Herb Associates

This week Rue and the Gas Plant take the spotlight — both historic healers with a flair for drama (and a risk of skin irritation), from witch-repelling remedies and butterfly buffets to flammable flowers. 

It was "all hands on deck" this week with cleanup and planting in the Herb Display Garden. Mints, chamomile and thyme herbs are abundant, and two new selections have been added: curry and stevia.

Orris root and cranesbill, and making use of rhubarb and lemon balm!

Comfrey and dandelions!

The season begins for the Herb Associates! This week, let's talk tradition, chives and fleabane!

Efforts this week turned to readying the garden beds for the coming of frosts and winter. Liz Leonard, coordinator for the Herb Display Garden, favors a combination of “cutting back, potting up and leaving be.”

Colchicums take center stage, along with lemon thyme and Salvia Amistad. Also, Herbes de Provence and Lavender Sachets in the gift shop, plus a new variation on the Thanksgiving theme.

Two late-season herbs are currently blooming side by side (Shakespeare would approve). Also, let's discuss scented geraniums and the Kitchen Crew's Rose Geranium Simple Syrup and a Rose Geranium Jelly — available for sale in the Gift Shop.

This week’s stunner in the Herb Display Gardens is Perovskia atriplicifolia — otherwise known as Russian sage. This sun-loving deciduous perennial sports long panicles of lavender blue flowers on thin white stems with aromatic gray-green leaves. The overall look is loose and upright, with the flowering stems creating a cloud-like image from a distance.

American Burnet, garlic chives, harvest marmalade, apple cider, sage jelly, mint jelly, raspberry vinaigrette, sachets, herb salt, and more. Read the latest from the Hern Associates.

Today’s column will focus on ways to preserve culinary herbs — particularly, on drying and freezing. While this August through October period of time is often associated with harvesting of all kinds, some gardeners in the know will already be undertaking steps to preserve their herbs.

Let's talk texture! Plus, this was a week of abundance of tarragon, which lead to the production of “J. Wilson’s Tarragon French Dressing,” “Sweet and Sour Herb Dressing,” and “Oil-Free Tarragon Vinegar.”

Let's quote Margaret B. Freeman, who wrote, “An herb is a plant with a purpose — you just need to find it. It’s not just about eating or seasoning things.”

Let's talk about fennel, swallowtail butterflies and scented geraniums. Plus, all the wonderful things the Herb Associates Kitchen Crew has been up to (think BBG Barbeque Sauce and Plum Chutney ... Yum!).