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Copyright
© 2005-2010,
Susan Bryant
Lakeside Callas |
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All photos copyrighted, please ask permission
before using. |
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Herbs
$2
| Basil |
photos coming soon |
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| African Blue Basil |
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It is a large, bushy,
energetic plant that will grow to 3' and as wide as it is tall in a
season, a stunning ornamental. New leaves are heavily brushed with
purple, which fades in time to a deep bright green with purple veining.
The undersides are a reddish purple. Stems are slightly hairy and
suffused with violet. It produces purple blushed flower spikes.
African Blue is a favorite for flower arrangements as the blooms last 3
to 4 weeks, if water is changed regularly. |
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| Mint |
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Mint is used for seasoning
lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt
dressings, and breads. It is also used in the Middle East for salads,
tabouli and marinated vegetables.
Mint is good in soups, salads, sauces, plain meat, fish and poultry,
stews, sweet or savory recipes, extremely good with chocolate or lemon
based desserts. Add near the end of cooking for a better flavor.
Mints develop their best colors and flavors when grown in the sun. There
are two growth phases for mints, at first, in early spring, the stems
head up to make flowers. After flower production, the horizontal runners
take off and cover a lot of distance in a short time. Bees and
Butterflies love mint flowers. |
| Apple Mint |
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An attractive herb, Apple
mint is often used as an ornamental plant. It is hardy and easy to grow,
preferring full-sun to lightly-shady conditions.
The leaves of this plant can be used to make Apple mint jelly, as well
as a flavoring in dishes such as Apple mint couscous. It is also often
used to make a mint tea, as a garnish, or in salads. |
| Chocolate Mint |
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Neither smells nor tastes like
chocolate, but rather it is reminiscent of an Andes after-dinner
chocolate Mint. Thus, the suggestion of Chocolate is there and is strong
enough to make us love it.
Great dried and added to black tea or used by itself, Chocolate Mint
also makes a nice addition to chocolate deserts or a surprise addition
to breakfast breads, as in banana bread. |
| Pineapple Mint |
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A cultivar of Apple mint
that has leaves which are banded with white. |
| Spearmint |
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This hardy perennial plant
has pointed, slightly crinkled leaves that are a lighter shade of green
than peppermint. The whole plant has a sweet characteristic smell.
Spearmint grows best in a somewhat moist soil and can be
propagated by cuttings or division. Renew beds every 3 to 4 years.
Growth is enhanced by frequent cuttings.
Pick the fresh leaves and leafy stem tips for use at any time.
For drying, it is best to cut leaves just as flowering begins.
Use leaves in teas and to flavor cold drinks and make mint sauce. The
oil is used in confections. |
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| Oregano |
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Oregano is also known as
wild marjoram.
Oregano is an herb that derives its name from two Greek words meaning
"the joy of the mountain". It is a hardy member of the mint family that
has been used for flavoring fish, meat and sauces since ancient times.
Oregano goes well with vegetables, roast beef, lamb, chicken and pork.
Marjoram goes well with all pork and veal and complements stuffing for
poultry, dumplings and herb scones or breads.
Oregano is generally used to season Mexican, Italian, Greek and Spanish
dishes. Oregano has a warm, aromatic scent and robust taste. It's uses
include seasoning soups, flavoring
for tomato dishes, stews, meat pies,
poultry and pork stuffings,
pasta sauces, vegetables, and shellfish. |
| Italian Oregano |
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(Common Oregano). A slightly
sprawling plant habit with dark green, peppery flavored leaves. Used in
salads and to flavor meats and sauces. |
| Spicy Oregano |
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A
potent cultivar of Greek oregano growing to 3 feet in height. As its
name states, this one is hot and spicy. |
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| Thyme |
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Thyme is a low-growing,
wiry-stemmed perennial that reaches about 6 to 10 inches in height. The
stems are stiff and woody and leaves are small, oval, and gray-green in
color. The lilac flowers are borne in small clusters and the leaves are
very aromatic.
Grows best in light, well-drained soil. Thin plants 8 to 12 inches
apart. It is best to renew the plants every few years. Thyme is an
attractive edging plant or a spreading plant among and over rocks.
Cut leafy tops and flower clusters when first blossoms open and
dry.
Thyme is widely used as a seasoning. Oil of thyme is used in
medicines and perfumes. It goes well in gumbos, bouillabaisse, clam
chowder, poultry stuffings, and slow-cooking beef dishes. |
| English Thyme |
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Most popular variety. Broad
dark green leaves. Robust growth habit |
| Golden Lemon Thyme |
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A variegated form of lemon
thyme with golden-edged leaves, it is colorful and surprisingly fragrant
of lemons. The variegation is less pronounced during the hot, sunny days
of summer. Space on 18 to 24-inch centers. Lemon thyme is particularly
good for fish and chicken. An upright, bushy growing habit with bright
green leaves. |
| Lime Golden Thyme |
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This
vigorous thyme has got a distinctive ‘limey’ fragrance that is a must
for all of your summer dishes. It adds to seafood, fruits and salads as
well as a nice addition to iced tea.
This low-growing, mat-forming herbaceous perennial
produces tiny lavender flowers that bloom all summer and attract bees.
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| Mother of Thyme |
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A creeping type, this low
growing (three to six inches) plant is often planted between the stones
or bricks in garden paths for its beauty and sweet aroma. |
| Pink Chintz Thyme |
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A delicate looking creeper,
Pink Chintz Thyme has small fuzzy gray green leaves set close
together on the stem. This makes it ideal for smaller spaces like those
between stepping stones or flagstones. |
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