Sunday, July 8, 2012

Rose, Herb of the Year 2012

The International Herb Association has named Rose (Rosa species) Herb of the Year™ 2012.  Lots of people do not realize that roses are herbs too! The website Ageless provides some good information for rose herbal uses. 

Roses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals. 

The above is courtesy of website: Edible flowers are the new rage in haute cuisine.

Drop Scones with Rose Petals and Pistachios
by Susan Belsinger

Makes about 2 dozen scones

  • 2 1/4 cups unbleached white flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 to 3 pinches cinnamon
  • 4 tablespoons unsalted butter
  • 1/3 cup shelled pistachios, lightly toasted, and coarsely ground
  • 1 cup cream
  • 1 teaspoon rose water
  • A good handful of rose petals
  • 1 cup confectioner's sugar
  • 1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed
  • with about 1/2 teaspoon rose water
  • 2 to 3 teaspoons water
Preheat oven to 425° F. Combine the dry ingredients in a large bowl and blend thoroughly. Cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.

Stir the cream together with the rose water. Rinse the rose petals and pat them dry. Cut them into a chiffonade; there should be about 2 tablespoons. Stir them into the cream and add the liquid to the dry ingredients and stir to form a soft dough. Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake the scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking.

Combine the confectioner's sugar, jelly, and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick--it will melt a little if the scones are warm.

Remove the scones to a baking rack to cool slightly before drizzling them with icing. They are best served warm, right after baking.

If you want to prepare them in advance, cool them completely without icing and store them in an airtight container. Wrap them in foil and gently reheat in a 325° F oven for about 10 to 15 minutes. Drizzle the icing over them while they are warm.

The above recipe is courtsey of website: Drop Scones with Rose Petals and Pistachios

Gemini Rose in my yard! 

July Program

July 11 - Sesame Seeds by Lois Atwood at 10:00 am at 619 N. Live Oak Street, Room 14, Rockport. For more information call 729-6037

Here is the program list for the rest of the year. Always the second Wednesday at 10:00 located at ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas. 

Monthly Programs for Meetings

June - Rose Beads by Cindy Meredith

July - Sesame Seeds by Lois Atwood

Aug - Peppers by Barb McSpadden

Sep - More on Remarkable Trees of Texas by Ruth Hoese

Oct - Garlic by Barb McSpadden

Nov - Potpourri & Other Smelly Stuff!! by Mary Ann Davis and Cindy Meredith

Dec - Christmas Luncheon at Barb McSpadden's

Monday, July 2, 2012

Importance of Nitrogen Compound in Gardening

Cindy posted this on Facebook, and since it has a lot of good information, I'm posting it here on our Rockport Herbies Blog!  Enjoy!

Because of the great volatility of the nitrogen compound it’s very easy for it to lose great amounts of it within a short time. It can easily escape through the air but also more commonly is lost during the watering of plants or too much rainfall.

To continue reading the site, click on: Importance of Nitrogen Compound in Gardening.

Sunday, July 1, 2012

Rose Emporium to close its S.A. store

I just read about this.  This is sad news! 

The Northeast Side nursery has operated in San Antonio 14 years, attracting gardeners in search of old roses and other hardy plants and hosting everything from garden group meetings and seminars to weddings.

Business has been good here, says owner Mike Shoup, but he is going to consolidate and focus on his operation in Independence, near Brenham, and the mail-order and wholesale side of the Antique Rose Emporium.

Once a property appraisal is complete, Shoup said, he will list the 21-acre site for sale. About half the property lies in the Cibolo Creek flood plain. He will continue to maintain the property until it's sold, but the business will close in mid-July.

For more information, read the following website: Rose Emporium to close