{ Archive for the ‘herb gardening’ Category }

Looking forward to chocolate mint tea

Recently I posted an article by writer Charmian Christie about interesting herbal teas you can grow in the garden. Curious about the chocolate mint that `tastes like a Peppermint Pattie`, I bought a plant last weekend at the market in St. Jacob`s. My plain old mint, which I had planted in a pot, didn't come back this spring, so I dug out the roots, amended the soil and plunked in my chocolate plant. I can't wait to taste it!

Strawberry and herb surprises

The unseasonably warm temperatures worked their magic in my garden last week. They made things happen that usually take a little longer. The best surprise was discovering perennials (or biennials) coming up that I thought were annuals. I didn't realize that my parsley, sage (no rosemary) and thyme would come back, but there they were, tiny little fragrant leaves poking through the soil. I was also pleasantly surprised to see my strawberry plant bursting forth.

A few garden casualties

Sometime between Saturday morning and Sunday afternoon, something ate the base of my giant zucchini plant and it’s now dying a slow death. My guess is the squirrels got hungry, because I found a half-eaten cucumber nearby. I feel so defeated! It was still growing zucchinis for me, too. I’m glad I’m not depending on my garden to feed me!

Other casualties in my gardens include one of my cedars, a clematis and the cilantro I was so proud of at the beginning of the season. I’m not sure why my cilantro decided to call it a day, but my neighbour told me that clematis’ like a plant in front of them so that their roots are shaded, so maybe that’s why it didn’t continue to flourish. And my mulberry shaded my cedar maybe a little too much, so if I plant another, I’ll have to be sure to trim it back and give it more water. Luckily the other cedar still seems fine. Hopefully it will make it through its first winter!

Tabouleh from the garden

Last night while I was pondering what side dish I could make out of some tomatoes that were on my windowsill, I remembered a “Super quinoa tabouleh” recipe I had tucked away from Body of Knowledge Healing Arts. Now usually I wouldn’t have had mint or parsley just hanging out in my fridge, but then I remembered, “duh, they’re growing in my garden!” Out I went with my little snips to cut my fresh ingredients from the garden.

It may be awhile until I see a veggie, but it was very satisfying making great use of my herbs in the meantime.

Is cilantro a perennial?

I was puttering in my herb garden a couple of nights ago and among the helicopters I was having to pick out of the dirt from the giant maple next door were two little cilantro plants. They are not in the same place as my cilantro plant from last year, but they’re in the general vicinity, so my guess is that when the plant went to seed in the fall, a couple of little seeds survived the winter! Hm, I always thought that cilantro was an annual…

Will my herbs survive the winter?

For my last post, I found out that my herbs are basically done for the season. But I wanted to know what I can do with them over the winter. The mint is in a big pot, but the other two are in the ground.

Sadly, my cilantro and basil will not overwinter, so I am going to try to collect the seeds in case I want to try starting them myself next spring.

However, Anne Marie says the mint is hardy and can be planted in the garden. Since it is very invasive, I must keep it in the pot and just lower the whole thing into the ground. Keeping it in the pot will keep it contained for a while so it won't spread everywhere too fast.

Or, I can bring the pot into a garage or shed for the winter or tuck it up against the house and pack leaves around it.

What happened to my poor herbs?

This past spring, I planted three herbsbasil, cilantro and mint–imagining the fresh flavours in my meals all season long. However, in the last few weeks, they've all grown flowers on top. My poor cilantro completely fell over from the weight and my basil just doesn't seem as bushy or yummy-looking. Sigh. My herb-infused culinary creations will have to wait until I figure out if they're still edible. Furthermore, can I cut back the flowers without damaging the plants?

Here's what Anne Marie had to say about the fate of the most fragrant end of my garden.

Some herbs are still quite useable even after they start to flower but others get too strong or woodier once this takes place. For most, frequent harvesting make the plants bushier and produce more harvestable stems.

Mint is usable before and after it flowers. In fact, mint can be collected and dried as the flowers begin to open. Young, tender stems before flowering are better than the older, woodier, bitter stems. Use the leaves dried or fresh.

Basil should be used when young before it goes to flower. You can stall the flowering by pinching out the flower buds whenever you see them. This will help create a bushier plant and promote more side growth. Basil stops producing nice leafy growth when it flowers. It is best to use fresh basil or cut it for drying up until just before the flowers open.

Cilantro should be harvested before the plant goes into flower. I don't know of any way to delay this from happening. It usually starts flowering once the weather gets hot. Or let it flower and harvest the seeds as coriander in late summer.

Ok, better luck next year with my basil and maybe I'll whip outside tomorrow and see about collecting my own coriander. That sounds promising.

But will my edible plants make it through the winter? Stay tuned!

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