Here are photos this week of vegetables currently growing in our garden.
May the Lord bless you and keep you.
Borage is a herb that bees and wasp love, so make sure it is not planted close to a walkway. The flowers are a pretty blue star pattern. Sometimes the flowers may be pink or white. Allow enough room because the plant can take up as much room as a squash plant. It will also self-seed annually.
Borage is not picky about the kind of soil. I have seen it grow in our compost, in a brick border that has clay only or in one of our raised beds, but perfect soil would be light soil.
The flowers and leaves can be used for cosmetic, culinary & medicinal purposes.
Borage likes full sun in the fall and let dry out in between waterings.
Borage flowers can be sprinkled on top of a salad as a garnish.
Borage has been known as a symbol of courage.
Borage flowers can be used in potpourri. Can be used in skin lotions for cosmetic purposes. Use the leaves & flowers in soups, garnish or fruit punches. Leaves can be invused for feverish colds.
Next Monday’s post will be about Caraway.
Lord bless you and keep you.
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!
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|
|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|
|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|
|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|
|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|
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!