Archive for the ‘herbs’ Category

Thanksgiving Herbs from Your Garden

Wednesday, November 25th, 2009

I’ve been entertaining family for over a week now and having a blast doing it.

Thyme Blooming in Summer

Thyme Blooming in Summer

This morning, as I harvested a batch of veggies to take in for our weekly garden food bank donation, I shared with my step-mom many of the delicious perennial herbs growing in the garden. We planned our harvest for my turkey and for her stuffing recipes for tomorrow. Before you run out to the grocery store and endure long lines to grab a jar of dried sage powder for your turkey, make a quick inventory of the fresh herbs still available in the garden. Guaranteed you’ll love the taste of the fresh, tasty herbs from your own space. Not sure what to look for, read on for more ideas: (more…)

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Garden Coach Discusses Sweet Stevia Rebaudiana

Thursday, March 5th, 2009

Trish F. from Edgewater, FL writes to ask:

“I have bought a stevia rebaudiana plant.I would like to know if you can dry the leaves and use it as a sugar substitute?Or is there a certain process it has to go through?I can’t find information clear enough to know positively.”

Trish, first, thanks for writing in with this question. I’m posting it here in hopes we’ll generate some reader discussion on the subject because frankly, I don’t know the answer. I have purchased powdered Stevia and never gotten sick from it. Too, I’ve gotten some fantastic herbal tea blends sweetened only with dried stevia from my local herbalist. And, I’m not dead yet from drinking those, either. I don’t know if the leaves were treated, but I doubt it. I’ve never eaten fresh Stevia nor have I grown it. So, I’m not qualified to give you the final word here.

Your question did inspire me to do some research. Unfortunately my go-to herbal apothocary books and HerbFarm cookbooks had nothing to say about Stevia. So, I did some internet searching. I  read the Wiki on Stevia and a few web posts that came up through a Google search on “can stevia be eaten fresh?” (here’s an example).  But, I, too am still not clear. Though I did find one article from the reputable National Gardening Association that does discuss growing Stevia as a fresh herb to eat, so maybe that’s the evidence you need?

It sounds like it has been banned and regulated in more than one country, but it also sounds like the regulation might be more of a sweetener industry manipulation than a problem with the plant. But, I’m no expert here. Any readers willing to chime in?

If not, I suggest calling an herbalist in your area for additional assistance.

Thanks for writing in and good luck!

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Invasive Roots in Raised Beds & Dying Lavender Questions

Wednesday, January 14th, 2009
Raised Beds Below Sorbus

Raised Beds Below Sorbus

Patrice from Penn Valley, CA writes in to ask two questions. The first about invasive roots in her raised beds; the second about her dying lavender:

“Hello, And thank you!!!! We created raised beds from rock on our property in a clearing with a 7 foot deer fence. We have a few fruit trees but mostly veggies. All organic and started with a wonderful organic/compost soil. THe first year good and then the next 2 not so good. This year when I clean the beds it is full of small roots. It is like a Potted plant if you take it out to replant and all the roots are there. It is not that bad but pretty bad and we had to take out lots of roots this fall and added more soil but the plants are all stunted and no production. We tested the soil and amended correctly and still no luck. We have some large oaks on a couple of edges of the garden and I read that the send their roots. Is that a problem? Any suggestions?”

Patrice, first, thank you for writing in.

Second, It is difficult for me to assess this without seeing/touching it. However, given your description, my guess is that the Oak Trees or possibly other nearby shrubs and trees are sending their roots into your raised beds. In my own raised strawberry bed, I find roots from my neighbor’s Sorbus every year. Tiny tree roots within the first 18″ of the soil are critical to trees; they are the ones that take up water and nutrients. Removing these can make it hard on the tree. Did you encounter a lot of roots when you built the raised beds themselves?

Third, could it be that the plants you’re installing in the raised beds are actually becoming root-bound within it? Did you take rocks and create an outline for a raised bed, or did you actually build planters of some sort into a rock area? If you built a planter of some sort into rocks, you could have created a pot/container effect which can lead to this root build up problem.

Let me know if you have more thoughts about this or questions I can answer.

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Ten Year Old Provence Lavender with Sage & Rosemary

Ten Year Old Provence Lavender with Sage & Rosemary

And, Patrice’s second question about lavender:

Also many of my lavenger grosso have died and it is hot and dry in these sierra foothills so they are on a drip system. Do you think too much water which I find hard to believe?

Lavender do like to run pretty dry. Once established, they should need very little supplemental water. That being said, they can dry out if they don’t get enough water. Are yours getting soggy and black? If so, it could be that you’re providing too much water. Also, I have found that lavender falls into that “short-lived-woody-perennial” category. Yes, they will live for years and years, but after about 5-7 they often get leggy and might be worth replacing in the garden. Of course, that depends on your care program, your lavender cultivar, and tolerance of how plants look and perform in the garden. In my own garden I have one lavender that looks fantastic every year, and it has been in the same place for at least 10 years now.

Thanks again for writing in. Please let me know if you have follow up questions or thoughts.

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Garden Herbs for Stovetop Humidifiers

Friday, December 19th, 2008

As my friend Kim wrote elsewhere, I’m preparing for day 4 of my captivity. Between a nasty head cold, frigid temps, and frozen icy roads, I’m pretty well home bound these days. And with outdoor temps staying well below freezing as dry, cold arctic winds rage in from the north, our furnace is running nearly non-stop. Result: indoor humidity is dropping, which doesn’t help my sinuses (or skin or hair or lips or attitude) at all. And, the Christmas tree seems to dry out just a little faster when the indoor air humidity is low despite how full we keep the water reservoir.

Frosty Enjoying Frigid Temps

Frosty Enjoying Frigid Temps

I spent many of my growing-up years in a woodstove-heated farmhouse in Virginia. The heat was toasty, but we always battled dry heat. To remedy this we kept a heavy kettle filled with water on each of the stoves. The kettle produced steam that helped humidify the air. We had to be vigilant about refilling the kettle regularly, but depending on how high the stove was running, we generally only had to refill it a couple of times a day.

These days I don’t have a woodstove, but I do have a kitchen stove where I keep a small pot of water going all winter. I have tried commercial humidifiers in the past, but I’m not sold on them. To add interest and fragrance to the house, there are a few things we add to our makeshift humidifier. Spice blends add holiday aromas. Herb blends add relaxing and healing fragrances that help keep a closed up, stale house a bit more fresh. Consider trying out a blend one of the following blends in your own home. If you’re missing one of the ingredients, try the remaining ones or mix-it-up yourself. The worst thing that can happen is you dump it out and start over.

Christmas Spice Blend

  • 1 T whole cloves
  • 1 tangerine, orange or other citrus peel
  • 1-2 cinnamon sticks
  • 1 slice fresh or candied ginger

Garden Herb Blends: Even if your plants are frozen, dust off the snow and ice to take a few cuttings. They don’t need to look lovely to do the trick. Keep in mind, some herb combos like rosemary + sage may make it smell like you’re cooking dinner.

Blend 1: Astringent and calming

  • 1-2 sprigs fresh Rosemary (even if it is frozen in the garden)
  • 2-3 Tablespoons dried lavender buds (or garden stem/flower cuttings)
  • tangerine or orange peel
  • 1-2 dried lemon verbena stem

Blend 2: Calming and clarifying

  • 2-3 Tablespoons dried lavender buds (or garden stem/flower cuttings)
  • 1-2 sprigs eucaylptus
  • handful dried rose petals

Blend 3: Smells like dinner!

  • 1-2 sprigs fresh rosemary
  • 1-2 sprigs fresh sage
  • several sprigs of thyme (lemon or lime thyme is especially great!)

Add one of the above combos to a medium size sauce pan filled with water. Bring the water just to boiling and then turn down to a low simmer, or boil a little higher to release more moisture into the air faster. Add additional water as needed. Occasionally, as fragrance diminishes, strain out the spices, cuttings and fruit peels, add them to your compost and start over.

If you have a blend of your own or other ideas to add much-needed humidity to our winter homes, please share them!

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Remembering Summer on a Snowy Day Like Today…

Thursday, December 18th, 2008

On a day like today when I’m battling a firmly established head cold and am hunkered inside watching the snow come down and perennials crash below a blanket of the white stuff, I take a moment to be thankful.

One Veggie Bed Blanketed in Snow

One Veggie Bed Blanketed in Snow

I am glad for all of the work I’ve put into the garden through mulching, proper pruning and watering to prepare it for weeks like these when the temperatures hardly make it above freezing. And mostly, I’m thankful for all of the food my garden yielded in the past season and all of the work I put into preserving it for winter.

When I’m sick — and especially when I’m sick and its frozen outside — the last thing I want to do is head to the grocery store. So, knowing I can pull out frozen homegrown (or farmer’s market) green beans, tomatoes, carrots, corn, basil, king boletes; and dig through cellared potatoes, garlic, squash and onions; and soak dried cranberry, kidney and red beans to make a pot of fresh soup gives me a bit of relief. Together with a bit of broth or even water, with a dash of black truffle salt, I can pull together a meal without much effort.

Bountiful Veggie Bed in July

Bountiful Veggie Bed in July

In September I wrote a post questioning whether my laborious food preservation work was worth it. Today I know that it was. It’s back to the sofa to curl up under a blanket, watch the snow and read a good book. And maybe I’ll pull together another pot of soup later on and make a salad from the greens I cut from the garden last week before the freeze hit. And, if I get ambitious, I might even bake some bread to go along with the soup — or slather it with some of the apple butter or huckleberry jam I put up with the sweet fruits of summer’s bounty.

Or, if my cold gets the most of me, I might just defrost one of the many tomato soup batches I made last summer in anticipation of a cold winter ahead. Really, though, I hope the cold goes away. I’m very wistful for a summery Lemon Verbena martini right about now!

Want to remember the warm days of summer and the bountiful harvests? Reminisce with me here:

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December Harvest from a Kitchen Container Garden

Friday, December 12th, 2008
December Harvest: Rainbow Chard, Red Sails Lettuce, Romaine & Snow Peas

December Harvest: Rainbow Chard, Red Sails Lettuce, Romaine & Snow Peas

It’s going to snow, or at least that’s what all of the weather people are telling me today. Yesterday I wrote a post telling you what to do to get ready for a freeze. Today, I woke up and did many of those things myself. As I was harvesting from my winter edibles, I thought this might be a good time to share an update on the kitchen garden in a container post I wrote in early October. Why? Well, the photo on the right illustrates just a few of the yummies I harvested from it today.

I encourage you to go back and read the original post to get the list of everything I packed into the planter. Okay? All caught up, well here’s an update on what’s working now that we’re into December.

  • Herbs: I’ve been harvesting from all of the herbs, especially parsley since just a few weeks after I planted the pot. I have more established installations of oregano, thyme and rosemary in my garden beds, so I tend to go to those first and am letting the container herbs fill in beautifully.  But, the parsley has been going gangbusters even though I take cuttings from the two plants several times a week.
  • Chard: Can you tell from the photo that the chard loves this pot? I’ve taken three or four rounds of side-dish sided cuttings from the 4 plants in the pot over the months, and it’s still going strong. I anticipate what remains in the container will survive the freeze in the days ahead. Today I harvested plenty for a great saute later this week.
  • Cabbage: The purple cabbages were going slow for a bit, but with the cold weather kicking into gear they’re starting to tighten up and form tiny heads. Perhaps we’ll have cabbage by January? Check back for an update. Regardless, they’re looking lovely!
  • Lettuce: The red sails lettuce that I started from seed and popped into the container are also loving the cool weather. I have several heads in my garden beds as well. Today I cut out quite a few as they’ll likely get a bit burned next week when the weather dips into the teens. Plus, they were planted close to the cabbage, so by removing them now the cabbage has some more breathing room to spread out.
  • Snow peas: The snow peas climbed up the bamboo stakes and twined themselves into a beautiful mass. They are in full bloom now and don’t seem to mind the weather. Here and there pea pods are forming, but I think more than 3-5 plants are really necessary to get a decent harvest. Still, when I’m out in the garden I can grab a snack now & then. If the current blooms get pollenated and set fruit despite the freezing temps, we should get a pretty heavy harvest at some point. One note, the ends of some of the peas are developing fungal infections, but I haven’t worked that out yet.

So, am I still sold on the kitchen container garden? Yes! Today, I harvested enough lettuce for a huge salad, enough chard for a big saute, a few snow peas to snack on, and I have loads of herbs for soups and stews ahead this winter. And, by harvesting all of these edibles I didn’t damage anything growing in the container (except maybe the full head of lettuce I removed). Instead,  I simply reinvigorated the other plantings giving them room and encouragement to provide me with another meal in the wintery weeks ahead.

Interested in getting an edible container garden design or learn how to put together and manage your own rotating edible garden? Get in touch to schedule a consultation session now — or consider buying a garden coaching gift certificate for someone you love and want to feed!

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Holiday Decorating from the Localvore Garden

Monday, November 24th, 2008
Thanksgiving Table Decorated From the Garden

Thanksgiving Table Decorated From the Garden

I’m always floored by how expensive prefab holiday centerpieces can be.  A couple of pieces of faded holly or pine with a a red candle just doesn’t fancy-up the holiday table the way our own gardens and creativity can.  In my horticultural-eyes these arrangements just look sad and dull. In the Pacific Northwest we have so many beautiful options for decorating our tables as well as making fresh-cut swags and wreaths.

When our house is full of family for the holidays, we’re always looking for something more than football and shopping to entertain the family. Taking a walk through the garden with clippers in hand, starts the family fun project of decorating the table for special dinners. Family members are usually amazed to find that the garden does offer a wide array of plants that create fantastic arrangements at no cost to anyone.

Following are some of my favorite plants to clip in November and December to create beautiful arrangements:

Basic needle evergreens for the base of a wreath, swag or centerpiece (watch for sticky sap):

  • Western Red Cedar
  • Cypress
  • Pine
  • Juniper
  • Douglas Fir
  • True Fir
  • Rosemary

Colorful Nandina Leaves & Berries

Colorful Nandina Leaves & Berries

Branches and broad leaves to layer over your green base or scatter through the middle of your table with mixed candles or colorful bits of glass:

  • Red & Yellow Twig dogwood branches
  • Birch branches add bright white
  • Nandina
  • Cotoneaster
  • Pink, Purple-grey or yellow Willow branches
  • Leucothoe sprigs
  • Mahonia
  • Ivy — what better excuse to pull it and what better use for the weed?
  • Red Vine Maple branches
  • Liquidamber, Oak, Sumac and Parrotia leaves
  • Carex sprigs
  • New Zealand Flax
  • Hebe
  • Euphorbia: watch the burning sap. Burn the ends with flame to seal before you arrange these cuttings.
  • Holly (**for Holly you will need a Holly Dip preservation)
Kent Beauty Oregano Visited By Honeybee

Kent Beauty Oregano Visited By Honeybee

Great choices for a fragrant kitchen arrangement that can be dried or used as a bouquet garni later:

  • Thyme
  • Lavender stems — they may be out of bloom, but they still smell fantastic
  • Rosemary — it may actually be blooming!
  • Sage — from purples to yellow-greens, the options are beautiful
  • Oregano

Berries and Flowers to add even more pop:

  • Camellia sasanqua: This camellia blooms from November to February. Its delicate flowers look lovely floating in a bowl of water
  • Nandina berries: Red or even yellow airy clusters of beautiful berries
  • Cotoneaster: Bare stems or evergreens offer orange and yellow clusters of berries in fall
Parrotia Coloring Up in November

Parrotia Coloring Up in November

If you’re fortunate, you may still have a few of these options:

  • Callicarpa: Metallic purple “beauty” berries
  • Chrysanthemums: These fall bloomers are usually still kicking in fall
  • Zinnia: Sometimes you’ll find a straggler pushing out a last late bloom in November if the frost hasn’t hit
  • Cyclamen: Occassionally a tiny flower will hold on late. Use these for small bedside or bathroom arrangements.

I will confess that sometimes I’ll pick up an inexpensive bunch of mums or other seasonal flowers to augment my arrangements, but usually I stick with what’s in the garden. Have you found other late bloomers in your garden that work well for decorating? Please share them.

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Why are Bees Disappearing & What Can We Do to Help Their Populations?

Friday, November 7th, 2008
Danty Heuchera is a Tasty Treat

Danty Heuchera is a Tasty Treat

Anyone in tune with popular media has heard that bee populations are dieing out and have been in decline for several years. In my own very diverse garden I’ve noticed a huge decline in honeybees. I use no pesticides, and I provide a diverse array of food sources for all bees. Still, this year my carpet of blooming thyme is visited by just a few bees at a time and the usual incessant buzz is nearly silent this year. Despite knowing that the bees are in decline, most still wonder why this is happening. There are several theories to choose from. I’m sure there are more theories than those I’ll discuss, and I look forward to learning more from your input into this discussion.

Colony collapse disorder is the term used to describe the losses where suddenly all of the worker bees just take off, abandoning the hive – baby bees and all. But why and where are they collapsing to?

  • Dead beat dads: Some will say the bees are just stressed out and can’t take it – kind of like a deadbeat dad that hits the road. But all the dads leaving all at once?
  • A fungus among us: When adult bees are infected with disease, such as gut fungi, they will fly away to die alone in order to save the hive. The question is, why is the entire hive flying away rather than just one bee at a time?
  • Vampire attacks: Yes, I said it. Vampires, well vampire-like mites that suck the life out of a bee are infecting hives. But these have been around for 30+ years in the U.S. and predate the huge population declines we’re now seeing.
  • A Pesticide by any other name is still a pest: Sevin, aka Carbaryl, is out there, and it is killing bees. It’s actually been killing bees since it was introduced in 1958. Maybe it’s reached levels that are contributing to colony collapse disorder, maybe not. And, yes, there are other pesticides that kill bees.
  • Flowers aren’t as fragrant as they used to be: Earlier this year a UVA study introduced a new theory – that pollution is contributing to reduced fragrance paths for the bees to follow. So, if the bees are confused or just can’t find food near their home, maybe they’re hitting to road to a new location where they can find food?
Resting in the Campanula

Resting in the Campanula

Well, if the scientists dedicated to this problem haven’t figured out why the beehives are collapsing and why the bee populations are in serious decline then certainly I can’t give you the answer. Still, what I can do is give you some ideas to help us work together to repopulate our bee communities:

  • Take up bee keeping: If you live in an outlying area, think about starting up hives of your own. You’ll bring in bee populations, have a wonderfully pollinated garden, be able to study how the hive performs and have honey galore from your own local source.
  • Leave off the pesticides: Practice integrated pest management (IPM) and think before you apply a chemical to your home or garden. Products like Sevin are sold as harmless despite continued research exposing them as toxic to humans. And, read the labels on all pesticides. Trade names may change despite keeping ingredients the same. Sevin is, after all, Carbaryl in sheep’s clothing. Oh, and one more note on these pesticides. Realize that when you kill off predators like wasps, hornets and yellow jackets, you are disturbing natural ecosystems. The beneficial predators (aka wasps, etc.) take longer to repopulate than the pests (aphids, cabbage loopers, tent caterpillars, etc..). Once you’re out of balance; it can be hard to get back into balance.
  • Plant diversity: By providing a wide array of blooming plant materials you will give the beneficial insects the food sources they need to keep their populations high and our gardens blooming for generations to come. Remember: If the bees aren’t here to pollinate the flowers, then our plants die. If our plants die, so will we.
Kent Beauty Oregano Visited By Honeybee

Kent Beauty Oregano Visited By Honeybee

Following are some great plants and planting ideas to incorporate in your garden for the bees:

  • Fruit trees: These bloom early in spring as the orchard mason bees come out briefly. Orchard mason bees are non-aggressive, small black bees that love orchard fruits. It’s not unlikely for you to miss them during their brief active cycle in spring.
  • Herbs: Bumble bees and honeybees alike love herbs like thyme, oregano, rosemary, lavender and sage. Hey, and the hummingbirds love lavender and sage too!
  • Berries: Again, the bumblers and the honeybees vie for the chance to spread pollen from one blueberry to another. And raspberries? Well, I’m glad they all get pollinated and then set fruit. Ahead of fruit set, my canes are a-buzz for weeks!
  • Fruiting vegetables: I call them fruiting vegetables because I’m encouraging you to plant tomatoes, eggplants, squash, cucumbers, green beans, peppers and peas. These plants provide their fruit for us to eat – despite the fact that we call their fruit a vegetable! Bring in the food crops and bring in the honeybees.
  • Vegetative vegetables: These are the ones that produce leafy, stalky food that we love like cabbage heads and unbloomed broccoli bunches. And what if you get a cabbage looper worm? Well, if you’ve got parasitic wasps and yellow jackets cruising the garden, they’ll snatch’m up or lay an egg in them faster than the green crawly can fatten up. And, if you’ve got a chicken, robin, or house finch pecking around, she’ll thank you for the tasty snacks you brought home for them.

Hopefully, you’ve gotten the message that by providing a natural, pesticide-free habitat for bees and birds, particularly by planting edibles for yourself, you have the opportunity to create a complete ecosystem. The bees pollinate the plants. The wasps parasitize the pests. The birds pollinate the flowers and eat the pests. And you? Well, you benefit from a healthy planet and a garden that feeds you organically and locally.

For additional reading:

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The Elephant (garlic) in the Garden

Monday, October 27th, 2008

I planted one last clove of garlic today. I was rummaging through my eating garlic drawer and happened upon a last clove of elephant garlic a friend had given me from her garden this summer. Is it organic? I dunno. Will it produce here? Again, dunno.

But, I had one last large-ish container filled with potting soil that was moist and drained, so I ran out and planted it instead of chopping it into my dinner cassoulet.

Bob’s Favorite Cassoulet: This warm supper whips up fast. Its a meaty-veggie-over-brown-rice favorite that sticks to the bones!

  • 4 Skagit River Ranch Andouille Sausages cut into 1″ rounds
  • 1 large onion, sliced
  • 2-4 garlic cloves chopped
  • 1-2 Tablespoons chopped mixed fresh herbs like oregano, rosemary, thyme, savory (optional)
  • 1-2 cups frozen or canned tomatoes
  • 1/2 cup chicken broth (optional)
  • 1-2 cups (or 1 can) navy beans
  • 1 cup chopped chard or beet green stems (or any green you prefer, just adjust cooking time for stem stiffness)
  • 2-4 fists full torn up chard or beet greens (same as with the stems)
Simmering Cassoulet

Simmering Cassoulet

Saute chopped sausage until browned. Pour off all but about 1 T. oil. Add onions and chopped greens stems and saute until limp. Add herbs and chopped garlic and toss until release fragrance. Add tomatoes, beans and broth. (I add broth only if it seems dry.) Saute over medium-low heat for about 10-20 minutes to let flavors mix. Just before serving, stir in greens and cook until wilted.

Serve in steaming mounds over brown rice.

By-the-way, everything in tonight’s cassoulet is from my garden or the local farmer’s market…except the rice.

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Lemon Verbena – How To Grow, Preserve and Enjoy All Year

Saturday, October 25th, 2008

One of my favorite blogs to read is Garden Rant. A few weeks ago a few of us got into a discussion about how to keep the winter blues away. I mentioned that preserving lemon verbena and enjoying its sunny, sunshine taste through winter was a way that helps me. Adding a splash of vodka to it to make a cocktail also helps brighten the mood. So, if you’re looking at your garden and wondering what to do with the last of the lemon verbena before your plant goes dormant, I suggest gathering up as many leaves as you can to save them for the dark months ahead.

Lemon Verbena in the Garden

Lemon Verbena in the Garden

But what if you don’t have a lemon verbena plant to work with or what if you’re reading this next spring to learn about lemon verbena? Well, here’s a tip. Buy a plant and put it in a sunny spot in the garden. This woody perennial may or may not survive winters in western washington, but I promise it is worth buying year-after-year for an unsurpassed lemondrop lemoniness fragrance and flavor.  Starts are readily available in nurseries and farmer’s markets beginning in early spring. Even a 2″ start will become a good sized shrub in the garden once the heat kicks in for summer. If your plants take hold and become a returning shrub, give them room to become a good 5′ tall and wide.

So, how to harvest your lemon verbena… I try to tip mine back regularly to encourage branching and more leaves during the summer. Pinch to a node and you should be good to go. Just don’t take out more than 1/4 of the plant at any one cutting, and don’t pinch below a point you pinched earlier in the season (unless you take out the entire branch). Leaves freeze well, make a great herbal sugar paste and a wonderful simple syrup. Some will say that the taste doesn’t preserve well in a simple syrup. I think its pretty great. However, I will admit that the herbal sugar paste is a must have in any good kitchen.

Lemon Verbena Simple Syrup

  • 1 big fist full of lemon verbena leaves, stems reserved
  • 3/4 cup sugar
  • 1 cup water

Heat water and dissolve sugar in it. Add leaves and stir to cover. Remove from heat and let steep about 20 minutes. Strain leaves from syrup.

To store: Pour into airtight container & put in fridge for up to about 3 weeks or so. Or pour into ice cube trays and let set over night. I suggest using the smallest cube size you can find in a tray. The cubes will not get icy-rock solid because of the high sugar content in the syrup. It will be more like a slightly mushy frozen fruit pop. Using small cube trays means it will freeze up faster and better. And, your portion sizes will be appropriate for recipes. This stuff is potent!

Reserved branches are great tossed on a grill to add fragrance. Or add to a potpourri mixture. Or just crack one apart now and again to take a big whiff of lemon sunshine fragrance.

Lemon Verbena sugar paste: Well folks. I have to say you’re going to have to figure this one out for yourselves or buy The Herbfarm Cookbook. Jerry Traunfeld taught me to make this paste in his book, and I’m not going to steal it here. Really, you want the book…and not just for this recipe! He offers growing tips and many other ways to use this and other great herbs.

Lemon Verbena Drop: I will give another shout out to Jerry Traunfeld for the Lemon Drop he offers in The Herbal Kitchen, but this is one I “McGyver’d”, if you will, on my own. This recipe makes one large cocktail. Reduce or omit orange liquer to reduce sweetness. Or add more lemon juice to make more tart.

  • 2 Shots Vodka
  • 1 t. orange liquer (Grand Marnier or Triple Sec)
  • 1 lemon
  • 1 lime
  • 1/2 shot lemon verbena simple syrup or 1 tiny cube frozen lemon verbena syrup
  • 1 T. Lemon Verbena sugar paste
Lemon Verbena Martini

Lemon Verbena Martini

Spread Lemon verbena sugar paste on a plate. Slice lemon in half and cut off one lemon slice to reserve. Cut one wedge off remaining lemon. Run lemon wedge around rim of martini glass. Dip glass rim into sugar paste to create sugar rim on glass. Set glass aside so sugar rim will harden.

Squeeze all of the lemon juice and lime juice, less the reserved slice, into a martini shaker (Should equate about 1 shot of fresh lemon-lime). Pour in vodka and orange liquer. Add simple syrup (if using syrup and not frozen cube). Add pinch of remaining sugar paste to shaker. Fill shaker with ice. Shake hard. Strain into martini glass.

Float lemon slice on top. Drop in lemon verbena frozen cube on top of lemon slice (if using).

And, if you’re a t-totaller (or just love sweet tea), check out this great iced tea recipe from Willi at Digginfood. It’s another great way to enjoy your Lemon Verbena. And, I bet you could adjust her recipe to use your reserved simple syrup. Just remember, a little lemon verbena simple syrup goes a long way!

Enjoy the taste of summer all year long!

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