THERE is nothing like the threat of a killing frost to get a gardener hopping. Although my potted plants were brought indoors long ago, I had neglected -- at least until I heard tonight's forecast -- to lift my cherished lemon verbena, parsley, petunias and geraniums (like 'Apple Blossom Rosebud', above), from their vulnerable positions in the open garden. Read on, if you're not too squeamish, and I’ll show you my surgical procedure that permits the successful overwintering of these tender herbs and annuals. Read more » Herbs
Overwintering Tender Herbs & Annuals
October 5, 2012
THERE is nothing like the threat of a killing frost to get a gardener hopping. Although my potted plants were brought indoors long ago, I had neglected -- at least until I heard tonight's forecast -- to lift my cherished lemon verbena, parsley, petunias and geraniums (like 'Apple Blossom Rosebud', above), from their vulnerable positions in the open garden. Read on, if you're not too squeamish, and I’ll show you my surgical procedure that permits the successful overwintering of these tender herbs and annuals. Read more » How I Freeze a Year’s Supply of Herbs
July 24, 2012
HERE AT A GARDEN FOR THE HOUSE, I'm storing my home-grown produce for the long, cold months ahead. And this includes a year's supply of culinary herbs. To best preserve the aromatic oils of the leaves, I rely on these easy, herb-specific freezing-techniques: Read more » Recipe: Lettuce & Lovage Soup
June 5, 2012
EVER DRINK A HEAD OF LETTUCE? I certainly had not, until I made the soup you see pictured up top. And what a taste-sensation -- earthy romaine, pungent garlic, celery-ish lovage, and anise-y tarragon all mingled together in a brew of emerald-green deliciousness. Although the soup is quick and easy to prepare, I think it is elegant enough to serve as the first course at a formal dinner party. Read more » Lavender-Iced Cupcakes
May 31, 2012
WHEN MY LAVENDER BLOOMS IN JUNE, I use the blossoms to make a perfumed icing that I pour over ordinary white cupcakes. These treats are not only heaven to eat, but intoxicating to smell. If you are short on time, you can buy already-made cupcakes from the supermarket. The icing takes only minutes to make: Read more » Chive Blossom Vinegar
May 17, 2012
AAH, CHIVE BLOSSOMS. I think the lavender-pink petals are delicious when sprinkled over salads, pastas and other foods which benefit from a hit of onion. The flowers are in bloom for only a short time (here, mid-May to mid-June). But you can enjoy their unique taste and beautiful color all year long if you make a simple infusion called Chive Blossom Vinegar. Read more » Creating a Raised Bed Garden
May 15, 2012
IF THE IDEA of growing a year’s supply of healthy, organic vegetables and herbs appeals to you, but the thought of digging through compacted, rocky soil does not, consider growing your crops as I do: in raised beds. You’d be amazed at how many benefits there are to gardening “on higher ground,” and how easily beds can be constructed. Read more » Navy Bean & Rosemary Soup
March 25, 2012
WHAT'S EASY TO MAKE, elegant to serve, and heaven to eat? My Navy Bean and Rosemary soup. I served this perfumed puree at a dinner party last night, and you should have heard the raves. Everybody loved it. Here's the menu from the party, and the recipe for the soup: Read more » 
