Wednesday, August 31

The Beauty of Weeds


When life is not coming up roses


Look to the weeds

and find the beauty hidden within them.




Daisies are one of my favorite wildflowers, a.k.a. weed. This is a wild, or OxEye daisy that grows in small bunches on our property. I never know when they will pop up, or where I will find this sunny flower. I did have some success transplanting a couple of roots to one of my flower beds, but they seemed to be fairly short lived. This year I found a small grouping near our large oak tree. It was a lovely, bright spot in a meadow of green.

~Brenda

Wednesday, August 24

Edible Flowers in the Herb Garden

When buying herb plants and seeds I always look in the flower sections. Many herbs are also considered edible flowers. They are beautiful and can be used in salads, as a garnish, in vinegar, herb butter and much more.  

Calendula and Nasturtium varieties will often be listed in the flower sections of seed catalogs. 

Below are some of the edible blooms I'm growing in my garden.

I've planted three lavender plants in my herb garden. Lavender can be dried easily and used in teas, dessert, sachets and balms.


Calendula petals are edible and medicinal. The flowers turn to seed fairly quickly, but at the stage shown in the picture they can be harvested by snipping them off the plant at just above the first set of leaves. The petal pull away from the center easily and are ready to use in salads.  They also can be used in recipes for lotions and balms.


Nasturtiums are one of my favorite herbs because it's easy to sow and grow. Cherry rose, below, is a lovely variety.  


The Alaska variety is another good choice with it's pretty variegated leaves. The blooms and leaves can be used in salads, or as garnishes.


There are many other flowers and herbs that are edible such as:

Chives
Basil 
Borage
Mints
Chervil
Fennel
Dill
Thyme
Rose
Oregano

~Brenda

Monday, August 22

Grilled Tilapia With Herbs

There are many great healthy diets out there but my doctor recommended the Dash diet or the Mediterranean diet.  My husband works in a hospital cath lab and the resident cardiologists all stand by the Mediterranean diet, so we're opting for that program.  It consists of eating mostly fish and chicken, vegetables and good fats such as olive oil.  Grilled fish is one of my favorite ways to eat fish. 

First, I gather a handful of lemon thyme from the garden. I strip about a teaspoon of leaves off the stems and place it in a bowl. I add about a tablespoon of olive oil, 1/2 tsp. of garlic pepper and the same amount of kosher salt. I mix this together well and brush it on the thawed fish, which I had place on a sheet of foil. I then lay the remainder of the lemon thyme on top of the fish, leaving on the stems, as below.



I preheat the grill, then turn it down on low. I place the foil with the fish on the grill and close the lid. I turn it once, leaving on loose thyme so it was on the bottom. I continue to check it often, and turn it once more. It was almost cooked to where it was flaking, so I dotted the fish with a small amount of butter (at the most a tablespoon). When it melted, and the fish cooked, I removed it from the grill and placed it on plates. I served it with potatoes I had microwaved, then cut in chunks and sauteed in a pan with butter, seasoning with salt and pepper.



As always, I have to give you some variations you may wish to try. If you don't have lemon thyme, regular garden thyme will work, and a little lemon juice added to the mixture. You can also use minced or crushed garlic and freshly ground pepper instead of garlic pepper. I do both, depending on what I feel like. This would work with any white fish fillets such as catfish or perch.

~Brenda

Saturday, August 20

Blooming Herbs and Flowers

Today I'm sharing more pictures of the herbs and flowers I planted this garden season. Everything is doing well. I do need to get out and deadhead the calendula and the snapdragons, which will bloom right up until a hard frost.


CALENDULA


LAVENDER


CALIBRACHOA


JOHNNY JUMP UP
&
LEMON VERBENA


MOSS ROSE



NASTURTIUM


Thursday, August 4

Growing Culinary Herbs Again

Since leaving behind my herb garden in the city I've struggled with creating another garden. I think it's much like an artist looking at a blank canvas three times larger than they've worked with in the past.  I was overwhelmed.

We went from a city lot to ten acres in a rural area with a large field, horse pasture, a small wooded area and a bit of wetland scrub. At the time I had visions of grandeur where I created large, amazing gardens, a pond and fields of wildflowers.  While some of that may yet become a reality as money becomes available, it wasn't a realistic plan. My imagination was much larger than our wallet.

However, after much experimentation I finally turned part of our yard into a garden area, starting with a round herb bed.

Last year we placed the blocks and put down plastic to smother the weeds and grass. This year, in early spring we bought a yard of planting soil, which was a step up from topsoil. I worked in an organic fertilizer and allowed the bed to sit for about two weeks. This was the bed after I added a few pansies and the "centerpiece" of the bed, which is the top of a cast iron chiminea we've had for over ten years.




It's shaded in the morning, but only before about 11:00 a.m. or so. The rest of the day the bed is in full sun. Here is the herb bed now:



I planted annual herbs and flowers until the perennial herbs fill in the bed. I included:

Pansy
Moss Rose
Calendula
Nasturtium
Petunia

The perennial herbs include:
Oregano
Thyme 
Sage
Lavender
Catmint (Nepeta)
Chives

I also planted lemon verbena, although in Zone 5 it can't be overwintered. I simply couldn't resist the wonderful fragrance. I also planted basil in a long "windowbox" type planter and dill in another pot. 

I've been watering the herb bed in between rains. The containers always need more watering. After the perennials establish themselves they won't need extra water. Which is one of the many reasons I love herbs. They are easy to grow, lovely, fragrant and useful.