Category Archives: herbs

Tips for Vegetables, Pests and Plants with Bad Behaviors

Summer is officially almost here although we all know it actually starts on Memorial Day weekend. What fun stuff should we be doing in the garden? What problems should I be on the lookout for? What troublemakers should I avoid planting?

June is a busy time for plants. Some are just finishing up early spring flowering like rhododendrons, azaleas. camellias, lilac and wisteria. Prune off spent flowers and shape plants if needed. Other plants are just beginning to flower and would like a dose of organic fertilizer to really perform well.

Plant corn, lettuce and basil continuously to keep a steady supply. Speaking of basil, if yours died recently showing brown spots or streaks up the stem,  fusarium wilt, caused by a fungus, is the culprit. Carried by either the soil that affected basil plants have been grown in or by seed from an infected basil plant it's a common problem. There is no remedy for fusarium wilt. Destroy infected plants and do not plant basil or other mint plants in that area for 2-3 years.

Night time temperatures should be consistently above 50 degrees for basil. As long as you provide it with a hot, sunny location and plenty of water, it's among the easiest of herbs to grow in the garden or in a container. Steady, slow growth is the key to good taste, so amend the soil with compost and forgo the fertilizer. Basil contains the most oils when harvested before the flowers occur. The best way to delay flowering, as well as to encourage branching and new growth, is to harvest regularly by snipping of the end of the branches.

The best time to harvest is midmorning, right after the dew has dried, but before the afternoon sun bakes out the oils. At some point later in the summer, flowering will begin in earnest. Then it's time to harvest the entire crop, as flavor will go downhill soon afterward.

Insects are having a field day at this time of year, too. Put out wet rolled newspaper at night to collect earwigs in the morning. If you see notches on your rose leaves, it's the work of leaf cutter bees. These guys are beneficial and will go away shortly.

If your rose leaves look like lace then you have the dreaded rose slug. I have a friend who's rose shrubs were really hit by these. It's discouraging when you had visions of huge fragrant bouquets on every table. What to do?

The rose slug is actually the larvae of a wasp called a sawfly. Because they may have 6 generations per year they can do a lot of damage to your roses. Early detection is key. Start scouting for sawfly larvae in early May when they can be hand picked or washed from the leaves with a strong spray. If needed, spray the leaves with neem oil while the larvae are still small. Conventional insecticides are toxic to bees and kill the good bugs too.

During the winter they pupate in the soil and removing a couple of inches will help with controlling their numbers. Even cultivating the soil at any time will break up the cocoons.

Finally, think twice before planting rampant growers that are hard to control unless you use a deep edging that will keep them confined where you want. There's nothing wrong with a plant that spreads out in the right places, but let it overgrow that area and it quickly wears out its welcome.

Plants like chameleon plant ( Houttunyia cordata) , lamium, it's close relative lamiastrum and hypericum are  great plants in areas that are not close to your other planting beds. The deceptively delicate looking and impossible to ever get rid of Japanese anemone falls into this category also. To be forewarned is to be forearmed. Plan ahead.

Get out and enjoy your garden. The best way to nip problems in the bud is to walk around your garden with a beverage of some kind and just look.

 

Herbs – Harvesting & Saving

I’ve been reading a book called "Green Thoughts" by the late Eleanor Perenyi. She lived until the age of 91 passing away in 2009. Her 72 essays on gardening will live forever. She’s a hoot and her writing is delightful. I’m currently enjoying the essay about herbs. Her insights couldn’t come at a better time. My small herb collection is growing like crazy and I need ideas about how to use more of them and preserve the extras.

It’s easy to find space to grow your herbs.You don’t have to have a traditional knot garden for them. Make the most of a small sunny garden by tucking them between established plants in a border or perennial bed. One of my favorite color combinations is purple and gold so Tricolor or Purple sage mixed with Golden oregano is right up my alley. Variegated lemon thyme is another colorful herb that would also fit right in.

When shopping for herbs it’s a good idea to snip a leaf and crush it between your fingers. . You’d be amazed how different herbs can smell and taste depending on the source of the plant.

Thyme can smell like caraway, pine, camphor, lavender or turpentine and "these assuredly would be fatal to a bouquet garni" , according to Eleanor Perenyi. Rosemary plants can vary widely in taste, too. There are so many kinds available now, both upright and creeping, all originating from different stock. You don’t want to ruin chicken dinner by using the crushed leaves of one that tastes of pine or turpentine.

Trim your herbs often to keep them bushy and productive. Fresh herbs are at their finest in summer when they peak in flavor and essential oils. Most herb stems can be cut and kept in a jar of water, out of direct sunlight, for a few days of use. I’ve even had basil send out roots in the water.

Gather herbs in summer and preserve them for the rest of the year so you’ll always have some for flavoring.
Most herbs should be harvested before the plants are about to bloom. That’s when the leaves are at their peak flavor and oils are strongest. Harvest on a sunny morning after the morning dew has evaporated. To fully harvest annual herbs such as basil cut all stems back to just above the bottom two sets of leaves. Perennial herbs like sage should be cut back to about a third of their height also just above a set of leaves. As you collect your harvest, keep them out of the sun or they will quickly wilt.

Some herbs with a high water content like tarragon, basil, chives, lemon balm, mint and dill freeze well. Frozen herbs will keep their flavor for several months. Unlike dried herbs whose flavor is more concentrated when dried, frozen herbs can be used in the same proportion as fresh.

Dry other herbs by hanging in bundles or laying on a shallow basket or screen. if drying on a screen or basket remove large-leaved herbs from the stems before spreading them out. Smaller leaved herbs like thyme, savory or rosemary can be left on the stem to dry.

Herbs are dry when they crackle and crumble when rubbed between your fingers. Strip them from the stem and pack in labeled jars as they tend to look alike when dried. Crushing the leaves releases their essential oils, so don’t do that until you use them.

The five herbs I consider essential in the kitchen garden are basil, cilantro, oregano, rosemary and thyme. I also grow lemon verbena for tea, potpourri or in sachets for my closet and drawers, I grow lemon grass which has citronella oil to help ward off mosquitos.

You may choose herbs for salsa or tea or Italian dishes. Herbs can by used in cosmetics, natural dyes, crafts, potpourri or medicinally. Herb flavored vinegars, tea, honey, butter, cheese, salt or sugar are great ways to use your herbs. I like them all.

 

Drying Herbs

Many people are growing their own vegetables these days and probably have some favorite herbs growing in the garden, too.  There’s nothing like fresh herbs to bring flavor to a favorite recipe.  Out in the garden, few things beat the wonderful aroma of basil, rosemary or thyme as it infuses the air as you gently rub the leaves between your fingertips.  When your herb plants grow faster than you can use them, it’s time to harvest some for drying. Regular pruning encourages new growth.

Most herbs should be harvested before the plants are about to bloom. That’s when the leaves are at their peak flavor. Pick a sunny day and harvest in the morning when the oils are strongest and morning dew has evaporated.

is easy- either hang them in bunches or lay in a shallow basket or on a screen in a well-ventilated place out of the sun.  If you’re drying on screens or in baskets, remove large-leaved herbs from their stems and spread them out.  Smaller leaved herbs like thyme, savory or rosemary can be left on their stems to dry. Depending on the weather, it may take a few days to a few weeks for your herbs to dry fully.

A dried herb should crackle and crumble when rubbed between your fingers. Once the herbs are dry, gently strip the leaves and pack them into clean, dry jars with tight fitting lids. Pack the leaves whole to retain the best flavor. Crushing the leaves releases their essential oils, so don’t do that until you use them. Store away from light and heat. They are best if used within a year.