Gifts From the Garden: Herbs

It's that time of year again, the holidays are upon us!  If you are looking for a thoughtful hostess gift, something for a cook, or just want to dress up your own holiday table, consider creating gift baskets, pots, centerpieces and place settings using herb plants.

Here are a few ideas:

1.  Herb Centerpiece (pictured above) - using a hollowed out pumpkin, decorative pot, or plastic lined basket, fill container with potting mix.  Plant container with assorted herbs and edible flower plants such as pansies or calendula.  Insert tall candle and decorative flair such as a Thanksgiving or Christmas figure/sign and bow.  Cover exposed soil with bagged moss if desired.

2.  Herb Place Cards - Using mini pumpkins, gourds, small pots or mugs with seasonal graphics, fill with potting mix and plant with a single herb.  Write guest's name on a place card and attach to bamboo skewer.  Insert skewer in soil.  Add decorative bow.

3.  Herb Recipe Hostess Gift - create a small version of item 1 including three or so herbs from a favorite recipe, ie:  Dill Dip (see recipe below).  Print recipe on decorative recipe card and attach to bamboo skewer by using a hole punch to punch a hole at top and bottom of card, thread skewer thru hole and insert skewer into soil.

4.  Ethnic Themed Herb Containers - create an Italian, Mexican, Japanese or any other ethnic cuisine herb pot by choosing herb plants used in those recipes.  Include a recipe book for an extra special gift.

My favorite herbs to use for these projects are parsley, sage, rosemary, thyme (sounds like a song!), dill, oregano, basil, chives and cilantro.  But you can use any that you like.

Note:  If pumpkins or gourds are used, be sure to place on moisture proof plate before placing on a table so that table surface is not damaged by moisture.  Pumpkins and gourds will only last a day or two before beginning to decompose.  But don't throw out your creation:  remove ribbons, etc. and plant the entire pumpkin/gourd into the garden.  The pumpkin/gourd will decompose in the soil while the herbs will continue to grow!  If you use containers that have no drain hole, remove herbs after your holiday event and plant in the garden or a container that has drainage holes.

Here's a dip recipe I use a lot during the holidays:

Dill Dip

1 cup sour cream
1/2 cup mayonnaise
1 tsp Worcestershire sauce
1 tablespoon each chopped dill, parsley and chives
1/2 tsp dried mustard
2 tablespoons crumbled bleu cheese

Stir all ingredients together.  Chill for one hour or more to let flavors blend.
Serve with chips, crackers or veggies.  Also makes great topping for baked potatoes.

Enjoy the holidays!  Remember gardening reduces stress!

Lovely Lavender!

My lavender has been in full bloom for the last month and what a treat to walk by and enjoy the wonderful fragrance!

History:  For centuries, lavender has been used to perfume linen and bedding.  It not only smells good but its essential oil is an antibiotic that destroys the bacteria that causes tuberculosis and typhoid fever.  It was used to prevent infectious diseases from spreading before the days of antibacterial soap!

Growing:  Lots of sun, good drainage, little water, little or no fertilizer, shear back 1/3 to 1/2 every year immediately after bloom.

Uses:  Native to the Mediterranean region, the fragrant flowers are used for perfume, soap, medicine and sachets.  

Cooking:  Did you know the flowers from English lavender and lavindin varieties can be used in recipes?  (use only these varieties, other species should not be ingested).  Here's a lemon bread recipe with a lavender flavored glaze that I love!

Lavender Lemon Bread
Bread:
1 cup sugar
1/2 cup butter
2 eggs
1 2/3 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
Grated peel of 1 lemon
2 tblsp finely chopped English lavender flowers
Glaze:
Juice of 1 lemon
1/4 cup sugar
1 tblsp finely chopped English lavender flowers
Cream together sugar and butter.  Beat in eggs.  Add dry ingredients alternately with milk.  Mix well.  Add lemon peel and lavender.  Pour into well greased and floured 9 x 5 x 3 loaf pan.  Bake at 350 for 55 - 60 minutes.  Mix topping ingredients and spoon over bread after it is baked but still hot.  Let cool in pan for 1 hour.


Happy Gardening and Eating!