Rosemary

January 15, 2013

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Barry’s Garden in January

No matter the season, there is always something of interest (many, many things of interest) going on in Barry’s garden and even though I know not to show up without a proper camera, I can’t deny that sometimes (most times) I am lazy and the camera stays at home. Of course, I always regret it later as I did when I visited his place on Friday to see what was new.

And what was new was everything. It was the day of the epic thaw. One day our city gardens are buried in snow, the likes of which we haven’t seen in ages, and the next the sun is shinning, the birds are getting busy, and some guy is traipsing down the street in a T-shirt and flip-flops like it’s August, except that it isn’t August it’s January, and it may be unseasonably warm, but it’s nowhere near Spring Break in Cancun 2013 (Spring Break! Woooo!). That dude is going to regret it next week when he’s stuck in the bathroom suffering the symptoms of the NoroVirus, I tell you what.

I love these first big thaws. First of all, they are a desperately needed reminder that the winter isn’t forever. Spring will come again. They also reveal that life has not ceased underneath the snow. Plants are alive. Some of them are green and fresh. Take this lush and very alive hellebore (above) in Barry’s garden. Before meeting Barry, I had never paid hellebores much mind. Now I can appreciate their merits, the main one being that they stay green year-round!

Some of them, like this Helleborus niger ‘Praecox’ bloom in December and January when most plants are months away from breaking dormancy, let alone making flowers. Let me repeat: I took this photo just a few days ago. In January. In Toronto. What a plant!

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October 24, 2012

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Salomoia Bolognese (Italian Herbed Salt)

The quest to preserve what remains of the fall garden bounty continues at a fevered pitch. I used to complain that I didn’t have enough green tomatoes at the end of the season, and now… let’s just say, Be careful what you wish for.

One nice way to use up the last of the herbs is to make herb-infused salts. I’ve written glowingly about them in my books — they’re use in the kitchen is endless. We use them as rubs, to flavour roasted veggies and potatoes, to season eggs, as an aromatic baked salmon crust, and as a finish on just about everything.

Sage and rosemary are common culinary companions, but I didn’t think to make a salt of it until I came across jars in a local Italian greengrocer. I initially thought that the strong, resinous herbs would limit the salt’s potential, but we keep a jar of it next to the other salts and I have found myself turning to it far more often than I imagined.

I taught a group how to prepare this particular mix in my Banking the Bounty workshop last month and recently made up a huge batch at home to give to friends as holiday gifts. I’ve provided instructions for a small batch, but it is easily multiplied.

p.s. You’ll love the way your kitchen smells as you make this.

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November 18, 2010

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Rosemary, It’s Still Outdoors

This little rosemary is ‘Blue Boy’ a compact variety that grows into interesting no-work bonsai shapes in a pot. I originally purchased several of these as table decoration and parting gifts for people who attended the Grow Great Grub book launch party back in February. I even took one home myself. And then I lost it. I have absolutely no idea what happened to that plant. It just disappeared. By then I had fallen in love with this little plant, so I bought another.

The plant in this picture is ‘Blue Boy 2: The Sequel” and miracle of miracles it didn’t up and walk away. It even made it here to the new house. So far so good.

As of today it is still outside, up against the house where it gains some warmth from the brick. This is unusual for my part of the world. I always leave my rosemary plants outside until just after a hard frost, but then I bring them in for the winter. I learned this secret to their success on my first trip to Portland, Oregon. I’ve been twice, both times in the month of February when it is cold, wet and blah. Rosemary grows very, very well in Portland. It’s not unusual to see plants that have grown into massive bushes and hedges.

Since those trips I take my cue as to when to bring my rosemary indoors based on how cold and wet it was there. Rosemary does not like how dry and warm it gets inside our homes during the winter months. Keeping them happily hydrated can be a struggle. As long as they seem happy, I try to leave my plants outside until the last possible minute, because once they come indoors it’s a bit of a production to keep them going until spring.

So far fall in Toronto has been relatively mild. I went out this morning after the rain to check on my remaining potted plants that are still outdoors (and shoo away digging squirrels). It felt a lot like Portland on those February trips. Even my calendula is still going and is about to bust out another bloom!

This year I have also been gifted with an unheated sunporch that is doubling as a cold greenhouse. I could put my rosemary in there and be done with it, but I’m keeping this one outside as an experiment to see what I can get away with. Although, come to think of it, I should be experimenting with the average rosemary plant and keeping the special one in the safer, protected spot.

I think I’ll go do that right now. Things are good right now, but I don’t want to have to go back for ‘Blue Boy 3: The Reckoning’ should the weather take a turn for the worse.

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April 2, 2010

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Meanwhile, Over at the Greenhouse

We have been enjoying an unseasonably warm March here in Toronto that has lead into the warmest early April I can recall, ever. Temperatures are supposed to soar this weekend, sending gardeners (including me) into a flurry of activity. I have already sown spinach and mâche into containers on the roof. The chives have been shooting up slowly over the last few weeks, and I am starting to identify lettuce seedlings that have self sown where I let mature plants go to seed last season. I intend to spend this weekend cleaning up, amending the container soil, and getting all of the gardens into shape.

Meanwhile, over at the greenhouse, my little seedlings are go. I started tomatoes and peppers on March 5 and have sown the odd thing here and there since. I’m enjoying the simplicity of this stage of the growing season very much. I’ve been through this stage countless times now and you’d think it would get dull, but it never does. Every year there is something new and even the same old same old haven’t lost their appeal. On a basic level I am amazed by my plants’ progress every time I visit the greenhouse. I am relishing just observing the beauty of new seeds as they come out of the package and discovering the early growth stages of plants I have never grown from seed before. This is a happy time all around.

These are a pansy called ‘Caramel Spice’ from Botanical Interests. It’s a little late to start pansies and violas from seed as they are typically started in January. In fact, I just bought the first pansy cell-packs of the season yesterday. Unfortunately, these seeds came late but I figured I might as well give it a shot anyways. I can always try tucking them into a cooler spot once the summer heat hits and hope they make it to the fall cool-down.

This is cardoon (Cynara cardunculus), one of my fun experiments for the 2010 growing season. Cardoon is a gorgeous, and rather massive plant that looks an awful lot like an artichoke or giant thistle. In fact, they’re related. What’s interesting is that you eat the stems of the plant, not the flower bud as you do with an artichoke. But before you harvest it you’ve got to “blanch” it, much like celery, by covering the stems with a large box or some other cover to keep light out and soften the leaves. Perhaps a bit complicated but my curiosity has got the better of me so here we go. Another fun fact: cardoon is often used as a vegetarian rennet substitute in cheese making.

I like the seedlings at this stage; so perfect.

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July 4, 2008

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Gift It: Homegrown Herbal Bouquet

I was invited to an apartment warming at my brother’s newish place the other night and since I had already treated him to a whole new garden, hereby known as “The Gift That Covers Me Off for Gift Giving Until 2010,” I decided I wanted to bring something but that that something should be simple and not cost money. The great thing about gardening, beyond the thousands of other more important reasons, is that there is always something available last-minute to gift to friends. I can just step outside and find homegrown edibles or flowers in a pinch that just about anyone will appreciate.

After all, who doesn’t like homegrown food or flowers? Granted, I’m sure if we looked hard enough we could find one or two out there in America but still…

As I was saying, a gift was in order. A gift that says, “Congratulations on your new apartment! Here’s something nice and useful to commemorate a meaningful life step but, you know, you’re my brother and dude, until I get a higher paying job or miraculously unearth a winning scratch ticket buried in the street garden… enjoy some quality homegrown herbs and edible delights.” Of course, I’m saying that cynically because in truth a winning scratch ticket would not change my desire to share the homegrown goodness. I’d just wrap it all in fresh, crisp hundred dollar bills.

And that is what I did (minus the cash money). My brother has been speaking highly of his new herb garden and all of the delicious herbed omelets he has been enjoying however I knew his plants were still small and were probably strained by enthusiastic and vigorous picking. My plants on the other hand are all well-established. I am actually over-run this year with sage, oregano and marjoram. I have been making herbal bouquets for myself for some time now and it only made sense to harvest a selection of yummy herbs, tie it up like a floral bouquet and give it as a gift. Flowers are nice but this bouquet keeps on giving. What’s more my bouquet was literally free since the butcher paper and twine was recycled from the packaging used to wrap flowers bought at the market. Yes, I have become my grandmother, holding onto every last scrap of packaging in hope of a possible future use.

The bouquet I made for my brother is not the one depicted. That one included garlic scapes I had picked just that day, as well as a selection of assorted thyme varieties and large sprigs of fresh rosemary. The gift was a surprise hit with party goers wondering about that twisted oddity (garlic scapes) poking out of the bundle. I’m sure if my bouquet had included homegrown herbs of another sort I would have made a lot of new friends fast… however it did not and the love fest lasted a total of 10 minutes.

If you make your own, choose whatever you’ve got on hand or try for herbs that compliment one another. Help the recipient unwrap the package as soon as possible and get the herbs into water so that anything that has wilted can be revived. This is also your chance to talk about the herbs so your friend knows a garlic scape from a frightening alien life form and how they can use them in their next meal.

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