A blog about gardening, plants, horticulture, wildlife, animals, and the environment

On Lummi Island, off Washington's northern coast, Chef Blaine Wetzel of The Willows Inn is cooking food that is unique, naturalistic, and distinctly his own.

Snapdragons thrive in cooler weather, Grop One can be trickier to start from seed than other snapdragon groups. Place seeds in the fridge for a few weeks and sow them in September or October indoors.

This week I thought I would use the herb of the week to encourage you to choose this herb to add to your garden if you have not done so already. This week’s Herb of the Week is French Tarragon (Artemisia dracunculus). French tarragon is the variety generally considered best for the kitchen. Russian tarragon can be grown from seed but is much weaker in flavor when compared to the French variety. It seems to be one of the least familiar of the culinary herbs that is commonly found in dried and fresh forms in grocery stores. French Tarragon is easily grown in many climates and has a wonderful anise flavor similar in some ways to basil but unlike basil will come back year after year. Tarragon is a versatile herb that in addition to being a great herb to accompany fish dishes, appears to contain preventative substances for cancer and possibly some viruses. History French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon. Although tarragon is most closely associated with French and European cuisine, it was not cultivated in Europe until the late 1500's, when the Tudor family introduced it into the royal gardens, from its origins in Siberia. Later, when the colonists settled in America, they brought along tarragon for their kitchen gardens, along with burnett to flavor ale, horehound for cough syrup and chamomile for soothing tea and insect repellent. To Grow French Tarragon rarely sets seed so it is best to cultivate by root division or to purchase a plant. Some care must be taken to ensure that true French tarragon is purchased. When you see tarragon seed packets they are generally not French Tarragon (sometimes Russian Tarragon -A. dracunculoides L.) and will not have the wonderful flavor and aroma of French Tarragon. Do not fret if you have or grow Russian Tarragon it is a far more hardy and vigorous plant and produces many more leaves from early spring onwards that are mild and good in salads and cooked food. It likes a hot, sunny spot, without excessive watering. A perennial, it normally goes dormant in winter. Since French Tarragon is related to sagebrush it can have a wild look to it. Plant French Tarragon in sun in well drained soil either in the ground or in a pot. French Tarragon can get quite large (2' x 2' or more) but since you will be trimming it regularly for use the growth can be easily controlled. I do often refer to it as a tasty, ugly plant and due to its height and appearance tent to recommend planting it at the back of the garden where the tall branches covered with thin ovate leaves will make a nice contrast to bushier leafier herbs. The leaves also have a dark green rather than bright green color. The scent and taste of tarragon is disliked by many garden pests, making it useful for intercropping as a companion plant, to protect its garden mates. It is also reputed to be a nurse plant, enhancing growth and flavor of companion crops To Use When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly. French Tarragon goes well with poultry, fish, meats, salads, and salad dressings, and is often used to make herbal vinegars and oils. Tarragon is an ingredient in fines herbes and Béarnaise sauce. French Tarragon is also helpful for digestion and do to its numbing effect when chewed has been used for toothache. Tarragon can also be used in place of salt for people on salt-restricted diets. Tarragon vinegar is easy to make and popular to use in cooking. To make it, just put fresh tarragon sprigs into a sterilized bottle and cover with distilled white vinegar or white wine vinegar. Continue steeping until it suits your taste, but at least a week or two. Once desired strength is achieved, remove the sprigs, strain the vinegar and place in a new clean sterilize bottle and use within 18 months. Since it does not hold its flavor well when dried it is best to use French Tarragon fresh or freeze for later use. Pesto can be made with a many herbs other than basil – including French Tarragon. Just replace the basil with French Tarragon. Pesto can be made ahead and frozen for later use although some recommend adding the garlic just before use. Fines Herbes is a traditional French blend is a combination of equal parts tarragon, chives, chervil and parsley. The light flavor makes it a great blend to use on eggs. Medicinal Uses While most herbs have a long history of use as medicines, and an equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries. Tarragon is effective for eliminating intestinal worms in children. Follow the directions for Herbal Teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. For toothaches, try chewing on a couple of Tarragon leaves for relief. Crushed Tarragon leaves can be used on minor rashes and skin irritations for relief of the symptoms. It can be made into a Tea that is particularly effective when used with Lemon Balm for treatment and some say prevention of the flu or herpes. Make a tea with Lemon Balm and then add one teaspoon of dried Tarragon. Let this steep for 15 minutes or so before drinking. Take up to 3 cups per day. Recipes White Bean and Winter Tarragon Soup serves 4 8 ounces Great Northern white beans 2 Tablespoons olive oil 1 medium onion, diced 1 small fennel bulb, diced, about one cup 2 teaspoons grated lemon peel 2 cloves garlic, minced 7 cups chicken stock 1 Tablespoons fresh French tarragon leaves, chopped 3 Tablespoons thinly sliced ham, julienned salt and pepper to taste Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water. In a stainless steel sauce pan, heat the olive oil. Sauté the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour. Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon. Sage and Tarragon Chicken Salad This is a terrific sandwich spread to serve on top of whole wheat herb bread. One (10 ounce) can chicken breast 1/4 cup mayonnaise 1/3 cup finely diced celery hearts 2 teaspoons fresh sage - chopped fine 1 tablespoon fresh tarragon leaves - chopped fine salt & pepper - optional Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired Béarnaise sauce This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables. Makes 1 ½ cups 1/2 pound (2 sticks) unsalted butter 4 shallots, finely chopped 2 tablespoons fresh tarragon leaves 4 white peppercorns, crushed 1/4 cup white wine vinegar 1/3 cup dry white wine 4 large egg yolks 1/4 teaspoon salt Pinch of cayenne Directions: Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to boil, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage

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This week I thought I would use the herb of the week to encourage you to choose this herb to add to your garden if you have not done so already. This week’s Herb of the Week is French Tarragon (Artemisia dracunculus). French tarragon is the variety generally considered best for the kitchen. Russian tarragon can be grown from seed but is much weaker in flavor when compared to the French variety. It seems to be one of the least familiar of the culinary herbs that is commonly found in dried and fresh forms in grocery stores. French Tarragon is easily grown in many climates and has a wonderful anise flavor similar in some ways to basil but unlike basil will come back year after year. Tarragon is a versatile herb that in addition to being a great herb to accompany fish dishes, appears to contain preventative substances for cancer and possibly some viruses. History French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon. Although tarragon is most closely associated with French and European cuisine, it was not cultivated in Europe until the late 1500's, when the Tudor family introduced it into the royal gardens, from its origins in Siberia. Later, when the colonists settled in America, they brought along tarragon for their kitchen gardens, along with burnett to flavor ale, horehound for cough syrup and chamomile for soothing tea and insect repellent. To Grow French Tarragon rarely sets seed so it is best to cultivate by root division or to purchase a plant. Some care must be taken to ensure that true French tarragon is purchased. When you see tarragon seed packets they are generally not French Tarragon (sometimes Russian Tarragon -A. dracunculoides L.) and will not have the wonderful flavor and aroma of French Tarragon. Do not fret if you have or grow Russian Tarragon it is a far more hardy and vigorous plant and produces many more leaves from early spring onwards that are mild and good in salads and cooked food. It likes a hot, sunny spot, without excessive watering. A perennial, it normally goes dormant in winter. Since French Tarragon is related to sagebrush it can have a wild look to it. Plant French Tarragon in sun in well drained soil either in the ground or in a pot. French Tarragon can get quite large (2' x 2' or more) but since you will be trimming it regularly for use the growth can be easily controlled. I do often refer to it as a tasty, ugly plant and due to its height and appearance tent to recommend planting it at the back of the garden where the tall branches covered with thin ovate leaves will make a nice contrast to bushier leafier herbs. The leaves also have a dark green rather than bright green color. The scent and taste of tarragon is disliked by many garden pests, making it useful for intercropping as a companion plant, to protect its garden mates. It is also reputed to be a nurse plant, enhancing growth and flavor of companion crops To Use When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly. French Tarragon goes well with poultry, fish, meats, salads, and salad dressings, and is often used to make herbal vinegars and oils. Tarragon is an ingredient in fines herbes and Béarnaise sauce. French Tarragon is also helpful for digestion and do to its numbing effect when chewed has been used for toothache. Tarragon can also be used in place of salt for people on salt-restricted diets. Tarragon vinegar is easy to make and popular to use in cooking. To make it, just put fresh tarragon sprigs into a sterilized bottle and cover with distilled white vinegar or white wine vinegar. Continue steeping until it suits your taste, but at least a week or two. Once desired strength is achieved, remove the sprigs, strain the vinegar and place in a new clean sterilize bottle and use within 18 months. Since it does not hold its flavor well when dried it is best to use French Tarragon fresh or freeze for later use. Pesto can be made with a many herbs other than basil – including French Tarragon. Just replace the basil with French Tarragon. Pesto can be made ahead and frozen for later use although some recommend adding the garlic just before use. Fines Herbes is a traditional French blend is a combination of equal parts tarragon, chives, chervil and parsley. The light flavor makes it a great blend to use on eggs. Medicinal Uses While most herbs have a long history of use as medicines, and an equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries. Tarragon is effective for eliminating intestinal worms in children. Follow the directions for Herbal Teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. For toothaches, try chewing on a couple of Tarragon leaves for relief. Crushed Tarragon leaves can be used on minor rashes and skin irritations for relief of the symptoms. It can be made into a Tea that is particularly effective when used with Lemon Balm for treatment and some say prevention of the flu or herpes. Make a tea with Lemon Balm and then add one teaspoon of dried Tarragon. Let this steep for 15 minutes or so before drinking. Take up to 3 cups per day. Recipes White Bean and Winter Tarragon Soup serves 4 8 ounces Great Northern white beans 2 Tablespoons olive oil 1 medium onion, diced 1 small fennel bulb, diced, about one cup 2 teaspoons grated lemon peel 2 cloves garlic, minced 7 cups chicken stock 1 Tablespoons fresh French tarragon leaves, chopped 3 Tablespoons thinly sliced ham, julienned salt and pepper to taste Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water. In a stainless steel sauce pan, heat the olive oil. Sauté the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour. Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon. Sage and Tarragon Chicken Salad This is a terrific sandwich spread to serve on top of whole wheat herb bread. One (10 ounce) can chicken breast 1/4 cup mayonnaise 1/3 cup finely diced celery hearts 2 teaspoons fresh sage - chopped fine 1 tablespoon fresh tarragon leaves - chopped fine salt & pepper - optional Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired Béarnaise sauce This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables. Makes 1 ½ cups 1/2 pound (2 sticks) unsalted butter 4 shallots, finely chopped 2 tablespoons fresh tarragon leaves 4 white peppercorns, crushed 1/4 cup white wine vinegar 1/3 cup dry white wine 4 large egg yolks 1/4 teaspoon salt Pinch of cayenne Directions: Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to boil, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Purpletop vervain is a short-lived perennial from South America that grows with a highly distinctive upright and open habit. Clusters of light purple flowers occur in late spring on 3-6 ft. tall branches that often ascend above other plants in the garden. This unique perennial grows well throughout the Inland Empire in sunny locations and […]

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"I will go pick daisies and have a happy heart." Kimber Annie Engstrom What would high summer be without some daisy-type flowers? They are pure happiness atop a flower stem! Mid to late summer offers a wide range of this simple flower shape. Let's take a look at a few of them. This is my front garden back in 2013. I used to have loads of yellow Rudbeckia along the fence back then. I pulled half of it out looking to add room for early summer flowers, but now that I reflect back at this glorious August display, I am now rather sorry to have been quite so ruthless. Perhaps it is better to shine for a brief time than to look mediocre over the long haul of a gardening season! Sometimes we gardeners have to learn by making mistakes. Now, I'm thinking of swinging back the other way and restoring some of the Rudbeckia. Yellow Rudbeckia, Pink colored Zinnias, Sweet Potato Vine and blue colored Floss Flower, Ageratum in a public park. Floss Flower, Ageratum Rudbeckia also looks great mixed in with annuals as you see here in this display at a local park. As with most plants you need a big patch of each type of flower to really have an impact. I have two Rudbeckia cultivars to recommend you might try. It wasn't labelled but, I am going to guess that this is the popular Rudbeckia 'Goldstrum'. Rudbeckia 'Goldstrum' has golden-yellow flowers with a black centre. It will easily grow in average garden soil. It likes sun but is also happy in light shade. Removing spent flowers will prolong the display of blooms into the autumn. This perennial has a slow spreading habit but is easy to remove where unwanted. Height: 60-75 cm ( 23-29 inches), Spread: 45-60 cm (18-23 inches). USDA zones: 3-9. Rudbeckia 'Little Goldstar' was bred to be an improvement on 'Goldstrum'. It blooms profusely on a more compact plant that stands just 14-16 inches tall. It's an easy-to-grow perennial that will prosper in average garden soil with normal moisture conditions. Height: 35-40 cm (14-16 inches), Spread: 35-40 cm (14-16 inches). USDA zones: 4-9. Echinacea at the Toronto Botanical Gardens. Echinacea are butterfly magnets. They are also one of those perennials that the plant industry has bred into a zillion different color and flower forms. If you ask me, some of the older cultivars are still the best and most reliable plants, but here are a few of the newer cultivars to tempt you: Echinacea in the Landscape Ontario Garden. Echinacea Sombrero 'Adobe Orange' (top left) has overlapping orange petals and a rusty-red cone. It was bred to produce lots of flowers on a compact, sturdy plant. Average garden soil and moisture conditions are fine for this Echinacea. Full sun. Height: 60-65 cm ( 23-25 inches), Spread: 40-45 cm (16-18 inches). USDA zones: 5-9. Echinacea 'Supreme Cantaloupe' (top right) As its name suggests, this echinacea has cantaloupe-colored petals with rosy-red ray petals at the centre of the flower. Full sun. Height: 55-65 cm (21-25 inches), Spread: 35-40 cm (14-16 inches). USDA zones: 4-9. Echinacea Sombrero 'Kim's Knee High' (bottom centre) has coral-pink petals with an orange cone. This Echinacea has a compact, bushy habit making it perfect for the front of any flower bed. Full sun. Height: 45-60 cm (18-23 inches), Spread: 30-60 cm (12-23 inches). USDA zones: 4-9. Sunflowers are synonymous with late summer. They are annuals but, they are such great self-seeders once you grow them, you almost always have them in your garden. Plant sunflowers for the birds. Goldfinches and little chick-a-dees adore eating the seeds. And as an added bonus, sunflowers make great cut flowers! Helenium and other perennials in a local park. To be honest, I've struggled a little with this next plant. Where do you place a perennial that comes in such vivid shades of red, orange and yellow? I am still searching for the perfect place to relocate my Helenium to set it off to best advantage. Perhaps the answer to that ideal spot lies in this next picture. Heleniums seem to look great against a golden backdrop. That background could be created with an ornamental grass or maybe a non-invasive form of goldenrod. In this image, Helenium is paired with the yellow foliage of a Sumac. Helenium 'Short 'n' Sassy'(on the left) This compact variety of helenium has orange and gold petals with a deep brown centre. Full sun and moist soil are best. Height: 30-45 cm (12-18 inches), Spread: 40-50 cm (16-20 inches). USDA Zones: 4-9. Helenium autumnale Mariachi 'Fuego' (on the right) is another compact variety of helenium. 'Fuego' has orange-red petals and a golden halo around a deep, coffee-colored centre. Full sun and moist soil are best. Height: 40-50 cm (16-20 inches), Spread: 50-60 cm (20-30 inches). USDA Zones: 3-9. (Here is a link to an English website that will give you a good idea of the tremendous range of Helenium cultivars that are available.) Blue salvia mixing nicely with Rudbeckia in a local public park. Salvia farinacea 'Victoria Blue' is an annual you can find at almost any garden centre. Rudbeckia hirta A few brief words on different varieties of Rudbeckia hirta. These are short-lived perennials that are often treated as annuals. They will sometimes survive a few winters but are more likely to live on by self-seeding. Rudbeckia hirta 'Denver Daisy' at the Guelph trial garden. Rudbeckia hirta 'Denver Daisy' Rudbeckia hirta 'Denver Daisy' has golden-yellow daisies with a red eye and a black cone. It is fairly drought tolerant once established. Full sun. Height: 45-50 cm (18-20 inches), Spread: 30-45 cm (12-18 inches). USDA Zones: 5-9. Rudbeckia hirta 'Toto Gold' As well as the taller cultivars, there some more compact varieties of Rudbeckia hirta as well. Rudbeckia hirta 'Toto Gold' and Rudbeckia hirta 'Toto Lemon' are two good examples. Donna's garden in Halifax, Nova Scotia Pale yellow Coreopsis edges the flagstone pathway in my friend Donna's garden. It's a dainty little daisy-type flower that blooms for ages. Donna tells me she sheers her plants in mid to late July to encourage a fresh round of blooms. Coreopsis verticillata 'Moonbeam' has soft yellow flowers and fine, ferny foliage. It tolerates heat and humidity well making it a good choice for edging a sunny border. Full sun. Height: 30-45 cm (12-18 inches), Spread: 30-45 cm (12-18 inches). USDA Zones: 4-9. Coreopsis verticillata 'Moonbeam' Coreopsis is yet another plant with many variations on a color theme. It is important to note that not all of the new cultivars are as hardy and as reliable as older varieties like 'Moonbeam'. Many of are sterile, so they won't even reseed themselves. My advice is to confirm the hardiness zone on the plant tag before you make your purchase. If the cultivar in question isn't hardy in your area, think of it as an annual. Here are just a few of the many new cultivars available: Big Bang Coreopsis 'Star Cluster' (top left) has creamy white daisies that sometimes develop a maroon-purple eye. 'Star Cluster' forms an upright mound of fine, narrow foliage. Plants may require some support if grown in good garden soil. Full sun and average moisture conditions. Height: 45-60 cm (18-23 inches), Spread: 45-60 cm (18-23 inches). USDA Zones: 4-9. Coreopsis Leading Lady 'Lauren' (top right) has single yellow flowers. It was bred to be floriferous, mildew resistant, cold and heat tolerant. 'Lauren' also blooms earlier than most Coreopsis. Full sun and average moisture conditions. Height: 45-60 cm (18-23 inches), Spread: 30-40 cm (12-16 inches). USDA Zones: 5-9. Coreopsis 'Dream Catcher' has cool pink daisies with a maroon eye. Full sun and average moisture conditions. This variety is hardier than most pink forms. Full sun. Height: 30-45 cm (12-18 inches), Spread: 45-60 cm (18-23 inches). USDA Zones: 5-9. Annual Zinnias make great companions for late summer daisies and grasses. Zinnias in a local public park. Gaillardia bloom for such an extended period in the summer, I regret not having any in my garden. There are many color variations available these days. They like hot, sunny sights and are drought tolerant once established. Dry conditions and normal or sandy soil are best. Here are just three: Gaillardia aristata 'Arizona Sun' (top left) has orange-red flower petals with yellow tips. Full sun. Height: 20-30 cm (8-12 inches), Spread: 30-40 cm (12-16 inches). USDA zones: 2-9. Gaillardia aristata 'Arizona Red Shades' (top right) has orange-red flowers. Full sun. Height: 25-30 cm (10-12 inches), Spread: 25-30 cm (10-12 inches). USDA zones: 3-9. Gaillardia x grandiflora Mesa 'Yellow' (bottom centre) has solid yellow petals and a large golden eye. Full sun. Height: 40-45 cm (18-23 inches), Spread: 40-45 cm (18-23 inches). USDA zones: 4-9. These pictures have been pulled from a wide range of gardens. It just goes to show you how versatile daisy-type flowers can be. I hope you have found a little inspiration for your garden in my many examples. P.S. The latest book winner will be announced shortly! Bookmark this post with a Pin.