Studies show that of the 45% of Canadians who make New Years Resolutions, 75% maintain the momentum thru the first week of January. 46% of us last past the 6 month mark, and 8% follow through sufficiently enough to reach their goals.
The key words of course are: FOLLOW THROUGH. If it was a good idea on Dec 31, then it is still a good idea. If we have slipped or wavered from our intentions, we don’t have to throw our hands up in the air and give up – again. There is an alternative. Admitting that you fell off the wagon may be discouraging, but getting back on the wagon is a good strategy.
Self-improvement or education related resolutions take the top spot at 47%. I’m surprised, because I didn’t know there was any other kind of resolution. I mean really, if its not going to make you a better human being, what was the point of making the goal? Oh well, who am I to question statistics?
I know enough however, to know that anything we do that is better than we did, is a step in the right direction. The Best time to Do Better was a long time ago, but the second best time is always today.
I have this quote silk screened onto a scarf that I wear often. It is a personal reminder to me of my commitment to do better, and permission to let go of mistakes: “Do the Best that you can until you know Better. Then when you know better, DO Better.” Maya Angelou
Here’s to RE-commitment to better choices even though January is over ….
We had three apple trees here when my kids were home, and although the apples weren’t great for eating, they made terrific apple sauce, apple juice, apple leather, and apple butter. What we found most useful for our family in those days, was apple juice. The rich, homey smell of apples juicing on the stove was a familiar fragrance that said “Welcome home” on those early days of school in September.
Luke was in elementary school and I worked full time in our family Bookstore. Our apples were generally ready the last week of August. Once we picked them it became a race against time to get them all put up before they spoiled. In the final weeks of summer of ‘that’ year, I was particularly busy at the store. And with everyone busy getting back to school and routine, and homework, the start of seminary, music lessons, and everything else that goes on in a growing family, . . . . . . well, the timing just wasn’t great to take care of a couple hundred pounds of apples. But you gotta do what you gotta do during harvest season right? So we picked the apples as a family on the only day we had all hands on deck, and loaded them into 5 gallon buckets to wait their turn at the juicer. The kitchen and back porch were lined with apple buckets, while we got the steam juicer, canner and jars ready to begin the next phase of our life – a project that once started, we knew we’d be fully committed to till it was finished.
The job fell to Luke and I most of the time. Don’t ask me why. Probably because it mattered to me the most and Luke was still young enough to enjoy hanging out with me. But that might be another story for another time.
We had a system. When we got up in the morning, we’d empty the steamer basket into the backyard compost bin. Then we’d pour off the juice, turn the stove on and refill the basket with stemmed apples cut in half, ensure the water reservoir had enough in it to not boil dry, make sure the flame wasn’t too high, and then go eat breakfast and get Luke off to school. The apples continued to steam over boiling water while I got ready for work. We had already washed and sterilized plenty of 1-quart and 2-quart jars ready to fill, and the canner stood by ready to can the juice. We were pros at this. All should have gone slick as a wick – like it normally did. But this time, during those critical days, I never seemed to find the time in the evening to actually process the quarts of juice in the canner! It didn’t take long before they filled the fridge and then the counter tops, waiting for me to have time to finish the job. Ideally, if I had had even a few days in a row to devote to the project, I could have poured the hot juice directly from the juicer into sterile jars, affix hot sterile lids, and put them into the hot canner immediately. Before new jars of juice were ready to put into the canner, the processed ones would be out and sitting on a clean tea towel to cool. It should have been that easy. And it should have been relatively quick. Two or three days at most. But that week I was just so busy at the store, I simply couldn’t find an extra hour to finish the job. Fruit once harvested however, doesn’t wait. It has no sympathy and no ability to slow down time. And fruit flies? … … Well, lets just agree that fruit flies are a hateful part of summer harvesting.
So we kept it up, Luke and I. Because it seemed like the only thing to do. I would strain off whatever juice we extracted from the morning, then turn the stove off on my way out the door for work. When Luke got home from school, his job was to take the basket of spent apples out to the compost, dump it and start filling it up again by cutting the apples in half, and removing the stems. Then he’d turn the stove on and begin the water boiling, draining off whatever juice might have accumulated during the day. After I got home we just continued the process right into the night amidst dinner and homework and our usual routines, finishing off as many steamer baskets of apples as we could, pouring off as much juice as we produced, and taking the pulp out to the compost heap in the backyard to the delight of late summer wasps and hornets. We could get a few more batches done until about midnight, when I’d pour off the last of the juice, turn the stove off and go to bed. In the morning we’d start the whole process over again. The cycle of our days during apple harvest was pretty predictable. Except for the not-getting-them-processed in the canner part. That part was new.
You can imagine that we had begun accumulating a fair number of jars of juice. The fact that they needed to be processed in the canner began to weigh heavily on my mind, but I simply. could. not. find. the time! “Tomorrow I would.” Always tomorrow. Well the natural circle of life is a real thing, and it cannot be stopped or even slowed down in a summer kitchen. One day I noticed a few jars on the back counter had begun to foam. Urgency was added to the heavy weight, but then – the clock and I have never been friends.
It seemed that with every hour that went by, the juice in some jars was not only foaming at the top, but carbonating. I though didn’t know what to expect from the taste, when I tested them, they were great! Even better than usual. A little ‘fizzy’, but I kinda like ‘fizzy’. I finally had to admit that the word I was looking for, was “fermenting“. Now in a house like mine, this was not a word I wanted to say out loud but it was pretty evident to everyone what was happening under my watchful eye. I had zero experience with this type of fermentation. I had made pickles and sauerkraut, yogurt, sourdough bread and even kimchi, but fermented juice was in a class of its own. I didn’t know if it could be processed in a hot water canner under the circumstances. I had no idea what to expect from a jar of juice during the fermenting process. What to do? What to do? I determined that I couldn’t risk canning it, but after two weeks of juicing, and a whole season’s worth of apples, there was no way in this green earth I was gonna waste it. Waste not – Want not. Right? Only one option that I could see, and that was that we needed to drink it.
Lots and lots of apple juice. We started with the older ones, the ones at greatest risk of being lost. Apple juice for breakfast, apple juice for lunch and apple juice at the supper table. Carbonated apple juice. We had a LOT of fizzy apple juice. And even though we had half a dozen people living in our house, it seemed to be like Elijah’s cruse of oil. No bottom to it. It went on forever. Getting more carbonated every day. It was delicious! Luke and I loved it. We couldn’t get enough. The others? Well they didn’t feel the same way. They simply weren’t as ‘invested’ as we were. They hadn’t spent two weeks juicing apples so they didn’t ‘feel the feels’ when we considered the possibility of having to pour the fermenting juice down the drain. Luke and I soldiered on.
Finally, mutiny started to rear its ugly head, and I started to see cracks in the seams of our otherwise unified wholesome (non alcohol drinking) household. Other family members began making rude comments regarding the fermentation of the ‘juice’. They used words like ‘stillery‘, and ‘moonshine‘. Luke and I were all “Yeah whatever! This is GREAT!” Them? Not so eager. As the days passed even I no longer felt that the word “juice” was appropriate, but I sure as heck wasn’t gonna use the “W” word. I had no idea exactly what apple cider was, but I decided it was a safe place between juice and wine so I started calling it apple cider. Luke was totally supportive. “I love apple cider!” he reaffirmed daily.
Dan and my other kids continued teasing but I brushed it off. “Sour grapes!”
One day as Luke got the chilled jug of apple cider out of the fridge to set the table for dinner, seventeen year old Zack complained “This again to drink? I’m getting tired of drinking this for ever single meal. And I’m thinking we shouldn’t be drinking it anyway.” “Oh lighten up Zack.” I told him “This is as close to wine as you’re ever gonna get.” “Frankly Mom,” he said as he got himself a drink of water, ” I have NEVER felt the need to get this close.”
One by one the family dropped off till only Luke and I remained. True appreciators of this wonderful accidental apple cider we created with the help of a little natural yeast and time.
One afternoon my sister was in town and stopped in on her way home. I prepared us a nice lunch, with apple cider of course. She loved it and helped herself to more. And then a little more. Three days later she phoned me wanting the recipe … “That was THE best apple punch I have ever had! I cannot stop thinking about it. I need your recipe.”
“Super simple.” I told her. “Nothing to it. You just make apple juice. Leave it on the counter for a week or two till starts foaming. Then sweeten with a little bit of sugar and leave for a few more days. Easy Peasy. (lol)” She didn’t think it was as funny as I did. Surprisingly, that apple ‘juice’ took longer to consume it all, than it did to create it. But eventually all good things must come to an end. Even apple ‘cider’. And soon enough the last jar of apple cider was served. I do believe it was only Luke and me who stayed with it right to the end. It was a solemn moment when we shared that final glass. We had taken lots of ribbing and name calling along the way, but it was worth it. Truly that apple cider had gotten better every day, but by Christmas it was only a memory and a funny story. … … The following summer we had another great crop of apples and while I dreaded the work, Luke looked forward to the smell of apple juice in the house again, and our shared tradition. “Can we make some more of that apple cider Mom?” he asked. “Uh, no I don’t think so Luke. We can only ever do something like that by mistake once. After that, …… its not a mistake anymore. I think we had our day in the sun.”
Today my steam juicer’s second home is Luke’s house, where it continues to live a purposeful and fruitful life. Luke says that late summer days should smell like hot, sweet apple juice and he’s determined to make sure his boys grow up with the happy memories that that slightly spicy, comfortable fragrance conjures up. The one that smells like “Welcome Home“.
What are some of those comfy smells that bring back memories for you? You know. The ones that put a smile on your face when you think of them.
Thirty years ago we bought the best trampoline that we could afford with the money we earned delivering flyers for two years. It was a long two years of seeing little reward except the hope and promise of a trampoline. We had four kids at the time and it was a family effort, not without it’s share of frustration. Hot days. Cold days. Rainy days. Busy days. Days when they’d rather do anything else. Days when they said “This is stupid. I don’t even want a trampoline!” Sometimes I said it too. Quietly to myself. Shhh.
We wondered if we’d EVER have enough, but every nickel we earned went into that savings account, and then one day it was over! We took our money and all of us went to buy the trampoline we had chosen after much research and deliberation.
Our kids grew up on that trampoline. Thousands of hours of fun and noise. Very patient neighbours. Innumerable memories. Not a single regret. Not even for those flyer delivering days.
Three decades later our grandkids are growing up on it too. Seriously this trampoline is right up there with the Top 10 Best Purchases of our life.
What would you say are a few of your Top 10 Best Purchases?
Chamomile is a common name for a range of several daisy-like plants from the Asteraceae family, so if you’ve been confused, its okay. The one you’re most likely to come across in Alberta is the common German Chamomile. Then of course there is what is commonly called “wild chamomile” (pineapple plant). I know. Relax, we don’t need to over complicate it. Chamomile is really just a simple down-home herb that grows well in poor soil. It is an annual plant and can grow up to three feet in height with hundreds of lovely bright and cheery daisy-like flowers. Its a weed. But don’t be one of those bigots who think that ‘weed’ is a bad word.
The plant is most commonly used as a tea (the correct term is INFUSION* – see below) for it’s calming properties which come from its daisy-like flowers. The flowers contain volatile oils (including bisabolol, bisabolol oxides A and B, and matricin) as well as flavonoids (particularly a compound called apigenin) and other therapeutic substances.
The flowers of a chamomile plant are very similar to those of a feverfew plant, and if looking at the flowers only, confusion can be understandable. The difference in in the plants themselves.
German Chamomile plant. More airy. Observe the leaves.
Feverfew plant. More compact. Observe the leaves.
Chamomile ‘Tea’
First of all, let’s get the whole ‘tea’ thing out of the way. I always thought everyone knew the difference between ‘tea’ and herbal ‘tea’. I’ve had people ask why it is that as a Latter-day Saint, I drink herbal tea but I don’t drink ‘regular’ tea. answer: They’re not the same. Not by a long shot. And no, it is not splitting hairs.
*TEA is an aromatic (usually hot) drink made from the cured leaves of a ‘Tea’ plant. It originated in China centuries ago and spread to the rest of Asia as a medicinal and recreational drink. Early European explorers, missionaries and merchants introduced it to Europe in the 16th century where it became very fashionable, especially among the English aristocracy. The English took their ‘tea’ so seriously, they began large scale production of it in India, where it is still a very important export. In fact, over 60% of the world’s tea comes from either China or India. It is an actual PLANT. Called “Tea”.
Contrast this to what we call “herbal teas“. We call them’teas’ not because they ARE ‘tea’ (which comes from an entirely unique plant remember) but because of how we ‘prepare’ them. Herbal teas are made from flowers, leaves, or roots of herbs – fresh or dried. They are prepared by pouring boiling water through them and letting the drink steep as it cools. Like regular tea they are drunk hot or chilled. They taste nothing like the original ‘tea‘, and have their own unique properties depending on the plant. If one wanted to be precise, one would not call them ‘tea’ at all, they are actually INFUSIONS. Members of the Church of Jesus Christ of Latter-day Saints may choose not to drink TEA (according to our counsel), but often will drink herbal teas. Now you know why.
There. Now that we’ve got that outta the way, lets talk about ‘Chamomile Tea’. As with all herbs, it is safest to start with a weak tea (low dose) till you know how you deal with it. You can work up to stronger tea (larger dose) for more therapeutic value slowly. Chamomile contains chemicals called flavonoids. These flavonoids are a type of nutrient present in many plants, and they play a significant role in chamomile’s medicinal effects.
To make a tea, start with a small handful of fresh flowers or a tablespoon of dried flowers and pour boiling water over top. Let steep for a few minutes and strain as you pour into a cup.
The strength of the tea will depend on the quantity of herb you add of course, but also how long you let it steep. I begin pouring the tea thru the strainer withing two or three minutes of having poured the boiling water over it, leaving some in the pot. The first pouring will be mild, the second pouring will be stronger. As it gets stronger, I often add more hot water to dilute it. Don’t throw left over tea away. Put it in the fridge for a very nice chilled tea tomorrow.
Chamomile has been used for centuries in teas as a mild, relaxing sleep aid, to calm an upset stomach and to soothe heartburn, as well as other ailments. While I know some use the oil of chamomile, I prefer to use the herb in a simple home-friendly herbal infusion – “tea”. Something I can easily harvest and use. I have heard of chamomile being used as a mouth rinse for cankers and mouth sores. I filed this away in my brain for when or if I am ever in need of trying it, but I have no experience at this point.
Without being too wild with claims it is fair to say chamomile is helpful on many levels. It is often used to reduce anxiety and distress, and I’ve read some interesting studies that it helps with the severity of menstrual cramps as well as anxiety and moodiness connected. I’m not confident the studies I read are too scientific, but it is a logical connection so I suggest making one’s own study. Claims have been made that chamomile reduces inflammation and that applying directly to a wound assists in healing. Also, worth experimenting. I’m paranoid about infections with open wounds,
I highly suggest trying chamomile tea as in regular does of one or two cups a day. At the very least, it will simply be an enjoyable and relaxing hot tea, or a refreshing iced tea. At the best, it could offer improvement in your overall health by adding the valuable components with which nature has endowed it.
People who have a history of allergies particularly to pollen should probably avoid chamomile, or experiment in weak infusions at first. People with weakened, compromised or undeveloped immune systems (such as infants), who it is advisable to avoid honey, should also avoid chamomile and many other herbs.
growing German Chamomile
The plants you’ll find growing wild on the side of the road or in the alley will likely flower mid to late July or early August. I’ve tried to grow chamomile in my garden with limited success but I noticed a volunteer plant this year that seems to be doing well. Perhaps the birds helped me. I have no problem foraging for chamomile, but I’m a bit of a control freak and if I can grown anything in the safety of own backyard, I’m always happier.
German chamomile grows from seeds sown directly in the garden. The seeds are very tiny (almost dust like). They can be scattered on the soil’s surface, then gently tamped down with the flat side of a hoe. Plant early in the spring, about the same time you would plant peas. The young seedlings will withstand a mild frost. The seeds generally germinate in a week to ten days, growing slowly at first, and need to be kept well weeded. I know, this seems counter intuitive when we’re talking about a weed after all. I think that’s why I had limited success in my earlier attempts.
Wild Chamomile or Pineapple Weed
Now this is an herb most of us are familiar with – even though we don’t know much about it. …. Pineapple Weed. The next time you see it, don’t be so quick to just pluck it out and throw it away. Remember: a weed is just a plant growing where it doesn’t belong. Once you understand it, and want it to be there, you can be friends.
Native to North America, pineapple weed is hardy and grows in poor, compacted soils; so you’ll usually see it growing on the side of roads, in cracks of sidewalks and other inhospitable places. The plant grows from 2 to 16 inches in height, and flowers from early spring through September. Although it is called Pineapple ‘Weed’, it is actually considered a wildflower. When foraging for this weed, be mindful to not pick it from an area that’s been contaminated by pollutants. This is something to consider since it grows so well on the sides of roads.
Native Americans used it for a variety of medicinal and culinary purposes. (I don’t know what they called it – probably not pineapple weed – lol). It is not only edible – its pretty tasty. Similar to pineapple. Could be the taste where it got its name, or could be that the yellow green cone shaped flower head resembles a pineapple. Take note of the obvious lack of petals on the flowers. Since it looks so similar to chamomile, this is a good indicator that it is what it is. Also, if you crush the flower head between your fingers, you’ll notice a sweet pineapple-y smell. Another good indicator.
Pineapple Weed makes a good herbal tea! Reminiscent of chamomile tea (same family), but slightly sweeter. Steep a small handful of young flower heads in hot water for 5 to 10 minutes. Delicious! Can also use the leaves or even whole plants to make tea, but the leaves have it a slightly more bitter flavour. Add it to your next garden salad. It is nutritious as well as delicious. As with most garden produce, the younger the plant the sweeter, it gets more bitter as it gets older. If you already have allergies to certain plants and weeds, you might want to keep that in mind when experimenting with this one.
It has a mild sedative property similar to chamomile – and is soothing to the tummy. I am told that the entire plant was used as a insect repellent by the native people, but I do not know how. Maybe just having it around?
It is an annual plant which means it doesn’t over winter, but comes back from seed every year. If you want to grow more, allow the flower to dry out and go to seed (still in the ground). Crush in your fingers and broadcast the seed all around the space you’d like it to grow next year. I do this with lots of seeds. Then the next spring, I just pull out the ones growing in spots I don’t want them.
Remember, pineapple weed does well in lousy soil, so put it in your least desirable spots. It wants sun though. Both of these plants are easy to forage in most disturbed ground. They are ‘people plants’ as they are wherever people are. But they deserve a place in my garden so that I can ensure they’re clean and green. However you harvest them, I highly recommend you do so. Another good friend from the plant world.
Enjoy! I’d love to hear your experience with these different chamomiles.
Oregano is a major player in my herb garden. To the right you can see a few varieties of thyme. Behind the thyme are feverfew plants in full bloom, St. John’s wort behind the feverfew with yellow flowers. Also purple lupins and poppies in bloom. Raspberries in the very back along the fence.
Oregano is a staple in every herb garden. Primarily because it is so doggone easy to grow, and easy to please. It is super friendly and loves everything and everyone; a real confidence booster for first time gardeners. * Spring came early this year? Great! Oregano will be one of your first plants to green up. * Late spring? Don’t worry about it. Oregano will be pushing through the cold nights like a trooper. * Lots of rain and hardly any sun? No problem. Oregano can be its own mini rain forest. * Lots of sun and a little on the dry side? Gotcha covered. Oregano is very forgiving on either end of the spectrum. For a plant that originates in the hot areas of the Mediterranean, it is surprising how hearty an established plant can be in a typical Canadian year.
in the garden
Oregano is a hearty perennial that makes a useful ground cover in any sunny part of your garden. It may start out low, but can grow up to two feet high when mature! It has a lovely pink to lavender coloured flower (some varieties might have white flowers) so I make sure to have it in a few different spots: my herb garden of course where I keep it trimmed by harvesting, and in a couple of my flower gardens where I allow it to flower to use in bouquets and flower arrangements. Strip off the lower leaves to use fresh or dry and then enjoy the flowers in a jar of water. Because its so independent (not one of those high maintenance fair weather friends), oregano is the perfect beginner for any herb or backyard garden. If you’re much north of Edmonton, or live out in the country where your garden is open, its possible your oregano might not make it through every winter. Just be prepared for this and don’t take it personally. That’s one reason I keep it in a few DIFFERENT spots throughout my garden. I don’t want to put all my eggs in one basket, and we do live in Canada after all. I even grow some in my vegetable garden as it is a friendly and helpful companion to many other plants.
Oregano in upper right, parsley in center and sage forefront. Lupin (purple flower) upper left of center, feverfew upper far left (flowering like little white daisies). Red orache center left.
Most herbs are considered weeds (we are such name calling bigots lol), and as such they’re not particularly fussy about the soil in which they grow. Oregano is no exception. Not surprisingly then, rich loamy soil is actually not even desirable for oregano. It actually prefers sandier, lighter soil that drains well. So if you have a difficult spot in a sunny area (rock garden, along a sidewalk, or close to your kids’ sandbox) – let your oregano show you what its made of. If you’re in an apartment with a sunny side, or small condo with limited patio space, oregano will do well in a pot. If you live where I live, be prepared. A pot makes it a one season plant as it won’t survive the winter outside of the ground. Best to plant it in the ground if you have a spot available, so that it can come back, but if you don’t – no problem. Just treat it like an annual and replant it again next year. It does best in sun of course but doesn’t demand full sun. Other than that it is virtually trouble free and maintenance free. Having said all this, my garden has excellent soil and I really don’t have a poor-soil place to plant it, so it is where it is. Thankfully its pretty difficult to offend oregano.
The leaves of oregano are flat and oval and can range from fuzzy to almost smooth. Occasionally mistaken for marjoram as they belong to the same family and look very much alike.
Oregano plants are in the mint family (and a close cousin of marjoram) so they propagate themselves through root expansion. They’re not ‘invasive‘, but they will spread if not contained. I like this fact and it keeps my oregano plentiful so that I have lots to move around and to share.
It can be started from seeds but they take a long time to germinate. Catalogs offer a wide variety of seeds, but unless you’ve got your heart set on a particular type that you can only get by seed, spend a few bucks and get a plant from your local nursery. Better yet, get a cutting or division from a friend, then you’ll know exactly what to expect and you’re more sure of its hardiness. After a few years, you can divide your own plants to spread oregano to different parts of your garden, and share with friends.
Few garden pests bother oregano, (another great attribute), in fact the strong scent of oregano repels pests, making it an excellent companion plant in your vegetable or flower garden or under fruit trees.
Many use oregano oil as a natural insect repellent, and even as bug spray for your household plants! Simply add a few drops to a spray bottle with water, and spray your plants with it. You will keep aphids away.
in the kitchen
Oregano is a MUST-HAVE in any kitchen garden, probably the herb I use the most during the cold months, as it is so wonderful in soups, meat stews, pasta sauces, chicken dishes, dressings, and roasted vegetable dishes (especially those with a Mediterranean flavour. One of my favourite ways to use it in the summer months is with a few other herbs on vegetables roasted over the barbeque with a little bit of olive oil. Did you know that climate, soil, and moisture can cause variation in the flavour? That means that your oregano can be quite unique to YOU.
As with most herbs, oregano leaves taste best before the plant flowers. In my herb garden I pinch the flowers to keep the plants bushy and prevent it from bolting to seed. In my flower garden, I allow them to flower and then cut to use in the house in flower arrangements. Either way, cutting the flower off keeps the plant vibrant.
To harvest (anytime after the plants are close to 6 inches), simply clip with some kitchen scissors or clippers. I cut the stem right to the ground to encourage more stems from the base and keep the plant looking plump. I pick the bigger, older stems that are a little more ‘woody’. Swish lightly in clean water to wash and shake excess water off in the sink. Let sit to let the wetness dry off, and when no longer damp, strip the leaves from the top by holding the top and sliding your finger the thumb down the stem.
Oregano and Thyme. Very good friends.
Conveniently, harvesting = pruning. Most woody, perennial herbs don’t require pruning to grow. They’re fine left to their own devices and given the right growing conditions, in fact many will become shrubs or carpets of ground cover. But in a well kept garden, pruning will improve the look and strength of the plants, and the whole idea in a home garden is to USE the herbs anyway right? Pruning also encourages new growth which will have the best flavour. Having said this, the flowers of the oregano plant attract bees and other friendly pollinators which is very desirable in any garden, so allowing some flowers to stay on the plant is a good thing. There simply is no bad way to grow oregano. It is going to like you and help you no matter what you do or don’t do regarding it. Wouldn’t we all like to have friends this loyal and forgiving?
Using it fresh in salads, and many other dishes, using it dry during the winter, and even making into a tea – which is quite tasty bytheway. I sometimes use it in my pesto to supplement basil if I’m a little low on basil. When you know something is super nutritious as well as delicious, your incentive to use them MORE is enhanced.
However you use it, just make sure you do!
oregano is good for you
More than just a culinary herb to use in the kitchen, oregano is rich in antioxidants, boasting one of the biggest antioxidant ratings. Keep in mind of course that we don’t eat handfuls of oregano like we eat handfuls of berries, but just knowing that should make us want to include them as much as possible in our diet. Rich in Vitamin K, (a lesser known but important nutrient), it is helpful in preventing heart disease and building strong bones.
a veritable bouquet of herbs! Clockwise from 11:00 and 12:00 is Feverfew in full flower, 1:00 is Red Orache (more green than red here), 3:00 is Orache, 4:00, 5:00 and 7:00 is Mint, 6:00 is Feverfew and dead center is Oregano
Oregano is well known to strengthen our immune system, so make sure you have plenty on hand for flu and cold season. Because it has powerful antibacterial and anti-fungal properties oregano oil is very popular. It has a remarkable ability to fight bacteria and studies indicate that it’s antimicrobial quality is not diminished by heating. For those who suffer from arthritis and other inflammatory conditions, it is helpful to know that oregano contains a substance known as beta-caryophyllin, which inhibits inflammation, so we can add anti-inflammatory to the list of favourite ‘antis“.
Oregano has earned its honoured place in my garden, and I love that the flowers attract bees which are welcome guests. I highly recommend it in your herb, flower, or vegetable garden. A single plant can yield you enough to use fresh during the summer and enough to dry for the rest of the year.
I’d love to hear your Oregano story. How do you grow it and where? What are your favourite ways to use it? Any tips for the rest of us?
Every year since we bought our first house in our early married years (a real honest to goodness fixer upper), we’ve kept to a plan of home improvements as we could afford them. Limiting ourselves to two projects a year, helped motivate us without overwhelming us. It also kept it affordable. Over the years, we’ve stuck to it in every house we lived – even when it was a low income rental when Dan went back to school. It kept us thinking, planning, and making things better for ourselves, while keeping projects in perspective and manageable, All these many years later, we still follow the same formula. One inside project. One outside project.
Some have been big projects – like 2015’s kitchen, and the 2021 greenhouse. Some have been smaller projects – like planting a tree, painting a wall, replacing a fixture or a single window or laying some reclaimed brick in the garden paths. The outside project is in the warm months, the inside project is reserved for the cold months. No one wants to waste beautiful summer days working in the house.
hard to see the glass brick patio in this little bistro area off the kitchen door, but this is where it is. To the right, you can catch a glimpse of a 45 gallon rain barrel hooked up to the rainspout
One year we scored some glass bricks from a friend’s reno project. I was so happy! Dan – not so happy. They sat around for a year or two, Dan trying to talk me into getting rid of them, (hoping they’d break so I’d have to) and me just ‘knowing‘ they had a higher purpose in my life. LOL.
In 2002 a big bush winter killed and had to be removed. Just outside the kitchen door, which was very provident! I had the boys chop it down and dig the roots out. We could have planted another tree, but I had visions of a little bistro-type area. Zack and Joseph were willing to make my vision come to life. Dan was not convinced it would work, and didn’t like the idea of the glass bricks being a floor, so he kept his distance from what he was sure was a doomed project. The boys created a base out of sand from the sandbox, and laid the glass bricks as if they were ‘bricks’. Truth be told, I only expected those bricks to last a year or two. None of us were very hopeful about what the winter might do to them, but we had nothing to lose by trying, and everything to gain. So we did it anyway.
These pictures were taken 14 years later. We’ve had to replace a brick or two from time to time, but not more than 6 or 8 in total. They’ve sunk a little bit, owing to our amateur job of packing the base layer in. But they’re still wonderful, and I still love the spot on our east side, just outside the kitchen door. The perfect spot for a summer breakfast, or a dinner in the shade. In the picture above you can see the strings from the hammock (on the left) strung from this tree to the one next to it.
In 2016, our inside project was a big one that took 10 times longer than we anticipated. We created a bathroom downstairs adjoining a room that we call “Gramma’s room” for my mom. This was the first big project in preparation for my mother coming to live with us, hence the name “Gramma’s room“. We used to call it Uncle Luke’s room, but things have changed. It was a very big deal. The first project quite so all inclusively complicated. When it was done, we considered having a “Bathroom Done Party” to celebrate. If you came to visit in the months after it was finished, we probably invited you to come see it. LOL. We rejoiced for months and I found myself going down to look at it several times a day for the first few weeks.
We had started the bathroom in January and finished the end of June. When I use the word “WE”, I am of course referring to the “royal WE”. Meaning Dan, although I do the clean up when things get done. There were lots of domino projects that had to get done simultaneously to make it possible. It was a big project that impacted every room downstairs before it was done, and our grandchildren couldn’t play downstairs for so long, they forgot we had a downstairs.
The adjoining bedroom “Gramma’d bedroom” would be the next year’s inside project, but that was a subject we avoided discussing for a very long time. Not surprisingly, the outside project that year was a small one. It was tempting to not do anything that year, but we had made the decision long ago, and that meant we would make one improvement a year outside and one inside. And sticking to it was important.
We painted the fence panel behind our bistro area in the backyard. I know. Big deal. It only took me one day. (We needed easy because the bathroom sucked all our energy.) But easy doesn’t mean ‘do nothing‘. It is important to be flexible with our energy and our expenses, and to not bite off more than we can chew, or afford. Some jobs are big and some are just small. But each one moves us forward, and brings with it a sense of accomplishment. It is just as important to stick to the plan, and move forward. Progress means forward. One step at a time.
Do you have a plan for fixing things up in your little world? I’d love to hear it.
CHIVES are one of the first plants in your garden to come up – even before the garden has dried out, and well before the cold is over, their bright, cheery green spears say “spring is around the corner” – the words I wait months to hear. They are the easiest herb to grow and are a valuable addition to every summer kitchen. They are low maintenance and high yield – my favourite combination.
No matter how much of a novice gardener you might be, CHIVES make every gardener look good. They are nature’s confidence builder. Simple to grow, drought and cold resistant, will tolerate too much rain, they thrive on neglect, and are very forgiving. They love sun, but will tolerate partial shade like the good sports they are. As perennials they grow back every spring. When other plants let you down, you can always count on CHIVES.
CHIVES have a light onion flavour, and their brilliant green hollow, grass-like leaves are are the perfect addition to salads, soups, sandwiches, baked potatoes, almost anything that calls for a mild onion flavour. Although its usually the leaves we eat, the entire plant is edible. That’s right, even the blossoms and the roots. Try adding the blossoms as garnish on the plate. Better yet, eat the blossom with your potato salad. The black seed which are hidden inside the ripe blossom have a wonderful peppery-oniony taste to sprinkle over top scrambled eggs, potato salad …. the sky’s the limit.
It is a well accepted garden fact that bees are attracted to the colour purple, so the vibrant purple blossoms of CHIVES is the perfect garden attraction for pollinators. I have my biggest chive plant as a centerpiece in my herb garden, but I also have it in a few other spots throughout the garden among perennial flowers and vegetables. Grow them in your vegetable garden as a friendly companion. They are great neighbours.
I cut the purple flowers throughout the season to add them to summer bouquets. My house is full of fresh bouquets from May through October. Chives are often in them.
Hint: the black seeds are IN the flower heads. If you don’t pick them, they’ll ripen – going to seed and drop to the ground. You will get a hundred little baby chives next year – which is alright as you can dig them up to eat the onion like bulbs. You will also have some to transplant to other areas, and plenty to give to friends. Cutting the flowers keeps the population under control.
Growing:
You can start CHIVES from seed, but why would you? Yes, they’re easy to start indoors in the spring for later planting, but how many plants do you want anyway? Or you can simply take a ripe flower head from a friend and sprinkle the seed in your summer or fall garden to start themselves next spring. That’s the way nature does it.
The most common way is to simply get a division from a friendly neighbour. Gently loosen the soil around the clump and pull away a smaller clump from the main plant.. The smaller cluster should have at least five to ten bulbs. Transplant this smaller plant into your desired location, or into pots to give away. Where I live they can’t be overwintered in pots, but you can try bringing them indoors. If you have a nice sunny window – you can use them all winter long.
Although they’ll grow in almost any soil conditions, CHIVES prefer good fertile well drained garden soil. As a special treat, work compost into the soil of new plants, or into the top soil around existing plants. They love the sun and will reward you abundantly if they get lots of it, but if sun is at a premium in your garden, partial shade is alright too.
Companion Gardening:
CHIVES are your garden’s Best neighbours. Plant them in your vegetable garden as your first line of defense (along with Marigolds). They repel carrot flies, aphids and cabbage worms (my mortal enemy). I sprinkle seed among my garden vegetables and let them grow at will. If there’s a spot I don’t want them for some reason, I’ll pull those up. Its not like you’re gonna run outta seed when nature keeps you abundantly supplied in those gorgeous round blossoms.
CHIVES don’t have much for natural enemies. They say aphids can be a problem sometimes, but I guess I’ve been lucky as its never been a problem for me. Their strong onion scent seems to deter pests. In a strawberry bed, their scent screens the sweet smell of the berries, deterring slugs and other pest that are attracted to the sweetness. Chives adds potassium and calcium to your soil through their dropped leaves, so let them grow, mature and die in your strawberry patch or vegetable garden. Add any discards to your compost pile, or better yet, leave them as mulch around the plants. Another benefit of growing chives in the strawberry bed is the mulch.
Remember that their purple flowers attract bees which is what you want more of in your strawberry and vegetable gardens. Pollinators of all kinds will be drawn by the purple flowers. Plant CHIVES among your other herbs, flowers, and among your vegetables especially your tomatoes, carrots and strawberries (yeah I know strawberries are not vegetables).
Chives in the Kitchen:
I cut a handful of CHIVES with a kitchen knife to bring into the kitchen just before I’m gonna put them on the table. Actually ‘I’ rarely do. LOL Usually, just as I’m putting the final touches on dinner, I ask one of my kids or grandkids to go cut a handful of chives. Simply grab a handful and cut one or two inches above the soil. In the kitchen, pull the hard flower stems (put them in water as a cut flower) and brown leaves out and then either chop on a cutting board, or cut with scissors into little pieces about 1/2 centimeter long. Sprinkle over your mashed potatoes, steamed vegetables, omelettes, salads, potato salad, stir fries, … limitless potential for use in your favourite dishes.
Once in awhile – if you’re not using them often enough, the plant gets too big and straggly with too many flowers going to seed. If that happens – when that happens, take a serrated kitchen knife and cut the whole thing down about two inches from the ground. Relax. It will grow back and give you another chance to stay on top of it. A good reason to have more than one plant. Sometimes your plant simply needs a little haircut. A gentle trim will do. Just to keep things tidy.
GARLIC
CHIVES
Also known as Chinese leeks, garlic chives grow in the same areas of the garden as regular chives, and most of the information is completely transferable. The leaves are a little larger, longer and flat. The flowers are bigger than chive flowers, but more flat than globular. They attract pollinators and other beneficial insects. Full sun is best.
As with chives, the entire plant is edible, the roots are especially ‘garlicky’. The flavour has a distinct garlic overtone to the ‘oniony’ taste you’re already familiar with in chives. Use when you want that extra punch that garlic offers, like in soups, sauces, omelettes, and in all Asian dishes.
I’d love to hear all about your CHIVE story. How do you grow them and where? What are your favourite ways to use them? Any tips for the rest of us?
FEVERFEW is a biannual herb that grows very prolifically in our region – Edmonton, Alberta. Bushy, ferny even. Drought resistant, will grow well in full or diffused sun. Very hardy.
By the end of June, you’ll get profuse amounts of compact little gorgeous daisy like flowers that are perfect for fresh bouquets in the kitchen. Don’t pick them all though because it self seeds. I always have dozens growing throughout my garden so I am in no danger (anymore) of not having some come back next year – no matter how many I cut for bouquets.
Using FEVERFEW
Feverfew leaves are used to treat migraines and lesser headaches. You simply pick the leaves and eat them in which ever way you find most suitable. They can be chopped up and put in salad or a sandwich. They have a bitter taste so it’s my opinion that it is best to disguise them by eating with something else. They say that a few leaves daily is sufficient as a preventative.
I got my first plants from my mother in law more than 20 years ago. She made a point of eating a few fresh leaves every day in the warm seasons and was convinced it helped manage her migraines. That is what interested me initially in Feverfew, and I subsequently did quite a bit of reading about it over the years. I noted when I worked in a health food store that many people purchased feverfew for headaches and they swore it made all the difference. It is not a pain killer. It is a ‘preventative’. When asking many customers how it helped them, they would universally tell me that by taking a small amount every single day, their migraines were less frequent and much more manageable when they did come. That sounded pretty wonderful to me. There is also compelling evidence that feverfew is helpful for menstrual cramps.
Personally, I am not prone to headaches. Good thing, because I have a very low tolerance for them. Lucky me I haven’t had a headache in years and I have never had a migraine in my life, but I like the idea of growing an herb that has so much respect medicinally. Since I have some members of my family who are prone to migraines I decided years ago that I would always have some in my garden. If you are not able to grow your own feverfew, you can buy it in your favourite health food store, or if you grow it, but want some during the winter, dry it and either make it into a tea (with some pleasant tasting mint because it doesn’t have a great taste itself), or powder it and put into capsules to swallow. Be smart about quantity. One should do it.
The ferny bushy plant flowers pretty much all summer long! Because it is a biennial – meaning it grows for only two years, going to seed the second year in late summer, I allow some flowers to ‘ripen’ and go to seed. I then take the seed and sprinkle them generously throughout my flower garden and herb garden. They come up profusely and I simply pull what I don’t want. After all, a weed is only “a plant growing where it doesn’t belong“. If you don’t let the plant go to seed, or then sprinkle the seeds around, you may find yourself with none the next year as I did. A mistake I only made once.
Growing:
Feverfew is a cheerful, ferny plant with lots of pretty small white daisy-like flowers with bright yellow centers. It is adaptable and low maintenance. It loves full sun and well drained soil, but is agreeable to partial shade. When the flowers are mature / ripe, their yellow centers will begin to dry and brown into seeds. I usually take two or three of these seed heads and sprinkle them among my entire garden. That will give me hundreds of volunteer pop-up plants for next summer. They are a biennial which means they flower and go to seed in their second year. They don’t come back the next spring, but lots of little feverfew babies do. Like Charlotte in E.B. White’s classic children’s tale CHARLOTTE’S WEB.
In its second year, in a favourable spot it can grow to up to 20 inches. A nice bushy, ferny plant. Feverfew is easy to remove where you don’t want it, and its easy to transplant too. Its just an easy going friend, who doesn’t take offense. I allow it to grow profusely in my herb garden, flower gardens and even a few in my vegetable garden. Just because we’re friends, and we get along well.
Harvesting:
So easy and straight forward. Best to clip from a second year plant when its in flower. If you are using feverfew fresh, it’s best to cut it as you need it. Just remove and leaf and chew it. Good luck. It taste terrible. Try doing what my mother-in-law suggested. Put it in your mouth with something better and get it over with quickly.
feverfew herb in the garden
When harvesting for winter use, cut only 1/3 of the plant to let it rejuvenate for a second same-season harvest. Cut the stems, leaving about 4 inches. Swish the stems in cool water to wash and flick off excess water. Lay the leaves flat out on a screen or clean tea towel to dry, tossing a couple of times a day till completely dry. Or if you prefer, tie feverfew branches in a bundle and allow to dry hanging upside down in a dark, ventilated and dry area. You can also dry feverfew in a slow oven at 140 degrees F. ) or a dehydrator. Just keep an eye on it, because it won’t take as long as you might think.
Using
Feverfew is such a pretty plant, it brings me joy. The taste however, . . . it may have medicinal qualities, but it would never make it in the kitchen. That’s okay. You can’t be every thing to everybody. The taste is strong and bitter to me. My mother-in-law said she’d have to put it in a mouthful of something else to eat it. And that is exactly what I would have to do. Be creative. You only have to eat one leaf.
Feverfew is NOT a pain reliever, so don’t take it when you’re in the middle of a migraine. It is a preventative. I have never suffered from a migraine, and rarely get bad headaches, but those who take one pill a day, or one leaf a day as prevention, swear by it. It is effective in decreasing frequency and severity, and many people I have spoken to about it, say that their headaches are significantly fewer and more manageable. It is also used to relieve chronic premenstrual cramping.
It deserves an honoured place in my garden, and it is a pleasant bonus for me that the flowers are so pretty. I highly recommend growing feverfew in your herb or flower garden. At the very least, it will be a pretty little flower. And if you’re prone to migraines it has the potential to become your best friend.
There were many times as a younger mom when I knew I had made a mistake.
Sometimes I would be so ashamed – I wanted so much to be a ‘good mom’. I wanted to raise my children to the Lord, and have them be well rounded and strong and healthy in every way. I wanted them to enter their youth and adulthood prepared for all that this telestial world could throw at them. But alas, I was so flawed as a mother – that sometimes I realized I was failing miserably at being the mom they deserved.
Sometimes I would try to make it right – and I’d sit on my oldest son’s bed at night and tell him “I know you didn’t mean to ….. I know you’ve never been a little boy before and you’re just learning how, and that you’re doing your best. I never have been a mommy before either, and I’m just learning how, and sometimes I make mistakes too. But I’m trying to get better.” Sometimes I would make deals with him, and always I would promise to be better at it tomorrow. But I don’t know that I always was. More likely, I just discovered a new mistake to make. I was always great at making discoveries. 🙂
One day when he was a teenager and we were having yet another one of our ‘disagreements‘, he sarcastically asked “Is this gonna be another one of those times when you come sit on my bed and say you’re sorry?”
Whoah! To say his timing was poor – was to put it mildly. I was after all, still the flawed Mother, and I certainly was in no mood to hear that!
“MaaaaayBe.”I retorted “But right now – it doesn’t feel that way!” I admit it, it wasn’t my finest mothering moment, and I do believe it marked the end of those tender little bedtime talks.
. . . .
So, long story short – we finally made it, and my kids are all grown up. I’d like to say I finally got it right and that all my mistakes are in the past. ….. But sadly – I am painfully aware that I’m still making them. Sheeeesh. I hate to break it to all you moms who are younger than me, but you may never really ‘get it‘. ….. Or maybe YOU will. ….. Thank goodness, I don’t seem to be repeating a lot of the same mistakes. Nooooo, I am inventing new ones as I go. I told you I was good at making discoveries. It is a talent I don’t seem to have lost.
I am comforted by a revelatory experience I had when my oldest was about 7 or 8 years old. It suddenly occurred to me that he was now the age that I was when I began collecting more vivid memories from my childhood, and specifically of my own mom. I realized that the memories my kids were making NOW would be with them their whole lives, and I also realized – with a stark reality check, and a healthy dose of humility, that my mom had donethe very best she knew how – just like I was trying to do. And I was filled with compassion for her, and forgiveness – for whatever mistakes she may have made along the way, and for whatever faults she may have had. And I fervently hoped that one day, my kids would realize the same thing, and would also forgive me for all my mistakes in this great circle of life, because one day in their turn, they too would be doing the best they know how to do, and one day to follow, they too would pray for forgiveness for not always getting it right. I hoped they would learn from my mistakes and not make the same ones – that somehow they would be better than me, and that with every generation we could minimize the mistakes in our family, and become better parents and better people. Who knows? Maybe – if we were allowed enough generations before this ol’ world comes to an end, and if we put all of our effort into it, we might even become really good parents.
I came across a quote from May Angelou a few years ago and it is very prominently displayed in my home. “Do the BEST you can until you know better. Then when you know better, DO BETTER.” I don’t beat myself up about things I did. I know I did the best I knew how to do, and there is great comfort in that. But I do know better now, and it is my obligation to act on what I know.
Cherie Call put some of my most tender thoughts as a mom to music (she seems to read my mind sometimes) in this wonderful song WALK YOU THROUGH THE NIGHT on her album GRACE. (Mercy River also sings it on their album COME ALIVE.) Perhaps the words speak for you too. Thank-you Cherie – you speak to my heart.
“I may not be the best at very many things
but I believe I love you perfectly . . . ”
If good mothering could be judged by that attribute alone, then I could be the best mom ever!
“. . . you are bound to have some nightmares
so am I
but you can count on me to hold you
when you cry . . . .
I can’t promise that I’ll always get it right,
but I will walk you thru the night.”
Thank goodness, its not over and I still have time to learn. Grandchildren are the great gift of second chances – a chance to make restitution. Whew! And I hold out hope that one day – perhaps by running out of mistakes to make, I will have exhausted the list, and I will finally get it right, and be the kind of mom my kids deserve.
“If God will grant my wish then I will wait for you
beyond the veil, just before you slip through.
As you softly close your eyes I will sing my lullabies to you,
and before you make your way into the light
I will walk you thru the night.”
One day whe Luke was three or four years old, he said to me “Remember when Jesus came to our house Mom?” hmmmm, I was a just a little confused …. “Nooo Luke. I don’t remember that.” “Mom! He came. Remember?” I racked my brain trying to recall some bearded man who had recently come to visit us. But couldn’t. “uh, no Luke. I am sorrry. I don’t remember.” “Mom! You were there!” Had Brother Blommaert come to visit? He had a beard. “Mom! He ringed the doorbell!” Had Brother Blommaert dropped something off recently? When I wasn’t home perhaps? “And he gave you a present.” …. oh my – this was getting very mysterious. “Jesus gave ME a present Luke?” Brother Blommaert MUST have been by. “Yes! And the present was all wrapped up in a blanket.”
Feeling very sorry to disappoint him, but not recalling any recent event that might fit into the description he was giving me, I admitted defeat. “No Luke. I am sorry. But I cannot remember when Jesus came to our door and gave me a present.” “MOM! And he said SURPRISE! and when you opened it up, it was ME!” The light went on. “Oh Yes! I certainly do remember when Jesus gave me a wonderful surprise, and you’re right, it WAS you. Best surprise ever. …… But Luke, Jesus didn’t actually ring the doorbell.”
Luke couldn’t remember a time when he hadn’t heard the wonderful story of how he came to our family. “A long time ago, there was just Mommy and Daddy, and Jacob, and Sarah, and Zack and Joseph. But no Luke. We thought everybody in our family was home. But you weren’t with us yet. You were still living in heaven. You were waiting for your turn to come to us, but we didn’t know that because it was a surprise. And we were just going about doing our stuff. And you were saying “Wait! Wait for me.” but we couldn’t hear you. We were having a picnic, and riding our bikes, and eating dinner and reading stories and you were saying “Hey! Wait for me!” And then one day, Heavenly Father said “its time to go join your family” and you were so happy. And Heavenly Father told us “Surprise!” and He gave you to us. And we were so surprised! And so so so happy.”
Well that boy is almost thirty years old. And just about three decades ago Heavenly Father really did tell us “Surprise!”, and a few months later, Luke joined our happy family, completing that generation of it. April 7 1990. A Happy Day for all of us. Luke gave Jacob the chance to re-find his tender-big-brother-side, Sarah the chance to practice being a mommy on her own real-live doll. He gave Zack and Joseph a little brother to play with and to take care of. And he gave Dan and I another chance to put into practice all the things we learned from the other kids. Another chance to get it right. Baby Luke was a delight to us all. Never was there a little boy more loved and cared for, and cuddled and read to. He was always in someone’s arms. Sitting in church became a political problem …. he was three years old and everyone still wanted to hold him. I am amazed he ever learned to sit on his own, let alone walk on his own.
Why the story? Because at one point, before 1990 we thought we were finished having children. The doctors had strongly advised that my fourth caesarian should be my last, and after months of confusion, and praying for guidance about such an important decision, we decided at length to follow the doctor’s counsel and leave the details up to the Lord. We never had that conclusive feeling that our family was finished, but we knew with God all things are possible. We had good examples of adoption in our extended families. We had fostered briefly. We had provided a home for two years for the teenaged child of a friend. We knew there were numerous ways a child could join a family. It didn’t need to be traditional. We figured that if we were open and receptive, then one day, when the time was right, Heavenly Father would find a use for these parents who still had years to give. We trusted that one day – we might be surprised, and that if we would just be watchful, and receptive to the promptings, that we would respond appropriately when the time came, and the Lord might be able to work through us. It never occured to us that a child could come to us through the normal means after we had taken measures to ensure I didn’t get pregnant again. We didn’t think that was possible. Well, guess what? It is. With God – ALL things are possible. He knows us. He knows our hearts. He knows what is best for us. And He was patient with our decision five years before – knowing afterall, that He was in control. “You do the best you can until you know Better.” right?
My fear was that one day Luke might hear the word ‘surprise‘ from another source,and another perspective. All of our friends and family knew the miracle by which he came to us. I was afraid that at some point, he might overhear a portion of his story out of context, and he might deduce that ‘surprise’ meant something else. I wanted him to always know he was important, and loved and welcomed to our family with open arms and open hearts. I wanted to make sure that he never had a reason to doubt that, and I concluded that the only way I could ensure he never thought differently was if he heard it all from ME first. So from before the time he could talk, he heard his story. About how we didn’t know he was going to come to our family, but we were so happy when we found out. I told him in a way that I thought he could absorb. Funny how kids fit truth into their own reality. They sort it out in the way that they see the world. In the way that makes sense to them. I was okay with that. I knew that as he grew and his understanding developed, he would sort out the details. The only thing that was critically important was that he always feel loved.
Somewhere along the line, Luke grew up. And now he has two babies of his own. Very wanted and welcomed and loved babies that he shares with his lovely wife Pam, and with the rest of us. Cause that’s what families do. But he’s still my baby. And I still refer to him as my baby. And sometimes the grandchildren feel the need to object. “Uncle Luke isn’t a baby!” they say. I tell them “oh yes he is. Don’t ever fool yourselves. Uncle Luke will always be our baby. And you know what? He likes being the baby. Don’t you Uncle Luke?”
“Yup.” (that’s how he talks)
And the world continues to turn. And babies grow up. And mom’s get older too. But some things should never change.
Because it is a biennial – meaning it grows for only two years, going to seed the second year in late summer, I allow some flowers to ‘ripen’ and go to seed. I then take the seed and sprinkle them generously throughout my flower garden and herb garden. They come up profusely and I simply pull what I don’t want. After all, a weed is only “a plant growing where it doesn’t belong“. If you don’t let the plant go to seed, or then sprinkle the seeds around, you may find yourself with none the next year as I did. A mistake I only made once. 
