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Traditional herb gardens are testaments to an enduring principle of garden design: the more formal the structure of a garden, the more informal the planting it will support. Traditional herb gardens are often very courtly in design and rivaled only by ceremonious parterres in structural complexity. Herbs planted in knot designs, enclosures of clipped box […]Read more »
Revel in rich herbal flavors with this crunch Walnut Rosemary Brittle. • 1 cup sugar • 1/3 cup water • Pinch cream of tartar • 1 cup walnut halves • 3/4 tablespoon dried rosemary • Sea salt crystals 1. In a medium pot, combine sugar, water and cream of tartar. Stir over medium heat until […]Read more »
Use this Sage Honey Cough Syrup to soothe tickly throats and coughs. • 3/4 cup wildflower honey • 1/4 cup water • 1 teaspoon lemon juice • 1 tablespoon fresh sage, chopped 1. Stir all ingredients over medium heat until simmering. Remove from heat and let steep, covered, for 10 minutes. 2. Strain honey mixture […]Read more »
Use the plan above as a starting point, but fine tune it to suit your tastes and desires. Substitute more culinary herbs for the fragrant ones, or perhaps add nasturtiums or calendulas for bold splashes of summer color. Include plants that fill out the “shoulder” seasons of early spring and fall, and you will be […]Read more »
“Noch mal!” says Herr Gehring, pouring more beer. “Have another!” My husband and I don’t protest. When in Germany, where we recently spent nearly a year, we do as the Germans do. Is it the beer, or a trick of the Black Forest light? Glinting among the kohlrabi and rhubarb of the Gehrings’ garden […]Read more »
My food dehydrator has served as my best friend during many growing and harvesting seasons. It is a valuable tool in preserving herbs for culinary and medicinal use through the late fall and winter months. Some herbs are better fresh or frozen, but for those I dry in quantity, the dehydrator is quick and easy, […]Read more »
Doesn’t that title make your mouth water? Calendula & Dandelion Egg Muffins. Or actually egg cups because when you think of muffins, you think bready. These are gluten free, grain free and pure deliciousness!! Before I get to the recipe, here is a blurb about each herb that I used. 🙂 Calendula (Calendula officinalis) is growing […]Read more »
A pure turfgrass lawn to me is the horticultural equivalent of white bread—familiar and versatile but typically bland and boring. Our lawn, by contrast, is a crusty homemade loaf of multigrain bread sprinkled with sesame seeds. There’s grass enough, but also a dozen or more kinds of perennial or self-seeding annual herbs. The herbs add […]Read more »
The leaves and tiny lavender-blue flowers of anise hyssop (Agastache foeniculum) smell and taste of anise, but its square stems and opposite leaves tell you it belongs to a different family entirely, the Lamiaceae (Labiatae), or mint family. The leaves look a bit like catnip, another mint-family member, but larger. Herb lovers claim it as a culinary herb, […]Read more »
Ground ivy (Glechoma) is a balsamic mint (Lamiaceae) springing up to carpet yards this time of year. It’s a creeping plant with tiny, roundish leaves and purple lipped flowers . Gather leaves, flowers and stems, which can be dried for later herb use or alcohol extracted (tinctured). Reportedly, it is said to be one of […]Read more »