POMEGRANATE

Punica granatum

One of the earliest cultivated fruits, pomegranates have been cherished for their exquisite beauty, flavor, color, and health benefits for centuries. They originated in northern Iran, which is still the 2nd largest producer and largest exporter.  During their 4,000 year history, pomegranates have also been cultivated throughout the Mediterranean region and northern India.  They are symbolic of prosperity, hope and abundance in virtually every part of the world.  Some scholars believe the fruit may have been the forbidden fruit from the Tree of Knowledge in the Garden of Eden and is often used in Jewish celebrations since it is said to have 613 seeds, one for each of the commandments of the Torah.

The common name pomegranate derives from the Latin meaning “seeded apple.”  It is a fruit bearing deciduous shrub or small tree with a typical season from September to February.   The bright flowers become fruit that has a tough leathery skin that opens to reveal ruby red sweet-tart seeds called arils.  The entire seed is consumed raw and taste depends on variety and ripeness.  They can be tossed in a salad, added to guacamole or made into a syrup for ice cream and pancakes.  Dried seeds can be used in trail mix and granola bars or as a spice for chutneys and curries.  Nutritionally, pomegranates are powerful antioxidants that also contain calcium, potassium and iron plus vitamin C and K.  They are an excellent source of dietary fiber and the crunchy seeds help flush fats from the digestive tract.

Pomegranates have been used in art, literature and décor as long as a food.  The fruit can be found in paintings, needlework and architecture.  The flowers make a red dye, the bark gives a distinctive yellow hue to leather and the rind was an ingredient in ink.  Available for the fall and winter holidays, they can also beautify your home in a harvest basket, as part of a centerpiece or handmade wreath.

CULINARY TIP
The easiest way to remove the seeds is 

by using your fingers to roll out the seeds
of cut sections in a bowl of cold water, then drain in colander  

Pomegranate Muffins 

2c flour
2/3 sugar
1Tbs baking powder
¼c minced candied ginger
1Tbs grated orange peel
1½c pomegranate seeds
1c milk
1 egg
¼c melted butter
½tsp salt
               Combine dry ingredients and then stir in ginger, orange peel, and pomegranate seeds. Combine milk, egg, and butter then pour into the well made in the dry ingredients and stir with a fork until just blended. Spoon into 12 paper-lined muffin cups and bake at 350 degrees for 12-14 minutes.  Sprinkle tops with sugar and serve warm.

Pomegranate Salsa
1/2c pomegranate juice, add 1Tbs sugar and reduce to 1/4c
2c pomegranate seeds
1c chopped yellow bell pepper
1 minced shallot
4Tbs chopped cilantro
1Tbs fresh lime juice
1/3c olive oil
               Combine all ingredients and serve with tortilla chips. Salsa will keep covered in the refrigerator for 2 to 3 days.

Pomegranate Jelly
2c pomegranate juice
1c pomegranate seeds
2Tbs lemon juice
4c sugar
3oz liquid pectin
               Bring pomegranate juice to a boil, add seeds, sugar and lemon juice.  Boil until sugar dissolves, stir in pectin and boil 1 minute.  Cool slightly, skim off foam, and pour into jars and water-process for 10 mins. or refrigerate for up to 6 weeks.  Jelly may be used to fill pistachio coated thumbprint cookies.

“And God said, "See, I have given you every herb
that yields seed which is on the face of all the earth,
and every tree whose fruit yields seed;
to you it shall be for food.”
Genesis 1:29

DITTANY OF CRETE

(Origanum dictamnus)

Native to the mountain Dicte on the island of Crete, Dittany of Crete gets both its botanical and common name from this mountain.  In ancient times, it was famous for its alleged property of expelling weapons imbedded in soldiers.  Apparently according to Virgil’s tale, the hero Aeneas was severely wounded and his mother, Venus, retrieved Dittany of Crete from the island which was applied to the wound, causing the arrow to drop out!!!  Although used medicinally in medieval times, today it is valued for its use as an indoor potted plant or as an ornamental plant in garden borders, hanging baskets, strawberry jars, mixed containers and rock gardens.  However, it is also known as the Herb of Fertility for all those grandma wanna-bes!!

Also called Hop Marjoram due to its unique fragrant pink or purplish pendant flower heads, the flowers begin as light green rosettes and become papery bracts which bloom from June to August.  Dittany of Crete flowers are hermaphrodite (have both male and female organs) and are attractive to bees, butterflies and birds plus make excellent dried flowers. Other characteristics include soft woolly gray round leaves and trailing stems which can be trained on a topiary wire or trellis.  It grows to a height of about 6 inches and a spread of 16 inches and may be propagated by seed, stem cuttings or division.  Dittany of Crete requires well-drained soil, but is not fussy about soil type and will grow in full sun to part shade.

Used in some Mediterranean dishes as a substitute for oregano or marjoram, the leaves of Dittany of Crete have a pleasant aromatic flavor and are used for flavoring salads and vermouth.  Its beautiful flowering tops are still used to make herbal tea or tisane in Crete.  As a medicinal, it has been used externally as a poultice on wounds and bruises, to soothe pain and cure snake bites however, these uses appear to be obsolete in modern herbalism.  Another use for this member of the Oregano family is in incense blends or by itself.  The papery pink flower bracts which Dittany of Crete is best known for also make excellent dried flowers.

GARDEN TIP
Dittany of Crete is drought tolerant
which makes it ideal for
xeriscaping in the garden
or as a low maintenance houseplant

“The earth is the Lord’s, and everything in it,

the world, and all who live in it;
for he founded it upon the seas and established it upon the waters.”
Psalm 24:1-2

SUNFLOWERS

 (Helianthus annuus)

 

Sunflowers, the state flower of Kansas, are one of four major crops of global importance native to the United States along with blueberries, cranberries and pecans.  They get their name from the Greek words helios meaning sun and anthos meaning flower, but no one can seem to agree on whether that is because their flower heads look like the sun or the fact that the developing heads follow the sun facing east in the morning and west by sunset.  Whatever the reason, Native Americans used native sunflowers for nutrition and medicine, cultivating them as early as 2300 B.C. predating even the “Three Sisters” of corn, beans and squash.  Colonists snacked on them too and sent seed back to Europe, where sunflowers were treated as just a garden flower until they reached Russia where they once again were used as an edible crop mainly for their source of oil, however they also are sold in the streets and set out in big bowls in restaurants for snacking.  By the 1970’s, Russian hybrids developed to increase yield of oil had returned to the United States for commercial production.  Today, whole seeds are used for oil, bird seed and snacks.

 

A fast growing annual herb which are a favorite of children, sunflowers have a rough, hairy stem growing from 3 to 12 feet high with rough and hairy leaves from 3 to 12 inches long and circular heads of flowers, 3 to 12 inches wide composed of mostly yellow ray florets around the edge and purplish brown flattish disk florets in the center.  The flowers bloom in midsummer and continue into early fall with the flat seeds developed from the center disk florets becoming a delicacy to birds and animals as well as humans!  Plant seeds one to two inches deep and at least 12 inches apart in full sun and slightly alkaline well-drained soil after the last frost.  The seeds will germinate in 7 to 12 days and reach maturity in about 3 months.  They may also be started indoors a few weeks earlier as they transplant easily and may grow taller and flower sooner.  When growing the taller varieties, you may stake the flowers as they grow, and place them in the wildlife garden to attract birds and butterflies or behind the vegetables as a background.  Dwarf varieties are great massed in the flower bed or annual border with other bright colored blooms.  If grown for their seeds, harvest when the flower head back is brown, by cutting with a foot of stem attached and hang with a paper bag attached to catch the seeds as they dry or just nail to a tree for a bird-feeding station.

 

Every part of the sunflower may be used. The flower buds may be boiled and served like artichokes, the bittersweet edible flower petals may be added to soups and salads, plus the whole flowers may be boiled for a yellow dye or dried for wreaths and arrangements. The flowers are also long lasting as a cut flower.  The seeds are rich in polyunsaturated oil used for cooking, cosmetics and soaps.  The seeds are also for snacking and baking and are a rich source of calcium plus are packed with protein, other minerals and vitamin A, E, B1 and B6.  They also contain pain-relieving and anti-inflammatory properties similar to ibuprofen.  To roast, spread on baking sheets for 3 hours at 200 degrees.  Roasted, the seeds may also be boiled in water to make a coffee-like beverage.  Shelled, the seed kernels are nutty and perfect for perking up a salad, making a wholesome and nutritious bread or combining with melted chocolate to make treats for munching or topping ice cream.  The leaves form a food for cattle and the stems contain fiber for paper making.  The pith is one of the lightest substances known and is used in scientific laboratories, in Chinese acupuncture and in making delicate silks and coarse ropes.

 

GARDEN TIP
When considering a location for sunflowers,
remember they face east once fully opened
to protect their seeds from the hot sun
and the plants assimilate a large quantity
of potash and therefore, must not be
planted in the same soil the second year

One of my favorite seed companies, Botanical Interests, offers 16 different sunflower seeds from shorter varieties . . .

Elves Blend -  Large and small classic sunflowers and multi-petaled types will brighten your garden, and make cheery bouquets to embellish your indoor spaces
Sunspot - large flower heads on dwarf, 18" - 24" stalks, just the right height for your favorite “Gardener in Training”!
Teddy Bear - A cute addition to your sunflower bed, these bright yellow puffball blossoms will give you a warm, fuzzy feeling!
Goldy Honey Bear - Larger-flowered than Teddy Bear, the blooms become fully double, solid gold, and surrounded by sun-like ray petals.

to larger varieties . . .

Mammoth Grey Stripe - This giant among sunflowers is a fast grower that can reach 12' tall and produce 10" - 12" flowers!
Mammoth Russian – An heirloom grown in gardens since the late 1800s and known for spectacular height, giant flowers and abundant seeds

to colored varieties . . .

Moulin Rouge - a stunning, true red sunflower with no hint of brown or gold, on multi-branching plants
Peach Passion - Yellow petals touched with peach undertones will fill your home and garden with bright and lush bouquets.
Vanilla Ice - a sweet, creamy color to the moonlit garden and your tabletop arrangement
Drop Dead Red - a fabulous mix of florist quality flowers in shades of red from deep burgundy velvet, to steamy valentine red, to autumnal pumpkin/orange-red, some in bicolors
Autumn Beauty – Exquisite sunflowers in diverse autumnal shades of orange, yellow, gold and maroon bi-colors with brown centers
Evening Sun - Rich tones of vivid gold, autumn orange, warm mahogany and blazing bronze are all on one plant!
Flash Blend - Something for every sunflower lover – sunny yellows of Lemon Queen, beautiful warm tones of Autumn Beauty, deep reds of Velvet Queen, and a splash of white from Italian White

to varieties especially for bouquets . . .

Florist's Sunny - brilliant mix of pollenless hybrids, there’ll be no more messy pollen drop from your gorgeous cut flower arrangements

to varieties to feed the birds and bees . . .

Lemon Queen - Bees and other pollinating insects are attracted to the nectar and pollen provided by the large, pale lemon yellow colored flowers with dark brown centers

. . . or varieties to snack on yourself!

Snacker - enormous yellow flowers with green centers average 12" across, and will produce about one pound of seeds filled with tasty, meaty kernels

“. . .All men are like grass,
and all their glory is like the flowers of the field;
the grass withers and the flowers fall,
but the word of the Lord stands forever. . .”
I Peter 24-25

MIZUNA MUSTARD

 (Brassica rapa)

 

A Japanese heirloom and Asian green, mizuna mustard is as versatile as it is delicious.  Also called Potherb Mustard, Spider Mustard, Japanese Greens and California Peppergrass, mizuna has more than 10 different varieties and has been cultivated in Japan for its edible leaves since ancient times, but most likely originated in China.  It grows easily in moderate climates and is cultivated all over the world today.

 

This mustard has long slender stems and bright green, serrated leaves that form an attractive rosette.  It looks so delicate and lacey compared to other greens.  A tuft of four petaled yellow flowers produces brown seeds that are used to make Dijon mustard.  Easy to grow, this vigorous, cold-hardy Japanese variety is fast to reach 12-24 inches.  Propagated by seed, the annual will germinate best if you wait until after the last frost to sow in spring.  It can also be planted in summer for an autumn and winter crop.  Sow every two weeks for successive crops although it may also be grown as a cut and come again crop as long as the central growth is not disturbed.  Mizuna mustard can also be sown indoors and transplanted successfully.  Mizuna mustard prefers full sun in well-drained fertile soil with lots of organic matter, but summer crops will tolerate light shade.  To help reduce disease, do not plant mizuna or other Cole crops in the same location more than once every 3 to 4 years.  Harvest at 3-6 inches for salads or larger for cooking.  This plant is one of the most resistant to bolting.  Fresh leaves will keep 4 to 5 days wrapped in plastic and stored in the vegetable drawer of the refrigerator or blanched for 2 to 3 minutes and then rinsed in cold water, they may be packed into zip-lock freezer bags and frozen.

 

A perfect mustard green with mild, sweet, earthy flavor, the leaves may be eaten raw or cooked.  Mizuna mustard adds color, texture and flavor to mesclun mixes for salads, is a good alternative to basil in pestos and is excellent as sprouts on sandwiches.  The leaves may also be steamed with a bit of garlic with baby vegetables, boiled as a substitute for chard or kale or stir-fried in sesame oil with ginger and soy sauce plus cooked in soups, omelets, quiches, casseroles and pasta dishes.  Mizuna is interchangeable in recipes calling for any cooked greens and are an excellent source of vitamins A and C plus several other vitamins and minerals as well as fiber and protein.  The delicate blossoms also add a spicy bite and a bright splash of color either as an edible garnish or to top a salad.

 

GARDEN TIPS

Mizuna mustard is an excellent container plant
and can be grown inside on a windowsill.

An attractive edible landscaping plant,
mizuna mustard can be used for edging, in flower beds
or to hide daffodil and crocus foliage.

 

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”
Genesis 9:3

CLOVE PINKS

Dianthus caryophyllus

Clove pinks are miniature members of the Dianthus family from which carnations are descended and add an old fashioned touch to the garden including their light clove-like or nutmeg scent.   Going back as long as 2000 years, these edible flowers have numerous common names including gilly flowers from the French girofle for “clove” and pinks which may be connected to the ragged fringed edge of the flowers as if cut with pinking shears, but is likely a corruption of pinct which means “scalloped”, and a possible origin of the color named pink.  Used to make floral crowns in ancient Greece, their botanical name is from the Greek dios, meaning “divine” and anthos, meaning “flower.”  Native to Europe and Asia, they were a favorite from the Middle Ages and the flower petals were used medicinally as well as in soups, sauces, and vinegars plus by tavern keepers as a cheap way to flavor wines.  Today, the petals are still a secret ingredient of several wines and of the French liqueur, Chartreuse.

These scented, old-fashioned favorites are sturdy, no-fuss plants.  Often planted in herb gardens for their beauty and fragrance, they are also recommended highly for window boxes and containers with their masses of frilled pink flowers and handsome silvery blue-green or grey-green foliage.  They are also a reliable ground cover for open sunny spots.   The flowers of these “plants of the poets”, bloom in June and July and need deadheading and a light feeding to extend the flowering period and give full bloom potential.  They grow best in full sun or at least 4-5 hours of sun each day in ordinary soil that is well drained.  Clove pinks are tolerant of long dry periods although best growth and flowering occur in a slightly moist soil.  Short-lived perennials, new plants need to be raised every 2-3 years either by seed sown in the garden in spring or early summer or, in the case of named cultivars, by division or cuttings.

Clove pinks are edible flowers, but be careful not to eat the greenery as some carnation leaves are poisonous.  Be sure, also, to use only those flowers grown without the use of pesticides.  Harvested petals should be separated from the calyx and the narrow base of the petal should be removed before use as it is bitter.  The flower petals may be added to salads, sandwiches and jellies or candied to use in butters or desserts.  They combine well with the clove fragrance of sweet basil and are rather herbal in taste with a hint of spice.  Syrup may also be made for use on fruit salads or compotes by infusing the petals in hot sugar syrup.  A combination of blue borage, purple sage and clove pink flowers make a pretty garnish together.

GARDEN TIPS
Dianthus plants
should not be mulched or over watered.
They require good air circulation
 and do not like soil or mulch touching
the stems and foliage

“The earth is the Lord’s, and everything in it,
the world, and all who live in it;
for he founded it upon the seas and established it upon the waters.”
Psalm 24:1-2

PERILLA

(Perilla frutescens)

 

Native to eastern Asia from the Himalayas of India through China and Korea to Japan, perilla was brought to North America by Korean & Japanese immigrant workers in the 1800’s who called it shiso or Japanese basil.  A naturalized annual particularly in the Ozark and Blue Ridge Mountains, it was later found in wooded areas near camps where Japanese-Americans were held during WWII and became known as the “beefsteak” weed in much of the Midwest.  A member of the mint family, perilla readily reseeds prolifically if the seed heads are not removed regularly.

 

There are two popular forms of perilla with spiked leaves that are ruffled or smooth and come in shades of purple (often called red) and a brilliant green.  The red perilla is more ornamental and is often confused with the purple basils.  The green perilla is preferred for its culinary flavor which is much spicier and more lemony.  A third form of perilla comes from Vietnam called tai to with flat leaves that are green on top and a dusty garnet on the bottom.  All the perillas are easy grown annuals that thrive in full sun or light shade and require very little care.  It grows well from seed sown outside after the last frost or started indoors, but the seed has a short viability and should be used when less than a year old.  Perilla can grow to about 3 feet, but should be pinched back a bit to keep it compact and bushy.  Near the end of the season, it sends up attractive slender spikes of small lavender-white flowers that give way to sweet-tasting seeds.

 

Only used fresh, the flavor of the leaves of perilla have been described as a combination of cinnamon, basil, mint and citrus.  Indispensable in Asian cuisine, it is used in salads, tempura, fish dishes and soups and the red perilla is used in particular to produce colored pickled ginger which is served with sushi and pickled Japanese plums.  The tender leaves may be used in savories like mint or basil but add just before serving, added to coleslaw or wrapped around grilled meat or shrimp for a tasty appetizer.  The edible flowers are used as a garnish for soups and the seeds are toasted and salted for snacks or ground and used as a spice. The foliage can also be converted into a food coloring and perilla’s essential oil is often used as a flavoring.

 

GARDEN TIP

Perilla is attractive in the garden or containers
and combines well with silver-leaved herbs, red basil
and chili peppers as well as Shasta daisies

 

PICKLED GINGER

4oz peeled gingerroot

1/c rice vinegar

2Tbs sake & rice wine

2Tbs sugar

6 red perilla leaves

            Slice ginger thin then blanch for 1 minute in boiling water.  Bring vinegar, sake & rice wine and sugar to a boil and stir until sugar dissolves.  Cool.  Put ginger into canning jar layered with perilla leaves and pour cooled liquid over all.  Cover and let flavors marry for 5 days in the refrigerator before serving.  Keeps 1 month

PERILLA DIP

16oz silken tofu

2Tbs rice vinegar

1tsp curry powder

2 1/2Tbs vegetable oil

1 1/2Tbs sesame oil

2 1/2Tbs finely chopped green perilla with stems removed

lemon juice, sea salt & cayenne pepper

            Puree the first 6 ingredients then add lemon juice, salt and cayenne to taste.  Allow flavors to meld for 15 mins before serving with rice crackers or vegetable crudites.

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.”

Genesis 9:3

HOPS

 

(Humulus lupulus)

 

The modern hops have been developed from a wild plant as ancient as history itself.  Appearing in the records of Jews’ captivity in Babylon as a  strong drink, used as a medicinal herb in early Egypt and grown by the Romans, this native to Asia spread into France and Germany through Eastern Europe where it was widely cultivated in the 9^th and 10^th century and became famous in a new drink called bier from Bavaria.  Hops are a distant relative of stinging nettle and cannabis and grew “wild among the willows, like a wolf among sheep,” hence the name Humulus lupulus from lupus or wolf.

 

Although frequently referred to as the hop vine, it is technically a perennial herbaceous “bine” having stout stems with stiff hairs to aid in climbing versus tendrils, suckers or other appendages for attaching themselves.  The stem which arises every spring has a twining nature reaching at least 16 feet and dies to the cold-hardy rhizome every autumn.  The leaves are heart-shaped, lobed, finely toothed and a dark green.  Hops are dioecious meaning male and female flowers are on separate plants.  The male flowers are in loose bunches or panicles.  The female flowers or strobiles are about 1 ¼ inch long, oblong and consist of a number of overlapping, yellowish green bracts and blooms from July to August.  They remain productive for 10-20 years preferring a moist well-drained soil in sun or part shade and must be provided with support from string or poles.

 

Used mainly in alcoholic beverages, especially brewing beer, fresh hops possess a bitter aromatic taste and a strong characteristic odor.  Originally used for their preservative value, the hops were later noted to impart a flavor to beer.  The tender young shoots, which are only available for about three weeks in spring, are also eaten like asparagus as a delicacy raw with vinaigrette, boiled with fresh herbs or fried in batter.  Hops also have a long history of use in folk medicine to treat a variety of complaints including insomnia, tension and anxiety which explains their use in sleep pillows.  In addition, the flexible and tough stems have been used to make baskets, the fiber to make cloth and paper, the leaves and flower heads produce a fine brown dye and the oil is used in perfumes, especially spicy and oriental types.

 

GARDEN TIP

Hops plants form an attractive covering for arbors

 

“And God said,

"See, I have given you every herb that yields seed

which is on the face of all the earth,

and every tree whose fruit yields seed;

to you it shall be for food.”

Genesis 1:29

WATERCRESS

 

 (Nasturtium officinale)

 

Although watercress is one of the most widely used fresh vegetables in the world, some refer to it as the most underrated, underused green in the garden!  Considered an herb as well as a green, watercress is a member of the mustard family and although widely naturalized in North America it is believed to have originated in Ancient Greece where it was recommended to fortify a soldier’s diet.  In England, watercress was a staple part of the working class diet because it is very nutritious and has been commercially grown in the pure waters of southern England since the early 1800.  Street sellers would form it into bunches and sell it to be handheld and eaten ice-cream cone style.  Brought to the United States by immigrants, commercial production began in 1850 and although Huntsville, Alabama is now known as “Rocket City,” it was once the “Watercress Capital of the World.”  Today, however, the Chinese eat the most watercress, using it in soups and stir-fry. 

 

The botanical name Nasturtium, is derived from the Latin tortus nasus which refers to its pungent taste and officinale which means it was originally on the official list of medicinal herbs.  Watercress has creeping stems which bear shiny, dark green heart-shaped leaves and rosettes of white flowers similar to sweet alyssum from early summer to mid-autumn.  A fast growing, aquatic or semi-aquatic perennial, watercress is well-suited to hydroponic cultivation although it may be grown in the garden in dappled shade during cool weather, provided the soil is kept moist or even in a small water feature.  Easy to grow from seed or grocery store cuttings which can be rooted in water and then planted out after the last frost.  Harvest by snipping as needed and it will grow back 4 or 5 times to harvest again.  Wash and use promptly.  Refrigeration destroys the texture so if you need to keep it longer submerge it in water.  Also grown as sprouts, the edible shoots can be harvested days after germination.

 

Watercress adds a peppery radish-like flavor to everything.  It is a valuable winter salad green plus may be used instead of lettuce in sandwiches or as a garnish for main dishes or appetizers.  The English, of course, are responsible for popularizing the watercress sandwiches as a part of afternoon tea.  It may also be cooked as a vegetable or in a traditional watercress soup.  The French add it to potato soup, the Italians to minestrone and the Chinese to their egg drop soup.  Chopped leaves may be added to cottage cheese, egg dishes or butters for topping grilled chicken or fish.  Use it instead of parsley for a spicy kick.  Once popular as a tea made with lemon and sugar, it can be added to a blender with tomato juice, fresh basil and a dash of Tabasco for a refreshing and healthy drink. Watercress is a good source of vitamin C & E, minerals and trace elements plus with more folic acid than broccoli and more iron than spinach, it tops the list of recommended greens.  It is also a breath freshener and palate cleanser!  No wonder some suggest that its regular consumption could effectively reduce, if not eliminate, many of the world’s problems with disease and hunger.

 

GARDEN TIP

Watercress may be grown in large pots
which may be kept moist by
sitting in pans of water which are replenished daily

 

WATERCRESS PINWHEELS
1/4c crumbled blue cheese
1/4c chopped toasted walnuts
2Tbs sour cream
8oz cream cheese
black pepper
1 1/2c minced watercress
tortilla shells
          Combine all ingredients except tortilla shells. Spread mixture generously on tortilla and roll up. Can be eaten whole or wrapped & refrigerated overnight then cut into 1” rounds for tea time.

CUCUMBER & CRESS SOUP
2Tbs oil
1 chopped onion
1 1/2c minced watercress
4c chicken stock
1 cucumber, seeded, peeled & pureed
2c buttermilk
            Sauté onions in oil then add cress and cook until soft.  Add chicken stock and simmer 30 mins., then remove from heat and puree in batches.  Return to pot and add buttermilk and pureed cucumber.  Slowly reheat and season.

WATERCRESS SALAD
2 c watercress
2 c asparagus cut into 1” pieces
2 c fresh strawberries, sliced
Juice & rind of a lemon
2Tbs olive oil
2Tbs honey
           Blanch asparagus in boiling water for 3-5 minutes or until tender, but still crisp. Drain and rinse in cold water. Combine lemon juice & rind, olive oil and honey and mix well. Mix the watercress, strawberries and asparagus and toss with the dressing. Serve immediately.

 

 

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.” 
Genesis 9:3

HOREHOUND

 

(Marrubium vulgare)

 

A native of Europe, North Africa and Asia, horehound has been used since the early Egyptians first brewed it as a cough medicine known as the “seed of Horus,” the Egyptian god of sky and light.  “Hore” in the herb’s common name is thought to be derived from the Old English meaning white or frosty in reference to the plants downy covering, which is why it is also known as white horehound or wooly horehound.  “Hound” may refer to its use by ancient Greeks as an antidote to bites from mad dogs!  Horehounds botanical name, Marrubium is derived from the Hebrew marroh meaning bitter and it may have been one of the bitter Passover herbs.

 

A small rounded 2’ shrub in the mint family, horehound has the typical square stems, however they are wooly.  The leaves are a grey-green, wrinkled and downy but smooth on top and fuzzier underneath with a pronounced musky smell which is lost when dried.  It produces small white flowers the second season in dense whorls that circle the stem and attract beneficial wasps and flies to the garden as well as being a favorite of bees.  The fruit is comprised of a nutlet containing seeds which are minutely hooked enabling them to be carried to new sites on the fur of animals and it self-seeds readily and rapidly.  Horehound is easily grown and not picky about soil, likes full sun and is drought tolerant making it a perfect xerscape plant.  Plants can be propagated by seeds sown in the spring after the last frost, divisions done in early spring or cuttings taken in late summer.  Seeds started indoors must be stratified or refrigerated after planting for a month or two to improve germination.  Some gardeners prefer the more ornamental silver horehound (M. incanum) or Spanish horehound (M. supinum) which is more compact.  Once established keep horehound well pruned after it flowers to produce a second crop of leaves, keep up its appearance and keep down its spreading habit.  Since it is the leaves which are mainly used, it can be harvested the first year.

 

Horehound’s leaves have a distinctively bitter taste although they may be used sparingly as a seasoning for salads, soup, fish and chicken.  It is often made into a syrup or candy in order to disguise the bitterness.  Used as a substitute for hops in beer, its extracts are also used to flavor liqueurs, nonalcoholic beverages and cough syrups.  A mild pleasantly flavored tea may also be made from the fresh leaves.

 

GARDEN TIPS

Horehound is deer proof and teams well with contrasting foliage
such as butterfly weed, peonies and poppies

A great companion plant for tomatoes and peppers
causing a longer crop period and also a heavier crop

 

Since June is National Candy Month here is a recipe from Herbal Treasures by Phyllis V. Shaudys for horehound candy:

Old-Time Horehound Candy
2 cups fresh horehound, leaves, stems and flowers (or 1 cup dried)
2 1/2 quarts water
3 cups brown sugar
1/2 cup corn syrup
1 tsp. cream of tartar
1 tsp. butter
1 tsp. lemon juice (or 1 sprig lemon balm)
          In large saucepan, cover horehound with water. Bring to boil, simmer 10 minutes. Strain thru cheesecloth and allow tea to settle. Ladle 2 cups horehound tea into large kettle. Add brown sugar, corn syrup, cream of tartar. Boil, stirring often, until mixture reaches 240 F. Add butter. Continue to boil until candy reaches 300F (hard crack). Remove from heat, add lemon juice. Pour at once into buttered 8" square pan. As candy cools, score into squares. Remove from pan as soon as it is cool. Store in aluminum foil or in zip-lock plastic bags.

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.”

Genesis 9:3

PANSY

 

(Viola x wittrockiana)

 

Nothing says spring like pansies with their wide variety of brilliant colors including every color of the rainbow plus several shades in between.  Originating in continental Europe, this annual or biennial which has never gone out of fashion comes from a lot of cross-breeding and gets its botanical name from Professor Veit Brecher Wittrock, a botanist from Sweden, and its common name from the French word pensee meaning “thought”.  The pansy flower resembles a human face and it nods forward in August as if in deep thought.  It is said that they inspired Shakespeare to write of romance! 

 

Quite durable and a “flower for all seasons”, the history of the pansy is linked forever to the violas and the wild pansy was observed some time after the 4^th century growing in open areas with more sunlight, alpine meadows and on rocky ledges.  There are clear differences between the two however including one main stem on the pansy versus branching below the ground on the viola, plus the pansy bloom is larger and more round than the viola.  The pansy plant is compact with notched leaves that are oval or heart shaped.  The profuse blooms are single with five petals, range from 1-5 inches in diameter and have one of three basic color patterns – single, clear color, a single color with “whiskers” or dark lines radiating from the center, and the most familiar dark center called a “face” or “blotch”.  You can harvest the blooms anytime, but at least be sure to remove spent blooms to promote additional blooms and extend the blooming period.  It is best to start with new plants each year either from seed started six to eight weeks before the last frost or purchased in bud or bloom and then transplanted into the garden as soon as you can put a trowel into the soil in an area that receives morning sun and has well drained soil.  They are heavy feeders so prepare the garden with plenty of organic matter and mulching will help conserve moisture and reduce weeds. They also are great in containers which can be placed in full sun early and late in the season, but when its hot can be moved to more shade to baby them.

 

Pansies have fragrant and edible blooms with a mildly savory vegetable taste and may be used in savory and sweet dishes.  Use only blooms grown without pesticides scattered in a salad of greens or fruit, suspended in aspic, incorporated into homemade pastas, candied on cakes or to simple dress up everything from soups to sorbets.  Pansy blooms can even be added to ice cubes for a festive addition to summer drinks.  They are very high in vitamins A & C, so they are not only attractive, but good for you too.  In addition, flowers can be cut to add to small bouquets, used to dye fabric, make flavorful syrups or float in bowls.

 

GARDEN TIPS

Pansies are suitable for planting
 under shrubs as a living mulch,
among bulbs, in vegetable gardens,
 in window boxes or containers,
or fill an entire bed for a striking spring effect!

 

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.” 

Genesis 9:3