Ten Buying Tips & and a Top 10 for Herb Seeds

Ten Tips Buying Seeds  &  Top Ten Seeds to Buy

This year I am so focused on what my garden will look like next year, that I have had the seed catalogs online and in paper form out on the desk since December!  I am not going to let Spring planting sneak up on me and find me unprepared this year!  You can avoid this problem too by shopping for seeds in mid-winter.  It is a great way to spend a snow day (if we every get one) and gives you plenty of time to sort out the details of the next growing season. Whether you buy your seeds though the mail or from your local garden center, here are ten tips help you get the most for your money.

Tips for Buying Seed

For the best selection and prices, browse a variety of seed catalogs. Most of the major suppliers make their catalogs available online, which is a great way to start gathering ideas. When it's time to place an order, look for seed companies that specialize in plants that are grown in your specific region. Use the Garden Watchdog to type in your zip code and get a list of companies in your area.  

After placing your order, keep your catalogs, or print the relevant pages, for reference.  They contain important information about your seeds that you may find useful later. Remember that catalog statistics like height, spread, and days to maturity should only be used as an estimate. How your plants ultimately perform is dependent on local growing conditions.

Seed catalogs and websites include a lot of abbreviations in their descriptions. Most of these reference a plant's resistance to disease, or indicate a cultivar that has earned special merit. Look for a key to the symbols at beginning of the catalog or on the bottom of each page.

These are two types of seeds: hybrids and open-pollinated cultivars. Hybrids may produce earlier harvest and higher yields, but often at the expense of natural hardiness and resistance to disease. Seeds saved from hybrid plants may either be sterile or fail to breed true to their parent plant. Open-pollinated seeds are from traditional varieties that have been selected and grown for their desirable traits over a period of many years. They may taste better and are often more adaptable to local growing conditions. Seeds saved from open pollinated plants stay true to their parent plant.

Other things to know about Seeds

Fresh seed has the highest rate of germination. When purchasing seeds off the rack, check the date stamped on the packet. Be sure it's the current year. If you don't see a date, don't buy it.

 

Tiny seeds are sometimes coated in clay (pelleted) to make them easier to handle and sow. The pellets are sown on top of the soil, where the clay coating dissolves and exposes the seed when it comes into contact with water. Keep in mind that although pelleted seed packets look bulky, they may not contain as many seeds as you think.

Research before you buy. Choose cultivars based on plant size, habit, and tolerance of your soil conditions. If specific climate or growing conditions in your area tend to leave plants vulnerable to disease problems, make sure to look for disease-resistant cultivars.

Look for proven performers. For example, to receive the All-American Selections Winner Label, a vegetable or flower must have performed well in test gardens around the country and proven to be superior to all others on the market. Individual suppliers may also have their own marks of quality.

Seeds from commercial suppliers sometimes come pre-treated with synthetic chemicals to control seed decay and damping-off diseases (bright red or green colored seeds usually indicate treatment). Some studies have linked the introduction of these chemicals into the environment with the massive die-offs of honey bees. More data is still needed, but in the meantime, you can help protect these important pollinators by using untreated seeds.

Finally, any seed you buy should give good results if you follow the growing instructions. If it doesn't, contact the company for a refund.

Top Ten for 2012

Here is my list of the top ten herbs to grow from seed this year.  I have included a culinary and well as flowering herbs in the group for those who incorporate their herbs into a garden or landscape border.  These are not the “best” or the newest, they are just great herbs to grow from seed and if you have not tried them, now is the time.

Summer Savory
Summer savory boasts a warming, peppery scent and taste. One of the essential ingredients in Herbs de Provence (along with rosemary, thyme, and oregano), summer savory is also wonderful alone to season beans, meats and stuffings. The plant forms single stems 4-15 inches tall that are lined with linear dark green leaves up to 4 inches long. Whorls of lilac-purple flowers appear in summer. Plant spreads 7-30 inches. Sow in a well-drained, neutral to alkaline soil in full sun. Pick both leaves and flowers all summer to use fresh or dried.

Sorrel
120 days. One of the most useful of pot herbs, Sorrel offers a tangy, slightly sour bite. High in oxalic acid, it is a nutritious and palate-cleansing herb. The large, arrow-shaped leaves can be picked continuously as needed from spring through fall. Easy to grow in full sun to part shade and deep, rich soil, it reaches 16 to 24 inches tall and about 15 to 18 inches wide.

Parsley Italian Plain Leaf
Specially developed for use as fresh seasoning, the large, bright green leaves arise on 10-to 12-inch plants.

Flat-leafed Parsley is far more nutritious than the curly type. Harvest it as needed, but fairly regularly so that the plants keep sprouting new stems. In mild climates, you can continue to cut it throughout winter.

Basil Thai Siam Queen
Thai Siam Queen --A 1997 AAS winner, Basil Thai Siam Queen is as gorgeous in the garden as it is delicious on the dinner plate! The sturdy stems support extra-large, 4-inch-long and 2-inch-wide bright green leaves. Clusters of short terminal racemes of purple flowers are borne on the very top of the plant for a highly ornamental effect.

Basil Large Leaf Italian
Basils are loaded with volatile oils, responsible for the heady aroma and strong flavor so essential to cooking. The composition of oils varies greatly in different basil types, thus accounting for the wide range of scents available. Regarded as the essential variety for true Neapolitan cuisine, especially pesto, this Genovese-type basil grows 18 to 24 inches high and 12 to 15 inches wide. The dark green, shiny leaves grow up to 3 inches long on a tall, erect plant that is slow to bolt.

Basil Mrs. Burns' Lemon
60 days. A lemon flavor of mouth-puckering intensity! This heirloom cultivar offers larger leaves (2 1/2 inches long) and more tangy flavor than regular lemon basil. It loves hot dry summers. Pinch off the pink flowers as they arise to encourage even more side shoots. 18 to 24 inches high, 12 to 24 inches wide.

Cilantro Santo
The strong, zesty scent of this annual herb is unmistakable! Slow-growing, Santo allows you to harvest just the amount you need over a long, long season. And after the flowers pass, let them go to seed and collect the seeds for use as Coriander!

Calendula
Both the petals and the leaves are edible on this useful herb. It repels destructive insects very effectively, so it's essential to the vegetable garden. And it sets lovely 2-to 3-inch yellow blooms just great for cutting, so it's needed in the annual bed and the cutting garden. Best in full sun in the north, afternoon shade in the south and southwest, it flowers heavily in spring and, if cut back in midsummer, repeats in fall! Depending on climate, expect it to reach 15 to 30 inches high and wide.

Borage
Plant this herb for the ornamental value of its starry purple-blue flowers, to attract beneficial insects to your garden, and to harvest for teas and other summer drinks. Plants self-sow freely, so you can enjoy more plants next year! Pkt is 100 seeds. Qty 1 Pkt Seeds is all you need.

Fernleaf Dill
If you love the tangy flavor of fresh D ill weed with fish and vegetable dishes, Fernleaf Dill is the variety you MUST grow! Just 18 inches high, it's perfect for the kitchen windowsill or the sunny garden. Its feathery leaves are so lush and tasty that this hardworking little plant won a 1992 All-America Selection. Easy to grow and delicious!

Fernleaf Dill blooms from midsummer into fall, with flattopped blooms that may remind you of Fennel. You don't have to wait to harvest the leaves, however --snip them with nail or kitchen scissors as soon as the plant has a few branches to spare, and enjoy them fresh for months on end! In the garden, Fernleaf Dill is a nice companion to cabbage, onion, and lettuce.

So enjoy your garden planning for 2012! And if you are interested in growing some herbs indoors this winter, I recommend reading this article I found from The Oreganian: http://www.oregonlive.com/hg/index.ssf/2012/01/13_herbs_worth_growing_indoors.html

Rooibos - Herb of the Week

In keeping with herbs good for hot tea in the month of January (which is HOT TEA month!) I decided to discuss

Rooibos Aspalathus linearis, red bush tea as the Herb of the week.

photo courtesy of www.bushmanskloof.co.za

Deep in the heart of South Africa, in the mountains and valleys of the Cedarberg region near Cape Town, vast vistas, fields of verdant green bushes, fill the landscape. Traveling throughout this precipitous expanse, one may not suspect that this bright bush, which the locals refer to as "Rooibos," (pronounced roy-boss), could be such a versatile and remarkable herb. Among Rooibos' many uses, Rooibos' most popular utilization is as a tisane, or herbal beverage. Also known as Red tea, Bush tea and Redbush tea, Rooibos tea has become the hottest trend in the tea industry.

The product has been popular in Southern Africa for generations and is now consumed in many countries. Rooibos is grown only in a small area in the region of the Western Cape province of South Africa. Like most real teas (Camellia Sinensis), Rooibos tea goes through a fermentation process. Rooibos tea is finely chopped, bruised and left to ferment in heaps. Rooibos tea is then left to dry in the African sun, where it changes from a vivid green to a deep mahogany red the unique color which Rooibos tea is known and adored. This process produces the distinctive reddish-brown color of Rooibos and enhances the flavor. Unoxidized "green" Rooibos is also produced, but the more demanding production process for green Rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional Rooibos. It carries a malty and slightly grassy flavor somewhat different from its red counterpart.

In South Africa it is common to prepare Rooibos tea in the same manner as black tea, and add milk and sugar to taste. Other methods include a slice of lemon and using honey instead of sugar to sweeten.

Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves. Rooibos also contains a number of phenols, including flavanols, flavones, flavanones, and dihydrochalcones. Two rooibos flavonoids, quercetin and luteolin have been known to have cancer fighting qualities. Rooibos does not contain the antioxidant Epigallocatechin-3-gallate (EGCG).

HISTORY

Through the 17th and 18th centuries, European travellers and botanists visiting the Cederberg region in South Africa commented on the profusion of "good plants" for curative purposes. In 1772, Swedish naturalist Carl Thunberg noted that "the country people made tea" from a plant related to rooibos or redbush.

Traditionally, the local people would climb the mountains and cut the fine needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into bags and brought them down the steep slopes on the backs of donkeys. The leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun. The Dutch settlers to the Cape developed Rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe.

In the 1930s, Ginsberg persuaded local doctor and Rhodes scholar Dr. Le Fras Nortier to experiment with cultivation of the plant. Le Fras Nortier cultivated the first plants at Clanwilliam on the Klein Kliphuis farm. The tiny seeds were difficult to obtain, as they dispersed as soon as the pods cracked, and would not germinate without scarifying. Le Fras Nortier paid the local "volk", some of whom were his patients, to collect seeds. An aged Khoi woman came again and again, receiving a shilling for each matchbox filled with seed. She had found an unusual seed source: having chanced upon ants dragging seed, she followed them back to their nest and, on breaking it open, found a granary. The attempts by Dr. le Fras Nortier were ultimately successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. Klein Kliphuis became a tea farm, and within ten years the price of seeds soared to an astounding rate, the most expensive vegetable seed in the world. Today the seed is gathered by special sifting processes. Since then, rooibos has grown in popularity in South Africa, and has also gained considerable momentum in the worldwide market. A growing number of brand-name tea companies sell this tea, either by itself or as a component in an increasing variety of blends.

Due to the difficulties buying and shipping tea (once again, I'm referring to "real" tea) from war-ridden Asia during World War II, the demand for a substitute beverage was urgent. Since Rooibos tea was such a fitting alternative, Rooibos' popularity rapidly rose.  But it wasn't until decades later that Rooibos teas' real success began. In 1968, South African mother Annique Theron fortuitously stumbled across Rooibos teas' ability to calm her baby, relieving the infant of colic and insomnia. Gratified by Rooibos' natural healing potential, Annique went on to investigate and document Rooibos' health-promoting properties. In 1970, Annique published her findings a book titled "Allergies: An Amazing Discovery." With this publication, Rooibos tea first became widely recognized worldwide.

Widely acclaimed throughout the media and a New York Times Bestseller, The No.1 Ladies Detective Agency by Alexander McCall Smith extols the delicious qualities of naturally sweet Rooibos tea. Set in Botswana, Africa, The No.1 Ladies Detective Agency is the first book in a series (of the same title), wherein the main character, Precious Ramotswe, frequently entertains clients and visitors with a cup of what is referred to as "Bush" tea or "Redbush" tea (these, as we know, are colloquialisms for Rooibos). The enormous success of this series seems to have catalyzed a remarkable demand for Red tea, bringing Rooibos tea to the forefront of the beverage world.

USES

No matter what it is called (Red Tea, Redbush Tea, Bush tea, Mountain tea, Long life tea, Herbal Allergy tea or Rooibos Tea), all can agree that Rooibos is a delicious, naturally sweet and versatile beverage.  When Annique first made this discovery, it was impossible for her to know the many amazing health benefits Rooibos tea can provide. Throughout many years of rigorous scientific investigation, many benefits have surfaced and more are sure to follow.  Although most health claims about Rooibos have not been entirely proven, we are very clear that Rooibos tea contains many flavinoids, free-radical fighting antioxidants (similar to Polyphenols which have made Green tea famous). Even more alluring, unconfirmed studies are showing that these flavinoids may be up to 50 times more effective than those found in Green tea.

Rooibos is purported to assist with nervous tension, allergies and digestive problems. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems.  Although human studies of rooibos are scarce in scientific literature, animal studies suggest it has potent antioxidant, immune-modulating and chemopreventive effects. In addition, no adverse side effects of consuming rooibos tea have been documented.  Being that Rooibos tea is naturally caffeine free (an especially important benefit for pregnant women, children and caffeine-sensitive drinkers), Rooibos tea can be consumed before sleep without caffeine's stimulant side effects. Rooibos tea has also been shown to soothe the body's reaction to allergy and rashes. Rooibos tea also contains anti-spasmodic agents which can relieve stomach pains. In Asia, it is known as "Long Life" tea, in that many believe that Rooibos has anti-aging effects

When added to lotions, Rooibos has been shown as an effective herbal remedy for skin ailments such as eczema and acne. In cooking, Rooibos tea has been shown to be an effective meat tenderizer and a wonderful marinade. Rooibos is also being used as a dye, a vitamin, a spice and just about anything that could be imagined.

RECIPES

Orange flavored Rooibos

3 Rooibos teabags

One can of Concentrated Orange Juice (341 ml Frozen and unsweetened)

Iced cubes

Prepare 1 liter of strong Rooibos (by steeping 3 bags in 1 liter of boiling water for more than 10 minutes).  Sweetner can be added to the warm Rooibos if a sweetened drink is required. Remove the teabags and add the frozen orange juice. Stir and add ice (2 to 3 trays of ice will be enough to cool down the tea and dilute the concentrate) Serve immediately with more ice cubes, garnished with fruit slices and mint. This mix can also be served later but then we recommend that you add less ice and let it cool down normally. Will serve 12 glasses.

Rooibos Fruit Smoothie

1/2 banana (preferably frozen)
3 cups fruit (peaches, berries, frozen or not)
Cold Rooibos tea until it reaches the top of blender

Blend and enjoy! A healthy energizing treat anytime!

Rooibos Pancakes

Using yesterday’s tea to make this mornings pancakes is a great way to use up Rooibos and add flavor, color and nutrients to your recipe.

2 cups cold Rooibos tea (or warm if it happens to be)
2 eggs
2 cups whole wheat or unbleached white flour
1 teaspoon baking soda with a tsp of apple cider vinegar to activate it
1 teaspoon vanilla (optional)
2 tablespoons oil of any kind (I use olive, canola or sunflower would be fine)

Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk. If it seems too liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter. Heat cast iron pans or some other non stick pan. Pour into fry pans by the cup and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown color on both sides and cooked all the way through.

Rooibos Vegetable Soup

1/8 cup olive oil 

3 onions, finely chopped

2 cloves of garlic, crushed

1 lb of bacon, diced

2 cups broccoli, broken into florets

3 carrots, chopped  

4 potatoes, diced

2 1/2 cups green beans, cut into 1” pieces

2 cups cabbage, sliced (optional)

1 small can tomato paste

6 chicken stock cubes, dissolved in 6 cups of hot Rooibos Tea

Coarsely ground black pepper and salt to taste   

 ¼ cup Tbsp fresh parsley, chopped

Sauté garlic & onions in heated oil in a large saucepan until tender.  Add bacon & fry until done, but not brown.  Add the remaining vegetables and stir-fry slightly. Add chicken stock and bring to boil. Reduce heat and simmer until vegetables are tender. Flavor with salt, pepper and nutmeg. Sprinkle with parsley & serve.  (Serves 8-10)

Hot Tea Enjoyment #4 - Storing your tea

Somehow the Tea Enjoyment series I started in January 2010 became derailed sometime in March 2010.  I apologize to those who were actually following it.  If you were not, what I started in January 2010 in celebration of Hot Tea Month was a series of  7 points about improving your enjoyment of tea.

To see the first few posts, check out:

http://backyardpatch.blogspot.com/2011/02/hot-tea-enjoyment.html

It was the 7 points that got me thinking about how I sell my loose tea and I realized that I was not using the best storage method so I changed.  Discussing that lets me move to the next Step in the 7 points.

For reference here are the 7 points to enjoying hot tea:
1. Try a new type of tea.
2. Buy loose tea instead of bags

3. Learn how to brew the best tea.

4. Understand how to store tea.
5. Experiment with tea in other drinks,
6. Host a tea tasting with friends.
7. Put brewed tea leaves to good use.

4. Understand how to store tea.

When storing teas the key is avoiding exposure to light, heat, moisture, and air Use opaque food-safe containers with a sealed lid. Tins and plastic are best. Because tea has a certain amount of moisture in the leaf that can be trapped in glass it is generally not considered best, especially clear glass.  That being said I personally store much of my tea in amber glass jars. 

Store tea in dark, airtight containers such as tins or opaque plastic containers with tight-fitting lids.

Split large quantities into smaller packages, and vacuum-pack them for long-term storage. Keep them in a dark cupboard or opaque container to exclude light.

Keep herbal teas away from other spices and strong odors. Herbal teas can absorb odors and flavors from other foods and ruin the brew. Each herbal tea should have its own tin or container. Do not pack several different teas in the same container.

Store herbal teas for up to six months in an opaque airtight container. Vacuum-packed teas keep for up to two years. Place them in a cool, dark place but not in the refrigerator.  The air circulation in your refrigerator is actually very drying and can shorten the life of tea and other dried herbs by more than half.

At the Backyard Patch I sold all my loose teas in zip seal bags.  That is not bad, but I decided that since I pride myself on long shelf life, the tea needed to have a long life container, so in 2010 we switched to selling our loose tea in round metal tins.  They stack nicely, can be magnetized to the refrigerator for easy access, and are a perfect storage container.  If you would like tea in these wonderful new containers, check out our herbal teas on the website.

Apple Mint - Herb of the Week

In celebration of Hot Tea month, I decided to choose an herb that would be excellent in Tea, so the

 Herb of the Week is - Apple Mint  - Mentha suaveolens. 

With a slightly fruity flavor it is a particularly good choice for garnishing drinks and adding zest to fruit salad, cottage cheese and cream cheese. A lovely, aromatic plant that can rapidly become obnoxious if not contained. When kept confined, this is a beautiful herb with many fantastic culinary, medicinal and decorative properties. Use it to flavor fruit salad or add bruised apple mint leaves to a pitcher of ice water with lemon make the perfect “afternoon in the shade” summer treat. Dried apple mint leaves are a delicious warm tea that is perfect for cooler weather.

Like all mints, Apple mint had a square stem, but unlike many varieties, the leaves of Apple mint are round with a toothed edge and somewhat hairy.  They are a bright green color and can grow from 1 to 4 inches in size.  This plant gets its name from the slight apple scent and mildly fruity flavor these leaves possess.  Apple mint will flower in July and August with attractive mauve flowers.  The plant can grow 2 to 3 feet high and is a vigorous grower.

Historically mint is a strewing herb which was seen by the Greeks as the herb of hospitality.

To Grow

Hardy to Zone 5 Apple mint, sometimes known as the “fuzzy mint” or “woolly mint” needs rich soil that drains well.  It grows in full sun, to part shade.  If spreading is not an issue, you can plant directly into the ground. This mint likes full to part shade. Sometimes referred to as an invasive plant most people have more difficulty getting rid of mint, rather than getting it started.  So to protect your yard, or other garden areas be sure to install a barrier that is at least 10 inches deep to keep the roots from spreading.  Mint thrives in a partly shady spot with plenty of moisture.  Allow 1 to 1 ½ feet between plants.  Don’t dress the soil with fresh manure, or add too much organic matter as this will only encourage rust. Provide water for early plants and during times of drought. In the fall, cut back all apple mint to the ground and cover with a 2-inch layer of mulch where winters are harsh.

Cut Apple mint frequently to encourage a bushier habit, as it likes to grow tall.  The leaves of apple mint will be large, so if allowed to grow too tall the branches will get heavy and flop.  After the last harvest cut the mint to the ground, since it will spring from the root you do not need the plant to have a returning mint and this will eliminate Mint pest breeding grounds.

You can grow mints in a container, but you will have to repot each year because of the large root growth.

To propagate most mint species you should do so by cuttings or root division.  Since many are hybrids, the seed is rarely viable and you might not get a true example from seed.  Mint cuttings will root easily in a moist potting soil on just in water.  When dividing an existing plant do so in the fall.

Uses

When making tea with mint you can use fresh or dried leaves. An excellent aromatic it can actually improve in scent as the plant grows older.  In hot seasons mints can be hung around the house in freshen the air and lend that feeling of minty coolness.

A tea for insomnia can be made with Apple mint with orange bergamot.

Lay a crush apple mint leaf on a bee sting or other insect bite to relieve pain and bring cooling.

For a wonderfully refreshing drink, twist or bruise 1 cup of Apple mint.  Place in a clean half-gallon container.  Fill with fresh cool water.  Chill in the refrigerator.  Strain and serve on ice.

Apple mint sprigs in your iced tea will improve the sweetness.

An herb vinegar made with apple mint and orange peel is a great marinade for lamb and in salad dressing.

Recipes to Try

Zucchini with Mint and Lemon (serves 4)

1 lb. zucchini, sliced into thick coins

splash of olive oil

2 cloves garlic, finely minced

¼ tsp. ground turmeric

5 thin lemon slices

2 tsp. minced fresh or 1 tsp dried apple mint

1 Tbls. minced fresh garlic chives or regular chives

Blanch the zucchini in boiling water until almost tender, about 1 ½ minutes.  Drain and pat dry.  The blanching helps tenderize the zucchini so it can be sautéed in very little oil.

Heat in a large sauté pan over high heat, then use a pastry brush to spread the olive oil around.  Add the zucchini, garlic, turmeric, and lemon and sate until the zucchini is soft and fragrant, about 5 minutes.  Toss with the mint and garlic chives and serve warm or very slightly chilled and be sure to eat the lemons too!

The best way to use apple mint, besides for its flavor in tea is with fruit.  The fruity scent and flavor of the leaves really melts well with any fruit.  You can just toss the leaves into your basic fruit salad or make an aromatic liquid to soak the fruit in.

Fruit Liquid

¼ cup lime juice

½ tsp pure vanilla extract

¼ cup (not packed) fresh mint leaves

Blend the ingredients together, then pour over 2 cups of fruit.  Slices plums, mandarin orange section, cantaloupe, honeydew or sliced pears will all work well.  Garish with fresh mint sprigs.

Cooling Tea Blend

1 tsp dried rose hips, crushed

1 tsp applemint leaves, crushed

1 tsp sage leaves, rubbed

Place all herbs in a tea pot and add one cup of boiling water.  Let steep 10 minutes.  Strain and sweeten with honey to taste.

This tea blend is cooling as well as high in vitamin C.  It is especially good for treating feverish colds.

Apple Mint and Fruit Pie

1 9-inch baked pie shell
1 cup strawberries, crushed
2 medium apples, chopped
2 Tbsp finely chopped applemint
1 cup water
1 cup sugar
red coloring
additional whole strawberries

Wash and hull strawberries; crush enough to make 1 cup. Reserve 6 or 8 berries of equal size for garnish and small ones to cover pie bottom. Pare and chop apples. In water in a saucepan dissolve sugar and add fruits and mint. Bring to a boil then cook over low heat 5 minutes. Test for thickening, and when juice drops thickly off a spoon, remove from heat, stir in coloring and cool for a few minutes. Arrange a layer of reserved berries over bottom of a pie shell and pour warm mixture over them. Cool. As pie begins to set, place a berry on top for each serving, equidistant from each other and about halfway out from center. Whipped cream may be piped around berries or decorate the top as desired.

EDIT NOTE: updated with new recipe in January 2023

Hot Tea Celebration

It has been a crazy new year!  On January 1 my hubby went into the hospital for an infection (massive) and we have been dealing with the fallout from that ever since.

I have been trying to get my blog back on track and work on researching the herb of the week so they can be posted on Wednesday like they are supposed to be, check out the first one of the new year tomorrow!

Today was a bad day in my book.  I spilled my tea (a new blend with orange and white tea) before even getting one sip, then later I fell off my rolling desk chair. (Go ahead laugh, I did!)

January is Hot Tea month.  Last year I started a series of articles on Hot Tea (check out the first few parts here) that somehow got lost and never posted correctly.  I am going to find them all and get the missing ones posted this month (only a year late...)

Today however I want to put up something I actually wrote while in the waiting room at the emergency room during the first few days of the year when we had our first cold spell, I hear we might have another this coming weekend!

As the temps dipped into the teens for really the first time this winter, I deeply felt the cold, probably because I am out of practice with the cold due to our mild winter (so far!)  But as a result, to cope with the cold I turned to my comfort food -- Tea and Scones.

Scones are so simple to make that I just whip them up and place in an air tight container to enjoy for a week!

I've shared scone recipes before, but I crafted a few more recently when I had some unexpected free time so here they are:

CHEDDAR-BASIL MINI SCONES

Here is one of my favorite savory scone recipes. It smells so good while it's baking & they are very good reheated days later.  You can even add bacon to it for a more savory taste.  I added three strips of cooked crumbled bacon when the recipe says to add the cheese & basil.  This combo makes a great breakfast on the run.

Ingredients:

3  cups  all-purpose flour

2  Tbsp.  sugar

1  Tbsp.  baking powder

1/2  tsp.  salt

1-1/2  cups  shredded cheddar cheese (6 ounces)

2/3  cup  snipped fresh basil (or 1/3 cup dry crumbled basil)

1-1/2  cups  whipping cream, half-and-half or light cream

1    egg, lightly beaten

Whipping cream, half-and-half or light cream

Directions:

1.  In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.

2.  In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes.

3.  Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream.

4.  Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.

Cherry Herb Scones
You can substitute dried cranberries or raisins for the cherries if you like.

Ingredients:

2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut in small pieces
1/2 cup heavy cream
2 eggs
zest of 1 lemon
1 cup dried tart cherries, roughly chopped

2 tsp. dried lemon balm
1 egg, plus 1 teaspoon cream
1 cup confectioner’s sugar
2 teaspoons melted butter
2 tablespoons freshly squeezed lemon juice

Directions:

1.  Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt with the mixer on low. Add in the butter and mix until the mixture is crumbly and butter is the size of blueberries. In a large liquid measuring cup, combine cream, 2 beaten eggs, and lemon zest. With the mixture on low, pour the mixture into the flour mixture. Mix until just combined. Add in cherries, and mix until just incorporated.

2.  Place dough onto a well-floured board and with well-floured hands, pat the dough down into a rectangle about 3/4 inch thick. Use floured cookie cutters to cut the dough into shapes. Place shapes on a parchment paper lined baking sheet. With a fork, beat together egg and the teaspoon of cream to make the egg wash. Brush tops of scones with the egg wash and sprinkle with sugar.

3.  Bake for 20 minutes, or until golden brown.

4.  Whisk together powdered sugar, melted butter, and lemon juice until smooth. Adjust consistency with more sugar or lemon juice as needed. Drizzle over warm scones.

Lemon Verbena Scones
I love this herb and in the winter I bring my plant in just so I can enjoy a recipe like this.  If you do not have fresh, substitute 2 Tbls. dried.

Ingredients:

2 c. unbleached flour

1 1/2 c. rolled oats

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 c. brown sugar

1/4 c. butter

1/2 c. chopped pecans

1/4 c. chopped fresh lemon verbena leaves

1 egg, beaten

1/2 c. yogurt

1/4 c. milk

Directions:

1.  Preheat oven to 425º F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add pecans and lemon verbena leaves; mix until combined.

2.  Make a well in the center of flour mixture. Add egg, yogurt, and milk; stirring well. Mix the center in with flour mixture to form a soft dough. Coat a 12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat dough into skillet. Score the top into 8 pie shaped wedges.

3.  Bake at 425degrees F for 15 minutes, or until lightly browned. Serve warm and enjoy. Makes 8 servings.

If you want to see a step by step for making scones, check out this How To-sday:

http://backyardpatch.blogspot.com/2011/05/how-to-sday-making-cheddar-scones.html