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Archive for the ‘Perennials’ Category

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Columbine, lupines, anemones, iris, Siberian iris, false indigo, lupines & shasta’s.  My fave colors in the garden.

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Every time I open my eyes at this time of year, there’s more magic in my garden.

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Nature is the only book that offers rich content on every page. My lilacs are my fave Spring perfume.

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June poppies

June poppies

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CulinaryHerbs

I’ve been an avid gardener for many years,  owned an herb farm for twenty three years where we raised culinary and    medicinal herbs along with an honor system vegetable stand. I’d supply local restaurants daily with fresh culinary herbs, and we’d open up the farm for shoppers and gardeners alike every Spring  Our  barnyard was a plethora of goats, sheep, chickens and ducks.  The work was hard to say the least, but most fulfilling, probably the most joyous time of my life. Nothing gave me more pleasure than firing up the greenhouse in early February so that I could begin my plantings.  So, as Memorial Day weekend typically kicks off the gardening season for many, I thought I’d post a few tidbits about growing a  Kitchen Herb Garden.

The sensible practice of planting a garden close by the kitchen door for easy accessibility was brought to this country by the European settlers.  Herbs in the kitchen garden were both useful and decorative, not to mention the marvelous aroma as you brush them stepping by.

Culinary herbs are my favorites, easy to grow with minimal care and just so versatile.  They may be added to salads, soups, sauces, marinades and rubs for meats and poultry, homemade sausages, egg dishes, appetizers, cheeses–and even desserts!  These are some of my favorites that work well in their respective categories.  But don’t feel limited by this list.  It’s fun to experiment with different combinations and varieties, both for cooking and in the kitchen garden itself.  Be creative I’d tell my customers–plant a new herbs or two each year.  Expand your culinary skills by trying new recipes from one of the many cookbooks dedicated to cooking with herbs.  Your choices are limitless.

Herbs For Poultry Dishes

Thyme • Sage • Oregano • Rosemary • Tarragon • Lemon Thyme

Herbs For Fish

Dill • Parsley • Fennel • Garlic • Bay • Lemon Basil

Herbs For Vegetables

Tarragon • Dill • Garlic • Chives • Savory • Thyme • Mint • Basil • Chervil

Herbs For Meat Dishes

Rosemary • Bay • Oregano • Marjoram • Mint • Parsley • Sage • Horseradish

Dessert Herbs

Angelica • Mint • Rose Petals • Rose Hips

Kitchen Herb Garden

Kitchen Herb Garden

Some perennial herbs, such as horseradish and many members of the mint family, are a bit too invasive to plant directly in the soil of your kitchen garden.  So instead, plant invasive herbs in attractive containers and place the containers in a appropriate growing spot nearby. I grow many mints: spearmint, peppermint, apple mint, orange mint, chocolate mint, etc…and enjoy drying the chocolate mint leaves and then grinding and adding them to my morning coffee.

Other perennial herbs, such as rosemary, bay and lemon verbena, are not winter hardy here in New England, so grow these and other tender herbs in containers that can be set out in the garden during the frost-free growing season and then overwinter in a sunny indoor location.  So there you have it.  I hope you’ll consider adding a kitchen garden when you’re planning your garden this year.. you won’t be sorry!

Have fun this Memorial weekend everyone & stay safe.

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So far, the croccus have always come up!  And pussy willows, snowdrops, and rhubarb!  Somebody once asked me why Spring was so special to me.  There are Springs and there are Springs.  The almanac has an official one.  Then, there is the personal Spring.. the unofficial, purely personal one that comes to each of us… sometimes early, sometimes late.

For me, Spring comes when I kneel on the ground, with a trowel in my hand, feel the sun on my back & breathe in that special earthy smell.. that promises warmth, new life and creative ideas.  Welcome Spring!

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Colors of Spring

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