Category Archives: Herbs in the garden

annuals and perennial herbs for containers, landscapes and kitchen gardens.

Rosemary Rosmarinus officinalis

Posted on December 19, 2011 by | Comments Off on Rosemary Rosmarinus officinalis

“There’s rosemary, that’s for remembrance.” — Shakespeare’s Hamlet to Ophelia

RosemaryRosemary (Rosmarinus Officinalis) – Christians referred to rosemary the “Holy Herb,” associated with Mary, who, according to Spanish legend, draped her cloak over a rosemary bush on the Holy Family’s flight to Egypt, turning the color of the blossoms from white to blue.

Rosemary was once used by the poor or lower classes as a substitute for expensive frankincense or myrrh-based incense in ancient Greece and Rome. Before the advent of modern medicine rosemary was burned, along with juniper berries, as a disinfectant in French hospitals.

Romantically, rosemary’s legend grew in the 14th century, when 72-year-old Queen Elizabeth of Hungary used rosemary as a medicine for her rheumatism and gout. Her potion of rosemary and lavender supposedly so enhanced her health and beauty that it fanned the passions of the 26-year-old King of Poland, who requested her hand in marriage. The potion became known as Budapest or Hungary water and was the beauty aide of choice for women for hundreds of years.

Rosemary for cooking, a favorite winter herb, I use it fresh and dried. One of my favorite ways to cook with rosemary is to put a sprig in the body cavity of a game hen before roasting. Or, drizzle a little olive oil over new potatoes or whole fingering potatoes, then sprinkle a little salt, and a few crushed rosemary leaves before baking.

Rosemary tea is made by steeping a short sprig in hot water for about 5 minutes. Or, put a teaspoon of dried rosemary in a warmed teapot and add a cup of boiling water. Steep for 5 minutes.

Medicinally, rosemary tea is said to be good for colds, flu, indigestion, headache and fatigue. It is an antioxidant, antiseptic, antidepressant, a circulatory stimulant. Rosemary is a rich source of vitamin A and vitamin C, phosphorus, iron, magnesium, and zinc. 

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Growing Herbs in Winter

Posted on December 15, 2011 by | 1 comment
fresh cut herbs

fresh cut herbs brought indoors, will stretch your fresh herbs by about two weeks.

I’m starting seed in the Aerogarden this week.

Aeroponics is a soil-free growing method where plant roots are suspended in air within a 100% humidity, highly-oxygenated growing chamber. Because the roots are bathed with ideal levels of nutrients, water and oxygen, plants grow significantly faster, are healthier and have a higher nutrient content than plants grown in soil. It’s like having a little green house on the kitchen counter.

I’ll grow bright green lettuces and herbs all winter. The 70 million Americans buy organic products weekly will appreciate the simplicity and convenience of Aerogrow.

This little table top garden is a defiant cabin fever cure for us die hard gardeners. AeroGarden is not promoted to help with Seasonal Affective Disorder (SAD) or “cabin fever.” Still anything that tricks my plants into believing the sun is shining, has a positive affect on my attitude.

Gardening is America’s #1 hobby with more than 70 million active gardeners. There are 18 million fresh herb gardeners which is up 41% since 2000.

Small, sweet as candy, little strawberries that you can grow from seed. photo PBH

This little table top garden provides fresh herbs for my cooking all winter. A sprig of fresh basil or parsley will add sparkle to any dish.

In the spring, I start seeds in the AeroGarden. Last spring I had great success getting tiny sweet strawberries to grow from seed. Picking these tiny French Alpine strawberries (fragaria vesca) are like finding candy in the garden. Buy strawberry seed at Renee’s Garden.

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Bread and Soup: Using Herbs in Winter

Posted on December 11, 2011 by | Comments Off on Bread and Soup: Using Herbs in Winter

My favorite fast food during the hectic holidays? Bread and soup.

BBQ Rosemary

BBQ Rosemary Rosmarinus officinalis 'Barbeque' has especially good flavor and aroma, great choice for cooking. photo PBH

Throw the soup or stew ingredients in the crockpot. When you come home from work or Christmas shopping, a hot, healthy meal can be mere minutes away. Now add biscuits, because hot fresh biscuits are fast and easy to make. In the time it would take to get drive-thru on the way home, you’ll be sitting down to a bowl of bliss that will warm your heart and soul.

Before the holidays, replace your old herbs. Saving dried herbs for special occasions is a bad idea. Begin using dried herbs as soon as you buy them so you will get a taste of the herb at its best. Then, you will be able to judge when herbs should be replaced because of age, light or heat exposure. Rub a little dried herb on to the palm of your hand and if can not smell or taste the flavor, empty the jar and replace it with new. If your jar of dried herbs tastes like paper dust or a dried front lawn, it’s time to replace the herbs.

Refresh spices. If your spices are not fragrant, don’t waste the time and ingredients of a recipe by using flavorless herbs and spices. Before baking season, buy a new box of baking powder and baking soda. Hot from the oven herb biscuits are the perfect accompaniment to winter stews and soups.

tomato soup and grilled cheese

Creamy tomato soup with mini grilled cheese toast. photo: PBH

My favorite cheese biscuit recipe comes from Simply Recipes: Cheese Biscuits recipe. I use 2 tablespoons of fresh chopped chives instead of scallions and sharp cheddar cheese. Best thing is, you can double the recipe and freeze the cut biscuits before baking. Later, retrieve the frozen dough and bake while the stew is simmering. They are so good and so easy, you will always want to keep a few in the freezer.

Though buying herbs in bulk is economical, it may not be the cook’s choice. Herbs tend to lose their flavor when exposed to air and light. Buy small amounts of herbs and refresh your supply regularly for the best flavor. The economy comes from using less of the dried herb when it is fresher and more flavorful.

Do not store your herbs above the stove. Heat will quickly deteriorate their flavor. Store dried herbs in a cool, dark, dry, air-tight container. If you keep them out on the counter, use a dark tinted glass container or a tin.

Guaranteed Herbal Magic

1/2 teaspoon of rosemary. I’m not kidding. Add rosemary to your favorite biscuit recipe. Or add a bit of rosemary to beef stew, vegetable soup, chicken and dumplings. It’s magic.

Everyone will love your cooking and you will become an herbal goddess of the kitchen. (Tiara not included.)

cheese soup

Make a double batch of soup, freeze half. A good quick meal will always be on hand.

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Terra Nova Trial Plants

Posted on October 17, 2011 by | Comments Off on Terra Nova Trial Plants

Look For This Plant

I loved these well behaved, mounding  plants. Mine were not given the attention they deserved for best color and growth. They are charming. The containers were full and the small starter plants grew to fill their 12 in pots.

Terra Nova Vienna
Heuchera ‘Vienna’ from Terra Nova.
  • Heuchera ‘Vienna’ says that it has reblooming dark pink flowers. Vienna had only one bloom time in my garden and they were beautiful and long lasting.

Heuchera ‘Vienna’ is amazing in its color, habit, and blooming. With veiled leaves orange to rose orange, a compact dense habit, and reblooming rose pink flowers in short wands. Vienna would be pretty in a collection of Heuchera or a standout in a garden where there is part sun, geat choice for containers. One of the City™ Series which bloom and bloom and bloom.

 

Heucherella 'Solar Power' Photo: Terra Nova

 

  • Heucherella ‘Solar Power’ is more sun tolerant than most Heucherella. The lobed yellow gold to lime green leaves are splattered with deep red. It forms a large mound of color in sun or part shade. This Heucherella takes higher light levels than any yellow Heuchera or Heucherella. Good choice for an area that has more sun

In my garden, Solar Power had more sun than shade. If it had more shade than sun, it would stay lime green with centers of deep red. I enjoyed the golden yellow color that looked as though it was trying to soak up all the sun.

 

Yellow Stone Falls

Heucherella 'Yellowstone Falls' photo: Terra Nova

 

 

  • Heucherella ‘Yellowstone Falls’ is the second in the trailing Heucherella series and has lovely chartreuse lobed leaves with deep crimson markings. The stems will trail 3 feet in a container making a wonderful hanging basket or a super ground cover.

In my garden Yellostone Falls did not trail at all. I love the vibrant color, next year: less sun, more water.

 

Oregon Trail

Oregon Trail from the American Trail series by Terra Nova. Photo by Terra Nova

 

 

  • Tiarella ‘Oregon Trail’ a strong trailing form with bold markings says Terra Nova®. For others, it is a rapid trailer or a wonderful ground cover in a shade garden. The leaves are deeply lobed and well marked. A very clean habit with a few, short spikes of white flowers. Works great in a hanging basket.

Oregon Trail prefers much more moisture than it got here. In fact, I thought I had the wrong plant because it didn’t look like the picture I had of Oregon Trail and it wasn’t trailing. But, only recently, with cooler temps and a bit more rain, I see that new growth is bright and vivid. I really like Oregon Trail, next year, I will move it to where it will get less sun and more water.

My favorite? Heuchera ‘Blackberry Crisp’ These tiny flowers seemed to last for ever.

Blackberry Crisp

Heuchera 'Blackberry Crisp'

Heuchera ‘Blackberry Crisp’ – sweet curly-leaved beauty. The first in our Crisp™ series with seriously crinkled and crisped margins. ‘Blackberry Crisp’ is also the first ruffled summer purple. It has a tight mounding habit with leaves that change for deep burgundy in the spring to deep purple to purple black.

Now, in mid October, the Blackberry Crisp is beautiful, dark and deeply colored. I think it would make a great accent in fall decorations, a color pop near the pumpkins and corn shucks.

About these plants:

  • The plants were sent to me for trial in my southeast Missouri garden. The 2011 Terra Nova® Trial Plants arrived bright and healthy, just as yours should when you find them this spring at the garden centers.
  • Mine received morning sun and late afternoon shade. We had record breaking heat in our very humid, zone 6 garden.
  • These five plants were container grown with morning sun and late afternoon shade. Though they would have done better with more fertilizer and water, these plants are tougher than they look. All summer they showed no sign of insect damage or disease.

Terra Nova® are the plant geniuses who brought us tomato soup  and ‘Mac’n’cheese’ echinacea.

You may recognize some of these outstanding Coreopsis introductions by Terra Nova®:

Coreopsis ‘Cherry Lemonade’, Coreopsis ‘Pineapple Pie’, Coreopsis ‘Pumpkin Pie’ photos: Terra Nova.

Coreopsis-Cherry-Lemonade

Coreopsis Cherry Lemonade

Coreopsis Pumpkin Pie

Coreopsis Pumpkin Pie

Coreopsis Pineapple Pie

Coreopsis Pineapple Pie


Terra Nova® Nurseries Wholesale Only

Blackberry Crisp

Heuchera 'Blackberry Crisp' leaves that change from burgundy in the spring to deep purple to purple black. photo:PBH

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My Garden Bloggers Food Day

Posted on August 16, 2011 by | 1 comment

Garden Bloggers Bloom Day shows off all the blooms in my garden on August 15 2011. Even more than blooming, this month is about what happens after the bloom. The produce, fruit or seed that is created after the flower.

Rosa Bianco eggplant, tomatoes, Clairimore zucchini

I am trying to stay ahead of the of the zucchini production by picking them small, like the two little ones on the right. The blossoms are still attached to these Clairimore variety. The bigger ones became chocolate zucchini cake or zucchini and black walnut cake with lemon glaze.

This year, is not a good year for my garden. I couldn’t water enough to keep up hardy production.

Rosa Bianca Eggplant

Rosa Bianca Eggplant, a mild italian eggplant

The garden plants are stressed and more suseptible to insects and disease. Flea beetles are eating up the plants faster than the plants can produce eggplants.

I only got in a couple of pickings  of green beans before a gang of bug thugs moved in and trashed the bean patch.

I’ve planted a few more beans, hoping to get in a late crop of  haricots verts (skinny and tender French

Flea beetle damage. The little tiny holes in leaves and roots.

green beans) And a couple more cucumbers and squash to replace the ones killed by insects. It’s just a gamble to see if they produce before a killing frost. The space was empty and I had extra seed. We shall see.

Tomato plants did not set blooms because it was so hot. So, I will have a smaller than anticipated harvest. I’ll make some tabouli and a batch of gazpacho. Plus, I have enough to share with neighbors.

I won’t have enough to can or put up as salsa. But I did have enough for a couple of taste testings with the nine different varieties of heirloom tomatoes.  I’ll eventually review them all in my HubPages. There is a lot of good tomato information.

Best Home Garden Tomatoes: Paul Robeson

Best Home Garden Tomatoes: Royal Hillbilly

Next year, I’ll grow a few of the best tomatoes from this summer. And, I’ll grow some heirlooms I’ve never tried before.

The real reason I grow thin skinned, rich flavored, juicy heirloom tomatoes is simple:

BLT

Sourdough bread, crisp lettuce, oven baked thick sliced bacon.

Bacon, lettuce, and tomato sandwiches and

Insadada Caprese

Heirloom tomatoes, mozzerella cheese, balsamic vinegar, olive oil.

Insadada Caprese.

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GBBD August 2011

Posted on August 15, 2011 by | 4 comments

GBBD – Garden Bloggers Bloom Day arrives when I have lots of blooms this month. By this time of the year it’s been a long hot and dry summer. Most blooms are moving onto their next stage. The blooms are  producing fruit and seed. (tomatoes, for example.)

So, with a nod to Carol and GBBD, I humbly submit GBFD or Garden Bloggers Food Day. Because it so seldom  happens, that I have an abundance of both blooms and produce.

Black Swallowtail Butterfly on pink zinnia

Pollinators, like bees and butterflies are key to producing seed.

Black Swallowtail (Papilio polyxenes)  It is the state butterfly of Oklahoma.

After mating, small, yellow eggs are laid on garden plants from the carrot family, Apiaceae, including dill, fennel, Queen Anne’s lace, and parsley. I always grow extra parsley happing to create an attractive area for Black Swallowtails. This year the worms helped themselves to the carrots growing near the zinnias.

The most noticable blooms in my garden are the sunflowers.

sunflowers

"Musicbox" but I call these my mailbox sunflowers.

Sunflowers (Helianthus annuus) are blooming their big heads off and making sunflower seeds. Nothing can make a gold finch happier.

"Chocolate Cherry"

 

 

 

 

 

 

Big Sunflower

"Van Gogh" with half runner bean vines.

"Valentine" pale lemon flowers about 5" across.

Giant Heirloom, "Titan" Sunflower

 

These native sun-worshipping North American native flowers turn on their stalks to follow the sun. The name Helianthus is from the Greek words for sun and flower.

Direct sow seed into the garden. Sunflowers have long taproots that are easily stunted, so wait until the ground is warmed and plant seeds into the garden soil.

Several of these sunflowers are pollen free, making them ideal for bouquets. They don’t drop messy pollen on the table.

"Musicbox" Sunflower

 

 

 

I have a couple more sunflowers this year.One has already bloomed and is gone. Another is a perennial sunflower that is a late blooming variety not yet blooming.

I got all these sunflower seed from Renee’s Garden seed.

Thanks for stopping by.

GBFD is my way of sharing my garden this month, August 2011.

GBBD is a way to share what is blooming in my garden on the 15th of the month.

Carol from May Dreams Gardens sponsors Bloom Day each month. Thank you, Carol.

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Time for Four o’clocks

Posted on July 28, 2011 by | 1 comment

Many people have memories of four-o’clocks in their family garden. These beautiful flowers have been popular plants for generations.

photo Renees Garden

Four-o’clocks (Mirabilas jalapa) self seed. Often you can find them still growing in a long-abandoned garden spot. It’s an old Southern tradition to plant them near the front door. These jasmine-scented flowers will greet your guests.

In South America, where these flowers originated, four-o’clocks are used as a dye. The root is used medicinally and is said to be a hallucinogen. In herbal medicine, parts of the plant may be used for diuretic, purgative or vulnerary (wound-healing) purposes. I can’t speak for any of these herbal or medicinal uses—I have only enjoyed the flowers and their fragrance.

I’ve also read that the flowers are used in food coloring. The leaves may be cooked and eaten as well, but only as an emergency food. An edible crimson dye is obtained from the flowers to color cakes and jellies.

7-26-2011-four o'clocks
Four-o’clocks are also also known as the ‘Marvel of Peru’.
Photo courtesy Renee’s Garden

Four-o’clock ‘Broken Colors’ are a special variety with starry, 2-inch blossoms that are beautifully splashed with showy, contrasting colors. Their delicio7-26-2011-renee's garden four o'clocksus jasmine fragrance floats on summer breezes. These flowers are both easy to grow and reliable. You can find the seeds on Renee’s Garden’s website for $2.79 a packet.

Before planting, soak the seeds in water overnight to speed the sprouting. These flowers are trouble-free, love full sun and have only moderate watering requirements.

Your four-o’clock flowers probably won’t bloom at exactly 4 p.m. Mine bloom at about 6 o’clock. The blooming time depends on your time zone and the plants’ exposure, but whenever it blooms it will stay consistent. You can count on your flowers to bloom at the same time every day. However, if it is cloudy or rainy, it may throw their solar clock askew.

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Zucchini Heaven

Posted on July 25, 2011 by | 2 comments

Zucchini Cake with Crunchy Lemon Glaze Recipe by David Lebovitz adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma.

Zucchini Cake with Crunchy Lemon Glaze photo PBH

And of course, I made some changes too. Adapting David Lebovitz’ recipe, I changed the nuts to Black Walnuts, a sustainable product grown in Cape Girardeau, Missouri USA.

  • Replace: 1 cup (135 g) almonds, pecans, or walnuts, with ½ cup of Black Walnuts.
  • Reduce: vanilla extract by half. Use only 1 teaspoon of vanilla
  • Add: zest of 1 lemon. Stir zest into the cake batter with grated zucchini.

I won’t rewrite the recipe here. Davids recipe is well written and beautifully explained. His blog is fabulous. Go To: Zucchini Cake with Crunchy Lemon Glaze While this cake is baking, check out his website. (Key Words: Chocolate, Paris, need I say more?)

My version of the Crunchy Lemon Glaze:

  • Juice of 1 freshly squeezed lemon
  • 1/3 cup granulated sugar
  • 1 cup (140 g) powdered (confectioner’s) sugar (start with ¾ cup, add more powdered sugar if desired.) I think any fresh squeezed citrus juice and zest would be good.

More zucchini Recipes

Speedy Zucchini
1 cooler or ice chest
1 floppy garden hat
1 pair of big dark sunglasses

Directions:
Fill the cooler with zucchini. Drive around till you find an unattended pickup. Put the zucchini in the truck bed. Or, if it is too heavy to lift, check to see if the passenger door is unlocked. Check to see if there is a dog in the cab. (actually do this before you open the passenger door.) Quickly leave the scene, but not so fast as to call attention to the back seat full of coolers.

Or, wrap the big zucchini in swaddling clothes, leave it at the door step of a church (not yours – someone might recognize you.) or a hospital or day care. Run. Hide. You may want to stick around and watch this.

Revisit Black Walnuts
This native tree is grown by Martin Walnut Tree Farm this will change your mind about Black Walnuts. These nuts are mild flavored. Not the over powering flavor of days gone by. Call 573-243-3210 (ask for Mike) .

Buy very mild flavored black walnuts at the Jackson and Cape Farmers Markets-Tuesday night in Jackson and Thursday afternoon in Cape. Or buy walnuts by calling Mike at 573-450-6701. Email mike@martinwalnuttreefarm.com to have the walnuts shipped.

These new black walnuts are a developing market, so these are really bargain prices. When word gets out, I am sure the price will increase. Buy some, keep them in the freezer until you are ready to use them.

Cost: The cost is $5.00 for an 8 oz. bag, $10.00 for a 1 Lb. bag (plus shipping if needed.)

If you want to invest in your children’s future, Mike sells these amazing walnut trees.

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How to stop bugs from eating my garden

Posted on July 23, 2011 by | Comments Off on How to stop bugs from eating my garden

I started a giant pot of herbs from seed. No sooner had the herb seedlings ememerged, than a bug began feasting on them.

Usually, herbs don’t have insect problems. The grown basil plants, just 10 feet away, were not bothered. I used Insectisidal Soap and two days later, there was new growth. I lightly sprayed insecticidal soap again, just in case new eggs should hatch. Safer Soap, is a contact killer, so I lightly sprayed insecticidal soap again, just in case new eggs should hatch. I’ll keep an eye on this pot for two reasons.

Basil

Italian basil seedlings. photo by PBH

It’s hot hot hot and plants in containers are very vulnerable drought. And I want to keep an eye on the container to stay ahead of any reinfestation.

A curious note: the lemon basil growing in the sale pot, was never subjected to insect damage. Safer has a FaceBook page.

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Posted in Herb Everything, Herbs in the garden, Herbs in the kitchen, My Gardens, Oh Grow Up!, Ozarks Travel Examiner

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How To Use Homegrown Arugula

Posted on June 17, 2011 by | Comments Off on How To Use Homegrown Arugula

My neighbor came over this morning and said, “OK, Patsy Bell, I grew arugula. How do I use it?” Here’s what I had to tell my neighbor.

The English call it rocket; the French call it roquette, from the Italian rochetta. Native to the Mediterranean, arugula is a member of the mustard family (Brassicaceae). Its peppery mustard flavor makes it a favorite of mine in salads and mesclun mixes. I also use it in lettuce and cold pasta salads. In Italy, it is used as a pizza topping.

Add arugula to any summer salad. Photo courtesy Renee's Garden.

Add arugula to any summer salad. Photo courtesy Renee's Garden.

Pick the leaves while young. The flavor gets stronger as the leaves get older and larger. Home gardeners have the advantage with arugula because it is quite perishable. Arugula is used fresh or steamed in the way you might use spinach. Keep it close to the kitchen, so you can easily pick a few leaves for sandwich greens or add a bit to homemade pesto and salad dressings.

Arugula is slower to bolt than spinach. Add to pasta salads or homemade pesto.

Rich in nutrients, such as iron and vitamins A and C, and low in calories, your culinary imagination is its only limit in the kitchen. Because arugula is so versatile and comes in many varieties, don’t limit yourself to one variety or package of seed.

Arugula is said to have aphrodisiac powers. I’d like to know what you think about that.

Arugula is ideal for succession planting. Photo courtesy Renee's Garden.

Arugula is ideal for succession planting. Photo courtesy Renee's Garden.

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