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!

Candlemas Monday Vase

Purple sage has survived winter, still growing in the garden.

Purple sage has survived winter, still growing in the garden.

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February demands patience.  Still locked in a battle for survival, the garden remains in defensive posture; waiting out the onslaught of wind, ice, rain, and grinding cold.

And so do we.  Perhaps already feeling the approach of spring, our bones tell us that winter will linger a while yet.  Perhaps a frustratingly long while yet.  Who can say?

Interludes of brilliant sun always fade as the clouds blow back in, bringing who knows how much more pounding rain or snow.  A morning in the 50s will likely fade into the 20s overnight.  Such is February, perhaps the hardest month of the year.

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February 2, 2015 Monday Vase 005

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Today’s Monday vase reflects this sense of ‘survival mode’ in our garden.  Buds remain tightly closed. ‘Evergreen’ leaves are dulled and discolored from the cold.

Yet ‘survival’ is the operative word here, and the garden remains very much alive.  Hazel twigs sport their male pollen filled ‘flowers.”

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February 2, 2015 Monday Vase 013

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Lavender, Sage, Rosemary and Thyme remain fresh and growing, if only very slowly.  Our Camellias are covered in buds.

Sprigs of ivy, found growing under a mat of wet leaves, show new growth.

Like a tightly coiled spring, the entire garden waits for the sun’s signal to begin its annual vernal unfolding.

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The moonstone frog heralds spring, as the discarded antler reminds us of what was left behind last autumn.

The moonstone frog heralds spring, as the discarded antler reminds us of what was left behind last autumn.

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Candlemas, February 2 of each year, brings its own message of purification, hope and renewal.

Bright color may presently be lacking in this vase and in the garden; but for those with patience, the potential for spring’s explosion of new life and color can be felt everywhere.

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February 2, 2015 Monday Vase 014~

The vase is hand blown glass made by Blenko, an historic glass company in West Virgina.  Filled with a sandy bottom, it suggests the eternal sea, from which all new life comes.  The plate is by friend and potter Denis Orton.

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February 2, 2015 Monday Vase 010

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With appreciation to Cathy at Rambling In the Garden for her Monday Vase challenge. 

Please visit her page for links to more beautiful vases of flowers prepared today.

Woodland Gnome 2015

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February 2, 2015 Monday Vase 015

Words and Herbs, “In A Vase On Monday:  Snow White”

In A Vase on Monday- Gray or Silver?

A Walk In the Garden, In A Vase on Monday: Buds

Herb Garden

Garlic chives come into bloom beside Thyme and a Muscadine grape vine.

Garlic chives come into bloom beside Thyme and a Muscadine grape vine.

“My love affair with nature is so deep

that I am not satisfied with being a mere onlooker, or nature tourist.

I crave a more real and meaningful relationship.

The spicy teas and tasty delicacies I prepare from wild ingredients

are the bread and wine

in which I have communion and fellowship with nature,

and with the Author of that nature.”

Euell Gibbons

 

 

August 19, 2014 lavender 032

Garlic chives remain one of the easiest of herbs to grow.  Plant in full sun, keep them moist, and they will grow indefinitely.  A perennial herb, the stand of chives grows a bit larger each season.  All parts of the plant are edible, and leaves can be snipped year round to season in cooking.  Chives are especially nice mixed with cream cheese or sour cream.  Their flowers may be cut for arrangements, cut and used as a garnish, or left to delight the bees.

Thyme grows as another spreading, perennial herb which enjoys full sun.  It blooms sometimes in summer, and it is a favorite for cooking.  A good cheese spread may bee made with chives, thyme leaves, and perhaps a little garlic, minced Rosemary, and freshly ground pepper.  Mix these into any combination of soft cream or goat cheeses.

Grape leaves make tasty wraps for various fillings.  Our favorite are Greek dolmades, which are stuffed with a mixture of rice and herbs, then steamed.  Grape leaves may be eaten raw in salad or added to sandwiches.

 

Basil grows here beside scented Pelargonium.

Basil grows here beside scented Pelargonium.

Basil leaves remain our favorite summer herb.  Eaten raw on a sandwich, pureed into pesto, or cooked with tomatoes, their distinctive flavor sings “summer,” even when enjoyed in February.  Their flowers are edible and may be enjoyed as cut flowers or as a garnish.  Stems of  Basil, mixed in with other flowers in a vase, perfumes the entire room.

Basil

Basil

Scented Pelargoniums are not only edible, they dry beautifully.  Lemon, orange, or rose scented geraniums, as they are called, may be added to home made mixes for tea, used as flavor in baked goods, or may be dried and preserved for their fragrance. Their flowers are edible and may be used to garnish cupcakes.  Some Pelargoniums survive the winter for us in Zone 7B.  They die back to the ground, but will sometimes come back from their roots in late spring.  They are happiest in full sun with moist soil.

Chocolate mint in bloom

Chocolate mint in bloom

Plant all of the mints in full sun.  They prefer moist soil, and will spread madly over a summer.  Every part of the plant may be eaten fresh or dried.  Used mainly to flavor beverages, mints are wonderful fresh or dried in tea.  A stand of mint in bloom remains busy with every sort of bee and wasp enjoying the feast of nectar.  This chocolate mint has beautiful, distinctive foliage and smells like minty chocolate candy.

Pineapple Sage, Pineapple Mint, and Rosemary enjoy this end of the butterfly garden where they get sun.  All appreciate moist soil, and will return each spring.

Pineapple Sage, Pineapple Mint, and Rosemary enjoy this end of the butterfly garden where they get sun.   All appreciate moist soil, and will return each spring.

A garden may be appreciated by all of our senses, including taste and smell.  These wonderfully fragrant herbs contain healing oils and compounds, in addition to their delicious flavors.

Although not a traditional vegetable garden, an herb garden allows us to consume a bit of what we grow and use the plants in many different ways.

Salvia officinalis, 'Tricolor' is delicious.  This perennial culinary herb is added to many savory dishes.  Individual leaves may also be fried in butter or olive oil  and used as a tasty garnish.

Salvia officinalis, ‘Tricolor’ is delicious. This perennial culinary herb is added to many savory dishes. Individual leaves may also be fried in butter or olive oil and used as a tasty garnish.

Whether bringing cut herbs and flowers indoors to enjoy, making sachet packets to keep moths out of our drawers,   blending our own tea, or cutting herbs to add to our food; we come to know these beautiful plants better through frequent use.

Salvia officinalis, 'Berggarten'

Salvia officinalis, ‘Berggarten’

Perennial herbs generously offer themselves up season after season, and once planted, remain with us so long as we tend the garden.

Rose scented Pelargonium with Pineapple Sage and Rose

Rose scented Pelargonium with Pineapple Sage and Rose

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Photos by Woodland Gnome 2014

 

 

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