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February 2012
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Library Thing

RSS Beautiful Wildlife Garden

  • When Birds Recycle February 3, 2012
    I was out and about on Sunday, cleaning up after the dogs and looking for wildlife of interest. January is not always the best time of year to find things, but Florida has experienced a relatively warm winter and spring is in the air so we have our fair share of resident wildlife meandering around.... [Continue Reading] […]
    Loret T. Setters
  • Orange Moon and The Grandmother Tree February 1, 2012
    Exploring the wonders of nature with the children who come to visit my wildlife garden is one of the greatest joys of my life. We turn over rocks to look for the Worm Snake who lives there. We watch the bugs with our hand lenses. We are amazed when the butterfly emerges from its chrysalis.... [Continue Reading] […]
    Carole Sevilla Brown
  • Green Healthy Lawns and Yards without Chemicals January 31, 2012
    In cased you missed it, last week our very own Carole Brown took the wildlife gardening world by storm with her exposure of the National Wildlife Federation/ScottsMiracle-Gro partnership, which quickly escalated into a widespread social media storm of protest by organic gardeners, farmers and environmental writers. On Sunday, amazingly, the NWF’s reversed th […]
    Ellen Sousa
  • Counting Birds in the Garden January 30, 2012
    I could not have guessed how timely this post would turn out to be.  I thought, I’ll get a head start promoting the Great Backyard Bird Count (GBBC).  After all we want to see more birds in the garden.  But who would have guessed that while I was gazing out my window this past gray... [Continue Reading] […]
    Donna Donabella
  • Feels Like the First Time January 29, 2012
    [Guest post by Jan Bills] “For me the only things of interests are those linked to the heart” ~Audrey Hepburn When I read the email from Carole asking if I would like to write a guest post for her highly regarded, well-respected website, I nearly dropped my teeth! Me, I thought to myself. I am... [Continue Reading] […]
    Guest Author

#GardenChat

Herbs

“As Rosemary is to the spirit, so Lavender is to the soul.”

Botanists define herbaceuous plants as “plants without woody stems that can be used for fragrance, flavor and medicinal purposes.” (http://www.herbsociety.org) A much more encompassing definition from Taylor’s Guide to Herbs: “A plant with some particular use(s), because it provides some particular kind(s) of chemical compounds or raw materials.”

Medicinal herbs are best used under the supervision of an herbalist or physician of which I am neither. For the sake of space (and safety) I’ve listed herb and edible flowers I grow and how I’ve found them to be useful. NEVER eat any flower if you are unsure of it’s identity,  if you have allergies or if it came from an unknown source.

The best time to harvest herbs is early morning just after the dew has dried. Dry them on a screen in a dark spot with good air circulation. Herbs can also be easily freeze-dried by washing, patting dry and packing into freezer bags.

Edible Flowers:

  • Anise hyssop-  The mild licorice flavored purple flowers and leaves make a soothing tea.
  • Angelica- A tall and branching plant with white flowers. Stalks are used like celery and can be candied (I’ve not tried that).
  • Borage- Beautiful star shaped blue flowers with a cucumber flavor.  Good in punch, cold soups, eggs and salad. Also a natural way to attract bees to the garden, they adore it!
  • Calendula- Only the petals are edible. They may be used to make a faint yellow dye for natural fibre yarns, fabrics etc.
  • Chamomile- Cheery button-like daisy flowers with a faint apple flavor make a soothing tea, a blonde hair rinse and a spray for seedlings that prevents damping-off.
  • Carnation- Also called “clove pinks” (not florist carnations)have a faint clove flavor good for tea, potpourris and soaps.
  • Chives (onion and garlic) Grassy foliage and purple flowers have mild onion and garlic flavors tasty in salads and vinegars.
  • Cornflower (bachelor’s buttons) Light clove-like spicy flavor good in salads and herbal vinegars.
  • Dandelion- Not a weed but an herb! The greens are tasty wilted and dressed, also used for making wine (haven’t done that).
  • Daylily- (not lilies) The unopened flower buds are delicious sauteed, they taste like asparagus.
  • Lavender- The purple and pink flowers are perfect for vinegars, herbs de provence, jelly, teas, sachets and herbal bath mixes.
  • Marigold- (tagetes) Cheerful red and orange blossoms are pretty in salads and punches.
  • Nasturtiums- Leaves are used in sandwiches and salads and have a peppery flavor, green seeds are pickled like capers.
  • Rose- Petals are delightful in potpourris, sachets and bath mixes. Use petals and hips for fruity jellies and jams and rosewater.
  • Violet- The sweet flavor is lovely in teas and salads and used for baking. Violets are also wonderful for soaps and sachets.

Culinary Herbs:

  • Anise- Leaves and seeds have licorice flavor. Good for baking and seasoning. Annual.
  • Tarragon- (French only,please!) Good for flavoring fish, chicken and vinegars. Perennial shrub.
  • Sage- Use fresh or dried to season meats and stuffings, also good with winter squash. Perennial.
  • Basil- Use fresh or dried in pestos, sauces, vinegars, stir fries, jellies, teas and salads. Annual.
  • Thyme- Good with poultry and mixed with other herbs for sauces, dressings etc. Short-lived perennial.
  • Marjoram- Milder version of oregano. Annual.
  • Oregano- Pungent. Used for pizza, sauces and meat seasoning. Large, shrubby perennial.
  • Fennel- Feathery fronds used to flavor fish, bulbous base ideal substitute for celery, seeds used in sausage. Mild licorice flavor.
  • Dill- Great for fish,vegetables, sauces and dips. Fresh flower heads are good for pickles. Annual.
  • Chives- Pretty clumps with mild onion flavor can be used as onions are.
  • Cilantro- Pungent herb used in salsas. Annual.
  • Savory- The “bean herb” also good with eggs, soups and sauces. Annual.
  • Chervil- Good with fish and all egg dishes. Parsley flavor. Annual that prefers shade.
  • Parsley- Used as garnish as well as in soups, sauces, meat and egg dishes. Versatile and full of vitamin A and C. Biennial.
  • Mint- Rampant grower flavors dips, teas, sauces, jellies, marinades and candy. Perennial.
  • Rosemary- Very good with poultry and lamb, used in dressings,teas. Aromatic shrub considered an annual in zone 6 and below, but can be overwintered with some success.
  • Lovage- Tall stalks with abundant celery-like leaves. Perennial.
  • Lemon Balm- Officially known as Melissa, it’s a hardy perennial  that self-sows easily. The leaves have a delightful lemon scent and flavor and are wonderful for baking, teas and used as an ingredient in hand lotions, herbal bath mixes and lip balm.