Berry Picking This Morning - Two You May Not Know.

Dear Folks,

These two great varieties of berries give me multiple crops each year.  This is one of those 'seasons'.

The dark berries are a tomato relative called Wonderberry sometimes called Sunberry-- (Solanum burbankii)

A sweet berry with a hint of its tomato connection in the background of taste. They have a lot of seeds in them but are very soft and the whole berry is totally enjoyable.

I like them fresh, but some folks like to make pies with them.  If I ever get a designated spot for them I will have enough for pies.  For now I let them come up in most areas of the garden.  That is one of their traits - they freely re-seed wherever.  For me it is not a problem, but you may wish to keep them a little corralled in your gardens.  Happy plants can get about 18 inches tall.

You can find the seed at Baker Creek   It is an heirloom and the seeds breed true.

Next up are my white -- yes those are white and fully ripe strawberries, and red Alpine Strawberries (Fragaria vesca).  Related to the wild strawberries these berries pack an amazing flavor in a small package and are incredibly fragrant when ripe.  You can smell them as you approach the patch..

Unlike the larger strawberries, Alpines send out few runners, rather seeding in place (or wherever the seed ends up).

White Alpine Strawberries have a couple of unique qualities. The first is their taste -- tropical with a hint of pineapple.  The second nice quality is two-fold, birds have difficulty seeing white and yellow fruit, so you get more to harvest for yourself.  The other aspect is the foliage of both white and red tends to ride high and canopy the fruit, further shielding them from the critters.

Baker Creek also carries the seed for varieties of these Alpine Strawberries

I have been growing all three of these berries in my gardens for years and because I really enjoy them I tend to let them go were they will, but you can certainly establish your garden borders for them.  They will reward you with years of production.  They will grow in full sun or with some afternoon shade.

I highly recommend your adding these great berries to your garden.  If you get the seed, you can under-sow (under the canopy edge) of existing garden plants NOW.  Both types of berry germinate freely most of the year, with the exception of "our" deep winter (December-January).

The Alpine's are a bit fussy about transplanting, so if you need to start outside of the ground, my recommendation is jiffy pellets where you plant the whole pellet in the ground when you are ready to transplant.  Wonderberry plants are a little more forgiving, however with both plants be careful of the roots when transplanting.

My next Free Seed Share at the Mesa Farmers Market will be Friday, June 24th - 9 a.m. to Noon.

I "may" have seed for these berry plants.  I will have to see what produces mature seed - if I don't eat all the berries :-)

Check out my books and calendar on Amazon.

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Have a great day in the garden and kitchen!

-- Catherine, The Herb Lady




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Mother's Day Ends a Week of Celebrating Herbs!

Dear Folks,

This year National Herb Week runs from Monday, May 2nd to Sunday May 8th.

National Herb Week begins the first Monday of May and ends each year on Mother's Day, a fitting and fun combination of celebrating love and the fragrance and helpfulness of herbs.

Pictured is my Arizona Wild Rose.  You did know roses are herbs didn't you!

If you are looking for flowers considering adding some fragrant herbs to the roses and other flowers and create a one of a kind  bouquet for Mom.  She will remember it long after the flowers fade

. . .


As a gardener, cook, writer and lecturer on all things edible, and particularly herbs, I have some ideas for gifts for your Mother, Grandmother or someone has been like a mother to you, which can extend her special day by gifting some useful books or calendar, or take her to a lovely lunch / lecture.

Here are some belated gift ideas are:

My special "Let's Talk Culinary Herbs" lecture at the beautiful Lavender Herb Farm  in Chico on your choice of May 13 (Friday) or May 14 (Saturday).  Read my full blog post on the lecture and how to register ($20 / person).

Perhaps Mom or Grandmom enjoys gardening.

My month-by-month wall calendar helps her know what to plant each month in the Valley, including herbs, vegetables, fruits and edible flowers.

My beginner's guide to gardening more successfully in the desert is a good reference book with gardening tips, month-by-month planting and some recipes to get your started.

If she likes to cook my 101+ Recipes book featuring herbs and spices for flavor FIRST is a favorite of my readers for how prepare meals full of flavor with less salt and fat.

And my newest cookbook is a unique take on a 12 Course Victorian Meal (you don't have to prepare them all at once!) using one or more herbs as the focal point.

You can also find all of these on Amazon

I hope your Mother's Day celebrations, whether your own or shared, are lovely, fun and serene.

Find me on Facebook.

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

A very Special Lecture Opportunity -- "Let's Talk Culinary Herbs"

Dear Folks,

I was invited to present a lecture at the Lavender Herb Farm in Chino Valley by Linda, the owner.  This lovely farm is a pleasure to visit and a perfect location for this topic.  Plus I LOVE lavender :-)

I am very pleased to have this opportunity to present an in depth talk on culinary herbs A to Z.  I hope you are able to attend one of the days.

“Let’s Talk Culinary Herbs!”

Presented by Catherine, The Herb Lady
Hosted by Linda of Lavender Herb Farm, Chino Valley, Arizona

This, approximately 2 hour, program is offered on your choice of Friday or Saturday

YOU MUST CALL to register for either day.  Linda is unable to accept any reservation via email.

May 13 or 14, 2016
12:00 p.m.
$20.00/person
Lavender Herb Farm,
1907 North James Drive
Chino Valley, AZ 86323*
928-636-5270

Enjoy an afternoon of discussion on the fascinating subject of culinary herbs, A to Z with Catherine, The Herb Lady, while enjoying a delicious, herb inspired light lunch.

Using culinary herbs first when seasoning and preparing your foods reduces the need for salts and oils (and we do need some of these), while enhancing the flavor and satisfaction of enjoying your meals.  And they are good for you too!  Many culinary herbs aid digestion and boost your immune system.

Catherine will discuss the role of essential oils in the flavor and fragrance of herbs, growing and methods of preserving them, and most important, the wonderful variety and ways to use them in your cooking.

About Catherine, The Herb Lady

Catherine "The Herb Lady" Crowley, considered an expert in edible landscaping in the desert, writes and teaches how to grow edibles in all their wonderful variety, both usual and unusual, and then, how to cook with them, including low fat, low salt and meatless dishes.

"The Herb Lady" has been gardening for over 3 decades. During the "budding" part of her gardening "trowel & error" she was personally responsible for a lot of "green death," and from those lost friends, she has learned a great deal and developed her personal gardening philosophy – "enlightened neglect."

Catherine has taught classes at various locations private and public including:

– Boyce Thompson Arboretum, lectures, cooking demonstrations and events such as the Annual Herb Festival

– Desert Botanical Garden (the summer and fall of 2006 she was an expert consultant to the installation of the Herb Garden at the DBG)

– Corporation and Companies / Garden Clubs / Municipal Wellness Training / Public Education Events and other events private and public

--Catherine, wrote for the East Valley Tribune as a contributing columnist for over 4 years, on the subject of growing and using edible herbs.

– She was a regular guest on streaming radio with Ed Phillips at The Arizona Almanac.

Catherine blogs and writes an irregular internet newsletter on greening, gardening and cooking in the Valley of the Sun, and also participates in the Mesa Farmers.Market.

***Please call Linda for your reservations @ 928-636-5270.***

*The farm is approximately 2 to 2.5 hours drive from the valley depending on your location.  Chino Valley is north of Prescott and Prescott Valley.

Linda (Owner)
Lavender Herb Farm
1907 North James Drive
Chino Valley, AZ 86323
928-636-5270
http://www.lavenderherbfarm.com




-- Catherine, The Herb Lady
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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Oreganos To Know, Grow and Love.

Dear Folks,

I grow 3 types of Oregano and thoroughly enjoy them all.

Actually I grow a fourth Oregano for its beautiful flowers but not its flavor. Hopley's Purple Oregano   I don't have a picture right now - the ground around and under the plant is a purple confetti vision in the late spring.

The Origanum Family includes two of the three and also includes Marjoram (Origanum marjorana) which has a very different flavor from the Oreganos discussed today.

First up is Greek Oregano Origanum vulgaris hirtum.  The herb most associated with Italian and Greek cooking.  There is an Oregano called Italian Oregano but it is not THE herb most people think of.  Greek Oregano has a peppery bite strong enough to bite back a bit if you bite into the fresh leaf.

So associated with Italian foods like pizza and sauces to substitute a very, very mild tasting Oregano would simply not work flavor wise.

Most chefs call for using Greek Oregano dried, but it is a choice.  In the picture this patch of Greek Oregano also contains some of my Jerusalem Artichoke plants and some Nasturtium flowers.

Next is Syrian Oregano Origanum Maru.  Syrian Oregano is the Hyssop of the Bible and is also called Za'atar in the Middle East where it is the anchor herb for the spice mix by the same name.  When Syrian Oregano is not available English Thyme is often substituted, which is acceptable, but does not have nearly the complexity of the savory and almost sweet tasting herb.  One could call Za'atar the salt and pepper of the region.  It is used in many, many dishes.

The spice is a mixture of Syrian Oregano, Sumac Berries (lemony taste) and sesame seed.  It is a lovely spice mix.

Syrian Oregano has a slight gray coloring to the leaves.  In my bee post yesterday, I showed a bee on Syrian Oregano flowers.

The final Oregano is Mexican Oregano Lippia graveolens, a relative of Lemon Verbena.

This oregano has a wonderful flavor and fragrance.  I like to use this in vinaigrette dressings.

While each of the Oreganos has its own flavor and goes well with certain foods, I would encourage you to experiment with each of them.

Think of them as you would wine or beer varieties, experimenting with them singly and as a part of your own blend of go-to-mixes for what you love to make most.

For any herb place a pinch in your hand, rub it and smell.  If you are looking to try making a blend, add another herb, rub, smell, repeat.  Your nose - knows as your taste buds are unique to your sense of smell.

For an idea of making your own blends, how about making your own bouillon.  I knew I would get a good flavor and scent when I went about drying my own bouillon mix, but I was blow-away by just how wonderful it turned out.  Check out my post on sun drying your own mix of what grows in your garden.

Enjoy!   

Growing Oreganos

All three of these wonderful herbs grow very well here in the valley.  They like full sun but can tolerate some shade.

They are all hardy perennials, however in sustained killing frosts the Mexican Oregano can suffer damage.  In a super hard freeze about 8 years ago my 7 foot Mexican Oregano (with a trunk diameter of about 7 inches) died back, struggled to come back and finally did not make it.

Greek Oregano is a trailing ground cover with upright new growth.

Syrian Oregano is a low mounding bushy type of growth.

Mexican Oregano is a shrub.  My current plant is about 4+ feet tall depending on where you measure it.  It is kind of the "wild hair" variety of growth and takes pruning well.

All flower in the spring. All dry very well for storage.

The Greek and Syrian Oregano can be grown from seed (I got my Syrian seed from Bake Creek).  If you do want to transplant now or going into the heat, harden off the plants first by introducing them into the sun over the course of several days (1 hour first day, 2 hours second day, repeat until 4 hours in sun), then transplant, water in well and water every 2 days then back off watering to every 3 to help the roots grow down.  Gradually increase the amount of water with less frequency.  My established gardens are watered every 5 days this time of year and will go down to every 4 days as the heat goes higher.

I hope you decide to add one or more of these great herbs to your garden.  For best success, plant in the fall.  

. . .
 
You can find me on Facebook: 

My books and month-by-month planting calendar are available at my publisher's site page.or available through links on the sidebar here on the blog.


 
Have a great time in your garden!

-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Bee Hive/Swarm On Your Property - Can it Be Saved or Rescued?

Bee On My Flowering Syrian Oregano

Dear Folks,

This is a follow up to my post the other day on May Gardening Tips and my comments about Bee-Aware and calling the Fire Department who will destroy the hive.

I received a note from a reader who asked why I did not list some beekeeper / rescue organizations who can recover the hive and keep the hive/swarm alive.

It is a good question and the reason I did not address it is most people who encounter a hive / swarm on their property are too concerned about the safety of their family and pets to do more than call for First Responders.  I wanted folks to know the Firefighters do not have a choice in destroying the hive because of the Africanized Bee problem.

Sooooo, let me give you 3 stories and several resources for beekeepers who MAY be able to rescue / recovery the hive.  I say MAY because of two of the stories which are very typical.  Bee recovery folks are brave and knowledgeable individuals who capture the hive, kill the queen and replace her with a gentle bee variety who in short order morphs the hive into a non-africanized colony by immediately laying eggs with her gentle disposition.

Story 1
My Deane is a retired Fireman/EMT and was a beekeeper and loved his bees like pets.  He cared for them in the best ways possible.  I learned much of what I know about bees from him.

While still active, one of the many bee calls came to his station.  Remember he knows bees.  A swarm had invaded the side of a shed and a beekeeper had been called out.  As soon as the beekeeper, who was dressed appropriately started to work the swarm broke over him and was in full rage mode.  When Deane and his crewmates arrived the huge swarm (probably 50,000-75,000+ strong attached the crew.  Those who were in full protective gear needed to get the beekeeper away and pull the foam hose to start spraying the bees and shed.  After everything was settled down, the bees dead and the beekeeper safe, Deane looked at his glove.  He counted 11 stingers per inch on his glove.

A fully enraged hive/swarm is unrecoverable.

Story 2
My cousin and I, along with Deane, feel very strongly about trying to save the swarm rather than kill it.  She noticed activity outside the front of her house near the lower windowsill.   She called me and I gave her the name of a beekeeper who rescues hives and uses them for pollinating orchards and such.

He arrived and determined the swarm had invaded the interior of the walls and there was no way to recover the hive (because there was no way to get to the queen - if you capture the queen the hive will follow into the box or container) without pulling out the front of the house.

She had to call an exterminator who said it was one of the worse jobs he had to do because of how far into the wall the swarm had gotten.

If the swarm gets into the walls or attic of buildings it is impossible to rescue / recover them without destroying property.

Story 3
One of the many aspects of dealing with bees is to 1) not do anything stupid, and 2) understand their typical behavior.

We are careful to move slowly among flowering plants because the girls are doing their job pollinating and because we ALWAYS have things blooming in the garden to encourage them to visit, often.

I wear light clothing colors.  There is a good theory that dark colored clothing is so similar to the bees enemy the bear that the dark colors can irritate them.

If they are near you, DO NOT OPEN your mouth.  They do not like human breath.  Don't swat at them.

So, one morning some years ago I was working in the front of my old home under / near a tangerine tree in the spring.  I am so used to the hum of bees working the flowers near me I never give it any thought.

I was bending over under the tree, stood up and found myself INSIDE a swarm.  They moved that fast into and around the tree.

I immediately stood very still, took stock of where I was, whether the queen had landed on me (that would have made it more difficult but not impossible to be safe), kept my mouth shut and tried to ease my breathing and relax.  It was an equal distance to my front door or my car, so I decided to ease myself towards my car because I had elderly neighbors who I was concerned that they may be outside.

As I slowly back away from the tree the swarm started to "flow" with me like water, but the further I got away from the tree the flow of bees started to eddy back toward the tree where the queen was.  I got to the car with nary a bee near me, got in and made sure the windows were up.

I determined the neighbors were not out, got out of the car and made my way safely to the house and called everyone and told them not go outside until they heard from me.

I Was Not Stung!!

Swarming bees are filled with honey for the trip.  They do not want to get into a fight, they want to find a home and are following their queen.  I did not do anything to annoy them or endanger their queen.  In a while they determined the tangerine tree was not suitable for them and the swarm took off.

Swarming Is A Natural Process of splitting hives and most swarms never present a problem.  If you tree bees, hives and swarms with respect you will not be in danger.


The bottom line is - yes swarms/hives can sometimes be recovered or rescued, but only by professionals.  And sometimes the hives have to be destroyed to protect people and animals, even foolish people who do stupid things to bees.



Beekeepers or Services who can SOMETIMES rescue hives:

Bee Rescue and Removal Service and Local Organic Raw Honey
480-773-0073


Dan Punch
480-298-7983 
Dan also foster's bee hives on people's property.

Dave Petersen
Gilbert, AZ
Phone: 480-221-6875
Email: dave@swbaz.com

AZ POLLINATORS  - have beekeepers in Tucson and Phoenix area
PLEASE EMAIL
DBIES3@YAHOO.COM
FB OR PRIVATE MESSAGE
David Bies! THANK YOU!

928-607-4757




I hope this helps you understand bees more and what options you have if you encounter a swarm / hive on your property.




-- Catherine, The Herb Lady If you enjoyed this post, subscribe in the upper side bar link, to get all my posts! Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

May Planting - Plant, Sow, Harvest Seeds, And Tips!

Dear Folks,

My Ripe Alpine Strawberries - Yesterday!!

If you are new to gardening in the desert, it is all about planting at the right (optimal) time for best success.

May is one of those months when desert gardeners get either excited (more flowers and fruit ripening) or apprehensive about the impending hot weather.

Timing is everything in our gardens, so sip a cup of iced sun tea and read on.

If you have children or grandchildren read my post on making Sunflower Houses or Teepees.

MAY PLANTING:
Artichoke, Jerusalem
Beans, Soy
Cantaloupe
Cucumbers
Eggplant
Fig Trees
Fruit Trees (With Care)
Melons, Musk
Okra
Peppers, Sweet
Peppers, Chilies
Potato, Sweet
Squash, Summer
Squash, Winter
Tomatillo
SEED IN:  Basil, Chive (Garlic or Onion), Epazote, Perilla, or Catnip-- making use of the canopy of flowering or vegetable plants.

EDIBLE FLOWERS TO PLANT:

Impatients Wallarana
Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii)
Portulaca
Purslane
Roselle (sow)
Scented Geraniums
Sunflower

GARDEN TIPS for May
    By the end of the month harvest the rest of your potatoes, keeping the smallest ones as “seed” potatoes for next January — store in cardboard egg cartons in your crisper -- don't store near other vegetables or fruits.

Bee-Aware!
    As more and more flowers open and fill the air with their perfume, all the pollinators enjoy the garden as much as you, including bees.
    Swarming is where a new queen goes looking for new digs, taking with her some of the workers (as many as 50,000).  Swarming bees are a challenge to deal with because of the Africanization of the honey bee population.
    But intelligent handling of any contact will not result in a problem for you. First, the bees are not interested in you.  They are usually filled with honey for the new trip and interested in finding a new house before the supply runs out.
    Wear white or light colored clothing while gardening.
    Do not do stupid things to bees!  That should be self-evident, but some of the reports of bee encounters makes me wonder how we have survived as a species.
    If you are near a swarm or they get near you:
    a.  Move slowly and do not make aggressive moves.
    b.  Walk slowly to a house or car and get inside until the swarm moves off.  Keep all pets, children and other people from the area.
    c.  Do not go into the pool!  If the bees have been aggravated, they--will--wait--for--you!
    d. Usually the swarm will move off within a short time.
    e.  If they do not move off, then you have to call a professional service or the fire department.  They will kill the bees.  They do not have a choice because of the danger — and you do not have a choice as a homeowner — they either have to kill the swarm or you have a hive full of dangerous 'neighbors.'

Transplanting and Sowing

This time of year we are in one of those transition times, where going from mild to hot can occur in one felled swoop of heat.

Transplanting vs sowing can be a challenge as transplanting can stress the plants.

1) Harden the plants off by placing in the sun 1 hour then moving to shade, next day in sun 2 hours, move to shade - repeat until the plants have been in the sun for 4 hours and you can transplant then with a whole less stress and shock to the plant.  If the temps are already in the 90+ range double the days for each hardening, e.g., 2 days for 1 hour, then shade, 2 days for 2 hours then shade.  Your plants will thank you by being less likely to die as soon as they are put in the gorund!

2)  Use my "flower mulching" technique for transplant in warm/hot weather.  Get a six pack of flowers at the nursery and either plant your target plant (basil for example) and surround the basil with the flowers (about 5 inches apart), OR plant all at the same time -- imagine a 12 inch circle and plant the basil in the center and 4-6 flower plants around.  Flower mulching canopies the soil and shades the sides of the basil, while allowing the basil to get all the sun it needs.

Use edible flower plants like impatiens wallerana and portulaca to provide 'mulch' around the new transplants.  You can also use Sweet Allysum another edible flower but it can be a bully if it is really happy.  The portulaca does the gardener the supreme favor of dying off completely when the cool weather comes in the fall, although it may reseed next late spring.

3) Sow seeds under existing plants, just under the edge of the plant/flower canopy.

Both the "flower mulching" and the "edge sowing" are variations of the "nurse plant" concept seen in the desert where the cactus seed settles at the base of a Mesquite tree.  Shielded from birds and other critters, the seed, is held in place, watered with the rain and grows up with the mesquite protecting it.

Consider SWEET POTATOES to be planted in late May through early July.  They need 90-120 days of warm weather to grow properly.  I've planted in huge containers and in-ground using leaf cover as I do with the Irish potatoes.  In fact I sometimes use the same bed, planting the sweets after I harvest the Irish.

In case you don't know sweet potatoes, unrelated to the Irish (Solano) family, are completely edible, tuber, leaf and vine.

The sweets can produce an amazing amount of leaf and vine cover so be prepared.  Some varieties are more bushy than others.

Seed Saving

Catching the seed from winter crops like sugar peas, lettuces, celery, parsley, radishes etc. is a way to save money AND get stronger plants the next year.  “Regional adaptation” grows plants more and more suited to your backyard and the area you live.  Remember to perfectly dry them.  I store in paper envelopes labeled with harvest date, in a cool, dry, dark place until next planting time.

Looking at head to June and July, there is little suggested planting options for June, but by mid-July be ready to start seeding (not transplanting) for the fall garden.

If that sounds counter-intuitive, think about wanting pumpkins for Halloween or Thanksgiving and count backwards 90 - 120 days.

Mid-July you can under-seed tomatoes (choose short-maturity varieties) and basil for a fall crop, if you do not have tomatoes or want more.  Tomatoes give us two crops a year (spring and fall) if planted in February.  They stop setting flowers in the middle of the summer because the nights (not the days) are too hot for the pollen to activate.

Save Wood Herb Stems

Harvesting or pruning herbs?  Save woody parts to throw on the grill coals the last 15 minutes to add herb smoke flavor to the food - or better yet do it from the inside out, use woody, soaked branches of herbs to make kabob skewers.

. . .

My Month by Month planting Wall Calendar gives you my monthly tips at your "finger-tips".

Amazon

My Publisher's Site




My Beginners Guide to Edible Landscaping in the Desert is popular with those who want a quick reference guide.  "Edible Landscaping in The Desert Southwest: Wheelbarrow to Plate"

Amazon

My Publisher's Site









Have a wonderful Month in Your Garden and Kitchen!


-- Catherine, The Herb Lady
If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!
Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Epazote, The Herb, and Sun Drying!

Dear Folks,

Epazote (Chenopodium ambrosioides also called Dysphania ambrosioides) is a naturalized herb in the Southwest, native to Central and South Americas and Southern Mexico.

The Chenopodium family is somewhat unique in that its family members consist of an herb (Epazote), a grain (Quinoa), greens (Spinach, chard and lambs quarters) and roots (beets).

Known and used for its "natural beano" beneficial qualities in cooking with beans, it has an interesting and robust flavor.  Can be substituted for rosemary or cilantro in dishes if you like experimenting.

FYI when using Epazote with your bean dishes use stems or some of the fresh or dried Epazote while cooking but ALWAYS reserve some to add the last 15 minutes of cooking or just before serving to maximize the beneficial element.

In the garden Epazote can be come a weed, freely re-seeding all over the place (which is why I dried some the other day - it was growing where I did not want it to grow).  Is very heat tolerant and grows pretty much all year long, going through cycles of fresh growth, flower, seed and then more fresh growth.  If allowed to stay in place it develops a huge tap root and can reach 4 feet high.  It is best to keep it under control by harvesting and/or pruning back regularly.

Sun Drying

When I returned from my trip I found 2 nice 14 inch plants where I do not want them to be and decided to sun dry them.

I use a set of dehydrator trays I picked up at a swap meet some years ago and it lets me make maximum use of the table space in the yard with best sun exposure.

Sun dry your herbs, fruits, and vegetables when the temps are 85+ and dry (low humidity).  If they are not dry at the end of the day, bring the trays back inside so they do not reabsorb moisture and place back out the next day to finish drying.

The Epazote dried in one day.

Some things like fruits and vegetables may take 2 days.  If we are in the 90s+ expect many things to dry in a few hours :-) -- taking full advantage of our hot sun saves a lot of energy.

I dry the stems of herbs to use for flavoring while cooking. Removed at the end as you would a bay leaf.

Once completely dry store in dark, cool, moisture-free environment.  I personally like glass jars, but ziplock bags will work also.

Leave "leaves" whole for maximum life and flavor.  Crush when using.
. . .
Check out my publisher's site for my month-by-month planting calendar for the Desert Southwest and USDA Zones 9B and above, my cookbooks and beginnings gardening book for the Desert Southwest.

http://www.lulu.com/spotlight/herbs2u

You can also find me on Facebook where I post gardening and cooking information.

Have a best day!


-- Catherine, The Herb Lady
If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Spring Bloomed While I was traveling! And, Old Time Radio.

Dear Folks,

I traveled from the East Coast to Arizona with my sister on a 12 day journey that took us along the coasts.  Great trip.

While I was gone spring really arrived in the garden.

Johnny Jump-Ups, a-bloom everywhere along with a mass of Nasturtiums.  The Amaryllis is one of the prodigy of a bulb my father gave me back in the early 80s, simply call Dad's Amaryllis, and one of the few ornamentals in our gardens.

. . .

If you like listening to music or audio books, check out one of  my favorite sites OTRCAT.com.

There is a lot of benefit to just listening rather than watching something.  Many times you get more:  more out of the program, it is more enjoyable, and you can treat it as background entertainment while doing something else.

Here you can find thousands of old time radio programs from comedy to holiday to drama and more.  Some of my favorites I have on my computer and can put on my iPod nano are the old fashioned detective stories, like the original "Christmas Carol" show by Campbell Playhouse, "Yours Truly, Johnny Dollar" and "The Shadow".

There is something wonderful about listening to radio that is not the same as watching tv or streaming video.  You can gently multi-task while enjoying some great stories.

Right now John has some fun "tax" programs.  CDs of the programs are regularly donated to various groups and organizations, he offers free compilation sampler discs with each other, and the value is awesome.  An MP3 cd can hold 50 hours and costs $5.00 or just a little more.

Check them out.

Have a great day in the garden!


-- Catherine, The Herb Lady

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April Planting Tips and a "Green Pumpkin" Recipe Tip - Companion Planting Chart

Dear Folks,

It is St. Patrick's Day - what better day than to talk about green - as in growing and a cool cooking green pumpkin tip to keep tucked away for fall.

The picture at the right is showing planting "Christmas Lima Beans" (so named because they are frequently ready at Christmas Time), on either side of a sunflower.  This part of the garden is going to get a type of flood watering today.  With the warm weather it can bring in slugs, so I wanted to use and show you the use of cardboard collars to protect against snails, slugs and cut worms.  Top to bottom - I soaked the beans for 2 days, dug and loosened the soil, nestled the collars in, added the beans, covered and water inside the collar to settled the soil.  As they grow the beans will be able to grow up the sunflower stalk.


Companion Planting:  Part since and part observation.  There are many proven companion/non-companion plant combinations, i.e., some that play well together and others that do not.  For those of you who would like an easy reference chart, check this one out.


Geoff Lawton shared a nice companion planting chart you can download as a PDF.

 Green Pumpkin Recipe

Watched a video on youtube on a channel I subscribe to - all about cooking in the late 1700s around the time of the Revolutionary War.  This particular video showcased using pumpkin 3 ways for the soldiers in the field using pumpkins to supplement their diet.  I thought the use of a green pumpkin was a great one in particular.

The seeds probably won't be mature enough to save and grow, but I'm thinking if they have firmness to them, they can be roasted and eaten.

18th Century Cooking with Jas Townsend & Son Fried Green Pumpkin.

Recipes Here:

April Planting Tips


Time for my monthly heads up on what to plant.
As we move into the beginning of our 'warm' time, pay attention to your watering routine.
For many years I have kept a log of rain and temperatures for my gardens (far east valley, so temperatures may be different from yours), so I thought I would share some history for April.

April Rain and High / Low Temperatures
2010 Rain .2 / Temps 93/42
2011 Rain .75+ / Temps 98/38
2012 Rain .2+ / Temps 104/45
2013 Rain .1 / Temps 97/45
2014 Rain T / Temps 93/42
2015 Rain .2+ / Temps 94.3/45.5

Some of my observations so far this year are that 2012 was similar to this year.  We will see.

El Nino has had an impact starting last year and still being felt.  Our warm February/March compared to last year has had many of the plants blooming early / bolting early and generally behaving like it is April.

I expect a bit more of the same unusual behavior going forward -- so our respective gardening journey is continuing to be a learning experience :-)

APRIL PLANTING:

Artichoke, Jerusalem
Bean, Snap
Beans, Soy
Cantaloupe
Carrots
Cucumbers        
Garlic, Green
Jicama
Melons, Musk
Okra
Onion, Green
Peanuts
Peas, Sugar
Peas, Black Eyed
Peppers
Radishes

EDIBLE FLOWERS TO PLANT:

Impatients Wallarana
Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii)
Portulaca
Purslane
Scented Geraniums
Sunflower
Sweet Alyssum

GARDEN TIPS for April
    Prune spring-flowering shrub fruit trees before flowering starts (April - May for shrubs like Pineapple Guava).
    If you planted your potatoes January 1st you can start checking the end of this month for usable size — just insert your fingers gently into soil. (See the file "Planting Potatoes")
    Get the children involved in gardening by helping them grow a Tee Pee or Sunflower House.
    Described in Linda Lovejoy’s fabulous book “Sunflower Houses,” either of these ‘hideaways’ will delight your budding gardener.
        a)  Create Tee Pees using 8-foot garden bamboo poles bundled and tied tightly 1 foot from the top.  Prepare the ground for the garden. Spread the legs of the Tee Pee — and anchor in the ground.  Plant pea, cucumber, or other edible vines at the base of each pole, and allow them to grow and cover the teepee.
        b) Sunflower Houses are created using the growing sunflowers for the poles of the house.  Prepare the planting area and decide how wide and long you want the house to be — ex. 4 x 6 — and draw the dimensions in the soil, leaving an opening for the ‘door.’  Mammoth sunflowers (those that grow over 6 feet) are best for this.  Plant the sunflower seeds 2 or 3 to a hole, about 1 foot apart all along the ‘walls’ of the house.  In between the sunflower seeds, sow edible vines like peas or cucumbers.  Given the water requirements, creating a trench for the walls will allow flood watering for the growing plants. These houses can be as elaborate as you and your children wish. Plant flower or strawberry beds along the outside walls;  herb and flower ground covers inside for a ‘carpet’ are limited only to the imagination. The vines grow up the sunflowers and if they are enthusiastic enough, will even grow over the top of a narrow room creating a ceiling.
        c) do teach the children about bees, leaving them alone and avoiding them when they are "working" the flowers.

. . .

My Wall Calendar has all planting information for vegetables, fruits, herbs and edible flowers, month-by-month in one convenient form to hang on your wall or use on your desk.

My Calendar Available through my publisher, Amazon, Changing Hands Online Book Store and Barnes & Noble.

Have a great time in the garden.

P.S.  I will be traveling beginning next week for about 2-3 weeks and will be off the grid.  Type at you when I get back!

-- Catherine, The Herb Lady
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Irish Soad Bread Recipe - Loaf - Style

Dear Folks,

A year ago I posted my Irish Soda Bread Recipe and I decided to make and post a Loaf version because I like the way it turned out.

A couple of points about soda bread if you are not familiar with it.  Chemical leavening relies on a reaction between acid (buttermilk, yogurt or other acid foods) and baking soda or similar alkali.  This replaces yeast to create lift and rise.  Baking Powder does the same thing and is frequently called for in recipes using baking soda to boost the lift.

Also you must get the dough in the oven QUICKLY because the action can start to relax and you won't get the nice lift.

The original recipe did not use Baking Powder, but when I decided to make a loaf form instead of the traditional round form, I thought it needed some extra help based on some ideas I was reading.  So last year I tried a loaf form, I liked the way it came out, but did not post it.

I made my bread yesterday for use with today's Corned Beef meal - we are having company, so I wanted a more standard form of the loaf for easy slicing.

It turned out great, with wonderful lift and a great taste and texture (yes we had to sample it last night while it was still warm :-)

The original recipe calls for 1 1/2 cups of buttermilk, but I do not keep it on hand so the yogurt/milk combination works as an excellent replacement.

BTW - I am very bad, or good depending, on keeping and using up ALL things.  One of the my mistakes is to keep baking powder past its prime.  I learned that the hard way making some baked goods this past year - when I went and looked at the date - it was about 2 years out of date!  There are some things that this is okay with, not baking powder :-)

Catherine O'Crowley's Irish Bread*
(I did the O' in honor of my father, but have since learned there is a feminine version "Ní" so it should correctly should have been Ni'Crowley since I'm not a "son of" :-)

3 1/2 cups unbleached white whole wheat flour (I used King Arthur's)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup organic Greek Style Yogurt
1 cup whole milk
Flour for dusting

Preheat oven to 425.  Lightly flour your baking sheet.

Sift flour, salt and baking soda into a bowl.  Stir yogurt and milk to combine.
Create a well in the center of the flour mix and start adding the yogurt / milk mix stirring with a wooden spoon.  Continue adding all the liquid and combine until the dough holds together.  You may need to use your hands to get the last bit of dry melded into the dough.

Shape the dough into a 6-8 inch circle, place on baking sheet and flatten to about 2 inches high.  Use a knife to score a deep X almost all the way to the sides.

Bake for 35 minutes or until the bottom sounds hollow when tapped.

Cool completely on a wire rack.

Serve with good butter, honey, molasses or jam.


 * Loaf Version
For the loaf I made yesterday I used 1 cup of white whole wheat and the rest of the flour organic all-purpose.
add 1/4 teaspoon of baking powder, spray a loaf pan but do not flour and increase the baking time to 40 minutes turning the loaf pan half-way through for evening browning.

. . .

If you like my recipes check out my two recipe books on the side bar.

Have a wonderful day!

P.S.  Have you seen my recent youtube videos?  Check them out on the sidebar here on the blog.

-- Catherine, The Herb Lady If you enjoyed this post, subscribe in the upper side bar link, to get all my posts! Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Catherine's Lesson -- Best Tree Well / Berm Set up

Dear Folks,

My latest mini-lesson on creating a double berm to keep your trees the healthiest they can be.




-- Catherine, The Herb Lady

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Stuffed Leaves - Dolma - Thrion - and Great Tasting Snack or Meal!!

My Stuffed Nasturtium Leaves

Dear Folks,

Spring!  Do you have tender grape, fig or nasturtium or other tender but sturdy edible leaves - maybe kale?

I love Dolma, I could eat my weight in them!

Dolma, or Dolmades are tender spring grape leaves filled with a grain mixture and simmered or steamed in a lemony broth.

These tasty foods are a staple of Middle Eastern and Mediterranean menus.

Their history is actually ancient, and fig not grape!  All the way back to the Greeks and Aristophanes referring to "Thrion" a stuffed fig leaf savory food demanded by Dicaeopolis.*

So the original Dolmas were made with fig leaves (chefs and cooks in Turkey still make dolmas with fig leaves too), then grape leaves, and that is the more common version available today.

Part of this is the available of canned or jars pre-cooked grape leaves, making it easy to whip up a batch whenever the cook/chef wanted.

Looking out my kitchen window back in 2012 I gazed at my huge (7-8 inches across) nasturtium leaves and got to thinking "what if" and bingo I went looking for a recipe to make my own version of dolma with my nasturtium leaves.

These turned out so good I posted the recipe and results at this link My recipe for stuffed nasturtium leaves.

Over the next couple of years I told myself I wanted to make them with some of our fig leaves and always thought of it too late - the fig leaves were leathery and tough -- you want tender and bright green.

Taking pictures of my gardens over the last few days the fig leaves are popping out fresh and bright green - and TENDER!  So I will try to make up a batch of both fig and nasturtium stuffed Dolma in the next couple of days.

I encourage you to try making these with your own tender leaves.  My recipe makes it easy to use any cooked grain of your choice (traditional is rice, but I used quinoa, I would recommend barley or whole wheat berry as good options) and then add other flavors to enhance the over all flavor.

Some of the first recipes I found when searching back then, called for using the pre-cooked leaves or pre-cooking before stuffing.  My recipe is an all-in-one-operation.  If you feel your leaves are a bit too tough you can blanch them for 1 minute to make more flexible.  Tough stems should be removed.  With fig, if you remove the stem, fold the center leaf to overlap so they hold the stuffing in. Working with tender leaves, makes stuffing, rolling and simmering an easy task

Important!  You must fit the dolmas in the pot tightly or they will un-ravel.  Use carrots or zucchini or similar cut vegetables to fill gaps and you will have a flavored vegetable side snack.



*"The precursor to dolmas is thought to be the Greek thrion a fig leaf stuffed with sweetened cheese."

http://ethnicspoon.com/dolmas/


"In Turkey they make their dolmades with fig-leaves rather than vine-leaves.Stuffed fig-leaf is one of the oldest ancient Greek recipes we possess, a dish called thrion (eggs, flour, honey and cheese baked in a wrapping of fig-leaf)."

http://edithorial.blogspot.com/2012/03/on-fig-leaves-and-victory.html

Specialty Produce information on using fig leaves in cooking.  This site has other recipe ideas for cooking with fig leaves.

http://www.specialtyproduce.com/produce/Fig_Leaves_7136.php


. . .

If you like this recipe check out my cookbooks in the side bar:  "101+ Recipes From The Herb Lady" and "A Victorian Style - Herb Inspired 12 Course Dinner"

And I'm post mini-lessons on my youtube channel - check it out on the side bar.

Consider subscribing to this blog and/or my youtube channel for regular updates on topics to help you in your edible garden and using the bounty!

Have a best week!
 

-- Catherine, The Herb Lady

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Corning Beef (aka Brining) for St. Patrick's Day Dinner

Dear Folks,

Several years ago, I started corning beef for St. Patrick's Day as a way to control the ingredients in this very old process of tenderizing and flavoring tough cuts of meat. (You do a search here for my prior posts on corning the beef and cooking the meal on St. Patrick's Day!)

I did not want any nitrates in it.  FYI nitrates give the meat that "red" look associated with corned beef, so do not expect that appearance.

What you will get is really, really delicious flavored meat to to your beef, cabbage, carrots and potatoes traditional St. Patty's day meal.

The traditional cut of beef is a very tough and usually fatty brisket.  I've used a round steak and this year I chose a boneless Chuck Roast which should be just great.

The time frame is generally 14 days but it can be used sooner.

Every year we enjoy this so much I promise to make it more often and then with one thing and another recipe(s) I want to make I don't usually get around to it until my calendar tells me on March 1st I need to get going in time for the holiday :-)
 

CORNING BEEF
[Recipe can be doubled etc. 3 pounds = twice as much spice and brine, etc.]

1 1/2 pounds of beef - if you can get grass fed, do so!
1 teaspoon each mustard seed, coriander see and black peppercorns
1 small stick of cinnamon
2 bay leaves, broken
1/4 cup of organic sugar
1/2 cup of kosher salt
about 3 cups of water

1 non-reactive dish or pan large enough to hold the piece of meat plus liquid
1-2 glass dishes or plates to weigh down the meat (some say any plate, but I did not want any un-glazed china to be in contact with the meat)
1 glass cover or plastic wrap
1 tray large enough to hold the dish to contain any spills

Grind the seeds and peppercorns to a coarse ground, grind the cinnamon just to break up.

Dissolve sugar and salt in water.  If boiling to do this, let cool before proceeding.

Pierce the meat multiple times on one side to infuse more flavor.

Place meat in the dish, rub spices over one side.  Use brine to completely cover the meat.  Add dishes or plates to weigh down and cover all.  The meat MUST be completely covered at all times.

Place on tray and refrigerate for 2 weeks.   You can turn the meat once part way through but it is not necessary.  Re-check periodically to make sure the meat continues to be completely covered.

Drain but DO NOT rinse the meat the day you want to cook it.

. . .

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-- Catherine, The Herb Lady

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Thinning Peaches and way to use the thinned baby peaches

Dear Folks,

I decided to start doing some mini lessons on my youtube channel.  I started the channel some years ago but never got going because the camera was not my friend :-)

Since the first video I put up there, I have gotten far more comfortable taking stills which I use here on the blog and elsewhere and finally got more comfortable doing some video work.

I hope you find these helpful.

Thinning Peaches.  This has always been a chore for us because it made us so sad to pick off fruit we worked so hard to create a healthy environment for a happy tree.

Then I went looking for something to do with the thinned peaches and one of the folks over at the Valley Permaculture Alliance posted a recipe for pickling the baby peaches.  It works because the pit is not formed in the less than marble size fruit, so you get a kind of "crunchy olive".  The flavor is neutral so whatever liquids and spices you use will give you the flavor.

They were fun to make and eat.

Catherine's Lesson - Thinning Peaches

Powell Gammill's original post in 2012 that got me trying pickling the baby peaches.  Such a great "recycle" of what otherwise winds up compost.

The recipe I revised for my try at this.

In the picture I show using a toothpick to prick each peach.

PICKLED BABY PEACHES
[Pricking each peach is important to the pickling process.]  Can be used for any similar fruit which is routinely thinned, such as apricots.

5 Cups baby peaches (green almonds, apricots, probably baby oranges if you wanted to try them)
4 cups of vinegar
1 1/2 cups of honey
4 tablespoons of sugar
2 teaspoons of cloves
3 bay leaves
3 cinnamon sticks
2 teaspoons of coriander seed.


Rinse, de-stem and prick each peach from stem end almost through to the other end.

Bring vinegar, honey, sugar and cloves to almost a boil to completely dissolve honey and sugar.  Place peaches in a jar big enough to hold - or 2-3 smaller jars if you choose (I used a half-gallon mason).  Divide cinnamon, bay leaves and coriander seeds between jars if using multiples.  Pour heated vinegar solution in jars, make sure the peaches are covered - they float.  Cap and keep in a cooler place. Turn or shake the jars each day.  Steep for 4 weeks.  Once you open the jar(s) you will need to refrigerate them.

-- Catherine, The Herb Lady

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