Archive for the ‘herbs’ Category

Lettuce Basil – Perfect for Sandwiches

Thursday, July 1st, 2010
Large Crinkly Lettuce Leaf Basil

Large Crinkly Lettuce Leaf Basil

When summer heat kicks in, I tend to do a lot less cooking. Instead we eat a lot of cold salads and sandwiches. Even when we’re still in the cool, early weeks of a Pacific NW summer, salad goodies like lettuce, beets, carrots and radishes are abundant. And, we’re lucky to have a greenhouse where we can kick start growth of heat lovers like basil, tomatoes and cucumbers.

This year, I seeded three kinds of basil – Genovese, Fine Verde and Lettuce Leaf. All are growing strong in the greenhouse, which we don’t heat. We’ve begun pinching out tips of the Genovese, enjoying it tossed in salads or mixed with garlic-infused olive oil. The Fine Verde, which has tiny leaves that pack a spicy punch, is a little slower to produce much for harvest. But, soon we’ll have more than we know what to do with. Fortunately, the Lettuce Leaf Basil is quite the opposite of the Verde offering enormous leaves with mild basil flavor, which we’re picking now.

Lettuce leaf basil is a fantastic one to grow for sandwiches. Because the flavor is mild and the leaf form is huge, just a few leaves can fill out even a large sandwich quickly. It adds the texture of leaf lettuce while packing a tasty basil punch to brighten up your sandwich flavors.

One of my favorite ways to enjoy Basil lettuce is on this simple modified caprese sandwich: (more…)

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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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