Category: gardening

Steal this…2012 Northwest Flower and Garden show

We all know that display gardens at flower shows are a bit of theater in the midst of all that horticultural giddiness. Plant nerds almost hate to admit it (it’s all about the plants right?) but we go to the show to be entertained too. Give me an emotional response, not just a stone patio with primroses and red twig dogwood around it. I loved that I could wander to a boulangerie in Paris (Wight’s Garden) or drift off to the sound of a harp playing (Fancy Frond’s). When the Bluegrass band started playing (Susan Browne Landscaping) it made me smile and crave a tall glass of sweet tea and of course the slow rhythmic drip of water on drums from Sublime Garden Design beat to its own unique style of creativity.

Every time I design a garden for the show, I want to incorporate ideas that you can see in your own garden. I strive to be horticulturally accurate (right plants for the conditions we are mimicking),  incorporate garden elements that are usable in the real world (floating water steps, decking that overhangs the water for dipping your feet into) and then I want to give that moment of entertainment. When we heard repeatedly how people would love to sit on the chaise and nap, I knew we had hit the mark.

Re-defining Andante

Over the next few days I will share my steals and inspiration from the garden we designed at the 2012 Northwest Flower and garden show…

O. k… for me it is about the plants:

Variegated Farfugium plays along the water's edge
Epimedium, Deer Fern and Heuchera 'Melting Fire'

Create a plant palette. Much like an artist chooses colors that accent, blend, contrast and compliment each other; choose plants that do the same. Start with color. This plant palette played in the shade with burgundy and silver. Dark colored foliage in a shade garden needs contrast; silver and white variegated plants do the trick. The shape and habit of plants is also vital. The spiky foliage of ‘Silver Dragon’ Liriope against the ruffled deep colored foliage of ‘Crimson Curls’ Heuchera, flattered with the dissected fronds of Deer fern (Blechnum spicant) all bring out a tapestry on the ground. You don’t want plants to blur together in boredom; you want to play off the assets of each.

Bergenia 'Baby Doll'. Liriope 'Silver Dragon', Heuchera 'Green Spice' tucked with scotch moss along rockery edge

The heart-shaped foliage of Epimedium is perfect to weave around the ankles of Sweet box (Sarcococca ruscifolia) and the understory of trees to create an airy evergreen groundcover. Bergenia ‘Baby Doll’ in groupings made you look at this common plant in a whole new way. Plant this like a drifting puddle along the edges of pathways or rockery.


Then there was the darling (and a bit diva-like too) the Farfugium japoncium ‘Argenteum’. This bold foliage was an eye catcher along the edges of the pond, juxtaposed with the linear blades of ‘Elk’s Blue’ rush (Juncus patens). The leaves were bold enough to compete with the massive rock that made up the falls of the water feature. Placing plants next to large rock is not for the faint of foliage. Landscape rockery becomes more natural when plants are tucked around them; just remember to do it like you mean it. Give the rock some competition with bold foliage and color against it.

 

Pinch for tomorrow:
Water features are a lifestyle choice

Garden Resolutions

I don’t make New Year’s resolutions. I really tend to think about how I can better something… in manageable chunks. Not a one liner that sets me up for discouragement.  

For all gardeners, hope springs eternal and thinking about what we want to do in the garden feeds that hope that continually filters through the seasons to come. As we begin the new year, think more  new inspirations rather than resolutions. Inspire to learn, do and create something new in the garden. Odds are it will be much more rewarding than dieting!

 Take a Class:  In the garden, learning never stops. Take a class on a garden subject that you have always wanted to learn. Resources are bountiful in the pacific northwest. Join me for some upcoming seminars at the Tacoma Home and Garden Show the last week in January, (www.otshows.com)  January 26th, 2012 at noon: Landscaping with Herbs, Many herbs are overlooked for their texture and beauty that create fragrant hedges, mixed borders, container gardens and more. All sizes and styles of gardens come into play. Just imagine a French Provençal style garden with the purple haze of lavender or a Mediterranean garden with fragrant rosemary. Herb varieties can bring classic style and take the center stage in many designs.  January 27th, 2012 at noon: Garden Design DIY, A beginners guide and creative approach to designing a garden. Practical tips to get the process going successfully. Don’t just create a landscape; plant a garden with texture, dimension and longevity. Make it yours. Easy ideas to incorporate the practical aspects to create the garden you have always dreamed of. Shortcuts to designing by using photographs and many more insider tips. January 28th at 3 pm: Garden Borders from Dull to Drama, How-to tips and ideas for editing existing mixed garden borders; easy ways to re-invent without having to completely re-do. Learn tricks of the trade and create fabulous mixed borders. Peel back the layers of plantings; discover what is missing and where to add puddles and pockets of color and texture and drama! Photos inspirations and step-by-step instruction to become your own designer.

Go Organic: Learn to tolerate a few weeds and nibbled leaves. Be good to the environment and use organic means of controlling pests and problems. Start with natural lawn care. It can be the biggest water hog and chemical demanding part of the garden. Learn how and practice management of an environmentally friendly yard. The experts are at Seattle Tilth! (www.seattletilth.org)

Take a Garden Tour: Visit gardens like Lakewold (www.lakewoldgardens.org ) or the Chase Garden (www.chasegarden.org)  for inspiration of classic designs.  Join the Northwest Perennial Alliance (www.northwestperennialalliance.org) and receive their open gardens book. This is an opportunity when local gardeners open their private spaces. Take notes and pictures, it is one of the best learning opportunities to see what grows well in this area and enjoy the peak season of gardens.

Plant Vegetables: Imagine tomatoes fresh off the vine and leaf lettuces from the garden. This season, find a sunny spot and plant some vegetables to enjoy what the garden can give back to you.  Hit the seed racks this spring for lots of variety. Here is a short list of some of my favorite “go-to” suppliers  Ed Hume Seeds (www.humeseeds.com) , Renee’s Garden (www.reneesgarden.com) and Territorial Seeds (www.territorialseed.com)

Plant Natives: In garden designing, I see more and more homeowners looking to eliminate native areas…such a shame. Many natives are desirable plants that are beautiful in landscape design, either as a backdrop to more “cultured” plantings,  mingled in mixed beds and borders or creating a “finished edge” to the beginning of natural woodlands.  Take time to learn more about natives and plant them. Local nursery with lots of info: Woodbrook Nursery (www.woodbrooknativeplantnursery.com)

Keep a garden calendar or journal: It can be as simple as an ordinary calendar. Write down something every day about the garden, it can be regarding the weather, a new bird sighting, the day something bloomed and any tasks done. It will be a valuable tool for seasons to come. Indulge in a new journal with the beautiful artistry of Jill Bliss (www.jillbliss.com)

Compost: Compost, Compost…every garden should have a compost bin! Basic compost info from Creative Gardener FYI makeyourowncompost

Mulch more, Weed less: Put your garden on a good organic mulch diet,  the reward will be healthy garden soil. Mulch at least 3 to 4 inches to control weeds too. More from Creative Gardener FYI in defense of weeds2

Teach a child the Wonders of Gardening: whether your own, a grandchild, or volunteering at school, there is real joy in working with children in the garden. Seeing the simple act of planting through a child’s eyes will renew your viewpoint as well.

Visit the garden show: The perfect way to spend a February day is the Northwest Flower and Garden show in Seattle.(www.gardenshow.com).  Nurseries have tickets on sale now…steal ideas from the gardens, shop the amazing booths and make your garden beautiful. Plan your weekend at the show and come and visit me Saturday February 11th on the DIY stage for one of my favorite subjects:  Herbs!! The top multi-purpose herbs to grow in your garden this year.

Think Design: “The plain hard work that goes into an unplanned and non-descript garden might just as well go into a planned one.” (Summer 1953, George Avery Jr. the Brooklyn Botanic Garden). The garden design studio is moving to Tacoma!  Join me for design sessions in my new space starting in February. Bring your photos and ideas and we will create! The new space will also include vintage garden books for sale from my amassed collection, herbs and favorite perennials,  plus garden findings. It’s “All About the Garden”. Stay tuned for more information.

Bringing in the Greens

Fresh cut greens brought in the home this time of year is a tradition dating back hundreds of years. It identifies with our need to bring the garden indoors when we are spending less time outside.  Traditional winter festivals included “hanging of the greens” or “bringing in the greens” when fresh-cut greenery and branches were brought in to celebrate the harvest and the winter solstice.  Not only for decoration, the plants were also used extensively for their heady, healing aromas. The heavy resinous oils in the needles and branches would freshen and purify enclosed living spaces. In ancient Egypt, aromatic spices and plant resins were items of great value for indoor fragrance and the extensive use of scent by Cleopatra is legendary. Ancient Romans made perfuming a ritual for everything from clothing to the sails of their ships,  leaving much legend and lore through history,  as to their uses.

Create your own seasonal traditions by bringing the bounty of evergreens and other natural materials inside. Take a walk through the winter garden and look for interesting seed heads, foliage and branches jeweled with berries. Search for materials with unblemished leaves, sturdy stems and heads that do not shatter when harvested.  Move beyond the traditional greenery of indoor decor and look for materials that incorporate a whole range of natural textures. This different way of looking through the garden can inspire and capture fragrance and colors for wreaths, garlands and arrangements, perfect for adorning the entry hall, fireplace mantles and the dining room. Enhance garden crafting with out of the garden details such as dried fruits, fragrant cinnamon sticks, pinecones and spices.  Follow these tips and ideas to bring it all together.

  • Take a bucket with clean water to immediately place, fresh cuttings in

    salal, pieris, variegated holly, hop vine, douglas fir
  • Use sharp,  clean pruners or scissors to take clippings
  • Remove the lower leaves off stems, so they do not sit underwater
  • Woody stems should be crushed on the ends, so they can take up water easier.
  • Place buckets of greenery in a cool place such as the garage and allow them to sit overnight to absorb the maximum amount of water.
  • When arranging  fresh stems and branches in a vase, re-cut the end of the stem to allow better water uptake. Flowers and greens that can absorb water and stay plumped up will have a longer vase life. Replace water every few day for cleanliness and keep water at the level it needs to be and top off as necessary.
  • Most woody, evergreen branches like cedar and salal will last through a holiday season without water.

Pruning Tips

Don’t cut shrubs or trees in a way that may alter their natural growing habit. For example,  avoid short cuts at the top of woody ornamental plants.  Find selective long branches that allow cuts closer to the base or around the outer edges of the plants. Look for branches that need to be pruned off.  Learn what plants bloom on new growth (like Beautyberry); they can usually be cut heavier. As a rule of thumb, never cut more than one-third of leafy evergreen plants. Conifers and needled branches are cut very selectively.  Avoid cutting where it will permanently re-shape the tree or shrub (unless you are making a topiary!).  Look for undamaged branches that have fallen in the wind or cut small branches where you will naturally want to thin or limb up.

fresh, hand-wrapped salal wreath

 Plants for winter cutting

 For a golden touch:

 Aucuba “Mr. Goldstrike”, Euonymus ‘Silver Queen’, variegated holly, Elaeagnus

Fragrance:

Daphne, Viburnum x bodnantense, rosemary

Colorful stems:

Red and yellow twig dogwood, Coral Bark Maple

Evergreens:

Camellia, Douglas fir, cedar, evergreen huckleberry, ferns, Pieris, rosemary, salal, Mahonia, boxwood

Berries:

Barberry, beautyberry, holly, rose hips, snowberry, cranberry Viburnum, Skimmia

Interesting architectural branches:

Witch hazel, contorted filbert, curly willow

Seed and dried floral heads:

Alliums, ornamental grasses like Miscanthus, millet and pennisetum, Echinacea, Rudbeckia

Decorating Thoughts:

Dried Hydrangea, fresh-cut rosemary, salal, cedar,

Think lush and full, don’t skimp. Look for textures that contrast and set off each other. If you don’t make your own, use pre-made wreath bases and garland to add fresh berry branches and interesting stems. Alternate color and texture to complete the look.

Inside:

Use caution on wood or fabric surfaces. Fresh branches, berries and moisture can stain. Make fresh decor for parties and special events. For arrangements used for longer periods of time, keep greenery fresh by avoiding drying heat sources. Remove fading materials and replace as needed to avoid shedding and fire hazard.

Outside:

Decorate outdoor window boxes and containers, no need for them to remain bare over the winter. Begin by planting spring-flowering bulbs deep in containers. Top the container as if arranging a vase of cut flowers. Arrange fresh-cut holly branches, contorted filbert stems and fir branches in the top-level of soil of the container. Add weatherproof glass bulbs and pine cones for a decorative touch. As the soil warms in the spring, remove the branches as the bulbs emerge for fresh pops of spring.

Grow a (Paper) White Christmas

Tis the season to start your paperwhites!  Fragrant and easy to grow, Narcissus tazetta commonly known as “paperwhites” are bulbs that are native to warmer climates and grow easily without a chilling period.  This classic indoor bulb is intensely fragrant with elegant star-shaped clusters of white flowers that are popular at holiday time. Once planted, watered and placed in a warm spot they will bloom within 4 to 6 weeks. I always plant mine the first week in November and then plant another group in a few weeks to stage a longer period of bloom and color all season long.

Paperwhites lend themselves to holiday decorating because they can be planted in unusual containers to fit a theme such as teacups and glass bowls. Cluster potted groupings on a mantle or mixed into centerpieces among greenery, berries and bows for a living and fragrant element to your holiday décor.

How to plant:

Gather supplies-

-4 to 6 inch round, 4 inch deep pot. Use terra-cotta or any decorative bowl; just make sure there is a drainage hole in the bottom.

Bulb Beauty- Cobalt beach glass in a clear pot and small chip green glass in a champagne glass.

-3 to 5 Paperwhite bulbs (the most common variety is sold as Paperwhite “Ziva”) Choose bulbs that are firm, with rich brown papery, outside layers. A bit of green stem showing is OK.

-White rock chips or try a touch of creativity by using beach glass, marbles. Use anything heavy enough to keep the bulbs upright.

How to:

In the bottom of the pot, place at least two inches of the base material (rock or glass, etc.). Depending on the size and style of the pot, you may need to go deeper.The bulbs top should set just below the rim of the pot.  Set the bulbs firmly on top of the base; roots down and stem up. A 4 inch pot will hold 3 bulbs and a  6 inch pot holds 5 bulbs. Loosely fill the pot with remaining base material to the rim.  About half of the bulb should be exposed. Water well and place in a warm spot,  away from direct sunlight,  until green shoots emerge to about 4 inches.

Bring the pot into a sunny spot and keep evenly watered. Do not over-water. The blooms will last longer if kept in a cooler area of the home.

Give them a holiday spirit!

Paperwhites tend to get tipsy. The problem is,  the slender stems grow tall with all of the flower weight at the top, making the stems bend and fall over.

Researchers with the Flowerbulb Research Program at Cornell University have remedied a solution to this top-heavy blooms; alcohol. When paperwhite bulbs are grown in a diluted solution of alcohol, the plants reach a height of up to 1/2 their normal growth yet the flower size is not affected and they bloom just as long. The water/alcohol stress on the plants is just enough to stunt their growth, let’s just say it Continue reading “Grow a (Paper) White Christmas”

Future sustainable gardener

Can’t resist another  kid story, somehow being a grandma gives inalienable rights. My granddaughter Alexis was visiting over the weekend and as always,  loves to be outside chasing the dogs, riding her bike and gardening. Since she was tiny,  she puttered around with me, even when she was just an infant, she would sit outside on a blanket while I gardened. I often wonder if that is how she spouts plant names so readily, by hearing me mutter them under my breath as I worked away.  She is an awesome weeder, greenhouse sweeper,tag sorter, container garden waterer and even helped plant my whole veggie garden this year. (Probably another post on our latest harvest of potatoes, stay tuned.)

Last Saturday,  we were working outside, I was raking leaves and trying to win a battle against blackberries along the property line.  I hear Alexis, excited and yelling, “Nana, look what the rain left for me.” She had gone down to the potager and found her watering can had filled with rain water. She said, “the rain left me water for your plants”. She proceeded to water my container gardens with her little green watering can. Hours later, as we were cleaning up the tools for the day, her watering can was perched on a stone wall near the garden, I asked her to put it away. She told me no…that she needed to leave it out so the rain could give her more water. I really can’t argue with that logic.

It also gave me a moment to ponder about what I do and the business-side of gardening; sometimes it can feel a bit over-processed and uptight.  Once in a while,  it is nice to think like a 4-year-old… “Look what the rain left for me…”

 

More…pondering of Squash

A recent trip to the grocery store brings about the inspiration for this story. As I was in line to pay, the customer in front of me was purchasing acorn squash. This time of year, they are piled high in produce bins alongside the multicolored gourds, ornamental corn, and mini pumpkins. The teenager bagging the groceries held up one of the acorn squash, surveying it, and asked, “What do you do with these?” The purchaser replied she was going to make baked stuffed squash to which the perplexed teen replied I thought these were only for Halloween decorations. Hmmm, so what do we really do with squash and what the heck are gourds anyway?

Cucurbitaceae is a genus of annual plants that crawl around taking up space with their languishing vines and produce fruits at the base of the blossoms. A plant family with a broad range of over 700 species that includes cucumbers, pumpkins, melons, and squash.

Summer Squash

These are the earliest picked of the group and include cucumbers, zucchini, and crookneck. They are harvested when the seeds are immature inside and the flesh is still tender and edible. The vines are more bush-like and do not take up as much space in the garden. These can be harvested anytime they are showing their full color and size.

Gourds

These are hard-shelled with little flesh inside, they dry and preserve well. In history, they have been used as musical instruments, spoons, bowls, and as a sponge (the luffa gourd). Ornamental gourds are grown most often for decoration and have many types of usual colors, shapes, and warty texture making them prized for fall decorations. Gourds are ready to harvest from the garden when the stems dry out and turn brown. Leave a few inches of stem attached to prevent rotting.

Pumpkins

They get a class all their own by the very nature of their popularity. As noted by my previous post, they also get a post all their own! This bright orange harbinger of autumn are typically thought of for decorating but the smaller sugar pumpkins are flavorful when the pulp is baked to the consistency of pudding and used in soups, cakes, breads and pies. Harvest pumpkins when the color is deep and rich and the outside is hard. Leave 3 to 4 inches of stem attached to prevent premature rotting at the stem end.

Winter squash

These fruits have harder skins that need a longer growing period. Hubbard, butternut, and acorn are a few familiar ones. Winter squash are warm-season plants. They differ from summer squash because they are harvested in the mature fruit stage; picked when the seeds inside are fully mature and the skin has hardened into a tough rind. Most varieties can be stored for use throughout the winter. Typically, they are cut open and baked to soften the insides with spices or meats to season them. Most have a nutty flavor and tend to pick up other flavors easily.

So really, what do you do with acorn squash?

Baked Acorn Squash

This is a recipe from childhood. I remember the warmth of the kitchen and the aroma of maple syrup as my mom would bake up acorn squash as a side dish for dinner.

One acorn squash, cut in 1/2

 2 tablespoons butter, softened

 2 tablespoons brown sugar

 2 tablespoons maple syrup

Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash halves and discard. Lightly score the inside halves with a knife. Combine the brown sugar, butter, syrup in a small mixing bowl. Add salt and pepper, to taste. Rub and coat the cleaned inside cavities of the squash with the butter mixture. Place them on a baking sheet, cut side up. Bake for about 1 hour or until the squash is tender when pierced with a fork.

 

 

Pumpkins from garden to table

pile-o-pumpkins

I love this time of year and all the piles  of pumpkins in stores and the u-pick farms.

It’s time for fall harvests and pumpkins are everywhere.  In the garden, nothing delights kids more than to see bright orange fruits peeking out from under a vine.  Growing pumpkins is not for every garden. The sprawling vines take over, under and all around a garden space. In my small Potager, (kitchen garden) in the midst of everything else I want to grow, I always make room for a pumpkin plant or two. This year, I had one vine dangle over the top of the fence with a small pumpkin hanging on for dear life!

grow where I may

 

 

Even though it is out of season to talk about growing them, here are some tips to consider when planning your next growing season.  To help reign in the long pumpkin vines here are a few tricks I use to conserve space. As soon as I see a softball sized fruits forming, I cut off any new growth beyond that fruit. This allows it to grow bigger and ripen, rather than have the plant continue to put energy into forming more. I also gently move the vines as they are growing and start to form a large spiral (without breaking them) rather than allow the vines to take off in all directions. Turn growing pumpkins occasionally to avoid them being lopsided. Leave them on the vine as long as possible if they are still green to promote ripening. Harvest pumpkins when the vine begins to die out and the pumpkin is showing its full, rich color.

Pumpkin varieties vary from good carving to the sweet varieties for eating. Carving pumpkins are typically grown for size and not for baking. Carvers to grow include “Howden”, “Racer” and “Connecticut Field”. For baking choose, the Cinderella pumpkin “Rouge VIF D’Etampes”, “Small Sugar” and “SnackJack”. Unique novelties to grow are “Lumina” (white skinned, yellow flesh), “Baby Boo”, “Jack-B-Little” and “Jarrahdale”

Harvest and enjoy!

Recipes to try:

Pumpkin Mush

Pick the sweet varieties for baking. The pulp can be used in pies, soups, cakes and cookies.

Cut the pumpkin in half. Remove the seeds and fibers. Place the cut halves on a cookie sheet. Bake in a 350° oven for 20 to 60 minutes (depending on the size). The pumpkin is done when the skin is brown and you can easily push a fork through it. Allow to cool and scoop the flesh out of the skin. Puree or mash it. It should have a consistency of pudding. To preserve, pack into freezer bags in 2 cup quantities. Two cups of mash will equal about a 16 ounce can. Use in pies, soups, and cookies.

Pumpkin Soup

This brings back memories when I was little girl in Winston-Salem, North Carolina. We once had a Thanksgiving dinner at the Old Salem Inn. As a kid the thought of pumpkin soup sounded weird, but the taste was good!

2 tablespoons butter

2 cups cooked, mashed pumpkin

3 cups half and half milk

2 teaspoons chicken bouillon granules

½ teaspoon pepper

1/8th teaspoon powdered allspice

1/8th teaspoon ginger

Salt to taste

In a saucepan, melt the butter, and then add the pumpkin. Stir well and add remaining ingredients. Bring mixture to a boil, stirring constantly. Lower heat and allow to simmer for 10 minutes. Serve in bowls or mugs. If desired,  top with a sprinkle of sunflower seeds, croutons, a dollop of sour cream,  fresh parsley or small snips of chives.

Teeny, sweet bouquets!

 There are captured flowers in vases as the lavender dries upright beside the Moonshine yarrow and the hop vines. Memories of the summer garden on the buffet in the dining room.

But there is more  about this that makes me smile.  Tucked in front of the large vases of dried flowers are teeny, tiny glass bottles with sweet bouquets of  fresh flowers in them. A gift from my granddaughter last week. One of her favorite things to do is to pick flowers from the garden and leave them for me. She likes to help arrange fresh flowers in the big vases , but it isn’t always easy for her to do her own thing. As is typical for a 4-year-old, she wants to do them herself.

One day, I decided to let her use some small glass bottles as flower vases. I have a collection of old bottles that in the past, just sat on the shelf collecting dust , now they are perfect for my budding garden helper. Every time she visits I get fresh, teeny bouquets in my dining room.

Tread upon my Chamomile

 

‘Though the chamomile, the more it is trodden upon, the faster it grows; yet youth, the more it is wasted, the sooner it wears.’ Shakespeare, King Henry IV part 1

The romance of a large chamomile lawn releasing its fresh, green apple fragrance as it is walked on, is  part of my fantasy herb garden…then I think about all the upkeep keeping the weeds out of it and the wreck it would become as my dogs rip through it,  there it stays in the fantasy garden.    (Don’t we all have our garden bucket list?)

In reality, I planted chamomile in the stairs that lead to my upper garden. It has become more than just fragrant steps, it is gardening therapy. A few times a month in its growing season, I get out my sheep shears and have a bit of aromatherapy as I tidy up the steps. The fragrance is heavy in the air as it is snipped back down to a few inches. This is a garden chore where gloves simply won’t do, I love the scent and oily feel of the essential oil as it lingers on my hands.  It is said that chamomile grows faster the more it is stepped on, it also looks nicer when regularly trimmed like lawn grass. I do like the steps a bit shaggy  but the plants  really fill in much thicker when I keep it clipped.

More about this multipurpose herb

Botanical Name:

Chamaemelum nobile

Common Name: chamomile, ground apple

Culture: Zone 4.  Herbaceous perennial.  Full sun to part shade. Grows up to 12 inches tall and spreads by creeping rhizomes.  Best in well draining soil.

The plants will fill in better with regular watering and shearing.

Ornamental Value:

Chamomile has fern-like leaf shapes and small white daisy flowers. The most prized use in the landscape is as a substitute for lawn grasses. It spreads easily and fills in tightly when trimmed or lightly mowed on a regular basis. C. nobile ‘Treneague’ is a non-flowering variety best for use as green pathways and lawns.  The ornamental value of chamomile has been treasured for centuries as a verdant living carpet or garden bench that releases a tart green apple aroma when crushed.   Plant the double showy flowers of C. nobile ‘Flore Pleno’ as a groundcover under rose bushes. Chamomile is said to have a symbiotic relationship to promote healthy roses. Strong infusions of chamomile flowers and leaves used as compost tea are said to activate compost piles.

Traditional or historical herb use:

The botanical name is derived from Greek meaning “apples on the ground” describing its fragrance when walked upon. The precious oil extracted from the flowers is a bluish color, once distilled it contains azulene, an aromatic fatty substance that promotes rapid healing of skin. Its reputation has become very popular in modern-day for anti-aging and wrinkle treatments. Tea taken before bedtime will promote sleep and dispel nightmares.

(excerpt from- Herbs By Design, a guide to landscaping with herbs- coming soon)

Herbs on ice

Back again. As spring came in…like a lion, the blog sat with no new words but many ideas rolling around on my to-do list.

Lets get going again. It is mid-summer and the garden is over abundant with color and fragrance and I wouldn’t want it any other way.

One of my favorite things is when the herbs start begging for attention. Pick me! Pick me!  A perfect way to capture the flavor of fresh herbs is to freeze them into ice cubes. Simple, easy and perfect for dropping into sauces, soups and drinks. The herbal flavor melts  into your recipe. Oregano, basil, chives, mints, thyme all your favorite herbs can be frozen at their freshest.

On a recent visit to the local Ace hardware, I found these sweet little ice-cube trays shaped liked leaves and hold the perfect measure of herbs.

How about a teaspoon of spearmint to chill out a Mojito or

a lavender kick to a glass of lemonade.

Lavender and Mint Cubes

Cut fresh spearmint, place one leaf in an ice cube space.  Cut fresh lavender ‘Hidcote’ and gently strip the buds off of the stems. Add them on top of the mint leaf. Fill with water. Freeze. After frozen, pop out and place into freezer storage bag for next use.

Try this too! Rub on overheated skin or burns to cool down as the healing power of herbs works their magic.