We’re supposed to have a long stretch of rain. I love the grey skies, the cooler weather, the scent of rain in the air before it hits. Unfortunately, I’ll be spending most of my day at my desk with the window open rather than out on my porch. I did take a few photos of the mostly wild flowers in my yard to bring in a little of the outside.
Pink Evening Primrose Flowers
These are pink evening primrose. I haven’t really explored any medicinal or nutritional value they might have. I know evening primrose is a big one for aiding in hormonal issues. I’m not sure if this variety carries the same benefits, however.
Sunflowers
These are sunflowers, with a few of the pink evening primrose peaking out from under them. These produce smallish flowers but get really tall, like 6+ feet. I’ve heard that you can cook the flower buds and they taste like artichoke. I may have to try that this year.
Honeysuckle Flowers
Japanese honeysuckle. I know this is an invasive plant and I should hate it. It smells so pretty, though, and the flowers are beautiful. I also learned last night that it has salicylic acid in the leaves and flowers and can be used as a mild pain reliever. (Salicylic acid is aspirin, so don’t try it if you are allergic and always consult your doctor before trying any sort of new medication, natural or not.)
Common Hedge Parsley?
I think I’ve finally identified this final flower. For years, I’ve searched online and used my Picture This app and haven’t seen anything that looked quite like what is growing in my yard. Today it identified it as common hedge parsley. From what I’m seeing online, that seems to fit. While hedge parsley is edible, the look-alike poison hemlock is clearly not. For that reason, I think I will leave it to the bugs and bees to sample.
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With the cost of everything going up, many people are turning to gardening as a way to save money on food. Depending on your location or gardening experience or abilities, a fruit or vegetable garden may seem daunting or just not possible. One way to get started that doesn’t require a huge amount of space is planting an herb garden. Dried herbs from the store are pricey, so growing your own still can help your budget while giving your food loads of fresh flavor.
Starting Your Herb Garden
Choosing Your Herbs
First you’ll want to choose the herbs that you’ll plant. You might have a hard time doing this because of the huge scope of herbs available. The most practical way to choose is to do what I did; look at what you have in your kitchen. By planting your own collection of the herbs you already use, you know you’ll get the most use from your garden. Some of the herbs you might start with include rosemary, sage, basil, dill, mint, chives, and parsley.
Don’t feel that you have to only start with these, though. If there’s an herb you’re curious about, give it a try. If plant medicine is something that interests you, research and plant a few basics like lavender, catnip or lemon balm.
Location
When choosing an area to put your herb garden, you should remember that the soil should have extremely good drainage. If the dirt gets watered and stays completely saturated, you have no chance of ever growing a healthy plant.
One way to fix the drainage problem is to dig a foot deep in the soil, and put a layer of crushed rocks down before replacing all the soil. This will allow all that water to escape, thus saving your plants.
Another way is to build a raised bed. This allows you to fill the bed with a suitable soil mix without having to dig down deep into your existing soil. Raised beds can be made from timbers, bricks or any suitable material you have available.
If you are incredibly limited on space or don’t have a yard at all, herbs are perfect for container gardens.
Getting your plants
When you are ready to begin planting herbs, you might be tempted to buy the more expensive plants from the store. However, with herbs it is much easier to grow them from seed than it is with other plants. Therefore you can save a bundle of money by sticking with seed packets. If you’re a little impatient (like me), a selectively chosen plant or two is nice for some greenery to tend while you wait for the seeds to sprout.
I personally haven’t had much luck with starting lavender or rosemary from seed, so I would choose those to get as a small plant. Plants in the mint family and basils do really well from seed, so save your money on those.
Once mints start growing, they can get out of control. The best way to prevent this problem is to plant the more aggressive plants in pots (with holes in the bottom to allow drainage, of course).
Harvesting from Your Herb Garden
When it comes time to harvest the herbs you have labored so hard over, it can be fatal to your plant to take off too much. If your plant isn’t well established, it isn’t healthy to take any leaves at all, even if it looks like it isn’t using them. You should wait until your plant has been well established for at least a few months before taking off any leaves. This wait will definitely be worth it, because by growing unabated your plant will produce healthily for years to come.
It’s a good idea to harvest from the ends of the plants as needed throughout the growing season to keep the shape and encourage new growth. The end of the season is when you’ll want to harvest and dry more of the plant for storage. Do check recommendations for the specific herbs in your garden as not all are the same.
Storing Your Herbs
Once you’ve harvested your delicious home grown herbs, you’ll want to use them year round. The easiest way to store them is drying. If you have a safe place to hang them to air dry that isn’t overly humid, that is the simplest. I also think this way preserves the most color and flavor.
You could also use a food dehydrator on the recommended settings. If not, don’t worry. You can dry them in the oven. This is easily achieved by placing them on a cookie sheet and baking them on the lowest setting, usually around 150 degrees Fahrenheit for 2 to 4 hours. After they’re sufficiently dried, store them in an airtight container such as a Ziploc bag or glass jar. I think they look beautiful in glass jars, so save any you get to upcycle as herb storage.
During the first few days of storage, you should regularly check the container and see if any moisture has accumulated. If it has, you must remove all the herbs and re-dry them. If moisture is left from the first drying process, it will encourage mildew.
Herbs are a fun, easy and useful way to get into gardening no matter what your space. I encourage you to give it a try.
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It has always bothered me that only certain plants are seen as acceptable and others are weeds that must be pulled or poisoned out of our yards. When you consider that the so-called weeds require fewer resources like water because, if left alone, they grow like, well, weeds, it makes even less sense. Why remove a low maintenance plant and replace it with something high maintenance? This thinking got me researching the uncultivated plants that grow in my yard and in my neighborhood. To my surprise, many of the weeds are actually wild edibles that are often highly nutritious or medicinal.
Even though we live in the city, our large lot provides plenty of variety of wild edible plants. I’ve found the Picture This app very helpful for identifying the plants in my yard. Here’s a few of the most common I’ve found.
A few notes on Safety with Wild Edibles
If you decide to look around your neighborhood, please, be sure you know for sure what plant you have before eating anything. I recommend checking multiple sources. Foraging for wild edibles is fun, as long as you use caution and only eat the plants you are 100% sure about.
I’m finding that most wild greens are high in oxalic acid, so it’s important to not overdo it and be extra cautious if you have any medical concerns.
Henbit
Henbit, or Lamium amplexicaule is very common to see in early spring. It gets it’s name because chickens love it. As one of the first flowers of the year, it is an important food source for bees, so be mindful if you choose to harvest any.
A member of the mint family, henbit is rich in vitamins and minerals. You can eat the leaves and flowers raw in salads or cooked. Tea made from henbit is also thought to reduce stress and anxiety.
Wood Sorrel
Wood sorrel is super easy to identify. It’s a little shamrock! The wood sorrel we have produces little yellow flowers and has a lemony taste. My favorite part are the little seed pods. They look like teeny tiny okra and taste like lemon candy.
Wood sorrel is delicate, so it’s best to eat it fresh. Like many foraged plants, it’s high in oxalic acid, so don’t eat a lot and proceed with caution if you have any condition that would make oxalic acid especially dangerous.
Sunflowers
Did you know that you can eat more than just the sunflower seeds? The entire plant is edible! The leaves are eaten like spinach or brewed into tea. The petals and roots can be made into tea as well.
Dried sunflowers waiting to be made into tea, balms and soaps.
Flower buds can be cooked and eaten. I haven’t tried it yet, but I read they taste similar to artichokes. Apparently the stems taste like celery, and make a tasty snack. In addition to tea, the roots can be steamed, roasted or eaten raw.
Sunflowers are high in vitamins, minerals and antioxidants. Sunflower leaves are thought to help with inflammation when applied topically as a poultice or drank as a tea. The tea is also supposed to be good for sore throats.
Want to learn about more wild edibles?
I started with the most common and easily identifiable plants, but there’s so many more I can share just from my own yard. Let me know if you want to learn more or share your own experiences in the comments below.
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Shop Sale!
All items in my shop are 15% off until Friday, July 16, so please, check it out. Here’s just a few of the things you’ll find.
After years of living here, we finally planted an actual garden this year. These aren’t all of the plants, but they’re the ones that are doing the best so far. In the future, I’ll have to update as the others get more interesting, and share about all of my container plants, too.
Bell Peppers
I honestly have no idea how big I should let these get before harvesting. I know they will change color, so while I do enjoy green peppers, I figure letting at least a few turn red will let me know when they’re ready.
Green bell peppers
Tomatoes
We planted a couple of varieties of tomato plants, then a neighbor gave us a few more, so we should have lots of tomatoes this year.
Green tomatoes
Those lovely tomatoes on the bottom got so big that they started to break the plant. Chris harvested them, and I did the yummiest thing I could think to do with green tomatoes: fry them.
Jalapenos
We have one jalapeno plant, and it’s an overachiever. We’ve already harvested four peppers and there’s about a dozen more currently on the plant.
Jalapenos
You can see a few in the photo. There’s more hiding behind the leaves.
Pumpkin
The pumpkin was kind of an accident. We left an uncarved pumpkin sitting out front all winter. After the freeze in February it split and all the seeds were exposed. I through some soil on it and ignored it. Before long, we had about a million little pumpkin plants. I transplanted a few to the garden area and they’ve taken off.
Pumpkin plants.
Some of the pumpkin plants left in the front were huge, but they took over the walkway and started getting damaged from the dogs walking through them, so we removed them. Hopefully these will continue to grow. It would be so cool to have pumpkins from our own garden this fall.
Beans
A few months ago, my clumsy self picked up a bag of pinto beans the wrong way and spilled a bunch on the floor. I decided to try to sprout them by soaking. When they sprouted, I planted them in the garden. These three plants are the survivors.
Three little bean plants.
I have no idea if they need more support than just being allowed to climb the fence. I guess we’ll see.
Amaranth
The last major plant that’s taking off is, unsurprisingly, the amaranth. Amaranth literally grows as a weed around here, and we actually started our amaranth patch from weeds. The leaves are an awesome spinach replacement, and the seeds can be cooked or ground into flour. So far we’ve never harvested the seeds, but we do use the greens. It is important to note that they do contain a lot of oxalic acid, so you have to be careful of that. I’ve heard blanching helps to reduce the amount of oxalic acid, so I do that when cooking with amaranth.
Here’s a video of Chris harvesting some of our amaranth, filmed by Beckett.
What are your favorite things to plant? If you’ve been gardening this year, I would love to see.
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Shop Sale!
All items in my shop are 15% off until Friday, July 16, so please, check it out. Here’s just a few of the things you’ll find.
Have you ever heard of a hummingbird moth? I hadn’t, until one day I saw this little creature that looked like a cross between a bee and a hummingbird buzzing around our Chaste tree. Luckily it didn’t mind me at all, so I was able to get a few pictures of them.
It’s in the bottom right corner, if the business of the Chaste flowers make it hard to find.
I really wasn’t sure what to think at first. It’s size and tail made me think of a hummingbird, but it had antennae. In person, the wings moved so fast that they were hard to see, just like a hummingbird, and it hovered more like a hummingbird than a bee. Fortunately, a quick Google search of “bee hummingbird” was all it took to find out more about this fascinating creature.
I’m a little surprised that I haven’t seen one before now. They are a bit rare, but tend to love honeysuckle, and our yard has lots of honeysuckle. I guess this one prefers the colorful purple blossoms of the chaste tree.
I’m pretty sure the one I saw is a Hemaris thysbe, or hummingbird clearwing sphinx moth. I am a little concerned, as hornworms are the larval stage for the hummingbird moth, and hornworms love tomatoes. All of our tomato plants are in the back yard while most of the big flowering plants are in the front, so hopefully that will help keep them away from the tomatoes. So far I haven’t seen any of the hornworm caterpillars near the tomatoes.
We absolutely saw a few of these huge caterpillars in the front yard earlier this spring, though. They’re kind of hard to miss. If I had known the awesomeness they turn into, I might have attempted to watch the process somehow.
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