10th International Herb Symposium: Massachusetts

Just returned back to Texas from the 10th International Herb Symposium held on the Wheaton College campus in Massachusetts. The campus was just beautiful….so many beautiful trees in bloom, rich lush plants, and lovely ponds. Rosemary Gladstar, dubbed the fairy godmother of plants and herbalists alike, is behind this educational and spiritual movement furthering our deep appreciation of medicinal plants. The herb symposium not only brings together herbalists from all over the world; it also benefits the nonprofit organization, United Plant Savers, she lovingly founded.

Speakers included Susun Weed, Michael Tierra, David Winston, Phyllis Light, Michael Friedman, Mark Blumenthal, Paul Stamets, CoreyPine Shane, Todd Elliott, Margi Flint, jim mcdonald, and many others.

Opening Ceremonies welcomed herbalists far and wide. Attendees entered into a beautiful chapel on campus; opening our hearts with Hawaiian, Native American, and Shaman chants and prayers. White sage purified all who entered this sacred space. With joy in our hearts we were off to further or knowledge of medicinal plants and herbs.

I’ll only feature a couple of classes in this entry, but keep in mind the amount of information received in this 3 day conference was intense! Also, stay tuned for a special guest blog entry from herbhusband! He concentrated on medicinal mushrooms and their benefits to our ecosystem as well as on the amazing work of the honey bee.

The Dirty Dozen: 12 plant roots and their benefits with Matthias and Andrea Reisen of Healing Spirits Herb Farm and Education Center.

When I decided to take this class, I thought we would pass around baskets of dried and fresh roots and review their common uses, etc. Then, I see Andrea Reisen clinging to a pitch fork and the very tall Matthias telling us all – we are going to have class, but it won’t be in here! Off to the campus landscapes we go! The goal? To find 12 plants known for their medicinal qualities, specifically their roots, naturally growing on and around campus. Here are some of the plants we found:

#1)Dandelion(Taraxacum officinale)

Dandelion is often considered a "weed" and found along roadsides and in lawns throughout the United States. However, if you have a pesticide free lawn, instead of discarding this plant, harvest it and utilize it for its nourishing properties. Dandelion is high in vitamins A and C. Newer leaves can be eaten in fresh salads. Aerial parts of the plant can be tinctured and taken as a bitter to aid liver function and digestion.

The root can be eaten fresh, sautéed with olive oil and salt/pepper and makes a delicious side dish. It can be dried and infused and sipped on as a coffee substitute. This is a wondrous gift we have growing all around is, it's time we celebrate dandelion and find room for it in our daily lives.



#2)Barberry
Barberry's woody root and stems contain alkalines, most beneficially, berberine. Berberine has anti-inflammatory and antimicrobial properties. When the woody exterior is scraped off with a knife, the inner bark reveals the bright yellow color synonymous with berberine. The more tender roots can be scraped, dried 75-80 percent and tinctured.

#3) Poke Weed

Poke is listed in many books as poisonous, but when you talk to seasoned herbalists, they tend to see the benefits of this plant and appreciate its properties. Touching the root can cause contact dermatitis in some people. I tend to be a sensitive person and I held the root without any side effects from the direct contact. Matthias says to dig it up in early spring or fall, before or after the bloom stalk so all the energy is restored in the root. Some herbalists have used is assisting with tumors and lymphatic flow since it's considered a lymphatic mover.

#4) Greater Celandine (Chelidonium majus)

Member of the poppy family offering yellow blooms (bi-annual). The whole plant can be used - dry it, grind it and tincture it since it's too strong to drink as a tea. The "orange blood" that comes from breaking off a piece of the root can be applied directly to warts on the skin. This plant likes to grow along the edges of wooded areas and prefers part sun and part shade.
#5) Solomon’s Seal

Andrea says this is, "The candy of the root family....It's like the earth is giving you its sweetness. When you eat it it's like being wrapped by mother earth". Solomon’s Seal is good for ligaments. Andrea gave an example of a dog who had been hit by a car and the dog's jaw was misaligned. Worried the owner dropped some Solomon’s Seal tincture under the dog's tongue and on the way to the vet the jaw had moved back into place. The effect it has on ligaments is why this can be an herbal favorite. The best way to harvest this plant is to take some of the root and replant the plant along with the nodes and it will grow back in its place. Prefers to grow in shade under trees.

#6) Japanese Knotweed

Also known as "Mexican Bamboo" this plant is considered evasive and hard to control once planted. Smaller rhizomes can be used since the larger ones are too hard on blenders and machines when attempting to break it down. It's said this root is used in Lyme disease remedies as well as in cancer since it is said to build up the immune system. People prefer to take it along with a mucilaginous plant since Japanese Knotweed is astringent and drying. Harvest early spring or fall when most of the energy of the plant returns to the roots.

#7) Mullein Root

Mullein is a bi-annual and best harvested when not in flower. Mullein root has been used with older people who have trouble with urinary incontinence. It can be made as a tea or tincture and it was discussed during the walk that it would be ideal for nursing homes to serve as a tea. David Winston also uses it for face pain associated with Palsy.


Adaptogens: Herbs for Strength, Stamina and Stress Relief with David Winston

"What herbalists (know) is too good to be kept in a corner some place - there are so many things we can do to help medicine work better. Specificity must increase among herbalists. Good herbal medicine is to learn to treat the person not the disease. Stop thinking about diseases and start thinking about the plant, the person and the timing." David Winston

The idea of adaptogens dates back to around 1947 and was coined by Dr. Breckman who defined adaptogens as plants with non specific, general operation which have a normalizing effect on the body with little to no side effects. Breckman is considered the "father of adaptogen research".

Adaptogens, taken over time, assist with a wide variety of conditions but specifically increases our body's ability to deal with stresses and conditions our body to have a more appropriate response to the stress.

David Winston was emphatic about herbalists needing to boost their knowledge of how herbs work within the body; increasing the science element in addition to the work herbalists are doing around the world.

All adaptogens have antioxidant activity but not all antioxidants are adaptogens.

Panossian expanded research on what adaptogens do. Panossian and Wagner found a cellular mechanism for adaptogenic activity. Adaptogens activate chaperone molecules know as heat shock proteins (this inhibits the mitochondria and ATP production). Essentially, what occurs is the "engines of our cells" become more effective in responding to stress hormones released in the body. Adaptogens prime the body and prevent the effects of stress from damaging our cellular machinery.

Microbial endocrinology found increases in stress hormone levels can cause us to be more susceptible to infection and disease. Adaptogens can help prevent bacterial infections by decreasing cortisol levels.

David Winston discussed these well researched adaptogens in class:

- American Ginseng root (Panax quinquefolius)
The wildcrafted root is endangered. Please avoid promoting and harvesting and only purchase by ethical plant growers. American ginseng is neutral and warming. Good for adrenal exhaustion.

- Ashwagahdha root (Withania somnifera)
This can be grown in the US. It's an annual and in one year, it produces a good root to harvest from. Likes hotter drier areas in the garden. If you can grow tomatoes, peppers and eggplant, David says you can grow this plant.
Native to India, it is one of the calming adaptogens and used by many to assist with generalized anxiety disorder. Used also for autoimmune muscular conditions where the connective tissues and muscles are affected. Not to be given to people with hyper thyroid or anyone on thyroid medications. It is high in iron.

- Asian ginseng root (Panax ginseng)

This root comes in two forms: red and white. The white has been dried and the red has been steamed. Red is more stimulating and white is warming. This root is really too stimulating for most people, so the American ginseng is better suited. Asian ginseng really shouldn't be used by most people since it is over stimulating. This root is reserved for those who are completely depleted and exhausted to the point they can't function at any point in the day. Winston says it's been used for old men to build up vital energy.

- Eleuthero bark (Eleutherococcus senticosis)

Used mostly for younger people under temporary stress. It is one of the mildest adaptogens. Best in fluid extract. It is good for stressed out Type A's and good when taken over time. I'm actually taking this now (as I'm a renowned stressed out Type A, lol) and after about a week, I really started feeling brighter. I'm also easily over stimulated so I wanted to start with a milder adaptogen. I'm very happy with my Eleuthero tincture.

- Licorice rhizome (Glycyrrhiza glabra, G. uralensis)
Increases potassium and decreases sodium in the body when taken. Good in small amounts. Helps with irritated bowels from IBS or IBD. Good for dry coughs and animal dander sensitivities.

- Holy basil (Ocimum sanctum, O. gratissimum)
Mildly stimulating, enhances focus and decreasing brain fog. Winston referred to this herb as "lovely". He also said it is taken to assist with seasonal allergies, stagnant depression or situational depression that becomes permanent due to an event that a person can't seem to get past. Good with rosemary and rose petals for instances like this.

As you can see, the herb symposium was full of informative speakers and nonstop entertainment. Other activities included morning yoga, summer solstice celebration, product making contests, all you can drink herbal teas, a cookie social and book signing, the sweet sounds of Rising Appalachia, keynote by Paul Stamets of "Fugni Perfecti" and so much more.

It was really fun to attend the International Herbalists Ball with the Eames Brothers Band. A special Kava punch was served, a specialty by Rosemary Gladstar, and everyone was having a sensational time.

If you ever have an opportunity to attend this event, or any other herb conference, you'll surely have a great time!

Making Elegant Lotions with Nutritive Rich Plants From the Garden

Herbdad gave us a cabernet grape vine several years ago. We planted it off the back patio and each year it offers shade and year-round beauty. It's wonderful to see the vine take hold and grow stronger each year while producing clusters of small red grapes. The grapes have rich peppery flavor and are smaller than regular table grapes. This time of year, the grapes are still green and hang in small clusters from the vine.

When growing plants in the herb garden, I'm always curious how I can take my appreciation one step further by learning how to make them into skin care products. In this case, the grape leaf is very high in vitamins and antioxidants, perfect for our skin!

Each year, I harvest the most vibrant and unblemished grape leaves. I carefully dehydrate them and store them until I'm ready to grind them and infuse them in oil. Today, I made a wonderful lotion featuring a combination of my grape leaves and raspberry leaves (harvested earlier this year).

This lotion is rich and luxurious. Raspberry leaves, grape leaves, calendula blossoms, mango butter and other butters simply make skin smile the moment you glide on this lotion. Oh, and the smell is wonderful - light and sweet! I used hints of mint and chamomile in this recipe. I am looking forward to sharing this with my friends - it's delightful!

I'm also growing two other varieties of grapes in the garden. Here you can see how different the leaves are from one another. Other herbs I recommend to grow during the summer for food, nutrition, wellness and skin care are Echinacea (great for skin toners for very oily and blemished skin),rosemary, and mint family herbs like bee balm, lemon balm, self heal, and basil. You can infuse these giving plants into vinegars, glycerin or oils - depending on the type of product you need. Infused oils are key for lotions and salves. Vinegars are great for hair rinses and facial toners. Glycerin infusions are great for ingestion as well as application on the skin.

In this case, the raspberry and grape leaves are my secret heroes in anti-aging crèmes. The skin drinks up these pants and becomes smooth and radiant with each use. I've noted when real plants are used in our products, they last longer, they are more effective and the visual effects linger well after the product has been applied. Experiencing the vibrancy of plants in skin care products makes it hard to go back to stale, artificial, lifeless lotions at the stores. There simply is no comparison.

Simple Summer Salad With Heirloom Tomatoes

Wow, is it Summer! It's only the first days of June and we are in the 90's by midday. Quite a contrast from last year's rainy cloudy Spring/Summer.

I've noted a bloom delay due to the heat with my bee balm. This time last year, I was collecting blossoms and making bee balm honey and bee balm infusions. What a difference. They are struggling to bloom this year. I'm taking close care of them in hopes of a delayed bloom and wonderful 2011 honey infusion.

The dry hot heat does make for some scrumptious tomatoes, though! Tomatoes just love the heat. This fruit originates near the equator so the hotter and sunnier the better!

We are having so much fun celebrating the heirlooms we planted earlier this year. Just take a look at these beauties fresh picked from the garden!

To make this simple summer salad all you need is:
- fresh picked basil from the garden
- organic red lettuce
- cottage cheese
- tomatoes from the garden (shown here Thomas Yellow and Black Pearl)
- Salt/Pepper

Be sure to eat outdoors to celebrate nature's bounty, no matter how big or small!

Garden Critters

The garden is strong this year. Tomatoes are taller than me! I have 8 heirloom tomatoes growing in one of the raised beds. While checking in on the tomato babies I found this striking pink moth on one of the leaves. I became mesmerized by this pink moth - so pretty and unique. I looked it up and identified it on the butterfliesandmoths.org website. This pink beauty is Pyrausta inornatalis,
or better known as southern pink moth.

Further down the tomato patch, I found a large section of leaves had disappeared! There's only one thing I know that can eat so much in so little time! Tomato hornworm! Herbhusband was shocked and made it his personal quest to find the bugger...and he did and boy was it big!

Tomato hornworms can eat and defoliate entire plants - leaving nothing left but some stripped stems. They tend to be 3-5 inches long and have a harmless spike near the rear part of their bodies. The horn looks fierce, but it won't hurt you. Even though I know that, I avoid touching it anyway.

Here's the hornworm shown beside an i-phone just for size comparison. They like to feed on nightshade plants such as peppers, potatoes, tomatoes and eggplants. I haven't had any trouble with them on anything other than tomatoes. They make a delicious treat for the birds so I toss them out in hopes a bird will come and take them away. The survivors turn into large dusty brown moths that I sometimes confuse for a hummingbird when I see them flying around. They have extremely long proboscis and they love to feed on tubular flowers in the late evening. They are kind of neat to watch. Each year, in late June or so, I see them feeding on the spider lily nectar at dusk.

The chard is doing very well. It's so fun to go into the garden and harvest these large flouncy leaves on bright red stalks. Chard is a bitter so it's excellent to add to your diet. Bitters stimulate digestion and give our digestive system the added oomph it needs to get things done.

Our lizard friends also enjoy the garden. I love anoles. These lizards are not only beneficial; they are very interesting to watch. Hummingbirds frequent the garden, too - especially since I have betony growing in two of the beds. The red throated flowers are a hummingbird favorite. Betony is in full bloom right now and adds visual interest as well as medicinal qualities so it's a win/win addition to any garden. That's the beauty of organic gardening - whether you're growing medicinal herbs or food, you can't go wrong extending a natural and safe environment for beneficial garden critters. Yes, the not so good bugs are there, but harboring a safe nurturing environment for their natural predators keeps everything in balance and harmony.

Potato Gratin with Basil Blossoms

Okay, so this post is just to share with you this amazing potato gratin I made last night. It's heaven. I really wanted to change things up on a traditional potato gratin recipe and thought about lavender blossoms but don't have any to harvest right now and thought, Aha! I have basil blossoms from the African Basil plants on my deck and they're beautiful and purple and delicious - surely they'll work...
and they did...mmmmm!

Basil blossoms have the most delicate suggestion of basil - not as strong as the leaves, but hints of the vibrant flavor and aroma. I've used basil blossoms in my summer salads, sprinkled with salt and pepper over fresh cut tomatoes, and when making chicken or vegetable stock. It's best to trim back the blossoms to encourage more leafy growth and extend the life of your basil plants. When trimming back the blossoms, think of using them in floral arrangements. I love adding basil to floral arrangements and when there are too many for that I simply add them to meals - it not only adds a touch of whimsy - it adds delicious delicate flavor. Never overpowering, basil blossoms can be added to so many dishes.

Try this one tonight!

Potato Gratin with Basil Blossoms:


- 4 to 5 medium sized organic potatoes (peeled and thinly sliced)
- 1 cup of your favorite cheese, grated (I used Fontina)
- 4 to 5 basil blossom stalks (strip the blossoms by running your fingers in the opposite direction of the blossom growth)
- 1 cup milk or heavy cream
- salt and pepper to taste
- 1 tablespoon butter

Heat oven to 375 degrees. In a casserole dish, spread the butter on the bottom and sides of the dish.
Begin layering sliced potatoes on the bottom of the dish - slightly overlapping each slice. With each layer - sprinkle with a little salt, a little pepper and a sprinkling of basil blossoms. Continue to layer and with every third layer sprinkle a portion of the shredded cheese. Once all layered, use the remaining cheese to cover the top of the casserole. Pour 1 cup of milk or heavy cream over the casserole.
Place in the oven and bake for 45 minutes (or until sliced potatoes are soft and nicely brown on the top).
Let cool for about 10 minutes and dig in! Sprinkle fresh blossoms for an added special touch. Enjoy!

Gotu Kola

I purchased this Gotu Kola plant to see how well it would do in the hill country. It is a beautiful plant with smooth, scalloped edged, medium colored green leaves shaped like miniature lily pads. I've noticed it likes to be well watered and does well in dappled sunlight. If planted in the ground, it would grow low to the ground and act like a ground cover. Since I'm afraid of it freezing, I'm keeping it in a pot.

The leaves can be harvested and eaten fresh, infused to make tea, and infused in oils to make body products. It is considered "brain food" and people in India and China have relied on it for centuries, eating one or two of the leaves daily for longevity and memory enhancement. It is a common herb in traditional Chinese medicine as well as ayurveda. It is also good when applied topically on wounds or irritated skin.

I often get approached for lotions that help sooth irritated skin. I plan on infusing the leaves in oil to make into lotions and salves to explore the topical benefits of this herb.

Most of the herbs I grow are used to explore their beneficial properties topically, rather than internally. Skin is our largest organ and it just makes sense to use pure, toxin free and ethically grown plants to keep it nourished and healthy. Our skin "breathes" and absorbs much of what we put on it so I'm always looking for nutritive plants that I can process into body care products. I'm excited to explore this particular plant since it has a long history of being used for wound healing, skin diseases, and lesions.

If someone is interested in ingesting this plant, it is important to point out that it is a mild sedative and should not be used by pregnant women or those taking antidepressants (Garrett 2001). Before exploring any new herb internally, I would consult an herbalist so they can individualize their recommendations to you. It's always good to consult an herbal practitioner so they may weigh all of your supplements and medications to determine if there are contraindications, etc.

I'll keep you posted on the progress of my Gotu Kola salves and lotions. Gotu go for now! There are 13 hibiscus plants needing to be upgraded into larger pots calling my name. I'm going to take Briar out there with me; he just loves eating hibiscus flowers.


Reference:
Garrett, Howard. Herbs for Texas 2001.

Cooking Breakfast Out Of The Garden: Omelets and Apple Mint Tea

The Hill Country Garden is thriving! Pictured here is the first bell pepper out of the garden.

The Juliette tomato is stunningly prolific, as always. This heirloom tomato plant does not disappoint. It is full of blossoms and the tomatoes coming off of this plant are as big as Roma's! They are so flavorful and substantial.

I've also been enjoying the large onions coming out of the garden. When I'm not decorating with the gorgeous onion blossoms, I'm cooking with the onion stalk and the onion. Onions are a high in magnesium, potassium, protein, and riboflavin as well as vitamin A&C .

So....what to do with garden onions, peppers, tomatoes? Make a delicious omelet on a lazy Sunday, of course! The omelet is set off by the garden freshness and lovely gruyere cheese filling the fold. The cheese melts inside the fold adding a rich and tantalizing taste experience with every bite. To make the omelet, simply sauté the onions, peppers and portabella mushrooms in a skillet with olive oil and dress the omelet once it’s served on a bed of fresh greens or sautéed chard. Dress the plate with heirloom tomatoes accented with a bit of sea salt and mwaaa! Delicious!

Another plant friend of mine I'm thoroughly enjoying is Apple Mint. This lovely mint is a crowd pleaser. I've used the Apple Mint cuttings in flower bouquets, in ice cream and berry desserts and in a delicious drink infusion!

This past Sunday, I prepared special garden omelets coupled with Apple Mint tea for herbhusband and me! It was amazing!!

For a wonderful pairing, serve the omelet over freshly sautéed Chard - it's also fresh and ready to harvest in the garden this time of year. It is a wonderful way to get your vitamins, especially K from the dark green leaves. Here I have fresh Chard I picked from the garden, along with a picture of it being sautéed with onions from the garden.

I’m telling you – the sautéed Chard is fresh and nutritive and light. It is not as notable as spinach; it is much more mellow and grounding. This particular variety is Scarlet Charlotte Swiss Chard. The stalks are bright red and very beautiful in the garden. The leaves are rumpled and somewhat frilly. This plant is an eye catcher and I know some people who grow it simply for its visible beauty; however the flavor is just as satisfying (if not more!).

How to Make Apple Mint Tea:

Harvest 12-16 fresh apple mint leaves, place in a pitcher. Bring water to a boil and pour over the leaves. The aroma is amazing and you'll feel like you are in heaven when you take a whiff. Enjoy this gorgeous minty smell - it's fresh, sweet and delicious smelling. Stir in about a tablespoon of your favorite honey. Stir and allow to infuse for about 20 minutes. Pour into your favorite tea cup or serve over ice - trust me, this is a must try, even if you aren't a mint fan...this infusion is stunning! Mint is wonderful paired with a meal since it has been commonly used as a digestive aid.
If you have any left over, place in the refrigerator and use the next morning as an astringent for your face! Mint is aromatic, stimulating and astringent – perfect for your wake up routine. It’s also very high in magnesium, phosphorus, riboflavin, thiamine, and vitamin A. It’s also a high source of calcium, iron, niacin, and potassium. This plant is a winner in any garden. Enjoy!

Edible Garden in the Hill Country

There's a very special connection between gardener and garden. The garden becomes an extension of you and with each passing day, it is exciting to see it transform. Growing medicinal herbs and edible plants is so rewarding. I like going in the garden and harvesting leaves for teas, tinctures, or for product making. I especially love having visitors tour the garden and encouraging them to pick and eat straight out of the garden - it's such a treat!

Pictured above is my first strawberry of the year. It is a perfectly formed deep red berry. Seeing this strawberry grow in the garden is pure delight. Strawberries are in the Rosacea, or rose family. Recently, I read freeze dried strawberries are being used to slow down the growth of pre-cancerous lesions in the esophagus (Ohio State University). Apparently, preliminary research is suggesting a daily dosage of about 2 ounces of freeze dried strawberries helped 29 out of 36 people with precancerous lesions. It seems like a great break through considering strawberries are thought to have anti-cancer, cardiovascular, and anti-inflammatory benefits.

The benefits of this plant are not only in the berry, but the leaves as well. The leaves can be used in product making as well as made into tea. The strawberry leaf infusion is high in vitamin C, calcium and trace minerals. I love plants that can offer edible rewards as well as lend medicinal benefits through their leaves; it's a win/win! I use the leaves once they are completely dried in teas, facial scrubs and lotions. For tea infusions, it is important to use the teas once completely dried. Compounds in the leaves change during the drying process and if ingested in this stage can be toxic and lead to nausea. Dried leaves (as well as just picked leaves) are safe and healthy to consume....just not anywhere in between.

This is a picture of my pepper garden just now taking hold. I have bell peppers as well as jalapeno peppers in this garden along with some herbs, of course! The herbs in this particular garden include Echinacea, chives and garlic. I'm looking forward to harvesting peppers and chives from this garden. Last year, I used a pepper almost every day in my meal preparations - it's amazing how many different ways you can utilize a jalapeno in your cooking routine.

This lovely plant is an eye dazzling scarlet charlotte swiss chard. The red stalks of this dark green leafy vegetable are striking and eye pleasing in the garden as well as on the plate. Chard is high in vitamins K, A, & C as well as high in magnesium, potassium and iron. You can harvest the leaves of this plant and sauté them with shallots, garlic and olive oil with a quick squirt of lemon to finish it off - nutritive goodness straight from the garden.

Isn't this onion blossom amazing? The stalk on this blossom is about three feet high! I've been watching this blossom develop for the last couple of months and it finally appears to be opening.

Isn't it spectacular? I'm allowing the blossom to unfurl and live its life until it fades and dries before I pull up this spectacular bulb. As you can see, there's a tasty onion waiting for me!

That's all for now from the hill country garden. My next post will feature a very special herb, Gotu Kola. I'm growing this lovely specimen in pot to study its habits. I'll also be introducing you to my beautiful yarrow plant I have in the garden. It is an herb to meet!

Until next time....keep your hands dirty and your food clean!

This Week in the Texas Hill Country Garden: Verbena!

Verbena, or Glandularia, is a beautiful Texas native perennial. Each spring, the dark green leaves emerge while most Texas wildflowers lay sleeping and dormant. As spring continues, just around mid March and early April the dark green foliage almost disappears as the incredible eye popping bluish lavender flowers take center stage.

Many insects begin their Spring journey on and around these plants. As I stood among this stand of Verbena, it didn't take me long to see several species of butterflies and bees. I also noted many ladybugs. This was a delight since these insects are my all time favorites and heroes in the garden.

Verbena is a perennial and has a long term position in the Texas landscapes. Foliage emerges in February and blooms March - Fall. It hibernates over the winter and returns year after year. It is excellent in rock gardens and fields. I'm allowing a couple to grown in my raised vegetable beds for visual and insect appeal.

To some, Verbena is a weed - a wild thing that grows without a care in your lawn and garden. To me, it's heaven. Seeing one of these natives make my garden their home is an honor. I love looking outside at the beautiful field of flowers.

Enjoy these pictures - but, better yet...head outdoors and take note of the natives growing in your area. I'm off to garden - I have many seeds to sow today. Oh! I'm also happy to say I'm completing an order today for my handmade herbal lotions and serums. Cheers!

Meyer Lemon: Beautiful Inside and Out

Herbhusband and I purchased a Meyer Lemon tree about 6 years ago. We love this specimen, from the time it blossoms to the time it bears its sunny yellow fruit. It takes about a year from the time the tree produces buds, blossoms, sets tiny green fruit, and nurtures and ripens the fruit to the size of a good size orange. It flowers in fall and spring. We look forward to the year long wait when we can harvest the lemons and slice one open to see the juicy fruit. Suddenly, all of our patience and efforts are reinforced - the fruit is the juiciest and tastiest ever experienced!

This blog post is dedicated to the dear Meyer lemon - I think every household should have one...not only for the health benefits but, for the connection one feels to the plant when watching it express the cycle of life over the course of a year. The blossoms are very fragrant; attracting butterflies and honey bees, making it the place to be for our beneficial insect friends. We winter our meyer in the greenhouse and when we open the door the sweet blossom fragrance intoxicates us.

Health Benefits:

Just 1/4 of a cup of the juice is almost half of our daily recommended amount for vitamin C! Vitamin C is a great antioxidant which helps boost our cells rejuvenating abilities to fight free radicals. Free radicals can hurt and damage cell membranes leading to inflammation in the body. Vitamin C can fight free radicals and has been known to help with inflammation and arthritis in the process
We all want that kind of power on our side!

As an herbal product maker, I pay special attention to Vitamin C's ability to boost cell rejuvenation and to fight free radicals (associated with cell damage and aging). Vitamin C is an excellent anti-aging weapon! Most of us apply many serums and crèmes designed to help us fight the signs of aging, but what about the inside? Drinking lemon water each day can help you do just that! Hooray! (Does the anti-browning effects of squirting some lemon on sliced avocado come to mind? That's a visual of citrus power!)

Recipes - must try!

Meyer Lemon Salad Dressing:
- 1 part Meyer lemon juice (juice of one lemon)
- 2 parts Extra Virgin Olive Oil (drizzle in more olive oil in the end if the dressing is too tart for you - drizzle in to taste)
- 2 cloves garlic crushed
- 1 tsp fresh ground pepper
- 1 tsp paprika
- salt to taste

pour contents into a jar and place lid on jar; shake vigorously and drizzle over fresh salad. This is wonderful over a salad that offers boiled eggs and tomatoes.

Lemon Water:
get your juices flowing each morning by squeezing a wedge of lemon juice in an 8 ounce glass of water. I've noted instant hydration and perkiness after drinking a glass of this water. The juice in water tonifies the liver and stimulates enzyme production.

Meyer lemon salmon

- Wild Caught Alaskan Salmon (flank to serve 4)
- 1/2 cup finely chopped red onion
- 2 tbs dill
- 1 Meyer lemon finely sliced into rings
- 1/4 cup olive oil
- salt and pepper to taste

Heat oven to 250 degrees. In a 9x13 baking dish, drizzle half of the olive oil to coat the bottom of the dish. Rinse the salmon and pat dry; place in the dish. Sprinkle salmon with chopped red onion, dill, salt and pepper. Place sliced lemon over salmon and along the sides of the salmon. Drizzle remaining olive oil over salmon and lemon. Place in oven and bake for 17-20 minutes. (If you like a crispier salmon, end on high broil for 3-5 minutes).

Meyer Lemon Peel:
Save those wonderful peels! They are a great addition to baked goods and beauty products. To do this, remove all fleshy fruit from the peel. Leave the peel to dry on the counter or use a dehydrator. Once completely dehydrated of moisture, grind the peels in a grinder and place in glass jar and seal with a lid. You can infuse vinegar with the peels to create a base for a kitchen cleaner, you can add the ground peels to sugar scrubs, salt scrubs or add when you want a special zesty taste in your baked goods.

Today in the Herbal Garden and Hill Country

Since my last post, the earth continues to come alive! It's so nice to walk outside and see GREEN rather than drabby browns.
The Texas Persimmon has started to produce leaf buds so there are specks of green on the tips of the trees. The Agarita shrubs had buds last post and now those rosey buds are opening up to display yellow tiny flowers. This is the time to pick some for a tasty treat!



The Mullein also continues to take shape! The first picture in this post is what the bee balm (Monarda)looks like right about now...lovely baby bee balm coming up makes me smile.

This past weekend I planted echinacea, garlic, heirloom tomatoes, sage, bell peppers, jalapenos, dill, yarrow and cintronella plants in raised garden beds. . Seen here is a 4'x8' raised bed with a 3'x3' raised trainagular bed in the background. The traingular bed has a china rose growing in it with catnip growing at the base. The china rose, in time, will follow the perimeter of the garden and should be quite showy when in bloom.


In the greenhouse, I potted up more heirloom tomatoes and continue to tend to thyme, wood betony, st. john's wort, evening primrose, self heal, lavender, myer lemon, lime, hibiscus, mints, loquats, and pinapple guava.




One of our big projects is to build a 5'x32' raised garden bed made of limestone rocks stacked 16" to plant the two figs, pinapple guava, and loquats in. This bed will line the interior back portion of the 32x40 garden we created two years ago. As you can see by the photo, this is a big job!! Although, we just started rolling up our sleeves on this particular bed, we keep the end result in mind to continue our motivation to complete this project.
Currently, we have two 4'x8' raised beds, one 4'x10' bed, and two 3'x3' triangular beds in the front corners of the garden. This Spring we will add another 4'x10 bed and finish the 5'x32' bed. When it's all said and done the garden will boast two 4'x10' beds, four 4'x8' beds, two 3'x3' triangular beds, the 5'x32' bed and a water fountain in the middle of it all. I simply cannot wait! As always, I will share my gardening and herbal adventures with you on this blog. I look forward to seeing the plants take hold and exploring this spring and summer with you!