November Planting In The Desert & Two Soup Recipes Using Herbs and More From The Garden

Dear Folks,

November is a continuation of the robust planting we can do in our fall garden, along with harvesting the last of the summer crops of produce and herbs. [Pictures is my herb harvest ready to dry or use.  Check out my recipe for "Herb Soup", below.]

November PLANTING:
Anise
Asparagus
Bay, Greek (Sweet)
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Cabbage, Ornamental
Caraway
Carrots
Cauliflower
Celery
Chamomile
Chard
Chervil
Cilantro
Dill
Endive (and Chicory)
Fennel, Leaf
Fruit Trees
Garlic (only as green garlic)
Greens
Horseradish
Kale, Ornamental
Kale
Kohlrabi
Lavender
Lemon Verbena
Lettuce
Marjoram
Mints
Mustard
Myrtle
Onions, Green
Onions
Oregano, Greek
Oregano, Mexican
Parsley
Parsnip
Peas
Radishes
Rosemary
Sage
Savory
Spinach
Tarragon, Mexican
Tarragon, French
Thyme
Turnips

EDIBLE FLOWERS TO PLANT:

Calendula
Carnation (Dianthus)
Chamomile
Cornflower (Bachelor Buttons)
English Daisy
Hollyhock
Jasmine Sambac (Arabian)
Johnny-Jump Up
Marigolds, including Tangerine Scented (Tagetes Lemonii), Citrus Scented (Tagetes Nelsonii)
Nasturtiums
Pansies
Primrose
Scented Geraniums
Shungiku Chrysanthemum
Snapdragons
Stocks (Matthiola)
Sweet Alyssum
Sweet William (Dianthus)
Violet

GARDEN TIPS for November
    First frost date average is around November 17th.
    Frost in the Valley at the 1100 or lower elevations is usually limited to ‘soft frost’ where simple cloth sheets or paper placed over sensitive plants (or moving potted plants beneath patios or trees) is sufficient to protect them.  Never use plastic covers as the plastic transmits the cold to the plant tips.
    For every 1000 feet over 1100 in elevation the first frost day is moved forward 10 days.  The possibility of hard (killing) frosts starts to occur, although at 2000 feet or lower this is still a rare occurrence.
    Frost pockets in the Valley can surprise gardeners.  As a matter of practice, if the weather forecasters predict an overnight temperature of 40 F, I prepare for frost by protecting my sensitive plants with cloth or paper covers This is because heat retention by buildings and walls dissipates by early morning (4 or 4:30 a.m. to dawn the temperature can drop 8 degrees plus or minus).
    Frost danger continues until about mid-February.
    Cool weather annuals and biennials can be sown every 2-4 weeks (beginning in August) through the end of November for a continuous crop through next spring.
    November through January can be a ‘rainy’ season for the desert. You can usually hold off on regular watering if you have received a half inch or more of rain within 2 days of normal watering days.  Make good use of your water meter to determine soil moisture. 
    If rains are heavy this month, in addition to foregoing some water days, you may need to put down Ironite or green sand to compensate for mineral bonding (which makes iron unavailable to the plants) due to both the excess water and the cold soil.

FROST DAMAGE
The best way to think of frost damage on your edibles is the damaged plant material is now a partial protective cover to the underlying growth.

As mentioned in prior notes, frost damage in the lower desert gardens is usually limited to 'soft' frost which is controlled by simply putting cloth or paper covers over the plants at night, or if containers, moving them under evergreen trees or onto the patio.

IF, however we get hard or killing frosts, of extended periods or days, die-back will occur even on protected plants.  The reason is the radiant heat retained by structures and even the soil dissipates completely, leaving the plants exposed to too-cold air.

Whether the frost damage is from soft or hard frosts if the plant is still alive DO-NOT-REMOVE-THE-DAMAGE.  Doing so risks damaging the growth still alive under the top die-back.  I don't remove even dead plants until spring.  I have found basil seedlings coming up under a large dead basil plant killed off by a hard frost.

Obviously we like our gardens to look pretty most of the time, but selectively resisting the urge to pull something a little bedraggled gives you, the gardener, access to earlier production of the warm weather plants because of their larger root systems.

Herb Soup

From the book : “101+ Recipes From The Herb Lady” - by Catherine Crowley

    A wonderful blend of herbs, lettuces, croutons and cheese. The greatness of this soup, besides its fabulous flavor, is the ability to vary the herbs, lettuces, croutons and cheeses for different flavors. I developed this recipe from Provencal soups.

1    shallot, finely chopped
2    tablespoons butter, unsalted
4    cups mixed fresh herbs, finely chopped (I used Thai basil, cilantro, parsley, see note below*)
1    package spring lettuce mix
1    teaspoon coarse salt
1/8    teaspoon black pepper
6    cups boiling water (can use broth - but try the water the first time)
6    cups croutons (any stale bread diced will work too - some day-old nice artisinal breads would be great for this)
3/4    cups Parmesan cheese or more if you like

    Set aside 1/2 cup each of herbs and lettuces for garnish. Divide croutons and cheese into 6 soup bowls.
    Saute shallot in butter for 1 minute. Add herbs, salt, and lettuces all at once and cook—stirring for 5 minutes. Add boiling water, cover and simmer for 15 minutes—stirring occasionally. Ladle greens and broth into soup bowls. Add garnish of herbs and lettuces to each bowl. Serve and enjoy. Serves 6.
    *Traditional recipes call for sorrel and chervil or any combination you like - the Thai Basil has a tarragon aspect to it which mimic the chervil with a kick and cilantro's citrus back-note mimic the sorrel. 

Here is another Harvest Soup Recipe for using greens and herbs from your garden, along with sweet potatoes.  I posted this on the blog back in February 2009.







-- Catherine, The Herb Lady

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Free Lectures Coming Up! Mark Your Calendars - January 30th & February 20th

Dear Folks,

This coming Saturday I will be talking on the subject of Edible Flowers at the Old Town Scottsdale Farmers Market.

All of the beauty and usefulness of flowers can be found in Edible options instead of many pretty but toxic flowers.  Come on out, see and learn all the variety to have something blooming in your gardens year round, for your enjoyment, along with the hummingbirds, butterflies, bees and other beneficial insects.

Old Town Scottsdale Farmers Market
Saturday, January 30, 2016 - 9 a.m.
3806 North Brown Avenue,
Scottsdale, Arizona

The transition time from late Winter to Early Spring in our desert gardens can be a bit of a challenge. Are we going to get frost? When is the last frost day? Do we sow seeds or transplant seedlings?  What types/varieties of edibles should you plant?

I will address these and other factors for the gardener heading into spring and summer in the desert garden.  Unlike 4-season areas, if you plant at the right time for the variety you can have an edible garden year round in the desert!

Mesa Urban Garden (MUG)
February 20, 2016 - 1:30 p.m.
Sow, Plant, "Mulch", Protect
Late Winter/Early Spring in The Desert
How To Grow Successfully 
212 East 1st Avenue
Mesa, Arizona

I hope to see you at these events.  Have a Best Day,


-- Catherine, The Herb Lady

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More on Drying Herbs, Some "Neighbors", & Seasonal Tips

Dear Folks,

I have been drying more herbs in the sun and have more information for you, but first some Seasonal Tips and "neighbors" for and in the garden.

Seasonal Tips in The Garden

Established fruit trees should be fed 3 times a year. Memorial, Labor, and Valentine's days are traditionally used as markers here in the desert.  Young fruit trees should not be fertilized the first year.

Harvest seed for sowing later.  Plants like arugula, cilantro, and the radishes and carrots are going or will be going to flower and seed if they have not already.  Catch the seeds for sowing later on in the fall -- recycling at its best!  Store in paper envelopes in a cool dry place and they will be viable for a couple of years.  Mark the date you harvest on the envelopes.

Speaking of seeds -- did you know the nasturtium seed is edible?  The fresh green seed after the flowers die off are a great bite of horseradish.  Just don't eat too many at once.  3-5 crushed and added to a dressing is good.  They can be pickled like capers.  They contain oxalic acid, which binds with minerals like calcium and make it unavailable to your body when eaten in large quantities.  Many of the foods good for you, like spinach and other dark green leafy veggies have the same caution.  Too much of a good thing, can be a problem.

I let many of the nasturtium seeds drop where they may, harvesting some seeds so I can fill in later next fall/winter where I need more color.  This year's freezes killed the first 2 crops of "nastys" but there were many more seeds in the ground that just needed the opportunity to pop up, so our fruit tree wells had lovely hems of brilliant colors and the textures of the exotic leaf shapes.

There is still time to plant sunflowers, soybeans and summer squash, cantaloupe and Armenian cucumber.  One of my recommended variations on the "three sisters" companion planting.  For more color, plant moss rose flowers (portulaca) - they love the heat.

Neighbors

We encourage the birds by putting out seed for them, but not all of them need the seed.  The Lesser Goldfinch is one of the acrobats of our feathered neighbors and a hoot to watch on our sunflowers.

Look closely at the photo on your visual right and you will see the male hanging upside down.  I always thought they were only after the seed, but a reading several years ago said they are after the tiny bugs which frequent sunflowers, as well as nibbling on other parts of the sunflowers.

I found out about the bugs one year when something I could not see bit me, and I tried to find out about what the heck it was.  One of the types of bugs found on sunflowers are thrips an annoying insect which has a nasty bit for such a small thing.  Healthy plants do not need our help to maintain vigor with these pests and having finches helps keep the bug population under some control.

One of our shy neighbors is the Cardinal.  I caught this handsome guy just before he flew away - I am usually not good with the camera, but this did not turn out too bad.  Deane is the photography expert who's pictures I use for this blog, but he was snoozing early the other morning and I only had about a minute to try and snap a picture.

It is also rare for us to see them on the ground.  They usually prefer to be "up."

We have been blessed this year to have the Gamble Quail come regularly to the feeders. For the last few years, they have not been around as much -- too much development going on we think.  Some years ago, Deane moved a large piece of lumber stored in the back drive and discovered a quail nest. He gently eased the wood back in place.  Later, we were treated to mom and dad taking the "eggs - with - legs" hatchlings back and forth through the yard for a week or two.

Drying Herbs

I have posted a couple of notes about sun drying some herbs while I was drying our apricots and apples.  As a general rule I prefer drying my herbs in the refrigerator, on a tray, paper towel or plate.  Why?  Because the modern refrigerator mimics the commercial freeze-drying process by constantly removing the moisture from the air (outside of the crisper).  This results in a greater color and essential oil retention.

But it is easier and faster to take advantage of our hot weather to dry them quickly, and in larger amounts.  I'm drying my garlic chives right now as I write this post and they will be done today, it has been so hot and dry.

You will notice from prior posts and also from the picture here that I dry them whole.  Using the picture I want to point out some tips about drying herbs for you.  The picture shows fresh then dried - it took about 3 days.

First, what you are looking at is one combination of Herbes de Provence.  From your visual left to right I have:  French Tarragon, Conehead Thyme, English Lavender, and Greek Oregano.  Next batch I'm going to add Rosemary to more closely align with the dried HDP blend recipe I developed some years ago*.

If you have dried herbs before, have you tried making your own blends?  You should try it.

Second, I leave them whole after giving them a good rinse.  Here is why:  have you noticed your ground spices and herbs don't keep their aroma and flavor as long as those that are whole?  Crushing or grinding the herbs and spices releases and "dissipates" all the essential oils.  That is a good thing when you are adding them to your food, but a bad thing if they are only going to sit in a jar or can after crushing.  All the wonderful essence goes away.  So I leave them whole -- and on the stem.

COVER -- you must provide some kind of screen to keep insects and birds off of your drying herbs.  I like the picnic mesh food covers, but netting from a fabric store will work too.

Once dried, store in a dry, cool. dark place. You can freeze them if you prefer, but they will store well in glass, if you can, or a ziplock bag in your dark pantry.  They can be stored in the refrigerator if you like.  The enemy of herbs, spices, coffee, tea, nuts, seeds and flours are:  air, light and humidity.   Cool - dry - dark.  Remember that.

Once you are ready to use these dried blends, or even single herb bunches, you merely have to tap or press to release a shower of dried leaves.  Our Italian heritage families grew up keeping a big bunch of oregano handy and just showering some oregano from the bunch over the sauce pot when they wanted to flavor.

The stems - use them for flavoring stews, soups and sauces.  Tied with cotton string or just placed in the pot while cooking imparts all that wonderful flavor and then you remove them before serving in the same way you remove a bay leaf.  (One of Deane's funnier observations of my string-tied herb bunches in sauces several years ago was my "herbs on a leash" -- kind of makes sense, took them for a 'walk' in the stew then pulled them back.)

About making blends of herbs.  Start with thyme.  If you have ever looked at the ingredients of many of the most loved herb/spice blends, many of them have thyme in them.  It is considered an "anchor" herb for blends.

Back to my Herbes de Provence blend above.  Traditionally HDP is made with Marjoram and not Oregano.  The flavor of Marjoram is more subtle because it lacks the carvacol essential oil which gives some of the hardiness flavor to Oregano and to a lessor degree in thyme and savory.  Marjoram has a citrus back-note prized by the chefs of Provence and Tuscany.

I just do not have any Marjoram growing right now, and I should remedy that!

I am trying one more drying experiment -- a variety of vegetables:  onion, sweet pepper and zucchini.  I read recently about drying zucchini as one method to 'use up the bounty' and decided to try for a vegetable blend which I will grind up and use as a thickening/flavoring agent in sauces - I will let you know how that turns out.


*Many of you have asked if I am going to bring back my signature dried herb blends.  I had to let them go out of stock as I could not maintain the level of freshness I desired for my customers due to time constraints of care-giving and related issues.  I can only state that if things can stay calm - I would like to begin return to offering some of the blends for sale again, probably in late fall.  I will let you know when that happens.

In the meantime, as usual I offer fresh cut herbs from the gardens at the Mesa Farmers Market on Friday mornings (Center south of University).  You can pick some up and use or dry for later use with my drying tips.


Remember - my books give more seasonal gardening information (Edible Landscaping in the Desert Southwest...) and lots of recipes in the cookbook (101+ Recipes from The Herb Lady).  The books are available in print and e-book for iPad and Kindle type readers.

Catherine's Publisher Site

Have a great Sunday!

-- Catherine, The Herb Lady

Free Upcoming Event and Free Shipping Offer - Ends soon!

Dear Folks,

See the free shipping offer from my publisher below - Ends December 12, 2010.

FREE Lecture January 8, 2011.

The City of Mesa Hosts a monthly series of "Living Green" lectures and I am co-lecturer at the one for January.

Mesa Sustainability site here

Greg Morris and I will be discussing edible landscaping for the backyard gardener.

Greg is a Certified Professional Landscape Designer with a focus on sustainable landscaping, and of course Edible Landscaping is the ultimate sustainable gardening. Click here for Greg's blog.

The lecture is free but it is a good idea to call and let them know you plan to attend (contact info on the City site).

FREE SHIPPING OFFER

If you have been interested in my books but waiting for a good opportunity, you have one now with a free shipping offer -- the offer ENDS December 12, 2010.  (SPECIAL NOTE: the free shipping may not guarantee delivery in time for Christmas - I don't want you or your giftee to be disappointed.)

Go to my publisher's page for my books.  Enter the following code when prompted at check out -- the offer has a maximum of $45 in free shipping charges -- HOLIDAY305.

Catherine Book Site

The offer is for print copies, of course, but you can order your copy of my two main books as ebooks - with a version available for iPad at the same link.

I will be posting current gardening tips next blog!

Have a wonderful weekend!


-- Catherine, The Herb Lady

Creative Container Garden Ideas in the Desert

 Dear Folks,

I just finished up a 3-part workshop preceded by an Edible Flower lecture and it is time for me to get back to serious work in the garden.  I have to harvest my garlic scapes and my new potatoes — I'm thinking a nice garlicky potato salad with a cold glass of green sun tea steeped with lemon verbena and spearmint, yum.


Back to different fun stuff in the garden.

As many of my long-time readers know I always suggest a very large container with a minimum suggestion of 2 ft wide, to maximize your success in the desert when gardening with pots

When you think pot think outside the pot for ideas for containers.  Here are two really cool ideas, one is a recycling gem of an idea, and the other one for those who may have some physical limitations.

What do you do with a 'dead' jacuzzi?

Well if you are a very creative person, you turn it into this fabulous container garden!

Hannelore G. has been a reader for years and asked me if she could make her no-longer-working Jacuzzi into a big container garden.  I asked her a couple of basic questions: sun access/orientation, could she drill holes in the bottom, could she reach the center from all sides (important so you don't have to get up and crawl over the garden to do weeding/maintenance in the center), and what did she want to grow?

I provided her with soil/drainage mixtures information, some suggested plantings for this season and look what she did with it. Awesome!  And her lovely blue door, gives a "Santa Fe" look to the whole visual appeal along with her added garden art work in the "container."

Now that is a container garden!

Next Up:  Discovery Point Retirement Community in East Mesa, is the site of this super "table garden" for residents.

Michon Jablonski and Cherie Scott, the Marketing Director and General Manager respectively, contacted me about participating in their Arbor Day celebration, but also their interest in finding a way to have a community garden for their residents.  I found plans for a table garden designed for those with physical challenges -- you can wheel right up to the table and garden, or stand comfortably -- and their Maintenance Manager, Dustin Beckstead and crew built this hell-for-stout version.  They had a planting celebration day and the garden was blessed, and off and growing!  http://www.discoverypointretirement.com/  480-559-8134

With the heat right around the corner (or tomorrow!), the selections of things to grow in pots or even in the ground gets reduced until August (which is the beginning of fall seeding in time).

I am going to do a whole blog on a variation of the three sisters garden, but here is one to give a try right now.  Sunflower, Edamame (soybean) and summer squash.

Soak the seeds for a few hours first before planting Normally I suggest soaking seeds overnight, but don't soak soybeans longer than 8 hours or they will start to ferment..  Arrange the sunflower seeds so they will be in the ‘back' or north part of the garden or pot — if you are feeling ambitious, you can put one of these pots or garden patches together each week through the first week in June — soybeans come ripe all at once on their bush, so this gives you several crops.  After planting the seeds cover the ground or soil with some dried leaves and watch for slugs — with our abundance of rain this year the slugs and snails have been out in force.  For additional visual attraction, sow impatient wallarana seeds or portulaca (moss rose) along with the Sunflower, et al.

SLUG/SNAIL TIP: Because the slugs were getting my early sunflowers and beans, I cut up paper towel cardboard tubes and toilet paper tubes into 1 inch circles and used them as "collars" around the new planted seeds and seedlings.  Nestle the collar into the soil.  The slugs and snails can't get to the plants.  The collar eventually collapses and deteriorates and you can remove it and toss it into the compost pile.

As mentioned, I will blog more about the three sisters, and in particular about sunflowers, because almost the whole plant is edible. More later :-)

GRILLING TIP: Make basting brushes from stiff herbs.  Rinse and tie woody stems together with cotton twine and bast away for added flavor to the grill.  Fruit Kababobs - try woody rosemary sprigs, soaked for an hour and thread with pineapple or other firm fruit, turn to get some grill marks on the fruit, but don't char.

And another free shipping offer from my publisher's site.  They are offering free shipping with a minimum purchase of 19.95 to any US address.  It is called the FREE summer shipping so it should be active for a while.  The special code appears on checkout, so you do not have to remember a code.  If you change your order so the amount before tax or whatever drops to less than 19.95, the free shipping is removed.  My page at the publisher site.  http://stores.lulu.com/herbs2u

Have a fun time in the garden, kitchen and at the grill!

-- Catherine, The Herb Lady

Free Shipping Offer On My Books - Expires May 1st - Hurry!

Dear Folks,

If you have been contemplating purchasing my "Edible Landscaping" or "101+ Recipes" book, my publisher is offering free shipping on a single book purchase (print).

Free shipping always gets my attention, and I do benefit from this of course, but usually free shipping offers require you to buy $25+ to get the freebie, my books start at $12.25.


1) good to any US address
2) good on a single book purchase only, one to a customer**
3) there are 2 versions of each book - standard and a 'trade" version which is a lighter-weight, and less expensive version (I actually like the paper on the trade version better)
4) you must use the code below on check out, until you put the code in it will show the full shipping price.


and here is the big point:
5) GOOD only until 5/1/10 at 11:58 PM - it expires 1 minute before midnight.


** But you can pass the code around to family and friends


CODE:

FREEMAIL305


And here is the site where you can scroll through the books:

http://stores.lulu.com/herbs2u


Have a nice day,

-- Catherine, The Herb Lady

Chocolate Flower Question - Edible?

Dear Folks,

Anonymous sent a question about my blog of last February on the whether the Chocolate Scented Daisy (Berlandiera lyrata) flower is edible. Yes it is. And I want to thank anonymous for the question - it allows me to explain some things about not only the plant but also the way I evaluate ‘edible' foods. This plant is also called chocolate daisy, green eyes, lyre-leaf green eyes (sometimes one word = greeneyes), and brooch flower.

The Chocolate Scented Daisy flower is Edible - specifically the flower head - usual references to the dried flower head but also just the stamens, indicate the unsweetened cocoa powder flavor, like dark chocolate.

And it is also true that most chocolate scented flowers are NOT edible - some other exceptions are chocolate mint or chocolate mint scented geranium - however neither of those has the incredible fragrance of the Berlandiera.

I did just find a reference to an Echinacea purpurea 'Green Eyes' PPAF PVR "Conehead." You may know the Echinacea for its medicinal help for blood and bladder infections. The flower head is medicinal but not ‘edible.' Which means always check the Latin/botanical name references to plants when looking for edible whatevers.

ALSO understand that because a plant, leave or flower may be medicinal does not make it safe to eat - one of the best known examples is foxglove, the source of digitalis -- it is SERIOUSLY not edible even though heart medication was made from it - modern digitalis is highly refined in the laboratory. Only certified herbalists, naturopaths, and alternative and traditional medical practitioners are qualified to evaluate and use medicinal plant parts.

Folks, here is how I go about determining whether a new-to-me or not as well known edible flower is indeed edible. I look for 3 independent authoritative sources - preferable either a study by an ethnobotanist and/or a university. Because of anonymous' question I did some more checking on the Internet. One plant seller lists the Berlandiera as not edible - I forwarded the references to them for consideration to their listing.

REFERENCES:

Flowers mixed with sausage as seasoning. — Swank, George R. 1932 The Ethnobotany of the Acoma and Laguna Indians. University of New Mexico, M.A. Thesis (p. 33)
AND Castetter, Edward F. 1935 Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food. University of New Mexico Bulletin 4(1):1-44 (p. 19)
AND quoted by the http://herb.umd.umich.edu/

From Jean Groen, "Native American Ethnobotany" noted the flower heads being used as seasoning in sausage. (Jean is a friend and an expert on native food and useful plants of the Sonoran Desert). Visit Jean and co-author Don Well's site here.

Some additional uses of the plant by Native Peoples were: Dried roots burned, ground & tossed on hot coals or smoke inhaled to give courage, or for nervousness. — http://herb.umd.umich.edu/

If you can't find seeds or plants locally - try Mountain Valley Growers (that's a picture from their site I'm using) Great customer service and selection of organic plants http://www.mountainvalleygrowers.com/berlyrata.htm

Here is the link for my original post on the Chocolate flower.

ABOUT EDIBLE FLOWERS in general:

Some edible flowers have no taste or are even bitter. Some taste floral, fruity or herby. The simple question can be - why bother?

Although I have been fascinated by the very idea of edible flowers for a very long time, I was moved to do even more research and experimentation after seeing soooooo mmmanny food styling photos and displays using toxic flowers to garnish everything from vegetable trays to wedding cakes. At a minimum edible means non-toxic garnish.

Allergies - it is important to note that if you or your family have allergies to flowers the pollen and nectar can be a problem - it is your responsibility to understand what allergic issues you have. Many edible flower recipes call for the petals, which eliminates some but not all of the issue of allergies - also the base of some flower petals are bitter - like rose petals.

GARDENING with edible flowers.

If you want beautiful landscape in your home garden, not just in the desert southwest, but anywhere, why not get both beauty and minimize the toxicity potential for family, pets, and you. If should go without saying, but I always need to mention - no chemicals in an edible garden.

Put a little petal-power in your life - enjoy the edible flowers for their beauty and the knowledge that they can grace not only your table, but your food as well.

I DO appreciate questions and comments - keeps the information flowing well.

. . .
Edible flower planting and harvesting is part of my reminder service. Check out how it may help you here.

Have a great day in the garden!

-- Catherine, The Herb Lady