Pesto With Power & Punch

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Basil Salt Is Very, Very Green

Bountiful Basil

After a horror show weekend, I’m retreating to the garden and the kitchen to recover a little peace of mind. I’m almost afraid to even look at the news for fear of seeing another peaceful, unarmed Wall Of Moms gassed and attacked by feds in unmarked uniforms or grabbed and disappeared to nobody knows where. Instead, let’s take a little break together and think about soothing, delicious, summery food. Ok? Our small but mighty sunroom has proved a blessing this summer, as our part of the maritime Northwest remains frequently cool and overcast. Though it looks like warm, sunny days are here at last, they’ve been a long time coming and our heat loving crops have been dragging way behind those in Oregon and California. My basil in particular was sulking until it got a new home in the sun. Now it’s booming and I’m enjoying playing with the bounty. Of course I’m making various pestos, but I’m also fine tuning a recipe for basil salt, combining dried and fresh basil with sea salt to boost the flavor to the max.

Summery Basil Salt

Here’s my current best version of basil salt, which is my go-to for anything that includes fresh raw tomatoes as well as herb-and-garlic sourdough rolls (this summer’s obsession). You can play around with the quantities, but a 1:1 ration of salt to fresh basil is a good place to start. I use the leaves and the softer parts of the stems as well as any blossoms, but stiff, woody stems won’t work. I blended Genovese with Bolloso Napolitano basils for big, robust flavor, but pretty much any kind will do.

Best Basil Salt

1-2 cups firmly packed basil leaves, stems and blossoms
2 tablespoons dried basil
1 cup coarse sea salt

In a food processor or blender, grind fresh and dried basil to a fine meal. Add sea salt and process until smooth (salt should look very green). Don’t wash the food processor yet (!). Spread evenly in a single layer on a rimmed baking sheet and bake at 225 degrees F until salt forms a crust (about 20-30 minutes, depending on quantity and pan size). Let cool completely, break in chunks and process again until uniform. Store in tightly sealed small glass jars out of direct sunlight for up to a year. Makes about 2 cups. Pack it into glass spice jars with shaker tops for great little gifts!

For Starters

Need a fabulous starter for a lazy evening pre-dinner nibble? My Siberian neighbor and I both love the spicy-smoky flavor of Black Krim tomatoes, a heritage type from the Crimean Peninsula. This year, Black Krim is the first to ripen in both our yards and we celebrated by making this delicious variation on the classic Italian Caprese salad. We alternated slices of juicy tomatoes and tender, fresh mozzarella, then drizzled on some bright and lively Spunky Pesto Dressing. Outrageous!

Black Krim Pesto Caprese Salad

4 Black Krim tomatoes, sliced
4 three-inch fresh mozzarella balls
1 cup Fresh Pesto Dressing

Arrange alternating and overlapping slices of tomatoes and mozzarella on a serving platter, drizzle with dressing and serve at room temperature. Serves four.

Spunky Pesto Dressing

1/2 cup fruity olive oil
1 clove garlic, chopped
2 cups lightly packed basil leaves, stems and blossoms
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
Pinch of smoked paprika or your favorite pepper

Combine all ingredients in a food processor and puree, adding oil as needed to make a pourable dressing. Makes about 1 cup.

Bean-Based Pestos With Power & Punch

Pesto always comes in handy, especially when it’s too hot to cook. Instead of turning on the oven, I make hearty entree salads with a protein pop. For many years, that pop came from beans, but now I live with my daughter and she doesn’t like beans. (I know, right? Who doesn’t like beans?) I love beans but it isn’t practical to make sets of her-and-hers meals very often, so I’ve been looking for a clever workaround. The best I’ve found so far involves a sneaky, wonderful idea I was introduced to years ago. The original involved combining pesto and hummus into an intensely flavorful dip or dressing, but over the years, that pesto-hummus hybrid has been transformed into a series of sauces/dressings/dips that partner pleasingly with pretty much anything from the garden.

They’re also great as sauces for pasta, brown rice, and farro; use the rice cooker to prepare rice or whole grains before the day heats up, combining them with dressing while still warm to get the best flavor transfer. The basic recipe is very flexible; change it up with different nuts or seeds, and swap basil for fresh cilantro (pure awesomeness), thyme, or lemon balm. Turns out nobody can tell there are beans involved if I use white beans instead of chickpeas, score! If you are feeding vegans, nobody misses the cheese, either, since nutritional yeast adds both a protein boost and a bold umame flavor that’s often lacking in vegetarian and vegan recipes. However you spin it, this yummy stuff can be used in so many delicious ways. Spoon it over hot pasta, rice, or baked potatoes, or plain steamed vegetables. Add a little to simple vinaigrette and toss with greens, or use it straight as a tasty dressing for pasta or potato salads. Let it replace mayo on sandwiches and wraps. Mash it with soft goat cheese, spread on crusty bread and toast to a bubbly finish. Here’s a very good one to start with:

Power Pesto (Vegan)

1 cup raw pinenuts or hazelnuts
2 large cloves garlic, coarsely chopped
3 cups fresh basil leaves, stems and blossoms
1/4-1/2 teaspoon sea salt (to taste)
1 cup cooked white Italian cannellini beans
1/2 cup water
1/4-1/2 cup flaked nutritional yeast (to taste)
1/4 teaspoon freshly ground black pepper
1/4-1/2 cup fruity olive oil (to taste)

In a food processor or blender, grind nuts and garlic to coarse meal. Add basil and salt and process to a coarse paste. Add beans and water and process to a smooth paste. Add nutritional yeast and pepper, process briefly, then slowly add oil while machine is running, then thin with water to desired consistency. Adjust seasoning if desired and serve at room temperature or refrigerate for up to 3 days. Makes about 2 cups.

 

 

Posted in Health & Wellbeing, preserving food, Recipes, Sustainable Living, Tomatoes, Vegan Recipes | Tagged , , , , | 4 Comments

Disrupting Weeds

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Ripples of change spread in ever-larger circles

When Repression Is A Good Thing

After over a year of sustained battle, my little backyard is approaching weed free status. Bindweed, bishops’ weed, buttercups and shotweed were well established, along with stinky Herb Robert, sneaky sweet woodruff, and several rampageous mints. For the first ten months, I thought I would never be able to plant into the ground, because every time I turned around, another batch of weed beasts would pop back up. Last winter, I spread a bale of bedding straw thickly over each cleared area, which helped open the soil so I could get more roots out. This spring, a friend who roasts and grinds coffee commercially brought me piles of sturdy burlap coffee sacks which, laid out two and three layers thick, made an almost impenetrable weed barrier. Slowly but surely, relentlessly digging out any sprout that dared to reappear, I started getting a grip on the insurgent weed attacks. Repressive behavior? Yes indeed. But unless a clean sweep is made, nothing better can happen here.

So is repression always so awful? When I think about the horrible violent hateful acts we’re seeing daily now, I’m thinking a little constructive repression and emotional retraining might be in order. But could that actually change the way haters feel? As I weed, I often think about the ways in which Black, Indigenous and people of Color have been treated like human (or sometimes sub-human) weeds. I started to say “historically treated”, but clearly, such inhumane treatment continues. A few days ago, I read a YES Magazine article by Kevin A. Young called History Shows That Sustained, Disruptive Protests Work.

Here’s the link, if you want to read it too:

History Shows That Sustained, Disruptive Protests Work

As I relentlessly ripped out yet another web of bindweed roots intertwined with an elderly Oregon grape, I thought hmmm, here I am, disrupting entrenched, embedded and invasive colonialists. My sustained, disruptive protest work is definitely changing up a long standing, poorly managed and unworkable situation. Coming back inside to drink some water and check on the news (a bad habit I’m trying to modify), my satisfaction melted into aching over the ongoing, savage police brutality and public brutality aimed at peaceful protesters. Over police targeting of Black, Indigenous, and People of Color. Over more than 50 car attacks on public protesters. Over innocent children locked in cages. Over relentless ecological destruction. Over economic sabotage of everyone but the kleptocrats. Over the almost incredibly inept mishandling of the covid19 pandemic. And most of all, over the baffling fact that the entire country isn’t outraged over what’s happening to us. How can anyone NOT be deeply disturbed right now?

Pressuring Big Money

Though everyone isn’t bothered by the onslaught of the unforgivable, that may not stop the momentum of the protests. In his YES article, Kevin Young reminds us that swaying a majority isn’t the only key to enormous social change, and quotes MLK’s remark, “I don’t think in a social revolution you can always retain support of the moderates.” Young also points out that what really broke open the gates barring integration was the combination of boycotts and walkouts that put significant financial pressure on local businesses and local governments. Voting with our wallets remains a powerful way to push for social change; repressive? Yes, and consumer boycotts are successfully putting pressure on Amazon, Cadbury, Coca-Cola, Kellogg’s, L’Oreal, Nestle, the NRA, Shell Oil, Walmart, Wendy’s, Whole Foods… The Lakota People’s Law Project (LPLP) is calling for a boycott of Starbucks because of its partnership with Nestlé, and even people who can’t imagine life without coffee are seeking other sources. Wow, right?

Though most of these companies are resisting with all their massive might, cracks are appearing and the enthusiastic consumer pushback is having a positive effect on numerous corporations. Repression? Maybe, but in a good cause, and it looks like it’s working. Just this week, thanks to building pressure from Indigenous people backed by millions of protesters, FedEx told its franchise, the Washington Redskins, to pick a new name or be banned from their home in FedEx Field. Wow again! Indeed, here’s an impressive list of corporations that are changing direction in response to the Black Lives Matter protests:

These Are the Corporate Responses to the George Floyd Protests That Stand Out

Adidas, Airbnb, Bank of America, Ben and Jerry’s, Comcast, CVS, Google, HBO, IBM, Microsoft, the New York Times, NASCAR, Netflix, Nike, PepsiCo, PwC, Quaker Oats, Twitter, Sephora, Square, Vox Media, Walgreens, Walmart and more, all pledging to change. That’s pretty impressive, and that list was made in late June. In the last two weeks, even more strides have been made in legal decisions like a Federal judge ruling that the DAPL pipeline must be permanently shut down by August 5, 2020, a decision leading to the cancellation of several other huge pipeline projects. Who else was pleasantly shocked by the recent Supreme Court decision on Eastern Oklahoma still being treaty land?

Moral Compass Reset

I’m praying that American is undergoing a radical reset of our collective moral compass, which has been knocked sadly askew by the magnetic attractions of raw power and big money. I’ve been fascinated to observe that local and national calls to defund police departments or redirect police funding and activities into community support for mental and emotional health and physical wellbeing are not meeting with massive pushback from the middle class. Seeing so much violence play out in seemingly endless video captures, even privileged, bubble-wrapped White people are no longer able to ignore, overlook, or deny rampant racism.

A few weeks ago, a handful of high school students asked to join the online meetings of the Inclusion Study Group at our local Senior Center. Our discussions are increasingly lively and rewarding, and I’m thrilled that even more students are asking to join. Last Friday, we talked about our responses to a statement from our local Suquamish Tribe about racism and police actions which we all read ahead of time. Participants of all ages acknowledged that we were unaware of at least some of the historic mistreatment and abuses, and we decided to read the original tribal treaty together before our next meeting. After the conversation, there was enthusiastic agreement about meeting more often and finding a way to continue into the autumn even if our local schools figure out how to open safely. Onward, right?

 

 

Posted in Health & Wellbeing, Social Justice, Sustainable Gardening, Sustainable Living, Weed Control | Tagged , , | Leave a comment

Refreshing The Garden

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Image by Robin Cushman

Boosting Summer Color

After the first ebullient rush of spring color melds into summer beauty, many gardens experience a few hiccups along the way. The best way to avoid color gaps is to make the rounds of local nurseries as soon as you notice a dull corner or bland border. This is almost a civic duty, as supporting local nurseries helps ensure that they’ll still be around when the pandemic eases off. Since staying home and staying safe means many of us are not doing our usual activities, it’s wise to funnel whatever cash we can into the things that give us the deepest pleasures in this stressful time. For gardeners, surely keeping our gardens fresh and full is nearly as important as keeping food on the table.

To refresh your memory, take pictures of any garden gaps, including nearby plants that will become supportive companions for your new acquisitions. When you get to the nursery, consult those images before getting carried away with whatever catches your eye. That’s not to say you shouldn’t bring home every plant that calls your name; of course you should if you can. But do make sure that at least some of what you gather will add zip to those blank spots. If a place is truly blank, as when an early riser also goes early to bed, placing a large pot or container over the slumbering plant will allow it to remain dry and dormant. Fill the container with something that doesn’t require a lot of watering (once established) to avoid drowning the sleeper with sloshing overflow.

Plan Ahead

These days, nursery visits may require a little more planning, as some places now ask customers to make appointments or offer curbside pickup only. Fortunately, our computers can be our best friends, allowing us to shop with our eyes at home, place an order, then swing by to pick up our new treasures. If you’re worried that you might miss something dazzling this way, call ahead and ask the staff what else is looking fabulous right now. If you let your fingers do a little more walking than you intended to, you may need to pick up a few more pots and containers as well as some good quality potting soil. Happily, that’s a small price to pay for the refreshment both you and your garden will feel when you get your new beauties snugged into place.

Refreshing The Weary

If you can’t splurge as much as you’d like to, you’ll get a similar reward by refreshing what’s already on hand. Long bloomers like catmints (Nepeta) can be trimmed back by half to promote new growth that will be blooming a just a few weeks. Look before you start cutting, as there may already be a strong flush of new growth at the base. Avoid cutting those hopeful new shoots and you’ll get a second bloom even sooner. Foliage plants like horehound (Marrubium) and lamb’s ears (Stachys sp) can get a hard trim now. They also may already be showing fresh growth at the base, so cut with care. Overblown mallows and flopsy annuals can also be snipped back now; to encourage fresh blossoms on established plants, water well, refresh the soil with a handful of compost, and feed them with a balanced 5-5-5 or even a 10-10-10 fertilizer.

I usually shear my santolinas now as well, cutting back their lazy sprawl in favor of tight and tidy new growth. Santolina, aka lavender cotton, isn’t related to either of those namesakes, Instead, it boasts several species with deep green, silver-grey, or lively lemon or lime foliage that adds enticing texture to beds and borders. The button flowers are small and cute; I usually let them bloom for a few weeks so the pollinators can drink their fill before shearing them off to refresh the foliage. Silvery S. chamaecyparissus is a perfect mixer for almost any color, from lemon to midnight purple. It looks demure with clean whites, soft blues, and gentle pinks or dramatic against broad red canna leaves and vivid orange horned poppies (the burnt-orange Glaucium flavum v. aurantiacum is my favorite). I’ve always got room for green S. neopolitana, which can be kept in a tidy mound or allowed to sprawl in relaxed, long-armed swirls. S. virens Lemon Fizz is a knockout in a sunny border, where its fine textured, netted foliage glows as brightly as any flower and stays brilliant all year round.

More Color, Please

Many gardeners wonder how they can get their own color baskets and annual containers to look as full and lush as the bold baskets seen in public places. They also often ask why the bountiful baskets they buy don’t stay splendid all summer. There are really two related issues here. Those gorgeous baskets and color bowls grew up under strictly controlled conditions. From infancy, their every need, whether for heat, for light, for water, or for food, was met promptly. The result is spectacular, because the combination of consistent moisture and frequent feeding results in abundant, sturdy growth.

Nursery workers tell the old joke about a customer who brings in a dried out hanging basket and asks for a refund. The clerk says, “Gee, it looks like somebody forgot to water this plant.” The customer looks surprised and replies, “Water? Nobody told me I had to water it!” Though it seems silly, the sad fact is that a lot of people forget that plants are alive and have the same needs as any living things. Plants can’t meow at an empty food bowl or bark to tell you the water dish is empty, so all they can do is wilt or turn crispy. Where summers are sunny and warm, people are usually more clued in to the water needs of their plants. In a cool, windy summer like the PNW is experiencing, it’s easy to assume that the fitful rain and heavy dew will give plants plenty of water. With well established, drought tolerant garden plants, that may be true. However, plants in baskets and containers can’t send roots out to find moisture reserves in the soil. All they have to live on is what we give them.

Wise Watering

In either situation, sunny or not, keep your baskets and color bowls looking fabulous by putting them on a feeding schedule and watering them consistently. How often you water depends on several things. Smaller containers dry out more quickly than large ones and may need daily watering, even if it a little rain does fall. For one thing, dense foliage can shed the rainwater before it reaches those thirsty roots. Wind also sucks moisture of of the soil, making moisture monitoring crucial. Hanging baskets are even more exposed to wind and heat than containers sitting in a saucer or plants in the ground. On very warm and/or windy days, you may need to water smaller baskets and containers more than once. The exposure factor is also important. Pots and baskets in windy, sunny, exposed positions will dry out much faster than those in shady or protected spots.

Although watering is the single most important need your plants have, annuals also need regular feeding to give unstintingly of their best. Where perennials can often survive a difficult year by digging deeper into the soil and blooming less or not at all, annuals have only one brief life to live. If checked in any important way, they may fail altogether. Once badly wilted, they rarely make it back to full beauty. Nursery raised plants are accustomed to receiving fertilizer on a regular basis, and most nurseries don’t feed plants that come in weekly from other growers, so you can figure that anything you bring home now is probably hungry.

Feeding Your Flock

What’s on the menu? When choosing plant food, remember that container and basket plantings need higher number fertilizers than plants in the ground. They also need faster acting food than plants that can tap into ground resources, since frequent watering flushes nutrients from light potting soils very quickly. Most chemical fertilizers only persist about two weeks at best. Thus, we should be feeding container plantings and color baskets with a high number fertilizer such as 20-20-20 every other week all season long. While most perennials will grow happily on a combination of compost mulches and an occasional dose of 5-5-5 fertilizer, containers and hanging baskets need higher number fertilizers like Peters 20-20-20 to keep those hungry, hardworking annuals well fed.

Rule 1? Never fertilize a dry plant. Fertilizer applied without watering can burn foliage or damage dry plant roots. Water containers, lawns, beds, borders, and vegetable gardens before applying any form of fertilizer. Before using a transplant fertilizer, soak new plants in a bucket until no more air bubbles appear. Let them drain, then plant with the indicated amount of transplant fertilizer. With time-release fertilizers, regular watering is more important than ever, as pelletized or time-release fertilizers can dump fast on hot days. Most are triggered to release by soil temperatures of 70 degrees: Soil temps are linked to night temps, so in cool summer regions like mine, time-release fertilizers often don’t kick in until quite late in the season and some years, they never do.

Watering The Weary

Once container plantings and baskets dry out, it can be hard to rewet them, especially if there is peat moss in the soil mix. To water from below, set containers in a deep saucer full of water or hydrate a bunch of them at once in a kiddo wading pool (always on sale by now). To rehydrate dried out hanging baskets, unhook them and place them carefully in a bucket full of water. This way, they will regain soil moisture from the bottom up. Moss baskets that are planted all the way around the sides and bottom present a challenge. It works best to hang dried out baskets from a ladder over a wading pool, so the lower plants don’t get squashed. Let the lower third of the plants be submerged for about an hour, watering from above three or four times about 15 minutes apart. Baskets that were looking very sad should be left in a shady, well ventilated place to recover their equilibrium before going back into full sun.

Posted in Annual Color, Care & Feeding, Drainage, Easy Care Perennials, Health & Wellbeing, Pruning, Soil, Sustainable Gardening, Sustainable Living | Tagged , , , , , | 3 Comments

Calming Traditional Medicinals

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Hot or iced, ginger tea soothes and refreshes

Growing Chamomile, Lemon Balm and Ginger

How are you doing? Thought so. Me too. By now, everyone I know is feeling traumatized, anxious, distressed and/or depressed. Around here, life began to change fast starting on March 5th, which I’ve come to think of as the Last Good Day (a position previously held by the Monday before Election Day 2016). One hundred and sixteen days of mounting uncertainty and fear have worn down the stoutest dispositions. Few of us are free of crankiness and most of us snap fast these days. Indeed, I find myself avoiding most active stimuli and seeking calming activities instead. As our national crisis continues to build, I’ve even given up my morning cup of black tea as it’s been making me irritable and jumpy. Instead, I’ve switched over to a bright yet calming blend of ginger, chamomile and lemon balm, with just enough honey to make it sing instead of sting.

Happily, both chamomile and lemon balm are very easy to please; indeed, once you’ve got some planted, you’ll never lack them again. They’re both huge pollinator pleasers as well, though it’s important to choose the right chamomile; Roman chamomile (Chamaemelum nobile) is a reliable perennial and an ardent bloomer. Given well drained soil and full sun, it will spread in low carpets of fine, feathery foliage. A shy bloomer, Roman chamomile is often used as a groundcover or a walkable lawn substitute (though it takes light use best). German chamomile (Matricaria chamomilia) is an aster cousin that produces airy clouds of little white daisies in late spring, each with a bright golden eye. A freely self-sowing annual, German chamomile is a classic kitchen herb that’s makes an excellent base for backyard tea blending. Ranging from 8-15 inches in height, German chamomile blooms in late spring and early summer. More mellow than vivid in flavor, it partners beautifully with everything from mint and rose petals to thyme and rosemary. Tea can be brewed from both foliage and flowers, though the foliage adds a peppery bite, while the blossoms offer a gentle, mildly aromatic sweetness. Harvest the flowerheads when they are almost fully open, then dry them in a single layer on a clean window screen or drying rack in a warm, dry place out of direct sun. When fully dry, store them in glass jars out of direct light or freeze in tightly sealed containers.

Lemon Balm & Ginger

Refreshing in scent and flavor, lemon balm is a hardy perennial with insignificant flowers and fragrant, tasty foliage. It’s very easy to grow and can exhibit takeover tendencies; in some of my gardens lemon balm has been almost as persistent a spreader as its mint cousins. That said, my gardens are never without it, as it has so many uses in the kitchen. In one garden, the long gravel driveway was lined with the golden form (Melissa officinalis “Gold Leaf’), which made a lovely edging and wasn’t harmed by occasional run-ins with delivery trucks. Give it a sunny spot in ordinary soil an it wil love you forever. Give it great soil and plenty of water and you may regret that impulse. Confine it to a large pot and you’ll need to refresh the soil every few years but will still get plenty of leaves for salads, sorbets and of course, herbal teas.

Ginger (Zingiber officinale) has been used for millennia to treat a whole boatload of complaints, and science backs up more than a few of the claims of benefit. I especially appreciate ginger’s ability to soothe indigestion, which stress and worry can trigger in no time. Homegrown ginger is especially delicious, though in cold winters areas it needs protection. Mine lives in a large (3 cubic foot) tub, wider than it is deep, and spends the winter indoors-first in my bathroom, now in our new sunroom. It’s important to use organic tubers, since most grocery store ginger is treated with growth retardants to keep it from sprouting. Like its canna kin, edible ginger needs full sun, shelter from chilly winds, and great drainage. We recently replaced a leaky section of our covered porch with clear panels, added some old windows, and now revel in a delightful little sun room. That’s where my ginger is now, as the wet spring and cool (so far) summer won’t make ginger thrive.

Harvest As Needed

I love the tang of ginger in many foods, from teas and broths to curries and stir fries, so one large tubful produces almost enough for a year’s worth of cookery. Now that I have a sunroom again, I’m starting a second ginger tub, since it takes a couple of years to harvest large roots from small starts. By the time the current tub needs refreshing and replanting, the second one should be producing. Ginger is fairly easy to please, as long as it doesn’t get too cold. It appreciates good potting soil fortified with mature compost, and needs good drainage as well as some protection from cold winds. Like many tropical plants, ginger likes full sun up North (I’m on an island off Seattle) and filtered sun in the hotter South. Mine succeeded in the ground only when planted on a deep berm of sandy loam topped with improved soil, but it grows very happily in the large tub, where the enriched soil is replaced after each annual harvest. Ginger roots grow fairly near the surface, spreading widely but not very deeply, so the width of the pot is more important than the depth. However, more soil holds heat longer when temperatures drop, so I fill the bottom of a deep pot with sand.

Rinse the ginger rhizomes well before planting, and soak them in cool water for an hour or so if they seem dried out. You don’t need a lot to get started; a few smallish pieces will size up nicely over time. Set the pieces 6-8 inches apart, with the buds facing up; they’ll sprout into grassy stems that look a bit like baby bamboo. Cover the rhizomes with an inch or two of moist soil and gently firm them in with your hands. The grassy shoots will appear quickly in a warm, sheltered location, just needing enough water to keep it in active growth. Indoors, don’t overwater or fertilize or you risk rotting the rhizomes (ask me how I know). When the leaves begin to turn brown, dump out everything, replenish the tub with fresh soil and compost, and choose a few of the outermost rhizomes with plump eye buds for the next crop.

Chamomile, Lemon Balm & Ginger Tea

1/4 cup sliced and chopped ginger root
5 cups water
1/4 cup lemon balm foliage
1/4 cup fresh or dried chamomile blossoms
Honey

Bring ginger and water to a boil, add herbs, cover pan and simmer over low heat for 20 minutes. Strain and add honey to taste. Drink hot; refrigerate extra for a refreshing cold drink. Excellent for chasing colds and elevating low spirits.

 

Posted in Care & Feeding, Easy Care Perennials, Hardy Herbs, Health & Wellbeing, Pollination Gardens, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , | 2 Comments