Chilling Out: Iced Basil Watermelon Cooler

I couldn’t escape the heat by running off to Minneapolis, Minnesota for a few days (it was in the nineties there as well), and there’s no escaping it here in New Hampshire. It’s July 18 and, by my memory, it’s been seriously hot since the Fourth of July weekend. An unusually long stretch, with very little rain to refresh either people or gardens.

With a few simple strategies, it’s not impossible to stay comfortable. Chilling out with a good read in the backyard was an excellent start today. Sipping an iced basil watermelon cooler took the afternoon heat down a few degrees, cooling my core while I relaxed.

Watermelon means summer to me. I crave it, more than any other summer food. In fact, I crave it several weeks before local watermelons are ripe on the vine. This summer, I tried to wait, but I just couldn’t.

Photo of Watermelon

I was inspired by a cooling drink of iced springwater with watermelon and basil that I enjoyed at the Mill City Farmers Market yesterday morning, before leaving Minneapolis to head home. Light, barely sweet with the flavor of fresh watermelon and basil, and incredibly refreshing, it was the perfect drink after a long walk to the market. Although it was just after 8 a.m., the temperature was rising well into the eighties already.

Photo of Watermelon Coolers at Spoonriver Booth, Mill City Farmers Market

Photo of Vegetables at Mill City Farmers Market

Photo of Flowers at Mill City Farmers Market

Watermelon may actually be one of the healthiest foods a body could choose to crave. It’s loaded with B vitamins and is a powerful source of the antioxidants beta-carotene, vitamins A and vitamin C. Antioxidant molecules are capable of preventing other molecules from oxidizing and producing free radicals that can damage cells, setting off a disease process in the body. Eating an antioxidant-rich diet is key to preventing cancer, heart disease and maintaining good health in general.

Watermelon is also rich in magnesium and potassium, making it a great natural alternative to energy drinks. And, of course, it’s hydrating as well.

And, delicious.

I froze one-inch chunks of watermelon, three inches deep, in the bottom of a quart-sized mason jar to give my cooler an extra chill. When the chunks were frozen and the jar frosty-cold, I added a chopped sprig of fresh basil from the garden and filled the jar to the brim with ice and cold water.

Delicious, cool and refreshing to the core.

Photo of Watermelon with Basil Watermelon Cooler

Here’s to another week of hot, sunny, beautiful summer days.

Now, where did I put that book?

No-Cook Veggie and Herb Spring Rolls

Greens abound at this time of year, in the garden, the CSA share and at local farmers markets. Here’s cool and easy way to take advantage of local veggies and herbs, while taking a break from summer salads. These crispy green, nutrition-packed spring rolls will keep for a day or so and make an easy picnic or brown bag work lunch.

Keep a package of rice paper wraps in the cupboard and experiment a little. Meat and fish lovers could easily add shrimp or a little chopped, roasted pork or beef. A more protein-rich vegetarian option might be to include finely chopped, marinated tofu. Anything that can be chopped and piled together is fair game. Rice paper wraps are easy to work with, requiring only a bowl of hot water and a clean dish towel as a surface.

I made my spring rolls outside in the fresh air.

No Cook Veggie and Herb Spring Rolls

  • 1 package rice paper wraps (from the Asian section of the grocery store or health food store)
  • 3 cups chopped lettuce
  • 3-4 tablespoons chopped basil
  • 3-4 tablespoons chopped cilantro
  • 6-8 small radishes
  • 1/2 mild chili pepper (I used poblano)
  • 3 cloves chopped garlic (I used fresh garlic from my CSA)
  • 4 tablespoons chopped roasted peanuts

Spring Roll Ingredients

After washing and chopping the ingredients, prepare a bowl of hot water, approximately 120 degrees F.  (I used hot tap water, giving it a one minute boost in the microwave.) The bowl should be large enough to accommodate the diameter of the rice paper wraps.

Immerse a rice paper wrap in the hot water for about 10 seconds, until it falls limp in your hand.

Wet Rice Paper Wrap

Place it on a clean dish towel, and pile lettuce, herbs, garlic and peanuts in the center. Fold up from the bottom, in from the left and right, and then roll up to close. The rice paper wrap will stick to itself.

Spring Roll Unrolled

Spring Roll Half-Rolled

Rice paper wraps are very durable to work with. Although they look delicate, it’s not easy to tear them and the work goes fairly quickly. The most challenging part is keeping the little pile of ingredients in one place during the rolling process.

Place finished wraps on a plate as you work, and chill for a few minutes while you make the sauce.

Dipping Sauce

  • 2 teaspoons roasted sesame oil
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1/4 lime, squeezed
  • 3 cloves crushed garlic
  • 1 tablespoon finely chopped roasted peanuts
  • 1 tablespoon toasted sesame seeds

Combine all ingredients in a small dipping bowl and let sit for 20 minutes or so to combine flavors.

Veggie and Herb Spring Rolls

Next time I make these, I think I’ll add some grilled, marinated tofu to make them a little more substantial. They’re light, fresh and crispy—a nice summer appetizer or light lunch.

Grilled Zucchini and Goat Cheese Roll-Ups

Photo of July 4th Flowers

Zucchini is just coming to farmers markets and gardens here in New Hampshire,  in time for Fourth of July backyard grilling. Zucchini grills beautifully; it holds up on the grill, accepts seasonings well, takes only a few moments to cook and develops perfect grill marks and a nice, smokey flavor.

Basil is plentiful in my garden right now, and I’m clipping it frequently to stimulate lateral growth; this recipe makes good use of these early summer trimmings.

I’ve been buying a lovely, soft, fresh goat cheese at the farmers market from Heart Song Farm in Gilmanton, New Hampshire. It’s soft, creamy and mild, and is served at the market directly out of an olive oil bath. It’s moist and spreadable.

This recipe is perfect for a light lunch or an easy appetizer.

Grilled Zucchini and Goat Cheese Roll-Ups

  • 4 small zucchini (about 2-inch diameter)
  • basil leaves, whole (approximately 20)
  • 4 oz. fresh goat cheese
  • olive oil
  • salt and pepper

Wash and cut the ends from the zucchini. Using a long, wide knife, slice each zucchini lengthwise into slices about 1/8 inch thick, or a little thicker. Try to slice them as evenly as possible. Aim for about 20 good slices. (Be sure to save the trimmings for soup stock or another use.)

Brush the slices with olive oil and season with salt and pepper. Grill on a charcoal grill directly over hot coals, turning to cook on both sides. It should take no more than about five minutes to grill them, although you may have to do it in a couple of batches, depending on the size of your grill.

On each grilled zucchini slice, at one end, place one basil leaf and a teaspoon or two of goat cheese. (Don’t use too much; a small amount works well and keeps them light.) Other herbs, sundried tomatoes or roasted pinenuts would all be good additions, for variety. Roll each slice up and place on a platter.

My four small zucchini yielded about 20 good slices, so I ended up with 20 roll-ups. Better knife skills would have, no doubt, resulted in more.

These are perfect served at room temperature, or still partially warm from the grill. They also keep well in the refrigerator for a day or so.

Photo of Grilled Zucchini and Goat Cheese Roll-Ups

For a light holiday lunch, we enjoyed our grilled zucchini and goat cheese roll-ups with a green salad and a red, white and blue potato salad (made with new potatoes from today’s Concord Farmers Market).

We sipped a delicious herbal lemonade, a recipe from Straight from the Farm, made with peppermint, lemon thyme and vanilla bean. An unusual layering of flavors, tart and refreshing.

Perfect.

Photo of Herbal Lemonade

What’s on your grill this weekend?

Using What I Have

I have a lot.

I’m growing more in my garden this year than ever before. Herbs, edible flowers and lots of vegetables. On top of that, I have the weekly bounty of my summer CSA, bringing gorgeous, fresh, organic vegetables every Wednesday.

And then, of course, my love of farmers markets. I seem to find myself at two or more a week, as much for the community as for the produce and products.There’s always something tempting. Today, it was the purple radishes, which, by no definition of the word, do I “need,” and a tiny, golden pattypan squash.

Photo of pattipan squash and purple radishes

Am I in over my head?

I’d like to think not. At least, not if I make a conscious effort to use what I have.

Last night, I stuffed a jar with purple basil, added a couple of garlic cloves and filled it to the brim with white champagne vinegar. It should be beautiful, aromatic and delicious in about a month. I’ll filter it and pour it into a couple of attractive bottles, each with a new sprig of purple basil and a fresh clove or two of garlic.

Today, I whipped up a batch of garlic scape and parsley pesto.

Photo of making garlic scape pesto

Parsley was not in the plan, but I added too many walnuts, so I needed more green for balance. (I used no cheese in my pesto.) It’s delicious and I expect it will keep a couple of weeks in the refrigerator. I could even freeze it.

Photo of garlic scape and parsley pesto

I cut lavender, tied it in bunches and hung it in the mudroom to dry. I’ll use the dried flowers to make an infused oil that I’ll combine with beeswax to make salve.

Photo of lavender drying

Tonight, I’ll make a very special strawberry jam, a recipe from Jennie at Straight from the Farm, that uses lemon juice and vanilla bean (and no pectin). What a perfect way to remember strawberry season later in the year, or next winter. And, if it’s as delicious as it sounds, it should make lovely gifts.

Photo of strawberries

I’ll soon be borrowing or buying a dehydrator, to make better use of my tomatoes. (They’re thriving, so far.) I also hope to can or freeze some tomato sauce (and maybe, salsa) this year.

As my beautiful herbs grow, I’m challenged to get to know each one of them. Drying some of them for teas seems like a good plan. Cutting others for infused oils and tinctures is part of the plan as well. And, of course, I’m using them every day in cooking.

No doubt, these things all sound pretty routine to my farm-dwelling readers. For me, they’re all part of a commitment to use what I have, from my CSA, my garden and visits to farmers markets.

Use what I have, first, before heading out to the grocery store or coop for other ingredients.

I realized, in talking to a friend yesterday about making the most of CSA vegetables, that I’ve been in a regular routine of making and freezing vegetable stock for well over a year now. And, it’s just that: a routine. Other than washing the pot and wiping up, it’s not even much of a chore.

The idea of buying stock doesn’t begin to make sense to me anymore. My soups are delicious and nutritious, and the stock costs me nothing. No MSG, no packages to deal with, just good stock, whenever I need it.

My goal is to make using what I have be routine. A summer without trips to the grocery store would be the ultimate success.

Followed by a winter of very special memories of summer, as easy as opening the cupboard or the freezer.

Summer CSA Week One: What’s Cooking This Week?

Here’s a quick roundup of what I’ve been cooking with this week’s CSA veggies.

Before I begin, I must confess that I neglected to take my own advice to clean out my refrigerator before the first pickup of the summer CSA season. As a result, I was faced with the temptation of using those crispy-fresh new vegetables before the slightly older ones in the veggie drawers. (I didn’t cave.) I won’t be making that mistake again. Next time, I’ll make and freeze stock so I can dive right in!

Having caught up on my “old” vegetables, I set to work this weekend on the CSA veggies.

Greens!

I’ve been dragging my feet on the big Vitamix purchase—the kitchen appliance that would allow me to eat “more greens in less time.” One day I want it. The next day I don’t. Until I can make it for two straight weeks, consistently thinking it’s a great idea, I won’t be taking the plunge.

Maybe some part of me just believes that I should be chewing my vegetables?

And, chewing is what I’ve been doing. I’ve been eating lots of salads.

A few months ago, I would have delighted in braising or stir-frying my greens and eating them with rice, another grain or a gluten-free pasta. But, it’s summer now, and eating crisp, cold greens seems like the most attractive (and easiest) option. With one exception, that’s what I’m doing this week.

This week’s CSA greens included spinach, beet greens, bok choi and romaine lettuce. All are fair game for salads, along with lots of things from my own garden, like sorrel, arugula, radishes, snow peas, edible flowers and herbs. I’m still using the chive-infused apple cider vinegar I made a few weeks back, in various combinations of delicious dressings.

Creating an easy salad routine with CSA veggies is no different than with grocery store veggies. I wash them and bag them all as soon as I get them home. Adding a few leafs of fresh lettuce from the garden, some interesting herbs, radishes, snow peas or other greens is quick and easy.

There’s no explaining why I was moved to make soup today, as hot as it was, but that’s what I did. I made a summer vegetable and yellow-eyed bean soup. I used spinach and tomatoes from the CSA, celery greens and fresh oregano from my garden, garlic scapes from the farmers market and brown rice pasta. The stock was from the freezer, thanks to my winter CSA vegetables.

Photo of Soup

Thick shavings of a nice Parmigiano-Reggiano cheese would be a perfect garnish.

I’ll freeze some for later. Absence really does make the heart grow fonder when it comes to soup cooked in batches for ten, but feeding only one.

Rather than stir-fry the bok choi, I used it raw in a bok choi and brown rice salad that I’ll be eating all week. Add greens, and dinner is done.

Photo of Brown Rice & Bok Choi Salad

No recipe is needed.

Just cook up 2 or 3 cups of short grain brown rice and let cool. Chop the bok choi (easy, because it’s already washed) pretty finely. Chop lots of garlic, green onions and any other fresh vegetables on hand that seem right. I added a carrot for color and sweetness and lots of fresh Italian parsley. I look for a balance of about half vegetable, half rice.

Dress with olive oil and vinegar (I’m still using that chive-infused apple cider vinegar) and season with reckless abandon. Bring on the fresh herbs!

With a busy week ahead and meetings almost every night, it’ll be great to have a hearty salad  and containers of soup ready to go, in the fridge.

And the Livin’ Is Easy

What a perfect day to take off from work. It was warm, dry and sunny, with a gentle breeze blowing all day long. Among other things, perfect for relaxing in that easy, summer kind of way.

I didn’t tackle any strenuous chores today. The garden doesn’t need much from me right now, which suits me fine. A little tomato pruning and tying was about the extent of my labor. I did water the vegetables this evening, admiring their progress. Eggplants, tomatoes, cucumbers, peppers and squashes are all in bloom and settting fruit. The peas, of course, continue to bloom even as I pick them. (They never seem to make it out of the garden, however.)

The arugula is blooming too.

Photo of Arugula Flower

I picked a zesty salad for dinner. First, the sorrel, mizuna, arugula, lettuces (red and green) and radishes. Then sage, parsley, dill, purple basil and flowers–arugula and nasturtium. Arugula flowers are deliciously nutty, slighltly peppery, but milder than arugula greens. Nasturtium flowers, in addition to offering a dramatic burst of color to a salad are a delicious, peppery addition.

I’ve made a commitment to using fresh herbs every day and I’m especially enjoying having them chopped right into my salad. It makes for a rich, complex palate of flavors–far from a dull green salad. What’s the worst that can happen? Maybe an awkward combination that I wouldn’t choose to repeat. So far, so good.

Photo of Salad

The garden is doing well right now. June is a good month and the weather has been good, too, with a pretty good balance of sun and rain. The increased sunshine in the front yard is paying off with steady growth, strong plants and lots of blooms.

I still have some resident ladybugs, I’m happy to report. Whatever they’re eating, I’m grateful, and I tell them that every time I happen upon them.

And, on the neighbor cat front, Nugget has laid off the bean and tomato beds and moved on to other adventures. She obviously had an enthusiastic encounter with the catnip I planted for her; I found it smashed to the ground, flattened. (I propped it back up on a stick so she’ll be able to find it tonight.) She’s also been spending time in the huge patch of catmint on the other side of the yard. From the looks of its flattened center, she’s been curling right up to sleep right in the middle of it, just as other cats before her have done. Whatever it takes to keep her out of the bean and tomato beds is fine with me, and I’m getting quite the image of what her late night escapades entail!

Although the official start of summer is still a few days away, it doesn’t get much more summery than today.

Now for a glass of that sun tea, which should be ready by now. With some fresh mint. Maybe some freshly picked strawberries from Apple Hill Farm for dessert.

Easy.

Growing Vegetables Is About More Than Food

I keep a small vegetable garden for so many reasons, many of which have to do with food. Many have nothing to do with food.

The truth is, my CSA and local farmers markets could keep me supplied in beautiful produce, maybe even better quality than what I can produce myself. There are so many reasons, so many things I love about gardening, that it wouldn’t occur to me hang up my trowel and give it all up.

I love trying to grow things that I’d never find at the grocery store or even the farmers market. Like pink banana squash. Wow.

I love being able to stay mostly out of the grocery store for the summer.

I love clipping fresh herbs whenever I want them. Making fresh peppermint tea. I love nibbling a little sage while I’m working in the garden, knowing that generations of nibblers have done exactly the same in hopes of improving their memory.

Photo of Sage

But I love the process of gardening, too.

Even on yet another cloudy, cool, somewhat drizzly day like today, I enjoyed tending to my plants and laying down fresh straw mulch. Pulling a few weeds and generally tidying up.

It’s all so manageable in a small raised bed garden. While the perennial beds are becoming jungles with all the recent rain, I can turn my attention to my three small raised beds in my front yard, where weeding is completely easy. Even fun.

I love figuring out whether my tomatoes should be tied up with strips of an old sheet or twine. (I’m going to use strips of an old sheet—when the tomato plants are dry enough to touch.)

I even loved figuring out how to deal with my neighbor’s cat, who makes regular visits to my bean bed.

Photo of Cat Proofed Bean Bed

I love going out to the garden to pick greens, radishes and peas for a salad in the springtime. Dressing it with a little chive-infused apple cider vinegar, garlic and olive oil dressing and a few crumbles of fresh goat cheese from a local farm. Serving it to a friend or eating it alone.

Today, I harvested more bok choi, lettuce, radishes, herbs and peas (not all of which made it into the kitchen).

Photo of Spring Harvest

My ladybugs, or most of them, seem to have moved on to greener pastures. Some insect continues to eat the bok choi. Flea beetles, earwigs? Resisting the option of putting down row cover over the entire bed, I sprayed today with neem oil, hoping that will take care of the problem. With only a few bok choi plants left to harvest, the problem may disappear on its own. (I used the neem oil on a bit of powdery mildew beginning on the bee balm, as well.)

Other than a few little holes in leaves here and there, everything seems to be thriving in the garden. I love that.

I love the daily routine of checking on everything, noting progress and stopping to ponder problems. In the twenty minutes or so that I spend at that routine, my imagination runs into a future where everything in the garden is huge and perfect. I see six-foot tomatoes, heavy with perfect fruit. I see lemon cucumbers and little striped squashes tumbling out of the beds. I see deep purple eggplants and more green and purple bush beans than I know what to do with. I see a two-foot swiss chard plant (and imagine their six- to seven-foot roots bringing minerals up from deep in the subsoil) where there’s a little six-inch plant now.

Photo of Swiss Chard

And, then, into the house I go with my little harvest. Thankful for what the garden has given me today and what it might give me in a few weeks—if the bugs, the weather, my own skills and the neighbor’s cat allow. What’s not to love about all that?

What do you love about growing a vegetable garden?

Ladybug Picnic

Everything seemed to be going along perfectly in my small vegetable and herb garden. The warm weather, good rains, fresh compost and careful tending were paying off. I saw only perfection and potential.

Kitchen Garden

Closer inspection revealed tiny holes in my bok choi and arugula. No!

Photo of Bok Choi with Insect Holes

I couldn’t seem to find the culprits who’d been doing the nibbling, but something needed to be done. I prefer my greens intact.

Tiny ants scurrying about on various plants caused me to wonder if aphids might be the problem, knowing that ants are attracted to the “honeydew” they create. If that’s what’s going on, the ants actually make the problem worse, because they carry the aphids to and fro, while fending off natural predators.

But, do aphids leave holes in leaves?

That’s as far as my scientific diagnosis progressed; there was no time for delay. In a tiny garden, every lettuce leaf, every arugula leaf and every bok choi leaf counts.

I went shopping for ladybugs, and ladybugs I got: twelve hundred of them. ($9.99 at the local farm store, with free advice at least doubling the value of my purchase.)

Ladybugs primarily feed on aphids, but will eat other small, soft insects and the eggs of other, larger insects like Colorado potato beetles. They eat a lot. They’ll eat 50 to 60 aphids a day and, if no other food is available, will even cannibalize each other. They’re fearless little predators. One adult may eat as many as 5,000 aphids in its lifetime.

Medieval gardeners believed that ladybugs were sent by God—actually, the Virgin Mary—to rid their gardens of pests. In fact, they were called “The Bug of Our Lady,” before the name was shortened to “ladybug.” The French still call them “les betes du bon Dieu”—creatures of the good God.

My ladybugs will fly away if they can’t find food in my garden. The ladybug’s little wings beat at 85 beats per second when it flies, so I’m hoping my brood will relax in my garden, at least for a while. To entice them into staying, I watered the garden well yesterday evening, and released the ladybugs carefully after dark, spreading little clumps of them here and there at the bases of plants. Dozens opted to crawl up my arm, needing to be coaxed down into their new home.

I opted not to try spraying them and my plants with a weak Coca Cola solution to help them to “stick around,” a tip I’d read online. I just couldn’t do it. Mine is a healthy garden, after all.

Today’s downpours worried me. I imagined my ladybugs floating away on little ladybug rivulets, out of my yard and down the road to some other garden. Perhaps where insects are not welcome at all, no matter what their specialty.

Although I’ll never know how many of my 1200 ladybugs are still around, this evening’s inspection found lots of them. It’s hard to tell if a ladybug is happy, but I would say they all looked happy, healthy and content.

Photo of Ladybugs on Lettuce Plants

Some might have even been mating.

Photo of Mating Ladybugs

With any luck, some of my lady ladybugs will lay eggs within a week, and I’ll be off to a great start for the summer. There’s no telling for sure how many females I have; although females are noticably larger than males, doing an inventory seems a daunting task. They all look pretty big to me! (At 3/16 of an inch in size, that is.)

And, predators won’t be bothering these fearsome beauties, because they produce a foul-smelling chemical to make sure they’re left alone.

Photo of Ladybugs on Bok Choi

Ladybugs enjoy special status here in New Hampshire. In 1977, the legislature declared the ladybug the state insect, thanks to the efforts of a group of fifth grade students from Concord. I like to think that at least a few of those students are tending organic gardens in the area today.

Our garden friends are not the larger Asian lady beetles that swarm in houses (at least, in New Hampshire) in the fall, looking for nooks and crannies in which to spend the winter. That beetle is, in fact, an invasive species that was introduced in the early 90s as a possible beneficial insect.

There are about 5,000 species of ladybug in the world, and 400 of those species live in North America, so encouraging those already here might have been a better idea.

In the absence of aphids, other small insects or insect eggs, ladybugs enjoy dining on the pollen of plants with umbrella-shaped flowers. In my area, these might include dill, cosmos, cilantro, yarrow and dandelions. More good reasons to plant flowers in my kitchen garden!

I’ll do what I can to keep my new ladybugs content and, maybe attract more to my garden, along with other beneficial insects. And, if the holes in my greens keep multiplying, I’ll work harder on my diagnostic process and try another solution.

I’m hoping the ladybugs do the trick.

Do you think this will work?

Making A New Friend in the Front Yard Garden

Oh, the joy of growing vegetables in the front yard.

Plenty of sunshine. Space enough to add two more raised beds and lots of herbs.

No concern about dogs participating in tilling or watering activities. The satisfaction of knowing that no little Westie will be digging my carrots up any time soon. No Labs or Newfoundlands tromping about.

But, a new little challenge introduced herself a week or two ago and now hurries over from the yard next door nearly every time I visit the kitchen garden.

Photo of Cat in Garden

Her name is Nugget.

She thinks weeding is lots of fun, jumping up in the air to catch the little weeds as I toss them. And she shows great curiosity for insect activity and chipmunk holes; I think she’s making a neighborly effort to show off her relevant garden skills.

Photo of Cat in Garden

She’s especially fond of the bean and tomato raised beds, attracted (I think) to the warm, soft, moist, oh-so-diggable compost-rich soil. It wasn’t really too much of a problem until the tomatoes were planted and the beans were sprouting. It’s starting to become a problem now.

So, I’m trying to distract her with catnip.

Photo of Catnip in the Garden

It’s not working.

I may transplant a catmint plant from another part of the yard, in hopes that she’ll like to spend her time rolling in that as other neighborhood cats have done over the years. Anything to get her mind off of tomatoes and beans.

Other than a few tell-tale holes and some missing bush bean sprouts, she’s done no real damage yet, so I’m not too cranky about her tilling. I’m also hopeful that she’ll give it up when everything is properly mulched, and the digging isn’t so easy.

And, besides, we’re friends.

Nugget would like to explore the rest of the yard, but respects the gate as a reminder that it’s private property. She seems to be of the opinion that this front yard garden project of mine is there for her entertainment, and she’s most appreciative. When she’s not busy being helpful, she’s rolling over under my feet, purring in delight at her good fortune to have found a garden (and a gardener) of her very own.

Until I pass back through that scary gate, leaving her to the tilling activity that modesty demands she do in private.

Photo of Garden Gate

Do you have any ideas for gently redirecting Nugget out of the tomato and bean beds?

Learning My Garden, One Herb at a Time

“Trefoil, vervain, John’s wort, dill,
Hinder witches of their will.”
–Sir Walter Scott, Guy Mannering, 1815

My newly established kitchen garden, after having moved from the back to the front yard, is settling in nicely. It’s mostly planted now, with the vegetables in three raised beds and herbs (and more vegetables) here and there, planted directly in the ground. It’s far enough along that I’ve even placed a chair in its midst, because appreciating its simple beauty and daily progress gives me such pleasure.

I still have plans for removing more sod, installing an arbor and generally sprucing the area up, but it’s far enough along that I thoroughly enjoy being in it, free from anxiety about what needs to be done. I have a half-finished wattle fence (more on that, later), which promises to be the perfect solution to edging the garden by the boundary with my neighbor’s driveway. It’s shaping up to be a nice garden, with all the sunshine I’d hoped that the front yard would provide.

Getting to know a new space, inside or out, takes time. This particular space is a corner of the front yard that I have never gardened in before, because of its proximity to the neighbor’s driveway, so it initially felt very strange to me. Spending time working in it has begun to change that feeling, as has the joy of seeing the garden thrive.

The vegetables are familiar to me; I’ve either grown them (or tried to) or eaten them all before. The herbs, however, are less familiar. I’m interested in growing a few culinary herbs along with a few medicinal herbs and have selected a dozen or so for this year. To coax myself beyond the familiar, I’ve been seeking guidance from books, through workshops and online. It’s a slow process, and I’m trying to hang onto the advice of getting to know one plant at a time.

I stumbled upon a beautiful book about herbs that’s organized in just that way, one herb at a time.

Photo of 75 Exceptional Herbs for Your Garden

75 Exceptional Herbs for Your Garden, by Jack Staub, is a most appealing book. Beginning with its cloth, embossed binding, it’s a pleasure to hold and to read. It’s organized herb by herb and is adorned by simple, yet elegant botanical artwork. Every chapter begins with an enchanting poem or quote, usually from centuries past, about the herb. For each herb, we learn fascinating bits of history and medicinal uses, past and present, and something about its cultivation in the garden. Every chapter finishes with a suggested recipe.

I’ve revealed a few times that I’m a zig zag gardener; the organization of this book by short two- to three-page chapters, each exploring one herb, aligns well with my gardening habits. It is so beautifully written, often funny, that it continues to tempt me to pick it up even though I’ve read it all (in a zig zagging way, of course). After a visit from the garden, noticing how lovely the sage looks in bloom, I picked it up for a quick read about sage.

Photo of Garden Sage

“Cur morietur homo cui Salvia crescit in horto?”
(“How can a man die who grows sage in his garden?”
–Motto of the medical school of Salerno, Italy, eighth century A.D.

Nicholas Culpeper, in 1653, proclaimed that “sage is singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, restoreth health to those that have the palsy, and taketh away shakey trembling of the members.”

Today, it is highly regarded for its antioxidant, anti-inflamatory and antiseptic properties. And, studies have, in fact, shown it to be a good memory booster. After making a convincing case for each of two varieties that I don’t currently have in my garden (pineapple and golden), the chapter finishes up with a recipe for sage “frytures,” inspired by John Russell’s Book of Nurture (1460), which sounds both decadent and delicious. I’ll need to make a note of it as a perfect crispy accompaniment for an autumn squash soup. In the meantime, I’ll be sure to nibble a leaf or two as I move through the garden, and toss a couple into my next salad.

This book is not an herbal, nor a comprehensive resource on growing and using herbs. But, it is a most enjoyable book to keep handy for a break from gardening or a few minutes at the end of a day’s work. It’s entertaining to read, in a small bites sort of way, when a more dense reference book would overwhelm. Enjoy it with a glass of sun tea, flavored by your favorite garden herb.

And, the next time you stroll by the peppermint in your garden, rub a little onto your arms and know that you’re following in the steps of the ancient Greeks, who believed that each part of the body should be differently scented with a specific herb.

What’s your favorite, relaxing gardening book?