Plant of the Week: Purple Prairie Coneflower

Purple Prairie Coneflower (Echinacea purpurea) photo credit

Thought to improve immunity, Echinacea has grown in popularity as an herbal remedy in recent years, but it has been a part of the North American native prairie landscape much longer.  All nine species of coneflower are native to North America, but with varying distributions.  The Purple Prairie Coneflower (Black Samson, E. purpurea) is common in the northern Great Plains prairie and is a no fuss, sun loving, drought tolerant species that is a great addition to any butterfly, wildflower or rock garden.

Plants can be purchased from a garden center or a root division can be taken from a well established garden plant.  Transplant in either the spring or early fall.  Coneflowers also start fairly well from seed.  (Please Note:  Respect native prairie plant communities!  Do not dig up wild plants or gather wild seed.  They are a part of a greater community that depends on them.  Thank you!)   Purchase seeds from a garden center or gather them from your garden friends' flower beds.  Gathered seed will need to go through a cold treatment before they will germinate.

Plant seeds outdoors early in the spring (6+ weeks before the last frost) or start them indoors 4-6 weeks before the last frost.  Transplant starters in full to partial sun after all chance of frost has past for the season.  Individuals should be spaced 2 - 2 1/2 ft apart but in clusters of 3 to 7 plants for the best landscaping autistic and to get the 'color splash' that will draw butterflies.  Water newly establishing plants regularly and remove all flower buds for the first year or until well established.  Once the root system is well established, water only during the driest years and deadhead flowers to prevent self seeding.

Happy Gardening! :)

Plant of the Week: Rosemary

Rosemary (Rosmarinus officinalis) photo credit

Rosemary joins basil, oregano, mint and other kitchen herbs in the mint family (Lamiaceae).  It is traditionally know as a remembrance herb and was carried at funerals and worn/used to help stimulate the memory by ancient Greek scholars.  It was also said to be found draping the Greek goddess Aphrodite (goddess of love) when she rose from the sea, and it evolved into a 'love charm' during the Middle ages.  Today, rosemary is thought to potentially have many medicinal benefits but most have not yet been proven scientifically. 

Rosemary is a prominent flavor in Mediterranean dishes, particularly meats with its strong aromatic character.  Native to the coastline of the Mediterranean Sea, it is adapted to receiving moisture from sea spray making it relatively drought tolerant.  It is a 2-6 ft evergreen shrub in it's native environment, but is a tender perennial in only the very southern parts of the US.  Northern gardeners will have to plant it as an annual or move it indoors to a very cool, but not freezing, southern window for the winter. 

Rosemary is difficult to start from seed, but not impossible.  Sow seeds thick indoors early in the spring and transplant seedlings into an attractive container that is easily moved in and outdoors seasonally.  Rosemary is probably easiest transplanted from cuttings.  Cut a piece from a branch with fresh growth, remove the bottom leaves and allow to root in water before planting in an attractive container.  Plant rosemary in full sun and well drained soil whether it is planted in the ground or in a container.

Harvest fresh rosemary for immediate use at any time during the year or dry the leaves and store them in an air tight container.

Happy Gardening! :)

In The Kitchen: Elegant Grilled Chicken with Herb Sauce and Rice

I have been trying to be intentional about using fresh herbs from my garden again this summer... why plant them if you are not going to use them!  Right?!?

In my pursuit of recipes that call of fresh herbs I came across a recipe for Chicken With Herb Sauce that grabbed my attention.  Two things caught my attention.  First, it looked really simple and easy, and second, it used more than one herb! :D  With the temperatures well into the 90's these days, I am doing as little cooking as possible and when I do cook I am trying to do it outdoors.  This recipe was to be cooked on the stove top but I could see no reason why, with a few alterations, I couldn't turn it into a grill recipe.  The debut of my version of the recipe was met with rave reviews from all members of the family so I decided I should share it with you too.  I hope you enjoy it as much as we did!

Grilled Chicken with Herb Sauce and Rice

Ingredients:
4 chicken thighs or breasts 
1/2 c rice
1`c chicken stock
1 tsp chopped fresh chives
1/4 tsp chopped fresh basil 

Marinade:
3 Tbs oil
3 tsp lemon juice
1 tsp fresh chopped basil
1 Tbs fresh chopped chives
dash salt & pepper 

Herb Sauce:
1/2 c chicken stock
2 tsp lemon juice
1 Tbs butter
2 Tbs fresh minced chives
1 tsp fresh minced basil
1/4 tsp salt
1/4 tsp pepper 

Directions:
Remove the skin from the chicken and soak in the marinade for at least 1 hour.  Turn the chicken in the marinade to ensure it the meat is well coated with the marinade.  Preheat the grill and place the chicken on the  hot grill and cook over a low flame.  Cook until the juices run clear or the internal temperature reads 180F.

While the meat is cooking, combine rice, 1 c stock, 1tsp chives and 1/4 basil.  Bring to a boil, cover and simmer for 15 minutes or the rice is tender.  Remove from heat and set aside.  Also, prepare the herb sauce by combining the stock, lemon juice and butter.  Simmer on low until the butter is melted.  Remove from the heat and add the remaining ingredients.

Serve the chicken on a bed of rice and drizzle the herb sauce over the chicken and rice.  For a full grilled meal, serve with grilled fresh veggies.  Enjoy!

Happy Garden Eating!  :D

Plant of the Week: Chamomile

Chamomile (Matricaria recutita) (photo credit)

This week's plant of the week comes at the request of my husband.  He was looking for a warm decafinated beverage this evening & I suggested some nice herbal tea.  After choosing his 'flavor', he looked at me and said, "What is chamomile and where does it come from?".

I told him it is a flower and common 'weed'.  While this answered his immediate curiosity, he asked me to dig deeper and see what else I could tell him.  My digging has been interesting so let's sit down together and learn about chamomile over a nice hot cup of tea! ;)

Chamomile comes from the Aster family (Asteraceae) and is a common name that is used for several different daisy-like plants though it is the German chamomile that is commonly used in tea.  A chamomile plant typically has several flower heads with white ray flowers (exterior petals) and a 'button' of yellow disk flowers in the center.  It is sometimes referred to as the pineapple plant because that 'button' of disk flowers looks like a pineapple and the plant has a sweet smell that is released at the slightest touch.   The plant is labeled a weed by many because it is extremely easy to grow from seed and can grow in some of the lowest quality soils.  Care should be taken if you plant chamomile in your herb garden, to dead head the flowers before they go to seed to keep them from becoming a weed problem.

Chamomile has been used as a household herb for centuries.  It was commonly strewn over the floors of homes to cover unpleasant smells and as a insect repellant in medieval Europe.  At some point people recognized that it has a calming effect as well and began to drink it as a tea to relieve stress and prepare for getting a good nights' rest.  Even today it is drank by many for that exact reason.  It is also called upon as a soothing beverage for an upset stomach, or can be used as a yellow dye if you are looking for a natural dye.  The National Gardening Association has a variety of articles relating to chamomile and it's current and historical uses if you want to do some exploring.

Next time you need a warm beverage to soothe away the stresses of the day, grab a cup of chamomile tea and relax with a good book for a few minutes before you head off to bed for the night.

Happy Herb Gardening! :)

Plant of the Week: Onion

Onion (Allium cepa)

Since we looked at garlic last week, I thought it would be a good time to learn a little more about it's close cousin the onion.

The common onion is probably the most widely used herb in the world and is used for culinary, medicinal and household purposes.  The onion belongs to the genus Allium like its cousins garlic and chives.  It commonly comes in three colors (white, yellow & red) and can have a strong pungent flavor or a mild 'sweet' flavor.  As a rule, the more pungent varieties have a longer storage life than their 'sweet' kin and are found year round in the supermarkets.  Until recently, the sweet varieties were found in stores only in the spring, but horticulture experts have developed 'new' varieties that are available at other times.  Many of those varieties are also available to home gardeners from mail order catalogs. :)

Onions require a long growing season and are most often planted from sets, small bulbs about the size of a dime in diameter, that are purchase from a garden center.  If you are looking for some of the more exotic and/or sweet varieties you will most likely have to start them yourself 8-12 weeks before your last spring frost or mail order them.  Plant your sets outdoors as soon as the weather will permit in well drained soil and full sun.  Prepare the soil by loosening the top 12 inches and mixing in 2-4 inches compost.  They should be spaced 4-6 inches apart.  Water them so that they get the equivalent of 1 inch of water a week but don't let them set in wet soil or they may rot.

Harvest onions when the tops naturally decline and fall over.  By this point, they should also have a papery brown/yellow skin around them.  After they are harvested, set them in the sun for a day or two to cure before storing them in a well ventilated, cool and dry location.

Happy Gardening! :)

Plant of the Week: Garlic

Garlic (Allium sativum)

This week's Plant of the Week, comes at the request of a Facebook reader.  Check out my Facebook page for more interactions and always feel free to shoot me a question or request either via Facebook or e-mail.

Garlic is one of the most widely used herbs world wide.  Most cultures and cuisines include the use of garlic in some form.  The herbal medicine community claims it has a variety of anti-microbial properties, and don't forget that garlic wards off the roving vampire and werewolf in your neighborhood. ;)  All jesting aside, garlic is a popular herb in both the kitchen and the medicine cabinet and is a great addition to any herb or kitchen garden!

Garlic belongs to the genus Allium along with onion and chives.  It is divided into two subspecies that are easily separated based on where they grow.  The soft neck sub-species is grown closer to the equator while the hardneck is grown in colder climates.  For those of us in the northern latitudes of the United States there is no question that the subspecies of choice for us would be hardneck (Allium sativum sub. sativum).

Garlic is cold tolerant but requires a longer growing season to produce a bulb of decent size so it is recommended that garlic be planted 4-6 weeks before the ground freezes in northern climates.  By planting a month or so before freezing, the roots are able to establish and it is ready to start growth as soon as the soil warms up in the spring.  In very cold locations (like most of North Dakota!) you may want to cover with several inches of mulch to prevent winter kill, but be ready to clear the mulch in late winter/early spring.

Garlic are versatile and can be planted in most any soil but prefer soil with a high organic material content.  Select a location that is mostly sunny and incorporate 4-6 inches of compost in the top 12 inches before planting the largest garlic cloves about 2 inches deep and 4-6 inches apart.  All of the literature I read said to not separate the cloves from the bulb until you are ready to plant.

Harvest garlic when the tops start to dry out.  Let them dry out (cure) for several days before storing them.  Store harvested garlic in a cool but dry location.  Garlic can be pickled in vinegar or wine for long term storage, but do not store in oil as it can breed botchilism.

Have you grown garlic before?  I'd love to hear about it.

Happy Gardening! :)

Herbed Imitation Crab Salad

I have been trying hard to be intentional about using fresh herbs for cooking this summer and today I just have to share my new favorite kitchen creation.  It uses fresh chives and dill.

I am a huge fan of crab salad and couldn't resist trying a recipe I found online that called for not just one but two fresh herbs.  I wasn't completely happy with it and started making adjustments to meet my taste (I'm the only one in my house who will eat crab salad so, yes, it was all just for me!).  Here is my final product.

Herbed Imitation Crab Salad

• 1 pkg imitation crab (chopped or shredded)
• 1/2 c sweet onion (finely chopped)
• 1/4 c celery (finely chopped)
• 1/4 c dill pickle (finely chopped)
• 1/2 can black olives (sliced)
• 1/4 c cheddar cheese (shredded)
• 1/3 c mayonnaise
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 1 1 Tbl sugar
• 1 tsp yellow mustard
• 1 Tbl garden fresh chives (chopped)
• 1/2 tsp garden fresh dill (I finely chopped the stem, leaves & flower)

Combine all of the ingredients in a medium bowl.  Stir well and chill at least one hour (I recommend overnight) to allow all the flavors to release and incorporate.

Serve by itself, on crackers or I recommend as a sandwich on a nice crusty bun, a couple leaves of garden fresh lettuce. I hope you enjoy this as much as I have the last couple of weeks! ;)

I'm sorry I don't have a picture.  I didn't think to take one before I ate it all.

Happy Gardening and Eating! :)

Plant of the Week: Dill

Dill (Anethum graveolens)

What is the first thing you think of when I say... pickles?  Ok, it's probably cucumbers, but what's next after that?  Dill?  It's definitely dill for me.  What would a pickle be without dill?!?! ;)

Dill is a versatile culinary herb.  The leaves, stem, flowers and seeds are all flavorful and used in the kitchen.  Dill quickly looses flavor when dried.  It does holds its flavor better if quick frozen, but just for a few months.  A word of caution, if you choose to freeze dill be sure to double or triple bag it to keep it from imparting its flavor to your entire freezer!

Dill is an annual herb that produces an umbel (umbrella shaped flower) on a tall slender stalk with fine, feathery leaves.  Common dill can grow to about 3 feet tall, but shorter and more compact varieties can be found as well. Dill tolerates the cold well and can be planted before the last killing frost in the spring.  It prefers a sunny location with well drained soils.  You may consider succession planting to keep fresh tender leaves available for a longer period of time.

Leaves (often referred to as dill weed) can be harvested once the plant has 4 or more leaves.  When the weather turns warm the plants will bolt (produce flowers).  If you allow the seeds to mature on the plant, it will self seed for the next season.  To harvest the seeds cut off the umbel just as the seeds begin to turn brown and hang it upside down to dry over a paper towel or piece of paper.  Collect and store the seeds in an airtight container as they fall off.

Note:  As I went out to get pictures today, I discovered that our neighborhood rabbit must like dill.  Today's picture is of the one and only dill that I could find in my garden that had not been eaten off at about 3 inches off the ground. :( 

Happy Herb Gardening! :)

Plant of the Week: Thyme

Thyme (Thymus sp.)

I'm back to my summer fascination with herbs again this week.  I just couldn't stay away, but I think it is time we had a look at thyme. ;)

Thyme is a hardy perennial herb that tolerates cold and drought fairly well.  It likes full sun and should be planted in well drained soil.  Like chives, it is a good herb for a new gardener or someone who doesn't claim to have a 'green thumb' because of its hardiness.  It has been in use at least as far back as the ancient Egyptians who used it as part of their embalming spices, but it is used today for culinary and ornamental purposes. 

Most culinary thyme is the  English thyme variety according to the National Gardening Association, but there are many varieties/'flavors' of thyme.  Thyme releases its earthy flavor slowly and so is best added early when cooking with it.  Most information I have read says that it is not overpoweringly strong, but my family finds it strong and prefers it used in very small quantities.  Harvest thyme all summer.  Just strip the small leaves off from the woody stems and use whole or chopped depending on the application.  It can be dried or frozen for post growing season use. Thyme typically grows between 8 and 12 inches tall and should be trimmed to control the woody growth and keep the leaves fresh for kitchen use.

Creeping thyme is smaller and forms a good edging or rock garden plant.  Its woody stems and small green leaves offer a nice backdrop to the little lavender flowers.  The small flowers are also a great source of nectar for pollinators like honey bees.  My herb garden is buzzing with activity between the thyme and oregano right now.  :)

Next week I have one more herb I'd like to explore with you before we turn our attention to some other plants.  I hope you have been enjoying this exploration of the culinary herbs as much as I have.

Happy (Herb) Gardening!  :)

Plant of the Week: Basil

Basil (Ocimum basilicum) 

 

(Thanks to Jenelle at Frugal Family Feasts for the photo!)

To continue my recent herb theme, this weeks' plant of the week is basil.  It is a herb that you will want to have around if you do any Italian cooking at all. What would spaghetti sauce be with out basil in it?!?  And don't forget one of my personal favorites, basil pesto! 

Basil joins the ranks of oregano, marjorum, mint and other kitchen herbs in the mint family.  It comes in a variety of colors and 'flavors', but the most common is Sweet Basil.  It has a very strong flavor when fresh, but looses  flavor when it is dried.  You may want to consider freezing it to keep more of the flavor if you are wanting to preserve some for later use.

Basil is a heat loving plant and does not do well in the cold.  Either start it indoors early in the spring or direct seed it in the soil after all chance of frost has past, and be sure to harvest it before the temps start dropping below about 40 at night.  Plant basil in full sun, but keep it well watered.  Even though it is a warm season plant, it wants to keep its toes moist so mulch and water it regularly during dry periods.  

Harvest the leaves just as the flowers begin to form for the best flavor.  Pinch off the ends and remove all flowers to extend its optimal harvest season.  According to the National Gardening Association, you can cut it back so that there only remains two growing points and get a second but smaller harvest.

Our cool, wet spring and early summer has been hard on my basil this year. (I'm sure the tossing in my greenhouse On Memorial Day didn't help either!)  I covered them with a plastic jug cloche yesterday and then it turned hot and I had to remove them.  Hopefully they'll perk up with this warmer weather. 

Did you plant basil this spring?  Have you tried any of the less common varieties?  What did you think?

Happy Herb Gardening! :)

Plant of the Week: Mint

Chocolate Mint (Mentha sp.)

In honor of the 1st day of summer (yesterday), the plant of the week this week is mint.  Why mint?  Well, who could turn down a refreshing glass of mint ice tea on a hot summer day?  :D

The mint family, Lamiaceae, is abundant in our kitchen as oregano, marjorum, basil and others fall into the family with the 'mints' (spearmint, peppermint, chocolate mint, apple mint, etc).  This is a relatively distinct and recognizable family of plants because they have square stems; a characteristic that is not overly common in plants.  I am often reaching out and rolling plant stems between my fingers if I think they may belong to the mint family and smelling for that infamous 'mint' smell on my fingers. ;)  Mint flowers appear in mid to late summer and are some shade of purple, ranging from almost white to a dark lavender. 

Mint prefers cool, moist locations but will survive almost anywhere.  It should be planted with forethought and planning because it spreads easily and is often considered a weed in gardens.  Mint put out runners above or below ground and many species will also root from the stem wherever they touch the ground.  I planted my chocolate mint in a large pot with the bottom cut out.  I then buried the pot in the ground.  The pot keeps the mint contained so that I can enjoy it's culinary delights without cursing its weediness!  Every couple of years I lift the plant out and do some major thinning before I replant it. 

Mint leaves can be harvested throughout the growing season for kitchen use or all cut back at one time for preserving.  Leaves can be dried, frozen or steeped in hot water and processed into jelly or syrup.  "Green" jelly is a kid favorite in my house & I enjoy mint syrup over crushed ice as a hot evening treat.  I also have a refreshing fresh fruit and mint salad that we enjoy during the summer berry season.  Do you have any favorite uses for fresh mint?  I'd love to hear about it.

Happy Herb Gardening! :)

Plant of the Week: Oregano

Oregano (Origanum vulgare)

As I shared last week in my post on chives, I'm really wanting to put my fresh herb garden to use this summer so I'm focusing another common backyard herb, oregano, this week.

Believe it or not, oregano is a member of the mint family! It is also close cousin to marjoram, another common kitchen herb.  Oregano is native to the temperate climates of Europe, but can be grown as an annual in colder regions.  I planted oregano six years ago in my herb garden and it comes back year after year no matter how cold we get.  It has even seeded itself into my lawn and survived multiple winters so I'd say it can handle the cold pretty well!

The National Gardening Association suggests that you be sure you purchase Greek Oregano (Origanum vulgare hirtum) rather than Common Oregano (Origanum vulgare) when planting for culinary use because common oregano lacks flavor.  Oregano easily establishes from seed and should be planted in full sun.  They have a pretty lavender flower that is enjoyed by all kinds of pollinators, but I would suggest removing the flowers before seeds set to avoid unwanted spread.

This flavorful herb is often used in many ethnic cuisines, but I'm most familiar with its use in Italian, Latin American and Southwestern dishes.  (It is an important ingredient in my canned salsa recipe that I will be putting to use again this fall!)  The leaves are most flavorful right before flower, but can be harvested at any time for fresh use.

One final note, oregano has some antimicrobial properties but they have not been scientifically validated according Wikipedia.  Maybe that's why my homemade spaghetti sauce seems to have a never ending life in my refrigerator! ;) Gather some fresh oregano and enjoy some spaghetti, pizza or salsa in your home this week.

Happy Herb Gardening! :)

Plant of the Week: Chives

Common Chives (Allium schoenoprasum)

Garlic Chives (Allium tuberosum)

One of my favorite backyard herbs is chives.  I love to chop them up and put them on potatoes with a little sour cream, but I don't have any recipes that use chives. I am not very good at using fresh herbs in my kitchen in general.  That is something I'm hoping to get better at this summer. :)

Chives are part of the Allium family which makes them a close relative to the onion.  Along with their use in the kitchen, they are often used as a companion plant to deter unwanted insects in the garden.  They come in two 'flavors'; the traditional (common) onion-like, and garlic (aka Chinese chive).

The common chive produces a smaller umbel (umbrella shape) of purple/white flowers in late May or early June while the garlic chive displays a larger umbel of white flowers in the fall.  Both will easily self-seed.  It is in your best interest to clip off the flowers before they set seed or you will be weeding out chive seedlings in the spring.  (Trust me, I've been there!)  They also duplicate from the root and after a couple of years you will want to split your clump.  A great use for that extra clump is to transplant all or some of it into a pot in the fall and keep it inside for kitchen use over the winter, or pass it on to a friend.

Chives are very easy to start from seed or transplanted after splitting an established clump.  Plant in a full or mostly sunny location.  They require little water to survive once established and are not fussy about the soil either.  They are a great starter plant for someone new to gardening or who doesn't have a 'green thumb'. ;)

I plant my chives in bottomless pots set into the ground to give them some containment.  This helps me set limits to how big I let the clumps get before I split them & know what I should weed out when I don't get the flowers clipped off before they set seed.

If you have a great recipe or use for chives, I would love to hear about it!  I'm in the mood for some garden adventure, but especially ones that I can take into the kitchen. :D

Happy Gardening! :)