Herbs – Week #2


Today I would like to share information on a herb called Anise.

Anise seeds and leaves can be used for culinary, household or medicinal purposes from your garden.  Anise will flower in mid or late summer.  They can grow 18″-24″ and make a nice filler in a herb bed or as a border.  You will want to protect them from strong winds and they do not transplant well, so sow the seeds where you want them to grow.

Anise is considered an annual plant that you only plant once and it will self-seed each year.  The soil should be light and well drained.  Light soil should consist of a thick layer of sand and a few stones with a light covering of clay.  Place in full sun when planting in the fall.

Anise is also known as Pimpinella anisum and is great for attracting bees and butterflies.  Anise has a licorice flavor.  The seeds ban be used to make curries, insecticide, breath freshner, herbal tea for digestive issues or for a cough.

Have you planted any Anise in your garden?  Let me know your thoughts.

Next Monday I will post about Borage.

Lord bless you and keep you!

Vegetable Thursday

Broccoli Waltham 29

My intentions were to post this yesterday but was not able to.

I thought Thursdays would be a good day to journal about each vegetable for my upcoming fall season.  Garden journals are so that we know what works and does not work from season to season.  Weather patterns change over the years from year to year.

Here is what I will be planting beginning Fall 2015 into 2016 or at least this the plan.

Broccoli, Waltham 29
Cabbage, Golden Acre
Cabbage, Red Acre
Cauliflower, Snowball
Carrots, Red-Cored Chantenay
Carrots, Scarlet Nantes
Cucumber, Marketmore 76
Herb, Arugula Rocket
Herb, Basil-Italian Large Leaf
Herb, Cilantro Slo-Bolting
Herb, Dill Bouquet
Kale, Red Russian
Leaf Lettuce, Black Seeded Simpson
Leaf Lettuce, Salad Bowl Red
Lettuce, Mesclun Mix
Lettuce, Romaine, Green-Parris Island Cos
Lettuce, Romaine, Red-Cimarron
Mustard, Mizuna (Kyona)
Onion, Evergreen Bunching Nebuka
Onion, Storage Bulbs-Red Grano
Onion, Storage Bulbs-Texas Early Grano
Radish, French Breakfast
Spinach, Bloomsdale
Tomato, Floradade
Watermelon, Black Diamond
Wheat, White Sonora (possibly?)

Beans, Bush-Blue Lake 274
Beans, Dry-Anasazi
Beans, Fava Broad Windsor
Beets, Early Wonder
Kale, Lacinato
Pea, Oregon Sugar Pod
Pea, Sugar Ann
Pepper, Hot-Early Jalapeno
Pepper, Semi-Hot-Anaheim
Pepper, Sweet-Cal Wonder 300 TMR
Radish, Easter Egg
Squash, Summer-Black Beauty Zucchini
Squash, Summer-Early Prolific Straightneck
Squash, Winter-Hubbard Blue
Squash, Winter-Vegetable Spaghetti
Squash, Winter-Waltham Butternut
Swiss Chard, Fordhook

These I will need to plant one per year in order to have enough space for them.
Corn, Flour/Pop-Chapalote
Corn, Flour/Pop-Chapalote Composite
Corn, Flour-Rio Grande Blue
Corn, Pop-Glass Gem
Corn, Roasting/Flour-Dia de San Juan
Corn, Sweet-Golden Bantan 8 Row
Corn, Sweet-Guarijio Red

Each Thursday I will be researching each individual seed in order to plan out the garden appropriately, so I will begin with just the cool weather crops.

May the Lord bless you and keep you!

Garden Wednesday

Anna Apple Tree

Thank you to all my new followers and likes to my posts.

On Wednesdays I will be posting what our garden actually looks like so that you can see the progression of good things and bad things.  Bad things in our gardens are not necessarily shared because we can appear ignorant.   Ignorant is not a bad thing.  It just means we don’t have the information yet.  We all learn from mistakes, some more quickly than others.

Today I will share photos of some of our fruit trees, as well as, other photos of the garden.

Pomegranate Tree

Pomegranate Tree

Kumquat tree

Kumquat tree

Peach Tree

Peach Tree

Moringa Tree

Moringa Tree

Anna Apple Tree

Anna Apple Tree

 May the Lord bless you and keep you.

Recipe Tuesday – Herbs (Part 2 of 2)


Here are recipes using a combination of herbs.

Fines Herbes
Equal amounts of Chevril, Chives, Parsley and Tarragon

Bouquet Garni
3 stalks parsley, 1 bay leaf and 1 sprig of Thyme

Herbes De Provence
Equal amounts of Oregano, Rosemary, Thyme, Savory, Marjoram and French Lavender

Beef Mix
Equal amounts of Rosemary, Thyme, Savory, Orange peel and Parsley

Lamb Mix
Equal amounts of Rosemary, Thyme, Savory, Mint and Parsley

Poultry Mix
Equal amounts of Parsley, Thyme, Marjoram, Tarragon and Bay leaf

Seafood Mix
Equal amounts of Dill, Tarragon and Lemon peel

Lord bless you and keep you!

Recipe Tuesday – Herbs (Part 1 of 2)


Yesterday I posted a general information about herbs, so today I wanted to post helpful information about using herbs with dishes, as well as, a few herb recipes.

Here is a sheet cheat I use while putting together recipes from scratch.

Food Type Herb Serving Suggestions
Cakes/Beads Caraway seeds Sprinkle onto breads and crackers
Dill seeds Use ground in crackers
Fennel seeds Use ground to flavor bread
Ginger Use for spicy cookies and shortbread
Mint Add to white cakes
Tansy Use in Easter cakes
Cheese Dishes Chervil Chop into omlets and quiches
Dill weed/Marjoram Add freshly chopped to cream cheese
Mint Add freshly chopped to cream or cottage cheese
Oregano Ideal for vegetarian dishes
Sage Add to cooked sauces or cheese and potato dishes
Desserts Bergamot Add flowers to fruit salads
Mint Chopped in fruit salads and stewed pears/apples
Rose petals Use to flavor ice cream
Scented Geraniums Use to flavor ice cream, sherberts or use as a garnish
Sweet Cicely Cook with rhubarb/apples to replace sugar
Sweet violets Crystallize for decorations
Egg Dishes Basil/Chervil/Dill weed/Thyme Add chopped to omelets and other dishes
Tansy Use for sweet puddings
Fish Dill Use seeds with strong fish and leaves with lighter ones
Lemon Balm Substitute for grated lemon rind
Tarragon Good with strong fish
Lentil Caraway/Dill seed/Fennel Use ground seeds
Main dishes
  Fish-fat/rich Basil Use with mackerel/shellfish
Dill seeds Ideal for salmon
Tarragon Usein rich cream sauces
Thyme Good with strong flavored fish
  Fish – white Chervil Combine with lemon balm in light fish dishes
Dill weed/Fennel Use young sprigs finely chopped
Lemon Balm Can replace lemon
  Beef Coriander Use for an oriental flavor
Dill seeds Good with veal
Hyssop Good in casseroles
Lovage Adds celery flavor, thickens
Marjoram/Thyme Use in stews and casseroles
  Lamb Garlic Combine with lavender for young baked lamb
Rosemary Classic for baked lamb and lamb casseroles
  Pork Chervil/Marjoram Use in stuffings and sauces for roasts
Fennel Good in casseroles
Sage Use for stuffings
Summer Savory Good with ham dishes
  Chicken/poultry Corander Adds oriental flavor
Lemon Balm Rub with leaves before stirfrying or roasting
Sage/Summer savory Add to casseroles and stir-fried dishes
Tarragon Ideal with baked chicken and light casseroles
Pasta Basil Use fresh with tomato sauces
Marjoram/Oregano Taste stronger when dried
Nutmeg Grated with Parmesan
Pea Coriander Use ground seeds
Cumin/Fengugreek Grounds seeds add a spicey flavor
Ginger Use fresh chopped root
Turmeric Use ground and sparingly
Pickles & Relishes Dill Use for pickles and accompany fish
Mint Use with lamb cold cuts
Mustard Seed Use with gravad lax and strong-flavored dishes
Rich/meat Coriander seeds Use ground early in cooking
Lovage Use chopped stems to thicken broths and soups
Salads Basil Chopped leaves from different colored varities
Borage/Marigold Use flower petals on salads as a garnish
Chives Chop fine for a mild onion flavor
Corander/Lemon Balm Add three leaves to green salads
Nasturtium Use both flowers and leaves
Salad Burnet For a taste of cucumber
Sorrel Perks up lettuce
Soups Chervil Enhances consommes
Tarragon Good with chicken broth soups
  Rich pates Bay Good with all game recipes
Parsley Italian/flat-leaved has a stronger flavor
Sage Good in pork/rabbit dishes
Vegetable Chervil Enhances flavor
Dill seed Use ground seeds
Fennel Use ground seeds or Florence fennel bulb sliced fine
Lovage Use stems to replace celery
Oregano Adds Mediterranean flavor
Sage Use sparingly
  Beans/peas Chervil/Summer Savory Adds a Greek flavor
Dill seeds Add to breoad beans/peas
Mint Add to fresh young peas
  Cabbage Family Caraway seeds Add to all cabbage dishes and suerkraut
Fennel seeds Add to Brussel Sprouts
Marjoram Add to Broccoli dishes
Thyme Add to boiled or steamed cabbage
  Lentils/pulses Caraway/Fennel seeds Use ground
Ginger Adds spice to lentil loaf
Hyssop Add to quick dishes
Marjoram Add to lentil loaf and casseroles
  Onions Caraway Add to tarts
Oregano Use in quiches and soups
  Rice Fennel Add a bag of seeds to boiling rice
Saffron Add to any oriental dish
  Root Dill seeds Cook whole with carrots and parsnips
Fenugreek Add to carrots
Garlic Add to baked potato dishes
Paprika Add a sprig to boiling carrots or potatoes
  Tomatoes Basil Gives all tomato dishes an Italian flavor
Oregano Use fresh in Greek salads

Herbs Series – Week #1


Today I would like to talk about herbs and what I am learning about each one of them.  Each Monday I will make a post for the next several weeks about a particular herb with detailed information.

Oregano, Sage, Lavender, Rosemary, Thyme, Santolina, Artemesia, Tarragon & Fennel prefer soil that is dry and rock (light soil).

Herbs generally do not require fertilizer.  Improve the soil structure twice a year by adding organic material.

Basil, Chamomile, Thyme, Lavender, Mint, Dill, Chervil, Fennel & Parsley attract beneficial insects to your garden.

Basil, Lemon Grass & Garlic Chives require more water than herbs listed above.

Herbs that are invasive include:  mint and some oregano, so you will want to control these invasive herbs by planting them in containers or cut the bottoms of the container and sink container into your soil.

In the fall the following herbs can be started:  Anise, Borage, Caraway, Catnip, Chervil, Chives, Cilantro/Coriander, Dill, Fennel, Fennel (bulb), Garlic (clove), Garlic Chives, Horehound, Lavender, Lemon Balm, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Salad Burnet, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.

Herbs that can be started from cuttings in the fall include:  Horehound, Lavender, lemon Balm, Marjoram, Mint, Oregano, Rosemary, Sage, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.

Herbs that are started from divisions in the Fall include:  Catnip, Chives, Fennel (bulb), Garlic (clove), Garlic Chives, Lemon Balm, Marjoram, Mint, Tansy & Yarrow.

Look for posts on Mondays on specific herbs over the next several weeks where we will be looking a detailed information for each herb.

Lord bless you and keep you!

Herbs – Growing Dill

Dried Dill


Dill Seeds

Dill Seeds

Type of Plant – Hardy annual
Best Place – Full sun, sheltered from winds
Soil – Light, well-drained (A thick layer of sand, light clay and some stones)
Propagation – Seed
Parts of Plant – Leaves and seeds
Uses – Craft, culinary, medicinal, chickens, attract beneficial insects

Plant Dill from September through February. Plant every two weeks to have a harvest from November through April. It will bolt once the weather warms up.

Flowering Dill

Flowering Dill

Attracts beneficial pollinators such as Butterflies. Dill also attracts True bugs like, Assassin Bug, Big-eyed Bug and Minute Pirate Bug, predaceous insects like Trichogramma wasps and others that eat Mealy bugs, Mosquitoes, Scale insects, Spider Mites, Thripes and Whiteflies. Allow Dill to go to seed to attract beneficial insects.

Growing Dill

Growing Dill

Garden Planning – do not plant next to carrots

Companion Planting – It also helps corn produce bigger ears, enhances Broccoli’s flavor,

Culinary Uses – steam carrots and serve with butter and snipped Dill. Use seeds for strong fish and leaves on lighter varieties. Use chopped Dill in omelets. Make a Dill sauce for those meatballs. Make Dill-seed crackers. Use Dill to make those Dill pickles. Make Dill vinegar or oil.

Medicinal – Digestive problems, colic, flatulence (pour boiling water over 1 tsp crushed seeds)