In this case, ‘good’ means attracting pollinators to your garden. In case you have forgotten, pollinators are essential to our survival. That sounds pretty dramatic, but when you recall your elementary earth science class, you remember that almost ALL of the world’s flowering plants rely on pollinators! According to the Arkansas Natural Heritage Commission, ‘pollinators provide service to over 180,000 plants and more than 1,200 crops … 1 out of ever 3 bites of food you eat is available because of pollinators’. Without pollinators, our food supply would be in peril.
There is GOOD SCIENCE that clearly shows that pollinator populations are in decline: habitat loss means that this vital population is losing nesting and feeding habitats. Pollution, climate change, disease as well as the misuse of chemicals have all contributed to this worrisome state of affairs, and the need for action is clear. (more…)
Although it won’t be official until mid-March, when the Mexican government releases the winter’s population count, ‘unofficial’ reports are anticipating a rather small migrating population. These unofficial reports are coming from the El Rosario Sanctuary in Mexico (see video example from 2016 at the end of this post); a site that can sometimes be the winter home for over 50% of the entire monarch population in Mexico. Reports and photos show butterflies densely covering approximately 18 trees. That’s good news, but last year, reports were that 50 trees were covered.
That’s not good news, but it is a call to action: PLANT MORE MILKWEED!
We’ve written a lot about pollinators, monarchs, and natives. We think that they are really important, so forgive any redundancy! A few things to keep in mind:
- All Milkweed plants are Asclepias
- Milkweed is the required host plant for monarch butterflies
- Any loss in the population of milkweed means the loss of the monarch population
- We are losing both at an alarming rate
- The biggest threats come from urban development and agricultural intensification
I’ll be the first to admit it: growing herbs indoors is not as easy as growing them outdoors. But, rest assured, it can be done. Since I have a lot of greenhouse space, plenty of light and water and 24/7 attention, I never felt the need to grow them indoors, at home. But, over the years, as your questions about indoor growing became more numerous and specific, I began to grow more and more of them in our bright little ‘life of it’ room (named by my then 6 year old son, who on a cold wintery day, proclaimed that our warm sunny haven was ‘the life of it’) – not sure where that came from, but it stuck. Twenty -three years later, it’s still bright and sunny and filled with herbs ferns, gardenias and a lot of citrus trees and bushes. (more…)
As much as I love growing herbs, I really love talking about them. And, believe it or not, I get lots of nice invitations from lots of nice folks who don’t mind listening to me ramble for an hour or two. My last show was for a group of truly dedicated gardeners at the Williamsburg Botanical Garden. So, if you remember your American history classes, right around my farm is the birthplace of our nation. Jamestown! We even have a little competition going on about the site of the first Thanksgiving; in theses parts, we claim it was at Berkeley Plantation, a mere 20 miles down the road. But, I digress…
Bottom line: if you are speaking to a group of gardeners in Williamsburg, you better be prepared to toss in a bit of history so here goes; as the early settlers began to colonize these shores, herbs were among the most important cargo. Herbs for healing, herbs to improve the flavor a what would be considered a very bland diet, and herbs to disguise the smells that were a part of poor sanitation as well as spoilage. Herbs were vital to the establishment of a thriving colony. (more…)
Whether you are suffering the effects of this current Arctic Blast or wintering is South Florida (lucky you), most of us are feeling the effects of winter on our skin. Dry, chafing, itchy skin that looks nothing like those hand models on TV. Here is a quick and easy way to use herbs to relieve and revive, as well as use those herbs that you grew all spring and summer. If you don’t have any on hand, a quick trip to the your local health food store may provide all you need! (more…)
There is nothing better on a cold winter night than to light a fire, open a bottle of a nice deep, dark red wine, slice up a warm loaf of crusty bread and dip into a hearty bowl of Savory Beef Stew.
A few words before you begin:
Start Early – although it is possible to overcook this stew, I’d count on at least 2 ½ hours to make sure that your beef gets to that ‘shredded stage’. I’m using our own grass fed beef with not a lot of fat, so slow and low simmering works best for me.
The Right Pot – use a good old fashioned Dutch Oven or treat yourself to a Le Creuset Casserole. Honestly, I got mine at a deep discount at Home Goods and it’s gotten more use than my car!
Herbs – herbs and more herbs – fresh is best, but if you are cooking this in the deep dark days of winter and the garden is a memory, used dried. I can’t stand to see folks waste their good $4 on a clamshell of half dead ‘fresh herbs’! (more…)
Just got back from a ‘Bucket List’ trip to Maui – 10 nights, 11 days exploring paradise with my family. Did I mention that we totally skipped the whole holiday thing? No tree, no lights, no stockings and no annual Christmas Party! Still got some of that in Hawaii, but honestly, I didn’t have to lift a finger, much less the 10’ Fraser Fir.
So, what they say is true: Hawaii is paradise. The Leis covered with orchid blooms, gorgeous purple/white dendrobium blooms hanging around your neck. Water, water everywhere – and torrential downpours at night followed by awe-inspiring sunrises and garden awaking lush and flush from their soaking the night before. No sprinklers needed at this time of year. Green, green and more green with punches of color everywhere. Fruits, flowers and herbs – passion fruit, star fruit, cherimoya, breadfruit, pineapple, bananas. Farmer’s Markets bursting with so many wild and wonderful offerings – fresh cut coconuts complete with a straw. (more…)
Trying to unravel the tangled web of species under the genus Lavandula is a challenge to event the most accomplished horticulturalist. There is a lot of misinformation out there, so dear customer, please note that there is no such thing as English lavender!
There has been a lot of cross breeding that has resulted in a huge number of cultivars, even creating a bunch of sterile plants that are humorously known as ‘mule hybrids’!
The most widely grown lavender, commercially used for cosmetics and scent, is Lavandula Intermedia. This popular variety is a cross between L. angustifolia and L. latifolia; you will find this variety growing commercially throughout France, as well as in the largest producing country, Bulgaria. Commonly referred to as lavandin, these are extremely hardy plants with long flowering periods. (more…)
22 Culinary Herbs You Should Be Growing Now
Cooler weather is on its way, and for many, the drop in temperature brings with it a pull toward the kitchen and a longing to create the perfect culinary masterpiece. Make sure that your cooking space is well-stocked this year with culinary herbs you can harvest from your own fall garden. And if you’ve never cooked with fresh culinary herbs before, you have no idea what you’re missing! Planting herbs in the autumn months means they will be growing in the cool weather they like best. Instead of scorching in the hot summer sun, your herbs are sure to thrill you with how well they thrive.
Short on gardening space? Culinary herb plants tend to love growing in unique container planters, window boxes or even on balconies. No matter how you manage to find the space, having the right herbs ready for your next foray into cooking can make all the difference. Take time to learn about some must-have culinary herbs that are sure to flourish in your fall garden, those that will grow much better in an indoor container, and herbs that are best harvested in the summer and fall, to be preserved for use during the winter months. (more…)
The practice of Ayurvedic medicine originated in India thousands of years ago. According to the National Center for Complementary and Integrative Health, the term Ayurveda is a combination of two Sanskrit words: ayur meaning life and veda meaning science or knowledge. Ayurveda therefore literally means the science and knowledge of life.
Many Ayurvedic practices became established long before the advent of written records, having been passed down through the generations by word of mouth. What constitutes the Ayurvedic Herbs Guide are three ancient books on Ayurvedic medicine, the Charaka Samhita, the Sushruta Samhita and the Astanga Hridaya, were written in Sanskrit over 2,000 years ago and are known as the Great Trilogy.
In its Benchmarks for Training in Ayurveda, the World Health Organization states that there are two types of Ayurveda experts: practitioners and dispensers. Within the practitioner category are two types of therapists: Ayurveda dieticians and panchakarma therapists. The former provide dietary counseling and make herbal recommendations. The latter provides a fivefold detoxification treatment involving massage, herbal therapy and other procedures. Again it’s a literal translation; pancha means five and karma means treatment. (more…)