon this tidbit watching late night/early morning TV. Frozen Fruit

Ingredients
1 quart strawberries, de-stemmed
1 (3 pound) block dry ice

Directions

Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours.

  • Break dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.

French strawberries grown in a hanging basket photo:PBH

Frozen Fruit

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Garden Bloggers Bloom Day June 2010

Posted on June 18, 2010 | Comments Off on Garden Bloggers Bloom Day June 2010

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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Posted in Herbs in the garden, Herbs in the kitchen, My Gardens

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Open potting soil bags quick and easy

Posted on May 30, 2010 | 4 comments

Keep a plastic knife in your garden tool box.

picnic plastic knives open bags fast

It will open those weighty bags of potting soil or top soil faster than most pricey garden gadgets.
Keep one of these handy.

open plastic bags

A plastic picnic knife makesa great garden tool.

My frugal gardening suggestion is recycle plastic forks, spoons and knives as plant markers and plastic bag openers.

You will probably use plastic flatware at a picnic this summer and most of it will go into the trash.

recycle pastic flatware from picnics and "to go" food.

They aren’t frugal if you buy them especially for this purpose , but if you happen to use plastic ware this summer, recycling for garden use will keep just one more thing out of the landfill.

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Tiny, Tasty Alpine Strawberries

Posted on May 21, 2010 | 1 comment

Ripe berries are sweet as candy

Wild Strawberries and Alpine Strawberries are hardy, disease resistant and perfect for a low border or edging plant. They are also a great ground cover. Some folks include them in grass-free lawns. I’ve tried a couple of times to start wild strawberries from seed and failed. When I had the opportunity to start new gardens in a new home, I went a little overboard with these tiny berries.

Sweet fruits are grown from seed

I ordered “Mignonette” French strawberry seed from Renee’s Garden Seed and had great success using the AeroGarden. The plants, once started, are easy to grow. They are compact perennial Alpine strawberry plants producing sweet, pointed fruits from early spring to the last frost.

I notice that Renee’s has an article about these itty bitty berries on her web page. This is where I got the idea to use these strawberries as an edging plant. Renee’s is a reliable and prompt source to order seed. May or June is not too late to start plants from seed (and you will get prompt seed delivery here.)

That same year, I bought a Fragaria vesca “Ruege” plug pack of 12 plants from Richter’s. These sweet and tangy berries are just a little smaller in size of the wild ones on compact, runnerless plants but they do multiply and should be thinned every few years. Bears fruit from May til frost. Richter’s has the best selection of culinary and medicinal herb plants that I have found.

Both plants have multiplied rapidly.This spring, they started blooming in March. A late freeze only slows them down but they soon begin setting bloom again.

I think that those monster sized rugged and tasteless berries at the grocery store turned me away from normal strawberries. The tiny Alpine fruits taste like strawberry candy in comparison.

Tiny white blooms continue all summer

The first year, it was a contest to see who would get to eat these mini delicacies, me or the birds. There are so many of them and the season is so long, that now the birds and I have agreed to share the abundant harvest.

A third variety of strawberry grows in my gardens. French‘Mara des Bois’ from White Flower Farm.

‘Mara des Bois’ lives in hanging baskets on the patio and are just starting to produce this year. Last summer I had one or two berries and a winged predator or possibly my beloved ate the rest. There were not a lot of berries because the plants were busy trying to escape their confinement by sending runners over the edges of the hanging baskets. The berries are twice the size of the Alpine berries, but that still means a very small berry compared to what we find at the grocery. These hardy little plants over wintered in a hanging basket sitting on the patio all winter.

Fraises des bois is a French word for strawberries of the woods. The strawberries are also known by other names including: Fragaria vesca, Alpine Strawberry, Wild Strawberry, Woodland Strawberry, American Strawberry, European Strawberry, fraises des bois, and fraisier des bois. Call them what you will, these itty bitty berries a too fragile for transport. The little ones fetch premium prices at the market.

The tiny berries are beautiful garnish on a desert plate. It is said that tea made from the leaves will stimulate the appetite. They grow as an evergreen edging along the sidewalk in the potager, making for easy picking as I walk by.

Try balsamic vinegar with strawberries

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Garden Bloggers Bloom Day May 2010

Posted on May 16, 2010 | 4 comments

chive and sage blooms

Most herb flowers are small and unremarkable, but I look forward to these lavender colored chive and sage blooms every spring. They are edible, but I prefer to gather a kitchen bouquet so I can enjoy the flowers even longer.

Kitchen bouquets make herb leaves close and easy to use for cooking.

Flowers in the kitchen

Chive flowers will turn this white wine vinegar pink

More lavendar colored flowers

clematis “President” is a homeless plant I have yet to move to a permanent home. It has faithfully lived in this plastic pot for over a year.

( It takes just a little imagination to view the next blooms which are in my camera but not in my possession right now.)

Strawberries

Roses

Astillbe

Daylilies

Columbine

Carol, garden blogger at May Dreams Gardens started the Bloom Day tradition Garden bloggers Bloom Day May 2010.

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‘Gigante Italian’ Parsley, Not Just Garnish

Posted on May 16, 2010 | Comments Off on ‘Gigante Italian’ Parsley, Not Just Garnish

by Patsy Bell Hobson

Tags: Giveaway, Parsley, Italian Parsley, Preservation Tips, Harvest Tips

I’ve never lived where parsley grew as a biennial. Parsley has always been an annual in my garden. Until last summer.

Fresh parsley grows early spring until late fall

Instead of it growing about a foot tall, it grew to about three feet. Then, this overachiever bloomed. That’s when its family tree became apparent.

Parsley (Petroselinum crispum) is a member of the carrot family. When it blooms, the family resemblance to its cousin, Queen Ann’s Lace (Daucus carota), is striking.

This year, volunteer parsley have appeared where the giant grew and self-seeded last summer. The self-seeded plants came weeks ahead of the seeds I sowed. If you are content to let the parsley grow where ever it wants, you won’t have to disturb the fussy tap-root.

Allow parsley to self seed for an earlier harvest.

Chop parsley and combine with room temp butter. Photo by Patsy Bell Hobson

How To Preserve Parsley

• Wash and chop the leaves. Fill an ice cube tray with the leaves. Add water (or vegetable broth) to fill the cups of a plastic ice-cube tray. Place in freezer until the cubes are frozen. Pop the cubes out and store in an airtight container in your freezer. Thaw when needed by dropping a cube into soup or sauce.

• You can make a parsley pesto in the same way you make your favorite version of basil pesto. Dry parsley if you must, but its color is dull and the flavor is similar to notebook paper.

• Parsley butter will also preserve the color and flavor better than drying and freezes well. Read Herbal Butters and Oils: Garden Herb Butter to learn more.

Remove the stems in recipes calling for fresh parsley.

I always plant and grow twice as much parley as I need because parsley is a wonderful choice for attracting black swallowtail butterflies. Curley and flat-leaf parsley have a very high vitamin C content. It also contains vitamin A, B1, B2, calcium, iron, and anti-inflammatory flavonoids.

Other herbs in a butterfly garden should include dill and fennel.

Parsley, dill and fennel are taking over my Zone 6 garden. If you let these herbs self-seed they will come up earlier and hardier than the seeds you sow this spring. If you are not obsessed with growing plants in straight lines or rows, the self-sown plants are a bargain. They don’t all come up at once, which will extend your harvest season.

Seed Packet Giveaway!

Flat leaf parsley photo by Renees Garden

My “Free Seed Packet” giveaways are attracting readers to this Herb Companion Blog and, the seed companies are very generous. I love introducing you to some of my favorite seed sources. In addition to the volunteer parsley, I am growing Italian ‘Gigante’ parsley from Renee’s Garden.

There are a lot of new herb gardeners out there. So, when I mention seed sources, they consistently deliver the products they advertise on time with a generous seed count. Their seeds thrive in my garden. Renee’s Garden has volunteered three packets of Italian ‘Gigante’ parsley to give away. It is not too late to plant seed. Just be mindful of the moisture and never let the soil or seedlings dry out.

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Grow vegetables for soup

Posted on April 25, 2010 | Comments Off on Grow vegetables for soup

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

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.
Vegetable soup is a medley 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.
Broccoli romanesco is the color of broccoli 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

Posted on April 25, 2010 | 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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