Part 1 – A,B,C
in this chapter: Aloe Vera, Basil, Borage, Calendula, Carrot tops, Chamomile, Wild Chamomile (Pinapple weed), Chickweed, Chives, Cinnamon, Cloves, Comfrey, Cornsilk, Cranberry (Highbush). Some inside, some outside. Chapter continues to be a work in progress. I’d love to read your comments below.
ALOE VERA
For all my parenting years I’ve had an aloe vera standing close by for those owies that happen daily. From the minor burns and scrapes of childhood, to the bigger wounds that need stitches and painful sunburns, it has never let me down. We’ve been partners through it all.
Easy to grow indoors in direct sun, it doesn’t need much water (especially in the winter time), and if you’re going to kill an aloe vera, its probably going to be from over watering. When the sun gets higher and warmer though, starting mid March, you’ll be surprised – it will start asking for more water. Readily available to buy from many nurseries, but once you’ve got a good healthy plant started, it will have babies and you’ll soon be giving them to your friends.
Highly beneficial for healing skin burns and wounds. Many use it for healing wound INSIDE too, like stomach ulcers. In its natural form, it tastes yucky, however, aloe vera gel contains many vitamins and an array of essential minerals. It also contains 20 amino acids, including 7 out of the essential 8. There is some question about side effects when used internally though. The aloe plant’s gel, which is in the largest, innermost layer of each leaf, is considered safe and the beneficial part of the plant to consume, while its skin and the yellow layer directly under it, called latex, is considered unsafe. There are many studies that suggest it is unsafe for pregnant and nursing moms as well as young children, as well as studies that indicate the juice – which used to be crazy popular for stomach ulcers, has been linked to kidney problems and liver injury. So its kind of an enigma to me. For now, I choose to avoid eating or drinking it, at least until more evidence compels me to take another look.
To use it externally, simply cut off a portion of a nice full leaf, slice open and gently rub the gelatinous inside on the wound. The plant will soon heal itself, and you can cut from the same leaf another time. We’ve used aloe in our home for years, for household burns to sunburns, from scrapes to serious cuts, from bites to blisters, and a gentle facial astringent.
using:
* My four year old son attempted to remove a loaf of bread from the over with pot holders. They slipped, he touched the pan with his bare hand. Ouch. Ice-cold water, tylenol and cuddles for the rest of the day and a fitful night. Throughout that time when the pain would subside a little, I would slather aloe vera on the burn, and leave it to dry until the pain made us put his hand back into the cold water. By the next morning, no pain, no blister, not even any reddening on the skin. Aloe vera for the WIN. Our first serious experience.
* My husband took a hockey puck to the face. It hit him on the bridge of his nose, broke his glasses, and peeled a large piece of his skin away. Also gave him a big headache. He should have had stitches, but his headache won for the moment and he laid down with some tylenol. I laid an open piece of aloe vera gently over the bridge of his nose on this wound. By the time he woke up from a short nap, the wound had fused enough that stitches were of no value. If we had to do it over again we would have gotten the stitches first before we used the aloe vera, to prevent an unsightly. Who knew it would heal so quickly? The downside was a scar that wasn’t necessary. The upside was a lesson well learned, and scars fade.
* Sunburns soothed by rubbing the gel over the ouchy parts.
* Minor cuts and burns that are part of raising children and running households, all made easier.
* I often use the soothing gel of aloe vera to rub over my face in the morning and at bedtime. All the nutrition can be absorbed through the skin and it feels great. The perfect home skin treatment.
I HIGHLY RECOMMEND having an aloe plant in every home for its first aid and skin benefits. I use it for facial moisturizer, and definitely for cuts, scrapes, burns (including sun burns), bites and any other skin issue.
BASIL – culinary
Would summer really be summer without the wonderful sweet and spicy tang of fresh of basil? Its a redundant question because I hope I never have to find out. There are many different kinds and flavours of basil but my favourite and my default is still the basic common ‘sweet basil’.
growing
Basil is a tender annual that is kind of persnickety about a lot of things. It wants full sun, no negotiating on this. And it wants it HOT. It wants plenty of water but doesn’t like to be wet. See? I am not normally that patient with something this picky, not with people and not with plants. But basil has me wrapped around its tender branches. It isn’t possible to have too much basil in my opinion. That’s what pesto is for.
It doesn’t like to be transplanted so be gentle. Very gentle. I find that when its in my garden, it doesn’t do as well, so I keep it closer to me on the patio in a pot, so I can talk to it and make sure it gets enough to drink. It absolutely cannot tolerate a frost or even a chill, so don’t even think about taking it outside till all that is in the distant past. And it being in a pot makes it easy to bring inside on iffy late summer or early fall nights.
Its easy to start by seed. You can plant some indoors about 6 weeks before transitioning outside. I’ve even had good luck planting seeds straight into my planter outside in the middle of May. They germinate in a week or less and are quick to grow when they get sufficient sun. Because they are so persnickety about being transplanted, sometimes I just plant by seed right into the pot outside. If I do transplant, I take the whole mass and gently place them together.
Basil is a valuable companion in any garden. Planted nearby, basil helps tomatoes with both insects and disease, and improves growth and flavour. Staking your tomatoes and pruning the lower leaves frees up space to plant basil, chives, nasturtiums and other helpful ‘tomato fans’ in the front row.
harvesting and using
Start picking leaves when the plant gets about 6 inches tall. Th biggest ones of course. To keep the plant bushy, pinch off the top flower wannabees every week or so. (eat them right then and there.) Your plant will respond by producing more leaves and becoming fuller. Like most herbs, its best to pick in the morning before the heat of the day when the leaves are at their juiciest. Use basil FRESH for everything wonderful all summer long. Chop coarsely, snip with scissors or leave whole leaf. Use in salads, sandwiches, soups, sauces, bruschetta, on pizza, …. you name it. Even if you don’t need any, pinch off the top leaves anyway, to keep the plants bushy. If you have some you can’t use right away, dehydrate it, or make fresh pesto.
Pesto: using basil, garlic and parsley
oh. my. goodness. Pesto. Pesto on pasta, pesto in soup, pesto on meat, pesto on scrambled eggs or omelette, pesto on pizza, pesto with mayo on a sandwich, pesto in salad dressing …. everything is better with pesto on it. I wait all year long for the basil to be ready and plentiful enough to make pesto. Then I freeze leftovers in ice cube trays. Once frozen, put them into plastic container or bag and back into the freezer for quick use. I just throw it into the sauce frozen and cook it into your dish. Pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. It is amazingly aromatic, so a little goes a long way.
Basil Pesto
Basic pesto is made with basil, olive oil, nuts, and Parmesan cheese. Usually pine nuts, but I always use almonds or walnuts instead. I often add parsley and or oregano too. And sometimes I might take the time to toast the almonds. I use all these amounts as a guideline, adjusting to how much basil (or combination of assorted green herbs) I have to work with.
4 cups packed fresh basil leaves
3-4 cloves garlic
1/2 teaspoon freshly ground pepper + 1/2 teaspoon salt
1/2 cup almonds
3/4 cup olive oil, to start with (you will probably end up using another 1/2 cup)
*optional: other greens to add to supplement the basil if you don’t have enough: parsley, oregano, radish greens, nasturtium leaves)
3/4 cup grated parmesan cheese
*optional: 2-4 tablespoons of lemon juice will help keep the brilliant green colour of the basil, and gives the pesto a nice splash of lemon flavour.
*optional: substitute walnuts in place of almonds, (if you like walnuts)
Combine basil and garlic in blender slowly drizzle olive oil in while you blend till smooth. For sure you’re going to need to take breaks to push the basil down toward the blades, and to scrape off the inside of the jar. Add the nuts and salt and pepper. You can add lemon juice at this stage or toward the end.
Taste test for salt and pepper. Add a little more if needed (better too little than too much). Be flexible, adding a little more oil as needed to keep it smooth. Don’t skimp on the oil – its a very important part. When the pesto is done, it is nicely smooth. Pour into a bigger bowl and stir the parmesan cheese in with a spoon. If you haven’t added the lemon juice yet, now would be a good time.
Spoon into a small jar to refrigerate. Cover the top with a little olive oil. Don’t store longer than a week. I generally make a batch big enough to freeze several small bottles. Spoon pesto into several small plastic or glass containers. Pat down with the back of a spoon and cover with olive oil, leaving 1/2 inch of head space. Seal with airtight lid, label with name and date. Freeze in an area of your freezer that will be easy to access. Yes I use small glass jars. Leaving a good headspace allows for expansion once it freezes. I stack them gently in a freezer basket, being careful never to jostle them and bang them together. In about 15 years of doing this, I’ve never had one break.
I keep a small container of pesto in the fridge at all times. When I empty one, I just go get another from the freezer, so I always have one thawed and ready if I decide I need some. I find that once its been frozen, it seems to last longer in the fridge. I’ve never had one go bad. I sometimes mix a couple tablespoons of pesto into an equal amount of mayonnaise and use that as a spread for toasted tomato sandwiches, or instead of butter on a grilled cheese sandwich.
* warning: this stains badly! Do NOT get it on your clothes. I don’t wear an apron often enough. But I always wear one when making pesto.
** hint: only use GREEN basil to make pesto. This year I mixed some purple basil in with the green. Oops – not a good resulting colour. Even lemon juice isn’t gonna help that combination.
BORAGE
– hardy, self seeds. This wonderful and very unique plant is an annual that self seeds. It is covered with stiff coarse hairs that make it prickly to the touch. The stem is erect with oval leaves that are rough and wrinkled and it grows up to 2 feet. It flowers all of July and August, in sparse clusters that are first purple, then blue. The flowers produce a lot of nectar which makes them very attractive to bees. It is for this reason that they have an honoured place in my garden.
Borage usually produces four seeds from each flower, which is the source of borage oil – very beneficial to use medicinally. The leaves and flowers are edible and nutritious. The plant itself has a nice light ‘cucumbery’ taste when fresh. Because of the prickly texture I chop the leaf and use sparingly in a salad, but its worth it. Also, lightly steaming it takes away the prickles so its a good green to serve for dinner.
CALENDULA (Pot Marigold)
Calendula are hardy, self seeding beautifully vibrant flowers. When you pick them, always ensure some blossoms get left to go to seed. Freely scatter the seed throughout your garden. This is especially wonderful for us, since calendula is native to the Mediterranean area. It’s name means “the one who follows the sun”, and ancient Greek mythology is full of stories about it. I received my first seeds from a friendly neighbour many years ago, and they’ve been a welcome happy guest in my garden ever since.
The flower petals are edible, as are all marigolds. Nice light peppery taste, add to salads.
Its unique composition of acids, mucilage, resins, and flavonoids, make this plant the ideal base for antiseptic, anti-inflammatory, and healing treatments, so it is most commonly used in skin care products. It’s anti inflammatory properties also make it valuable taken internally as an infusion-tea. Fresh or dried flower petals (about 2 T dried, a little more fresh) in a cup with boiling water poured over top. Leave to infuse for 10 minutes covered. Recommended to take two or three cups a day between meals.
CARROT TOPS
I know right? Open your mind; carrot tops are wonderful. From carrots you grow yourself, or organic carrots you buy from the Farmer’s Market, don’t ever throw the tops away again. Right from the time they’re little and you’re thinning them out, till the season is over and you’re growing some more in your window from the ends of fresh carrots, they are readily available, refreshing, super nutritious and delicious! And the flavour matures from a tender sweet taste in the early summer while you’re thinning to a more robust flavour at the end of summer.
WHY would you?
The leafy, dark green, ferny tops of carrots are extremely nutritious! They are obviously rich in natural chlorophyll which is a super antioxidant. Also a great source of fibre, and a rich source of magnesium and calcium, making them important for healthy bones and muscles. (Magnesium aids our bodies in absorbing calcium.) Rich in vitamins A, C, K, and potassium; many reports claim the tops have much more Vitamin C than the actual root that we love so much.
At the beginning of the summer when you’re thinning your carrots out, do NOT throw those greens away. Save them, swish them in water to remove the small amount of dirt that you pick up, and lightly chop them to add to a coleslaw, tabouli, or even just sprinkle over top of a garden salad. They are surprisingly sweet.
When you harvest your beautiful carrots at the end of the season, your tops are a lot more mature, but do not underestimate their value. For some of these dishes, you might want to remove the more fibrous stalks between root and leaves, but for others it doesn’t matter. The flavour of mature greens is a little stronger, leaning toward a bitter taste – perfect for things like ‘pesto’ and ‘gremolata’. Both of these condiments originally use basil, but they lend themselves beautifully to other flavours like parsley, tarragon and yes, even carrot tops.
using:
Use in vegetable stalk, saute into stir fries, use as a main ingredient in a pesto, in a green smoothie. If you have a favourite pesto recipe go ahead and use it, replacing the basil with chopped carrot tops in part of full. If you don’t have your own, try mine below.
Hint: hint: its difficult to use precise measurements when you’re making something straight from the garden, so be adventurous and flexible, and be prepared to adjust at the end when you do a taste test.
Carrot Top Pesto –
4 cups carrot tops, coarsley chopped (removing any big fibrous stalks). Or use 1/2 carrot top, 1/2 basil, or any combination with parsley. Your choice.
3-4 cloves of garlic, peeled
juice from 1 lemon
1/3 cup olive oil. You’ll probably use more, but start with this amount.
1/2 cup nuts: your choice of almonds, hazel nuts, pecans, walnuts, pine nuts or even pumpkin seeds
pinch or two of your favourite salt
ground pepper
1/4-1/3 cup shredded parmesan or asiago cheese. Start with the lesser amount and go from there according to taste.
Puree greens, garlic, lemon juice and olive oil in the blender or food processor. Stop and scrape as needed. Add salt and pepper and nuts and puree again. Adjust oil amount if desire and puree again. Add smaller amount of cheese and puree again. Add more or not, as you desire.
What to do with pesto? Toss into pasta, drizzle over roasted potatoes, cook chicken in it or spoon over chicken breast on the barbeque. Mix with mayo to use as a sandwich spread. Add to cream cheese and mayo for veggie dip or spread. Add vinegar and oil to make into a salad dressing.
Gremolata –
I have recently discovered gremolata and ….. oh my, added to my list of favourite summer flavours. The perfect way to add a flavour punch to any meal including soup, salad, sandwiches, pasta and even meat.
1/2 cup coarsley chopped carrot tops (stalks removed)
1 (or 2) peeled clove of garlic, minced
zest of 1 lemon (that’s right, not the juice)
Chop carrot greens on a board, add minced clove of garlic and chop into it. Add zest of one large lemon and chop into the mixture. Spoon into small serving bowl.
What to do with Gremolata? Toss over top of pasta, into tabouli or couscous, drizzled over roasted potatoes or any cooked meat, spoon some on top of a bowl of beef stew, and serve with meatballs. Gremolata adds a fresh vibrance to any dish, and instantly makes it SUMMER!
Green Smoothie using Carrot tops
Lightly chop greens, discarding the coarse stalks. Put into blender.
Add one or two green apples, lemon juice, ripe banana and cold water.
Puree in blender.
Carrot Ravioli served with Carrot Top Pesto
slice carrot pieces, toss with olive oil and salt. Roast in 375 degree oven for 15 minutes.
While that is cooking, saute chopped onion in butter; add crushed garlic and cardamon till onions are tender.
Spoon onion mixture and roasted carrots into blender and puree. Add 1/4 – 1/3 cup shredded parmesan and blend again. Spoon by a teaspoon onto wonton squares, moisten edges and seal. Gently boil till they float, then remove from water. Drizzle pesto over top.
The sky is the limit when using this versatile and flavourful garden green. Be open minded and flexible, and it will change your life.
growing more in the house
At the end of the season, you can still have FRESH carrot greens for months to come. Cut the blunt end of the carrot to about 1/2 inch. Set in a saucer of water for a few days till new green starts to develop from the top, and delicate white roots shoot out from the sides. Gently set into prepared soil, water to moisten and set in a sunny window. You’ll be eating fresh carrot greens till Christmas. Eventually the plant will flower in it desperate attempt to propagate seeds. That’s okay. Let it. A pretty, white lacey flower will soon produce seeds.
CHAMOMILE
Native to Alberta, chamomile is known for its soothing-to-the-tummy reputation, with a calming quality. It is the common name for several daisy-like plants of the Asteraceae family. Two of the most common in our area (Alberta) are used to make herbal ‘infusions‘, or herbal ‘teas’. A nice mild hot drink, and refreshing as a chilled “Iced Tea” version.
What is the difference between ‘tea’ and herbal tea?
Now would be a good time to talk about ‘tea‘. I was surprised recently to learn that many of my tea drinking friends did not know the difference between the ‘tea’ that they drink, and the herbal so-called-tea that I drink. It is night and day. The question arose as we visited over a cup of tea. They knew that I didn’t drink tea, but I had no problem drinking certain herbal teas after I checked the ingredients. They assumed I edited my rules according to preference, but what I was looking for in the ingredient list was the absence of the word ‘tea’. Why? For one thing, TEA comes from a plant called – TEA.
Black tea, white tea and green tea all come from the same shrub called Camellia sinensis. In all cases harvesters pluck the uppermost buds and leaves from the plant. So what’s the difference? It comes down to the harvesting and processing of it. White tea is picked in the spring and has a short harvest time. For green tea, leaves are harvested, withered, and then heated through steaming or pan-firing to halt oxidation so the leaves retain their colour and delicate flavour. To produce black tea, leaves are harvested and withered and then crushed, torn, curled, or rolled and allowed to oxidize (which triggers fermentation) before being dried. As a result the leaves darken and develop a stronger flavour and aroma. Traditionally, we drink tea by steeping it in hot water, so the word ‘tea’ has come to be synonymous with the process of preparing the hot drink, not just what is actually IN the cup. Iced tea is simply a cold version of brewed tea.
So though we call infusions made from herbs and flowers ‘tea’, we are actually referring to the steeping/brewing process, not necessarily the contents. It is a common error, among tea drinkers and non tea drinkers to assume that ‘tea’ is ‘tea’. And it would be, IF it actually contained ‘tea’. Being one who chooses to abstain from ‘tea’, as well as coffee means that I am avoiding the plant from which it comes from. So technically, my herbal cuppa choice, if it doesn’t contain white, black or green tea, isn’t ‘tea’ at all. It is an infusion. But who has a cuppa infusion?
growing
Three types of ‘chamomile’ grow well in our area (Alberta). Though they both have similar names, they are quite different.
Roman chamomile is a low growing (3-6 inches tall) perennial and can take over your garden if you aren’t careful. If you plant it, be sure to select a permanent spot for it.
German chamomile is an annual plant that reaches around 2 feet in height. It is probably the one you’re most used to seeing and the one pictured here, and though it is an annual plant, it is an aggressive self-seeder, so it will likely return year after year. Tricky.
Wild chamomile is sometimes referred to as Pineapple Plant or Pineappleweed, is an annual ‘weed’ that commonly grows in inhospitable areas like gravel driveways, cracks in sidewalks, road sides and of course in fields – any place where it gets plenty of sun and heat.
Wild Chamomile or Pineappleweed
Pineapple weed gets its nickname from its appearance and scent. The shape of the blossom is reminiscent of a pineapple, and when you pinch one of the flowers you will smell the sweet, light sent of pineapple. Like the other chamomiles, it has medicinal qualities. It is a sedative herb that relaxes the digestive system and settles the stomach (including motion sickness). Also good for calming nerves, and as a mild relaxant to help you sleep. Because of its soothing properties it is used to help reduce stress and anxiety. A few drops of pineappleweed tincture will help with baby’s colic.
growing
Its hard to say how to grow a ‘weed’ because just the nature of a weed means it grows wherever it darn well feels like it. Usually the problem is it to stop growing where you don’t want it. But I find that to be true only until you find a useful purpose for it. Afterward it suddenly gets particular about its growing environ. Wild chamomile grows in cracks and seams and gravel, but in my garden it grows in a protected area, where weeds can be safe. Theoretically anyway. You’d be amazed how many people just want to bend over and pluck a ‘weed’, prompted by their inner good Samaritan to rid the world of these nuisances. It is a constant battle trying to ensure them that all is in control and that the world will not go to heck if we let these particular weeds find joy in their existence.
back to Chamomile proper –
Chamomile seeds (non pineappleweed) could be started indoors 6-8 weeks ahead of time. You need to be patient they take forever to germinate. 14-21 days. Just when you think something went wrong, presto – the sprouts appear. I grew some from seed a few years ago and then transplanted it and babied it but I ended up losing it. Pretty disheartening when you can’t even grow a stupid WEED. So I simply took advantage of a prolific patch that grows behind a neighbour’s house (as a weed). Don’t worry, I asked. I think it would be super easy to take some seed from the daisy like blossoms after they ripen and sprinkle them into my garden, but I am pretty sure I don’t want to have them volunteer indiscriminately.
One year I came across a German Chamomile plant in a nursery. First time ever! I planted it into the ‘protected zone’ portion of my garden, and babied it all summer. Still babying it. I am confident that once it gets started we’ll be best of friends.
Unlike the other two chamomiles we’re talking about here, pineapple weed does not have white flower petals. The flower is simply the small green nodule at the end of the stem that smells like a pineapple when pinched.
harvesting and using
Pick it to use fresh, or to dry for winter use. Of the other two chamomiles you can use the flowers and leaves, and even the stems, but I only pick the flowers because they’re so plentiful I don’t need anymore than that. But for the pineappleweed, because its so small and I usually don’t have a lot to pick from, I pick the blossoms and leaves, and if the plant is young and tender, I pick the stems too. Swish the plant around in water or gently spray the blossoms with water, and then flick off excess moisture.
A warm cup of ‘tea’ made with the leaves, flowers and stems will calm nerves, and sooth an upset tummy. I know that one can make tinctures but I never have. Personally, I’ve not felt compelled to set up my own apothecary, especially now that my kids are all gone. A simple cuppa tea works for me.
To make an infusion / cuppa tea, take a large handful and steep in tea pot with boiling hot water for 10 20 minutes. Easier to keep hot if you gently simmer in a small pot on very low heat. Strain as for any tea, and drink with a touch of honey or a dash of stevia to sweeten if desired. Adding a pinch of mint leaves gives it a nice flavour. Brew lots and chill it for a nice refreshing iced tea later.
As with many – perhaps most non-culinary herbs, not recommended during pregnancy until the very end. Chamomile is believed to initiate uterine contractions.
CHICKWEED
COMMON GARDEN CHICKWEED is a tender plant, branching out from a central root. The small leaves are bright green and sometimes referred to as ‘mouse ears’. The flowers are tiny, white and star like. Although its an annual, chickweed self seeds and so if you’re lucky, you can inadvertently bring in some seed with garden soil if you bring any plants into the house for winter. Common in most gardens, especially in damp partly shady areas.
Hated by many gardeners, chickweed can be transformed from a pest to a deliciously tender ‘vegetable’ by anyone with an open mind. Hardy, self seeds, highly recommended. With a delicate flavour, chickweed is a nutritional power house: calcium, essential fatty acid, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, sulfur, zinc, vitamins B1 B2 B3, C and E.
Yes, I know its a weed. But try to be open minded. Just because it is a common self seeding plant, its called a weed, but that word is not a swear word. Some of my best friends are weeds. And many are very useful.
Chickweed is super easy to eat right on the spot while you’re working in the garden. Be careful not to pull it up by the root as you don’t want to kill it. I know, that is contrary to what you’re naturally inclined to want to do with ‘weeds’, but once you understand and experience the value of chickweed, it will be a valuable and protected plant in your garden. Coarsely chop to add to a salad, throw into a smoothie or steam with other greens. There is no shortage of ways you can incorporate chickweed into your daily summer diet, and you will feel better for it. I promise.
There is a type of chickweed that is native to Alberta. Called LONG STALK or LONG LEAF CHICKWEED. You can read more about it in my blog article about weeds.
CHIVES
– hardy, self seeds and comes back from roots. Delicate onion flavour. Mostly culinary. There are a few reasons that this pretty plant is a must in every garden, even for those who don’t intend to grow herbs. First of all, its pink-purple flowers attract bees. Very important for the rest of your garden. It is a good companion plant with tomatoes and even strawberries. I have a row of small chives along my tomato patch and a couple of bigger chive plants in my strawberry patch.
Another reason I think every garden should have chives, is that they’re one of the first plants up in the spring. They are the promise of what is yet to come. When everything else is brown and ugly and you have to exercise faith and old pictures to remind yourself that in one month your garden is going to be lush and green, you have cheery green sprigs of chives poking through the soil promising that all is well, and the world is back on track.
And then of course they are just SO EASY to use. You can’t do wrong by chives; you can feel like a failure at everything else in your life, and chives will make you look like a master gardener and will never let you down in the kitchen. Just before dinner go out and cut off a handful of chives to add a light oniony flavour to every meal. Sandwiches, salads, sauces, casseroles, pasta, as a topping for potatoes and other vegetables. You name it, chives is your go to. I rarely use ‘onion’ in the summer because of the ready availability of chives.
When your chives come into flower (they will blossom the rest of the summer), pull out or cut off the blossom stems. This keeps your plant fresh and green and prevents it from going to seed – which is the whole purpose of the flowers. Even if you are vigilant about removing the flowers, they will beat you. In an established plant there are simply too many to keep up with. Good thing they’re so versatile. These pretty little flowers are a constant summer bouquet on my kitchen table; but they’re edible too. Break the flower heads apart and sprinkle them over a nice light green summer salad. If they’ve gone to seed, use those tiny black seeds for a peppery addition to your vinegarette dressing. And use them to make a Sun Vinegar.
Sun Vinegar: When your chives are flowering with lots of flowers and buds, pick the flower heads. Wash and shake them out to remove dust and possible insects. Fill clean glass bottles half full of the flowers, then pour whilte distilled vinegar to the top of the bottle. Cap, and leave to sit in the sun for about two weeks. When the vinegar has turned colour – a nice light pink, and your flowers have lost their colour, your chive-vinegar is ready. Strain the vinegar and discard old blossoms into your compost bin. Rebottle and add new blossoms for garnish with a few chive stems. Store the finished vinegar out of the sunlight to retain the delicate pink colour. The mild onion taste is a wonderful addition to garden salads and steamed vegetables all year round.
COMFREY
This hardy perennial is in the same family as Borage, prickly leaves and all, but it grows much bigger! It grows well in sun or partial shade, and I know from experience it does just fine in total shade. Because it is so hardy, I planted mine in the most inhospitable sun spot in my yard. Sorry Comfrey, wicked payment I know for being so easy to get along with. At the end of the growing season, it dies right back for the winter, but is up bright and early first thing in the spring. A healthy comfrey plant in ideal conditions grows a good 2-3 feet across and up to 5 feet high and because it is a relatively fast grower, it can be cut down more than once during a season.
growing
The thing you want to remember is that comfrey has a very deep tap root, so it is difficult to get rid of if you change your mind of where you want it. The key word is “permanence‘, so think hard, think down the road and be very intentional when you plant it, because it is gonna stay there! This tap root makes it drought tolerant, so once its made itself at home, it will pretty much take care of itself. Super easy to propagate too. When you’re ready to plant more, dig the mother plant out and break the root into 3-4 inch pieces. Create a hole in the ground and drop it in. That’s it! I know right? It’s almost embarrassing its so easy. Your original mother plant will come back strong and healthy because any piece that gets left in the ground will grow into a new plant. So moving it can be a real headache, as even one broken piece left in the soil will start a new plant.
Apparently there are many types of comfrey, some of which will self seed, some of which the seed is sterile. I have no idea what the name of my comfrey type is, but after it being in one spot for over 20 years, I know it doesn’t self seed. Whew! Although the root gets denser (and therefore more permanent), it doesn’t trail out either, so at least it stays in one spot. For a plant as strong and powerful as Comfrey, I need it to be well behaved and respectful, or we simply won’t get along in the garden. Its all about manners. So if you’re buying your comfrey starts or getting root pieces from a friend, make sure you ask about its manners.
using
Comfrey is a unique plant with a unique and special use. Its deep taproot draws nutrients from deep in the soil, so it is a great source of garden nutrients for other plants. How do you get those nutrients from the deep to the other plants? I cut it back and throw it on the lawn while Dan is mowing, then he chops it up with the mower. I take the mulch and either distribute around existing plants that like extra potassium tomatoes, or deposit it straight into the compost as the wonderful compost booster it is. It grows so quickly that you can get a second harvest from it in late summer. For the first year, let it get established. Once the leaves have died back in the cold of the fall you can gather them, but I wouldn’t cut them down from an infant plant. Next spring, let it grow and then chop it down just above ground level mid season, then you’ll get the end of the year harvest too. I like the mid season harvest because that’s when my tomatoes need mulching. At the end of the year, I add directly into the gardens I’m putting to bed, or to my compost.
Comfrey was used traditionally for centuries as a medicine, but new evidence warns against taking it internally as it can cause problems with the liver and other organs. Its strength is healing wounds and other topical skin treatments, for non serious skin injuries.
My very first experience using Comfrey was in a poultice for my teenage daughter who had fallen off her bike and had bad abrasions covering one leg and hip. Sadly, I didn’t know how to apply a poultice and the experience was not a good one. For either of us. I caused my daughter more discomfort than necessary, and it took my confidence away for awhile. *Hint: learn how to apply a poultice . . . duh . . . . In my defense, it is a lot easier to learn things like this with the internet than it was in the days without the internet – which was when I was experimenting. Use a shield between the poultice material and the skin. Sheesh. It seems like such a no brainer now.
– method 1: chop up washed leaves and pulse them into a paste in the blender with only as much water as needed. LAY A CLEAN THIN CLOTH against the skin, or lay the comfrey against a clean thin cloth. I have an old sheet washed, ripped into squares, folded and stored in a ziplock bag in my bathroom first aid drawer for just such a purpose. The comfrey paste should not be applied directly onto the abrasion because (duh) when it dries, how are you gonna remove it? The cloth also keeps the moisture from leaking everywhere.
– method 2: mash up an actual leaf, either by hand, a clean stone, the pestle of a mortar and pestle set, or even the back of a spoon or dull knife. This releases the juices which contains an ingredient called ALLANTOIN, as well as other helpful biochemicals.
This method is quicker and easier, so helpful when perhaps your situation demands on-the-spot aid. If you cut yourself, grab a comfrey leaf and rub it against itself to knock off the prickly hairs. Mash it up between your hands to make a poultice and gently lay across the cut. Wrap another other leaf or clean cloth around the wound to secure. The leaf will help stop the bleeding, and begin the healing process.
Allantoin has hydrating properties, increasing the water content of the skin which promotes healing. Because it is a skin protector and stimulates new cell growth, it is soothing to dry, chapped or inflamed skin, burns, rashes, bedsores, cuts, scrapes and abrasions (like road rash), making comfrey an excellent ingredient in healing salves and soaps. Combined with other herbs especially, comfrey can be an effective tool.
Simple salve:
infuse olive oil with fresh, cleaned and chopped flowers of calendula, comfrey and yarrow, and chopped leaves of plantain and comfrey in a clean glass jar. Consider adding lemon balm, other mints, chamomile flowers or lavender flowers – what do you have available? Cover and leave in direct sunlight for three weeks. Strain out plant material with a clean thin white cloth, and stir in some melted beeswax, small amounts at a time to add just enough to solidify the salve to a creamy consistency. Pour into small clean tins. Has a reasonable shelf life but don’t expect it to last as long as store bought creams or salves.
a good neighbour in your garden
I hope you have a spot in mind to grow a few comfrey plants, in a spot where they won’t shade others, maybe on the edge of a garden on edge of your yard. It is such a valuable plant to have to use as weed suppressing, fertilizing much for fruit trees, and other garden plants – especially tomatoes. It has earned an honoured spot in my garden. At this moment we are in a little bit of a backyard transition, so I am waiting to have things permanently figured out before I plant 4 or 5 new comfrey plants in a spot I’ve already got picked out for them. The spot gets more sun than the mother plant gets now, so my expectations are high. If all goes well, I should be able to take root cuttings first thing next sun before it gets too into the growing season. Comfrey has a life expectancy of about 20 years and will start to decline after that, so I want to make sure I propagate more before that happens. Next spring is my target.
CORNSILK
I know right? Who knew. But it actually makes a nice tasting ‘tea’, and is used as a diuretic. The actual silk on the corn cob underneath the husk. Just peel it off and keep it in a clean spot. When all together, lay out to dry on a clean white tea towel on the table or counter, for about a week, turning over every day or so to ensure even drying. When completely dry, store in a clean glass jar covered in a cupboard. Use as an infusion in a tea pot with boiling water. Drink hot or chill in the fridge for the next day.
HIGHBUSH CRANBERRY
Not the traditional cranberry you’re used to finding in the grocery stores, the High Bush Cranberry isn’t really even a true cranberry at all. Native to North America, it is also known as ‘squash berry’, ‘loose berry’, and ‘pembina berry’. It grows about 9 feet high (3 metres) and 6 feet across (2 metres). The berries grow in beautiful clusters, white in the summer and red when ripe. Interestingly, they can be picked late summer when they’re red, early fall, or even all winter long while they’re frozen on the tree. How cool is that? I had been told years ago that they were better picked after the first frost. Something about being sweeter, but this year we still haven’t even had a frost and its into October already, so we went ahead and picked them. Quite frankly, I can’t say that I noticed a difference in flavour.
growing and harvest
Apparently freezing affects the natural pectin, so if you want to make jelly, best to pick before freezing. I love fruit bearing plants that are native to the north, and I am determined to make the best of them – since we’re relatively limited in selection. We had two high bush cranberries planted in the yard our kids grew up in, and we really missed them when we moved. I was saddened to learn that the people who bought our house took them out because they “didn’t think they’d use them“. Whaaaat? I can’t even understand that line of thinking lol. It took us a few years but we finally planted one in our present yard. They are a beautiful tree notwithstanding their usefulness.
The trees prefer moist areas, so river valleys are a good place to find them if you’re into foraging; we have ours planted right beside one of our rain-water barrels, so there’s always spillage that keeps the ground well watered.
in the kitchen
Generally too sour to eat raw, high bush cranberries make great juice, jelly and (so I’m told) wine. Be prepared, the smell when cooking is NOT nice. In fact, you’ll wonder if something went terribly wrong (I am not kidding), but relax, all is well – even if it does smell a little like rotten eggs or stinky cheese. Keep the windows open and don’t invite company over for a few days. Again, I am not kidding. This year (2020) I read that adding the juice of a lemon when simmering helps eliminate the smell so I figured I had everything to gain and nothing to lose. I tried it. I actually used a tablespoon of the concentrated lemon powder from THRIVE LIFE which I conveniently have on hand all the time. I am happy to say that it worked beautifully. I couldn’t smell anything but goodness the whole time it simmered and afterward, in fact I even invited a friend over for the evening – something I never would have done in years gone by.
The berries themselves are about the size of blueberries, but the seeds are relatively large and flat, making it difficult to do anything but juice them. But they do make great juice, syrup and jelly. They definitely need some kind of sweetener because they’re quite sour.
I’ve never taken the cranberry juice to the next stage of syrup or jelly. Personally I am not a huge fan of jelly because of the amount of sugar required, and I have plenty of other syrup options. I do very much like fresh cranberry sauce, but I make mine with the traditional cranberries we buy fresh or frozen from the grocery store or the THRIVE LIFE freeze dried cranberries I keep on hand in my food storage.
Juice
Cranberry juice is what I traditionally like to serve with Thanksgiving and Christmas dinners. I buy it when I have to, but how much better is it when it comes from your own garden? I serve it sparkling, with gingerale, a nice seasonal treat.
Don’t think about using your steam juicer, high bush cranberries need water.
Rinse with cool water to clean the dust etc away, and discard leaves and stems, but don’t worry about the small stems. Put them in a sauce pan that has a extra headroom in it, and add water to completely cover. That’s enough. Too much water will make the juice wimpy and thin. Over medium low heat bring to a gentle boil stirring occasionally, then immediately turn down and simmer covered about 20 minutes. Turn the heat off and let cool.
Once cool (usually the next day), strain the softened berries through a jelly cloth or cheese cloth. Don’t rush this part. Let it drip till done, then squeeze the bag. That’s it. Easy breezy. Sweeten to taste. If you’re planning to use for jelly, don’t sweeten – follow a recipe for normal cranberry jelly.
Highbush cranberries are good for kidneys, bladder and skin. Helpful for infections in urinary tract. High in Vitamins A and C and antioxidants.
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I’d be interested in your thoughts, and your experiences with these or any other herbs and spices commonly in our homes and yards. Find parts 2, 3, 4 of “Common Herbs and Spices in your House and Yard” in BACKYARD CITY HOMESTEAD for lots of other useful plants to grow in your yard.
Warmly,
Cindy Suelzle