Growing Herbs for the Beauty of It

Culinary tri-color sage grows alongside perennial Geranium and fennel.

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I grow herbs mostly for their beauty.  That, and their toughness as season-long dependable plants in our pots, beds and baskets.

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Rose scented Pelargonium grows near emerging Colocasia.

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I haven’t built them their own little parterre, and I don’t grow them in cute little matching terra cotta pots, either.  I treat them like any other plant and let them earn their spot in my heart and in our garden.

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A newly planted Spanish lavender will soon fill this pot.  It is surrounded with wild violets and wild strawberries.

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Herbs may be some of the oldest plants cultivated and passed on generation to generation and from one culture to the next.  They are celebrated in story and song.  They can heal us, feed us, soothe us and delight us.  Herbs are intensely fragrant; a living, growing perfume.

But I would grow them even without their rich mythological and pharmacological mystique.  Why?  Because I can depend on them.

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The first fennel flowers of the season opend this week.

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The strong fragrance and coarse texture of many herbs makes them distasteful to the deer I want to foil.  I learned in the early years of this garden that I could plant herbs in the spring, and expect them to still be merrily growing in our garden, sans critter damage, the following October.  I like to believe that planting lots of fragrant herbs can also protect more desirable plants growing nearby.

They are a good investment.  They bring me peace of mind.

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Basil

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But the more I tried different cultivars of favorite herbs, the more I delighted in them for their own sake.  They are entertaining plants to grow.  Let me explain.

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Chocolate mint

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Most herbs draw in pollinators.  That means that on a sunny day, I’ll find bees, wasps, butterflies, and all sorts of bright little insects that I can’t name without a field guide hovering around them and blissing out on their sweet nectar.

As I observe and photograph the visitors, I can crush and sniff their wonderfully fragrant leaves.

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Black Swallowtail butterfly and caterpillars on fennel, August 2017

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Many herbs, like the mints and scented geraniums, produce compounds in their leaves that repel biting insects.

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Mountain mint, Pycnanthemum muticum, is a versatile herb with strongly fragrant leaves.  The Garden Club of America  has named it their 2018 native plant of the year.

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If a buzzy or bitey is getting too up close and personal with me, I can pinch a stem and rub the fragrant leaves on whatever skin might be exposed.

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Pineapple mint with lavender

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Mountain mint, though not so beautiful, is an especially effective insect repellent with no toxicity to harm my family or me.

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Rose scented ‘Skeleton Rose’ Pelargonium repels insects with its fragrance. Growing here in a basket with Lantana, this basket makes a tough combination for full sun.

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That same fragrance makes herbs appealing as cut flowers, too.  Stems worked in with other flowers make interesting, long lasting arrangements.

My favorite herbs for the vase are Basil, Pelargoniums, Artemesia, and Salvias. The interesting colors, shapes and textures of herbal foliage pumps up any vase.  Oftentimes, a stem will root in the vase and can be planted out to grow on when the arrangement is disassembled.

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Basil with pineapple mint, Lime Queen Zinnia and roses.

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Just as herbs create interesting contrasts with flowers in a vase, so they also pump up pots, baskets and perennial beds.

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White Monarda came to our garden as a gift from a gardening friend.  It is edible, can be used for tea, and looks lovely in a vase.  Also known as bee balm or Oswego tea, this plant is a useful North American native herb.

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Although herbs bloom, most have relatively small and insignificant flowers.  With a few exceptions, like some basils, dill, borage and fennel; herbs are grown more for their leaves than for their flowers.

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Now rosemary is a delight all unto itself.  Sometimes evergreen if the winter is mild, usually perennial, it delights us with its blue, winter flowers.

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Rosemary in bloom

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Rosemary often comes into bloom in late autumn, and many years I can include blooming sprigs of rosemary in our holiday wreathes in December.

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A newly planted rosemary ‘Tuscan Blue’ will triple in size by fall. Sedum ‘Angelina’ shares the pot.

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The pungent fragrance of rosemary exudes from a lovely little shrubby plant.  With rosemary, as with other Mediterranean herbs, the hotter the better in summer.  Growing to 4′ tall or more, a rosemary hedge by a fence or wall is possible in Zones 7b or 8 and warmer.

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An upright shrubby rosemary grows here with prostrate, creeping  rosemary.  Most of our rosemary plants died in our cold winter, and so I’ve had to replace them with new this spring.

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Many people grow herbs primarily for use in the kitchen.  And most, but not all, are edible.  Herbs generally respond well to the continual pruning that frequent use entails.

There are whole encyclopedias of information on using herbs for cooking, crafts, healing and housewifery.  I’ll leave you to read them if you want to learn more.

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Creeping Rosemary makes a good groundcover, or a good ‘spiller’ in a pot in full sun.

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I get busy and forget to cut and use them, I’ll admit to you.  My plants might be bushier if I used them more.

But I love watching my Pelargoniums grow huge and fill the gigantic pots I grow them in.  I love watching butterfly larvae growing plump as they harvest my parsley and fennel for me.  And yes, quite often the plants regenerate themselves within a few weeks once the larvae crawl off for their transformative naps.

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And so it is that I end up growing herbs much like any other garden plant; no special fuss required.

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Comphrey with Artemesia

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That said, keep in mind that herbs such as lavenders, culinary sages, thymes, rosemaries, oregano, germanders, Artemesias, Santolinas, and a few others originated in hot, mountainous areas where the soil may be a bit rocky and the rain scarce.  They aren’t used to coddling, and they don’t much appreciate our muggy damp summers in Virginia.

Our soil may be a bit too acidic and heavy with clay.  Our nights too damp and warm, our rain too intense.  There may be some rot or mildew.  Their roots may not thrive.

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There are a few simple things to do to make these Mediterranean herbs a bit more comfortable.  I tend to grow many of them in pots more successfully than in our heavy clay soil.

But culture in the soil is possible.  I like to dig some dolomitic lime and a little pea gravel into the planting hole before I plant a new transplant.  I set the crown a little high, mounding up the back-fill around the top-most roots, but not up the stem.  Then, I mulch with gravel out a few inches around the plant.  I’m told that chicken grit or broken up oyster shells work well for mulching herbs, too.

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Roots of these Mediterranean herbs want good drainage.  They can rot easily if left sitting in wet soil for very long.  That is why it is smart to amend the soil and plant them high.  If your soil is too heavy with clay, also dig in some compost before you plant, to loosen and improve it a bit.

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If planting in a pot, I mix some lime into the top few inches of the potting soil, set the plants a little high, and mulch the pot with pea gravel.

The gravel reflects sun and heat up into the plant on fine days, holds a little extra moisture during drought, and prevents soil from splashing up onto the lower leaves when it rains.  The gravel mulch helps protect those lower leaves from any disease harbored in the wet soil.

When growing an herb plant with woody stems or grey to blue leaves, take these precautions if your soil and weather is like ours.

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Artemesia with lavender and Iris

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Basil, dill and cilantro are annuals.  Parsley a biennial.  Chives and other Alliums are perennials, even when they are harvested annually for their bulbs.   All are soft stemmed and want a bit gentler treatment.  They appreciate more water and richer soil… but not too rich.  Herbs grown without much fertilizer have better flavor and aroma and grow more compactly.

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The Alliums are just beginning to bloom.

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Grow all of these in full sun, or the most sun you can manage.  The more sun, the more growth in most cases.

Also, give them space to grow.  Your little transplant fresh from its 4″ pot may look a bit small, and your new planting a bit sparse at first.  But please remember that most herbs grow quickly.  Mind the mature height and spread and allow space for your herbs to grow into their potential.

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Pineapple sage in its fall glory, still sending out new buds in late September 2017.

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Crowding, in our weather, makes it more likely for mold or rot to get a start where the branches stay too wet, and where air can’t easily circulate around their leaves.

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Thyme needs a good trim now and again. The stems get too long, with new growth only towards the tips.

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I wait each spring to see which of our perennial herbs made it through the winter, and which were finished off by the cold and damp soil.  Ironically, most will make it through until early spring.  It is those last few weeks and those last few frosts that may prove too much.

That is why I wait until I see new growth sprouting from their branches, before I cut them back.  Once they are growing and the weather is milder, I can cut with confidence.  Cut too soon, and a late freeze may be too much of a shock.  I killed a beautiful Agastache this spring by pruning it too early.

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Breakfast at the Agastache… summer 2017.

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Cut back any obviously dead wood, and trim most of the branches by at least a third to stimulate new, healthy growth.  But don’t throw all of those trimming away!  Many herbs, like Artemesia will root from these stem cuttings taken in late winter or early spring.  What will you lose by trying? 

And there is nothing complicated in my technique.  I open up a hole in the earth with my blade, insert a stem a few inches deep, and close the hole.  It roots and begins growing within a few weeks.  That is how I’ve spread Artemesia all around my garden over the years.

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Pineapple sage has beautiful leaves, but won’t bloom until late September.  It is hardy in our garden.

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Most herbs will root from stem cuttings.  You might cut several stems of basil, use most of the leaves, and root the stems in a glass of water to generate new plants over the summer.  Herbs like thyme are easy to divide.  Just take a stem on the outside of the plant, with some roots already growing, cut it off and plant it where its needed.  Do this with most Salvias, too.

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Apple mint roots easily in water. But easier still, pull a stem with some roots attached and planted it up elsewhere.

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If you’ve shied away from planting herbs in the past, I hope you’ll try a few this year.  You don’t need to be an expert gardener to succeed.  Most are very easy, and forgiving.

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An heirloom Pelargonium that I managed to root from a gifted stem cutting is now out in a basket for the summer.  This cultivar was brought to Williamsburg by the early colonists and grown here in the Colonial era.

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And this is the perfect time to begin, now that we are into the second week of June.  Garden centers in our area have just begun to mark down their herbs by 20-30%.  There are great bargains available this month as plant shops clear out their stock.

Unlike more tender plants, herbs will establish just fine in summer’s heat, so long as you don’t let them completely dry out as they grow new roots into the surrounding soil.

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Deadhead lavender, and other herbs, to keep the flowers coming all season. This is Spanish lavender, with its ‘rabbit ears’ atop the flower.

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There is always more to learn, there is always more to try, and there are always more beautiful and interesting plants to introduce in our gardens.

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Woodland Gnome 2018
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Fabulous Friday: Pineapple Sage In Bloom

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A hummingbird came zooming across my shoulder just as I began watering in the front garden this morning.  It went first to the nearest Canna blossoms, towering now 8′ or more.  But then, it zoomed straight down to the bright lipstick-red blossoms of our pineapple sage, just opening for the first time this morning.

The little hummer flitted from blossom to blossom, drinking deeply from each long, tubular flower.  Pineapple sage is a great favorite of hummingbirds, and gives that extra boost of energy before they leave for their migration.

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Pineapple sage, Salvia elegans, grows together with a small Buddleia in the heart of our butterfly and hummingbird garden.  It began blooming today, immediately attracting our resident hummingbirds to taste its nectar.

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Pineapple sage, Salvia elegans, has grown easier to find at spring plant sales in our area.  It is often offered in small pots, right among the other herbs.  It is easy to grow in full to partial sun, and quickly grows from a small start to a nice sized herbaceous ‘shrub.’  Other than keeping it watered during drought, and pinching it back from time to time to encourage bushiness, it needs little care.

A native of Central America and Mexico, pineapple sage loves heat and humidity.  But it is the shorter days which signal it to begin blooming.

It’s best season is autumn, and it will cover itself in flowers from now until frost.  We are fortunate that pineapple sage tends to return in our garden.  Although it is listed as hardy to Zone 8, it will survive our winter if its roots are deep and well established.  A little mulch helps it survive through winter.

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Like so many herbs, pineapple sage is easy to propagate from stem cuttings or by division.  In the spring, you often can pull a rooted stem, left from the previous season, away from the crown and plant it elsewhere to help this clumping plant spread more quickly.  But we’ve never had a pineapple sage ‘run’ or grow out of control.  It is far better behaved than the mints!

Edible, the foliage has a wonderful fruity fragrance all season.  It is beautiful in fall arrangements and mixed container gardens.  In containers, it might crowd out other plants over the long summer season.  But rooted cuttings or small starter plants would be beautiful in pots newly refreshed for fall.

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Pineapple sage in a vase with Mexican blue sage, Artemisia and Hibiscus acetosella, October 2015.

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Salvia elegans has been identified as one of the top three favorite flowers  hummingbirds choose for feeding, in a study done in Central Mexico.  It’s long, tubular flowers just invite a hummingbird’s beak!  And since the flowers are clustered close together, it takes little effort to move from one to the next.

Our hummingbirds are happily darting about the garden this week, enjoying the Lantana, Verbena, ginger lily, Canna, and now also the pineapple sage, just coming into bloom.  They visit us as we sit on the deck and as we water and work among the plants.

It is fabulous to see fall’s brightest flowers blooming at last!

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Pineapple sage lights up our garden in October 2014.

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Woodland Gnome 2017

Fabulous Friday:  Happiness is contagious,

Let’s infect one another!

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Flowers  our hummingbirds enjoy visiting:

 

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Fabulous Friday: Growing Herbs

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One of the nicest things about summer is the garden filled with fresh herbs.  Most herbs prove very easy to grow.  They enjoy full sun, can stand a little dry weather, naturally repel pests, and smell delicious.

Herbs have such beautiful and interesting foliage, that I enjoy using them in containers and in the perennial garden. They also add an interesting touch in a vase.

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Rose scented Pelargonium grows with parsley and fennel.

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Evergreen perennial herbs, like rosemary, often maintain a presence through the winter.  Even when frost damaged, most will begin to recover and grow again by early spring. Although many Mediterranean herbs are marginally hardy in our climate, we’ve had enough success overwintering them that it is well worth making the effort.

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Overwintered Lavender and Artemesia. Artemesia propagates easily from stem cuttings in early spring.

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Parsley, Rosemary, Thyme, Artemesia, culinary sage, Santolina, germander, oregano, chocolate mint and many varieties of Lavender remain evergreen in our garden.  Other herbs, like comphrey, dill and fennel, return with fresh growth once the weather warms.

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Comphrey is one of our earliest herbs to bloom each spring.

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We’ve had mixed experience in overwintering one of my favorite herbs, scented Pelargoniums.   I’m always thrilled to see tiny leaves emerge in early spring where one has survived the winter.  Perennials, they aren’t fond of winter indoors, unless you have a spot to keep them in bright light.

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Thyme provides lots of early nectar for pollinators. It grows into an attractive edging for perennial beds and borders.

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Scented Pelargoniums rank high on my spring shopping list, as I scout out choice varieties wherever herbs are sold.  P. ‘Citronella,’ sold to ward off mosquitoes, can be found in many garden centers and big box plant departments.  But I am always watching for the rose scented varieties and an especially pretty plant called P. ‘Chocolate Mint.’ 

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Pelargonium ‘Lady Plymouth’ has the scent of roses

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Basil grows particularly well for us here in coastal Virginia.  It really takes off quickly in our late spring and summer heat.  Sometimes I begin with seeds, but most often watch for my favorite varieties at herb sales.  Some varieties, like African Blue Basil, are hybrids and can’t be grown true from seeds.

African Blue and Thai Basil quickly grow into small, fragrant shrubs.   I let them flower, and then enjoy the many pollinators they attract all summer.  Their seeds attract goldfinches and usually stand in my garden until after the holidays, when I finally pull the plants once the seeds are gone.

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Basil gone to seed, delighted our goldfinches and other small birds last September.

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Our garden is filling up again with growing herbs, now that we are into mid-May.  Taking some time to enjoy our herbs makes this rainy Friday fabulous.  The perennial herbs are into active growth now, and I’m finding and planting choice varieties of Basil, Salvia and Pelargonium.

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Newly planted Santolina and purple Basil will grow in quickly.

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We experimented with a relatively new Lavender cultivar last year:  L. ‘Phenomenal.’  This very hardy (Zones 5-9) and disease resistant cultivar was introduced by Peace Tree Farms in 2012. Hybrid ‘Phenomenal’ can take our muggy summers, so long as it has reasonably good drainage, and doesn’t die back during the winter.  It will eventually grow to a little more than 2 feet high and wide.  I was curious to see how it would grow for us, and bought a few plugs through Brent and Becky’s Bulbs last spring.

I was so pleased with how fresh they looked all winter, that I ordered new plugs this spring.   The plugs are still growing on in pots, but I look forward to planting them out before the end of May.

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Culinary purple sage grows well with German Iris and other perennials.

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If you have faced challenges in past years overwintering your Lavender, or losing them during a muggy summer; you might want to give L. ‘Phenomenal’ a try.  These will work nicely in a good sized pot if your space is limited.  Add a little lime to the potting mix or garden soil, and try mulching around newly planted Lavender plants with light colored gravel to reflect the heat and protect the foliage from splattered soil.

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Spanish Lavender also proves very hardy and overwinters in our garden.  This is my favorite Lavendula stoechas ‘Otto Quast.’

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Herbs prove such useful plants.  They nourish, they heal, they repel pests, and they thrive in challenging garden conditions.  Their unique leaves and healing scents add beauty to our lives.

Do you rely on herbs in your garden?  Wild at heart, they simply want a place to grow.  Why not try one this summer you’ve not grown before?

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Woodland Gnome 2017
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August herbs in a vase

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Happiness is contagious!  Let’s infect one another!

Changes

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We treasure these fragrant autumn roses, still opening in our garden.   Our ‘Indian Summer’ has begun its inevitable shift towards winter.  The trees here grow more vibrant with each passing day; scarlet, orange, gold and clear yellow leaves dance in the wind and ornament our windshields and drive.  Finally, autumn.

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We’re engaged in the long, slow minuet of change, sped along by storms and cold fronts sweeping across us from elsewhere.  It hit 80 here yesterday as I worked in our garden.  I planted the last of our stash of spring bulbs, and moved an Hydrangea shrub from its pot into good garden soil.  The sun shone brightly as butterflies danced among the Pineapple Sage and flower laden Lantana in the upper garden.

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We had a good, soaking rain over night, waking up to winds from the north and temperatures a good 25 degrees lower than yesterday’s high.  From here on, our nights will dip back into the 40’s again, and I worry about our tender plants.  When  to bring them in?

Last year I carried pots in, and then back out of the garage, for weeks as the temperatures danced up and down.  This year, I”m trying to have a bit more faith and patience, leaving those precious Begonias and ferns in place as long as possible.

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Most of our Caladiums are inside now, but not all.  I’ve left a few out in pots, and am amazed to see new leaves still opening.  Warm sunshine and fresh breezes day after day seem a reward well worth the slight risk of a sudden freeze.

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This is how ‘climate change’ looks in our garden.

We were well into December before our first freeze last year.  It was balmy on Christmas, way too warm to wear holiday sweaters.  One felt more like  having a Margarita  than hot cocoa.  But why complain when the roads are clear and the heat’s not running?

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And I expect more of the same in the weeks ahead.  Our  great ‘pot’ migration from garden to house is delayed a few weeks, with the Begonias and Bougainvillea blooming their hearts out in the garden, still.    The autumn Iris keep throwing up new flower stalks, the Lantana have grown to epic proportions, and the Basil and Rosemary remain covered in flowers.

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But the garden, flower filled as it may be, grows through a growing blanket of fallen leaves.  Heavy dew bejewels each petal and leaf at dawn.  Squirrels gather and chase and chatter as they prepare their nests for the cold coming.

And the roses….

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Their flowers concentrate the last bits of color and fragrance into every precious petal.  They’ve grown sweeter and darker as the nights grow more chilled.

I”m loathe to trim them, this late in the season, and so hips have begun to swell and soon will glow orange, a reminder both of what has passed, and what is yet to come…

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Woodland Gnome 2016

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Wednesday Vignettes: Maturity

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“We do not grow absolutely, chronologically.

We grow sometimes in one dimension,

and not in another; unevenly. We grow partially.

We are relative. We are mature in one realm,

childish in another. The past, present, and future mingle

and pull us backward, forward,

or fix us in the present.

We are made up of layers, cells, constellations.”

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Anaïs Nin

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“Don’t you understand that we need to be childish

in order to understand?

Only a child sees things with perfect clarity,

because it hasn’t developed all those filters

which prevent us from seeing things

that we don’t expect to see.”

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Douglas Adams

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“Youth ends when egotism does;

maturity begins when one lives for others.”

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Hermann Hesse

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Woodland Gnome 2016

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“To rush is to miss the experience”
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Aniekee Tochukwu Ezekiel

Bringing Birds To the Garden

September through December proves the best time of year for planting new trees and shrubs in our area. Woodies planted now have the chance to develop strong root systems through the autumn and winter. They are more likely to survive when planted in fall than in the spring.

My ‘to do’ list for the next few weeks includes moving various shrubs and small trees out of their pots and into the ground. And I am always most interested in those woody plants which also attract and support birds in our garden.

This post contains a revised list of  more than 30 woody plants which attract and support a wide variety of birds.  These are native or naturalized in our region of the United States.  Adding a few of these beautiful trees and shrubs guarantees more birds visiting your garden, too.

Read on for specific tips to increase the number of  wildlife species, especially birds, which visit your garden throughout the year.

-WG

Forest Garden

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Do you feed the birds?  Most of us gardeners do.  Unless you are protecting a crop of blueberries or blackberries, you probably enjoy the energy and joy birds bring to the garden with their antics and songs.  Birds also vacuum up thousands of flying, crawling, and burrowing insects.  Even hummingbirds eat an enormous number of insects as they fly around from blossom to blossom seeking sweet nectar.  Birds are an important part of a balanced garden community.

We have everything from owls and red tailed hawks to hummingbirds visiting our garden, and we enjoy the occasional brood of chicks raised in shrubs near the house. There is an extended family of red “Guard-inals” who keep a vigilant watch on our coming and goings and all of the activities of the garden.  There are tufted titmice who pull apart the coco liners in the hanging baskets to build their…

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In A Vase On Monday: Good Enough to Eat….

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August feels like a very ‘green’ month; especially here in coastal Virginia where we are totally surrounded by green trees, vines, lush green lawns, billowing green Crepe Myrtles and other rampant growth.

From Lamas in early August, to Labor Day weekend in early September, our world remains vibrant and green!

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Sunset, yesterday, from the Colonial Parkway.

Early evening, yesterday, from the Colonial Parkway.

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You can watch some plants literally grow hour to hour and day to day, given enough water.   If you ever wondered what it would feel like to live in a hot-house or conservatory, welcome to a Virginia August!   This is the time of year when we seek the cool, green shade of large trees and vine covered trellises to help us through the relentless heat.

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Herbs in our August garden.

Herbs in our August garden.  Our swallowtail butterflies love the chive flowers.  This clump remains one of their favorite stops to feed.

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And so it feels appropriate to cut cool green stems from the garden today.  I’ve cut an assortment of herbs for their fragrant leaves.  The burgundy basil flowers and white garlic chives serve only as grace notes to the beautifully shaped, textured and frosted leaves.

Much of this arrangement is edible.

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Except for the ivy vines, a little Artemesia and a stem of Coleus; you could brew some lovely herbal tea or garnish a plate from the rest of our vase today.  There are two different scented Pelargoniums here, including P. ‘Grey Lady Plymouth’,  and African Blue Basil.

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To make this arrangement feel even cooler, it sits in a cobalt blue vase from our local Shelton glass works on a sea-green glass tray.  A moonstone frog rests nearby.

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The vase was made locally by John Shelton of Shelton Glass Works here in Williamsburg.

The vase was made locally by John Shelton of Shelton Glass Works here in Williamsburg.

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Today’s vase is so fragrant that my partner commented as soon as the stems came into the room.  It is a spicy blend of rose scented Geraniums and sharp Basil, with an undertone of garlic from the chive flowers.  It makes puts me in the mood to mix up a little ‘Boursin Cheese’ with fresh herbs from the garden, and serve it garnished with a few chive blossoms!

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Appreciation, always, to Cathy of ‘Rambling In the Garden”  for hosting ‘In A Vase On Monday’ each week.  I admire the dedication of flower gardeners all over the world who faithfully clip, arrange, and photograph their garden’s bounty each Monday.  Cathy is in the pink again today, with some beautiful lilies she has grown this summer.

I hope you will click through to Cathy’s post and follow some of the links to enjoy today’s beautiful arrangements.

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 Woodland Gnome 2016

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Near Yorktown on the Parkway, just before sunset last night; the inspiration for today's vase....

Near Yorktown on the Parkway, just before sunset last night; the inspiration for today’s vase….

 

In A Vase: Celebrating Lammas

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Our days remain muggy and hot; yet signs of the changing season surround us.  Dried leaves blow out of the trees on the winds heralding summer thunderstorms.  A red cast overshadows leaves on the Dogwood tree and Sumac.  Corn is ripening and local veggie stands overflow with the season’s bounty.

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This is Lammas, a traditional Celtic celebration of summer’s harvest.  It is a holiday, celebrated as July melts into August each year, to feast on the season’s bounty, share meals with loved ones and bake bread with the first of the season’s harvest of grain.

We have a full month of summer stretching ahead of us, hot days washed clean with summer storms.  Crickets, locusts and frogs compete to sing loudest and longest.  Their music fills the air night and day.

Herbs in the garden have covered themselves with flowers, hoping to lure me out into the heat and humidity to cut them back.

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And yet change is in the air.  We can see, smell, hear and feel the approach of autumn as each day grows imperceptibly shorter.

The sun bakes our garden, and many perennials and new shrubs have drooping leaves.  No amount of rain or watering will re-hydrate them for long in the parched Earth where the sun beats down all day.

The first Black Eyed Susans, Rudbeckia hirta, bloom where they’ve seeded themselves around the garden; miniature golden yellow suns shining happily amidst the deeper green of herbs and shrubs.

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I’ve cut herbs and summer flowers for a vase today to honor the festival of Lammas.  There are the bright yellow fireworks flowers of Fennel and tall cool violet spires of Thai Basil exploding from a base of Artemesia ‘Powis Castle’ and Pelargonium ‘Gray Lady Plymouth.’

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The remaining fresh stems of Crocosmia sparkle with deep reddish orange hues, colors of this ancient summer holiday.  All colors of the sun and fertile Earth come into play at Lamas, and this arrangement is sprinkled with new golden Black Eyed Susans.  But there are also sprigs of pink blooming Oregano and stems of purple Verbena ‘lollipop’ tucked into the vase today for contrast.

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August 1, 2016 Lamas 011

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Our friend, potter Denis Orton, made the porcelain vase and glazed it with one of his unique crystalline glazes.  The metallic crystals form as the piece cools.  We admire his glazes and collect pieces now and again as we can.

This one was found when we visited him at a local arts festival on Mother’s Day this year.

~August 1, 2016 Lamas 008

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The loose arrangement in our vase today looks a bit droopy in the day’s heat.  It is an echo of a similar one I gathered on Friday to take as a welcome gift to a new neighbor family.  I felt inspired to gather another for us to enjoy this week.

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August 1, 2016 Lamas 006~

The heat index went over 100F here again today.  It has become normal for the temperature to rise several degrees above the forecast before evening storms blow through, cooling things off again as darkness gathers.  Thunder echoes in the distance again this evening…..

Appreciation, always, to Cathy of ‘Rambling In the Garden”  for hosting ‘In A Vase On Monday’ each week.  I admire the dedication of flower gardeners all over the world who faithfully clip, arrange, and photograph their garden’s bounty each Monday.  Cathy is in the pink today, showcasing some of the stunning Zinnias she has grown this summer.

I hope you will click through to Cathy’s post and follow some of the links to enjoy today’s beautiful arrangements.

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August 1, 2016 Lamas 013

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“At Lammas, sometimes called Lughnasadh,

it’s time to celebrate the first harvest of the year,

and recognize that the hot summer days will soon come to an end.   

The plants of spring wither and drop seeds to ensure future crops.

Grains are ready to be harvested and the fruits are ripe for picking.  

We can give thanks for the food on our tables.”

.

Herne

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August 1, 2016 Lamas 007

 

Sunday Dinner: Provision

July 27, 2016 morning garden 077

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“The single greatest lesson the garden teaches

is that our relationship to the planet

need not be zero-sum,

and that as long as the sun still shines

and people still can plan and plant,

think and do, we can, if we bother to try,

find ways to provide for ourselves

without diminishing the world. ”

.

Michael Pollan

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July 27, 2016 morning garden 072~

Photos by Woodland Gnome 2016

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