Steal of the Week

I love herbs & really love to share them because 

they make such  purposeful gifts- even for brown thumbs!

Found this unbelieveable deal at Home Depot this weekend. 

Twenty bucks.

 Run in and snap one up for a aroma-licious teacher gift.

rosemary

humongous basil

jalapeno

oregano 

cilantro

see you

ML

Herb Week: Basil

If Rosemary is Queen, then Basil is King of Herbs!

Roasted tomatoes with basil & mozzerella

Basil is the hallmark of summer in the South, begging to be plucked and tucked into a sandwich or blended with olive oil for a creamy pesto. Easy to grow and just as easy to root, Basil serves floral & culinary duties.








Placing long stems of Basil into floral arrangements one curious of the delightfully sweet aroma. Basil has many culinary powers, too. Pick fresh leaves/stems early in the morning or late evening for peak essential oil & flavor.

Fresh Basil on sandwiches & pasta, combined with heirloom tomatoes and fresh mozzarella---divine! You must try making your own pesto this year--read Pesto Presto! for a good starter recipe...


Plant your Basil soon & enjoy the King of Herbs all summer!
see you
ML

Herb Week: Bay

Bay in large container

We know bay because of the leaf used in spaghetti sauce that my mother always told me I would die from if I swallowed it! Bay is a delightful evergreen herb used in soups, stews, and seasoning roasts.  Remember Old Bay seafood seasoning? Yes, it's there, too!

Bay is an impressive filler for bouquets & looks quite distinctive in Christmas wreaths. French chefs gather bay, parsley & thyme into a small bouquet known as bouquet garni.






This grand herb can be trimmed to appear shrub-like or coiffed in to topiary form for a more stately appearance. Remember that most herbs like moderately dry soil, direct sunlight, and adequate drainage.

We will definitely use Bay in our upcoming Herbal Wreath Workshop as a nice dark green filler!

See you
ML

Herb Week: Rosemary

Rosemary roots easily in the kitchen window!

Rosemary is the Queen of Herbs

This evergreen herb provides years of delight in floral arrangements and creative cuisine. 

Always forgiving, rosemary is the perfect starter plant for "brown thumbs" & busy gardeners.  

Abide by the 3 D's

 drainage, direct sunlight, and dry(rather than soaking wet), 

you'll have no problems with this distinctive smelling herb. 

We will be using Rosemary in the Herbal Wreath Workshop next Saturday & the following Monday.

 I can't wait to see your herbal creations!

see you 

ML

Herb Week

David Austin Rose in Courtyard

Did you know that the rose is an herb? Organic roses are used in many different ways. 

Here are just a few:

• Rose flavored water
• Medicinal purposes, clearing bronchial tubes & toxins from the body
• Used for centuries in Middle Eastern & Indian dishes
• Pastry chefs use roses for sweets & cakes

It's advisable to use roses that are pesticide free.

We'll be using sweet roses in our Herb Wreath Workshop next week. There are still a few spots for Monday, May 2nd from 10am to noon...

Email me at mlchgarden@comcast.net for details. 

See you 

ML

The Beginning

I love our growing season.In the beginning there are herbs, radishes, chard & broccoli.




Growing Herbs for Beginners on Facebook asked me to post tonite's supper recipe.
However, most of our suppers are so simple, they don't require a recipe...












Here it is:

Salad
Lettuce of choice...tonite it was Iceberg, my garden lettuce is wilting & I admittedly love the crunch of Iceberg
Pitted Kalamata olives, chopped tomato, carrot, drizzled with WHITE Balsamic vinegar...much more pleasing to the eye!

Shrimp
Large pink Publix shrimp, smothered in EVOO, and freshly chopped garlic, roast in oven at 500 til all pink

Ground Beef Patties...
Put in large zippy bag, add seasonings, garlic powder, onion, teriaki sauce tonite.
Place on stovetop or grill and let em cook til done...
I add large slices of onion & the swiss chard when burgers almost done



Potatoes(my favorite, but don't eat too many!)
Gourmet(small) new potatoes...from garden. Cut into 1/4's, drizzle with EVOO,
add freshly cut thyme leaves, rosemary leaves, and flat leaf parsley...
Watch the carb cravers come!!!

Thyme co-habitating with perennial sage

A few goodies from the Home Garden

The Incredible Edible Window Box

How perfect is this?

A completely edible window box. Just what I've been dreaming up for the shed. 

Buy one. Get one. 4 small plants in one container. 
I separated them to get more!

I added some Llama Beans to help keep moisture in the soil.

Water.

This is part of what I describe as "Purposeful Gardening". 

 Sweet violet, yellow and ivory violas, onion chives, and flat leaf parsley.

One box has Swiss Chard growing up already, so it will stay.

Incorporating plants that are useful yet 
beautiful into your landscape...or window  boxes!


Blessings from the Garden. 
ML

Appetizers

Sometimes when I traipse off to speak to a group, I take a little goodie with me.




It's most important to take some "show & tell" as herbs
are so sensual! Often I'll make little tussie mussies to give as door prizes or create an herbal
appetizer for sampling by the group...

Robert ripped this recipe out of an old June 2009 issue of Southern Living magazine, and asked me to try it.
I usually have a small nibble tray ready when he comes home. This adds to our repertoire of bites...It's a gourmet cheese spread that is supposed to taste like goat cheese. I love both!






Definitely a keeper & hope you'll try with your spring herb collection...

8 ounce softened low fat cream cheese
8 ounces crumbled feta cheese (can be plain or flavored)
Combine by beating with a mixer or with a spoon.  Shape cheese mix into 2 logs, roll one 
log into coarsely ground pepper (about 2 tsp), and the other in 2 tsp of chopped dill (my favorite!). 


Wrap in plastic wrap and chill for 2 to 4 hours.  Serve with crackers or crusty French bread. 
Use your imagination here. Mix the herbs in with the cream cheese mixture, roll the cheese in finely chopped nuts, use multicolored pepper, dried fruit, etc...

Enjoy!

Blessings from the Garden.
ML

Nasturtiums

I've soaked 3 packets of nasturtium seeds and they are ready for planting.

Nasturtiums are my favorite flowering herb. Not sure if you can eat the roots, but for the most part, you can consume the entire plant. The large round wrinkly seeds are similar in taste to that of the herb Capers (also my maiden name!).

In Augusta and similar planting zones, you can plant nasturtiums in late summer and very early spring. Now is a great time for planting. I have one group peeking out of the ground after planting about a week ago. A bit of water and sun will drive the nasturtiums up quickly.

Order seeds online for a variety of color choices or pick up a couple of packets at your garden center. There are vine types too.

Before planting in containers or the ground, I prefer to soak the seeds in water over night. This speeds up the germination process. I plant nasturtiums in part sun. Last spring's planting lasted through the summer. Like most herbs, water when dry, provide adequate drainage, and give them some sun. Harvest the flowers and leaves in the morning or late evening when moisture content is at its peak.

The flowers have a delicate sweet scent, but definitely not over powering. I've not developed a "taste" for them. I suppose my appreciation for the lovely flower is too great.

Good Luck with your nasturtiums.
Blessings from the Garden.
ML