Tag Archives: Basil for Dallas Gardens

September in the Garden

Posted on September 30, 2023 by Dallas Garden Buzz

September 30, 2023

Dear Friends,

I am reposting this on the last day of September because we had a few technical difficulties with our video last week. If you love basil or basil in a flower arrangement, you will eat this up! So please watch.

Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as  cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?

Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!

Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.

In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:

Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.

Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence.  Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements.  But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!

Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.

A few additional observations from my garden:

*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.

*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.

*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.

Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.

Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.

September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!

Linda Alexander, Dallas County Master Gardener Class of 2008

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September in the Garden

Posted on September 20, 2023 by Dallas Garden Buzz

Something in the air feels refreshing and hopeful. Summer heat is beginning to drift away as  cooler nights carry us into autumn’s blissful welcome. Have you felt the delicate whisper of magic moving through the trees as leaves are beginning to reveal their fall color palette?

Our landscapes seem grateful for the transition to rainy days filled with a nourishing gift from the heavens. Plants that were scorched and spent from the blistering heat of summer have lifted their heads in gratitude for the cool breezes of our beloved fall weather. Spending time outdoors is, once again, a delightful and long-awaited experience. Autumn is the season to embrace soothing moments of tranquility in the garden!

Plentiful is one of many ways to describe the variety of botanical options available to us over the next few months. For September, our featured plants are the following: Basil is brimming with a colorful, rich display of foliage that will be used in various ways; some for filling in open spaces of fragrant arrangements, others for making tasty pesto for the freezer. Turk’s Cap survived the summer and is now ending its seasonal performance while the strong stems and slightly rough leaves of Lemon Verbena plodded through the heat of summer with steadfast determination.

In April, my raised stone garden bed was planted with a half dozen, or more, different types of basil. They continued to grow lush and beautiful with blossoms appearing as summer progressed. It was a happy place for bees and butterflies to visit daily. Several varieties I especially enjoyed were:

Balsamic Blooms: Vigorous grower with bright green leaves and deep, purple blooms appearing simultaneously. Both leaves and flowers are edible. Wonderful for pesto, garnishes and more.

Cinnamon Basil: Once again, volunteer plants from last year’s seeds filled one side of our gravel driveway with their showy presence.  Their aromatic cinnamon fragrance is a treat for the senses when used for indoor arrangements.  But I couldn’t resist making several Cinnamon Basil Cakes to share with friends!

Basil, ‘Magic Mountain’: A strong contender for its ornamental value, this plant displays large, deeply colored flowers all summer long. The purple-hued dark green leaves are showy in floral arrangements as well as adding flavor to pesto, sauces, salads and meat dishes.

A few additional observations from my garden:

*Favorite basil for the honeybees: ‘Magic Mountain’ was like a bee magnet throughout the entire summer, especially during the early morning and late afternoon hours. Hundreds of foraging bees buzzed around the blossoms drinking in the nectar. They weren’t even bothered by my camera lens just inches away from the activity.

*Best basil for using in an arrangement: ‘Red Rubin’ proved to be a prolific grower with its coppery, purple leaves and small pink flowers. It offers an interesting branching structure that serves any arrangement well. Next spring, I’ll be using it throughoutmy garden.

*Basil with the most dramatic appearance: ‘Balsamic Blooms’ There’s a good reason why this variety received the Texas Superstar rating. Brilliant, green leaves embracing tightly formed purple blossoms make a striking appearance in the garden.

Turk’s Cap survived the summer heat and is now giving us a final showing. This perennial dies to the ground in winter but emerges in early spring. It’s another great native plant for Texas landscapes attracting bees, butterflies and hummingbirds. Growing up to six feet tall, use it as a background plant alongside other natives suited for a natural growth environment.

Lemon Verbena is my perennial herb of choice and one that I feel saddened to bid farewell to when our first freeze arrives. It was over thirty years ago that lemon verbena captured my attention. During that time, I’ve made countless loaves of lemon verbena bread to share with family and friends who gratefully extend their appreciation. And, of course, every morning from April until November a fresh sprig of lemon verbena garnishes my oversized glass of green tea.

September gently sweeps us out of summer and into the refreshing music of Autumn. Let’s embrace the melody!

Linda Alexander, Dallas County Master Gardener Class of 2008

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Summer Song

Posted on August 19, 2020 by Dallas Garden Buzz

Have you discovered a summer symphony of enchanting sights, aromatic smells and textural pleasures playing in your garden? Does the air around you seemed to be filled with an overture of sweet and elegant melodies?

Let’s meander along the herb scented pathways together. Pause to listen as the music of the morning opens your senses. Find solace in nature’s serenade.

 

Papalo, sunflowers and juicy peaches soothe the spirit

 

Hoja Santa, and society garlic blossoms play a peaceful rhythm.

 

Celeste fig and purple basil create a pleasing tempo.

 

Okra leaves and blue borage in perfect harmony.

 

Carrot blossoms, eggplant leaves and lemon thyme keep up the beat.

 

Zucchini leaves and blossoms give garden sage a smooth, silvery sound.

 

Sweet potato leaves and balsamic basil for a jazzy little tune.

 

Cinnamon basil and scented geraniums (chocolate and peach) hit those base notes.

 

Lemon verbena in an encore performance.

Linda Alexander

More seasonal flower arranging inspiration-Bundles of Love

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Cinnamon Basil in My Driveway

Posted on July 21, 2020 by Dallas Garden Buzz

Most of the instructions for growing cinnamon basil in your garden mention things like, dig a generous amount of compost or well-rotted manure into the soil before planting. Other sources suggest that it prefers rich, loamy soil.

Cinnamon Basil thriving in Linda’s gravel drive

That leaves me somewhat perplexed. For the fifth year in a row, a patch of robust, healthy cinnamon basil plants are once again growing in our gravel driveway. And, it continues to multiply with each passing year.

If you happen to be intrigued, here a few things to know about this very aromatic and easy-to-grow herb that has much to offer.

Cinnamon Basil is from the mint family, Lamiaceaea. Its slightly serrated, dark green, shiny leaves with reddish-purple veins can resemble certain types of mint. Cinnamon basil plants contain cinnamate, a compound that gives the herb its spicy aroma and cinnamon-like flavor.

If left alone, cinnamon basil will surprise you with its true beauty. From July to late September, lavender spiked blooms are in full display creating a picture-perfect experience not to be missed. But if you feel inclined to grow full, bushier plants, snip the tips as soon as they appear any time during the growing season. Expect your plants to eventually reach about three feet.

Cinnamon basil will thrive in well-drained soil (or gravel) receiving about 6 to 8 hours of bright sunlight per day. Harvest the leaves often and use in two of our favorite recipes, Cinnamon Basil Ice Cream and Cinnamon Basil Swirl Cake. Consider using it as an attractive garnish or to flavor hot drinks or other dishes.

Cinnamon basil in an arrangement of complimentary colors by Linda

In addition to its culinary uses, cinnamon basil makes a stunning addition to floral arrangements. While beautiful as a stand-alone plant, it compliments flowers in the lavender and pink or blue color range. I especially enjoy using it with blue hydrangeas, purple calyx, tulips and roses. Cinnamon basil will please you with its gentle, fragrant scent each time you enter the room.

(Little known fact: Cinnamon basil was taken into space by the Space Shuttle Endeavor during STS-118 and grown in an experiment in low Earth orbit on the International Space Station).

Linda Alexander

The recipe for Cinnamon Basil Cake is below. If you would like to the recipe for Cinnamon Basil Ice Cream, ask for it in the comment section.

Cinnamon Basil Swirl Cake

Cinnamon basil is loved by master gardeners. It reseeds freely and has a delicate purple blossom. You’ll be captivated by its cinnamon-like aroma and taste.

Ingredients for Cake:
2 tablespoons minced cinnamon basil leaves
1½ cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon coarse salt
6 tablespoons unsalted butter, softened
¾ cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 teaspoon baking soda
Ingredients for Swirl:
⅓ cup sugar
2 tablespoons (packed) light brown sugar
2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 350˚F. Grease a 10-inch spring form pan.
2. In a small bowl, whisk together cinnamon basil leaves, flour, baking powder and salt; set aside.
3. In a large bowl, beat butter and sugar on high speed until light and fluffy. Beat in eggs, 1 at a time until fluffy and well blended. Beat in vanilla.
4. In a small bowl, whisk together sour cream and baking soda until smooth. With mixer on low speed, beat half the flour mixture into the butter mixture just until blended. Beat in sour cream mixture, then remaining flour, beating just until blended. Spread into prepared pan.
5. Make swirl. In a small bowl, whisk together sugar, brown sugar and cinnamon. Sprinkle evenly over batter; swirl into batter with the tip of a knife, being careful not to touch the knife to base of the pan.
6. Bake cake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely (or nearly so) on a wire rack before removing pan side and slicing. Serve warm or at room temperature.

Yield: 8-12 servings

Special Offer:

Linda is digging up cinnamon basil and potting it in 4 inch pots to share. She will leave it for pick-up on the table in the edible landscape of The Raincatcher’s garden. 12 pots will be there, one per person. Come after noon today, Tuesday, July 21 to pick up one for your garden.

We have written quite a bit about basil. Type in basil in our search box and spend the afternoon reading about how to grow it, how to cook with it, and learn about all the many varieties.

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Garden Water…Herbal Infusions and Flavors

Posted on July 10, 2020 by Dallas Garden Buzz
Infused Herbal Water

No matter the season, there’s always work to be done in the garden. Seasonal challenges many times involve weather related temperature extremes serving as the determining factor. In north central Texas, we typically get socked in with sweltering temperatures mid June to early September. This week is no exception. The forecast is for temperatures over 100°. Our weather forecasters have advised caution for any type of outdoor activity. Staying hydrated is of supreme importance as we are reminded to drink lots of water. 

While doing those garden chores, how about some fresh ideas using herbal infusions to flavor your water? Easy to make and so refreshing, follow these simple steps for a cool thirst quencher:

Select the fruits, vegetables and herbs of your choosing

Give everything a gentle wash

Fill a pitcher with tap or filtered water

Add your preferred combination

Refrigerate and allow the fruit and herbs enough time to infuse the water

Fruit and herbs should be removed after 10 hours, or less, but continue to enjoy the water

Create a different flavor combination each day

At Raincatcher’s, taking a water break is a tasty and satisfying experience. We enjoy our time to “pause” and visit with each other. Sipping on herbal infused water gives us that refreshing lift needed to continue caring for our beloved gardens.

Thirst no more!  Here are the herbal infused waters from left to right in the picture above:

Cucumber, Salad Burnet and Borage Blossoms (Starla’s favorite)
Watermelon, Watermelon Flavored Mint
Orange Slices, Blueberries, Lemon Verbena (Linda’s Favorite)
Lemon and Lime Slices, Pineapple Sage
Strawberries, Balsamic Blooms Basil (Ann’s Favorite)
Apricots, French Tarragon

Other flavorful combinations to try:

Parsley and Lemon
Peaches and French tarragon
Cucumber and lemon thyme
Grapefruit and rosemary
Lavender and lemons
Oranges and sage
Strawberries, blueberries and mint

Look for seasonal inspiration in your garden and be creative with your combinations.

Linda Alexander

Photo by Starla Willis

Note: When using borage flower heads for culinary purposes, pick off by grasping the black stamen tips and gently separating the flower from its green back. Sprinkle over salads, or use to flavor water and other beverages.

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Grow Now!

Posted on March 19, 2020 by Dallas Garden Buzz

Dallas County Master Gardener volunteers at the Raincatcher’s Research, Education and Demonstration Garden of Midway Hills share your concern for eating healthy during these uncertain times. We’ve put together a short list of ways that you can start growing and harvesting seasonal crops over the next few weeks and months. Here are some gardening (and recipe) suggestions to help supplement your meals with freshly harvested herbs and vegetables.

 If you do not already have a designated vegetable garden, try one of these options:

1) Find an open place in your flower bed that receives around 6 to 8 hours of sun, preferably from morning until mid or late afternoon. Give your soil a boost by adding compost. Good quality compost can be purchased at most local garden centers. Make sure you have a water source close by, and position the garden where you can keep a daily watch to head off any potential pests and weeds that could create problems if left unchecked.

2) Create a simplified version of a raised bed using cinder blocks. Place cardboard directly over a grassy spot in your yard that receives ample sunlight, then place cinderblocks in a rectangular shape around the cardboard, starting with 5 on each side and 3 at each end. Fill the enclosed space about 6 inches above the bed border with a commercial raised bed mix, and water thoroughly to let the soil settle. Space plants or seeds according to directions. Water as needed to maintain even moisture within the bed.

The cardboard method, a good way to smother weeds

A large cinder block garden bed

Start with 4” to 6” edible plants spaced according to label directions. Seasonal plants, including cucumbers, peppers, and tomatoes, are currently in stock at many local garden centers, but don’t stop there.

Try the following options in your new raised bed or in your existing landscape as borders and ground covers, or plant a bay laurel to grow as a shrub or small tree. 

Arugula (Eat fresh in salads, or use in dips.)

Spinach (Eat fresh in salads, sauté with scrambled eggs, or use in omelets, quiches and vegetable dishes.)

Kale (Eat fresh in salads; sauté for kale chips.)

Lettuce (Many different varieties provide texture and color in the landscape.)

Radish (Eat fresh in salads; slice thinly and serve on buttered bread for sandwiches.)

Carrot (Eat fresh in salads, roasted, or in soups and souffles. Use carrot tops to make pesto.)

Beet (Serve roasted, or grate for a cake.)

Swiss Chard (Eat fresh in salads, use leaves as a “wrap” for fresh chopped vegetables, sauté for turnovers, or add to soups.) 

Dill (Leaves can be added to salads, potatoes, meat and fish at the end of cooking.)

Fennel (All parts of the plant are edible – leaves and stalk make a wonderful flavoring for fish.)

French Sorrel (Can be cooked or used fresh like lettuce. Makes a good soup; adds zip to salads. Great on roast beef sandwiches.)

Nasturtiums (Harvest the leaves, buds and flowers anytime, and use fresh. Excellent in salads. Leaves make a great pesto.)

Artichokes (Excellent vegetable served roasted, sautéed or steamed—a beautiful and majestic plant for your garden.)

Thyme (Strip small leaves from stems and use to enhance the flavor of baked or broiled fish dishes or fish sauces. Thyme Cheese Roll: Combine 8 ounces softened cream cheese, 1 tablespoon chopped thyme, 1 tablespoon chopped parsley, ½ teaspoon minced garlic. Roll into a log and refrigerate. Serve with toast or crackers for a quick and easy snack.)

Sage (Flowers and leaves are edible; flowers are nice in salads and for making tea, and the leaves are great for cooking and making herb butters.)

Rosemary (Use with foods rich in fat such as roasted meats, poultry and fish. Add to soups and stew. Use stripped branches as skewers for your favorite grilled meats and veggies.)

Chives (Snip the leaves at ground level when harvesting. Chop and serve with salad, potatoes, pasta and cabbage.)

Oregano (Sprinkle on fresh tomatoes or use to make a sauce; adds flavor to stews and soups.)

Marjoram (Rub leaves on all kinds of meat, chop into egg dishes, stir into soups and sprinkle it over vegetables)

Basil (Plant mid to late April. Use leaves for salads, pesto and sauces. Combines well with zucchini, beans and mushrooms.)

Watercress (Harvest and use fresh in salads, soups and sandwiches.)

Purslane (Use in early spring salads. Leaves can be cooked like spinach.)

Sweet Bay/Bay Laurel (Use the leaves of this evergreen plant in soups, stews and other simmered dishes. Cook a leaf or two with dried beans.)

We hope you will be inspired to start gardening with your family and experience the joy of bringing fresh, flavorful food to your table. 

How about a healthy robust minestrone soup using fresh garden ingredients. Picture by Linda

Click here for the recipe. 

Linda Alexander and Lisa Centala with comments by Jeff Raska, Horticulture Assistant, Dallas County

Follow these planting guides: TAMU Vegetable Planting Guide

Northaven Garden Spring Planting Guide

New to gardening? Read this pamphlet, pages 13-15 have specific recommendations for veggie gardening.

Pictures by Starla Willis

 

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Pesto Party Anyone?

Posted on October 13, 2019 by Dallas Garden Buzz

Basil Bed Before Harvest

We had a party…a “Pesto Party” …and it was a chopping, blending and pulsing success. Our Edible Garden raised basil beds yielded some of the most beautiful plants we’ve ever seen. And, with a new drip irrigation system going in on Tuesday, all the plants had to be cut back rather severely. It was time to rally the troops and make good use of our harvest.

Two “favored” recipes, slightly adapted, served as the basis for our pesto making adventure. Each participant was encouraged to personalize their recipe. While some chose to stay with tradition, others brought an assortment of ingredients including everything from walnuts and pecans to a yeast substitute for the Parmesan cheese. Our garden, of course, provided the basil – three different varieties to be exact: Cardinal (cinnamon/clove flavor with hints of anise), Eleonora (somewhat spicier flavor than traditional pesto types) and Persian (a distinctive aroma, both lemony and spice like).

Once the food processors began their whirring magic, the next important decision was chunky or smooth. Those in favor of a smoother texture watched closely as more olive oil was slowly drizzled into the mix. If your twist happened to be chunky, only a few short pulses and it was done. More salt or lemon juice, each person had to make that call, as well.

Amidst all the chatter and finger licking swipes, it was hilariously entertaining to see each batch being scooped out of the processors. Varying shades of green, silky smooth texture or visibly chunky little pieces of spinach and nuts didn’t matter. Each jar was filled with a pesto that yielded its own distinct personality. And, our chefs were thrilled to take home over 30 jars of garden-fresh pesto for their personal enjoyment or to share with family and friends.

*If you have basil that’s ready for harvesting, try one of our favorite recipes included below.

Pesto After Basil Harvest

Spinach Basil Pesto

Ingredients

1 ½ cups baby spinach leaves

¾ cup fresh basil leaves

½ cup toasted pine nuts

½ cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

½ cup extra-virgin olive oil

Directions

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.  Drizzle the remaining olive oil into the mixture while processing until smooth.

Yield:  24 servings

Classic Pesto

Ingredients:

3 large cloves garlic

3 cups loosely packed fresh basil leaves

½ cup pine nuts, lightly toasted

½ cup coarsely grated Parmigiano-Reggiano cheese

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

Directions:

  1. Place the basil leaves in a food processor and pulse until half-way chopped.  Add the pine nuts and garlic.  Continue pulsing.  Add the cheese, salt and pepper.  Through the pouring spout, with the processor on, drizzle the olive oil into the basil mixture.  Blend just until incorporated but not completely smooth.  A little texture is best.

Yield:  About 3 cups

Linda Alexander

 

 

 

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Balsamic Blooms Basil is a Superstar

Posted on August 2, 2019 by Dallas Garden Buzz

I’m infatuated with this new basil, so I asked Linda to write about it-Ann.

Above: Balsamic Blooms Basil

 

Our first encounter with Balsamic Blooms Basil was in April of 2018. While the designation Texas Superstar® caught our attention, it was the beautiful deep purple blooms that we found most intriguing. We were smitten. Thankfully, we were able to locate six plants at a local garden center and then used them to create a border for our newly established hügelkultur bed.

People couldn’t stop talking about the “new plants” in our garden. As they continued to grow throughout the spring and into summer, everyone became more intrigued. A quick explanation convinced them that this was a plant worthy of adding to the home garden.

Balsamic Blooms Basil was named a 2017 Texas Superstar plant by AgriLife Research and Texas A&M AgriLife Extension Service horticulturalists after three years of field trials around the state. To be designated a Texas Superstar, a plant must not only be beautiful but also perform well for consumers and growers throughout the state. Texas Superstars must be easy to propagate, which should ensure the plants are not only widely available throughout Texas but also reasonably priced.

Balsamic Blooms is truly is a game changer. It is the first basil to have flowers and leaves growing at the same time. You’ll be tempted not to harvest those long-lasting, gorgeous purple blooms, content just to admire their beauty. But you shouldn’t miss the delightful mint flavor of the tender young flowers chopped and sprinkled over a summer salad. The sweet flavor of the foliage may be used for a delicious pesto or other culinary uses.

We were so pleased with last year’s performance that for 2019, Balsamic Blooms took center stage in our ombre basil bed at Raincatcher’s Garden. Once again, it has thrilled visitors to the garden who don’t leave without asking about this lovely herb.

As with most basils, plant in a sunny area in well drained soil. It has a mounding growth habit reaching 18-24” and is a great addition for either the edible garden or landscape.

Linda Alexander

 

 

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Grow and Graze, Herbs of the Mediterranean

Posted on July 2, 2019 by Dallas Garden Buzz

Herbs of the Mediterranean can and should be grown in Dallas, Texas. Embrace our hot and usually dry climate to grow the herbs of France, Greece, Italy and Spain.  Herbs like rosemary, lavender, thyme, and oregano thrive in Dallas gardens. Ounce for ounce, many herbs used to flavor foods have more antioxidant power than berries, fruits, and vegetables according to a recent agricultural study.  The herbs with the highest antioxidant activity are in the oregano family.

Last week Dallas County Master Gardener, Marian Buchanan, came to teach us about these herbs and afterwards guests enjoyed  an herb inspired lunch.

 

Above: Our centerpiece of fennel, sage, rosemary, lavender, sorrel, and tarragon

Some of our guests were kind enough to tell us what they thought about the day:

“I’m not a gardener at all and was afraid the presentation would be clinical or over my head. It was so much fun. There was something for everyone, details that a professional would enjoy as well as useful, interesting information for anyone. Then, the food. It was filling and flavorful and so much more interesting after having learned a bit about each of the herbs and herb combinations. I hope to come again.”Chris Bradshaw

“Thoroughly enjoyed & highly recommend Raincatcher’s gardeners’ events. Learned so much about the planting & care of herbs, many of which were on the menu of our delicious lunch. And Beverly was the best hostess when afterwards she took a small group of us on a tour of their amazing, beautiful & peaceful gardens.” A Fan

 

I appreciated the useful information about each herb (varieties, preservation, use in cooking) and helpful growing tips. The volunteers at Raincatcher’s did a stellar job organizing a delightful lecture and lunch.” Kateri Allen

Thank you to everyone who worked so hard clipping and snipping and tying bundles of herbs and cooking, decorating, teaching and organizing.

Above: Dallas County Master Gardeners smiling and ready to serve at the  ‘Grow and Graze’ event

In the next few days, we will share recipes and pictures. Here’s the list of herbs featured.

Linda Alexander and Ann Lamb

Picture by Starla Willis

 

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The Rainbow Garden at Raincatcher’s

Posted on July 27, 2017 by Dallas Garden Buzz

If your green thumb is ready to branch out into living color, visit our Rainbow Garden for inspiration and plan on taking lots of photos. You’ll find a colorful mix of flowers and vegetables growing in harmony. In the summer heat, early morning is a good time to stop by. Enjoy iridescent dragonflies and come face to face with giant bees casting their drunken shadows on the garden, touch fuzzy silver green lamb’s ear, and see if you can identify standing cypress. (Hint- it is red.)

See the violet morning glory threaten to take over the purple heart growing beneath it. Compare the many shades of blue flowers and notice the exuberant orange Mexican sunflower. Inhale the aroma of fresh basil and see how the eggplant and strawberries are doing. 

Now take a shady break under the garden’s charming vine-covered entrance arbor and make notes before heading to the nursery to create your own rainbow. The rainbow garden doesn’t get any shade from the hot summer sun and receives only minimal supplemental water so you know these plants can take the heat in your own sunny spots at home. Drop by anytime and let the garden inspire you.

Gail Cook

 Pictures by Starla Willis and Ann Lamb

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