- Lemon Verbena Fact Sheet
- Lemon Verbena Recipes
- List of Perennial Herbs
- A List of Annual Herbs
- A List of Tender Perennial Herbs
- A List of Edible Flowers and Ten Rules for Eating Them
- A Partial List of Nonedible or Poisonous Flowers
- Links to Guest Posts for Mother Earth Living Magazine
- Shakespearean Garden Designs and Selected Additional Information!
Wednesday, June 29, 2011
arugula recipe. I can't believe we are going away again. Celebrating 25th anniversary a little early (like a whole year early). So don't get the band playing yet. We have to get through this trip and then we can celebrate 24! I haven't even finished telling you about Vancouver! Will have a lot to talk about once we are back. So have a bite and talk amongst yourselves! Talk to you later.
Tuesday, June 28, 2011
Herb of the Year-Calendula.
Monday, June 27, 2011
Lady Catherine came for a visit from Lovain in the year 1429 to Pittsburgh in the 2lst century. I was one of the ladies in waiting looking for light to see. It was dark in the Medieval Age, but in the 21st century there needed to be light! She instructed the audience in the duties of a medieval lady. She mostly had a shy audience, but there was one brave soul in the back of the tent that raised her hand to be mentored. It was fun Kathleen as always. Very educational. Finally, toward the end of the program, the hotel staff brought a floor lamp into the tent to give a touch of light. It's a little muggy in the herb garden, but the bee balm is in bloom. A small alphabet of edible flowers! A favorite time of year for me. Will show you in tomorrow's post. Hope you are having a great day wherever you may be. Talk to you later.
Saturday, June 25, 2011
|The Big Day Finally Arrived!|
|Jekka Showing Us a Display Garden|
|She Has a Thyme Named After Her-Jekka's Thyme|
|She Was So Happy to be Finished and Look At Those Ribbons!|
|Because the Western Pennsylvania Unit Was Host, They Presented Their History|
|Some of the Western PA Unit with Jekka Overlooking Pittsburgh|
Thursday, June 23, 2011
Grand Concourse. It should be a great day. Will have photos tomorrow.
Wednesday, June 22, 2011
Wyndham Grand Pittsburgh Downtown Hotel. The public is invited to attend for only $15 available at the door. She will also be signing her books afterwards. So sleep tight tonight Jekka. Pittsburgh and the Western Pennsylvania Unit are happy to have you.
Tuesday, June 21, 2011
|There were Printed Invitations!|
|It Was Quite The Menu Based on Jekka's Herb Cookbook!|
|The Buffet Table|
|My Dinner Plate|
|A Massive Purple Sage or Maybe More than One!|
|Wooly Thyme Between the Stepping Stones|
|The Quilt That Will be Raffled Off At the Conference!|
Monday, June 20, 2011
June e-newsletter will have the winners! Since my photo wasn't of your kitty eating their cat treat seeds, I sorta think I got a consolation prize, but it was free! I was correct. Kitty was only hoping for Cat Treat seeds and thinking about them while sitting in the bush! Very muggy outside! It finally rained overnight and some people got flooded! Can't win! Hope you are having a great day. Talk to you later!
Sunday, June 19, 2011
Did I mention Jekka's coming this week to Pittsburgh? Oh, yes, I think I did! Patricia Lowry did a wonderful article in the Pittsburgh Post-Gazette on Thursday about Jekka. I think she will be pleased. Here is a link to the article called Jekka's Herb Cookbook. I cooked the two recipes for dinner this evening. They were both hits with The Herbal Husband and me.
It is a long article about Jekka and the recipes are included. We added some arugula to the salad for some kick because we didn't have a whole lot of purslane. What we did have, we enjoyed. I think you will enjoy both recipes of them. Jekka's Herb Cookbook is available at all of the big bookstores and at Amazon.com with beautiful photos by Hannah McVicar, her daughter. I have a busy week with the Herb Society in town. I'll try to blog about my adventures. Hot and humid here. No Rain! We need it badly! Hope you had a great day wherever you may be. Talk to you later.
|The Herbal Husband Found the Biggest Purslane in His Garden!|
|Purslane and Spinach Salad|
|Oregano and Lemon Pan-Fried Chicken with Mashed Potatoes|
Saturday, June 18, 2011
|The Lengths Some People Go to Keep Squirrels Off the Feeder!|
|Pete's Herb Garden|
|A Bay Tree in the Neighborhood|
|Loved the Name of This Company--Dirty Deeds Done Dirt Cheap!|
|Really, an Elephant in the Front Yard!|
|The Skyline of Vancouver|
|Walked Miles for This Lunch, Pasta Carbonara!|
|Tiramisu! Had to Help the Herbal Husband!|
Friday, June 17, 2011
Will get back to some photos of our trip from the Northwest over the weekend. Big week next week! The national Herb Society of America conference will start! Jekka arrives in town! And guess who has been asked to pick her up at the airport! Little old ME! Very excited. Hope you have a good day wherever you may be. Talk to you later.
Thursday, June 16, 2011
You just want to make sure that once the bronze fennel starts producing flower stalks that you let some of it come to seed, but most of it you want to cut. You will have an abundance of bronze fennel in your garden if you don't. They are buggers to remove! It like dill and regular fennel has a long taproot, so pick a spot where you want it to grow and do not try to move it. It will resent the move! I forgot to mention that bronze fennel like the green version regular fennel and dill are larval food for swallowtail butterflies. Always a good thing. I hope you are having a great day and evening wherever you may be. Talk to you later.
Wednesday, June 15, 2011
Tuesday, June 14, 2011
|Is This Enough Roses for the Recipe? I Needed Four Cups of Petals.|
|This is the Tedious Part. Cutting That Little White Part Off.|
|Four Cups of Petals All Ready to Go!|
|With Some to Spare for Potpourri!|
|At the Beginning of the Cooking Process|
|The Stage Where You Can Take Out the Rose Pulp or Leave Some in!|
|All Natural Color, No Food Coloring Used!|
ROSE PETAL JAM (JELLY)
Makes about 4 pints
- 6 cups water
- Juice of one lemon
- 4 cups fragrant red rose petals, washed, with white heels removed
- 1 Tablespoon of rose water (My roses were not highly fragrant)
- 1 packet powdered pectin
- 6 cups sugar
1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.
2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.
3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.
4. Immediately place the jam in hot sterilized jars and seal.
As you can see from the photos, I didn't have red roses and it gave this wonderful color despite that fact. So I hope you make the recipe and try whatever pleases you. I will probably not be making the rose jam muffins either! I'll let you know in tomorrow's post if the jelly has set. It was a cool day here. Hope you are having a great day. The folks in New Zealand are again having problems. My thoughts and prayers are with you all. Talk to you later.