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Posts Tagged ‘herb’

My German chamomile (Matricaria recutita) has been growing very well this year. I had a few plants come up form last years seeds and I planted a few more to increase my harvest.Chamomile 2 (Matricaria recutita)

The flowers really make me smile. The plant is so delicate looking with pinnately divided leaf – almost feather-like and small white disc flowers. I love seeing them bloom. I harvest the flower and enjoy a cup of tea using the fresh flowers, but most of them I dry to use later. When I am picking the flower heads I can’t resist giving them a sniff because they give off a nice light apple fragrance.

Chamomile, a member of the aster family (asteraceae), is native to Europe and western Asia and has been used as a medicine for thousands of years, dating back to the ancient Egyptians, Greeks and Romans. It is one of the most popular herbs used in the Western world.  I grow and use German chamomile. I dry the flowers to store and use when I need them.

Growing German Chamomile:

  • German Chamomile is a cool-season annual. In my area S. Texas, it will reseed itself. I usually help it along by crumbling up a few dry flowers in the late fall when I scatter seeds for larkspur and poppy. Be frugal, be sure to save a few extra for more seeds later, or share with a friend. The information I find on it says to “sow the seeds outside 4-6 weeks before your last frost, or as soon as the soil can be worked” or “late fall when the soil is too cold for seeds to germinate.” You can also start with a plant from your local nursery or start your seeds inside 8-10 weeks before the last frost in your area.
  • You can grow German Chamomile in the ground or in container. Whatever works for best you.
  • Can get very bushy and stand about 3′ tall. Mine is about 2′ tall
  • I likes full sun. Since we get so hot here I have planted mine where it will get afternoon shade. The plants will get very leggy if there is too much shade.
  • They don’t need a lot of water, but will benefit from it during dry conditions, and when they start to flower.Chamomile (Matricaria recutita)

My plants are done for the season already. they are not putting on anymore fresh blooms and the bottom foliage is starting to turn yellow. We are well into some summer-like temps and have already hit 98F this season. I will leave the rest of the blooms on the plant to help re-seed the area, but like I mentioned above, I will save some seed head for sowing later. the reason I do both is that I will still be putting a layer of horse manure and/or other compost on all the herb gardens and then a thick layer of mulch and a lot of those seeds will get buried too deep, so I will need to sprinkle those seeds later in the fall to ensure that I have plants popping up next spring.

So, what can chamomile be used for?  Anxiety, insomnia, canker sores (mouthwash), irritable bowel syndrome, indigestion and heartburn, acid reflux, gastrointestinal complaints, treat skin conditions and mild infections. What do I use it for? Mainly to relax in the evening to help with sleep and stress, but also for an aid with digestion. How do I use it? As a tea.

Whether you grow German chamomile to harvest the blooms or not, it is a very pretty plant and adds a nice bloom to your spring garden.

Do you have German Chamomile growing in your garden? What do you use it for?

Sincerely, Emily

 

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Rosemary (Rosemary officinales) grows really well here. It can handle the full summer sun, and is deer resistant! It is also drought tolerant and does well in many types of soil. rosemary blooming

Rosemary was one of the plants that I planted in the first year were lived here and they have grown big and bushy, but they really don’t bloom. This year a few stalks bloomed on one of the bushes this spring. It is the same bush that had one stalk bloom last year.

The blooms where so beautiful.

I love having rosemary in our yard. It is so easy to walk outside and snip off a few branches to cook with. I use the drying rack my husband built for me to dry several branches at a time to use in herbs blends, like the Italian Seasoning Blend I make up and the black olive rosemary bread that I bake or to go in some Mediterranean bean spread.

I also love snipping a small branch just to have around to sniff. Quite often you can find one in my truck or laying on the desk near the computer. It has just a wonderful scent.

Not only does it have a wonderful scent, but rosemary is an herb that can be used to invigorate you, energize you and help with metal focus. I seem to need that!

Do you have rosemary growing in your garden? What do you like to use it for?

Sincerely, Emily

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This past Sunday a few of us gave you a glimpse at what we have growing on our gardens. This week I wanted to share with you what I do with some of that fresh produce that comes out of our garden.

One of the salads that I make a lot is tabouli (or tabbouleh). It is great in the heat of the summer not to have to turn on the stove-top or the oven.bulgar tabouliSome tabouli recipes you find will have you pour boiling water over your bulgar, but I just soak mine. Again, any reason not to turn on that heat-producing appliance!

This salad can be made with the traditional way using bulgar or cracked wheat, but it can also be made using quinoa (need to follow quinoa cooking instructions for that)

Tabouli

  • 2 cups bulgar or cracked wheat
  • 1 tbsp.  salt
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 1/4 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/2 cup chopped tomato
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup chopped cilantro
  • 1/2 chopped mint

Put your bulgar in a bowl or sauce pan and cover it with water an inch above the bulgar. The bulgar will soak most or all that water up and you may need to add more. I let mine sit for at least 45 minutes, usually longer. The last thing I want it to take a bite and come down on a hard piece of wheat.

Chopping Mint

Chopping Mint

If you do end up with more water that your bulgar soaked up, just use a mesh colander and strain it.

While your bulgar is soaking up that water, start chopping all your herbs and vegetables. It is up to you whether you want to de-seed your cucumbers and tomatoes.

I toss things together as I chop. Once your bulgar is ready, toss it with all the vegetables and herbs. Mix your lemon juice and oil olive together ad pout it over your bulgar mixture and toss again.

You want to allow time for all the flavors of the herbs and dressing to mingle so give yourself a minimum of 30 minutes to let everything marinate before serving. If you are in the area of the kitchen, give it a toss and stir as you walk by to bring any of the marinade up into more of the tabouli.

If you want your tabouli heavy on the vegetable and herb side, either double the amounts of the herbs and veggies or knock the bulgar amount down by half. Up to you! This makes a pretty big bowl.

I love making this using all the fresh herbs from the gardens along with the fresh tomatoes and cucumbers. It is a great way to celebrate summer and the harvest from your garden or local farmers markets.

What are you cooking with things from your garden?

Sincerely, Emily

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As a busy mom I am always looking for easy and quick and most importantly healthy ways to serve whole grains to my family.

About the easiest way to serve grains is  cooked and cooled with a simple marinade that relies on vinegar and oil with a supporting cast of garlic and herbs and spices.

I just throw all the ingredients in my blender, blend till smooth and pour over my cooked/cooled grain.  This is based off of a recipe in one of my favorite cookbooks ‘Amazing Grains’

Into blender…

1/3 cup balsamic or white wine vinegar (I really like balsamic)

2 TBSP Olive or other strongly flavored oil (I use local hazelnut oil)

3 to 4 cloves garlic peeled (fresh always!)

6 TBSP fresh herbs (I almost always use Basil as it grows on my windowsill year round, but any favorite single herb or combination of herbs that you love)

Sea Salt to taste

Fresh Ground pepper to taste

Tiny drizzle of honey or pinch of sugar (the more you add the more you get a sweet/sour marinade, I like the vinegar so only add just a tiny bit of honey)

Any ground spices you enjoy with your chosen herb.

Blend till well combined.  Pour over your whole grain.  Our favorite is Quinoa, but we have also used it on brown rice and buckwheat.  This can also easily be made into a vegetable salad with the addition of fresh finely chopped veggies from the garden.

Experiment with combinations of fresh herbs and accompanying spices till you find your favorite!

If you are looking for another way to introduce some whole grains into your family’s diet and one that doesn’t involve making bread…this is for you!

Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critters, kids, and…a a camel!

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