The first time I grew roselle in my Virginia garden, I was full of angst as the summer ended with no flowers in sight. Although I know roselle is a tropical plant, I did not know it is photoperiodic. In other words, roselle is a short-day plant which means that fall’s short days and long nights encourage the flowers to form. However, here in the DC metro area, the October frosts will truncate this tropical plant’s life. That year I only had a few flowers in September and the plant died in October before I could get a good harvest. I have since learned that it is best to grow an early maturing strain in order to get a good harvest. Continue reading
The first time I grew roselle in my Virginia garden, I was full of angst as the summer ended with no flowers in sight. Although I know roselle is a tropical plant, I did not know it is photoperiodic. In other words, roselle is a short-day plant which means that the fall’s short days and long nights encourage the flowers to form. However, here the October frosts will truncate this tropical plant’s life. That year I only had a few flowers in September and the plant died in October before I could get a good harvest. I have since learned that it is best to grow an early maturing strain in order to get a good harvest. Continue reading
Currently, my pineapple sage plants (Salvia elegans) are blooming in my garden, their bright scarlet flowers are attracting butterflies and hummingbirds. Members of the salvia or sage family, pineapple sage plants are herbaceous, tender perennial herbs. I have two pineapple sage plants, which I bought last year as tiny babies, and I often use their leaves and flowers in the kitchen. Continue reading
Foliage of first year’s growth of cutting celery
Cutting celery is a great culinary herb to have in your garden. Unlike stalk celery from a grocery store, cutting celery is full of flavor, reminiscent of black pepper. Cutting celery (Apium graveolens var. secalinum) looks more like parsley than stalk celery (Apium graveolens var. dulce). This foot-tall, bushy plant has short, hollow stems and green, finely serrated leaves about one-inch wide. Continue reading
In November, when I was pulling out the blackened tomatoes and peppers, I noticed a spot of green to the right of the veggie bed. One of my favorite herbs was still going strong despite the frost. My three cutting celery plants were green with beautiful, feathery leaves.
I use cutting celery in the kitchen quite frequently – unlike celery you buy in a store, cutting celery can add a spicy, pepper-like flavor to meals. Cutting celery (Apium graveolens var. secalinum) looks more like parsley than the stalk celery (Apium graveolens var. dulce) that one purchases in a grocery store. This small, bushy plant has short, hollow stems and plenty of parsley-like leaves. Cutting celery is a very old herb, more popular in European and Asian countries (sometimes it is called Chinese celery). It is not difficult to grow but probably difficult to find as a plant here in the Washington DC area. I start mine from seed under lights, several weeks before the last frost in the spring. I then plant them outside in May, in a very moist area. This particular area is a depression in the veggie bed where rain water collects making the soil moist enough to keep the celery plants happy but too wet for my other vegetables and herbs. Celery needs a constant supply of moisture and a few shots of nitrogen in the summer.
I cut the stems as needed, leaving the plant in the ground. After washing and chopping, I add leaves and stems together to stir fry dishes, soups, stews, and egg and potato dishes toward the end of the cooking period. Cutting celery has a very strong flavor, more pungent and spicy than stalk celery, much like black pepper. Sometimes I add about a spoonful to a green salad to add that peppery flavor in small amounts. I also sauté chopped celery with diced green pepper and tomato to add to fish or chicken. The leaves can be used as a garnish, either in a drink like a straw or under the entrée, like a roast, on a platter.
A member of the carrot family, cutting celery is a biennial but in my zone 7 garden, I treat it as an annual. Although it is hardy, it sits in a very wet area that will freeze soon, which could kill the roots. It is better for me to treat my plants as annuals and plan to start a few more from seed each year. If we had an unusually mild winter and my plants did survive, they would flower and set seed, which I could save to grow the following year.
variegated sage in May with purple flowers
This week is National Pollinator Week. To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators. Pollination is a vital stage in the life cycle of flowering plants. It is especially vital for gardeners who are growing fruit and vegetables. There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks. Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators. Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower. Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.
To learn more about pollinators, check out the Million Pollinator Garden Challenge, Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.
Monday June 20, Cilantro
Tuesday June 21, Dill
Wednesday June 22, Sage
Most people know about sage, it’s that dry, gray, crumbly herb you use when you make stuffing for Thanksgiving stuffing. True enough, the plant is an herb but it also adds beauty in the garden. Re-think culinary sage (Salvia officinalis) as a landscape edible: drought tolerant, pest resistant, and full season interest! Sage plants grow like small woody shrubs, up to a few feet tall, and their leaves remain all year long in my zone 7, Virginia garden. Sage plants are usually grown for the leaves, but the summer brings small, purple flowers, attracting pollinators for the rest of the garden. Both the leaves as well as the flower spikes can be cut for flower arrangements. Leaves can be solid green, variegated with cream or yellow, gray, gray/green, blue/gray, purple, or tricolor (pink, green, and white leaves). No matter what the color, all the leaves are edible. You can pick leaves when you need them without altering the shape or you can take a branch from the back and strip and dry the leaves for cooking or tea. Sage plants prefer full sun and well-drained soil on the dryer side, think Mediterranean. Although you can start the species from seed, check out the many cultivars that are available now for the full spectrum of foliage interest.
Posted in Edibles, Events, herbs, plants
Tagged cilantro, culinary herb, dill, Herb Society of America, herbs, Horticulture Research Institute, Million Pollinator Garden Challenge, National Pollinator Week, National Wildlife Federation, pollinators, sage, the Pollinator Partnership, U.S. Forest Service, Xerces Society