Flower List for 2008

Here's a list of all the various fun annuals and perennials we are offering for sale. Look for a list of herbs soon!

Purple Dame's Rocket (perennial): Hazy mass of purple blossoms in late spring to early summer which attract beneficial insects. Wonderful fragrance. Likes it cool and moist and partial shade. Can be aggressive-cut spent flowers before seeds form to prevent from spreading. grows to 3'.

Clarkia Mix (Annual): Double flowers of pink, red and white along 2' erect stems. Harvest for cut flowers with 3-6 flowers opened. Lasts 5-10 days in the vase. Keep moist and mulched in the hottest part of summer.

Monstrosum Fire Ball Helichrysum (Annual): Grows 30-40" tall with 2-2-1/2" fully double flame red flowers. Grow in full sun. Gather blossoms before fully opened. Likes warm weather but will bloom into fall. Easy to dry for year-round enjoyment.

Kiwi blue cerinthe (Annual)-12-30" stays low and bushy, looks beautiful in the fall. Definitely a great conversation starter plant. The foliage is particularly cool with its succulent-like blue-gray leaves with white speckles.

Persian Jewels Love-in-a-Mist (Annual) an 18" cloud of feathery foliage and pretty pastels. flowers then turn to pods which can be dried. May reseed.

Exotic Love-in-a-mist (Annual) not as much of a self-seeder. Holds up longer in the vase. 16" tall. Deep intense shades of maroon and blue.

Sightseeing Mix Veronica (aka speedwell) (Perennial) 2 to 2.5 foot tall spikey blooms in pink, white and blue-violet. This one just keeps blooming and blooming! Cut for vase when nearly half of flowers are open.

Novalis Verbena Deep Blue with Eye (Annual) 6-10" plant with dark purple blooms with white eyes. Makes a great border plant.

Tithonia 'Torch' (aka Mexican Sunflower) (Annual) This plant is huge and sunloving-gets to be 6 feet tall! Many orange sun-flower like blooms.

Ice Cream Cockscomb (aka Celosia) (Annual) short 8" feathery border plants. Plumes come in sherbert-esque colors. Very cute and happy.

Forest Fire Celosia- 30-36" tall with dark red foliage and flaming red feathery plumes. Sara's favorite celosia by far.

Sunset Mix Statice (Annual) 26" tall. Nice warm shades (think sunset) statice is nice for both cutflowers and as an everlasting. dries perfectly.

zulu prince venidium (Annual)-sprawling to 2+', this 4" daisy-like white flower with black center loves it hot and dry. Should be spaced 2 feet apart.

Splash of Cream Nicandra aka Shoo Fly Plant aka Apple of Peru (Annual)- 3 feet tall with beautiful leaves and beautiful flowers. Supposedly repels insects.

Crazy Daisy (Perennial) -Dahlia-like double blooms on this hardy shasta. Grows 24-28". Crazy!

Iron Maiden Penstemon (Perennial)-3-4 feet, red tube flowers, hummingbird attractor. What's not to love?

Maltese Cross (Perennial) 3' tall. Another one to attract those hummingbirds!

Job's Tears (Annual)-Large seeds that ripen on this grass are used to make beads. Fun for crafters!

Blue Pearl Jacob's Ladder (Perennial) only 1 foot tall and loves the shade. It's foliage is really beautiful too.

Green-Gold Bupleurum (Annual) bright yellow-green dries perfectly on the stem. Popular in Europe. 18" tall.

Chinese Forget me not (Annual-reseeds) This dainty little pink flower spray stands up to 12". Will re-seed.

Forget me not (biennial-reseeds) This classic shade beauty is so nice, you won't mind its reseeding habit.

achillea the pearl (perennial) what sounds like a yarrow but looks like a large-bloomed baby's breath and dries great? This 2-3 foot tall beauty.

Sweet william double choice mix (biennial/perennial)- Old-fashioned sweet-smelling favorite. May not double until the second or subsequent years. 2 feet tall.

Clove pink (perennial) We got this low growing dianthus because the flowers can be boiled down with sugar and water to make an amazing syrup. Can't wait to see what Kevin and Albert do with it!

Sweet mace (aka Spanish Tarragon aka Mexican Mint) (annual)- Popular in Southwestern dishes. 12-24" Tender Perennial- you might be able to winter it over in a pot.

Bells of Ireland (annual) These crazy green flowers look more like the bells of mars! They turn a creamy white when you dry them. They are supposed to grow to 2 feet, often they don't. Sometimes they get top heavy-plant in with something bushy to help hold them up.

Victoria Pigeon Flowering Kale (annual) Small-just 8 inches. Look nice in pots after the frost has lightened them.

Ageratum-white and dondo blue (annual) Taller cutflower varieties of this garden staple. They can be dried without losing too much color.

rocket snapdragon (annual) A riot of fun colors for your garden bed. The Greek call them "little dogs" and make the flowers bark.

Petunias-daddy, wave (annual)- Pictured is the pretty 'daddy mix'. The waves are pink, purple, and white with purple veins. They are a non-stop blooming machine til frost.

peppermint stick balsam (annual-may reseed)-You may have to pry these awesome looking impatiens relatives from Sara's hands. They don't like it cold, so make sure the soil is 60 or above before transplanting. The whole plant is edible too, but it's so pretty, who would do such a thing!? 12-18" likes partial shade.

my red castle lupine (perennial)-A nice red mix. We love lupines! 2-3 feet tall

Russell mix lupine (perennial)-A variety of fun colors. 2-3 feet tall

pincushion flower-imperial mix (annual) Great cutflower-used to be very popular. Grows to 3 feet or cut to encourage bushiness.

florist blue baloon flower (perennial)- 1 foot tall, these bright blue beauties get their name from the big blue balls the flowers are before bursting open into a star. Fun for kids!

Larkspur-earl grey (annual-may reseed) 3-4 foot tall in unique lavender grey color. How lovely!

Larkspur- blue cloud (annual-may reseed) Lacy foiliage and more blooming spikes than your average larkspur. Supposedly a very vigorous self-sewer.

Painted tongue 'Royale mix' (annual) Last year this 12-18" plant absolutely wowed us with its beautiful flowers. Like little baby lilies.

Lobelia cardinalis (perennial) This 3-4 foot tall native is in Sara's top 2 all-time favorite flowers. It's the perfect red. Hummingbirds agree. It likes part shade and damp soil.

Cupid's dart (perennial) 2 feet tall, 1 foot wide, truly a beautiful blue. Dries beautiful too.

Blue clips bellflower (perennial) just 8" high, this hardy perennial will pack a punch with nonstop blue blooms from June-October.

Twinkle phlox (aka Sternenzauber) (Annual)-8" white with shades of pink, lavender, purple and red. A great phlox for the border.

Chinese lantern (perennial)- 1-2 feet tall. Great orange pods for drying. Be careful to plant it somewhere where it won't spread-it can be a little aggressive.

'black knight' delphinium (perennial) 6 feet tall, deep blue with black. WOW.

'Foxy' digitalis (aka Foxglove) (perennial) Matures to 3 feet and has beautiful blooms. Warning- entire plant is poisonous to eat.

Rainbow dianthus (perennial) These fun flowers look like little mini hula skirts in a way. The smell is what we're after here. The best smelling dianthus there is. 12-18" tall.

Silver tansy 'jackpot' (perennial) A giant 22-36" mound of blooms!

Zinnias (annual): swirl=bicolored beauties. cactus=fun ruffly fringy type. zowie! yellow flame=bright orange, yellow tips.

Indian mix hollyhock (biennial-may reseed) The quintessential cottage garden flower. Stately 6+ feet tall plants. May bloom the first year.

Butterfly weed (perennial) We grow a few different varieties of this, but all are truly loved by butterflies.

Marine heliotrope (annual) Small, old fashioned, but the prettiest fragrance on a plant. Pinch to promote bushiness.

Marigolds: lemondrop, harlequin, aurora fire, red, tangerine & lemon gems, Tall african 'crackerjack' (annual)

Sweet annie artemisia (perennial) Tall sweet-smelling wormwood sprays. Great for drying. Will reseed-be warned!

Globe amaranth: orange, red, purple (annual) cloverlike flowers great for drying.

'stars & stripes' 4 o clock (annual-may reseed) Nice fragrance, these beauties don't actually bloom til evening, but I suppose its 4 o'clock somewhere! Varigated blooms in fun colors.

Coming Soon:

goldsturm rudbeckia (perennial)

dancing ladies lychnis (perennial)

ammi majus 'graceland' (annual)

crystal palace blue lobelia (annual)

Tomato Time!

Alright, well it's not quite tomato time yet, but it is tomato planting time! This year we have more unusual varieties than ever. Most will be available for sale in the plant form beginning Open Farm weekend, and in the ripened form further on down the Summertime road. Here is a list of what we have going on so far:

For Containers and Smaller Spaces: Not everyone has a big ol' truck patch for letting their tomatoes spread out. Here are some smaller options:

Sun Gold - the gold standard in cherry tomato taste. They might have more of a fan base than the king himself. These plants always sell out the fastest.

Shenghaung Cherry- Sweet yet tart 1" red cherries on 5 foot tall plants. Placed in a large container with a tomato cage, I'm thinking this one is going to be great for the patio.

White/Low Acid: Ask and ye shall receive. We're continually asked about low acid tomatoes. We've heard both good things and bad about white and other light-colored low-acid tomatoes, so this year we're doing our own little experiment. The winner will be chosen from the following contestants:

Halfmoon China- Claims to have a 'melon-like flavor'. Hmm.

White Rabbit- White cherry with supposed excellent flavor. Little white fellas just sounded fun to me.

Big White Pink Stripe- From the seed catalog description: Pale-peach colored 4-inch globe slicer with pinkish blush on blossom end and peach-cream colored flesh inside. Meaty fruits with tropical flavor similar to melon but slight sweet-tart tang. If this were a competition of adjectives, we'd have ourselves a winner!

The Dark Side: Just to keep the balance, here are our deepest, darkest, (and most likely best-tasting) varieties:

Carbon- How could we go wrong with this one? It feels destined to be at home in Carbon County. With good thick sturdy stems already supporting the seedlings, this is going to be a good one.

Purple Cherokee- Kevin's favorite by far. If you're looking for the ultimate sandwich tomato for flavor, this is the one.

Mr. Brown- Earthy and complex is how this beefy mahogany fellow is described. Sounds like a personal ad. I guess I answered it. I'm looking forward to our first lunch date.

Blue Fruit- I'm not going to lie. I got them because they are blue. Blue tomatoes! Imagine!

Green Guys: What looks like an unripe tomato but tastes spectacular? These fellows, of course!

Green Zebra-Another of Kevin's top picks. Beautiful stripes and excellent taste.

Aunt Ruby's German Green-These have impressed us in the past. I'm sure they will again this year.

Mellow Yellow: Some more vibrant low-acid friends. Instead of a yellow rose, give your friends a basket of yellow tomatoes this summer! Now that's a good friend.

Dr. Wyche's Yellow-Dr. Wyche was a zoo owner and avid seed saver. His yellow is rumored to be the tastiest. Guess we'll find out!

Homer Fike's Yellow Oxheart- The story goes that the seeds were given to Karen Teets in WV by Homer Fike's 78 year old daughter, who claimed her father grew them as long as she could remember. They sound huge, beautiful, and delicious. This is the one I'm most looking forward to.

Ruby Gold- This highly praised yellow tomato has red streaks and a marbled interior. Sounds pretty!

Paste Tomatoes: These meaty, solid varieties are all excellent for cooking down into a delightful variety of tomato sauces.

Orange Banana-Last year, we had an incredible orange pasta sauce made from these odd looking tomatoes.

Speckled Roman- The love child of Roman and Banana Legs. Early, prolific, and delicious. Its parents should be proud.

Principe Borghese- Not really a paste tomato, these dense, sparsely seeded cherry tomatoes are rumored to make excellent sauce if you find yourself with an over-abundance. They are the best variety for sun drying or dehydrating. We're hoping to dry enough to sell at the farm store-if we don't eat them all first!

San Marzano- These heavy red pastes are back by popular demand!


Tomatoes That Look Like Tomatoes: Red, round, and ripe. For those that like their tomatoes to look the part.

Ruth's Perfect- Practically perfect in every way. At least that's what we were told. Their germination, however, was not so perfect for us, so we may not have enough plants to sell. Unless your name is Ruth, of course.

Rose-More of a deep pink, these are said to rival brandywine for flavor while keeping a nice neat shape.

New Girl- Feeling overwhelmed by choices? You're not alone. Many folks scan our tomato plants, desperate for a familiar name like 'girl', 'boy', or 'beefsteak'. This hybrid is as early as 'early girl' with better disease resistance.

You can check out all these varieties (plus some others I may have missed) at our farm store. Plants will go on sale to the public beginning at our Open Farm- Saturday May 23rd and Sunday May 24th, 10-6 both days. See you there!

Meet Folia, My New Favorite Website

When you garden, you have a lot of time to think. Being a big fan of the computer, today's contemplation (not very deep, I'll admit), "I wonder if there is an awesome social networking/hobby organization site like ravelry, only for gardeners." I did some searching when I got home, and sure enough, there is!

Welcome Folia, for hours of gardening entertainment once the sun goes down. You can meet other gardeners, swap seeds, keep track of your plants, and more. It even has a little reminder of exactly how many days remain until your first frost. I'm thrilled, and I'm sure you will be too. See you on Folia!

Blow Up Your TV...

In a state of psychosis brought on by celiac disease, she murdered her newborn son. This episode of House was the final straw, the catalyst needed to push me into action and finally cancel my cable subscription. When did our culture decide that we need so many channels, so many shows, all dedicated to death, near-death, murder, unspeakable crimes? Even the news focuses in on the most gruesome heart-wrenchers it can muster up: “Fire ripped through these townhouses last night, killing 5 people, 3 of them children. Why was this young mother murdered by a member of her own family? Also, an instant fix to make you look 1o pounds lighter! Details at11:00.″ Tragedy and vanity, the two things that get the viewers attention, all neatly wrapped up in 3 sentences.

Perhaps the most important question is this: Why is this what gets the viewers attention? Why do we feel compelled to listen to such awfulness, to share it with others? “Did you hear about that shooting in Illinois?” “A man killed his own children”. This kind of thing gets circulated around so quickly. Even the local paper has a ”national” section, which seems to be devoted entirely to the most terrible things it can possibly find going on the world.

We had no cable for years. 5 years, to be exact. We had an old TV on a cart with wheels we kept in the back room. When we wanted to watch a movie, we had to make the effort to bring the TV in the room and hook it up. This effectively made it a conscious act, something special. We kept this going even when we decided to pay the extra $10 a month to have basic cable along with our internet connection. But somewhere over the past few years, that old TV has managed to creep itself in, losing the wheels and becoming a permanent fixture in our living room. More and more it started to get turned on. Once it’s on, one show seems to flow into the other, until before we know it, we’ve just seen 3 murders, 2 betrayals, 5 high speed chases and countless sexy bodies, topped off with a miserable dose of the 11:00 news.

I’ve been going to bed a nervous wreck, my heart heavy with tragic accidents, horrific murders, and deadly fires. In those last few moments before sleep, I’m worried sick that my infant daughter’s bedroom, just down the hall, is too far away should the unspeakable happen. What if her crib falls through the floor? What if there is a fire below her room, and the smoke alarm doesn’t go off? What if someone breaks in and murders us all in our sleep? What happens if we have a head-on collision while driving because a drunk driver swerves in our lane, or a block of ice flies off a truck and through our windshield? What if someone kidnaps our children? These things happen all the time, right? It’s only a matter of time before one happens to us!

In the distorted world view of television, such things are all we seem to hear about. The truth of the matter is, for every horrible thing to happen to a family, there are millions of other families tucking their little ones in, happily going on vacations, making dinner, visiting friends, and many other everyday pleasantries. Let’s examine some facts:

In 2004, the US Fire Administration states that 12 people per million of the national population were killed in a fire; for each fatality, 999,988 people are still around.

The Death Penalty Information Center says that in 2006, out of 299,398,484 Americans, there were only 17,034 people who had their lives ended by another. That’s 299,381,450 people still kicking.

But according to the Anxiety Disorders Association of America,

“Anxiety disorders are the most common mental illness in the U.S., affecting 40 million adults in the United States age 18 and older (18.1% of U.S. population)…Anxiety disorders cost the U.S. more than $42 billion a year, almost one-third of the country’s $148 billion total mental health bill, according to “The Economic Burden of Anxiety Disorders,” a study commissioned by ADAA and published in the Journal of Clinical Psychiatry.”

Sounds like I should be worried about the stress that accompanies worrying more than the reasons behind it!

In defense of TV, it’s not all crap. There are some perfectly good shows out there. Unfortunately, it seemed to me that every one we really wanted to see was on HBO, which we don’t get anyway. This is why, instead of a total turn-off, I decided Netflix was the way to go. Now to tell the family.

My husband was the easiest. I was much like the boy in the Emperor’s New Clothes. I simply had to point out the obvious. The TV crime shows has their usual background place the next night. I basically said “It’s crap- let’s cancel it.” After a few seconds of silence, he said, “Great! Just get me more books at the library.” And with that, he stood up and turned it off. Huzzah!

And now to tell my elementary-age daughters. I explained we were canceling, so we would have to say goodbye to Jeopardy and Wheel of Fortune, their beloved hour of nightly TV. But now we could do Netflix. That meant finally getting the entire Avatar DVD set, since we can never seem to figure out when it’s on anyway. “You mean we just pick stuff on the computer and it comes in the mail? Awesome!” And with that, I called the cable company, canceled and loaded up our Netflix queue.

It took 3 days for the cable to go off. The girls checked every day until they excitedly exclaimed “It’s Gone! Bye cable!” Last night, I finally got to watch the first disc of “Extras, season 1.” I went to bed without a single bad thought in my head and slept like a rock. Hallelujah!

Bringing Back the Bees

Bees are famous for making honey, but did you know a huge proportion of agriculture is dependent on them as well? Honey bees are responsible for pollinating over 3.5 million acres of U.S. crops annually! Almonds, apricots, citrus fruit, flax, cucumbers, beans, and peppers are just a few of the dozens of crops dependent on these hardworking insects. With a frightening new disorder out there that's wiping out colonies virtually overnight, it's in everyone's best interest to help them as much as possible. Who are the bees, what is killing them, and how can we help them? Let's find out. First, we'll start with mistaken bee identity:

Yellowjackets Vs. Bees

Often, it is the bee that gets blamed for the aggressive yellowjackets that tend to plague us this time of year. The yellowjacket is not a bee at all, but a member of the wasp family. Yellowjackets chew wood pulp to make paper nests. They not only feed on nectar and sweet sugary things like your soda, but will go after other insects to feed their carnivorous larvae. This puts them in the beneficial insect category-the good guys, even if they are nasty little buggers. Master beekeeper Bill Mondjack says they are easy to tell apart if you know what to look for: yellowjackets have a thin abdomen with bright yellow and black stripes, while honey bees have a fat body with golden tan to brown stripes alternating with grey to off-black stripes. Here's a little ditty to help you remember: "yellow and black, watch your snack!"

CCD and IPAV

Colony Collapse Disorder first appeared in November 2006, and is blamed for the deaths of up to 45% of bee colonies in the Mid Altantic Region alone. As of September 2007, a link was discovered between CCD and Israeli Acute Paralysis Virus. They believe the virus was transmitted to the US by importing bees from Australia. It is thought that a colony of bees already weakened by other problems like varroa (a mite that targets honey bees), pesticides and poor nutrition and then exposed to IPAV will develop CCD. The best defense against CCD is a strong, well-fed hive with a good immune system and limited exposure to pesticides. How can we help the bees stay strong?

Don't spray it! Pesticides and chemical fertilizers can leave bees weak (if not dead) and a weak hive is likely to not survive the winter. If you feel that your plants need a little extra nutrient boost, mix some compost in the top layer of soil. Natural pesticides like chili pepper and garlic sprays will be much nicer for bees, not to mention many other beneficial insects that would like to eat your bad bugs.

Slow on the Mow: Clover and dandelion are both important food sources for bees in the spring, when little else is flowering and winter stores are running out. Consider waiting to mow the grass to give the bees time to get a nip to eat. If practical, leaving a patch of your yard untouched for wildflowers and weeds can really boost fall food sources. Goldenrod and snow asters are both vital for stocking up honey to feed the colony throughout the winter. Sue Hubbell, author of "A Book of Bees...and How to Keep Them" claims that when her hives have access to snow aster, they are always strong and able to survive the winter.

Pollen Party: A bee garden is a beautiful way to assist, starting with crocuses and squills in the spring and finishing up with asters in the fall. As an added bonus, butterflies are often attracted to the same plants. The Daily Green has a nice article that lists quite a few. Contact your local county extension office for plants that are guaranteed to grow in your area.

Those Crazy Carrots!

Carrots are rarely the focal point of a meal. Most end up grated into a salad or thrown on the veggie tray with the celery, peppers and broccoli, their flavor hidden beneath a giant heap of dip. They are actually quite an interesting vegetable once you get to know them better.

The carrot is very old. 5,000 years ago the root was growing in the area now known as Afghanistan. Carrots and its seeds were found in pharaoh crypts from 2000 b.c, along with instructions on using them as a treatment for various ailments. Arab merchants spread the seeds of the purple carrot while traveling the trade routes of Arabia, Asia and Africa.

The carrot has many colors: purple to white, pale yellow, red, green and black. Not until the 16th century in Holland was orange a carrot color. The Dutch hybridized the vegetable to grow in the colors of the House of Orange. By the 1700s Holland was the leader in carrot breeding, and this is where most strains of the modern carrot originated.

Carrots have a juicy past. In ancient times, carrots were widely recognized as an aphrodesiac. One believer in the power of the carrot was Emperor Caligula (A.D. 37-51). He is believed to have once fed the entire Roman Senate a banquet only of carrot dishes so he could see them "in rut like wild beasts." (*note: he also tried to make his horse a member of his council).

Carrots are loaded with vitamins, especially vitamin A. This vitamin is crucial for maintaining vision, especially night vision. It has also been proven in several studies that a diet rich in vitamin A helps cut your chances of developing cancer, and can help prevent smokers from developing emphysema.

Carrots go both ways. There is some controversy over which way carrots are better for you-- cooked or raw. Partially cooking them helps to break down the cellular structure to help your body absorb the beta carotene more easily. Juicing does the same thing without the risk of destroying other nutrients in the cooking process. The best answer? Eat them both ways! Our website has some great recipes to check out. I'm particularly fond of the Algerian Carrots. Enjoy!

Ancient Herbs Are Still Fresh!

There is something wonderful about growing a fresh herb garden or having a lovely vase of fresh herb sprigs on your counter in the summertime, but often we're not quite sure what to do besides lovingly admiring them. Here is a brief history of some popular herbs, along with some culinary ideas.

Anise Hyssop is neither an anise nor a hyssop, but in fact Agastache. This North American native was once widely used by American Indians for a variety of internal complaints including coughs. It was also popular for sweetening other dishes. In the late 1800s, American beekeepers planted agastache around their hives to give the honey a nice anise flavoring. Both the leaves and flowers are edible- try adding the flowers to salads for a pretty touch, and use the leaves to make either hot or iced tea.

Basil is popular throughout the world. In the west it is widely associated with Italian dishes, but in India, a variety of basil called Tulsi or Holy Basil is considered sacred by Hindus. It is the star of the Tulsi Vivaha, a festival which begins the annual marriage season. It's Ayurvedic uses date as far back as the Vedas, the oldest known scriptures still in use today. Basil has a distinct flavor made up of over 20 known constituents. Some of the oils present are also found in Anise, Cinnamon, Clove, Lemon, Rose, Lilac, Orange, Thyme, and Camphor. Soaked Basil seeds make a refreshing drink. Try combining heirloom garden tomatoes, fresh mozzarella cheese, chopped basil, and salt. Now that is the quintessential sumer dish!

Chives and Garlic Scapes are both members of the Allium family that includes onions, garlic, and leeks. Scapes are excellent chopped up anywhere you'd use garlic- in fact, they are the top of the garlic plant. Their flavor is not as strong as the bulb. Our friend Shelley claims that scapes make the best hummus around. Chives are probably best known for hanging around with potatoes, but the pretty round purple flowers make a nice edible addition to other dishes as well. Here's a tip for cutting chives: hold a bundle of chives over your dish and use kitchen shears or scissors to snip perfectly sized pieces. This also works great for scallions and possibly even scapes if your shears are strong enough.

Lemon Balm has been held dear in civilized society for at least 2,000 years. It was mentioned in the Odyssey, ordered grown in every Monastery garden by Charlemagne, and grown by Thomas Jefferson at Monticello. It's been touted as a cure for everything from dog bites to heart ailments, but these days it's more likely to be grown for it's light lemon-mint flavoring than for the medicine cabinet. Use both leaves and stems for making tea: mix it with other fresh herbs and black tea for a delicious twist, or make a fruit punch and garnish each glass with sprigs of it. Chop the fresh leaves for cooking. Lemon Balm is a refreshing addition to any cold salad such as mixed fruit, chicken salad, and marinated vegetables. Try it with fish or add it to stuffing. It can also be used to make a cleansing steam facial, and for kicks you can even rub it on wooden furniture to help polish the wood while giving it a nice fragrance!

Mint is one of the most popular flavoring agents in the entire world, yet the fresh plants are seldom tasted outside of the tea pot. Try adding spearmint to a pea and potato dish, tabbouleh, or any salad for a cooling twist. Peppermint or Chocolate mint is a bit stronger, so if you'd like to experiment with it, just remember to start sparingly. Try adding small amounts to a fresh fruit salad.

Nasturtium's name is quite confusing, for the true Nasturtium family is Watercress. The plants we call Nasturtium are actually members of the Tropaeolum family. The reason for the mix-up? In the 16th century, when Nasturtiums were introduced from India, it's flavor was thought to be similar to that of watercress, and so it was called Indian Cress. The peppery leaves and flowers are used both internally and externally as a remedy for baldness and poor hair and skin conditions. The leaves make a nice accompaniment to egg or soft cheese dishes, the flowers brighten up both the look and taste of an ordinary salad, and the unripe fruits can be pickled as a caper substitute.

Rosemary comes from the Latin Rosmarinus, meaning "dew of the sea". It is native to the Mediterranean regions and has as many symbolic uses as culinary. Rosemary is a symbol of friendship, remembrance, and loyalty. Medicinally, it has antiseptic and anti-inflammatory properties. A flavonoid present in the plant called diosmin is currently being researched in hopes that it may alleviate the symptoms of Toxic Shock Syndrome. Rosemary is a common flavoring agent in meats such as lamb. At the farm, it is often found sprinkled on our own herbed foccacia bread. The leaves and twigs are rather tough, so it is best to chop the leaves finely or add a sprig to your dish, removing before serving.

Savory was once a staple herb in Europe. It was once of the strongest flavoring agents available before the age of world exploration and trade introduced black pepper. The Latin name is "Satureja", stemming from the ancient Greek belief that it was a plant owned by the Satyrs, a half-man , half- goat creature that roamed the mythological forests. It's strong flavor is used to make a tea that is both an expectorant and a cough remedy. Savory is almost always called for in classic recipes that combine green beans and lentils, and it is supposedly the essential flavoring agent when cooking trout.

Sorrel or Dock is another herb that's been around for quite some time. Rumor has it that Caesar's soldiers cured themselves of scurvy by consuming the astringent herb, which has a very lemon-like aftertaste. Sorrel is excellent in salads, sauces and dressings (Kevin likes to pair it with strawberries for a refreshing vinaigrette). It adds color and acidity to mayonnaise and soft cheese spreads. It is best either used raw or thrown into a cooked dish at the last second- cooking sorrel makes the flavor disappear. Medicinally, sorrel is an excellent detoxifying herb that can help stimulate bile flow. Here's an interesting fact: sorrel extract is an ingredient in some cleaning products for removing rust, mold, and ink from linen, wood, silver, and wicker. mmmm.

Tarragon was once restricted to the gardens of nobility only. It was believed to fight fatigue in the Middle Ages, leading to pilgrims stuffing it in their shoes before setting off on long journeys. It is one of the French Fine Herbs, and is a common flavoring agent for both vinegar and fish. Thomas Jefferson was one of the earliest American tarragon lovers; he readily distributed divisions and seeds around the new world. Tarragon makes an excellent accompaniment for any creamy sauce or egg dish. The flavor is strong, so go lightly and add when the dish is nearly complete- if it cooks too long, it may become slightly bitter.

Thyme has been useful for a wide variety of remedies over the centuries. Sprigs were burned to chase stinging insects out of the house. As recently as WWI, thyme oil was used as an antiseptic. a warm tea was used to prevent nightmares, and a combination of beer and thyme was believed to be an antidote to shyness (isn't beer and anything an antidote to shyness?). Thyme is a staple ingredient in clam chowder and goes great with borscht or any Italian dish.

When cooking with fresh herbs, just remember that one Tablespoon of fresh equals one teaspoon of dry, so if your recipe calls for dry, you need to use more than what it calls for. For more herb recipe ideas, click here.