Pesto Perpetuo basil
I cannot imagine a garden without basil plants. Basil is the essence of summer. I don’t limit myself to just one — I grow lemon, lime, sweet, Thai, holy, and cinnamon, just to name a few. It seems that most people only know sweet basil and only one use for it: pesto. Granted sweet basil has become the poster child, but there are many different types of basil plants to explore. Continue reading
Sweet potato
Today, Monday, April 6, is sweet potato day. I find this odd because here in Virginia, one does not plant or harvest sweet potatoes at this time. So I did some digging (no pun intended) and discovered the origins of the date. Continue reading
I love being able to step out into the garden and snip fresh herbs whenever I need them. Yesterday, I was making ham and bean stew in the crockpot. I was inspired to add thyme so I cut off a few sprigs from the thyme growing in the front of the house. I looked around and snipped even more herbs: cutting celery, oregano, sage and rosemary. Continue reading
Tagged cutting celery, oregano, perennial herbs, rosemary, sage, thyme
Today is National Spinach Day! Spinach has to be one of the easiest greens to start from seed. Here in Virginia, I sow spinach in the cool spring months and again in the fall. Now in March, I sow seeds in the ground and in containers on the deck (for last minute dinner salad harvesting). I plant the seeds about a half inch deep and water. Later, I thin them to prevent overcrowded mature plants. Every couple of weeks, I sow again, in different places, for a continuous harvest. It is best to grow different types, from savoy (wrinkled) to smooth leaves, to heat resistant cultivars, and in different places in the garden to avoid slugs.
We use spinach in everything from salads to sandwiches, stews, egg dishes, soups, and pasta. For salads, we prefer the savoy and semi-savoy type, the wrinkled leaves, because the leaves hold up well in salads and the salad dressing clings to the leaves. For smoothies, quiches, and egg dishes, we use the smooth leaves, which I roll up like a cigar and cut with small scissors to create ribbons.
Although I may harvest the entire, mature plant when I need a lot of spinach for company; usually I cut the outer leaves as I need them. I always look for insects and then submerge the leaves in a large bowl of cold water (to drown anything hidden in the leaves). After draining in a colander, I spin the leaves in the salad spinner (hopefully flinging any survivors to their death against the spinner’s plastic walls). Fortunately, I rarely see bugs.
Like all greens, spinach needs nitrogen for its leaves. In early spring, I amend the garden beds with compost or alfalfa meal (a store-bought, nitrogen-rich amendment). Lately, it seems that all bags of potting soil come with fertilizer so the container spinach does not seem to need the extra boost.
By June, my spinach throw up their flower stalks in the air and call it a day. Rebelling against summer’s warmth, their leaves become too bitter to eat. Now taking up precious real estate, spinach gets relegated to the compost pile and my attention turns to heat loving veggies while the remainder of my spinach seeds lie dormant in the house, waiting for fall.
March is the time to grow peas here in Northern Virginia. In our family we prefer the sugar snap peas where you eat pea and pod together but shelling peas and snow peas are also started during March’s cool weather.
St. Patrick’s Day is my cue to soak the seeds in water overnight, insert in cone shaped coffee filters (could have used paper towels too), and place in zipped plastic bags. I left them on a shelf, I did not put them under grow lights. Within two days, the seeds germinated. After a few days, when it was necessary for the shoots to receive sunlight, I planted them outside about 4 inches apart. Planting them when they have germinated as opposed to planting seeds makes them able to withstand the cold soil temperatures. Last year, we picked them almost every day when the peas had expanded enough to make the pods plump – hence – snap when you bit them or bent them. They were so sweet, we ate them raw as the vegetable portion of dinner.
Pea plants are light in weight and their small tendrils need to wrap around thin nylon, string, or wire. In the beginning, you may have to “train” them to wrap around the nylon or unwrap them if they find a nearby plant but eventually they learn to wrap up and create a pretty green screen.
Another great thing about peas is that the flowers are edible. They are great in green salads, they can be added as garnish to pea soup or tomato soup, and they can even be used to decorate cupcakes. Just remember, if you pick the flower, you won’t get the pea. But then, plant more peas!
Today is National Chocolate Mint Day and for gardeners that translates into the chocolate mint herb (Mentha x piperita forma citrata ‘Chocolate’). Mints are herbaceous perennials. They are extremely hardy but must be grown in containers. All mints will take over your garden if you plant them in the ground.
Chocolate mint has textured leaves and dark brown to purple stems. The leaves are green but the new growth is darker, with veins that are brown to purple. The leaves really do taste like chocolate mint, which kids love. In my family, we make a syrup out of the leaves and pour it on fresh strawberries (see recipe below). We also put minced leaves in a store-bought brownie mix, chocolate cake, and chocolate chip cookie dough to add the mint flavor. The leaves are great for garnishing fruit salads, desserts, cakes, and cupcakes. They can be used fresh or dried for making tea, or adding to coffee or hot chocolate.
This is a great plant to have in order to make gifts. The stems root very easily in water so you can either pot up the rooted stems or just give cuttings to friends. We have given away pots of chocolate mint with a recipe card attached. Because the cost is minimal, pots of chocolate mint make a great gift for your children’s teachers.
Mints can tolerate shade and prefer moist soil. They can be grown in dappled shade or morning sun and afternoon shade. If there is a dry period in the summer, make sure the container is receiving enough water. They grow to a few feet tall and flower in the summer. The small flowers are edible and can be used as a garnish. They also attract beneficial insects, bees, and butterflies. Deer leave the plant alone. Chocolate mint also can be used as the “spiller” in a container with summer flowers.
Syrup
Put one cup of water and one cup of sugar in a small saucepan. Bring to a simmer. When the sugar dissolves, turn off the heat, and add a large handful of chocolate mint leaves. Bruise with a wooden spoon by smashing leaves against the side of the pot. Cover and let sit for 30 minutes. When cool, strain leaves out and pour syrup in glass jar. Store in fridge for up to 2 weeks.
warm season tomato plants for sale in March will not like the cool evenings if planted in the ground
One of my first lessons in growing vegetables and herbs is learning the plant’s preference for temperature. To keep it simple, there are cool season and warm season crops. Getting to know what the plant prefers determines when to buy/plant, what to buy/plant, where to buy/plant, and when to harvest/eat!
In the mid-Atlantic area, typical cool season plants are anything in the cabbage family (cabbage, broccoli, collard, Brussels sprout), lettuce, pea, kale, chervil, dill, cilantro, leek, scallions, radish, spinach, arugula, beet, pak choi or bok choy, carrot, mustard, parsnip, turnip, and Swiss chard.
cool season lettuce for sale in March will like the cool temperatures if planted in the ground
Some can continue to grow well during the summer such as spring onions and Swiss chard. Other cool season lovers “bolt” when it warms up in May/June. For example, cilantro will bolt, that is, flower and set seed, in May. This is good if you want the seed, also known as coriander, but bad if you want to continue to harvest the leaves. When the plant bolts, the leaves become bitter and eventually the plant will die because it is an annual.
Most people associate the warm season edibles with summer itself. These include tomato, basil, fennel, eggplant, pepper, corn, summer/winter squash, zucchini, melon, watermelon, cucumber, okra, and pumpkins. These will not tolerate the frosts we may get in the spring evenings so it is best to start them outdoors after the last average frost date in mid-May.
Frequently you will see both types of plants for sale as early as March. These photos were take at a local hardware store in March last year. Basil, a summer lover, is especially sensitive to cold. If one were to purchase these basil plants and put them in the garden unprotected they may die because there is still the likelihood of frost in early spring.
basil plants for sale in March may even die from a late spring freeze
In my zone 7 garden, the cool season plants/seeds should be started outside in mid-March to the beginning of April. The warm season plants/seeds should be started in early May to the end of May. If you do not know what your vegetable or herb prefers, there are several ways to figure this out:
Read the seed packet or label
Read seed catalogs
Research on the internet
Read local gardening books
Visit garden nurseries and ask knowledgeable staff.
The books I found most useful books for this area are listed below and are easy to get from the library or bookstore. Knowing the plant’s preference will help you figure out when to start your seed and/or when to purchase plants.
The Week-by-Week Vegetable Gardener’s Handbook by Ron Kujawski & Jennifer Kujawski (Storey Publishing, 2010)
The Timber Press Guide to Vegetable Gardening in the Southeast by Ira Wallace (of Southern Exposure Seed Exchange) (Timber Press, 2013)
The Year Round Vegetable Gardener by Niki Jabbour (Storey Publishing, 2011)
Gardening in the Mid-Atlantic, Month-by Month by Andre and Mark Viette with Jacqueline Heriteau (Cool Springs Press, 2008)
broccoli for sale in March will thrive in the cool season
Posted in Edibles, herbs, seeds, vegetables
Tagged books, cool season, herbs, pegplant, seeds, vegetables, warm season
Lemon Balm ‘Mandarina’
Three weeks ago I posted an article on lemon balm to celebrate National Hot Tea Day. Lemon balm is an herbaceous perennial herb with a lemon flavor that makes a great hot tea. Out of all the herbal teas, it is the one that tastes the most like black tea, very much like Lipton. Since then, I have been reading the incoming seed catalogs to plan my 2020 Virginia garden. Much to my surprise, the Burpee catalog is offering a new lemon balm called Mandarina. This is a lemon balm with an orange flavor. Think Constant Comment. I can’t wait to try this. Although they are selling plants, I ordered the packet of 100 seeds so I can divide and share with my friends. The catalog description says it is hardy to zone 4 with an “alluring fragrance and attractive foliage. Perfect for large, mixed patio containers.” I suspect Mandarina is grown much like my lemon balm plant: morning sun and afternoon shade. My lemon balm is a perennial bush in the garden bed but these plants could be grown in a container as a filler or spiller. Both would make great caffeine-free teas but think of the possibilities in the kitchen! Mandarina would give an orange twist to stir fry chicken, fruit salad, pound cake, sugars, syrups, and more! Try Mandarina this year for an orange twist on an old lemon favorite.
Lemon Balm ‘Mandarina’
Photos courtesy of W. Atlee Burpee Company. This is not a paid advertisement and no products were received free with this article.
Tagged Burpee, culinary herbs, herb tea, herbs, lemon balm, Mandarina
Saving various types of lima beans and their names and stories
I read a phrase that is so true: “It all starts with the seed. The seeds take care of us.” We rely on seeds, thus plants, to feed, clothe, and shelter us. But these seeds in turn rely on us. Our cultivated plants (not wild grown but grown in gardens and farms) depend on human care. If we do not preserve a species it will become extinct. If no one grows a plant and saves the seed, the plant and its genetic material will not exist anymore.
Because seeds are fundamentally important to our survival, saving seeds, especially open pollinated, heirloom seeds, is vital. Plants make up 80 percent of our diet. On an agricultural level, saving seeds preserves genetic diversity. Breeders can tap into a large genetic pool for improved crops and pest/disease resistant crops. Saving seeds of various plants ensures crop diversity so that one pest/disease does not wipe out one crop. Saving seeds of plants that have adapted to a local area helps to become resilient to climate change.
Sharing saved seeds at a seed swap
On a home gardener level, saving seeds saves money. One can exchange seeds at seed swaps or pass down seeds to future generations. Over time, saving seed from plants that have done well in the garden saves plants that have adapted well to the region. This may help with climatic change. Saving seed also increases the diversity of plants grown. There is more of a choice, more of a variety to choose from for better flavor, time of harvest, or plant type. Saving seeds also saves the memories and stories from previous generations and the lineage of heirlooms.
However, each year, as seed are not saved, plants become extinct. According to the United Nations Food and Agriculture Organization, an estimated 75 percent of global food diversity has become extinct in the past 100 years. Of just 20 plants used for global food production in 2014, only 9 accounted for more than 66 percent of all crop production. Only five cereal grains make up 60 percent of our calories. In the past century we have lost more than 90 percent of our seed diversity. Thousands of plant species are no longer available, and we continue to lose them every day. Yet biodiversity is essential to food and agriculture and provides us and plants with resilience.
Grandpa Ott’s morning glory
Fortunately, there are seed saving initiatives across the world to save seeds for future generations. One American organization, Seed Savers Exchange, has several programs that are extremely useful and helpful to home gardeners. Seed Savers Exchange (SSE) began in 1975 by Diane Ott Whealy and Kent Whealy. Diane’s grandfather gave them seeds of Grandpa Ott’s morning glory and German Pink tomato which were brought by Grandpa Ott’s parents from Bavaria when they immigrated to Iowa in the 1870’s. Diane knew that with her grandfather’s passing, unless the seed were grown and saved, they would be lost. She reached out to like-minded people interested in saving and sharing heirloom seeds and gradually formed a network.
German Pink tomato
Today, SSE is a non-profit organization in Decorah, Iowa, with more than 13,000 members. Its mission is to “conserve and promote America’s culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.”
The SSE maintains a seed bank with 18,000 to 20,000 varieties at their headquarters in Iowa. They also send seed to the U.S. Department of Agriculture (USDA) seed vault at Fort Collins, Colorado, and the Svalbard Global Seed Vault in Norway.
“At SSE, we store seeds at zero degrees Fahrenheit and 20 percent humidity. Under these conditions, certain seed can last up to 100 years,” said Philip Kauth, Ph.D., Director of Preservation.
To give an idea of the number of varieties that can exist within one plant, Philip said that currently the SSE collection has 6,000 tomatoes. There are 3,000 types on the market that are commercially available. “We have 1,100 varieties of corn but the USDA has 20,000 varieties of corn. We also have 6,000 varieties of beans.” What makes SSE unique is that they also maintain the seed’s history. “We put a lot of emphasis on stories. We preserve the varieties and their histories as well as evaluation data on their performance as a plant.”
Anyone, including home gardeners, may access some of these varieties through the Seed Exchange. The Seed Exchange is a free online database of seeds, basically a seed swap. Anyone can offer or obtain open pollinated seeds to grow in their garden. It does not cost money to view this database; however, in order to list or request seed a free account must be established. If reading hard copy is preferable, there is an annual catalog called the Yearbook that can be ordered for a fee. The Seed Exchange has more than 11,000 varieties of homegrown, open pollinated vegetable, flower, and herb seed. Once people obtain and grow these, they can save and re-sow the seed (hence have them for a long time) or even save and share the seed with friends and family. The Seed Exchange also includes potato tubers, garlic bulbs, apple tree cuttings, and other non-seed material.
Field crew harvesting beans
Today, a quick look at the Seed Exchange reveals 9,563 varieties of tomatoes. Some entries have short descriptions, some long, and some have photos. For example, the description for the Silvery Fir Tree tomato is a “compact (18 – 24 inches high) with unusual, delicate, lacy leaves. In Russian, it is called ‘Serebristaya El’ .. it is an old Russian variety that was introduced to American seed savers in the early 1990s by Marina Danilenko, pioneering private seed seller from Moscow during the Perestroika-era.”
There are 38 entries for spinach including a broad leaved prickly seed spinach “described by Albertus Magnus, a Catholic saint from Germany, in 1260, has been commercially available in the US since at least 1806, and was planted by Thomas Jefferson at Monticello in 1809 and 1812.”
SSE also sells seed, people can order online and from a free catalog. SSE makes about 600 varieties available commercially to the public when inventory of seed is high enough to meed the demand. The revenue from the seed sales, as well as donations and memberships, maintain the organization’s seed collection and promote and encourage the tradition of saving and sharing seed.
Trial beds at Heritage Farm
Other interesting SSE projects are Seed Rematriation (identifying and growing plants grown by indigenous communities in order to obtain and save the seeds); SeedLinked, a seed data platform connecting people with information on varieties from other gardeners/farmers; and the Community Seed Network, which engages hundreds of people across the United States and Canada to connect, share, and learn about seeds. The SSE also provides free seed to schools, community groups, and people in need via the Herman’s Garden and Disaster Relief Seed Donation programs.
The SSE is a destination point — hundreds of gardeners, horticulturists, and seed savers visit the headquarters, known as Heritage Farm, each year. The public is encouraged to visit the Lillian Goldman Visitors Center and Gift and Garden store, walk through display gardens, including an apple orchard with 900 varieties of apple trees, and attend events such as a seed swap, an heirloom plant sale, a seed school, a tomato tasting, and a harvest festival. And if that isn’t enough, there is always the Robert Becker Memorial Library with 6,000 volumes covering agriculture, horticulture, and biodiversity. And to think it all started with seeds of a morning glory and a tomato.
All photos courtesy of Seed Savers Exchange
Out of all the herbal teas, lemon balm tea taste most like black tea, without the caffeine. I use the leaves for hot or iced tea either alone or as a base to which I add more pronounced fruity flavors from other plants. In the spring and summer, I pick the leaves as I need them or shear the entire plant down. The plant revives quickly and a second shearing can be done before the fall. The leaves dry well so I can make lemon balm tea all year round.
One of the easiest herbs to grow, lemon balm is a perennial bush grown for its lemon scented leaves. Lemon balm thrives in morning sun and afternoon shade in my Virginia garden. Hardy to zone 4, lemon balm co-exists well with other plants in the garden, serving as a beautiful green “landscape edible” but also as a pollinator plant. Its botanical name, Melissa officinalis, refers to the bee attracting white flowers (“Melissa” is Greek for “bee”) and long-serving medicinal qualities (“officinalis” refers to historical medicinal value). Actually, lemon balm’s medicinal value has been known for more than 2,000 years but for my family I tend to focus on lemon balm’s culinary uses. Fresh leaves add lemon flavor in baked goods like pound cake, muffins, scones, and cookies. Lemon balm can also be added to fruit salad, sorbets, butter, cheese, fish, and chicken dishes.
Lemon balm is easy to grow from seed but also cheap to buy as a small plant in the spring. If a friend has it, get a stem cutting and root it in water. As a member of the mint family, lemon balm roots easily but this species is not invasive. Try growing lemon balm to brew a hot cup of tea to celebrate National Hot Tea Day!
Tagged herbs, lemon balm, Melissa officinalis, mints, National Hot Tea Day, tea
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