Herb of the Week - Lovage and Smallage

I could not decide between two celery-flavored herbs, so this week I thought I would do both (especially since the post is a day late!

Herb of the Week this week is: Lovage and Smallage

Smallage (Apium graveolens) is considered "wild celery" and has a more intense celery flavor and aroma the the related large modern stalks of celery with leaves that look like parsley.  Lovage (Levisticum officinale) has a broader deeply cut leaf with a similar strong celery flavor that can be found in the stalks, leaves and seeds.  You only need a little to bring that celery flavor.

History

Lovage has been used since Roman times as a medicinal herb, while Smallage as wild celery is believed to have been worn around the neck of King Tutankhaman.  The celery we know today was created by breeding the Smallage in the 17th and 18th centuries.

To Grow

Smallage is a biennial, like parsley so the second year is when you will get seeds.  You can grow it from seed started indoors, then plant the seedlings in full sun once the thread of frost has passed.  They are planted in a trench or row so the soil can be mounded around them and the entier plant can be harvest as wanted.  You do not need to let the all go to seed, only a few.  You can grow the plant from seed you harvest, so do not be afraid to let it go to seed the second year.  You do not want to let it get big, so 15 inches is good before using or havesting.

Lovage is best started from plants (and only one plant is needed for the average family), but it is a perennial, so once established it will return each year.  This plant prefers a bit of shade and should be protected from full sun or the leaves will yellow and burn.  You can share the plant with divisions done int he spring or fall.  This plant likes a moist soil, especially int he heat of the summer.  It can get 2 to 3 feet tall and will flower in umbels like dill which feature white flowers in late spring, early summer.  Space the plants 24 inches as the are club-growers and will round out.  It is a nice companion plant to fennel, hyssop and catmint.

Lovage will die back to ground at the end of the season, so don't panic if you don't see what was so tall at the end of the season.

To use

With Smallage cut the individual stalks as needed and harvest the seeds by cutting the stalk and hanging to upside down to dry with the seed head covered.

Use fresh Smallage leaves in salads and sauces, and add the seeds to stews and casseroles.The stalks can have a harsh taste and used in French cuisine, but usually blanched first to draw away the bitterness and make them more sweet like their commercial cousins.

Smallage seeds have been studied for the ability to lower blood pressure and positive results have been found in tests using rats.  I believe this makes the case for adding it to your diet in moderation as an edible herbs with positive health properties.

For Lovage you want to harvest the roots in the fall or spring (when you would also dig out divisions) using a sharp spade or garden fork.  Any time during the growing season you can harvest the leaves and stems.  If saving the seed (which is a great substitute for celery seed) you can cut the stem as the seeds begin to turn golden or tie them with cheese cloth and allow to mature further before hanging upside down for a final drying.

After several seasons dig up your Lovage in the spring and divide the root, or find and transplant new self-sown seedlings. You can preserve or use the root by washing it, and cutting it into small pieces. Dry the pieces on a screen and store away from light. Your Lovage plant will do much better after division.

Lovage is best used fresh, but you can freeze the leaves and stems. Blanch a handful of leaves in boiling water VERY quickly then quickly throw into a bowl of ice water for a couple of minutes. Drain, place in plastic freezer bags and freeze. The frozen Lovage can be minced and used in cooked dishes. Lovage has a strong taste so use sparingly, increasing the amount only if you are sure it will not overpower the dish.

Add a teaspoon of fresh minced Lovage to your chicken soup during the last 15 or 20 minutes of cooking. Lovage is perfect in soups and long cook dishes in place of celery.You can also add it to hot or chilled vegetable, meat, potato or tomato soups. Add one to two tablespoons of minced fresh Lovage to your meatloaf recipes. Harvest Lovage seeds to use whole or ground in cakes, meats, biscuits, breads, sauces, cheeses, salad dressings, or pickles. Add fresh leaves to your favorite potato salad or coleslaw too.Cut up in stuffing is is a compliment to poultry.  You can use it anywhere the strong flavor of celery is desired.  You can also use the seeds and roots in foot and body baths.  All the parts can be used to make tea which is great for treating winter illnesses and respiratory issues.

In the spring, once your plants are established you can cut the stalks of lovage and eat them raw or blanch them for a spring vegetable.  Add a few leaves to a salad for a an aromatic enhancement.

Recipes

Pink Risotto with Smallage (serves 4)

1 largeish bunch of Smallage
1 Tbs. extra virgin olive oil
3 green garlic stalks, cleaned as leeks and chopped, discarding the dark green leaves
1 Tbs. chopped Italian parsley
3 canned tomatoes, seeded and chopped
salt and freshly ground black pepper to taste
6 cups chicken broth or vegetable broth
3 Tbs. unsalted butter, divided
2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese, plus additional for table

Finely dice the smallage stalks and leaves, (reserving a few of the leaves), by cutting the stalks lengthwise into thin strips, then bunching the strips together and cutting them crosswise. In a small saute pan, combine the olive oil, garlic, and parsley. Cook over low heat for 2 to 3 minutes, until garlic is opaque. Add the tomatoes and salt and pepper to taste. Cover over medium-low heat for about 5 minutes. Set aside off the heat. Bring the broth to boil in a saucepan. Turn off the heat and keep on the stove with the lid on. Melt 2 tablespoons of the butter in a medium, heavy-bottomed saucepan. Add the diced celery and leaves, except for the reserved leaves, and toss in the butter. Cook over low heat for about 5 minutes. Add the tomato sauce and cook for another 5 minutes. Add the rice and stir to coat the grains. Let cook for 1 to 2 minutes. Add enough broth to just cover the rice and celery and bring to a simmer. Keep the lid partially on the saucepan and stir often, until the broth is absorbed. Continue adding broth, just enough to cover, and stir frequently, until the rice is al dente and the risotto is creamy and liquid. This should take approximately 18 minutes. In the final few minutes of cooking, stir in the remaining celery leaves. Off the heat, stir in the remaining tablespoons of butter and the grated Parmesan cheese. Taste for salt and add more if necessary. Grind a little black pepper over the top and stir again. Serve in shallow pasta bowls with extra grated Parmesan cheese at the table.

Peas & Carrots with Lovage

1 pound of fresh or frozen peas
1 1/2 pounds of  baby carrots - sliced
2 tablespoons of chopped Lovage
3 tablespoons of mayonnaise
3 tablespoons of regular yogurt
1 teaspoon of mustard

Combine the peas and carrots and steam for 10-15 minutes.  Set aside.  Mix the other ingredients thoroughly, then add the peas and carrots. Place in the refrigerator and allow to cool completely, and serve as a cool and refreshing side dish. 

Lovage and Smallage are flavors I use to enhance my soup mixes and soup seasonings.  You will see it listed as celery or celery seed.

Garden Work Checklist - Spring Care for Hardy Herbs

Last weekend I was out working in the garden, removing the winter from the garden. 

The following is a checklist of things I was doing that are perfect Spring care for hardy herbs --

·         Clean winter debris such as wind blown branches, over winter mulch, etc. from the beds.

·         Cut back the stems of those plants that grow from vigorous underground roots (like Silver King Artemisia, bergamot, mints, rue, tansy, tarragon and yarrow) the dead stems can be broken or cut off, if done gently enough so as to protect the underground growth.  To do best, hold the bottom of the stem securely at the soil while breaking or cutting off the top.

·         Trim lavender, southernwoods, and upright thyme for good grooming.  Don’t pull them out, no matter how dead they look.  New growth will soon pop out of most of the branches.  You can cut out the deadwood later when it becomes obvious.

·         Divide your perennials to give you filler for new spaces or starts for new gardens.  Plants like mint, sage, hyssop, thyme, oregano, chives, lemon balm and tarragon can all be root divided and moved to new locations.  This is especially good if they are older than 4 years.  Fresh soil and environment with give them a new vigor and enrich their flavor.

·         Pull roots of any wandering herbs that may have strayed out of bounds (this will happen with runner herbs like mint).

·         If you have new beds you plan to use or spaces you are expanding into, now is a good time to turn over that soil and perhaps work in some compost.  Do not overwork the soil or do this if the soil is very wet from recent rains.  You do not want to compact the soil

Dividing Herbs

One of the simplest and best propagation methods is dividing an existing plant. You know what you have, don’t have to worry you got the right variety and you know it’s growing habit and flavor.  Dividing exisitng plants requires some elbow grease, but is not that difficult.  Just follow these steps:

1. First you want to use a shovel or garden fork to dig up a section of the roots of an established plant.  Don’t dig it entirely out.  If it is growing too far to the left and crowding another plant, start there.




courtesy of J Crowlie


2. Cut and remove the plant and the root and shake off the excess soil and separate the plant into clumps of about a fist size.
3. Choose where you want the new plants to reside and dig holes about twice the size of the root clumps you will be planting.
4. Replant the new divisions into the holes into which you have placed 2 to 4 inches of compost in the bottom.  Press soil around the plant firmly so that it will not fall over, but not so tightly that you press out the air or the water from the soil. 
5. Water well and let thrive.

For more details and a chart for when to divide certain plants, check out this link to the Clemson Cooperative Extension

~Marcy Lautanen-Raleigh (2011)

Anti Inflammatory Herbs – Herbal Remedies for Inflammation and Pain

As I start moving around and washing my containers for spring planting I am immediately reminded of my age and all of its aches and pains.  With a family history of arthritis and a recent injury to my hand I am acutely aware of the problems caused by inflammation.

Inflammation is a condition when a body reacts to any infection, injury or irritation, environmental changes or malignancy. Due to inflammation swelling, pain, redness or change in color of the skin is felt. But sometimes some internal inflammation can result giving rise to fever and other discomforts.

The inflammatory response involves the activation of white blood cells that start releasing some chemicals such as cytokines and prostaglandins. Inflammation is mostly treated by administering varied doses of corticosteroids that are effective in reducing and suppressing inflammation.  Steroids are not a long term solution however as the side effects can cause other issues.  There for I researched treatments for anti inflammation:

There are many herbal therapies that have been tried through ages and have proven record in healing inflammation by treating the cause. Latest scientific researches have given the final approval to opt for these herbal therapies rather than the OTC drugs.

But remember this information is for reference and education only.  It is not intended to be a substitute for the advice of a physician.  I do not advocate self-diagnosis or self-medication.  Be aware that any plant substance, whether used as food or medicine, externally or internally, may cause allergic reactions in some people.  Everyone responds differently to herbs. Use them carefully and responsibly.

1. Turmeric is one of the common anti inflammatory herb that is widely used in Asian recipes in good amounts. It helps in reducing swelling, pain in arthritis, tendonitis, sprains and other autoimmune disorders. So addition of extra turmeric in curries is beneficial in the long run! But this treatment is time consuming and it may test one’s patience.

2. Ginger is another herb which is popular for its anti inflammatory properties and is used liberally in most Asian dishes. Taking ginger tea regularly in the morning relieves a lot of inflammation.

3. White willow bark is another inflammatory herb that helps in reducing pain, this is actually the original plant studied for the creation of aspirin.  It has been studied recently and is seen as good for many pain applications, but is not found to be effective against arthritis in any form.  However it does have some toxicity issues so ask for professional advice if you desire to try it.

4. Devil’s claw is said to work well on arthritis both in reducing inflammation and pain. Known also as Harpagophytum procumbens, Grapple Plant and Wood Spider it is a plant native to southern Africa.
The unique name comes from the small hooks on the plant's fruit. The active ingredients in devil's claw are believed to be iridoid glycosides called harpagosides, which are found in the secondary root.  It is not an herb I am personally familiar with, so that is all I can say.

5. Licorice root is another popular anti inflammatory herb, but its prolonged use may raise the blood pressure and cause potassium loss. So person suffering from hypertension must be cautious with its use.

6. Arnica, also known as Arnica Montana, is another herb that is widely used in treating pains and bruises. It can be taken in regulated doses or sometimes a tincture can be applied to the affected areas to reduce inflammation. Arnica cannot be extracted at home nor can the plant grown at home be used for treatment.  It is actually toxic in plant form and should be handled carefully and products acquired only from reputable sources.

7. St John’s Wort though used to treat depression has also some anti- inflammatory properties. This is an easy plant to grow and the flowers, which bloom in June, are the best place to extract the helpful compounds from.  Making a tincture that is applied topically is good as is taking it internally.

8. Flax seed in a poultice is also very effective in treating bronchitis and reduces swellings in gouts and rheumatoid arthritis.  The plant is another you can grow at home.  But remember potency will vary with home-grown herbs as you have no standards to measure your finished product, so effectiveness will vary.

These herbs are very commonly used and are somewhat easily available. In sudden injuries these can be applied immediately for some relief before consulting any doctor. They are cheap and if applied properly with supervision, one can avoid spending money on painkillers and other drugs.

Passion Flower - Herb of the Week

I have been planning my garden for the year and this plant spoke to me.  It is not really hardy in Illinois unless well mulched and protected from winter freeze, but I thought I would try it anyway because it is viney and makes beautiful flowers.

Here is what I have learned so far in my research:

This week's herb of the week -- Passion Flower (Passifloria incarnata)

History

Passion Flower (Passifloria incarnata) also known as Maypop is the only species of the Passion Flower that can grow in colder climates.  It has been hardy to -4 degrees F.

During Victorian times the flower (which in all but a few species lasts only one day) was very popular and many hybrids were created.  The study and propagation of the flower was written about extensively.  The French name for this plant has lent itself to La Famille Passiflore, a highly successful children's book series by Genevieve Huriet, and an animated series based upon it. These have been translated into English as Beechwood Bunny Tales and The Bellflower Bunnies, respectively. Popularly, passion flowers and especially passion fruit are frequently used with sexual or romantic innuendo, giving rise to such uses as a one-time soft drink named Purple Passion. The "Passion" in "passion flower" does not refer to sex and love, however, but to the passion of Jesus in Christian theology. In the 15th and 16th centuries, Spanish Christian missionaries adopted the unique physical structures of this plant, particularly the numbers of its various flower parts, as symbols of the last days of Jesus and especially his crucifixion.

To Grow

Propagation from seed is very difficult as the seed must be stratified, which requires cold weather or time in the refrigerator or freezer.  Even stratified germination is low, only about 20%, so most people grow them from tip cuttings.  Using a rooting hormone and keeping the cuttings warm and moist until they are rooted (about 2 weeks) will give you plants to start with.   Or you can be like me and buy a plant at the nursery.  Plant plants 24 inches apart in a rich humusy soil in shade or part shade and give the plant a trellis as it is spreading and vining and will grow up to 8 feet high in a season.

In mid to late summer the exotic and beautiful flowers will bloom in both white and light purple.  The plant is pollinated by bats, so plant it where it is accessible to these creatures, such as near a bat house or a building with eaves.  The fruit is sweet, yellowish, and roughly the size of a chicken's egg; it enjoys some popularity as a native plant with edible fruit and few pests.

To use

Passion flower is considered a medicinal plant and infusions, tinctures, syrups and elixirs can all be made with the flowers and leaves.  It is also a great herb for foot soaks and bath blends.  You can even make herbal honey with it. Approved by the German Commission E in the treatment of insomnia and nervousness, it is used as a sedative in nervous disorders (including gastrointestinal complaints of nervous origin), difficulties in sleeping, and anxiety or restlessness. Passion Flower reduces spasms and depresses the central nervous system. It has a tranquilizing effect, including mild sedative and anti-anxiety effects. In studies conducted since the 1930's, its mode of action has been found to be different than that of most sedative drugs (sleeping pills), thus making it a non-addictive herb to promote relaxation.

Egg-shaped fruits two inches long follow the fragrant lavender flowers that appear in the summer. Passion-flower extract may be used in foods and beverages as a flavoring agent. The ripe fruits can be eaten raw or used for making jams, jellies, and drinks and is commonly added to fruit salads to provide a rich tropical flavor. The flowers may also be made into syrup.

Passion flower fruit contains delicious juicy yellow pulp mixed with many small black seeds. The fruit has recently been found to be a great source of lycopene—the health-promoting red carotenoid pigment also found in tomatoes, watermelon, pink grapefruit, and papaya. Passion fruit juice contains phytochemicals that inhibit changes in cells, thus reducing the growth of a tumor. The herb is known to contain a variety of flavonoids and other health-promoting phenolic compounds.

Recipes

Passion Fruit Sangria

Ingredients:

3 cups pineapple juice
1 cup white grape juice
1 cup passion fruit juice
1/4 cup fresh lime juice
1 bottle sweet white wine
12 ounces ginger ale

Directions:

Combine first 5 ingredients in a large pitcher; chill. Add ginger ale just before serving; stir gently.

Herbal Bath -- For trouble falling asleep

2 oz. passionflower leaves and flowers
1 oz. valerian root
1 oz. violet blossoms

1.      Place the dried leaves, blossoms and roots into an enamelware pot. Pour 1 qt. of boiling water over the mixture and simmer, covered, for about 20 min.

2.      Start your bath; when the water is ready, pour the herb blend through a sieve and add the liquid to the bath.

3.      Squeeze any extra moisture from the reserved herbs and place them in cotton sachet or a small muslin bag with a draw string. Tie the bag shut and add to the bathwater. Squeeze the herb sachet from time to time as you soak.

How Tuesday! Making Lemon Thyme Cupcakes

I decided to add some “HOW TO” to my blog, so I am calling this HOW TO-SDAY!

For the first How To-sday I am going to demonstrate Lemon Thyme Cupcakes!

The first plants I generally can harvest from in the spring are my thyme plants.  Growing close to the ground and shallow in depth, they start to enjoy the warmth of the sun and warmer soil the soonest of all my perennial herbs.  As a result I am snipping them and touching them as I get into the spirit of Spring which in Illinois means it is still too cold to grow anything new or work with the soil for fear of compacting it when the soil is wet.  All I can really do these days is rack off the mulch and look for new growth (see my post from Saturday for the fruits of my labors.)

Of the thyme plants I grow, my favorite is lemon thyme.  I love to cook with it, make tea with it, and even use the sprigs to decorate with.  The scent they emit is earthy and sweet and thoroughly rejuvenating.

Recently I found this nice recipe for Lemon Thyme Cupcakes and decided to give it a try.  Here are the instructions and pictures of the results.

HOW TO MAKE LEMON THYME CUPCAKES

This moist cupcake recipe was adapted from a recipe by Susan Belsinger.

Ingredients:

1 ½ cup unbleached flour

½ tsp. baking powder

¼ tsp. salt

2 Tbls. finely minced lemon thyme (reserve 1 tsp.)

¾ cup milk

1 tsp. finely grated lemon zest

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

½ tsp. vanilla extract

Lemon glaze:

3 Tbls. lemon juice

3 Tbls. sugar

1 tsp. thyme

Directions:

Step 1:

First preheat the oven to 350 degrees and prep the pans with papers, so I don’t forget.  There is nothing worse then being ready to pour and oops!

Then I prep the fresh ingredients, mincing the thyme and grating the lemon zest.  Remember the zest is only the yellow part of the skin, not the white pith underneath, that is bitter so you want to avoid it.





For this recipe you need a couple of bowls, so get those out

Now I will measure my dry ingredients flour, baking powder, salt into a small bowl.  Remember to fluff the flour before you scoop to get an accurate measure and scrap off the excess to make a level measure. 
.

Add the thyme (minus 1 tsp.) and lemon zest to milk and stir well.

In a medium bowl, cream the butter with a mixer on medium speed for about 3 minutes. 

Scrape down the sides and add 1 cup sugar and beat for two minutes, stopping to scrape down the sides.  Add the eggs one at a time, blending well after each one and scraping the sides as needed.  Continue beating until the batter is light and fluffy. 

Add the vanilla and beat one minute longer.

One low speed now blend in half of the dry ingredients, then add the milk mixture and mix well. 

Then add the rest of the dry ingredients.  Scrape down the sides and make sure the batter is well blended.

Now spoon it into the prepared cups. Bake for 25 minutes at 350 degrees in a preheated oven for about 25 minutes or until the tops are just starting to turn golden brown and a tooth pick comes out clean. 

While they are baking, combine the glaze ingredients, lemon juice, sugar and 1 tsp. of thyme and stir well to dissolve the sugar. 

When the cakes are done, remove the pan from the oven brush with the glaze while still warm.  Then let the cupcakes cool in the pans for 5 minutes before removing them to cool on a rack.






Here are the finished cupcakes ready to enjoy!  They do not need frosting, but I have put a lemon frosting on in the past.

Stop back for more How-tosdays in the future!

~ Marcy Lautanen-Raleigh

I love Scones!

Recently I have been infatuated with making scones.  I think they are a great breakfast food and it is simple to make savory as well as sweet scones.  I have to admit I prefer the sweet scones.

As a result of my infatuation I have made mixes for scones that I market at the Backyard Patch.  I have also created Tea and Scone partnerships which I market on my Etsy site.  With these you get a pairing of the perfect tea (herbal or otherwise) to accompany a scone mix.  It makes a great gift for the tea person in your life as well as introducing you to the linking of flavors that can happen in a meal as simple as scones with breakfast tea.

Today I will share a few recipes that I could not turn into mixes but thought were darn tasty anyway.

SWEET SCONES

Nut & Raisin Sticky Scones

4 cups unbleached flour

1/3 cup brown sugar

1 T baking powder

¼ tsp. baking soda

1 egg

4 T butter, cut into pieces

1 1 /2 cups buttermilk

½ cup raisins

1 cup pecans

4 T butter melted

¾ cup brown sugar

1 T honey

1 T molasses

Preheat oven to 375 degrees F.  In a large mixing bowl add flour, 1/3 cup brown sugar, baking powder and soda.  Stir.  Add the egg and butter pats and beat at low speed with an electric mixer for one minute.

Slowly add the buttermilk to the bowl and continue to beat just until the dough is formed.  Do not over beat

Turn out the dough onto floured bread board and lightly press out the dough to form a rectangle, approx 1 inch thick.  Sprinkle with raisins and nuts.  Roll up the dough from the long side, to form a log.  Cut into 8 to 10 slices.

In a small bowl mix together melted butter, ¾ cup brown sugar, honey and molasses.  Pour this mixture into buttered 9 x 13 baking pan.  Place the sliced rolls into the baking dish.  Bake for 28 minutes.

SAVORY SCONES

Cheddar Cornmeal Scones

¾ cup all-purpose flour

½ cup yellow cornmeal

2 tsp. sugar

1 ¼ tsp baking powder

½ tsp salt

Dash of cayenne

3 T unsalted butter, cut into pieces

¾ cup grated sharp cheddar cheese

1 large egg, separated

1/3 cup milk

Preheat oven to 425 degrees F. Into the bowl of a food processor add the flour, cornmeal, sugar, baking powder, cayenne and salt.  Pulse on and off to combine.  Add the butter bits and process for approx. 10 seconds or until the mixture is like course meal.  Add the grated cheese, milk and egg yolk.  Process for a few more seconds, just until the dough forms.

Turn out the dough onto the floured bread board.  Knead the dough about 10 times.  Pat the dough out with your hands to form an 8 inch circle.  Using a knife, dipped in flour, cut the dough into 6 wedges.

Place the wedges onto a greased baking sheet.  Brush tops with a beaten egg.  Sprinkle with a little additional grated cheddar cheese.  Bake for 17 minutes or until golden.

COFFEE SCONES

For those who like coffee, I found this recipe at the Herb Companion and adapted it just a bit.

These scones are both sweet and savory and need no adornment. They are best served warm with a pot of your favorite tea or a good, strong cup of joe.

Pumpkin Scones

2 cups unbleached flour

1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3 tablespoons plus 1 teaspoon sugar
4 tablespoons unsalted butter, cut into pieces
1/2 cup 2 percent or whole milk
1/2 cup unsweetened pumpkin puree
1 tablespoon plus 1 teaspoon fresh minced thyme leaves, or 1 teaspoon dried thyme leaves, crumbled

Preheat the oven to 400 degrees. In a mixing bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, and 3 tablespoons of the sugar, and stir to blend. Cut the butter into the dry ingredients until it is in pea-sized pieces.

Combine the milk with the pumpkin puree and thyme and blend well. Stir the milk and pumpkin mixture into the dry ingredients until the dough starts to come together. Add a little more milk if the dough seems too dry. Turn the dough out onto a lightly floured surface, gather it together, and knead ­lightly. Don’t overwork it.

Flatten the dough into a round about 1 inch thick. Cut it into eight to twelve pie-shaped wedges. Sprinkle them with the remaining teaspoon of sugar. Place the scones on a baking sheet and place it in the center of the oven. Bake for 18 minutes, or until the scones are golden on top. Cool them on a baking rack for a few minutes and serve warm.

You may wrap any leftover scones in foil and reheat them at 300 degrees F for about 10 minutes.

Enjoy your scones and if you want tea to go with them, look here

Thank you!

Herb Garden Photos

Lamb's Ear still hiding from the cold

I was out cleaning out beds in the garden and took these pictures of the herbs.  As you can see the soil here is not warming up very quickly as we usually have more growth by this time in March.  The overcast days and spits of rain that have plagued our March have left me with not much to look at as I scrape away the mulch and cut back the dead stems.

These fuzzy green leaves are catnip

Lady's Mantle with is new growth poking out of the old



Lavender, looks like rosemary with the leaves all curled from winter wind.



Coral bells rescued from my house when we moved

crocus the squirrels must have donated

This is parsley.  I tossed some seed into the raised bed after clearing out the annuals in the fall.  It worked!

The good news is I still have lots of dried herbs preserved from last season which I am using to make my blends, so if you are itching for herbs to sample, stop by my Ebay or Esty stores!