Lavender and it's many uses

Lavender Extract

1 1/2 c. fresh culinary lavender, stems, leaves, buds or 9 T. dried lavender (I use English or Munstead)

3 c. vodka (Stroika 40% alcohol/80 proof)

Place in 1 quart mason jar for at least 3 weeks or up to 8 weeks.  Place in a dark place. Shake every few days.  Strain and store in dark colored jars.  I use it in drinks and baking.  Start with a small amount, a few drops, and add more according to your taste.  

It is great in lemonade, water, Italian Sodas, hot chocolate, coffee, tea, etc.

For baking it pairs well with anything lemon, cakes, cookies, pancakes.  For a greater effect stir in some dried crushed buds or sprinkle on top of glaze or frostings.  

Add a few drops to frosting or glazes or whipped cream.

I find using the extract is easier that making simple syrup all the time and most things you add it to are already sweet so no need to sweeten the lavender just add in the extract.  Start with a few drops and add more according to your taste.  

Lavender Simple Syrup

1 c. sugar

1 c. water

1 T. dried lavender buds or 2 T. fresh lavender buds

Place in sauce pan and bring to a boil, stirring until all sugar is dissolved.  Remove from heat and steep for 30 minutes.  Strain into a container.  Keeps for several weeks in the fridge.  

Lavender syrup has a delicate floral and sweet taste.  Is a great addition to various foods and beverages such as; lemonades, cocktails, teas, and desserts such as cakes, cookies, pancakes, whipping cream and ice cream.  It is great to mix into a glaze or drizzle it over a fresh watermelon salad.  It pairs well with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.

In lavender, linalool contributes to its calming properties by interacting with the brain's neurotransmitter systems, including gamma-aminobutyric acid (GABA), which helps reduce stress and anxiety. It also works to lower cortisol (the stress hormone) and supports seratonin production and improves circulation and emotional balance.  

Lavender syrup tastes primarily floral and sweet, with subtle herbal notes. The dominant flavor is derived from the lavender itself, which is often described as having a delicate, aromatic, and slightly exotic floral taste. 

Lavender Soda

5 or 6 ice cubes

1-2 T. lemon juice

2 T. lavender simple syrup

1-2 c. sparkling water or club soda

Fill a cup with ice.  Add the remaining ingredients.  Stir and enjoy!!

Lavender Honey Lemonade

2 t. dried lavender buds

4 c. water

2 large lemons (1/4 c. + 2 T. juice)

5 - 6 T. honey

Ice cubes

Place buds in tea diffuser.  Bring water to a boil and then drop in the diffuser. Steep for 10 to 15 minutes and then remove the diffuser. Cool and chill.

Combine the lemon juice, chilled lavender water and honey.  Stir over ice.  It will be a delicious pink lemonaide.

Make a Mix......homemade versus store bought

I taught this class tonight for Gardening Gems.

There is no greater preventative investment in your health than in your nutrition. Preparing homemade food offers a variety of advantages.

Studies show..... food prepared at home is healthier. We eat fewer calories when we cook at home. And when restaurant dishes and home cooked meals are compared on a per-calorie basis, home cooked meals are healthier. ... They also have more fiber, calcium, and iron compared to food that's prepared away from home.  Cooking at home contributes to healthier diets. ...Cooking at home reduces calorie consumption. ...Cooking at home saves money.  Cooking at home gives us more control. ...Cooking at home brings joy!

whole foods versus processed foods…... “make versus buy” ……Homemade versus store bought isn’t on everyone’s radar but it is a good thing to consider

So, let’s weigh the pros and cons of Homemade versus Store Bought…..

Make A Mix Recipes

Brownie Mix 

Place in a quart size Ziploc bag – make as many bags as you want.  

2 c. sugar

1½ c. flour

½  c. cocoa

1 t. salt

When ready to mix:  add 4 eggs, 1 c. oil, 2 t. vanilla

Stir well and pour into a sprayed 9x13 pan.  Bake at 350 for 20 to 25 minutes.  Feel free to add nuts or chocolate chips if you desire.

Hot Cocoa Mix

4 c. Chocolate milk powder (Nestles’ or bulk at Winco) 

10 c. powdered milk powder

4 c. powdered sugar

1 ½ c. creamer powder 

Mix well and store in air tight container.  To serve – Mix ¼ c. with 1 cup hot water.  Stir. This makes a BIG batch….cut it in half if you want.  

Italian Seasoning Mix

¼ c. dried basil

¼ c. dried oregano

¼ c. dried rosemary

¼ c. dried thyme

2 T. dried parsley

¼ c. dried onion flakes

3 T. garlic powder

Combine in a small bowl.   Store in a pint jar.  Label & date contents.  Best used within 6 months.   Shake or stir before each use.  Use in any recipe calling for Italian Seasoning.  Great addition to soups, meats, meatballs, sauces, etc. 

Homemade Italian Dressing

 1 c. olive oil

2/3 c. white wine vinegar

2 T. Italian Seasoning Mix 

Pour all ingredients into a pint jar.  Shake well.  Chill 8 to 12 hours before serving.  Shake or stir before each use.  

Pizza Sauce

1 pint diced tomatoes or 8 oz. can tomato sauce + ¼ c. water 

2 t. Italian Seasoning Mix

1 clove garlic, chopped or 1/2 t. garlic powder 

1/8 t. salt

Stir together and use as any pizza sauce or as a dipping sauce for breadsticks.    

Ranch Dressing Mix

½ c. dried parsley

¼ c. dried dill weed

¼ c. dried chives

¼ c. onion powder

3 T. dried onion flakes 

3 T. garlic powder

2 t. salt

2 t. pepper

2 t. paprika 

Combine in small bowl.  Store in a pint jar.  Label & date contents.  Best used within 6 months.  Shake or stir before each use.  Uses:  dressing, seasoning, dips, sprinkle over chicken & potatoes in the crock pot, etc.  

Ranch Dip

2 T. Ranch Dressing Mix

16 oz. sour cream

Stir together and chill 2 hours.  Great for dipping chips or veggies.  

Buttermilk Ranch Dressing

¾ c. mayonnaise

¾ c. buttermilk

2 T. Ranch Dressing Mix

Combine in pint jar.  Shake well.  Chill 2 hours before serving.  For a thicker dressing add ½ c. sour cream or plain yogurt.  

Ranch Black Bean Veggie Casserole

1 small zucchini, sliced very thin

1 small summer squash, slice very thin

1 T. olive oil

2 T. Ranch Seasoning Mix, divided

15 oz. black beans, drained & rinsed, divided

2 c. crushed tortilla chips

1 ¼ c. buttermilk

1 ½ c.  shredded cheddar cheese, divided

1 medium tomato, thinly sliced

Whisk together oil and 1 T. Ranch Seasoning Mix.  Marinate the squash slices in this mixture and set aside.  Reserve 1/3 c. black beans, mix the rest with the crushed tortilla chips.  Spread this mixture in a sprayed 8x8 baking dish.  Whisk remaining 1 T. Ranch Seasoning Mix with buttermilk.  Pour over the bean mixture.  Layer with ½ c. cheese, tomato slices and ½ c. cheese.  Layer the squash over the cheese.  Scatter remaining black beans over the top and the remaining ½ c. cheese.  Bake at 350 UNCOVERED for 25 to 30 minutes or until squash is tender.  

Seasoning Mixes

Onion Soup Mix

1 ½ c. dried onion flakes

2 T. dried parsley

2 T. onion powder

1 T. garlic powder

1 T. ground turmeric

2 t. salt

1 t. pepper

2 t. sugar

1 ½ t. celery salt

Combine all ingredients in a quart jar.  Shake well.  Label & date contents.  Best used within 6 months.  Shake before each use.     2 or 3 tablespoons = 1 package onion soup mix.  

Use in dips, soups, stews, seasoning for roasts and other meats, hamburgers, meatloaf, etc. 

Best dip ever:  3 T. mix & 16 oz. sour cream.  Stir and chill.  Serve.  

Taco Seasoning Mix

½ c. dried onion flakes or ¼ c. onion powder

¼ c.  salt

¼ c.  chili powder

2 T. cornstarch

2 T. crushed dried red pepper

2 T. garlic powder

1 T. dried oregano

2 T. cumin

Combine all ingredients in pint jar.  Label & date contents.  Best used within 6 months. Shake or stir before each use.  One packet = 2 Tablespoons.    

Uses:  taco meat, enchilada sauce, dip, etc. 

Sweet Rub

1/2 c. sugar

1/2 c. brown sugar

2 T.  Kosher salt

1 T. pepper

2 T. granulated onion

1 T. paprika

1 T. garlic salt

Combine all ingredients in pint jar.  Label & date contests.  Rub on meat, the longer it marinates the better.   Great on pork chops, pork loin, and even steaks and chicken.  My favorite seasoning for pulled pork.  

 

Cream of Anything Soup Mix = substitute for any cream soup:  chicken, potato, broccoli, cauliflower, mushroom, celery, etc.  

1 C. nonfat dry milk

¾ c. cornstarch or flour or instant clear jel *

2 T. granulated onion

1 t. dried basil

1 t. dried thyme

1 t. dried parsley

1 t. pepper

Optional:  ¼ c. bouillon granules, (any flavor, I use chicken) 

When you need a can of cream soup….simply whisk together 1/3 to ½ c. dry soup mix and 1 ¼ c. water or broth or milk in a small saucepan.  Simmer over medium heat until thickened.   

For use in slow cooker recipes……simply add the dry mix and the liquid to the slow cooker and it will thicken as your recipe cooks.

* cornstarch = transparent soup  or flour = opaque soup  or clear jel = transparent & best consistency 

Chicken & Green Bean Casserole

2/3 c. Cream of Anything Soup Mix

2 ½ c. water

4 - 15 oz. green beans, drained

24 oz. chicken, cooked, cubed into bite sized pieces

Optional:  6 oz. fried onions (like French’s)   

Whisk together:  soup mix & water in a sauce pan and simmer over medium heat until thickened.  Combine soup, green beans, chicken and fried onions.  Pour into a sprayed 9x13.  Bake at 350 for 30 minutes, until bubbly and heated though.  

Homemade Cool Whip = this remains stable and works in all recipes calling for whipped topping – it is not whipped cream!

¼ c. cold water

1 t. unflavored gelatin

1 ¾ c. whipping cream, divided

½ t. cream of tartar

3 T. sugar

1 t. vanilla

Pour water into a small saucepan.  Sprinkle gelatin over water, let sit 2-3 minutes.  Heat over medium-low heat and stir until gelatin dissolves.  Remove from heat and cool completely.  Once gelatin has cooled, place 1 T. whipping cream and the cream of tartar in a small Ziploc bag.  Seal bag & shake until cream of tartar is completely dissolved and no lumps remaining.  Use fingers to work out lumps.  Cut off corner of bag and pour mixture into stand mixer bowl.  Add remaining whipping cream and sugar.  Beat with mixer on medium speed about 2 minutes.  Once mixture begins to slightly thicken, slowly pour in gelatin mixture while continually missing.  Add vanilla.  Continue to mix until cream is thick and smooth.  Do not try to whip until stiff as mixture will turn to butter!  

Use in any recipe calling for whipped topping.  You can even freeze it and pull it out to thaw when needed.  

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Herbs....

I hosted Gardening Gems Club on August 13th.....we had a grand time!!!

Here is the handout I shared and a few photos too!!

Recipes USING HERBS from the Kitchen of Karla Kimball

Advanced Master Food Safety Adviser/University of Idaho

GARDEN FRESH HERBED CREAM CHEESE 

16 oz. Cream Cheese, softened

1/2 c. Butter, softened

5 cloves fresh garlic  OR  3/4 t. Granulated Garlic 

2 T. each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 t. salt

1/8 t. Pepper

2 Lemons, zested and juiced (divided)

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.  Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

If you want to watch my corny video here is a link:   

https://karlasrecipeblog.blogspot.com/search?q=garden+fresh+herbed+cream+cheese 

CHEESY GARLIC PULL-APART BREAD

1 loaf round artisan bread

1/2 c.  butter, melted  OR  1/2 olive oil & 1/2 butter

6 cloves garlic, minced

2 T. Freshly Chopped Parsley

1 to 2 c. shredded mozzarella cheese

 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.

In a small bowl, stir together melted butter/oil, garlic, and parsley.

Brush bread with melted butter mixture, making sure to get inside cuts.

Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.

Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

LAVENDER LEMONADE

1 c. lemon juice

¾ c. sugar

2 T. Dried lavender flowers (Place in tea infuser & steep for 15 to 20 minutes) 

Add water & ice to make 2 quarts.  Stir well. 

HERB GARDEN SALAD DRESSING 

3/4 c. mayonnaise

1/2 c. sour cream or greek yogurt

juice of one lemon (1/4 c.) 

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt

1/8 t. pepper

Place in blender and blend until smooth and creamy. Will keep in the refrigerator for 2 to 3 weeks.

STRAWBERRY DRESSING

1 c. olive or canola oil

¾ to 1 c. sugar

6 to 10 large strawberries (fresh or frozen)

½ t. pepper

¾ t. salt

1 T. fresh parsley

½ c. apple cider vinegar

Place all ingredients in blender and blend well.  Refrigerate.  Shake well at serving time.  Keeps in refrigerator for 3 to 4 weeks.  

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced 

1 t. fresh oregano, minced 

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

For all your canning questions go to:  https://nchfp.uga.edu/search.html 

Flavored Vinegars go to:  https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf

Marilyn's Bruschetta Bites

Yes, I made up the name of this recipe.  Yesterday my cousin, Marilyn served these at our Whiteley get-together.  Very tasty!!

Marilyn's Bruschetta Bites
Slice up a couple of Bake and Serve Bruschetta Bread Sticks, toast in oven as directed on package for 6 minutes.
Make a spread of:
1 c. cream cheese
1 c. mayonnaise
dried basil
salt & pepper
Stir well and spread generously onto bread slices.  Top with a slice of cucumber or tomato.  Sprinkle with more dried basil, salt & pepper.  Serve.

Tomato Basil Bread & Spread

"Everything Tomato" is the theme for our Garden Club meeting tomorrow and since the meeting is at my home I wanted to make some bread.  This is what I came up with after remaking a favorite bread recipe and substituting fresh tomatoes and my favorite fresh garden herbs.   Sure hope it turns out!?

9-22-2013  This has been a hit!!!  I have been making this often while the tomatoes are plentiful!!!

Yesterday I used this dough for my pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it will fresh sliced tomatoes.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

Herb Garden Salad Dressing

For Mother's Day Steve got me the coolest Patio Stand for all my little herb pots.  (Am I spoiled or what!?)   Last summer I planted a couple of patio herb pots and tucked them in the garage at the end of summer.  They kept me in fresh herbs all winter!!  I know it was a mild winter and that could have been a huge factor in the success.  But this year I am gearing up for even more fresh herbs next winter....wish me luck!!  

Here is a great salad dressing recipe using lots of fresh herbs from your garden… 

Herb Garden Salad Dressing 

3/4 c mayonnaise

1/4 to 1/2 c. sour cream or greek yogurt

juice of one lemon

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt
1/8 t. pepper

Place in blender and blend until smooth and creamy. Will will keep in the refrigerator for 2 to 3 weeks.

Herbs.....everything you ever wanted to know about them

I have always loved growing herbs but for many years wasn't sure what to do with them after I had grown them.  I have slowly found many great uses for them but thought I would make a post using this great article I found from Better Homes and Gardens.  Maybe this will be as helpful to you as it has been to me.

http://www.bhg.com/gardening/vegetable/herbs/easy-to-grow-herbs/?socsrc=bhgfb0319123#page=1
or
http://www.bhg.com/gardening/plant-dictionary/herb/

Rosemary - this is the one I grow.....Rosmarinus officinalis 'Arp Rosemary' forms a sturdy shrub 3-5 feet tall and 2-3 feet wide. It thrives in average, well-drained soil. Zones 6-10  (Grows from stem cuttings)

Known as a symbol of remembrance and friendship, rosemary fills a garden with aroma, flavor, and activity -- busily pollinating bees love the blooms. This herb comes in various forms, from stiff and upright, ideal for a hedge planting, to mounded and spreading, perfect for scrambling along a slope or wall. The secret to beautiful rosemary is to give plants a hot, dry footing. Grow plants in well-drained soil or a raised bed and surround them gravel mulch for best results. Rosemary thrives in containers, too.

In coldest zones, overwinter rosemary in an unheated room with a fan. Protect overwintering plants from extreme humidity. Too low humidity can cause plants to drop leaves; too high can favor powdery mildew.

Light:

Sun

Zones:

6-10

Plant Type:

Perennial,Herb,Shrub

Plant Height:

1-6 feet tall

Plant Width:

2-4 feet wide

Flower Color:

Shades of pink or blue

Bloom Time:

Blooms in summer in the north; can be everblooming in warm-winter climates

Landscape Uses:

Containers,Beds & Borders,Slopes,Groundcover

Special Features:

Flowers,Attractive Foliage,Fragrant,Winter Interest,Dried Flowers,Attracts Birds,Attracts Butterflies,Drought Tolerant,Deer Resistant,Easy to Grow

Harvesting:  Snip fresh rosemary stems throughout the growing season. To use rosemary, strip needles from stems and chop before adding to dishes. To store fresh rosemary up to one week in the refrigerator, place stems in a plastic bag with a damp paper towel.

To preserve, air-dry stems by bundling and hanging upside down in a dark place with good air circulation. Remove leaves from stems and store in airtight containers. Dried, whole rosemary retains flavor up to one year. You can also freeze whole stems in a plastic bag. To use, strip as many leaves as you need from frozen stems. Chop rosemary well before using.

Pulverize dry leaves before adding to dishes, herb blends, or sauces to release aromatic oils and to make them easier to chew. Rosemary texture and flavor varies throughout the season. Leaves are tender in spring, with fewer aromatic oils. By late summer, foliage packs a more potent flavor. Toss late summer stems onto grilling coals to infuse meat with delicious flavor.

Harvest rosemary flowers for a delicious addition to lettuce or fruit salads, pasta, or rice creations.

Basil - grows from seed

Basil dishes up classic Italian flavor in eye-catching bushy plants suitable for garden beds or containers. Grow this tasty beauty in a sunny spot, and you'll reap rewards of flavorful foliage in shades of green, purple, or bronze. Basil lends a distinctive taste to salads, pizza, and pasta dishes. Use small leaves whole; chop larger leaves. Add leaves to dishes just before serving for greatest taste and aroma. Basil plants are exceedingly sensitive to cold; start seeds indoors or sow outside after all danger of frost has passed.

Light:

Sun,Part Sun

Plant Type:

Annual,Herb

Plant Height:

1-3 feet tall

Plant Width:

1-3 feet wide

Landscape Uses:

Containers,Beds & Borders

Special Features:

Deer Resistant,Easy to Grow

Harvesting - Start snipping as soon as plants unfurl at least four sets of leaves. Pick only as many individual leaves as you'll use. To store fresh basil for up to five days, clip sprigs and treat them like fresh cut flowers -- in water at room temperature. Basil turns brown if stored in the refrigerator. When frost threatens, cut plants, plunging stems into a few inches of water in a clean bucket.

To store leaves, dry, freeze, or hot pack in sterilized bottles with vinegar and olive oil. Or preserve basil flavor in pesto, which stores in the refrigerator up to one month and can be frozen for up to two years. 

Chives

Chives grace the garden with bright green stems and pinkish-purple pom-pom blooms -- all of which offer a distinctly mild onion flavor. Versatile and easy-growing, chives thrive in containers and also form an eye-catching edging in planting beds. Place chives with convenient harvest in mind; a pot near the kitchen door keeps garden-fresh flavors close at hand. After chives flower, cut plants to encourage new growth, trimming a portion of the clump at a time. In wintry regions, as the growing season winds down, dig up a few bulbs to tuck in a pot for on a sunny windowsill.

Light:Sun,Part Sun

Zones:3-10

Plant Type:Perennial,

Herb 

Plant Height:8-18 inches tall

Plant Width:8-12 inches wide

Flower Color:

Pink to lavender globe-shape flowers

Bloom Time:

Pink flowers in midspring to early summer

Landscape Uses:

Containers,Beds & Borders

Special Features:

Flowers,Attractive Foliage,Fragrant,Attracts Butterflies,Deer Resistant,Easy to Grow

Harvesting - Snip chives as needed with a pair of scissors or kitchen shears, cutting stems near soil. Fresh chives pack the greatest onion flavor; add them to dishes just before serving. Break up edible chive blossoms on salads for lively onion flavor, or sprinkle on egg dishes or cream soups as a garnish. Bottle blooms in vinegar for a lovely pink-tinted brew. To preserve chives, chop stems and dry or freeze in ice cubes.

DILL - grows from seed

For versatility in the garden, it's hard to beat beautiful, easy-grows-it dill. This herb fills a planting area with a fountain of graceful, delicate foliage. Flat flower heads beckon butterflies, bees, and other good bugs. Snip tasty foliage to flavor home-cooked fare, from potatoes, to soups, to egg dishes. Save seeds for seasoning bread, stews, root vegetable dishes, and pickles. Dill thrives in dry, sunny spots, and plants self-seed to keep the crop coming year after year. To ensure a steady supply of foliage for snipping, sow seeds every four weeks during the growing season.

Green lacewings, an aphid predator, frequent dill plantings, making dill a great companion for roses and other aphid favorites. Black swallowtail butterflies lay eggs on dill. Look for black, green, and yellow striped caterpillars munching their way along stems.

Light:Sun

Plant Type:Annual,Herb

Plant Height:1-3 feet tall

Plant Width:1/2-2 feet wide

Flower Color:Chartreuse flowers

Bloom Time:

Flowers in midsummer

Landscape Uses:

Containers,Beds & Borders

Special Features:

Flowers,Fragrant,Dried Flowers,Attracts Butterflies,Drought Tolerant,Deer Resistant,Easy to Grow

HARVESTING - Pick ferny leaves as needed or pull entire stems to thin plantings. Add fresh leaves to hot dishes just prior to serving because heating dissipates flavor. To preserve leaves, air-dry or freeze sprigs in air-tight bags. To use frozen dill, do not thaw; snip stems directly into dishes. Harvest seeds in fall as they start to turn brown. Clip flower heads and suspend them, upside down, inside paper sacks, so dried seeds will fall into bags.  

Garlic

Garlic's pungent bulbs have long been used for flavoring food and in medicines. It's even been grown with roses, where it reportedly repels aphids. Garlic grows in full sun or part shade. Plant cloves of garlic in late summer, and mulch over winter for harvest the following summer.

Garlic has been grown for thousands of years for its culinary and medicinal properties. It is a common ingredient in Mediterranean and Asian cuisines. Hardneck garlic is the hardiest form. Varieties in this group form cloves around a woody stem that sends up a curly flower stalk. Softneck garlic forms cloves around a soft neck or stem, which braids easily.

Plant garlic in the fall around the time of the first frost, and mulch well over winter to produce the largest bulbs. Spring-planted bulbs will be smaller at harvest.

Light:

Sun

Zones:

4-9

Plant Type:

Vegetable

Plant Height:

8-24 inches tall

Plant Width:

2-6 inches wide

Harvesting - When about half of the garlic leaves turn yellow, withhold water and knock over the tops. Allow the garlic to cure in the garden for a week. Harvest the bulbs, remove any soil, and hang them in a cool, dry place for two weeks. Once tops are dry, trim them off 1/2 inch above the bulb (or braid softneck types) and trim the roots at the base of the bulb. 

Last summer in Garden Valley they were selling the garlic tops and making pesto out of them.  This part of the plant is very useable as well.....don't just cut it off and let it go to waste.

Lavendar - grows from seed or stem cuttings

Lavender fills the early-summer garden with sensory delights: beautiful purple-tone blooms atop foliage that oozes fragrance on a sunny afternoon. Every part of the plant is infused with aromatic oil, making this a choice herb to place along pathways or near outdoor seating areas so you can savor the fragrance. Lavender varieties abound: The darker the flower, the more intense the aroma -- and the flavor in cooking.

Drought-, heat-, and wind-tolerant, lavender doesn't like poor drainage, waterlogged soil, or high humidity. Raised beds can enhance drainage; surrounding plants with a gravel mulch can help increase heat around roots. After flowering, shear plants to induce bushiness and subsequent bloom. Avoid cutting plants back to the ground. Dried blooms retain fragrance for a long time; crush dried flowers to release aromatic oils anew.

Light:

Sun

Zones:

5-10

Plant Type:

Perennial,Herb,Shrub

Plant Height:

1-3 feet tall

Plant Width:

1-3 feet wide

Flower Color:

Deep violet, lavender, white

Bloom Time:

Flowers early to midsummer

Landscape Uses:

Containers,Beds & Borders,Slopes,Groundcover

Special Features:

Flowers,Attractive Foliage,Fragrant,Cut Flowers,Dried Flowers,Attracts Birds,Attracts Hummingbirds,Attracts Butterflies,Drought Tolerant,Deer Resistant

Harvesting - Gather blossoms when they have just opened. Use individual blooms fresh, discarding the little brown or green caps that hold them to the stems. Or cut entire flower stems to dry for later use. Typically flowers are pressed into service in the kitchen, although some recipes from the South of France feature the fragrant leaves.

Pick and dry flowers for seasoning desserts, such as cookies, cakes, and ice cream, or use as an edible garnish on a salad or fresh berries. Lavender blends deliciously with mint and lemon to brew a refreshing tea. Or try blending your own Herbes de Provence seasoning mixture by combining dried lavender blooms with thyme, basil, fennel, and savory. Use this blend to season grilled meats, fish, or stews. Tuck lavender blooms into vinegar to create a deliciously fragrant and uniquely tinted flavoring. 

Lemon Balm - grow from seed or stem cuttings.....will spread and take over an area....smells great if you like lemon!

Lemon balm's quilted green leaves release a delicious lemony aroma when brushed, making it the perfect fragrant addition to plantings near patios and garden benches. Low-maintenance lemon balm thrives in beds or containers, as long as roots sink into well-drained soil. Bees can't resist this bushy beauty, so be sure to tuck it in a garden where you grow vegetables and fruits that need pollinating. Trim plants after flowering to limit seeds and subsequent self-sown volunteers. Take advantage of lemon balm's scent as an insect deterrent -- toss a few stems onto a hot grill to drive away mosquitoes.

Light:

Sun,Part Sun

Zones:

4-11

Plant Type:

Perennial,Herb

Plant Height:

2-3 feet tall

Plant Width:

2 feet wide

Bloom Time:

Flowers in mid- to late summer and early fall

Landscape Uses:

Containers,Beds & Borders

Special Features:

Attractive Foliage,Fragrant,Attracts Birds,Attracts Butterflies,Drought Tolerant,Deer Resistant,Easy to Grow

Harvesting -  

Gather leaves as you need them for use in fruit salads, beverages, or tossed with steamed vegetables. Pair lemon balm with tarragon to spice up marinades for fish or lamb. Steep leaves in hot water for a tummy-taming tea; combine with lemon mint for a refreshing summer brew. Freeze lemon balm leaves in ice cubes for cooling lemonade. Leaves bruise easily; handle with care between picking and use in the kitchen. Preserve lemon balm by drying or stashing in vinegar. 

Mint - spearmint, peppermint and chocolate mint varieties.  All are rapid spreaders, making them suitable as groundcovers in confined areas, such as a parking strip or an area bounded by a foundation and sidewalk. Or grow it in a container to prevent it overtaking garden neighbors. Mint prefers partial shade but tolerates full sun. 

All are rapid spreaders, making them suitable as groundcovers in confined areas, such as a parking strip or an area bounded by a foundation and sidewalk. Or grow it in a container to prevent it overtaking garden neighbors. Mint prefers partial shade but tolerates 

Plant a patch of cooling, refreshing fragrance by adding mint to your garden. Undemanding and easy to grow, mint boasts a hearty constitution, often growing where other plants fail. Fragrance varies with variety, as does taste. Use mint fresh or dried to season a range of culinary creations including soups, beverages, vegetables, meats, and desserts.

Mint quickly scrambles to cover garden real estate; tuck mint where you don't mind its wandering ways, or corral its rambles by planting it in a raised bed or a pot sunk into soil. Plants readily cross-pollinate; keep your patch pure by planting mixed varieties as far apart as possible. This herb releases scent when you crush or bruise leaves. Place it near garden paths or benches so you can savor the fragrance frequently. All mint varieties thrive in containers.

Light:

Sun,Part Sun

Zones:

3-10

Plant Type:

Perennial,Herb

Plant Height:

1-4 feet tall

Plant Width:

1-4 feet wide

Flower Color:

Flower color varies, but tends toward pastel or lighter shades

Bloom Time:

Flowers begin in midsummer and continue to fall

Landscape Uses:

Containers,Beds & Borders,Slopes,Groundcover

Special Features:

Flowers,Attractive Foliage,Dried Flowers,Attracts Butterflies,Tolerates Wet Soil,Deer Resistant,Easy to Grow

Harvesting - 

For the most intense flavor, clip topmost mint leaves before flowers form. You can also gather leaves at any point during the growing season. Frequent harvests cause plants to branch and become bushy, so cut growing tips of plants often. Give a boost to steamed vegetables, such as peas, carrots, white or black beans, or eggplant, by adding fresh chopped mint leaves just before serving. Mix fresh leaves from mint and basil to weave a cooling flavor into spicy Thai and Vietnamese dishes. Dry mint leaves and flowers by bundling stems and hanging them upside down in a dark place. When leaves are dry, crumble from stems and store in airtight containers. To preserve mint leaves with bright green color, freeze them in plastic storage bags. Capture the refreshing taste of garden-fresh mint for use in beverages and baked goods by creating a syrup. Boil 2 cups of water and 2 cups of white sugar in a pot until sugar dissolves. Add 2 cups of washed mint leaves; stir and cover with a tight-fitting lid. Allow the mixture to cool; strain syrup and pour it into a glass bottle with a tight-fitting lid. Store syrup in the refrigerator up to one year. 

Oregano - propagation = division or stem cuttings

Savor true Italian flavor with garden-fresh oregano. This sprawling herb pumps up the taste in tomato sauces, pizza, and Mediterranean cuisine. An easy-growing perennial, oregano thrives in planting beds or containers. Plant it in a pot with rosemary, sage, and thyme for a flavorful quartet you can place near the kitchen door, handy for snipping and sprinkling into dishes. In the ground, plants will flower and set seed, which shortens the harvest season. Pinch flowers from stems to keep plants in top snipping form.

Light:

Sun

Zones:

5-11

Plant Type:

Perennial,Herb

Plant Height:

1-2 feet tall

Plant Width:

2-4 feet wide

Flower Color:

White to pinkish-purple blooms

Bloom Time:

Plants start to flower in summer and continue blooming into fall

Landscape Uses:

Containers,Beds & Borders,Slopes,Groundcover

Special Features:

Fragrant,Dried Flowers,Attracts Butterflies,Drought Tolerant,Deer Resistant,Easy to Grow

Harvesting - 

Pick leaves as needed throughout the growing season. Flavor diminishes after plants bloom; for best taste, harvest leaves before flower buds open. Savor oregano's spicy taste on grilled meats or seafood, sprinkle it onto cooked vegetables, or stir it into pasta sauces. Gather fresh flowers to add to salads.

Oregano's flavor doesn't dissipate with drying. To dry a large amount of oregano, cut stems back to 3 inches (before flower buds open); cut again in the same way in late summer. Dry the stems by bundling them together and hanging them upside down in a dark place with good air circulation. When leaves are dry, crumble them from stems; store leaves in an airtight container. When cooking, if a recipe calls for dried oregano, you can substitute twice the amount of fresh for the same flavorful result. 

Parsley,  grow from seed

Garnish, breath freshener, and cooking spice, parsley is available in curled and flat-leaf forms. The flat-leaf type is preferred for cooking, while the curled version makes a more decorative garnish. The plant is a favorite of the swallowtail butterfly, so plant enough to feed your family and swallowtail caterpillars that feed on the leaves. Grow parsley in full sun to partial shade.
Perk up your garden and your mealtimes by adding parsley to your growing roster. The only maintenance this fuss-free herb requires is planting and harvesting. Give plants evenly moist, well-drained soil, and you'll enjoy fresh green flavors in no time. Curly leaf parsley brings a crisp taste to salads, vegetables, and herb butters, and it's a key ingredient in bouquet garni and fines herbes, an herb blend used in French cuisine. Flat-leaf Italian parsley boasts a stronger flavor that holds up well in cooking, earning this herb a place in soups, stews, and sauces.
In the garden, both parsleys thrive in beds or containers. Curly leaf parsley makes a handsome edging for planting beds, particularly when paired with a contrasting foliage texture, such as upright chives or fat-leaf basil. Black swallowtail butterflies lay eggs on curly parsley. Look for black, green, and yellow striped caterpillars munching their way along stems.

Light:

Sun

Plant Type:

Annual,Herb

Plant Height:

8-24 inches tall

Plant Width:

8-24 inches wide

Flower Color:

Flowers are cream to white

Bloom Time:

Flowers mid- to late summer

Landscape Uses:

Containers,Beds & Borders

Special Features:

Attractive Foliage,Dried Flowers,Attracts Butterflies




Harvesting -

Cut parsley as needed throughout the growing season. Harvest by snipping outer stems to about 1 inch above soil. If you're not harvesting parsley regularly, rejuvenate leggy plants by pruning them midway through the growing season.

Use parsley fresh; cut stems keep in the refrigerator up to one month when wrapped in a damp towel. To preserve parsley, dry stems by bundling and hanging in dark place or spreading in a single layer on screens. When leaves are dry, crumble and store in airtight containers. Freeze fresh parsley in zipper storage bags, chopped in ice cubes, or formed into a paste with olive oil and placed in a flat layer in storage bags. 

Sage

Sage's textured gray-green leaves are perfect for adding a rich flavor to foods. The tubular blue flowers are also edible. More than 900 varieties of sage are available, and many havevariegated foliage that looks attractive in flower borders or container combinations. Grow sage in full sun with well-drained soil.
You just can't overdo sage in the garden. This perennial herb earns its keep with fast-growing ways, beautiful blooms, and a flavor deer find distasteful. Once established, plants shrug off drought, although it's wise to keep plants well-hydrated through the hottest parts of summer if you want a steady supply of supple foliage.
Some gardeners pinch out flower buds to keep leaves forming, but the blooms are beautiful. If you choose to let plants flower, when blossoms fade, cut plants back to beneath where flower buds formed. Don't cut back to woody stems that have no leaves; those most likely won't sprout again. Sage plants typically require replacing every 3-4 years, as plants become woody and produce fewer leaves.
The uses of sage are beyond measure. Besides its popular use as a culinary herb, sage is also commonly pressed into service in cosmetics, perfumes, and soaps. Some naturalists rub it on their skin as an insect repellent. Hanging dried leaves among woolen clothing deters moths. Burning sage removes unpleasant odors, such as lingering cigarette smoke or cooked fish smells.

Light:

Sun,Part Sun

Zones:

4-10

Plant Type:

Perennial,Herb

Plant Height:

12-24 inches

Plant Width:

24-36 inches

Flower Color:

Flower color is typically mauve, a rose-purple blend, or white.

Bloom Time:

Blooms in late spring and early summer.

Landscape Uses:

Containers,Beds & Borders

Special Features:

Flowers,Attractive Foliage,Fragrant,Dried 

Flowers,Drought Tolerant,Deer Resistant,Easy to Grow




Harvesting - use stem cuttings for new plants




Pick sage throughout the growing season, removing individual leaves. Use fresh leaves when possible, or air dry leaves. If you plan to harvest stems for drying, wash plants the night before with a spray of water. Cut stems the following morning, after dew has dried. Harvest the top 6-8 inches of growth on plants.  

Bundle three to four stems together and hang upside down in a dark, dry place with good air circulation. Another drying method is to spread individual stems on screens. Sage leaves are susceptible to mold; keep an eye on drying stems. When leaves are fully dry, crumble them and store in airtight containers. Flavor will keep 3-4 months. Note that drying intensifies the flavor; use dried sage carefully.

In the kitchen, celebrate sage in traditional poultry and stuffing dinners, use it to rub meats before grilling, or add to egg or cheese dishes. Try blending a pork and bean soup seasoned with thyme and sage. Sage accents fruit-based vinegars, creating beautiful mixtures with delicate aromas and tastes. On the whole use dried sage sparingly in cooking; too much yields a musty flavor. Don't overlook edible sage blooms. Toss them onto salads for a splash of color, blend them into butter or soft cheeses for a spicy spread, or freeze them in ice cubes to give summer beverages a little zip. 




Scented Geranium


Close relatives of the brightly colored bedding geranium, scented geraniums are grown primarily for their textured, aromatic foliage. Fragrances range from fruity to spicy, and even chocolate. Those most used in the kitchen have a rose or lemon scent. Grow scented geraniums in full sun to partial shade. They also make great houseplants when grown in containers.

Thyme, propagation=division & stem cuttings


Ground-hugging thyme is an ingredient in hundreds of culinary and medicinal staples. In landscapes, it makes a wonderful groundcover, lawn substitute, edging plant in a border, or filler between cracks in pavers. Its trailing habit also works well spilling over the edge of container gardens. Common thyme grows about 1 foot tall and bears pinkish lavender blooms in summer. Grow thyme in full sun.
Introduce scenery from the Greek Isles to your garden with lush plantings of thyme. This sun-loving, drought-tolerant herb carpets hillsides in Greece, thriving in well-drained soil. Drought conditions concentrate the aromatic oils in thyme, so the drier your growing conditions, the better. In your garden, tucking plants into raised beds or mulching them with gravel will give thyme the conditions that cause it to thrive and be flavorful.
The flowers beckon honeybees, so add thyme near vegetable gardens to assure an ample supply of pollinators. Shear plants back after bloom, cutting off about a third of stems. With dainty proportions, thyme suits containers or the tight growing quarters between stepping stones.
Thyme introduces a savory flavor to dishes, such as roasted vegetables, soups, and sauces. It is also a key ingredient in bouquet garni, fines herbes, and herbes de Provence. Use thyme to enhance poultry, beef, pork, or seafood. This herb also adds a kick to cheese and egg creations. Thyme's oils take time to be infused into dishes; add thyme early in the cooking process to release the greatest flavor.

Light:

Sun

Zones:

4-9

Plant Type:

Perennial,Herb

Plant Height:

3-12 inches tall

Plant Width:

18 inches wide

Flower Color:

Blooms are bluish-purple to pink

Bloom Time:

Plants flower in spring

Landscape Uses:

Containers,Beds & Borders,Slopes,Groundcover

Special Features:

Flowers,Attractive Foliage,Fragrant,Dried Flowers,Attracts Butterflies,Drought Tolerant,Deer Resistant




Gather fresh thyme leaves as needed throughout the growing season. To dry thyme, cut stems after plants have flowered, waiting until new growth produces stems 3-4 inches long. Snip stems early in the day, after dew has dried, gathering stems into small bundles. Hang stems upside down in a dark, well-ventilated place. Check leaves for dryness; fully dry leaves crumble when pressed between fingers. Strip dried leaves from stems, and store in airtight jars.