Thyme to Plant the Herb Garden

Herbs...herbs...herbs....orders have been coming in since January for everything from Basil to Thyme and we're so happy to see them finally go out of the greenhouses and into the mail or into the brown truck. Being that herbs are so easy to grow we often wonder why everyone doesn't grow them. They don't require an enormous amount of space and they thrive on benign neglect. They just need sun, some afternoon shade and water along with some well draining soil. Herbs will often grow in rocky soil and some even prefer that.

In the southern region of the country many herb gardens are already in and are giving their owners a daily fragrant harvest. Here in the mid-south we're still waiting on some drier weather before beginning the planting. If you have been reading our blog you know we're working on revamping the backyard into victory gardens. Well, the raised beds are built, dirt has been delivered and the kids will be wheelbarrowing the dirt into the beds on Saturday. We added an additional bed for just herbs such as Parsley, Sage, French Tarragon, Lovage (love my Lovage), Chervil and so on. I will have a couple of pots full of mint and want to start a Bay once again since my ten year old Bay died last fall.

Up north the weather is much improved since a few weeks ago. Garden centers are opening up and many offer our herbs in their selections. Planting begins after the last frost date which can vary depending upon where you live.

So, from our farm to your garden Possum Creek offers some of the healthiest and strongest herb plants on the market. Try some in your garden this spring. www.possumcreekherb.com/shop.html or if you live in the Chattanooga area come see us at the Chattanooga Market every Sunday from 11:00-4:00 (eastern) beginning April 26th.

Mail Order - Gardens in a box

Mail-order Herb Plants….Garden in a Box

By now the avalanche of seed and plant catalogs has tapered off to a trickle. The mound of magazines beside the chair pulled up close to the fireplace is almost all in the recycle bin and your orders are winging their way via mail, internet or phone to your favorite herb and perennial companies. And you are sitting back and waiting on the boxes of lovely plants to come to the door. Let me ask you something. Ever been disappointed when you opened that box of plants that you paid a lot of money for? Sure you have. We all have. We have all fallen under the spell of the plant catalog with those big, glossy pictures of full size plants and the sexy description that always follows. And we are so sucked in to buying those pretty pictures. We anxiously await the UPS or FedEx dude to bring our treasures only to find very small and very UN-like the picture plants. Ah yes, we have ALL been there before.

Here are some tried and true suggestions when ordering from mail-order plant companies to insure that you are receiving healthy and happy plants. And that said plants will grow and prosper in your garden or in pots on your deck. First and probably most importantly, get to know the people who are growing the plants for you. That may mean letting go of the well-known plant company and finding a small, family owned company. Chances are when you call a smaller company; the owner will most likely be the person answering the phone. If not, there is without a doubt, that if you will leave a message, the owner will call you back as soon as she can wash the dirt off of her hands and get to the phone. Ask questions about the plants such as will they grow in my zone? How big are the plants at the time of shipping? This is important because in your mind you are seeing those slick pictures of full size plants and that’s what you want. Full size plants will not be what are in the box upon arrival. Plants should be, on average five to size inches tall if you had ordered say Rosemary for example. If you ordered Thyme the pot should be quite full and lush. Ask how the plants will be shipped? Which carrier is bringing it and what will they charge? We all know shipping rates are expensive and I truly do not see that changing anytime soon. However, be aware that some plant companies charge shipping and HANDLING which will be added to the total. Or some companies will add a few bucks to the total to cover the cost of the packing materials. Not all companies do this and the ones that do should indicate their practices somewhere on their website or in their catalog. Find out too, if the company you are ordering from is using recycled material. Getting a box full of packing peanuts can be quite irritating. But if plants are gently but firmly wrapped in newspaper and laid in a cardboard box sturdy enough to withstand the worst UPS driver’s handling then that might be more environmentally friendly.

Timing is everything when ordering via mail-order. We all get antsy in January and start placing our orders. Disappointment sets in when we find out we are not going to get our plants until the weather is just right in our part of the country. And that is as it should be. If a plant company is shipping plants in January then they had better be packing those babies in fur booties. Some companies do ship plants in winter but for the most part they are shipping to greenhouses and the greenhouse operator is aware they are coming and are willing to pay for the quicker shipping. Usually in that case an order was placed many months ago and the order has been divided up into multiple deliveries. When ordering from a website, utilize the comments section. Tell the company when you would like your order and if you will accept substitutions. Plant companies do not hire mind readers. So, if there is nothing noted in the comments section very likely someone is guessing when you would really like your plants.

Okay, it is now March going into April. The weather is balmy in much of the regions of the U.S. and the UPS and FedEx drivers are starting to make their deliveries with your precious plant orders. Now what? First, if you are expecting a plant order keep an eye out for a box. You never know where the driver might stick it. Front door, back door, basement door, garage door is all the same as “to the door” with delivery drivers so look for your box. Carefully pull or cut the tape away from your box using a knife or scissors. Don’t stab into the box. You might stab into a plant. Find the packing list or a copy of the order. There should be one attached to the outside of the box or tucked inside on top. Begin pulling out the packing material and unwrap every plant. Do this the same day it was delivered. Make sure you got what you ordered. Each plant should have a tag or possibly the name of the plant is written on the material used to wrap the plant. If it is fairly warm outside, put the plants in a shady area like under a deck or on a shady porch. Give them all a little drink and leave them alone for a few days. If it is brisk and cool outside, do this in your basement or garage. Look at each plant to be sure that there is a good stem with several leaves. Some plants hate to be in the dark, hate to travel, and are really fragile. The plant company does everything they can to insure a plant will make it to your house, but there are those times when stuff just happens. The stem breaks or there might be other damage. Yellow leaves do not count as damage. That’s the plants defensive mechanism kicking in. The leaves will fall off and new growth will not be far behind. Once the plants have settled in to their new environment and have hardened off they are ready to plant. Recycle the packing material and enjoy your new plants.
You may be wondering why we know so much about the mail-order plant business. It’s because that is what we do. For eleven years Possum Creek Herb Farm has strived to grow, sell, and ship healthy plants that will survive a trip in the back of the brown truck and arrive alive at your home. We are very conscientious of what it takes to wrap and pack one plant or a hundred and one plants so that breakage is at a minimum. You will not get over fed, over watered or plants sprayed with non-organic pesticides from us. Dinky little plants do not get shipped. It is just our rule and we hold ourselves to it. We do answer the phone when it rings and we do return messages if they are left on our voicemail or email. And we love to answer questions about the plants you want to purchase so ask us. And use that comments section on our website. Get to know us. You might just throw all of those catalogs away in January knowing that when you are ordering herbs and perennials from Possum Creek Herb Farm you are getting a little bit of Pat and Michele in every plant you purchase. Article excerpt March/April 2009 issue The Essential Herbal Magazine

Lemon Verbena

Lemon Verbena

Aloysia citriodora
Family: verbenaceae
Shrub to 8 feet
Hardiness Zone 8

In the language of flowers, Lemon Verbena, means “enchantment”.

History:
Highly favored by Victorian ladies during the heat of summer, they placed leaves in handkerchiefs so they could inhale the lemony scent to ease the symptoms of heat. Leaves were also placed in water bowls to scent the air bringing about the “finger bowl” which is passed around the dinner table between courses to refresh and cleanse the fingers.

Lemon Verbena is a shrub with arching stems that branch out to narrow, sharply pointed pale green leaves that are whorled in groups of three and four. Blooms are not scented and though small, appear in July and August to give a clear white color to the top of the plant.

Lemon Verbena was named in 1784 to honor Maria Luisa, wife of King Charles IV of Spain and refers to the perfect lemony scent of the leaves. Possum Creek Herb Farm considers Lemon Verbena to be the best of the lemon scented herbs. It has such a true lemon scent that it lends itself to a multitude of tasks.

Cultivated for perfume, essential oil, absolute and concrete’. Leaves are cultivated for tea, potpourri, sachet and flavoring of food. Extracts and tinctures are used in the formulation of liqueurs. Lemon Verbena oil is considered GRAS (generally regarded as safe).

Constituents: Antifungal, analgesic and anti-diarrhea

Cultivation:
Hardy to Zone 8. Frost and wind protection is needed. Most gardeners treat Lemon Verbena as a tender perennial and bring the plants inside during the winter months. Plants grown in cool greenhouses lose their leaves through winter only to leaf back out in the warmth of spring. A neutral ph and well draining soil is best for this plant which does best in full sun. Susceptible to spider mites and white fly in hot, dry conditions.

Propagation: Cuttings from new growth. Layering has also been successful.

Lemon Verbena Potpourri
30 drops of Lemon Verbena essential oil
20 drops of Lemon Balm essential oil
5 drops Orange essential oil
5 drops Lavender essential oil
1/3 cup Orrisroot or oak moss sifted
3 cups Lemon Verbena leaves
2 cups Calendula flowers or yellow rose petals
¾ cup dried lemon peel ribbons
½ cup lemon scented geranium leaves

Add oils to orrisroot or oak moss and blend. Oils should rest for several days with the orrisroot or oak moss. Add oil blend to botanical and gently mix. Store in covered container for three weeks being sure to mix gently each day.

Finger Bowl
Small, pretty glass bowl
Several clean Lemon Verbena leaves
Water
Float three to four leaves in a bowl of water. Pass around the dinner table between courses with a clean towel.

Tea Blend-by the cup
6-8 Lemon Verbena leaves
2-3 Lemon Balm leaves
2-3 Orange mint leaves
½ teaspoon dried Ginger
2-3 whole cloves
Place blend in tea or muslin bag and place in mug. Pour just boiling water over the bag and let bag simmer for five to six minutes. Creates a very warming tea that is great for winter. For summer simmer the tea for ten minutes, remove bag and add ice.

Creating an Herbal Wedding Bouquet

Herb gardens are indeed magic and with some special planning a very aromatic and symbolic bouquet can be conjured up from the earth. All brides dream of a bouquet that is unique and different and a herbal bouquet fulfils that desire. The herbs that we want to use are not readily available at your local florist, so we will have to grow the herbs ourselves. A homegrown wedding bouquet will keep the guests talking for months while they remember the fragrance, beauty and folklore.

The flowers and herbs have their own language:
Rosemary- for remembrance
Sage- virtue and esteem
Lavender- best wishes
Myrtle (Myrtus communis microphylla)- a symbol of love and fertility
Ivy- friendship
Globe amaranth- unfading love
Mint- virtue
Roses- love
Even the colour of the rose has meaning:
White roses signify simplicity
White and Red roses together- unity
Multiflora rose- grace

There are a number of great books about "The Language of Flowers," although after reading many they sometimes contradict each other. All of the herbs and flowers for this project should be harvested early in the morning or in the evening, when they are full of moisture. Take clean containers of water with you out to the garden. Use a sharp knife to cut the stems on a slant. Remove any lower leaves and thorns. Let the floral material stand in clean tepid water for at least two hours, or ideally, overnight. This conditions the flowers so they will not wilt. The old fashioned fragrant roses are the best, but if you feel uneasy about the blooming time and the quality, order them from the florist. You will also need two or three stems of baby's breath. There are many different types of bouquets, tussie mussie and cascade styles are the prettiest with herbs. Tussie mussies are round, easy to design and very attractive. The bouquet begins with a rose bud in the middle that you carefully surround with circlets of the wedding herbs- rosemary, lavender, more roses, mint, myrtle, ivy, baby's breath and a circle of leaves (perhaps scented geranium or woolly lambs ear). Add a lace bow and place the flowers in a special tussie mussie holder or wrap the stems in an antique handkerchief. The traditional shape is a cascade design. Cascade is basically a round circle with trailing material at the bottom to create a vee shape.

What you will need:
1 colonial type oasis posy holder (at any florist)
3 feet of lace
1 antique handkerchief / tatting / special article that can be added to the bow
1 florist wire
1 florist pick
1 dozen roses
10 to 15 sage stems (I like to use a fruit- scented sage)
10 to 15 rosemary stems
15 to 20 lavender blossoms on long stems
3 to 5 stems of myrtle
3 long sprigs of ivy (12",15",17")
6 shorter sprigs of ivy (approx. 6")
3 or 4 stems of baby's breath (approx. 5")
Start by fashioning the bow. It can be made ahead of time. If you are having difficulties, have someone else make it for you. Just keep in mind the size of the finished bouquet- you don't want the bow to be overpowering. Incorporate into the bow a lace handkerchief from Great Grandmother or an antique ribbon or tatting done by a family member to give that special flavour of heritage. Tie "Victorian Love Knots" in narrow ribbon; as you tie in the knots repeat the bride and groom's names 3 times which is a symbol of luck for the bridal couple. Now the fun begins! Soak the posy holder in water until saturated. Place in a bouquet stand so the holder will be off the work area. If you don't have a store bought stand use a tall, narrow vase to get the posy holder up into the air.

Have all your conditioned floral material gathered in separate vases or jars. When I harvest the herbs and flowers I gently secure the stems with an elastic band. When it's time to work with them, the elastic is cut making the stems easy to handle. Place the greenery first. Rosemary sprigs can be gently pushed into the oasis (about 1/2"). Do this at quarter intervals around the posy holder. Repeat with the other green herbs each time in a new section: be very symmetrical. Always balance the stems opposite each other. To give the bouquet depth start in the outside perimeter. Then when the outside perimeter is full, start placing the greens in the middle. Insert the 3 long pieces of ivy into the bottom to establish the length of the cascade. The shorter ivy is to be placed throughout the top circle space. The shorter roses should be placed into the middle area to form a pleasing circle. Make sure there is a rose just off the centre point and all the rest will fall into place. Save 3 or 4 longer roses to repeat the line of the cascade with the ivy. Gather together 3 stems of lavender at a time and place throughout the bouquet. Use the baby's breath and any other herbs and flowers you wish to add to fill in any gaps.Mist the bouquet well and add the bow that has been attached to the florist pick. Carefully push the pick into the oasis about 2/3 down the design, until it feels well secured. Place your finished HERBAL WEDDING BOUQUET in the refrigerator until picture thyme!!

If you feel that you have more of a green thumb than a creative one, why not grow the herbs and flowers and ask a florist to design the bouquet for you.
Oh yes, and after the wedding you may want to root some of the ivy, myrtle, mint and rosemary for the next HERBAL WEDDING BOUQUET.

SUGGESTED READING
· The Victorian Language of Herbs & Flowers, by Kathleen Gips, TM Publications, Chagrin Falls, OH 1990
· HERBS for Weddings & Other Celebrations , by Bertha Reppert , Storey communications, Inc. 1993
· Tussie - Mussies , by Geraldine Adamich Laufer , Workman Publishing, NY. 1993
. Planning an Herbal Wedding, request by emailing us at herbfarmer@bellsouth.net

Gardening with Kids

Earthworms, dirt and kids. Nothing is more fun than gardening with a child. Whether it is creating an elaborate sunflower bower or a bean teepee or a zinnia zoo, children gravitate to the soil and let their imagination take over.

Herbs lend themselves well to gardening with children. All of those textures, shapes and scents give children hours of enjoyment. What child hasn’t come running to a parent or grandparent and said “I know where the fairies live” and take you to look under the lamb’s ears. Some herbs that children find enjoyable are lavender, pineapple sage, mint, Johnny Jump-ups, Love in a Mist, Thyme and Scented Geraniums. Little girls love using the leaves to make little dresses or cups to hold tea for that special party. Little boys love sailing leaves down a stream or making airplanes.

There are no special tools when it comes to gardening with children. A little time and patience, some large seeds or sturdy little plants and a shovel is all that is needed. Children love to see things grow and to be able to take care of something that is all theirs. Remind them to water and tend their seedlings and plants and watch them nurture that plant until it is grown. Make sure to put a tag with the child’s name on it next to the plant to remind everyone whose it is. You will indeed make them proud.

To make a sunflower bower sow several tall growing sunflower seeds around each leg of a tripod. As the sunflowers grow gently wind them around each pole all the way to the top. The tripod will fill in with the leafy sunflowers and the flowers will cover the “roof”.
Here at the farm we are growing our sunflowers all around the little green playhouse. Won’t it be pretty? And we will make the birds happy too.

Swamp Water
A large cooler
Lots of ice
Lots of fresh herbs…mints, pineapple sage, anise hyssop, lemongrass, lemon verbena, rose petals (unsprayed), monarda and edible flowers
Early in the morning add ice and fresh herbs to the cooler. Let it all steep together for several hours. A delightfully cool drink loved by kids and adults too.

Fairy Gardens

A Fairy Garden

Whether large or small, creating a fairy garden is the perfect activity for the creative gardener. We chose to make a small one that a child would enjoy playing with and rearranging. We took a large but shallow terra-cotta container with a drainage hole in the bottom. If your pot doesn’t have a drainage hole, drill a few smaller holes with a masonry bit attached to a drill. Fill the container with a good light-weight soil mixture. We create our own blend here at the farm which is a mixture of a light soil less blend, a few handfuls each of vermiculite and perlite, and a handful of sterile sand and composted worm manure. Make sure it is moist before you begin planting. The soil should come to just below the top of the container.

Now for the fun part. Herbs incorporate themselves well into a fairy garden. They do not grow too quickly and if they get straggly, a little trim is all that is needed to keep things neat. Fairies require places to hide so incorporate some taller bushy herbs and plant them at the back of the container. We chose Rosemary 'Arp' and Rosemary 'Cascade' as the “forest”. They also enjoy soft places to rest upon after play. We chose ‘Magic Carpet’ Thyme and ‘Elfin’ Thyme for the carpet and planted it near the shade of the Rosemary. Johnny Jump Ups and Pansies added color and gives the fairies material for their skirts and caps. We added a few garden tools, a bench and tiny pots so the fairies could complete their gardening chores. A pebble pathway leading to a little clump of lavender completes the miniature garden. Gentle watering of the container is needed daily. Container should be kept in partial shade to be enjoyed by the wee folk and the larger folk.

Start Herbs from Seed

There are a great many reasons for starting your own herb plants from seed. Most gardeners are first prompted to venture down this road by this motivator: necessity. How many of you have wished for the perfect herb to fill in that one last spot in the garden or the perfect shade of pink in your flower border and then have gone to your local garden center only to find out that it is not available locally? Economics is another motivator for starting your own seed. Plants, especially exotic, can be expensive even to buy just one and often one is not enough. Starting plants from seed often gives us more plants than we need. Quality is another motivator for seed starting. Often the plants found at the local big box stores have been sitting around at the mercy of whoever remembers to water it. Starting plants from seed at home insures that plant health is controlled which gives the plant a good start for a long life.

Finding the space to start your seeds could pose some logistic problems, so before you actually begin, decide where you plan to keep the trays. Seeds need warmth and moisture to germinate and once germinated they will need light. My suggestion is that if you don’t have plant lights or fluorescent lights use what you have in the house. Seed germinates between 65 and 70 degrees Fahrenheit. The top of the refrigerator or the top of the TV. or a warm windowsill are all good places to start the germination process. Before you begin your seed starting adventure gather a few key items. Containers can be of various shapes and sizes. From propagation trays with domes to clean egg cartons, these will work as long as they can hold a little seed starting mix and can handle a little moisture. They must be clean and free of contaminates. Wash the trays with one part Clorox to 9 parts water and rinse well. As with anything else in life the preparation of growing medium for seeds can be as simple or as complex as you want to make it. We chose to be as simple as possible with our growing mix opting to pick up several bags of the Jiffy like mix at our local home improvement stores. Pre-moisten your growing mix before using will kept the dust down and make sowing those tiny, tiny seeds a whole lot easier.

Most seeds can be sown straight from the packet, but on occasion seed jackets are too tough and germination is virtually impossible. By chipping, nicking or soaking the seeds for a period of time in warm water, the jackets will more likely open up and receive the moisture needed to germinate. Most seed companies give you some information about the best method of preparation so read the back of the package carefully.

Eliminate confusion at sprouting time by marking your trays with its contents. Little white tags with name of seed, when sown and any other pertinent information can be written down. Tamp down the medium and level off in the container. Make indentations or rows for the seed keeping the depth according to package instructions or your own experience. Either with a pinch of two fingers or a gentle shake of the package those tiny seeds will be on the growing medium. Tamp down the seed to make contact with the medium. Cover your seed trays with plastic wrap or plastic domes to retain moisture. Place under growing lights or on top of refrigerator. Most seeds will germinate in 7-10 days with some exceptions. There are some herb seed that requires refrigeration before sowing. Again, experience and a little research will give you the information needed to reach a high rate of germination.

Once germination has occurred take the domes and plastic wrap off the seedlings. Place seed trays under grow lights or near a sunny window. Turn the trays often to insure that the seedlings are receiving enough light and watch for drying out which occurs quickly. Damping off occurs when the stems of the seedlings rot at the soil surface. The seedling falls over and dies. Water the seedlings by sitting the tray in a pan of water or the sink and let the moisture absorb from the bottom. Once the herb seedlings have a true set or their second set of leaves it is time to transplant to their new homes. Pot up the new herb babies in clean and sterile pots. Use a potting mix that is friable and light. Poke a small hole in the potting mix. Gently pry your seedling out with a popsicle stick under the roots and gently place into hole in potting mix. Lightly tamp soil down and gently mist. Water until well established.

Some of our favorite seed companies are Seed Savers Exchange, http://www.seedsavers.org/ and Horizon Herbs, http://www.horizonherbs.com/.

Excerpt from “Starting Herbs from Seeds” by Michele Brown, 2002.

Herb of the Year, Bay Laurel

Herb of the Year 2009….Bay

(excerpt article from The Essential Herbal)

Laurus nobilis means renowned and suggests greatness. Ever seen a fully grown Bay tree before? Sixty feet is not uncommon in Mediterranean regions where it grows in the wild. What are we talking about? Why the Herb of the Year for 2009, of course. Bay.

Back in the early 1990’s the International Herb Association created a program where an herb was designated to be studied during that particular year. An herb must fit a certain criteria in order to make such a prestigious list. Criteria must be met in the culinary and medicinal usage of the herb. Ornamental, cosmetic and crafting usage must also fit the criteria as well.

According to lore, Apollo, the Greek god of the sun, pined after the nymph Daphne. Daphne wanted nothing to do with Apollo so her father changed her into a bay tree whereby Apollo declared the tree eternally sacred. The tree became a symbol of glory, great achievement and honor. Men and women throughout Greece and Rome wore bay woven into wreaths on their heads as a symbol of great achievement. The bay tree was revered so highly as a symbol of greatness that it was considered an evil omen if the tree ever died.

In more modern times, bay has been used medicinally to relieve flatulence and has the ability to soothe the stomach. Testing is ongoing to see if the oil from Bay helps alleviate the symptoms of rheumatism. Bay is also known for its astringent qualities. Studies of the essential oil of Bay have shown fungicidal properties. In the kitchen Bay has been found in every soup, stew and meat roasting recipe since early times. While Bay is not truly edible due to its very sharply shaped leaf, a fresh leaf added to a culinary dish (then fished out before serving) adds a delicious flavor. Dried Bay leaves are found in every grocery store on every corner. Read on and see how easy it is to grow your own. You will never buy one of those dusty spice bottles ever again.

Growing Bay is not hard if you have a warm place to let it grow in the winter. Bay is a fairly tender perennial in most regions of the United States with California and southern Florida being the exception. Bay can be grown outside in a very large pot or even in the ground but must be kept warm if temps drop lower than 40 degrees F. Leaves will be burned from frost which harms the entire plant. Bay grows very slowly often taking many years to get to its height. Our Bay is over ten years old and is not much over three feet tall. Taken outside in late spring, it spends the entire summer in its honorable position in the gardens or on the deck. Then as the days grow shorter we find a warm sunny spot for it in the greenhouse. Bay does not require heavy watering and can go many days without a drink. A slight wilt to the leaves indicates it is time to water. Full sun with a little afternoon shade ensures a happy plant. Lots of air circulation is helpful too. Bay can suffer from scale and mildew if it is too wet. Washing the branches and stems with a diluted solution of rubbing alcohol will stop scale in its tracks.

We recommend buying a small Bay plant from a reputable nursery for an easy start to many years of growing. Starting Bay from seed is frustrating to say the least. Seed is very expensive and very slow to germinate if it germinates at all. It can take anywhere from four to ten weeks before any signs of germination appear. Cuttings taken from the fresh new growth, in the fall of the year, may yield a small crop of Bay seedlings. But often it takes years before the plant is of a hardy size. Cuttings can take upwards of ten months or more before roots appear.

Crafting with herbs can be a great way to spend an enjoyable and fragrant afternoon. Bay, while not as fragrant as lavender or rosemary, lends itself well to wreath making. Branches can be twined together to form a simple Bay wreath that can be dressed up with dried chili pepper bunches, rosemary sprigs or even cloves of Garlic. As long as it is not hanging in the sun, a Bay wreath will last many, many years.

We think Bay is a very good choice for Herb of the Year.

Written by Michele Brown for The Essential Herbal magazine

Side note: Bay quantities are getting low due to high demand. Order yours soon.

Garden Planning Round I

Though the weekend is cold and rainy, the upcoming week is suppose to be nice and warm. Perfect weather to begin planning the garden space. I am starting with a blank slate this year. We had one garden last year and that along with the produce from the great farmers at the Chattanooga Market and some mooching from Pat's garden we made it through. But, looking at the pantry here in mid-March I know we will run out of all things tomato long before tomato season comes around. So, expansion must take place.

I have a slightly sloping backyard but it is in full sun, near a water source and the kitchen so it makes for a perfect spot. The grass is sparse from years of neglect and drought so scraping that away will not be troublesome. I will be using raised beds since the soil in the backyard is poor and will set them up to work with the slope. The plan is to utilize ten to twelve inch wide boards in a four by eight pattern. I am planning on building five to eight beds if room allows. That gives me room for the onions, potatoes, tomatoes, herbs, lettuces, peppers and sunflowers we want to grow.

I had a lot of fun choosing seeds this winter. Most of you know that I love the book Animal, Vegetable, Miracle by Barbara Kingsolver. In her book she goes into great detail of the kinds of vegetables that she and her family grow in their Appalachian garden. So, in my research, I found Seed Savers Exchange located in Decorah, IA, www.seedsavers.org. There I found several of the vegetable seeds mentioned in Barbara's book which would work in our zone. Most of these seeds are heirlooms and have been saved for several decades and even further back. Many of these were found in our grandparents victory gardens during the first and second world wars.

I chose the Yellow Onion of Parma for its size and storage ability. Right now, it and the long red onion, is on the heat mats in the greenhouse. Green shoots are up about four inches and as soon as the beds are built and filled with soil they'll hit the ground. We eat a lot of onions so two eight foot rows will go in. On the other side of the onion bed goes the lettuces. Asian baby leaf, mesclun mix, and buttercrunch will be sown the first of April and then again every three weeks until it is too hot. Lettuce is not happy after mid-June in the south. I will sow a fall crop which will grow until a killing frost takes it out. For the tomatoes, I chose some very interesting old timers. Silvery Fir Tree tomato has been around for hundreds of years originally coming from Russia. It is an early producer. Cherokee Purple and Red Brandywine will go in as well as two I couldn't resist because of their names Isis Candy Cherry and Jaune Flamme. I also chose Martino's Roma based on Barbara's description of her spaghetti sauce's best ingredient. Of course I will add in Pat's Health Kick and German Stripe and some Celebrity to round out the tomato harvest. After all, I am trying to make enough sauces, pestos and pastes to last us through to next tomato season. For the peppers I chose Purple Beauty and Quadrato Asti Giallo which is a yellow and green mix with a very sweet flavor. We're even giving potatoes a try so I ordered a patriotic grouping of Yukon, Red and All Blue. And of course I have to try the fingerling potato, LaRatte, from the book.

Well, now that the plan is out there and published so to speak, I guess that makes it so. The kids are on spring break so we'll get wood and soil and get to work. Will post some pictures as things progress. I can't wait for that first tomato sammich.

Blog Contest Winner Announced

Danielle (Green Womyn)
You were chosen as the winner of The Essential Herbal subscription blog contest winner at my blog Possum Creek Herb Farm. An email was sent to you a moment ago letting you know what you should do next.

Congrats!

Herb Blog Group Contest

Welcome to our Herb Blog Group Contest!
For the week between Friday, February 27 and Thursday, March 5 you can enter simply by entering a comment in response to this blog entry and take a chance at winning a full year’s subscription to The Essential Herbal Magazine! The Essential Herbal is written by, for, and about herbie people and the things they love. It is a grassroots publication that talks about the things you want to know when it comes to herbs.

The following blogs are also participating, so stop over to enter with them for additional chances to win AND the chance to explore some cool blogs. If you are already a subscriber, we’ll just add the free year on the end. Be sure to leave an email addy in your response so that we can reach you if you win!

Possum Creek Herb Farm
Blessings of an Herbwyfe
Garden Chick ***
SunRose Aromatics ***
Herbs from the Labyrinth ***
Patti’s Potions ***
PrairieLand Herbs ***
Aquarian Bath ***
The Rosemary House ***
Natures Gift ***
Torchsong Studio ***
The Essential Herbal ***

*** These blogs will be having contests for the next 10 weeks. Be sure to come back!

Victory Garden Challenge

Over the past couple of weeks we have been spending time with our local Master Gardeners groups here in Hamilton County. Each year we visit the group presenting an herb program. And each year we come away renewed by their passion and vigor for gardening. This year the group is sponsoring several community gardens throughout the Hamilton County area. One in particular at the Chattanooga Food Bank is going to be extremely useful and from the discussion of their plan a very beautiful garden.

As my readers already know I am a pretty passionate gardener and it seems that now more than ever (and I won't spoil this post with talk about the economic situation) I see a need for more vegetable gardens to be planted for my family and for the community at large. Our grandparents had a name for those gardens. Victory gardens. Back during WWII people were asked to grow more of their own food so that that tin that vegetables were packaged in could be used in the war effort. People were scrimping and going without anyway so growing their own vegetables and then harvesting and preserving those vegetables were extremely important.

Last summer we had a small garden here in the backyard. It was more of an experiment to see if there was enough time to handle yet something else in the schedule along with whether there was enough sun to produce the tomatoes and peppers, fennel, basil, squash, cukes and lettuce. I found that there was indeed enough time in the schedule and plan to add another 500 square feet of beds this year. I even heard Pat mention she was going to add on to her 30x60 bed this spring as well. I think 50 tomato plants went into her garden last year. My plan with the raised beds is to grow tomatoes in one bed, lettuce in another, potatoes in another and so on. Leaving enough room between the beds to scrape away the grass and layer with mulch to keep the mud down will keep us from having to weed wack or mow around the beds. I will start blogging the operation once beds start going in. I am hoping the Master Gardeners will let me know how their projects are going or even email me some pictures of their new gardens.

So, back to the challenge as this blog was titled. I challenge anyone who wants to save a few dollars on their grocery bill, get some exercise, get their children away from the T.V. and video games to foresake some of their back yard, side yard or even front yard (which ever gets the most sun) and put in a Victory Garden. I would love to hear your comments on your plans, successes and yes, even the failures. Tell your story. Talk to your neighbors and see if they would like to build a garden for the whole neighborhood. Use a vacant lot or a portion of ajoining lots if you really like your neighbors. The great thing about gardens is the friends you will make, the food you will grow and share.

And for those of you who live in the Hamilton County, TN area, join us at the Chattanooga Market. We will have some wonderful herbs and vegetable plants to get you started.

Taste of Herbs

Possum Creek's Taste of Herbs e-cookbooklet is now available at our website, http://www.possumcreekherb.com/tasteofherbs.html . A culmination of our very favorite tried and true recipes all in a compact format. Along with recipes in categories such as main dish, desserts, salads, and breads you will find tidbits on growing and using herbs throughout. For $5.00 the cookbooklet will be emailed to you in an Adobe pdf. As an added bonus you will find a coupon for a free herb plant to be redeemed on your next order or at the Chattanooga Market. Please order through our website.

Note: our website cart is charging $1.50 for shipping which we will remove when we process your order.

New First Farmer?

Apparently, it is cool to farm now. Really, we thought it was cool many years ago, but now the new First Family is planning on digging up some of the south lawn and planting veggies and fruit trees. Check out this link for more info, http://whitehousefarmer.com and then check back here later to see what we're going to do with our backyard.

Rosemary Trees ....wailing and lamentations

Ah yes, the Rosemary tree. Admit it. You bought one or even more than one this holiday season? It's okay to admit it. You aren't alone. The big box stores and many nurseries were selling them like hotcakes. Well, okay, more like mini-pancakes that you pop in the microwave to warm up. It is after all, an economic crisis, so many of you who looked at them might have put them back on the shelf. But those of you who bought them have all come to the same fork in the road. And you're calling or emailing me during your travels.

Why? Simple. The Rosemary tree is dying. Oh my gosh! Dying! How could that be? I paid good money for this plant! I am loving it, watering it, talking to it and it is ....oh gasp....dying!

Okay, first...Rosemary is not a TREE! It is an herbaceous perennial. Meaning it is classified as an herb (which gives me the ability to talk about it with some knowledge...convenient isn't it?), it hails from the Mediterranean portion of the world meaning it likes hot sunny days in rocky soil with minimal amount of moisture. I know what you're doing right now. You're looking at that gallon container thinking to yourself...hmm, that's not rocky soil. Nope, it's not. Not even close. Most of the sculpted (more on that in a minute, bear with me) Rosemary trees are grown in a very warm climate or in a greenhouse in a very warm climate so they can grow large enough to pot up for holiday sales. Usually nurseries in California handle this type of product. Here's the trick though. If you will gently separate your Rosemary tree in the middle you will find not one but likely three stems or trunks depending upon how large the tree is by now. What the growers of these trees do is scrunch at least three smaller Rosemary and then once it grows a little larger, sculpts the scrunched together Rosemary into its tree-like shape. They then feed and spray the Rosemary with pesticide to ensure that bugs don't hide down inside the thick foliage. They are then shipped all over the U.S.

So, why are the Rosemary trees dying? They do not like their environment for the most part. Living inside the house in a smallish pot does not make them happy. They like being outside in a garden or in a really, really large pot. They have been scrunched together for months at a time and portions of the plant have never seen sunlight. That portion is going to die. And last but not least, they are probably being over watered because you all are loving and kind hearted people who want to help the plant live by giving what it doesn't want...water.

If your Rosemary tree is not dead or starting to die yet then I suggest taking the Rosemary out of the pot and gently pry the plants apart. Trim each of the plants that you pull out of the pot and plant them in individual pots that are much larger. They'll look scraggly and funny for awhile. Come spring when the ground warms plant them in a well draining area in full sun.

OR...throw the whole mess out and order some healthy and naturally grown Rosemary from your favorite herb farm. :) Shipping begins in March weather permitting.

New Year's Ramblings

It's the first Sunday of the New Year and I am already missing the Market. It's been about a month since we all packed up our wares, gave out goodies and hugs, and headed for home. Totes, bags and containers are still packed. The holidays and the boys on vacation have sapped a little of the energy level, but there is always tomorrow. There isn't alot left over from the Holiday Market so it is really all about taking a quick inventory, washing out the big display jars and finding a spot to put it all in. The Holiday Market is always festive and fun and this year was no different. However, I can't wait to start rolling the carts back in at the end of April, 2009, loaded with herbs, vegetables and perennials. The greenhouses are already full and I am at that stage again that I come to every winter of wondering where the next potted up tray of rosemary, sage, thyme or stevia is going to go. But, where there is a will there is always a way. For those of you that are sitting and drooling over the plant catalogs that are falling out of your mailbox, circle your choices, plan your gardens and then wait a few months. April will be here before we know it. You know if you order plants right now this very minute they will be tiny and frostbitten when they hit your mailbox. Wait for the lush, healthy herbs and veggies you have come to know us for. Now is a really good time to draw out your gardens and plan for what you want to grow for your family. Come down to the Chattanooga Market on April 26, 2009 from 12:00-5:00. We have asked Chris and Paul for a little bit bigger of a spot so we can bring as much as possible. Maybe they can squeeze another two feet into the floor plan. :)

The holidays were great this year. Very low key and almost stress-free. Many of the gifts we gave our family and friends were thoughtful and useful and were well received. We also connected with some family and friends we hadn't seen in awhile. The weather has been a little inconvenient with nine inches of rain in December alone, but oh, do we need it. We actually finished up the year being only a few inches down according to the local weather dudes. Here at the farm, the pond is still full, the grass is still soggy and leaves are permanently glued into the goopy mud. I think we have had plenty. More is coming later this week.
New Year's Eve was a lot of fun this year. Mom turned a spectacular age this year so we all went to our favorite hometown restaurant, Flavors of Italy. Located in Soddy Daisy (where everybody is somebody), Flavors of Italy is owned and operated by a true Italian family. The restaurant was decorated for the holidays with noisemakers and champagne for all the adults. If you are ever in Soddy, Flavors of Italy is open Tuesday thru Sunday. Mamma Mia!

This week the kids head back to school and I am heading back to the greenhouses full time. Much of the vacation was spent keeping the plants either warm or cool depending on their needs. Seed starting all of the annuals is on the agenda this week. That's right! Basil, dill, cilantro, and other flavorful annuals will be seeded this week and ready for purchase in late March. As many of you know we do not publish a plant catalog anymore. With 90% of households hooked up to the internet we made it easy to visit our website and choose your plants from there. Shipping will begin in March weather permitting.

The phone has been ringing with the all important questions about the Rosemary trees that everyone purchased over the Christmas season. The "what happened to my....., it is dying!...and how can I keep it until spring" questions will all be answered in the next blog. Until then....

Merry, Merry Christmas

Merry, Merry Christmas from all of us here at Possum Creek Herb Farm. May we all have a safe and prosperous New Year.

Holiday Market Wraps up the Season

It's December and I already miss the homegrown tomatoes. The two green ones I bought from Rainbow Hill Farm turned red and were eaten two weeks ago. I think I am a tomatoaholic and now have to get back on the dry wagon for the winter. Fortunately for me the pantry is full of tomato sauce and salsas to get me through until late June. I hope.....

If you are a market goer you know what the first weekend of December means! And if you have never been to the Chattanooga Market and you go this weekend you are in for a serious treat! It's the annual Holiday Market at the Chattanooga Market. Vendors will be selling their wares for the last time this weekend. Saturday the market will be open from 10:00-8:00 with lots of festive Christmas music, food and fun. Sunday, the market will be open from 12:00-6:00 and will be celebrating Winter Roast with lots of coffees to try and purchase. Note the time change this year. The market will not be open on Friday night as in years past so the managers extended the hours so everyone can enjoy the festivities.

If you are still maintaining your local challenge and purchasing as much as possible within 100 miles of your home then this weekend is perfect for you. Fresh bread, cookies, cakes, pies, fudge, sauces, jellies and salsas for the foodies while the pampering ones among us can stock up on lotions, potpourri, bath brews, rubs and heat packs for those winter evening aches and pains. Got a blank spot on that Christmas tree? Handmade ornaments may be the answer. Got a hard to buy for relative? How about a fresh wreath, birdhouse, pair of earrings, a copper fountain, or even a hand hewn piece of furniture could fill the stocking of the hardest to buy for. I treated myself to a beautiful handknit scarf a few weeks ago. I get compliments wherever I go and stay cozy too.

Come see us this weekend! Get yourself a warm spiced lemonade and enjoy the last market of the season.

Settling in for a long winter's nap

Thanksgiving Day has come and gone. It has been a plentiful year in our local world (that's another entry) with the end of harvest season meal highlighting much of our labor from the summer and early fall. In the weeks ahead the farm will eating much that has been put by thanks to the gardens and the farmers market. It will soon be time to plan next year's gardens, sowing seeds for early lettuces and other early spring crops. Time really does move fast but we can always plan for what needs to come next.

The kids and I are back in the greenhouses today wearing off all the turkey and pies we consumed yesterday. Smokey, the farm's mouser, thought the empty heat mats were an appropriate place to take a nap. She loves coming in the greenhouse and settling down for an hour or so while someone is in there with her. And no, for those of you thinking this out loud, we have never accidently locked her in. She always comes when we call since she doesn't like getting dripped on when the condensation beads up on the greenhouse interior in the late afternoon.

There is still plant material that must be potted up for next spring sales. Not as much as a month ago but still enough to ensure someone is working with the dirt for at least another week or so. It goes fast when the kids help. They aren't the most enthusiastic of workers at times, but they can fill cups quicker than anyone I know. I think a little pocket change is a good motivator in times like this. The goal is to get at least 5 plug trays finished which works out to about sixteen or so trays of four inch cups. That's a couple hundred cups so a good day's work. Now to figure out where the trays will go. The greenhouses are filling up quickly.

Oktoberfest....Brats, Beer, Produce, Fun!

The hot steamy weather of summer is rapidly fading from memory. Apples, crispy fallen leaves, clear blue skies and crisp cool temps are here! For the past seven years the Chattanooga Market has hosted a one day event called Oktoberfest. Brats, beer, weinie dog races and lots of good fun highlighted the day. This year our new market management thought that one day just wasn't enough. So they set aside a whole weekend to host this event and what an event it will be. Events start early and all are centered around the Chattanooga Market facility, First Tennessee Pavilion on Saturday, October 25th and Sunday October 26th. Vendors, food, music and lots of fun will keep you busy all weekend long. Visit www.chattanoogamarket.com for a complete list of activities.

Possum Creek will be there with some new items just in time for the harvest and holiday seasons. Bath brews to soothe the soul, potpourris to delight the senses and an array of plants that can still be planted in the fall will be available. We have been busy over the past few weeks putting together a cookbooklet just in time for autumn cooking. Living wreaths and containers suited for sheltered areas are coming too.

Come find us at Oktoberfest Saturday 10:00-6:00 and Sunday 12:00-5:00 EST!