Growing and Using Strawberries

Every garden should have a small strawberry patch in my opinion! Nothing beats the burst of flavor from a home grown strawberry! They are easy to grow in a container or in the ground. Most strawberries produce their best within their first 5 initial years. There are 3 different types of strawberries:

June-bearing – produce an abundant crop one time in June. Good for making jam or canning.
Ever-bearing – produce in the late spring and late summer. Can produce during the middle of the summer if temps are cool enough to allow the plant to set flowers.
Day-neutral – once established and have reached maturity, the plants will produce all summer long, increasing yields with cooler temps.

All varieties require at least 8 hours of sunlight to produce good fruit. Strawberries prefer well-draining, rich soil that has been amended with lots of organic matter. They can be susceptible to root rot if grown in heavy wet soil. The best time to buy strawberry plants is in the early spring in bare-root form. They usually come in bundles of 10. Make sure the roots look healthy and have stayed moist. Larger potted plants are more expensive and do not produce more than less expensive bare-root plants.

After the first year, the first daughters (or runners) can replace the original mother plant. This keeps the fruit production high and the size large. Remove any other runners that come off the 1st daughters.

I grow an ever-bearing variety called “Sea Scape” for it’s large berries and wonderful sweet flavor. Just this year so far I have harvested about 4lbs. Here are just a few recipes we love using our own home grown strawberries!

This simple and beautiful salad will impress anyone over with it’s candied pecans, fresh strawberries and creamy feta cheese! I love to serve it with a homemade strawberry balsamic vinaigrette!

Strawberry, Pecan, Feta Salad

Serves 8

1 cup candied pecans

2-4 T. agave

2 lbs. fresh strawberries, hulled and halved or quartered depending on size (reserve 1/3 cup berries for dressing)

12 cups fresh greens from the garden or organic spring mix

1 (7-ounce package) crumbled feta cheese or more if you like

Spray a large skillet with non-stick cooking oil. Add the pecans and agave. Stir continuously until thickened and the pecans are coated well. About 10 minutes. Be careful not to let them burn. Remove from heat.Prepare the greens, strawberries and feta in a large salad bowl. Add the pecans once completely cooled. Just before serving, drizzle the dressing and toss.

Strawberry Balsamic Vinaigrette

Mix 1/2 cup olive oil, 1/3 cup strawberries, 3 T. balsamic vinegar, 1 T. sugar and salt and pepper to taste in a blender. Pulsing a few times leaving a few chunks of strawberries. Drizzle over salad just before serving.

Freezer jam is so easy to make! No hassle and it’s quick! It has less sugar than other preserves, making it a healthier alternative without the loss of flavor! Try eating some with my Rustic Rosemary Loaf! https://rootedemily.com/?p=197

Strawberry Freezer Jam

4 cups mashed strawberries or fruit of your choice. I like to use my blender.

1 cup organic sugar

1/3 cup instant clear gel

Mix together the sugar and clear gel then add the berries. Place in jars of your choice, leaving a 1″ head space. Place the lid on and freeze! Can be kept in the freezer for up to 6months.

This beautiful cake says summer time! Made with lemon and orange zest, it adds a delightful addition to any gathering! From the Barefoot Contessa cookbook “Parties”!

Strawberry Country Cake

For the cake:

3/4 cup softened butter

2 cups sugar

4 large eggs at room temperature

3/4 cup sour cream at room temperature

1/2 teaspoon lemon zest ( 1 lemon)

1/2 teaspoons orange zest ( 1 orange)

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon baking soda

For the Topping:

2 cups heavy whipping cream, chilled

4 tablespoons sugar

1 teaspoon pure vanilla extract

2 pints fresh strawberries, hulled and sliced

Preheat oven to 350`. Butter or spray two 8-inch round cake pans.

Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, sour cream, zests and vanilla. Mix well. Sift together the flour, corn starch, soda and salt. Add the flour mixture slowly into the batter. Mix until just combined and smooth.

Pour batter evenly into pans, smooth tops with spatula, and bake in the center of the oven for 40-45 minutes. Let cool in pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make filling and topping, mix the cream, sugar and vanilla with beaters until stiff peaks form. You can either stack the cakes on each other or slice them in half, layering with 4 levels. Place the cream on each layer, topped with berries and repeat until complete. Serve immediately!

June 12, 2013September 4, 2013

Rosemary Rustic Loaf

This is a wonderful recipe for those just beginning to bake bread! I love that it doesn’t take a lot of time to prepare, just a bit of thinking ahead! The crusty outside and soft chewy inside make this the perfect bread for dipping into soups or sauces! I found the recipe from “America’s Test Kitchen Baking Cookbook”. I recommend reading through the directions of the recipe first before proceeding.

3 cups all-purpose flour ( I used 2 cups spelt flour and 1 cup all-purpose flour)

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoon salt

1-2 tablespoons fresh rosemary, chopped (optional)

3/4 cup water, room temperature

1/2 cup mild beer (I use non-alcoholic Odoul’s and make 3 loaves at a time from one can), room temperature

1 tablespoon white vinegar

Whisk together the flour, yeast, salt and rosemary if using. Fold in the water, beer and vinegar until the dough starts to come together and looks shaggy (I like to make sure the flour is mixed in all the way). Cover with plastic wrap and allow to sit at room temperature for at least 8 hours or up to 18 hours.

Once the dough has risen and you are ready to continue, turn the dough out onto a well floured surface and knead by hand to form a smooth, round ball. Place a piece of parchment paper that is 18×12-inches inside a 10-inch skillet. Place the dough on the parchment and spray with non-stick oil, cover with plastic wrap and allow to raise until doubled in size, about 2 hours.

About 30 minutes before baking turn the oven on to 500` with the rack at the lowest setting. Place a large, cast iron dutch oven with lid, on the rack and allow to heat up with the oven.

Score the top of the loaf with a very sharp knife and sprinkle a little flour on top. Once the oven has reached 500` carefully remove the dutch oven and lid. Place the entire loaf and parchment paper directly into the pot, place the lid back on and put the dutch oven back into the oven. It is okay to let some of the parchment hang over the edge of the pot.

Once the pot is back in the oven immediately turn the oven down to 425` and bake covered for 30 minutes. Remove the lid of the pot and bake for another 20-30 minutes until the crust is a deep golden brown. Let cool on a wire rack at room temperature for about 2 hours before serving.

June 9, 2013September 4, 2013

Growing and Using Medicinal Herbs: Raspberry Leaves

Growing Raspberries

Every garden cannot be complete without a raspberry patch! Those delicious sweet juicy red berries are one of God’s greatest gifts to man in my opinion! I grow mine where they can’t take over to quickly, inside a garden box with the house on one side and the driveway on the other. They really love to spread! Raspberries are native to Utah and grow well up in the mountains! They prefer to have morning sun so they will do best on the east side of a garage, shed or house. Make sure they get at least 8 hours of sunlight to produce fruit. They are big water feeders and really prefer to be mulched with compost to keep the moisture in and regulated. Raspberries are very easy to grow, however they can be prone to iron chlorosis. I will give mine a dose of chelated iron (slow release) every 4-5 weeks to keep the leaves green and health.

Using Raspberry Leaves

Raspberry leaves have been known as a female herb for centuries.

Many people including myself have used it to strengthen the uterine wall while relaxing the smooth muscle inside the uterus to help alleviate cramps. Some even claim that it improves the chances of implantation and decrease the risk of having a miscarriage. The leaves are also full of vitamins, minerals, and plant compounds that help the body to detoxify excess hormones that may impede conception.

During pregnancy, one cup of tea can help with morning sickness, strengthen the baby in utero with all the nutritional benefits it provides and has been reported to reduce leg cramps and swelling in late pregnancy. The tea benefits the labor process as well, strengthening and shortening the durations of contractions. The benefits raspberry leaf tea provides for mother and baby after birth are rich breast milk due to the high levels of minerals as well as helping to regulate postpartum hormones bringing mom back to a healthy state of mind. Some women need to be cautious while using raspberry tea during pregnancy if they have experienced C-section (past or planned), premature labor, bleeding during pregnancy, expecting twins or any other complications. Always talk to your health care provider first before taking any supplements during pregnancy.

Even if you are not interested in getting pregnant raspberry leaf tea can help reduce cramping and regulate hormones, decreasing PMS.

The nice thing about raspberry leaf tea is that it is a balanced food so it’s safe for virtually everyone at every stage of life. My 8 year old daughter loves to drink it!

Harvesting Raspberry Leaves

The best time to harvest raspberry leaves is in the late spring through early summer. I cut enough every year to fill a gallon glass jar with dried leaves. It’s easiest to dry the leaves in a dehydrator, but you can do it outside in the shade of a tree on a screen too.

Once the leaves are dry, place them in a cool dark place. They should keep for a few years.

Emily’s Favorite Tea Blend

1 tablespoon dried raspberry leaves

1 tablespoon dried chamomile flowers

1 tablespoon dried peppermint leaves

4 cups purified boiling water removed from the heat. Place the herbs in a tea infuser and let steep in hot water for 15-20 minutes. Enjoy!

June 9, 2013September 4, 2013

Garden Salads

There aren’t too many things in this world better than walking out into my own back yard using the food I grow to make delicious meals. Whether I add a few things to a dish or make the meal mostly from what I grow I always feel a sense of satisfaction that I grew it with my own two hands! Fun and satisfying salads in the summer are a staple in our home, especially when we have such abundance! They are light and easy, just what we need this time of year with all the busyness of being outside and enjoying family and friends!

In the picture above is one of my favorite salads! I call it “Fiesta Salad”!

From my garden: heirloom lettuce, spinach, radishes, cilantro

Recipe:

Leafy greens of your choice, chopped

Cilantro, chopped

Radishes, chopped

Tomatoes, chopped

1 can black beans, drained and rinsed

1 cup frozen corn

2 avocados chopped

Juice of 1 lime

Good ranch dressing

This is one my dad made for me. It was so good I had to share!

From the garden: lettuce, Swiss chard, spinach, beets, sun sugar tomatoes

Recipe:

Chopped leafy greens of your choice

Spiraled beets

Chopped pears

Whole sun sugar tomatoes

Balsamic vinaigrette

This quinoa, spinach, tomato and feta salad is very satisfying! Perfect for a light meal!

From the garden: spinach, fresh chopped basil or parsley, red onions, tomatoes

Recipe:

2 cups cooked quinoa

2 chopped avocados

2-3 large tomaotes, chopped

4 cups shredded fresh spinach

1 small red onion chopped

1 cup crumbled feta cheese

1/2 cup fresh chopped basil or parsley

Salt and pepper to taste

June 9, 2013September 4, 2013

Growing and Using Medicinal Herbs: Comfrey

Comfrey is a wonderful herb with multiple benefits! The plant is very easy to grow and can be harvested multiple times a season. It grows well in full sun and well draining soil. One of my favorite comfrey products I use is a salve called Dr. Christopher’s Complete Bone and Tissue for all my physical aliments! It contains comfrey and other herbs. It is simply magical! As a fitness instructor for over 10 years who teaches multiple classes a week my body has begun to… well let’s say get a little older and over used so to speak. I have a bulging lower disc in my spine, knee pain and a weak rotator cuff. Whenever anything starts to flare up I put the salve on a few times a day and within a couple days I am back to normal again! I cannot say enough about comfrey!

Medical Benefits of Comfrey

Comfrey is good for fracture healing and bone lesions.
Comfrey is beneficial for treatment of muscle tears, sprains, strains, and dislocations.
Comfrey helps in arthritic conditions of bursitis, tendinitis, and torticollis.
Comfrey treats arthritis such as rheumatoid arthritis and osteoarthritis.
Comfrey is good for treating bunions and deformities of extremities.
Comfrey helps in treating intervertebral disc lesions and herniated discs.
Comfrey is good for circulatory system and improves poor circulation and varices.
Comfrey treats skin deformities like minor wounds, minor burns, fistulas, and psoriasis.
There are millions of comfrey natural products available in the market, the most prominent of which is comfrey gel which helps in treatment of some types of eczema, cracks in breasts, and varicose ulcers
For more info go here

Harvesting Comfrey

Here is an excellent video on how to harvest comfrey!

There is controversy over whether comfrey should be ingested or not. Studies have shown that comfrey taken internally can be dangerous due to it’s high levels of alkaloids, potentially harming the liver. However, the studies are a bit misleading in my opinion. They do show that the alkaloids could be dangerous, but that is because very large amounts were taken internally. More so than what the average person would normally ingest, however it is important to use caution. I know many people who have taken it internally and are just fine.

You can make a basic salve recipe with the dried comfrey leaves and roots. Anytime you use a root over the leaf or flower of the plant it will always have stronger constituents.

The first step in making your own medicinal salve is to make a solar infused herb oil. This can even be done with herbs for cooking. Fill a clean and dry wide mouth jar with dried herb leaves or roots. Cover with 2 inches of good olive oil. Cover tightly and allow to sit in a warm sunny spot for 2-4 weeks. The longer you allow it to sit the stronger it will become. You might expect the oils to go rancid, however as long as the herbs are infusing the oils they won’t due to the antioxidant properties found naturally in plants.

Strain the herbs through a sieve after the oil has been infused.

Strain further into a cheese cloth or piece of muslin. Be sure to squeeze the last bits of oil from the drained herbs into the bowl.

Now the salve is ready to be made!

Basic Salve Recipe

For each cup of infused herb oil, add 1/4 cup (finely chopped or shredded) beeswax. Heat the oil and beeswax together over very low heat, stirring occasionally, until the beeswax has melted.

To ensure the salve is the thickness you desire, place 1 tablespoon of the mixture onto a spoon and put in the freezer for a minute or two. Then check for firmness of the salve. Add more beeswax if you desire a more firm ointment. For a softer salve add more oil.

Once the mixture is the consistency you want pour immediately into small glass jars or tins. Be careful the oil is extremely hot! I get me supplies from here.

Store salve in a cool, dark place, where it will keep for several months. Add essential oils to enhance aroma and medicinal purposes.

June 9, 2013September 4, 2013

Beneficial Insect and Butterfly Loving Plants

I love to be in nature! Whether I am in my own garden growing something beautiful and delicious or up hiking in the mountains I always feel a sense of peace! Being in nature is my therapy to get me through the stress of life! There is a spiritual side to nature that brings a feeling of reverence and thanksgiving for the Creator of all things as each multiplies and replenishes this earth. Each insect, animal, shrub, plant and tree all have a purpose. Some of those purposes include pollination of many plants. In fact 60% of our food has to be pollinated by insects. That’s a lot! The honeybee is a big contributor to pollinating the food we eat. Many honey bees have been dying off for reasons no one quite understands. Recently there has been a great movement happening! People are keeping honeybees in their own backyards in the cities and suburban communities! I have been keeping bees for 2 years now and love it! There is a lot to know and understand, but once I got the hang of it, it really has become very low maintenance and thoroughly enjoyable! I plant lot’s of beneficial insect loving plants! They not only beautify my yard and home, but also provide the necessary pollen and nectar for my bees as well as wild beneficial insects too! Here are some I like to grow, both perennial and annual!

Bee balm is from the mint family and is a perennial. It’s not as invasive, but still can spread. The flower is a a favorite to the humming bird and also edible for humans! Try throwing a few blooms into a salad!

Bees love onion blooms! Onions that bloom the second season are great for saving seeds! This honey bee was hard at work collecting pollen as I harvested my chamomile!

Blue Salvia is a beautiful June perennial. Cut back the dead after it blooms and it will flower again!

Yarrow attracts many types of beneficial insects and blooms all summer long!

Cosmos is an annual that self seeds very well! It comes in many colors and both tall and short varieties. Honeybees love this one too!

Echinacea is a perennial that gets bigger every year! The leaves, flowers and roots can be harvested for medicinal purposes!

Blue sage, an edible herb used for stuffing on Thanksgiving day at our house! Can you see the honeybee?

Another favorite herb for both bees and humans, but especially bees if allowed to flower!

This low growing perennial is covered in bees in the spring when it blooms! It can also be used to make homemade cough syrup!

Lavender is a favorite of honey bees. So is Russian Sage, both look similar but I grow the lavender to harvest for myself!

Wooly Thyme is a great perennial ground cover to help prevent weeds and the honeybees love it too!

Zinnias come in all shapes, colors and sizes! Many insects are attracted to this beautiful annual, like butterflies, honey bees and humming birds!

Honey bees are all over this beautiful perennial towards the end of June! I’ll be harvesting some of my blooms for making a skin healing salve soon!

These are just a few plants that benefit our much needed insects to do the hard work of pollination! Other plants not shown are Blue Beard, Butterfly Bush, Coreopsis, Black Eyed Susan (Rebekiah), Chrysanthemums, Yarrow, Red Clover and many more! Grow your own beautiful plants to help the honey bees and our local farms and neighborhood gardens!

June 8, 2013September 4, 2013

DIY Rose Water

It’s that time of year I yearn for throughout the winter months when the roses and the peonies bloom! Rosa Rugosa is a beautiful rose that produces rose hips, or fruit from the rose after blooming. I intentionally purchased this particular shrub because of the color and the availability to use the hips for jelly and other purposes. Rose hips are very high in Vitamin C, in fact they contain 50% more than oranges! Rose hips are also used in tea to relieve constipation. More on the benefits and uses of rose hips later when I can harvest them!

While the blooms are big and beautiful I like to harvest a few cups to make rose water! I use rose water as a natural toner for my face and body after cleansing. There are many other reasons why a person would use it, here are just a few:

Rose water is a gentle astringent safe enough for acne prone, oily or aging skin by reducing inflammation and redness caused by enlarged capillaries. It has also been tested to bring the Ph levels back to normal so the oil glands don’t have to over produce causing further problems.
Rose water used as a warm tea infusion for the bath can help reduce general stress but also abdominal stress, specifically for those who suffer from bladder infections.
When sprayed on hair it has been known to increase blood flow to the scalp to nourish and strengthen hair follicles and prevent hair loss.
Rose water is also high in Vitamin C, A, D B3 and E. Improving the overall health of skin and hair.

How To Make Your Own Rose Water

Gather 1 cup packed fresh organic rose water.
Wash with purified water to clean any insects or dirt off.
Bring 2 cups distilled or purified water to a boil.

Take the pan away from the heat and place the rose petals inside. Cover with a lid for 30 minutes allowing the rose petals to steep and the water to take on the color and oils of the roses.

Strain the roses through a sieve and squeeze all the remaining water and color out of the petals.
Strain a second time through muslin or cheese cloth.

Store cooled rose water in a spray bottle.
Keep in the fridge for up to 1 week or place a few drops of lavender essential oil to help preserve longer.
Other natural additives may be 3-4 drops vegetable glycerin for hydration, 1/2 tsp almond oil or other favorite essential oil.

June 5, 2013September 4, 2013

Early June Bloomers

Check out what’s blooming in my yard this week!

A Honey Bee favorite! Blooms late spring early summer just before lavender! Cut it back once it’s finished blooming to give it another chance to bloom a second time!

Day lilies add bright vibrant color to the garden blooming all summer long!

This beautiful Clematis blooms all June long right by my back door! Give it a big enough trellis to climb and you will see blooms everywhere!

A pretty vibrant pink perennial that grows low to the ground. Great for borders and edges!

Blue sage is another bee loving plant when in bloom! This medium size perennial is beautiful and aromatic!

Another perennial herb that can be placed in the flower beds with it’s pretty purple blossoms! Be sure to pluck off the flowers once they dry, unless you want to spread new chive plants all over for next year!

I love corabell’s! Their long blossoms make for beautiful bursts of color in a spring bouquet! The foliage is low growing with taller wispy blooms. They do best in part sun/shade.

My yard is filled with different kinds of water-wise perennial ground cover to keep the weeds at bay ! I love this one because the bees benefit too! Just be sure to watch your step!

These little plants create a nice border bursting with color all spring and early summer long! They may even last a little longer in shadier spots!

Some of my many lavender plants are getting ready to bloom and will be soon covered with honeybees! I’ll be harvesting the blossoms for may purposes!

Thyme! One of my favorite herbs! The bees love this one too since I didn’t cut it back before it flowered!

This lovely shrub can get up to 6 feet tall! It is known for it’s lovely citrus scented blooms and sits on the east side of the workshop out in back!

These old fashioned roses have a divine scent! They also provide rose hips high in vitamin C after the blossoms produce!

A dainty perennial that blooms all summer long! Low to medium growing in height.

One of many peonies in my garden! This is the first one to bloom in my yard. This year she had 24 blooms!

Have you seen a prettier Poppy?! I need more of these!

Another bee loving shrub with blossoms I wish would last all summer long!

Yarrow’s bright and cheery flowers bloom all summer long! Not only does it add color to the garden but it also has medicinal purposes too! Look for my post on medicinal purposes for yarrow soon!

June 4, 2013September 4, 2013

Growing and Using Herbs: Peppermint and Lemon Balm

I grow my peppermint, spearmint and lemon Balm in pots because they are very invasive perennials! These are all apart of the same family and have many benefits! Let’s talk about just a few.

Peppermint

Mint is an excellent pest control when grown around the garden and home. It deters mice, ants, flies, roaches and moths. It also attracts beneficial insects like honey bees and other pollinators when allowed to flower.

Peppermint has many medicinal properties as well. It stimulates the digestive system relieving cramps, gas, bloating, nausea, diarrhea and other stomach problems. It is also known to have astringent, antiseptic, antibiotic, antimicrobial components and is great for using on cuts, burns and other wounds. I use it religiously for headaches! Whenever I feel the tension coming on I will apply both peppermint and lavender essential oils to my neck and shoulders and it goes away in just a matter of a few minutes! If you don’t have the essential oils, but grow it in your yard or home try mashing up a few leaves to release their oils, add it to a little bit of olive oil and massage it into the area needed. The next time you have a cold try drinking some peppermint tea to help relive congestion.

Lemon Balm (Melissa)

Lemon Balm, a pollinator attractor, has been known to be a calming herb, both for the nervous system and digestive system. It was used as far back as the Middle Ages to relieve stress, promote sleep, improve appetite, ease discomfort associated with indigestion and treat cold sores. I like to make a calming tea using lemon balm with other herbs like chamomile, calendula and peppermint.

Harvesting and Drying Herbs

Before my peppermint and lemon balm get to big and their leaves become smaller just before flowering, I harvest big bunches for drying and using later. Cut the herbs back towards the ground leaving a few inches of the plant. Don’t worry they will come back with a vengeance and you can do it all over again in another few weeks! From there you can rinse any dirt or bugs off the plants and dry them one of 3ways. First, you can do it the way I did here in the picture. Tie a rubber band around a bunch and then thread a piece of twine through hooking it to a hanger. Allow to dry out of direct sunlight, hanging upside down for a week or two. Second, you can take the leaves off the stems and dry in a dehydrator. It’s certainly the fastest way to dry anything! Third, get a screened frame and allow the herbs to dry on top under the shade of a tree, again out of direct sunlight. Once the herbs are completely dry store in a cool dark place, preferably in a glass jar.

Fruit Salad

For a heavenly addition to any fruit salad try adding chopped fresh mint, lemon balm, basil or even lemon verbena! You can do what I do and make a simple raw syrup to put over a big bowl of freshly chopped fruit.

2 limes zested and juiced

2 tablespoons raw honey

1/4 cup chopped peppermint or 2 tablespoons chopped lemon balm, basil or lemon verbena

June 4, 2013September 4, 2013

Growing and Using Herbs: Dill

Right now in my garden, dill is at it’s peak of foliage just before going to flower and seed in the next few weeks! These tender leaves make a delicious and refreshing addition to many dishes including eggs, salads and fish. Once it begins to flower, it adds a charming and whimsical addition to the garden, attracting beneficial insects and deters some of the bad bugs!

Companion Planting with Dill

In any vegetable garden, dill can benefit the members of the cabbage family, onion family, lettuce, corn, and cucumbers. Avoid planting it with carrots and tomatoes. Many of the same insects that benefit vegetables will also benefit flowers through pollination. Dill attracts wasps, hoverflies, tomato horn worms and honeybees. Dill also repels aphids, mites, cabbage loopers and squash bugs. It is also one of the few annuals that can be planted with fennel which should be avoided by almost everything else. Next year I plan on planting dill around my plum tree, currants and honeysuckle to keep the aphids away!

How to Plant Dill

Dill is probably one of the easiest things to grow! It is another water-wise plant that needs full sun and well draining soil. Add a little organic matter like compost to your soil to help with keeping the soil lose and free from compaction. Dill germinates well in soil that is 60`-70` and can be planted from mid spring to early summer. It can grow in 6 hours of sun, but will do well with more. Dill self seeds, so you can expect it to return next year provided the soil conditions are the same. Plant dill next to flowers with a variety of color. Its light green stem and yellowish green flowers contrast nicely with flowers that produce dark petals, making the garden jump in color. If garden aesthetics are what you do best, sprinkle dill seeds in a variety of locations throughout your flower garden. The bouquet of flowers accentuated by sprigs of green leaves allow the vibrant colors of the flowers to stand out. Dill not only looks beautiful but also adds a lovely fragrance to the garden.

Harvesting Dill

The best time to harvest dill is when the weather is cool or in the morning just like other herbs. Cut the flower heads after they begin to go to seed, but be sure to let some complete the life cycle to reseed the ground or save for the following year to be placed in an intentional part of your yard. A dill harvest is another advantage of growing this herb. If you enjoy making pickles, grow plenty of dill. For each jar of dill pickles, at least two flower heads and several sprigs are necessary. Dill can be planted in mid spring to early summer. I recommend planting both times so that if you do like to pickle cucumbers, you’ll have some around for when the cucumbers are ready.

I love the flavor of dill! Here are just a few of my favorite recipes! Next time you make a green salad, throw some dill in, you will be delighted!

Salmon Orzo Pasta with a Feta, Dill and Lemon Dressing

6 cups water

1 pound asparagus, trimmed and cut into 3-inch pieces

1 cup uncooked orzo (rice shaped pasta)

1 (1 1/4 pound) skinless salmon fillet

olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 purple onion, chopped

1/2 cup feta cheese

1 tablespoon freshly chopped dill

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

2-3 tablespoons olive oil

salt and pepper to taste

Bring 6 cups of water to a boil. Add the asparagus and cook for 3 minutes. Remove from the pan with a slotted spoon and place in large bowl. Add the pasta to the water and cook according to directions on package. In the meantime, drizzle salmon with a little bit of olive oil and sprinkle with salt and pepper. Broil for 5 minutes or until salmon is flaky. Set aside once finished. Add chopped onions, feta cheese, dill, lemon juice, olive oil, and salt and pepper to taste into the asparagus. Add fish and drained pasta. Mix thoroughly. Serve immediately. Recipe from Cooking Light, Fresh Food Fast. pg. 105

Fresh Eggs and Greens from the Garden with Whole Grain Organic Toast and Lemon Dill Dressing

Garden Egg Sandwich

1-2 pieces of good whole grain bread (I like to make my own or use Dave’s Organic Bread from Costco)

Fresh greens

Fresh egg, cooked to your liking

Lemon dill vinaigrette (recipe below)

2 teaspoons fresh Parmesan (optional)

Lemon Dill Vinaigrette

1 lemon zested and juiced

1 tablespoon fresh chopped dill

1/3 cup olive oil

Salt and pepper to taste

Old Fashioned Potato Salad

When it comes to potato salads, I haven’t found very many worthy of putting into my mouth. I’m just not a fan! However, I did try this one from Barefoot Contessa and fell in love! It not only taste fabulous but is pretty too!

3 pounds small red potatoes

kosher salt

1 cup good mayo

1/4 cup buttermilk

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

freshly ground black pepper

1/2 cup medium-diced celery

1/2 cup small-diced red onion

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour the dressing over them. Add the celery and red onion. Refrigerate for a few hours or up to a day to allow the flavors to blend.

Rooted Emily

Posts

Growing and Using Strawberries

Strawberry, Pecan, Feta Salad

Strawberry Balsamic Vinaigrette

Strawberry Freezer Jam

Strawberry Country Cake

Rosemary Rustic Loaf

Growing and Using Medicinal Herbs: Raspberry Leaves

Growing Raspberries

Using Raspberry Leaves

Harvesting Raspberry Leaves

Emily’s Favorite Tea Blend

Garden Salads

Recipe:

Recipe:

Recipe:

Growing and Using Medicinal Herbs: Comfrey

Medical Benefits of Comfrey

Basic Salve Recipe

Beneficial Insect and Butterfly Loving Plants

DIY Rose Water

How To Make Your Own Rose Water

Early June Bloomers

Growing and Using Herbs: Peppermint and Lemon Balm

Peppermint

Lemon Balm (Melissa)

Harvesting and Drying Herbs

Fruit Salad

Growing and Using Herbs: Dill

Companion Planting with Dill

How to Plant Dill

Harvesting Dill

Salmon Orzo Pasta with a Feta, Dill and Lemon Dressing

Fresh Eggs and Greens from the Garden with Whole Grain Organic Toast and Lemon Dill Dressing

Old Fashioned Potato Salad