From The Herb Basket – 28

For a delicious and different flavor stir 1 teaspoon of apple or strawberry jelly into a piping hot cup of herbal tea. Stir until the jelly is melted.

Tarragon was the favorite herb of Thomas Jefferson. Each summer he gave away dozens of cuttings to gardening friends.

Here’s a tasty topping for the next casserole: mix seasoned bread crumbs, Parmesan cheese and fresh, chopped parsley together. Sprinkle evenly over the top before baking. Goes well with tuna noodle casserole or scalloped potatoes.

Dill seeds need a sweet soil in which to germinate. Work a little dolomite lime into the soil before planting.

One teaspoon of dried herbs equals one tablespoon of fresh.

Plant fennel around the kennel to repel fleas and flies.

In Medieval times, fresh thyme was used in the treatment of gout and stomach problems.

Ginger and the “3 Gs”: ginger ale, ginger tea and gingersnaps.

Scatter whole cloves in kitchen cabinets and drawers to repel weevils and ants.

Drawer full of chopsticks? Don’t toss them, they make great stakes for potted herb plants.

Always tear fresh basil leaves by hand. Cutting them darkens the edges and toughens the tender leaves.

Fill your home with the fragrance of summer! Simmer mint, lemon balm and lavender in a crock pot. Fill the crock pot half way with water and add the herbs. Simmer on low and refresh the water supply every 8 to 10 hours. Summertime and the living is easy…

When potting up small herb plants, keep in mind how much water they’ll need during the hot days ahead. Here’s a trick I use to keep the soil moist: cut an old sponge into small pieces. Cover the drainage holes with 2 or 3 pieces. Then add the potting mix and plant the herb. The sponge on the bottom will allow each watering to slowly drain through the holes. The soil will stay moist for much longer.

Blessed Be, sweet ones.

~ Meadow Walker