Tuesday, March 30, 2010

SIXTH ROCKPORT HERB FESTIVAL


Saturday, April 3, 2010
8:30 until 3:30
Paws & Taws Fulton Convention Center
402 N. Fulton Beach Road
Rockport-Fulton, TX


The Sixth Rockport Herb Festival has a new location this year. It is going to be held at the Paws & Taws Fulton Convention Center right on Fulton Beach Road. It is right next door to the Fulton Farmers' Market with great views of beautiful Aransas Bay. So you can attend our festival and do a little Farmers' Market shopping all in one location!

We want to thank the Rockport-Fulton Chamber for their support. In the April 2010 issue of Texas Monthly, page 139, the Rockport-Fulton Chamber has us listed for things to do in Rockport! YEA! Thanks Chamber!

We have a good array of speakers, vendors with herbal products and lots of live plants, and some great food for sale. There will also be a cooking demonstration.

Some of the programs are as follows:

`Roses for the Lazy
`Waking up Your Plumerias
`Herbs for Women
`Cooking Demonstration by Chef Kevin Argetsinger
`Judy Barrett, Home Grown Magazine
`The Summer Vegetable Garden
`Herb Gardening With a Texas Accent

Come and learn everything you ever wanted to know about herbs. Did you know that there are over 2,000 herbs and that roses are herbs too? And did you know that many of our Texas Native Plants are also herbs? Herbs have been used for centuries for not only culinary purposes, but also for medicinal uses, in cosmetics, cleaning solutions, clothing, building supplies and art and craft purposes.


Our herb study group was founded in March 2003 and meets the second Wednesday of every month at the ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas at 10:00 a.m. to discuss all aspects of using and growing herbs including the historical uses of the herbs and tips for successful propagation and cultivation. We are open to the public. Some members of the group are available as speakers to other audiences.



The Rockport Herb & Rose Study Group, founded in March 2003, is a non-profit educational organization dedicated to increasing public knowledge and awareness about herbs.



Map to Paws and Taws Fulton Convention Center

Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037
361-729-6058 (Fax)
www.rockportherbs.org
http://rockportherbies.blogspot.com/
ltcollins_1@charter.net

The Herb Cottage March 2010 Newsletter: Basil- Go beyond the ordinary


From our member Cindy Meredith, proprietor of The Herb Cottage located in Hallettsville, Texas. Her latest newsletter is Basil- Go beyond the ordinary.

Basil, Ocimum basilicum, is a very popular herb. It may actually be the MOST popular herb, if my plant sales are any indication. Even in the depth of winter, which admittedly is mild in our Texas area, shoppers at the Farmers' Markets ask me for basil plants. I don't grow basil in the winter because even our relatively mild temperatures are too cool for basil to thrive. And, this year was colder than usual for us, and we saw very little sun. So, when I did plant basil back in January, I think, germination was spotty and growth was slow.

Now, however, the basil is growing quickly and putting on some size. I still haven't planted any out in the garden yet, although I probably could. I just planted our tomato, squash and cucumber plants, so I think the temperatures will not dip below freezing. Basil can be damaged by temperatures in the mid-thirties, though. And, our Spring winds can damage basil when they're out of the North and quite sharp.

Basil is an easy plant to grow from seed. The seed is a pretty shiny black color and large enough to handle easily. Being an annual plant, the seed germinates in 7 to 10 days in soil that is around 70 deg. F. You can start basil indoors to have it ready in about 6 weeks for planting outdoors. Be sure to harden it off before planting in the garden or a large outdoor container.

I hear from people that they'd rather buy a plant than start basil from seed. Unless you are lucky enough to have a herb nursery near you, your choice of basil types will be limited if you only purchase plants. If you are adventurous enough to try your hand at seeding basil, your choices of varieties open up considerably. There are so many types of basil, it's difficult to choose just a few. They all have different flavors and somewhat different growth habits.

If you like to cook and use basil, you owe it to yourself to try some of the ones beyond the standard Italian or Genovese type. Lemon and lime basils are fruity and light. They can be used with chicken or fish, in fruit salad dressings and in a herb tea blend. Cinnamon basil is sweetly scented and flavorful for adding to salsa, soup or even to make a basil jelly.

Other flavors of basil you can find in seed are Thai, Anise, Spicy Globe and Holy Basil or 'Tulsi', from India. Spicy Globe is a compact variety that grows in a globe shape as its name suggests. The flavor is spicy with overtones of clove. The leaves stay small. Spicy Globe Basil makes an attractive container plant. Thai basil comes in several different types. A popular one is a cultivar called 'Siam Queen', with thick flower clusters unlike the tall flower stalks of other basil. Thai Basil is used in Southeast Asian cuisine and any other food you'd like to spice up with the exotic flavor. It's an excellent addition to hot or iced tea.

Then there are the purple leaved basils: Red Rubin, Osmin Purple, Purple Ruffles and Amethyst.

These add great interest in the garden, in flower arrangements and as a garnish. You can also use it like any sweet basil, but remember, it'll turn your dish a darker color.

Holy Basil Image courtesy of Johnny's Selected Seeds

Holy Basil, Ocimum tenuiflorum or 'Tulsi' is a basil well known in India. It has a bit stronger flavor than other basil, in my estimation. It also has many health and healing benefits and is often administered in a tea. For more information on Holy Basil, here are a couple of web sites:

Organic India

hinduism.about.com

There's a variety of Holy Basil called 'Red and Green' which makes a terrific decorative annual. The leaves are as described, red and green. The plant grows fairly tall, up to about 20 inches and then flowers.

Even in the South, it's not too late to start basil seeds either indoors, in a sheltered spot outdoors in containers or direct seed into the garden. You can plant basil all summer if you like. Just remember to keep basil well watered and pinch or harvest it often to keep the plant bushy and to keep it from flowering. If you live in the northern or northeastern US, go ahead and start your basil seeds now indoors and you'll have nice, large plants to put out once the weather warms up.

Basil Recipes

Easy Pesto

•2 cups clean basil leaves (you can use all one variety or mixed varieties, according to your taste)
•1/4 - 1/2 cup nuts. Pinenuts are traditional, but I use pecans because they grow here on our farm.
•1/2 cup grated hard cheese such as Parmesan or Romano, or a blend.
•5-8 cloves of garlic, according to your taste
•Approximately 1/2 cup olive or other vegetable oil. This amount can vary depending on how much cheese and nuts you put in.

Food Processor:
Add all ingredients and process until you have a smooth, well-mixed pesto. The consistency should be similar to that of mayonnaise.

Blender
This is a little more work than using a food processor, but makes an equally delicious pesto.

Place about a quarter of the basil leaves in the jar adding 1/2 cup oil, the nuts and cheese. Blend (I use the puree setting or high setting.) You'll need a wooden spoon or rubber spatula to push the mixture down onto the blades fairly often. ---Don't do what I did one time.... and stick a wooden spoon in the jar before the blades stopped turning. The spoon was jerked from my hand, bounced out of the jar, sprayed oil and basil everywhere and broke the spoon inside the jar. I threw the whole mess away and had to start over so I didn't have splinters in the pesto.

In other words.... wait until the blades have stopped turning before sticking the spoon in!!!

After you have that first mix pretty well blended and the nuts are well ground, just keep adding the basil leaves about a handful at time until all the leaves are used up. If the mix is too thick, add a little oil to thin it down. It doesn't have to be perfectly smooth. In fact, I like the pesto a little coarse so I can see the leaves, but the nuts should be well ground.

To preserve the pesto, I fill ice cube trays with the mixture and freeze it over night. The next day I remove the pesto cubes and store them in a plastic bag or tub in the freezer. One cube is one serving.

Pesto can be made with other leafy green herbs. Parsley mixed with basil is tasty. Cilantro and parsley is very good, too, especially with chicken enchiladas or even Indian food like curry.

Low Fat, Full Flavor Purple Basil Pesto

Makes about 1-1/2 cups

•1/2 cup (about 2-1/2 ounces) roasted & salted whole almonds
•about 4 cups fresh purple basil leaves
•3 to 6 large cloves garlic, peeled and coarsely chopped
•1/2 cup finely grated Pecorino Romano (or other hard) cheese
•10 ounces fresh tomatoes (about 3 smallish) any kind, quartered
•1/2 teaspoon salt
•6 Tablespoons extra-virgin olive oil

Follow directions for Pesto (above).

Purple basil isn't as pretty as the green and does make a rather oddly colored pesto (as you can see in the photo above). Mixing a few green leaves into the pesto does help brighten it up a bit.

Herbal vinegar

To make herbal vinegar is very simple. Take a clean jar.....I like to use either a quart or pint canning jar because the mouth is wide enough to easily add the herbs. Fill the jar with the herbs of your choice.

If you're using basil, try lemon and/or lime for use in marinades for chicken or fish. Italian Basil vinegar makes a savory vinaigrette. The purple leaf basils will turn your vinegar the color of cranberry juice. For a lighter color, mix just a little bit of purple leaves in with whatever green basil leaves you're using. Don't forget, you can use the basil flowers as well in the vinegar.

For a pint jar, about 2 cups of fresh herbs is enough. For a quart jar, 3 - 4 cups will work.

Then fill the jar with the vinegar of your choice. Wine or champagne vinegar is great, although costly when making a lot of vinegars. Next best is rice vinegar. You can usually find it in large containers (such as 1 gallon) at an Asian grocery. The cost is quite a bit lower than purchasing the vinegar in small quantities. As a last resort, you may use regular white vinegar.......the kind used for canning. It'll give your vinegar a sharper flavor. But, it's better than no herbal vinegar at all!!!

Harvest your herbs in the late morning after the early dew has dried, but before the heat of the day really sets in. The volatile oils are at their peak at this time. If you live where it's dusty and the herbs need to be washed, swish them in a container of water briefly, then let them dry before making the herb vinegar. If it's practical, wash the plants off the day before you plan to harvest them. Then, you don't have to wash them the day you are making the vinegar.

Let the infusion steep for about 2 weeks. Then, pour off the vinegar, straining particles out if necessary. Now you can fill decorative bottles or any bottle of your choice with the flavored vinegar, adding a sprig or two of fresh herbs for looks.

Flavored vinegar should be stored in a dark place or at least out of direct sunlight. Experiment with some of the combinations below, or make up your own. Think of flavors that sound like they'd taste good together. Most of all, do it and have fun.

QUOTE FOR THE MONTH

Do not condemn the judgment of another because it differs from your own. You may both be wrong. -Dandamis, sage (4c BCE)

Until Next Time,
Good Growing to You,
Cindy Meredith, proprietor
The Herb Cottage
442 CR 233
Hallettsville, TX 77964
phone & fax: 979-562-2153
http://theherbcottage.com/

Sunday, March 28, 2010

Every wonder about just how food came about??


Every wonder about just how food came about??

One of the earliest foods was insects. Ten thousand years ago hunters and gatherers ate bugs to survive. And the ancient Romans and Greeks dined on insects. Sound good? Nope, but if you wanted to survive, you ate what was available. Glad we have come beyond the bug eating stage in the food timeline.

And fruits, nuts and grains were some of the earliest foods consumed by man.

The earliest reference to beer was a Chinese brewed beer called ‘Kui' some 5,000 years ago. And wine, my favorite, dates back to around 6,000 to 7,000 years ago.

Here is a good site for find information about The Food Timeline.

It is estimated that herbs and spices have been used by humans since around 50,000 B.C.

And if you are confused about the difference between an herb and a spice, maybe the following will answer your question.

Herb vs. spice or soft tissue vs. woody tissue (Herbs: Plants that do not develop persistent woody tissue; Spices: derive from the roots, barks, unopened flowers and seedpods of woody shrubs and trees; various aromatic vegetable products); sometimes can be both i.e. cilantro. Spices are defined as "any dried plant product used primarily for seasoning purposes". Included are tropical aromatics (pepper, cinnamon, cloves, etc.), leafy herbs (basil, oregano, marjoram, etc.), spice seeds (sesame, poppy, mustard, etc.) and dehydrated vegetables (onions, garlic, etc.). Blends such as curry, chili powders, poultry seasoning, etc. are also spices. The FDA defines spices similarly, except that they do not include the dehydrated vegetables in the label definition of "spices". Any form of dehydrated vegetable product must be labeled separately. Such color contributing spices as paprika, turmeric and saffron must either be labeled separately or as "spice coloring". The Department of Agriculture (meat and poultry products labeling) has nearly the same requirements as the FDA, except that colorant spices and mustard must always be listed separately while onion powder and garlic powder may be listed as "flavors". All other forms of dehydrated vegetables must be listed separately by name. Historically, "spices" referred to the tropical aromatics only, while "herbs" meant specifically the leaves and seeds of certain temperate-zone plants. While those distinctions are still used, "spice" has come also to mean the whole family of dried plant seasonings, including spices, herbs, blends and dehydrated vegetables.

Photo by Linda Turner Collins

Friday, March 26, 2010

Plant Sale

The Aransas/San Patricio Master Gardener Spring Plant Sale will be Saturday, March 27, 2010 from 9:00 a.m. until 1:00 p.m. It will be in the back of Green Acres, which is at the corner of Pearl Street and Mimosa Street here in Rockport.

I had herbs delivered on Wednesday from Don Cox with Perennial Favorites in Brownsville. They are beautiful 4" herbs that smell heavenly! There are not only herbs, but tons of other plants!

Come on down tomorrow if you are around. For information call: 361-790-0103

Tuesday, March 23, 2010

HUMMINGBIRDS


I've had several hummers overwinter here this year. I've had RT's and BB's. And because of the freezes, I have kept feeders out all winter long. And most, not all though, of my plants came through the freezes without major freeze damage. My rosemary plants (maybe 10 of them) have been blooming since early January, and that has been a main source of food for the hummers this winter. And my bottlebrush just started blooming and they are feeding on it too.

I have noticed that I am seeing more and more of them, so I guess they are getting ready to head up north for the summer.

And I've been seeing and hearing the martins that are arriving!

Whether you are a birder or not, you really need to watch this episode about hummingbirds. One of the banders, Nancy Newfield, used to come to Rockport and band the birds. I've met her on several occasions.

http://www.pbs.org/wnet/nature/episodes/hummingbirds-magic-in-the-air/video-full-episode/5475/

Photo by Linda Turner Collins taken on Guanaja, Bay Islands, Honduras

Monday, March 22, 2010

SIXTH ROCKPORT HERB FESTIVAL


The Rockport Herb & Rose Study Group, and we put on the Rockport Herb Festival. We joined Go Texan earlier this year, but we haven't heard back from you yet, so I'm going to post our information here about our 6th Annual Rockport Herb Festival. I just got my latest issue (April 2010) of "Texas Monthly" and on page 139, the Rockport-Fulton Chamber has us listed for things to do in Rockport! YEA! Thanks Chamber!

SIXTH ROCKPORT HERB FESTIVAL Saturday, April 3, 2010 from 8:30 until 3:30 with programs starting at 9:00
Paws & Taws Fulton Convention Center, 402 N. Fulton Beach Road, Rockport-Fulton, TX http://www.pawsandtaws.com
Presented by the Rockport Herb & Rose Study Group

The Sixth Rockport Herb Festival has a new location this year that we think will lure more people to our Herb Festival. It is going to be held at the Paws & Taws Fulton Convention Center right on Fulton Beach Road. It is right next door to the Fulton Farmers' Market with great views of beautiful Aransas Bay. We have a good array of speakers and vendors lined up with lots of live plants. There will also be a couple of cooking demonstrations.

More information will be forthcoming!

Come and learn everything you ever wanted to know about herbs. Did you know that there are over 2,000 herbs and that roses are herbs too? And did you know that many of our Texas Native Plants are also herbs? Herbs have been used for centuries for not only culinary purposes, but also for medicinal uses, in cosmetics, cleaning solutions, clothing (one of which is Gossypium cotton), building supplies and art and craft purposes.

Our herb study group was founded in March 2003 and meets the second Wednesday of every month at the ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas at 10:00 a.m. to discuss all aspects of using and growing herbs including the historical uses of the herbs and tips for successful propagation and cultivation. We are open to the public. Some members of the group are available as speakers to other audiences.

The Rockport Herb & Rose Study Group, founded in March 2003, is a non-profit educational organization dedicated to increasing public knowledge and awareness about herbs.

Map to Paws and Taws Fulton Convention Center, 402 North Fulton Beach Road, Fulton, Texas 78358

Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037
361-729-6058 (Fax)
www.rockportherbs.org
http://rockportherbies.blogspot.com/
ltcollins_1@charter.net

Give the earth time to warm up again.

Everyone is rushing outside and pruning back and pulling up plants that look like they are dead. Hold off before you take those drastic deeds. Give the earth time to warm up again.

Michael Womack, Horticulturist and Executive Director of the South Texas Botanical Gardens & Nature Center, wrote an article in the Caller Times basically telling us to wait until it warms up. Pruning too early encourages new growth, and then we get hit with another cold spell which can cause the plants to stress.

I have lots and lots of plants that look dead, but I'm waiting to see. I've had this happen before, and was pleasantly surprised when even though the plant looked dead, that they came back from the roots.


Patience, strong plants may return in summer

By Michael Womack
Published Saturday, March 6, 2010
 
—The spring gardening bug has finally hit. Temperatures are rising. The sun has come out, and everyone is tired of looking at the freeze damaged plants outside. So with bypass pruners in hand, I expect to see a lot of gardeners busy cutting back plants.

In the Corpus Christi area, we are seeing plants sprout. That provides a good indicator of how far back you need to prune. If you have a 6-foot firebush and only see new growth 2 feet up, then don’t expect new growth at the tips later. Cut it back to just above the new growth.

Gardeners living inland and in northern parts of the Coastal Bend probably are not seeing as much growth yet due to cooler night temperatures. If you are not seeing green leaves yet, don’t give up hope. Use the fingernail scratch test to find green wood. That’s where you want to cut.

The hardest hit tropicals seem to be hibiscus, Indian carnation, ixora, tropical milkweed, Hawaiian tree hibiscus, ti plants and angel trumpets. Lush foliage tropicals like ficus species and the standard schefflera also froze severely and are not showing signs of regrowth yet.

Here’s where patience may pay off. If you are depressed with looking at sticks and think that planting a new plant will give you quick results, you may be selling your current plants short. I would suggest waiting a few weeks before ripping up your plants. They might not look very good now, but keeping these plants may give you an advantage in the long run.

Even plants that were frozen to the ground may have viable stems at ground level. I’ve seen hibiscus freeze to the ground and come back full and vigorous later in the spring. Some tropical species simply need more time and warm weather before sprouting. You should see some growth by mid to late April. If not, then you are definitely ready to replant.

If you simply can’t wait to see something blooming, consider planting annuals that will provide color for a few months while you wait to see if your tropicals will recover.

The roots are the key. Even if your frostbitten plants look dead right now, they have an established root system. A strong, healthy root system will provide more water and nutrients for new growth than a new plant, resulting in faster growth than a new plant. New plants will focus a lot of energy on their root system the first year or two. We call that process “establishment.”

Establishment is also important to help a plant survive stresses. A newly planted shrub or perennial will require more water during the summer heat because the smaller root system will use the available water quickly trying to maintain healthy top growth. A plant with an established root system will be more tolerant this summer because it has a larger area from which the plant can pull water necessary for survival.

Michael Womack is a horticulturist and executive director of the South Texas Botanical Gardens & Nature Center. Contact him at wmwomack@gmail.com.

You might want to read his article Patience, strong plants may return in summer.

Sunday, March 21, 2010

Memorial for Lulu

This month we lost our dear friend and walking encyclopedia, Lulu Harris.  Yesterday a memorial was held for her at her home.  Her children told stories of their life with Lula and stories of her adventures.  She was a sweet, gentle person with a strong will. I never heard her speak ill of anyone and her children said she never did. But for one exception - she could not stand Billy Mays.  We all laughed to hear that.
Some of us read notes from others, some gave their own thoughts.  We will miss Lulu. We have been missing her for some time. It is good to know that she did not linger in the twilight of a dwindling mind but went out gently and in a short period with no pain. Lulu lived a good life and ended it in a good way with her little dog Pepper at her side. We have some good memories, Lulu.  Thank you for being with us.

Friday, March 19, 2010

Spring Time Lawn Care

Everyone's lawns are looking bad right now after this hard winter. I have bur bur clover and brown patch.

Bur clover is hard to get rid of after it sets in. I've been paying a couple of guys to come over and weed, which is helping, but not completely solving the problem. Some "experts" recommend an herbicide. And in the fall, you can put down a pre-emergent weed killer that prevents seeds from germinating. However, it is too late for this season's weeds. And keeping the grass/bur clover moved to keep it from flowering helps.

I don't know if you have brown patch (appears as big round areas of brown, dead grass) or not, but it is caused by cool temperatures combined with wet conditions. Several fungicides can also be used for the prevention and control of brown patch.

My concern is run off into the bay. We have noted a severe decline in fish and crabs since we moved here in 1996. I know a lot of it is caused by too many chemicals running off into the bay. So if I use, and generally I don't, something on my lawn, I make sure it is organic, and less harmful to the bay. I'm going to give you some websites that I think can answer your questions. And I know that Moore Than Feed located here in Rockport sells a lot of organic lawn/yard products. I stay away from all of the Monsanto products. I use neither weed and feed products nor Roundup to kill weeds. I have found that pickling vinegar 9% works just as good on weeds, especially if sprayed on a sunny day.

Check out these sites.

http://m.caller.com/news/2010/feb/27/time-now-broad-leaved-weed-control/

http://aggieturf.tamu.edu/answers4you/index.htm

http://aggieturf.tamu.edu/turftips.htm

http://www.naturalgardeneraustin.com/ladybugbrand/

http://www.garden-ville.com/

http://www.spray-n-growgardening.com/

http://aggie-horticulture.tamu.edu/galveston/Gardening-Handbook/index.htm

Saturday, March 13, 2010

Warm-Weather Herbs vs. Cool-Weather Herbs for the Texas Gulf Coast



Today at the South Texas Botanical Gardens & Nature Center, I gave a program on Herbs! Yea, just plain old herbs. What an expansive subject herb programs can provide! Anyway, I wasn’t at all prepared for the program, so I just had to ad lib as they say. Anyway, I told the attendees, that attended on this beautiful spring day, I would post the following information, so here goes!

Warm-Weather Herbs vs. Cool-Weather Herbs for the Texas Gulf Coast

Planting Herbs (warm-weather herbs vs. cool-weather herbs) Often we buy herbs that give us growing instructions, and we follow the instructions and they die. Why? Because the instructions are for growing herbs up in the north which have mild summers and cold winters. The Texas Gulf Coast is a whole different story for growing herbs. We plant warm-weather herbs in the spring and remove them when they die at the end of their growing period. Then we plant cool-weather herbs in the fall, and if we have a mild winter, they should keep growing until it heats up in late spring or early summer. This provides for a year-round herb garden. If we have a mild winter, many of these annuals can become perennials.

Warm weather

• Basil Ocimum basilicum Grows in full sun. Loves the summers. There are over 150 species. Some of the best for cooking are sweet, Genovese, lemon, lime, cinnamon, Thai and the lettuce leaf varieties, i.e. Valentino, Mammoth, and Napolitano. The lettuce leaf varieties can be used on a sandwich in place of lettuce. Basil is a must-have herb for every kitchen. Grows in full sun. Basil - pesto, tomato sauce, tomato soup, tomato juice, potato dishes, prawns, meat, chicken and all types of poultry, pasta, rice, egg dishes.
• Chamomile, German Matricaria recutita although considered an annual, can be taken into the greenhouse and carried over during the winter in more southern localities. It is used in ointments and salves, and its flowers are used as a tea, which is said to calm, sooth, and provide relief from spasms and cramps. It will grow to 18 inches in full sun to partial shade. It can also be made into a “sleep pillow.”
• Chamomile, Roman Chamaemelum nobile a hardy perennial, is low growing, 6–9 inches, with tall flower stalks. It releases a pleasing odor when walked on and makes a nice ground cover.
• Epazote Chenopodium ambrosioides is one of the herbs most often found in the Mexican kitchen. Fresh epazote has dark green serrated leaves. Epazote is used in dried beans, corn, seafood and fish. The reason for its use in beans is because it is believed to be a carminative herb because of its antiflatulent power, i.e. reducing intestinal gas. Epazote is a tender perennial in most of Texas surviving if we get a mild winter. It is a very invasive herb so be careful where you plant it. It likes lots of sun.
• Lemon Verbena Aloysia triphylla is a tender perennial that is considered the sweetest of all the lemon herbs and is one of the favorites of herb gardeners. It is used as a culinary herb in teas, salads, desserts, vegetables and seafood dishes. Also a clean, dry sprig can be dropped into a bottle of white wine, recorked and let sit for a while in the refrigerator and then serve the cold wine for a refreshing summer time drink. For aromatic relief, add an infusion of fresh or dried leaves to your bath.
• Lemon Grass Cymbopogon spp. Zone 8 - 10. Thought to be native to India/Tropical Asia. A clumping fountain grass which grows to 3’ to 5’. They say flowering is rare, but I know that all of mine flower. It is a frost tender perennial, and it can be grown in the ground or in containers. It likes moist, well-drained soil and likes full sun, but can take some dapple sunlight. The blades are sharp so be careful. Culinary: Their leaves can be used to make a tea, but it is probably too much work to try to get enough to get any flavor. The part of the plant that is used is the lower, almost white section of the stem. Depending on the recipe you can cut the white part into 2” to 3” stems, or thinly slice crosswise, or chopped, or pounded or minced. If you are using the larger pieces, discard before serving because they are fibrous and tough. It is used in SE Asian dishes and is great for any dish that you want to have a lemon flavor. It is great in stir fries, rice, sauces, curries, seafood, soups, and tea. Lemon grass is a tender perennial that can be grown as an ornamental grass. Be careful when handling the sharp edged leaves which can cause cuts much like a paper cut. You can run your hand up the leaves without any cuts, but be sure not to run your hand down the leaves. Lemongrass has a clear lemon flavor with flowery overtones. The leaves can be used to make a tea, but it is probably too much work to try to get enough to get flavor because the aroma fades quickly from the upper part of the leaf. Generally, the part of the plant that is used is the lower, light green to almost white section of the stem. Depending on the recipe you can cut the white part into 2” to 3” stems, or thinly slice crosswise, or chop, or pound or mince. If you are using the larger pieces, discard before serving because they are fibrous and tough. It is used in SE Asian dishes and is great for any dish that you want to have a lemon flavor.
• Lemon Grass, East Indian Cymbopogon flexuosus Smaller form of Cymbopogon spp. with same usage and cultural practices. Better for containers because of its smaller size. Can start from seed.
• Mexican Mint Marigold a/k/a Texas Tarragon Tagetes Lucida Use it to substitute for French Tarragon which will not grow here in the south because it is too hot and humid. The mild anise flavored leaves can be chopped and added to any dish calling for French Tarragon. It is good in soups, eggs, meats, especially poultry, salads, seafood, and it makes for a great tea. And when it blooms in the fall, snip those flowers and throw them into a salad for color and flavor. Tarragon - salad dressing, egg dishes.
• Oregano, Mexican Lippia graveolens It's a slender aromatic shrub or small tree, whose pubescent (felty) branches bear rounded to obtuse, bluntly serrated leaves. Fragrant flowers are yellowish or white with a yellow eye and occur throughout the year, especially after rains. With hot peppery leaves and beautiful tubular lavender flowers; Mexican Oregano is not a true oregano, but rather a member of the verbena family. It is often substituted for oregano in recipes as is the Cuban Oregano which is a member of the coleus family. Both the Mexican Oregano and Cuban Oregano can be substituted for oregano, but they will give a slightly different taste than true oregano.
• Oregano, Mexican Poliomintha longiflora If you have room for just one native herb, then Mexican oregano is your best choice. The leaves of this shrubby herb are a somewhat spicy replacement for garden oregano. When substituting, reduce the amount in your recipe to about two-thirds of garden oregano. Mexican oregano likes full sun but will also grow in partial shade. This graceful perennial provides lovely color through summer and into fall with tubular white, pink and lavender flowers. It generally reaches 3 feet. In my shade garden, however, it is prostrate, growing no higher than about 10 inches. Although native to the drier regions of Texas, it can adapt to the humid gulf area. It can also be grown in containers, where it will delight you with a cascade of showy flowers.
• Oregano, Cuban Plectranthus amboinicus Cuban Oregano is a very tender perennial and a member of the same family as Coleus, and as such is not a true oregano. It does share the same general taste as the oreganos, and can be used as a substitute, though this is more common in Cuba and surrounding areas than it is in the US. Cuban Oregano makes a nice houseplant - especially the variegated type shown above, and is propagated easily by cuttings. This is not a true oregano, but is used in place of oregano in Caribbean cuisines. Fleshy, grey/green fuzzy leaves on a stocky trunk. Most gringos grow this in a pot as an ornamental. Very unusual and fragrant plant.
• Savory, Winter Satureja montana Perennial cousin to the annual Summer Savory S. hortensis If harvested when stems are young, the flavor is very similar to the annual Savory. In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong flavor while uncooked but loses much of its flavor under prolonged cooking. It may also be used medicinally, it is a stimulant, and is also a known aphrodisiac. Older leaves can be very strong. Savory should not be eaten in excess by pregnant women.

Cool weather

• Borage Borago officinalis (Green Salad In Place Of Cucumber); can also eat flowers; grows 1–2 feet high and 2–3 feet wide, producing gray-green, fuzzy, cucumber-flavored leaves. It prefers cool weather. Pink buds open to blue star-shaped flowers with a cone of black anthers. Its delicate flowers attract bees and other beneficial insects and are often used for garnish.
• Chervil Anthriscus cerefoliumt is a relatively unknown and unused low growing herb. Chervil, with its mild anise flavor, can be used in place of parsley and in sauces and thrown into a salad for an added surprise flavor. Chervil grows to a height of 12 to 26 inches. Chervil prefers a cool and moist location; otherwise it rapidly goes to seed.
• Coriander (English) a/k/a cilantro (Spanish) Coriandrum sativum Have you ever tried to grow cilantro during the hot, humid summer months and failed? Cilantro, a cool-weather annual, is one of the many cool-weather herbs that needs to be planted in the late fall, and it should thrive through May when it will bolt. Let it do so and come fall you should be rewarded with a new bed of cilantro. Cilantro is a plant that is both a spice, the seeds, and an herb, the leaves. Coriander - Asian dishes, stir fries, curries, soups, salads, seafood. You also might try new ‘Delfino’ cilantro, an All America Selections winner that bears finely cut, feathery leaves. After two years of growing ‘Delfino’, Jensen says it was the slowest cilantro to bolt in the Johnny’s field trials — and it has a mild flavor that may make converts of people who think they don’t like the taste of cilantro.
• Dill Anethum graveolens Bouquet, Fernleaf, Mammoth. Likes full sun, protect from strong winds. Plant every two weeks or so for continuous dill. Great cool-weather herb, with foliage is aromatic, feathery and fernlike plumes. Swallowtail larvae depend on it. Culinary: Dill pickles, salads, breads, baked potatoes, soups, butters, vinegars, fresh vegetables and fish and seafood. Both an herb and spice (seeds). Tea made from dill promotes sleep and reduces nervousness and aids in digestion. Is another cool-weather annual which should be planted in the fall. It, like cilantro, is both a spice and an herb. Recipes will specify dill seed when calling for the seed or dill weed or dill when calling for the leaf. OK, we all know about the wonderful flavor of dill pickles. However, dill can be used in many culinary dishes, including fish, seafood dishes, potatoes (great in potato salad or roasted potatoes) and other vegetables, breads, soups, and sauces. Also dill can be used to make herbal butters, oils and vinegars. And if you really want to perk up an omelet, put a little dill in the egg mixture. Dill tea is said to promote sleep, reduce nervousness and aid in digestion. It is said that early American settlers called dill seed "meetinghouse seed," chewing them to stave off the boredom and hunger of long sessions in church or town meetings. They also used dill to ward off witches. Dill - salads, sauces, fish, salad, sour cream, cheese and potato dishes.
• Fennel Foeniculum vulgare Green, Florence & Bronze Fennel seed can be planted in either spring or fall or transplant nursery grown plants to the garden, because fennel is a perennial and will not die after setting seed. The entire anise-flavored culinary herb is used, including the seeds, bulb, stems and fronds. After collecting the seeds, cut the plant down to the ground and new growth will follow. One cup of fennel has only 30 calories. It is high in fiber, vitamin C, calcium and iron. It breaks down fats and aids in digestion. It is another herb with a history of medicinal, magical and culinary uses. Fennel was used by the ancient Egyptians as a food and medicine, and was considered a snake bite remedy in ancient China. During the Middle Ages it was hung over doorways to drive away evil spirits. Fennel - stuffings, sauces, seafood. NOTE: Dill and fennel will cross pollinate. According to the Encyclopedia of Herbs and Their Uses by Deni Bown, page 386, she states the following: Closely related genera may also interbreed if they are grown together and flower at the same time; dill and fennel are known to cross, resulting in plants that are indeterminate in flavor. We found this to be true in our Master Gardener demonstration gardens.
• Salad Burnet Sanguisorba minor, like chervil, is a relatively unknown and unused herb. It is best grown as a cool-weather, short-lived perennial, so expect to replace it from time to time. The wonderful cucumber flavor is great in salads, vinegars, butters, vegetables, beans, mushrooms and other dishes. And it is considered to be a diuretic. Salad Burnet is a charming evergreen plant whose 12 inch fountains of scalloped foliage form a wonderful flower bed edging. Salad burnet will grow in a sunny site, but seems to do best when shaded in the afternoon. A prime location would be under a deciduous tree so that it can soak up winter’s rays, but not suffer a summer sunburn. Grown easily from seed, salad burnet has interesting “button-like” flower heads in the summer, but the main attraction is the cucumber scented foliage. The leaves make a delightful herbal vinegar to be used on fish and in salad dressings.
• Savory, Winter Satureja montana Perennial cousin to the annual Summer Savory S. hortensis If harvested when stems are young, the flavor is very similar to the annual Savory. In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong flavor while uncooked but loses much of its flavor under prolonged cooking. It may also be used medicinally, it is a stimulant, and is also a known aphrodisiac. Older leaves can be very strong. Savory should not be eaten in excess by pregnant women.

Grows in Warm & Cool Weather Perennials

• Bay Laurus nobilis Make sure that you get the true Mediterranean bay laurel and not the California bay which is known also as Oregon myrtle and pepperwood and often substituted for bay laurel. Red bay Persea borbonia, which grows in south Texas, has very aromatic leaves which can be substituted for the common spice, bay leaf, which normally is obtained from bay laurel L. nobilis, a European species in the same family. Caution - Bay leaf does not break down during cooking, so always remove it from a dish before serving. It can cause internal damage by perforation. Bay - soups, stews, casseroles, meat and poultry marinades, stocks.
• Chives which are one of the allium species a/k/a onion genus (leeks, shallots, scallions, chives both onion and garlic, garlic), the hardy perennial chives, onion and garlic are often confused. Onion chives have tubular leaves and lavender flowers, and garlic chives have flat leaves and white flowers which bloom all summer. The garlic chives are stronger in flavor, so they should be used in moderation. Chives - salads, chicken, soups, cheese dishes, egg dishes, mayonnaise, vinaigrettes.
• Lemon Balm Melissa officinalis Both the lemon balm and the lime balm are in the mint family, and like mint, they are easy to grow and can become somewhat invasive. The fresh leaves give a citrus flavor when used in cooking. You can use it in any recipe to give a lemon flavor. Also it makes into a refreshing summertime iced tea. Lemon balm smells like lemon cough drops.
• Marjoram Sweet marjoram Origanum majorana is considered the sweetest, and many think the best, of the origanums. Have you ever noticed that it is sometimes difficult to tell marjoram from oregano? That is because they are in the same genus. Any recipe that calls for oregano will often call for marjoram which has a more delicate flavor. It is used extensively in Italian and Greek cuisine in meat, soup, sauces, oils and vinegars. Sweet, mild aromatic herb used in meat dishes and with tomatoes. If left to flower, it's a great bee plant. Tea used to relieve symptoms of colds, headaches and to settle upset stomachs. Dried leaves are a fragrant ingredient in potpourri. Marjoram Sweet - meat, fish, egg dishes, cheese dishes, pizza.
• Mints Mentha are generally divided into two groups, spearmint Mentha spicata and peppermint Mentha piperita with spearmint being the one that is the most often used. About 600 but spearmints & peppermints; will cross pollinate; damp & shade; Apple Mint has a very light taste and slightly fuzzy leaves. Chocolate Mint is a variation of Peppermint with purple stems and some say a hint of chocolate flavor - use like Peppermint. Doublemint tastes like a combination of Peppermint and Spearmint. Orange Mint (Mentha aquatica 'Citrata') tastes and smells like Bergamot, so it adds great to a fine Earl Grey tea. Peppermint (Mentha x piperita) makes a great tea and is good for flavoring ice cream. There are plain and variegated forms of Pineapple Mint, which is very similar to Apple Mint; use the variegated form so you can tell them apart. Spearmint (Mentha spicata) is good in tea in combination with Peppermint, but not so great alone. It makes great jelly for lamb and a nice garnish for desserts and mint juleps and is popular in Middle Eastern cuisine. Mint tea, especially which made from Peppermint, is supposed to help settle the stomach, in addition to being used as a diuretic. Also available, but harder to find, are Candy, Corsican (hard but not impossible to grow down here in south Texas), Lavender (Mentha x piperita 'Lavender'), Lemon (try 'Hillary's Sweet Lemon'), and Lime Mint. I also grow banana mint which does smell and taste similar to bananas. And I have a somewhat rare Habeck Mint. This biblical mint has unusual long and narrow leaves with a spearmint taste and fragrance which makes an excellent tea. And what would the Kentucky Derby be without the Mint Julep (spearmint)? Mint - drinks, confectionary, meat, chicken, yoghurt, desserts, sauces, vegetable dishes.
• Oregano Origanum 25 species including Greek Oregano, the most commonly used oregano, along with sweet marjoram, which is sometimes called the "prince of herbs". There are over 25 species of oregano including Greek oregano. Oregano is sometimes called wild marjoram. It is used extensively in Italian, Spanish and Mexican cooking. What’s spaghetti sauce without oregano, right? But you can also use oregano in vegetables, beans, meats and soups. Remember oregano is a strong herb, so go easy when seasoning dishes with it. Oregano - cheese dishes, egg dishes, tomato sauce, pizza, meat, stuffing, bread, pasta.
• Parsley Petroselinum crispum curly-leaf French and flat-leaf Italian Petroselinum crispum var. neapolitanum, lots of vitamin A, B, C; swallowtail butterflies like this plus dill and fennel; freshens breath and helps tone down the garlic odor; flat-leaf is considered to be the more flavorful variety. OK, we all know about that little piece of parsley that restaurants place on your plates. Do you know that it is more than a garnish? When eaten after a meal, it is actually there to help “freshen” the breath and help to tone down garlic odor. Both the curly-leaf and the flat-leaf are easy to grow and attractive in the garden. These are cool-weather herbs that need to be planted in either early spring or late fall. Add parsley just before serving to preserve vitamins A, B and C and minerals. Swallowtail butterflies like parsley along with dill and fennel. Parsley - pesto, egg dishes, pasta, rice dishes, salads, butter, sauces, seafood, vegetable dishes.
• Rosemary Rosmarinus officinalis upright/prostrate and sun/shade; native to the Mediterranean region and gets its name from ros (dew) and marinus (sea). In Texas it is a hardy, sun-loving perennial shrub, although it can take dapple sunlight. It needs a well-drained soil. And they can grow up to 5’ high. The flowers of rosemary are generally blue, but there are also varieties that produce white and pink flowers. The rosemary can either be an upright or a prostrate. Culinary: Commercially it is used in backed goods, condiments, relishes, snake foods, gravies and alcoholic and nonalcoholic beverages. It is great in fish, poultry, meat, bread, sauces, potatoes, soups and desserts. Tie together a small bundle and use as a brush for the barbecue. Go easy when first using rosemary. Rosemary is a very versatile must-have herb in the kitchen. It is very pungent, so use it sparingly until you learn to enjoy it. Use it in all kinds of recipes, i.e. meats, seafood, breads, vegetables, salads, eggs, butters, oils, vinegars, teas and even desserts. Use the woody stems as a skewer and thread meats and vegetables onto it and roast on the grill. I do not care for sweets, but I really like these rosemary cookies. Rosemary - fish, poultry, meat, bread, sauces, soups.
• Sage Salvia officinalis a/k/a garden sage; over 900 species of salvias, Known most often simply as “sage,” S. officinalis comes in several varieties including tricolor, Berggarten, purple, golden and many others that describe difference in leaf color and shape. Slight difference in taste may occur from variety to variety, but they can be used interchangeably in recipes. You may also find that one variety does better in your garden than another, so experiment with several varieties. Sage - stuffings, tomato dishes, cheese dishes.
• Thyme Thymus vulgaris about 400 varieties; will cross pollinate; give dapple sunlight; Thyme can be used in the same recipes that include oregano and marjoram. Savory herb for flavoring meat, eggs, cheese dishes and soups. Robust grower. Spreads nicely to form a tight clump. Good drainage is essential, as this herb will easily "drown" if roots are allowed to say too wet. Plant in raised bed if necessary. Good for container planting. Lemon thyme is good in savory dishes especially fish, stuffings and vegetables. Thyme - chowders, bread, chicken and poultry, soups, stock, stews, stuffings, butter, cheese, mayonnaise, mustard, vinegar.

Pineapple Sage

Photos by Linda Turner Collins

Friday, March 12, 2010

New Name for Ruth

No longer will you be exposed to politics on this blog, it is for herbs, roses, recipes and etc. I started this blog not realizing my politics would show in my name as shown on my blogs. I have changed the name I will be posting under. I shall hereinafter be known on this blog as Herbal Rose. Yeah, yeah, I know I can't grow roses, but I can dream can't I?

Wednesday, March 3, 2010

Pre-sprout your Potatoes

I just saw this in the online Texas Gardener's Seed online magazine.
Gardening tips
How you ever pre-sprouted your potatoes? This technique will give you a jump on the growing season. It is kind of like starting your vegetable seedlings inside. Just place your seed potatoes in a warm (70 degree or so) spot with a little indirect light about two weeks before you intend to plant them. When the sprouts are about 1/2-inch long, it is time to cut the potatoes into seed pieces, dip in sulfur and plant.

Well, I just had to laugh. I pre-sprout potatoes from every bag of them I buy.  I just can't help it, it happens. In the dark of my pantry they always think it is spring.  


Texas Gardener's Seed is always good to read. 

To subscribe go here.

Monday, March 1, 2010

SIXTH ROCKPORT HERB FESTIVAL


Paws & Taws Fulton Convention Center, 402 N. Fulton Beach Road, Rockport-Fulton, TX http://www.pawsandtaws.com

Presented by the Rockport Herb & Rose Study Group

The Sixth Rockport Herb Festival has a new location this year that we think will lure more people to our Herb Festival. It is going to be held at the Paws & Taws Fulton Convention Center right on Fulton Beach Road. It is right next door to the Fulton Farmers' Market with great views of beautiful Aransas Bay. We have a good array of speakers and vendors lined up with lots of live plants. There will also be a couple of cooking demonstrations.



More information will be forthcoming!

Come and learn everything you ever wanted to know about herbs. Did you know that there are over 2,000 herbs and that roses are herbs too? And did you know that many of our Texas Native Plants are also herbs? Herbs have been used for centuries for not only culinary purposes, but also for medicinal uses, in cosmetics, cleaning solutions, clothing (one of which is Gossypium cotton), building supplies and art and craft purposes.

Our herb study group was founded in March 2003 and meets the second Wednesday of every month at the ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas at 10:00 a.m. to discuss all aspects of using and growing herbs including the historical uses of the herbs and tips for successful propagation and cultivation. We are open to the public. Some members of the group are available as speakers to other audiences.



Saturday, April 3, 2010 from 8:30 until 3:30 with programs starting at 9:00

The Rockport Herb & Rose Study Group, founded in March 2003, is a non-profit educational organization dedicated to increasing public knowledge and awareness about herbs.




Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037
361-729-6058 (Fax)
www.rockportherbs.org
http://rockportherbies.blogspot.com/2010_03_01_archive.html
ltcollins_1@charter.net

Rockport Herb & Rose Study Group March 10, 2010 -- Plants of the Okavango Delta in Africa presented by Barb McSpadden


Water Lillies in Okavango Delta
Source: Jan van der Crabben (Photographer)

SUBJECT: "Plants of the Okavango Delta in Africa" presented by Barb McSpadden

WHAT: Rockport Herb & Rose Study Group

WHEN: Second Wednesday of every month, next meeting March 10, 2010 at 10:00 a.m.

WHERE: ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas

WHY: To educate those interested in herbs.

Barb is a member of our herb study group and a Master Gardener. She has spent a lot of time traveling including her travels to the mysterious continent of Africa. So drop by and learn about some of these exotic plants.

And we will have a business meeting following Barb's program. We need to get the "6th Rockport Herb Festival" plans finalized. It's only a month away. So come prepared, and we can continue our discussions over lunch if necessary!

Come and learn everything you ever wanted to know about herbs. Did you know that there are over 2,000 herbs and that roses are herbs too? And did you know that many of our Texas Native Plants are also herbs? Herbs have been used for centuries for not only culinary purposes, but also for medicinal uses, in cosmetics, cleaning solutions, clothing (one of which is Gossypium cotton), building supplies and art and craft purposes.

Our herb study group was founded in March 2003 and meets the second Wednesday of every month at the ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas at 10:00 a.m. to discuss all aspects of using and growing herbs including the historical uses of the herbs and tips for successful propagation and cultivation. We are open to the public. Some members of the group are available as speakers to other audiences.

The Rockport Herb & Rose Study Group, founded in March 2003, is a non-profit educational organization dedicated to increasing public knowledge and awareness about herbs.

Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037
361-729-6058 (Fax)
www.rockportherbs.org

Back to the Basics

Be sure to check out Cindy's latest newsletter Back to the Basics.