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!