Drought Thoughts

We're having a fairly dry start to our summer here in Northeast Alabama. Although we get a few "toad strangler" rains from time to time (always of course accompanied by major thunder and lightening) for the most part things are dusty yet humid. Thank goodness my yard and garden depends on herbs for the backbone of its plan. No matter what Mother Nature throws at them, be it heat or cold, dry or wet, my herbs are like little rooted Energizer bunnies. They just keep going and going and going.

All in all, judging from what I've seen on our farm and in other people's gardens, if you live in the South and you don't want to spend the summer with a garden hose attached to your hand then you definitely need to be growing herbs! It still amazes me that so many people think of herbs as dull and boring. They've obviously never seen a Monarda in full bloom, eaten a leaf of basil or smelled downy lavender at the height of the season. Hardy? Yes. Drought Tolerant? Yes. Dull and boring? Never!

Our Monarda this year has been absolutely gorgeous. I should have trimmed it back or at least deadheaded it, but as usual life got in the way of all the things I should have been, could have been or want to be doing. The purple dwarf variety of monarda is still blooming its little heart out and as this is its second year in that space it is pretty nice sized. It would take at least two people holding hands to reach around the clump. The Monarda didyma (aka Bee Balm or Oswego Tea) grew well over head high (even Clark's head) and had blooms that were as big as the palm of my hand. I am definitely keeping seeds from it and we will have it available in the spring next year. It has died back somewhat at the moment but I see a lot of new growth coming up from where seeds have dropped. We may have another burst of color before the end of summer after all. Either way, now we can see the beautiful bronze fennel and the Japanese Maple that's planted beside the little water garden.

The Echinacea (coneflowers) not only came back but self-seeded again so our back border is alive with the enchanting little fairies wearing fancy purple skirts. We have had a few blooms off the new Sundown variety (gorgeous burnt orange instead of purple) and I hope next year they'll take off like the purple ones have done. Their cousin, the Black Eyed Susan isn't doing so well this year either, but hopefully they'll suffer through this year too and be ready to take off next year. We just planted an entire new area with a lot of things that were getting potbound in the greenhouse but we didn't want to move up into larger pots. Most of it is doing great and has taken off like wildfire. A few things didn't make it. But, I'd much rather they went to the garden in the sky from here on the farm than from a client's garden!

Although most herbs are drought tolerant, some of them aren't. We have a couple of varieties of mint (grapefruit and orange) that are fighting to escape their pots and take over the garden. The chocolate mint, the pennyroyal and the Swiss mint seem to be a little more sedate and are content to sit quietly in the shade and watch their fiestier siblings enjoying the sunshine. Corsican mint of course never likes sun or excessive heat so it's not doing well at all outside. The pots in the greenhouse are growing like weeds though. I can't figure it out. It's much hotter in there than outside, although they are getting watered more regularly so maybe it's more a water thing than a heat thing.

According to the Herb Society of America, the most drought tolerant of herbs include:

• Artemesia
• Lavender
• Marjoram
• Oregano
• Rosemary
• Sage
• Santolina
• Thyme
• Yarrow

They also include Sempervivums (you probably know them by their common name of Hens and Chicks) in the drought-tolerant list of herbs although herbs. Why would it be considered an herb? Since it's a close relative to an Aloe Vera it shouldn't come as any surprise that they are not only edible but are good for skin irritations. Either fact qualifies them as an herb which is technically any plant that is valued for its flavor, scent, medicinal or spiritual qualities. Not all herbs are edible, not all herbs can be used for medicinal purposes. All herbs are not even good additions to potpourri. However, if they are useful for any one (and some of them fit every claim, such as rosemary which is used as a seasoning, as a medicinal, in pagan concotions and of course everyone agrees it smells delightful) they can be classified as herbs.

Hope you're all staying cool and avoiding the record temps that seem to be occurring almost everywhere. By now tomatoes and basil are overflowing most gardens. This is one of my favorite recipes, which can be adapted to include meat or left as a vegetarian dish.

BASIL AND PARMESAN STUFFED TOMATOES

For each person you plant to serve you will need:
1 large tomato
1 tablespoon olive oil
2 tablespoon water

Filling for each tomato:
2 tablespoons finely cut basil leaves
1 tablespoon fine chopped flat leaf parsley
1 tablespoon chopped green olives (or capers)
1 tablespoon Parmesan or Romano cheese, grated
1/2 teaspoon grated lemon zest
salt and pepper to taste
1 large egg, well beaten
1 tablespoon bread crumbs

Preheat oven to 350 degrees F. Slice off the top of the tomato and save top. Core and scoop out the inside of tomato body. Turn tomato top and body upside down in a colander or on a grill (if you have neither a paper towel will do) and allow to drain while you finish the preparation. When you are ready to stuff them, place them in a sprayed muffin tin for ease of handling and baking.

Combine all ingredients for the filling except bread crumbs and egg. Season with salt and papper to taste. Add bread crumbs and egg to mixture and fill tomato. Replace top of tomato. Hold in place with a toothpick or stem of basil or rosemary. Combine water and oil. Drizzle over tomato. Place foil over the top of the tomatoes and bake for 30 minutes. Serve warm. Smile and accept compliments.

Herbal Butters

We get lots of inquiries about different things to do with herbs beyond just enjoying them in the garden and using them in basic cooking. One of the easiest and most useful projects is making herbed butters that can be used when making oven toasted bread or as an easy way to add flavor to sauces, pasta and vegetables.

Herbal butters are a great homemade gift for those on your list that enjoy cooking... even the ones who never pick up a spatula in the kitchen but are addicted to grilling. Because herbal butters are good candidates for the freezer, you can make large batches now and give them as gifts during the winter months when the flavor will bring the taste of spring and summer back to the kitchen.

Most "serious" herbalists use unsalted butter in their recipes, but you can experiment with every butter or margarine or spread in the grocery store. There really isn't a "right" or "wrong" recipe, just let your tastebuds (or your diet) be your guide.

Whatever spreadable base you choose, the recipe is basically the same. Combine softened butter with your choice(s) of fresh, finely (!) chopped herbs, edible blooms, spices, lemon juice and a bit of salt. Experiment with flavor combinations.

Although it will taste the same as butter from a crock, tub or butter dish, for a bit of fun and an added touch of elegance, try your hand at molded butter. Flexible molds are available at most craft and hobby shops, and at kitchen stores. Soap molds come in more whimsical varieties than actual butter molds, and work just as well. You can use a rigid mold, but you'll have to run warm water over it to get the butter to pop out and sometimes you lost a lot of detail in the finished product that way.

Fill a flexible mold with softened herb butter, chill for 15 minutes (if you're in a hurry you can use the freezer instead of the fridge) and then pop out the molded butter portions. You can also use a small cookie cutter instead of a mold. Chill softened herb butter for 10 minutes and roll it out between two sheets of wax paper to about ¼-1/2 inch thick. Remove the top sheet and use cookie cutters to cut out desired shapes. Place on a decorative saucer and cover with plastic wrap for a gift that anyone will be thrilled to receive. You can also roll the butter into a "log" and then just take slices as needed.

Some ideas for combinations for herbal butters follow, but don't limit yourself to anyone's recipe. Experiment and come up with taste sensations that are all your very own!

BASIC HERBAL BUTTER RECIPE

4 oz. (1 stick) Butter (or margarine), softened
1/4 Cup Herbs (your choice), finely chopped
1 Teaspoon Lemon Juice
Sea Salt, to taste

VARIATION ONE:

• 1/2 cup (1 stick) unsalted butter, softened
  
• 2-1/2 teaspoons finely chopped black olives
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon chopped garlic
• 1 teaspoon ground black pepper

Saute the rosemary for a few seconds in a dab of butter to make it soft. Let it cool and then mix all ingredients together until well combined.

VARIATION TWO (excellent on baked potatoes especially)1/2 cup butter, softened

• 2 cloves finely chopped garlic
• 1 Tablespoon finely chopped chives
• 1 teaspoon honey dijon mustard (optional)

Mix together and chill.

VARIATION THREE

• 1/2 pound unsalted butter, softened
• 1 teaspoon dijon mustard
• 2 sprigs finely chopped salad burnet (or more, to taste)
• 2 or 3 generous sprigs fresh dill, chopped finely

Blend all ingredients thoroughly until the mixture is pale green.

VARIATION FOUR (excellent with fish or chicken)

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons finely chopped lemon balm
• 1 tablespoon finely chopped lemon thyme
• 1 teaspoon finely chopped lemon grass
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh-squeezed lemon juice
• Pinch of salt

Blend together well and chill.

VARIATION FIVE

• 1 cup butter, softened
  
• 1 teaspoon oregano or basil, chopped finely
  
• 1/4 teaspoon ground black pepper
• 8 strips crisp, crumbled bacon

Mix together well and chill.

As you can see the sky is the limit on combinations of flavors. Think outside the box and let your tastebuds be your guide!

May tomorrow be a butter day for us all!

Chamomile

Before I started growing herbs, the closest I'd come to chamomile was when I read about the time that Peter Rabbit raced home to his mother after having a bad meeting with Farmer McGregor. Peter's mom put him into bed and gave him a cup of chamomile tea to calm his nerves. Since almost anything liquid that my mom ever gave me as a form of medicine was anything but tasty, I'd permanently closed my mind to the possibility that chamomile could be anything but nasty.

When I placed orders for heirloom seeds last fall, one of the orders came with a freebie pack of chamomile seeds. I put them aside, thinking I'd toss them out into a part of the garden where I plan to let it grow wild. One day, I found the seeds and I ripped them open and tossed them into a flat where I'd had a failed crop of echinacea. I had zero idea that they'd actually germinate.


But, they did. And I got a beautiful flat of healthy, ferny leaves that looked much like carrot tops. Soon little buds appeared, and the ferny greeness was dotted with tiny daisy-like flowers. I was enchanted. As I was clipping some of the flowers to add to a budvase of small blooms, I happened to crush one of the blooms and instantly the room was filled with the odor of fresh-cooked applesauce.


Needless to say, the next time I placed an order for seeds, chamomile topped the list. I'm disappointed that our variety is an annual, but it's well worth planting every year for the lovely flush foliage and the delightful blooms. It's a very determined bloomer, blooming even when kept mowed to lawn-height making walking across the lawn an apple-scented wonder.


The fact that the blooms are edible is just icing on the cake. An apple cake, I suppose. :)

BFF Herbs

Texting has become such a way of life for many that even old man Webster is having to include some of the terms in the dictionary. Even the very word "texting" has been added as a verb, as has 'friending' or 'unfriending' thanks to the rash of Facebookers and Twitterers. 

BFF's (Best Friends Forever, for those of you living under a rock these days) aren't just found on Facebook or the cell phone though, many can be found right in your herb garden. 

Tomatoes and basil are one of the most common pairings found in herb and vegetable gardens. While almost everyone is aware of the special bond that happens when put a few sprigs of basil with a couple of slices of ripe red tomato... but did you know that these BFFs have a relationship that surpasses the one we know about in the kitchen? That growing basil and tomatoes side by side in the garden not only makes that spot in the garden a "one stop shopping" place, but will actually help your tomatoes grow better? Basil attracts bees which pollinate the tomatoes, making them stronger, and deters many of the pests that beat us to the very biggest and best tomatoes so many times! 

There are many other plants that benefit from having their BFFs grown nearby. Including:

` BEE BALM (Oswego): Plant with tomatoes to improve growth and flavor.

` BORAGE: Companion plant for tomatoes, squash and especially strawberries. Deters tomato worms.

` CALENDULA (Marigold):  The workhorse of pest deterrents. Keeps soil free of nematodes; discourages many insects. Plant freely throughout the garden.

` CATNIP: Deters flea beetles.

` CHAMOMILE: Improves flavor of cabbages and onions.

` CHERVIL: Companion to radishes for improved growth and flavor.

` CHIVES: Improves growth and flavor of carrots (and apples). Chives steeped in water makes a great spray to treat powdery mildew disease.

` DILL: Improves growth and health of cabbage, lettuce, corn and cucumber.

` FLAX: Plant with carrots, and potatoes.

` GARLIC: Plant near fruit trees and tomatoes, near roses to repel aphids.

` HYSSOP: Companion plant to cabbage and grapes, deters cabbage moths. 

` LEMON BALM: Great for tomatoes.

` LOVAGE: It’s name makes it easy to remember that most plants LOVE it!

` MARIGOLD (or Calendula): Keeps aphids away from roses

` MARJORAM: Improves flavor of all vegetables.

` MINT: Deters white cabbage moths, and improves the health of cabbage and tomatoes. 

` NASTURTIUMS: (Not an herb per se, but because its blooms are so delicious and the plant is such a good companion, we think it deserves to be listed!) Plant with tomatoes, radishes, cabbage, cauliflower, cucumbers, and under fruit trees. Deters aphids and pests of curcurbit family.

` OREGANO: Loves cole crops and grape vines. Repels cucumber beetle.

` PARSLEY: Plant near (as well as sprinkle on) tomatoes, carrots, chives and asparagus.

` PETUNIAS: Like the Nasturtium, they're not usually considered an herb, but...remember grandma planting these along her vegetable garden? She may have only planted them because they’re attractive, but, they repel the asparagus beetle, tomato worm and general garden pests. A very  good companion to tomatoes. Be sure to plant heirloom varieties.

` ROSEMARY: Companion plant to cabbage, beans, carrots and sage. Deters cabbage moths, bean beetles, and carrot flies.

` SAGE: Companion plant with rosemary, cabbage, and carrots to deter cabbage moths, beetles, carrot flies. 

` SUMMER SAVORY: Plant with beans and onions to improve growth and flavor. Discourages cabbage moths.

` TANSY: Plant with fruit trees, roses and raspberries. Deters flying insects, Japanese beetles, striped cucumber beetles, squash bugs, and ants. (Don't plant near livestock pastures because it can be toxic to cows, horses, etc)

` THYME: Deters cabbage worms.

` VALERIAN: Good in compost heaps, promotes earthworms.

` WORMWOOD: A border of it helps keep animals out of the garden.

There are many other great companions, and sometimes gardeners still happen upon a combination that is the start of a beautiful friendship. 

Lavender Blue Dilly Dilly

The absolute best thing about owning an herb greenhouse business is that I can justify spending money for herbs that I might not have been able to afford or justify the expense of before. I've always wanted to "collect" lavender, and now that we're trying to decide what lavender grows best in our corner of the world, I can do just that.

Currently we have about 10 different varieties from Munstead to Lavender Lady to Vincenza Blue. I'm amazed at the difference in each variety. Some of the varieties don't even look like lavender blooms. The first time my Kew Red bloomed, I had to look twice at the tag before I believed it was actually lavender. With its burgundy-ish honeycomb-shaped flower, it was certainly a far cry from the blueish purple spires that my grandmother used to dry... but it has rapidly become my favorite variety!

I have been very disappointed with some of our lavender plants that are growing in gallon plastic pots. The plants look beautiful until you notice that the base of the greenery (silvery?) looks a bit motheaten. I took advantage of the sparse bottom growth to make up several combo pots and I've gotten myriad compliments from the results. The most gorgeous one by far is the Kew Red Lavender with Swiss Mint growing at its base. The Mint winds among the bald branches and fills in with green, so the lavender sprigs and blooms seem to pop out at you. Another favorite is a Vicenza Blue surrounded by a circle of Lamb's Ears. All grey, but such different textures and leaf shapes. I did another combination planting with a striped perennial grass around a French Lavender. With the combo of silvery green and white stripes against the fringed edges (some people call it Fringed Lavender mistakenly) I don't mind that it doesn't bloom as often as some other varieties.

I wish Downy Lavender was a little less tender. I have yet to get mine to go through a winter, although they grow so quickly and so large that it's not really that big a deal to replant every spring. Last year, the butterflies covered the one we had at the entrance to the greenhouse so thick that one of our clients said they thought the plant actually had yellow flowers. They were surprised to see that it was a lavender. One of our beekeeping clients says she plants Downy Lavender near their beehives and have gotten some of the best honey they've had in years.

Lavender isn't just for sachets any more either. There are soooo many things you can do with Lavender. One of the most common craft projects of course is Lavender Wands. I've never tried it, but I think they're gorgeous, and the one that Calera McHenry gave me still smells as wonderful as the day I received it... a couple of years ago. Directions for making wands can be found at http://tipnut.com/how-to-make-a-lavender-wand/

Lavender is now considered a culinary plant and many upscale restaurants include dishes featuring lavender on their menus. While there's no doubt that lavender can add a special something to many recipes, you have to be careful or your dish can end up tasting as if you've doused it with perfume. Lavender must definitely be added with a light hand!

Lavender has astringent properties, and long before alchohol was available in the first aid kit for cleansing wounds, nurses knew to include lavender in their patients' bathwater and as they cleansed wounds. The scent of the lavender had the added benefit of calming patients and allowing them to get much-needed sleep. Many baby bath-wash and powder products include lavender for that same reason. Dusting your pillow with a bit of lavender powder can help ensure sweet dreams to come.

Queen Victoria is probably the one person most reponsible for increasing the herb's popularity; during her reign lavender was used in everything from mop water to linen sprays. Ladies-in-waiting used lavender perfume to mask the body odor that invariably is present when you live in a society that does not include bathing as part of a daily ritual. Victoria wasn't the only queen to prefer the scent of lavender. Over the centuries lavender has become the scent of choice for many queens so it has the reputation of royal significance.

Although I can't bring myself to eat lamb, I am told that European shepherds still feed lavender to lambs before harvest because it makes their meat more tender and sweeter. And lavender is used sparingly in many lamb recipes. Personally, I'll stick to the breads and scented sugars.

I'll keep you posted on how our various lavender varieties are doing and I love for you to share your experiences with the varieties you have purchased from us. We keep a log of what plants and varieties appear to be more hardy in our Zone 7 gardens. At the moment, our Hidcote is blooming, and is giving Kew Red a run for its money as they vie for top spot in my heart (and garden).

Until next time, happy herbin'!

Bottle Trees

While the guys were working on the new hardening off shed today, I dug a hole and 'planted' a 12' tall sweetgum tree to be our "Bottle Tree." I thought I had a lot of bottles gathered up for the tree, but once I started placing them, I realized I'm gonna need a lot more!

We're building a new herb garden (well, enlarging a current one) and the Bottle Tree will be the focal point of a huge section. I plan to plant a Thumbergia vine at the bottom and let it trail up the tree making a backdrop for the brightly colored and clear glass bottles. Even though it was quite windy today, I was disappointed that I couldn't hear any sound coming from them. Since they hadn't been up long enough to capture spirits, I guess that's why they stayed silent.

For those that aren't familiar with the custom, it is an old Southern tradition to either hang or stick glass bottles (especially blue ones) from a tree near a house or building. This custom came from the Congo by slaves who hung blue bottles from trees near their cabins as talismans to ward off evil spirits. It was believed that the spirits are captivated by the sparkling of the glass in the sunshine and get trapped inside... much like flies and bees and fireflies. When the wind blows, you can hear the moans of the spirits trying to warn other evil spirits to stay awayyyyyyyy.

You may see hollow glass spheres called "Witch Balls" for sale at some garden centers, and these are a derivative of this same custom.

Bottle trees have come a long way from their lowly beginnings and now are displayed as popular accessories in some of the prestigious gardens around the world. Eudora Welty gave Bottle Trees a new birth of popularity after she included one in one of her Southern stories. This B/W photograph is one she took when researching for the book.

The first bottle I placed on our bottle tree was a Log Cabin Syrup bottle. From the days when it still was bottled in glass. It was one of the last years, as it has a flat space for a label instead of having the letters etched or raised. These bottles were headed to the dump when our friend Rick cleaned out his basement. The previous owner of his house was Royce Armstrong (the Royce of the garden story in my "Growing up Southern" blog) so it's nice to have a little memory-piece of a now-deceased neighbor among the wine and liquor bottles on the tree.

I used to have a huge bottle collection, which means I guess a trip into the attic to try to find it so I can display some of the more brightly colored ones on our tree. Luckily, the best part of having a Bottle Tree is that no two are supposed to be alike, and a little bit misshapen and lop-sided just adds character.

Frankly, since I hate Sweetgum trees, I'm glad to finally find a use for one.

As always, the artwork and photos I've included have been sent to me by various people and I have no idea who to credit. If it's your work, let me know and I'll give you proper credit.

Wedding Herbs

With my wedding looming ever closer, and after having made the final decision to get married here on our farm, I'm dithering about trying to get all my ducks in a row. Not actual ducks...that's one of the few critters we don't have (yet), but all of the tiny little details that brides have to consider.

It goes without saying that herbs will play a big part in our wedding. Not only will be married surrounded by herbs growing in the ground and in containers, but they will be the mainstay of all of our floral arrangements and bridal bouquets. The flower girls won't be tossing rose petals, but instead a potpourri of dried herb leaves and white yarrow seeds. The path that we walk that day will forever be covered with white yarrow blossoms. (I love the fact that you can mow yarrow down to just inches high and it will still bloom profusely!)

Lavender not only decided the color scheme for the wedding, but also the symbolic theme. Since Victorian times Lavender has been a mainstay in bridal bouquets as a symbol of Devotion.

Chamomile is included as a symbol of Patience, which everyone headed into marriage should know is necessary for any relationship to survive.

Ivy symbolizes the perfect Wedded Love in which two hearts entwine.

Fuzzy leaves of Lamb’s Ears are included as a symbol of Support.

Rosemary has been used in weddings for centuries to signify Fidelity and Remembrance.

Roses are included to symbolize Love and Purity. White Roses specifically signify the joy of new begin nings. (A bride’s dress is not traditionally white to signify “innocence” as is commonly believed, but since medieval times has been worn as a symbol of great joy).

Oregano is included as a wish for Happiness for the newly wedded couple.

Mint leaves join other greenery as a hope of Prosperity tin the newlyweds’ future.

Sage is included for Domestic Virtue.

Thyme signifies the Courage that is required to embark on a lifetime journey together.

Yarrow leaves and blooms add color and texture to floral bouquets and container plantings along with a promise of Everlasting Love. White yarrow seeds are included in the potpourri mixture tossed by our Flower Girls, so that the path we walk on our wedding day will be forever white with yarrow blossoms.

Parsley, considered by the ancients as a death herb, is included in our wedding as a reminder of our promise to each other that our love will last to Death and beyond.

The geranium symbolizes Unity and Friendship, so scented geraniums (or pelargoniums) will play a large part in the floral plantings and arrangements at our wedding. I plan to have a large standard of Filbert pelargoniums at each side of our canopy. Hopefully they'll be in full bloom, which will add a dash of lusty rose color to our otherwise lavender and mint green color scheme.

I'll hope to see you all there. April 24th, probably at 4:00 (time not set yet pending flight arrival times of some of the wedding party).