by Briscoe White | Feb 24, 2011 | Basics, Containers, Gardening, Growing, Herbs, Indoor Gardening, Inspiration, Miscellaneous, Recipes |
I know I say this with many herbs, but Lemon Verbena has to be one of my absolute favorites. It is easy to grow and maintain, loves living in a pot on the windowsill, and smells delightful! Lemon Verbena has a wonderful lemon flavor with no bitterness– nature’s lemon candy. Try adding a few leaves to your next cup of tea, or steep a few leaves in milk to be used in pudding or ice cream. You could even see if you can find some Lemon Verbena scented wax melts and use deluxe aroma burners to really fill your home with the scent.
Lemon Verbena likes warm, sunny conditions and well-drained soil. If kept warm inside all year, lemon verbena is an evergreen perennial; if exposed to frost, it is deciduous. Do not over-water, and prune in the fall for a bushier plant in the spring.
As previously stated, Lemon Verbena’s lovely medium-green leaves give off a light lemony scent. Before guests arrive I make sure to shake and brush the leaves around a bit, to stimulate the essential oils and really release the natural aroma of my indoor verbenas. Guests love it, especially on cold winter nights when we’re dreaming of summer lemonade and sunshine.. And might I add how much healthier it is to have fresh, all-natural, sweet-smelling herbs and flowers in your house, rather than scented candles and air fresheners? Scented candles are one of the most popular house-hold carcinogens. Plants, on the other hand, detoxify your home!
One common problem associated with Lemon Verbena is spider mites. They love the underside of the leaves. Keep an eye out for these little buggers, and if you do have a problem pick up a mild non-toxic insecticide at your favorite store. You can also companion plant herbs that are natural insecticides, like Rue, Pyrethrum and Tansy nearby to help discourage unwanted pests!
by Briscoe White | Feb 22, 2011 | Basics, Gardening, Growing, Herbs, Inspiration, Miscellaneous |
Italian Flat Leaf Parsley
Happy Parsley Day! On February 22nd, we take time to honor a much loved culinary and medicinal herb that packs a punch of flavor! An herb, a spice AND a vegetable all in one plant, this dynamic herb is a key component in many cuisines like Middle Eastern and Spanish, but is most distinctly known in Italian dishes. Parsley symbolizes love, protection and purification and throughout history has been a sign of honor and class. Ancient Greeks used Parsley to honor champions of sporting events, and it was also used in wreaths and sprinkled on the dead. The word “Parsley” is derived from the Greek word meaning “rocks or stones”, which reflects the terrain Parsley is native to. They believed that Parsley grew in the spot where the mythological hero Archemorus was slain.
The two main varieties, Italian Flat Leaf and Curly, are adored for different reasons. While some believe the Flat Leaf is easier to grow, it is the quintessential Parsley for cooking, as it has a more flavorful taste. The soft, crinkled look of the Curly Parsley makes it a great garnish and it is used to enhance many gourmet dishes with its beauty. Also a necessary component to the favorable herbal combination, Bouquet Garni, Parsley tastes terrific with hearty dishes like potatoes, stews, lamb, lasagna or rice.
Curly Parsley
Medicinally, Parsley has a long history of being associated with women’s health. An emmenagouge, it was often used to start the menstrual cycle, but should not be consumed in great quantity by pregnant women. Parsley also contains elements that help the body absorb Manganese much more efficiently, an important mineral for strengthening bones. When paired with dishes that contain high zinc or copper-rich foods, it helps retain these bone-improving vitamins and minerals much more thoroughly. When applied directly to insect bites, it is also said to soothe the itching or stinging sensation!
A great companion plant, Parsley attracts insects, diverting their attention from other garden growers. Plant Parsley near your tomatoes to draw the attention of pesky tomato hornworms, moths and flies away from your veggies. Parsley thrives in full sun, with moist, well-drained soil, but because of its tough seed coat, it can often be hard to germinate from seed. If germination actually does occur, it should only take four to six weeks to see sprouts peeking through the soil. Superstition says that the reason that Parsley takes so long to germinate is because it has to travel to Hell and back seven times before sprouting. Though we aren’t sure where this delightful herb got such a bad rap, we assure you, it’s been growing safe and sound in our greenhouse!
by Briscoe White | Feb 18, 2011 | Gardening, Growing, Herbs, Inspiration, Life on the Farm |
Eucalyptus plants are hardy perennials favored by many gardeners. Our favorite, the Silver Drop variety, has green leaves with a slightly dusty, or silvery, appearance. Their leaves contain highly fragrant oils, used in many medicines and perfumes. Silver Drop sprigs are a perfect addition to floral arrangements, both fresh and dried, because they hold their shape and last a long time without wilting. Considered a valuable everlasting for wreaths, crafts, and dried arrangements, its uniformly rounded leaves, erect, straight stems and elegant silvery color add depth that lasts much longer than most cut foliage.
Native to chillier zones of Tasmania, this beautiful plant is known to be remarkably cold hardy. In the states it thrives in zones 7-11 and even grows marvelously through our hot, humid summers and cold, wet winters here, in the Mid Atlantic. We can personally attest to this– we have one right here on the farm! It is in a pretty exposed area, vulnerable to harsh river winds and hard winter frosts. We’ve even over-pruned in the past few years, and this baby keeps coming back! It’s as beautiful as it is tenacious, and no matter what season, remains our most lovely landscaping shrub. We’re glad it’s here to stay.
Needless to say, Eucalyptus is pretty easy to grow. Give it lots of sunshine and rich, well-drained soil. Water only when the top inch of soil feels dry to the touch. Prune in the spring, wherever you see any brown or dead foliage. And enjoy!
by Briscoe White | Feb 17, 2011 | Herbs, Life on the Farm, Miscellaneous, Wildlife |
For many of us on the East Coast (particularly MD, DC and VA), this time of year not only marks the first warm weeks which hint of the coming spring season; it means to prepare for the invasion. It’s not a terrorist or nuclear threat we’re talking about…it’s something far smellier: stinkbugs. In 2010 our region suffered a swarm of these foul little pests and as we begin seeing warmer weather in this (hopefully) early spring, they are beginning to settle in like unwanted house guests.
Though they don’t bite or sting, they do emit a pretty putrid odor when crushed, smooshed, vacuumed up, or squished, and though they are more of an annoyance for homeowners, local farmers are beginning to fret. Stinkbugs prey on crops like raspberries, tomatoes, peaches and other fruits, sucking the juices out of them and leaving them undesirable. Especially in the organic farming community, who strive not to use harmful pesticides, concern is on the rise. So, what is your best line of garden defense against these pungent perpetrators? The all natural answer is herbs!
Don't let this happen to your home!
Strongly scented herbs such as Mint, Lavender, Catnip, and Patchouli have been proven to thwart the little stinkers from overwhelming you favorite fruits and veggies. (It’s hard to believe that they are picky about smells…I guess everyone likes their own brand!) You can also try planting other natural insect deterrents around your home or garden like Tansy, ‘Citronella’ Scented Geraniums, Pyrethrums and Rue to keep the bugs at bay. For the insidious insects that have already made it indoors, try making sachets with some of these herbs or use their essential oils to coat your window sills and thresholds. This will hopefully keep the rest of the stinkbugs from sneaking in and joining their friends inside your nice warm home. You can also fill jars with soapy water to catch the critters that have already begun to show up indoors, as the soap will dissolve their exoskeleton, killing them in a non-toxic way.
In conjunction with February being National Bird Feeding Month, try attracting birds to your garden with feeders, houses and baths, to keep your bug problem to a minimum. We’ve heard that blue jays are fond of these stinky little snacks, so encourage them and other seed-eating friends to nest around your yard to prevent the problem from getting out of hand. Bats also find stink bugs to be a delicacy, so place bat boxes throughout your yard and near the garden to help battle the bugs.
by Briscoe White | Feb 14, 2011 | Flowers, Gardening, Growing, Inspiration, Life on the Farm, Miscellaneous |
Daffodils are a sure sign of spring!
Every year that we have been blogging, I get to a time in early February when I begin searching for signs of spring. Most of this searching goes on close to the ground because the blustery winter wind does not feel like spring. But even with the frigid temperatures, I know some plants have begun to get ready for a break in the weather.
Spring has sprung on the farm!
The most reliable harbingers are the bulbs. Crocus and snowdrops are usually the first spring growth sighted, followed by the early varieties of daffodils. But this year was a little different, and it was a clump of honeysuckle that showed me the first plant growth of spring. After a more thorough investigation, I went looking around the farm and sure enough; bulbs had emerged from the ground! I am not refuting anything the groundhog said, because we do have weeks of cold weather ahead (in spite of the sixty degree weather we’re having this week in central Virginia). But the difference now is that we know spring has begun and it is only a matter of time before the ground thaws and that first warm breeze sweeps through your garden!
