Articles Index for Rusty Acres Herb Farm

Heirloom tomatoes have recently surged into popularity. Tomato enthusiasts are discovering bounties of sugar-sweet or rich acid fruits that come in all colors of the rainbow. This fervor is evident during the spring as devoted tomato fans rush to their local nursery on their annual tomato quest.

Until recently tomato harvest would finish at the first signs of fall frost and tomato lovers would be forced to buy the imitation tomatoes at the local grocery store. Originally from the tropics, most tomatoes require long days and temperatures in the sixties to set and ripen fruit. Tomato lovers have been hoping for a breakthrough in hybridization that would bring later harvests and prolong the growing season.

After several years of trialing hundreds of tomatoes Goto Nursery located in the San Fernando Valley in California have found it possible to grow tomatoes in the “off season”. Cool-season varieties of tomatoes have been selected for their adaptation to chilly temperatures and shorter daylight hours. Even gardeners in areas of the state with occasional frost can extend the season by planting tomatoes in containers and moving them indoors during periods below freezing.

Rules for growing a winter tomato crops are simple. First choose one of the varieties listed below and plant from mid-July thru end of September. It seems odd that these off- season varieties would be planted in warmer temperatures but it is vital to get the plants started in mid-summer. This way, the heat of the summer can be utilized to produce lost of foliage and a mature root system. When the colder temperatures arrive, the tomato plants will be better able to resist the cold and still produce fruit. Most of the cool varieties can survive temperatures in the high thirties if given a head start.

A tip for those in colder areas is to use your tomato cage as a shelter and wrap the cage with clear plastic sandwich wrap. Leave a six inch gap at the bottom and top of the cage to allow some air circulation and put a piece of cardboard over the top of the cage to prevent cold are traveling down inside the cage from the open top. AS long as foliage doesn’t not have direct contact with the frost it will survive.

Second, remember that highly organic sols also help with winter production. Do not use chemical fertilizers on winter tomatoes. Prepare soils with an organic planting mix, add earth worm castings, an organic fertilizer and humic acids. Experiments have shown that humic acid helps protect plants from frost damage. Humic acids stimulate plants to create more foliage which in turn increases the amount of start produced. Starches in the vascular system act like anti freeze in an automobile and help protect foliage from frost damage.

Water is necessary, since tomato plants still need as much water in the cool weather as they need in the summer. The only constant that changes is the humidity level and the rate of evaporation, so plants will not need to be watered as often.

Rusty Acres Herb Farm is happy to be producing in the fall of 2005 the following list of 17 varieties of tomatoes to fit the winter tomato classification:

GLACIER:

This semi-indeterminate tomato offers some of the best flavor for cool forms. Extremely early, producing two to three ounce red fruits, it is very cold tolerant with high yields in 63 days

GREGORI’S ALTAI:

Siberian variety that originated in the Altai Mountains on the Chinese border. Tall plants are heavy producers of 8 to 12 oz. pink-red beefsteak tomatoes. The flavor is sweet yet acid and just delicious, with harvests continuing over an incredibly long season. Indeterminate. 67 days.

ISPOLIN:

From one of the most fertile areas of the Rostov-Don region of southern Russia, Ispolin can produce one to two pound round pink fruits on vines that can reach seven feet tall. The huge red, meaty globular fruits are cold tolerant, but plant early to get production in 70 days.

JETSETTER:

This new, disease resistant American hybrid was introduced in 1998. It is an indeterminate plant that doesn’t sacrifice size of flavor and is mature in 64 days. You can expect good, rich flavor and large yields from the half pound tomato fruits, but since it is a hybrid, do not save the seeds.

LEGEND:

Developed by Dr. Baggett at Oregon State University, this determinate produces medium to large fruit with very few seeds in about 68 days. The glossy red tomato has high yields, is very disease resistant, and the fruit has a pleasant blend of sugars and acid.

MANITOBA:

Manitoba is an extremely early variety developed in Canada that only requires 58 days to maturity. Its determinate stature also makes it an excellent variety for container growing. It produces bright red fruit, slightly flattened fruit, weighing about 6 ounces.

PEASANT:

Perhaps the best cool-season paste tomato, this Siberian native grows on determinate, compact plants that produce a large harvest of roma-shaped tomatoes. Expect up to a hundred three to four ounce fruits per plant. It’s great for cooking and sauces.

POLAR BABY:

Very small plants bear large harvests of 2-inch red salad tomatoes. These tomatoes are sweet and very well flavored, especially for a variety that produces so early. This is a cold weather tomato that was developed in Alaska. Determinate. 60 days.

POLAR BEAUTY:

This variety earns its name for the beautifully shaped, deep red fruit it bears very early in the season. Developed in Alaska for colder climates, it bears small to medium-sized oblate tomatoes with a good, full tomato taste. Short, bushy plants are very productive. Determinate. 63 days.

POLAR STAR:

Compact plants produce an abundance of 3 to 4 oz. red fruit that have the pattern of a star on their blossom ends. Fruit is round or slightly flattened with a good sweet, yet tangy taste. Cold weather variety originating in Alaska. Determinate. 65 days.

SASHA’S ALTAI

Offered to the western world for the first time in 1990, this tomato has been called the best tasting to come out of Siberia. An indeterminate, it is also extremely early, maturing in 59 days. The slightly flattened red fruit weights up to eight ounces and is extraordinarily sweet and juicy.

SIBERIA:

A very early Russian variety smuggled out of Siberia in 1975 and given to a Canadian greenhouse operator in Alberta, it is capable of setting fruit at 38 degrees! The sturdy, dark- green determinate plant produces three to five ounce fruits in clusters of 30 or more that ripen in 48 days. This makes Siberia the earliest of all the cool season tomatoes.

SILVERY FIR TREE:

An unusual Russian variety with carrot like silvery grey foliage, this plant produces heavy drops of six to eight ounce red fruits in about 58 days. Very compact growth on sturdy stems and branches that make this determinate variety a great container plant for small spaces. It is also one of the most acid flavored tomatoes for those who don’t like sugary taste of some varieties.

STUPICE:

From the Czech Republic, this extremely early, cold tolerant tomato is probably the most reliable producer of all parts of California. The small red fruit, slightly larger than cherry tomatoes, have superior flavor and product out-standing yields. It is an indeterminate type that matures in 52 days and has been known to product over 300 tomatoes on one plant.

SUB ARTIC MAXI:

One of a series of extra early tomatoes bred for extremely cold climates. Dwarf vines produce concentrated clusters of 2-1/2 oz. fruit with good flavor. Excellent for Northern gardeners or anyone seeking early tomatoes. Determinate. 62 days.

SUB ARCTIC PLENTY:

Matures: 62 Days. Alaska. Cold-tolerant and early-ripening. Always a favorite of gardeners north of the 45th parallel! Compact, extremely prolific plant produces numerous clusters of red, tasty, 2 oz. fruits. Determinate

TAXI:

This is the best yellow tomato for cool season growing. The habit is semi-indeterminate, requiring 65 days maturity. The four to six ounce fruits have a sweet, distinctive flavor. Taxi has been voted in the top 25 of best tasting tomatoes, even when competing with summer varieties. It has a relatively tender skin and dense, firm flesh, which hold together will when sliced.

HERB TALK By Judi Brady - January 2005
“OREGANO” THE HERB OF THE YEAR 2005

What do you think of when you hear Oregano- tomato sauce or pizza? The name oregano has caused confusion over the years because you don’t come across simply one oregano or even a few, but rather a whole genus of herbs, all of which have been called oregano because of their culinary use. The confusion over oregano began early in history. The Greeks and Romans knew and used oregano, but exactly which species is unclear. Many of oregano’s early uses were medicinal rather than culinary. Sometimes called wild marjoram, oregano is native to the Mediterranean. The word oregano means” joy of the mountain”. Those who have visited Greece, where oregano covers the hillsides and scents the summer air, would probably endorse the name. The sweet spicy scent of sweet marjoram was created by Aphrodite as a symbol of happiness. Bridal couples were crowned with garlands of marjoram, and plants were placed on tombs to give peace to departed spirits. In ancient Egypt, oregano’s power to heal, disinfect and preserve was well known and has been treasured every since. Oregano came to North America with various European colonists and escaped from gardens to grow wild. Today, wildflower guides to the Northeast routinely list the wild oregano. Oregano quickly became a part of standard medicine in the United States. Oregano contains antioxidants which research indicates may inhibit damage to cells that can lead to cancer.

Oregano as a cooking herb did not catch on at first. It wasn’t until World War II that this herb really caught on for culinary use. Servicemen returning from the Mediterranean with a taste for Italian cooking, and once pizza embedded itself in the American consciousness, oregano became all-American. Best know for its appearance in tomato sauce, oregano has a hot peppery flavor. Oregano enhances cheese and egg combinations such as omelets, frittatas, quiches and savory flans. It adds dimension to yeast breads, marinated vegetables, roasted peppers, mushrooms, beef, pork, game, onions, and shellfish. Its flavor combines well with garlic, thyme, parsley and olive oil.

Oregano is fairly easy to grow in full sun or partial shade, in light well drained soil. It is best to start with a plant so you can taste the leaves. Starting your plants from seed is a bit difficult but once you get a plant growing you can divide them if you require additional plants. You can pick the leaves all year long but you will need to prune them back when they flower in June.

There are many varieties of Oregano or Marjoram but only a few of these are used for culinary purposes. The most popular being the Greek Oregano and Sweet Marjoram however there are many that are excellent in the garden and many can be dried and used for crafts such as wreathes. When you are purchasing your plant check the label to make sure you know which type you are buying, since most are not used for culinary purposes.

Oregano Parmesan Rolls
1 cup milk, scalded
¼ cup shortening
1 ½ Tablespoon sugar
1 Teaspoon salt
1 Tablespoon yeast
1 Tablespoon Lukewarm water
3 cups Flour
1 egg, beaten
½ cup fresh oregano, chopped
Melted Butter
Parmesan cheese, grated

Scald mile, add shortening, sugar and salt. Cook to lukewarm. Soften yeast in lukewarm water until bubbly and then add to milk mixture. Add 1 ½ cups flour, beat until smooth. Add egg and stir well, then add oregano and remaining flour to make moderately soft dough. Knead until smooth. Place in greased bowl, cover let rise in a warm place until double. Place 3 balls into each section of a greased muffin pan, brush with melted butter and sprinkle with parmesan cheese. Cover and let rise until double in size. Bake 400 degrees oven for 15 to 25 minutes. Makes 24 rolls.

HERB TALK By Judi Brady - December 2004
Sage

Sage is probably the most commonly used herb in November and December since it is found in most turkey stuffing’s, and it can also be used with any poultry, sausage, duck, pork and other rich meats. You can add it to cornbread or biscuits and boil it with beans for an interesting flavor. It also has medicinal uses as it is good for the digestive system and used for liver and kidney disorders as well as ulcers and stomach inflammations. Sip some sage tea for anxiety and use as a poultice for sores and stings. Sage’s botanical name is a clue to its medicinal importance: Salvia comes from salvare, meaning to cure in Latin. To the ancients, including Arabians, sage was associated with immortality, or at least longevity, and it was credited with increasing mental capacity. In Yugoslavia to this day, fields of sage are planted and harvested like wheat or hay, three crops a year, for cooking. Sage is native to the northern Mediterranean coast. The widely cultivated herb is hardy north into Canada. Sage needs well drained soil and full sun watering it well until it is established.

So where to begin with over 900 species of salvia: the largest species in the mint family, a beautiful aromatic shrub, popular with bees and as flowering landscape plant. The most popular sages for cooking are cultivars of Salvia officinalis: the most highly praised by chefs being the Berggarten. Other sages valued for cooking are Garden Sage with lavender blue flowers, Albiflora with white flowers, Holt’s Mammoth used in commercial production because of leaf production, Golden Sage, Dwarf Sage, Purple Sage, Pink Flowered and Tricolor. Pineapple sage which has a fabulous pineapple scent and brilliant red flowers is a great tea and is also used in jellies and jams. Most of these plants are a low growing bush with lots of leaves which is the part of the plant used for cooking.

The White Sage or “salvia apiana” is a beautiful white foliage plant indigenous from the California coast with light blue flowering spikes. This is the most highly valued and revered of all North American Sages burned ceremonially to cleanse the spirit and welcome positive thoughts. This sage was found growing wild in many parts of California but in recent years with all of the fires it has become nearly extinct in the wild.

Many other sages are used in perfume, soaps and cosmetics. Sage infusions have been used to color silver hair. Sage also stimulates the skin when used in skin lotions or herbal baths. It makes a soothing, astringent aftershave and is sometimes mixed with Lavender for this purpose. It can be used in herb wreathes since it dries so well. You can plant sage with cabbages, carrots, strawberries, tomatoes or marjoram to encourage growth. Finally sage used as ornamental can add a restful accent to a border or serves as a beautiful backdrop for orange lilies or bright red roses. Hummingbirds are attracted to most sages because of the dark flowers and aromatic scent.

Propagating sage is fairly easy from seeds, cuttings or layering. Mature plants should be cut back in early spring to encourage new growth and remove any dead wood. You should replace them every three to four years or they become woody and less productive. In our area, we should prune them more often to keep them bushy. Yellowing leaves can mean they need more space. Culinary sages can be harvested all year round. Sage foliage should be gathered in the morning of a dry, sunny day. If leaves are to be dried avoid the oldest and youngest leaves, selecting mature, unblemished foliage. Gather foliage for drying before the flowers are fully formed. Strip the leaves off the stem before drying. You can dry the leaves in a dehydrator or on a single layer on a wire cooling rack with a layer of clean newspaper underneath to catch any foliage that falls through the wires. When leaves are dried, store in a glass jar away from light, heat and moisture.

Many varieties can be found at the local herb nurseries or you can visit our farm, Rusty Acres Herb Farm in Rainbow were you can see many different species growing in a natural setting and also purchase plants.

HERB TALK By Judi Brady - November 2004
Herbal Housekeeping.

Cleaning with herbs is not only easy and effective, but it’s also good for our earth. What is less evident, but perhaps more important, is that the same herbs that provide sensory pleasure also combat all kinds of nasty microorganisms lurking about in out homes. Hyssop, mints, lavender, roses, lemon balm, sage and thyme have been used for centuries to clean and freshen. The source for many of these housekeeping herbs can be as close as your backyard garden. Long before supermarkets and modern manufactures of cleaning products existed, people got by with what they could grow, make or trade.

In the Middle Ages, when most cottage floors were pounded earth, fresh plant material was strew around providing a pleasant softness underfoot and perfuming the interior. The plant material served to keep insects under control. People would wear herbs to protect them from evil and disease. Commercial soap did not become widely available until the early 19^th century.

As you can see many herbs have qualities that can help you clean, disinfect, scent your home and deter pests. You can enhance the power of these herbs by blending vinegar, alcohol, minerals and essential oils with them. Vinegar is the most natural partner for herbs because its acidity makes it a natural disinfectant. Bacteria prefer a more alkaline environment. You can also extract herbs in water, glycerin or alcohols. Herb’s can also be combined with minerals, like baking soda, washing soda, salt, various clays, chalk and others to do their work. Essential oils can be blended with liquid soaps or can be used as an air freshener in a diffusers.

Today, the average home in the United States contains more chemicals than were found in a typical 19^th century chemistry lab. Estimates project that every home uses 25 gallons of hazardous chemicals each year, and has from 50 to 100 pounds of dangerous materials sitting around the house. At the same time, 15 percent of the population is sensitive to chemicals in common household products, and evidence is mounting that chemicals may be responsible for chronic, long-term heath effects of a serious nature.

Take your average cutting board wood - versus plastic, research has shown that wood is better than plastic. Plastic encourages bacterial growth, while the porous nature of the wood pulls moisture from microorganisms, causing a rapid death. Although plastics are now made with antibiotics added, experts feel they contribute to the alarming speed with which microorganisms are becoming immune to antibiotics. All cutting boards should be rinsed in hot soapy water after each use and then sprinkle with baking soda and spray with an herbal vinegar. Let stand 10 minutes rinse, and dry thoroughly. Another easy to use cleaning tip is to use citric acid to dissolve hard water lime deposits found in toilets. Sprinkle the surface generously with enough powered citric acid to cover the surface and scour with a brush. Spray with herbal vinegar. For cleaning marble, avoid vinegar solutions, because acid can damage the surface. Instead use a mildly alkaline soap enhanced with essential oil. To refresh your carpet use an herb and baking soda mixture. Purchase powered herbs or grind them in a coffee grinder. You will need 10 cups baking soda and 2 /12 cups each of powered roses, lavender, rosemary and sandalwood. Blend all the ingredients together, vacuum the carpet, and then sprinkle refresher onto the carpet spread with a natural bristle brush. Leave overnight or several days then vacuum.

There are endless recipes that use herbs to create cleaning products that are safe and healthy to use. For further information on making cleaning products feel free to call me and I will try to help you and of course there is the internet great source of all your herbal questions. Call Judi at 760-731-7349.

HERB TALK By Judi Brady - October 2004
Cooking With Lavender

Cooking with Lavender and other herbs can help you get some flavor in your meals and also cut down on the amount of salt you consume. We just finished our first cookbook “Lavender Cuisine” in April and it seems to be selling quite nicely. It is not only a cook book, but a reference book for Lavender. Most people don’t know that Lavender is an herb and has been used in cooking for centuries. Lavender was one of the ingredients of the “Four Thieves” vinegar, famous in the middle ages. Queen Elizabeth 1 of England commanded that the royal table never be without conserve of lavender which she used to sprinkle on roasted meat and fruit dishes. Queen Henrietta Maria was an avid gardener and had borders of white lavender at the Manor at Wimbledon and in 1655 a book revealed the Queen’s many lavender recipes. So why not try something different in your next batch of Chocolate Chip cookies or Brownies. It is the type of herb you will either love or hate and nothing in between. Lavender has a very complex taste and perfume that has elements of sweetness, herbal tones and spice. In general, fresh and dried lavender can be used interchangeably. When using lavender for cooking you use the flower heads and a variety that really smells nice to you. The favorite variety seems to be Provence hybrid lavender which grows to be fairly large with huge flower heads that come off the stems easily when dried. The spice blend “Herbes de Provence” is another all purpose spice blend which contains Rosemary, Thyme, Marjoram, Savory, Basil, Sage, Fennel and Lavender Blossoms. This is my favorite blend to use on just about anything from roasted potatoes to omelets. You can make this blend and have it fresh or buy it, but be ware that not all the Herbes de Provence has Lavender in it. Dried Lavender has herbal character similar to thyme and marjoram. When infusing lavender taste the infusion regularly and strain out the lavender flowers once the flavor has become strong enough. Over steeping or boiling lavender will bring out a bitter, vegetal quality that should be avoided. Fresh Lavender is stronger that dried so it requires less time to infuse. Lavender can be used to enhance the flavor of fruit as in jelly and jams or fruit desserts.

If you use Lavender as a marinade don’t use it longer that 48 hours as the interaction with the fat will yield a soapy flavor. Lavender has a natural affinity for red meat, game, fowl birds, flavorful fish and crustaceans. Lavender can even be used in Margaritas!

LAVENDER COOKIES
½ CUP BUTTER
½ CUP CREAM CHEESE
1 CUP SUGAR
2 TEASPOONS DRIED LAVENDER BLOSSOMS
1 EGG|
2 CUPS FLOUR
1/3 CUP LAVENDER JELLY, JAM OR MARMALADE

In a mixing bowl, blend cream cheese and butter together. Add sugar, lavender blossoms, egg and flour. Pat dough onto a greased jelly roll pan (15 ½ X 10 ½). Bake at 350 degrees for 20 minutes. Do not brown top. Spread jelly, jam or marmalade on warm cookie base. Sprinkle with walnuts, pecans or almonds if desired. Cut into bars while warm.

HERB TALK By Judi Brady - September 2004
Tomatoes

This month we shall go away from herbs and focus on Tomatoes since Tomato mania is such a popular event this time of year. Tomatoes are the most widely grown fruit in the home gardens of America. The average grower usually buys whatever plants are available in the local nursery but a whole new world is emerging with the rediscovery of the heirloom tomatoes. The best of the heirlooms far exceeds the hybrids when it comes to taste and growing them can easily become an obsession, but a healthy one!

Tomatoes were first seen in the continental United States in the late 1680’s. It is not clear whether these came from the Caribbean or spread from Mexico. Thomas Jefferson imported seeds from France in 1780,and in 1803 currant tomatoes were seen growing wild. In 1890 the Livingston Seed Company was selling seeds.

So what is an Heirloom Tomato? There are some who break them down into four classifications. The first being the Treasured varieties passed down from generation to generation. Second are the Commercial Heirlooms which have been cultivated prior to 1940. The problem with Commercial heirlooms is that one never knows the true origin of the variety. A third group called Created Heirlooms are varieties deliberately created by crossing either two know heirlooms or and heirloom and a hybrid. A fourth group called the Mystery group is tomatoes that arise after a natural, not deliberate cross- pollination between two varieties.

Nowadays the novice heirloom gardener often ends up confused by the many choices of varieties that have become available. Selection can become easier by knowing what color or shape and the purpose for which the tomatoes are being grown. Heirloom tomatoes come in every color of the rainbow, white, pink, purple, green, black, bi-colored and traditional red. Some gardeners want only a variety for eating, others want lots of sauce, market sales or just to grow the biggest tomato possible.

Here in Southern California we are lucky enough to grow two crops of tomatoes a year. Growing the heat sensitive varieties in the summer and the cooler shorter season varieties in the fall can give us ALMOST year round fresh tomatoes. Care should be taken in selecting the varieties that fit the climate where you live since there are a lot of choices and some varieties do much better in certain areas. The best way to experience Heirloom tomatoes and what might be best for your taste buds is to go to a tomato tasting. There is no shortage of private and public tomato tastings. At Rusty Acres we will be having our third annual Tomato Tasting on September 11th and 12th from 10:00 to 4:00 each day. You should be able to sample 20 or more different varieties. This year has been an excellent year for tomatoes unlike the past two that were very disappointing to not only the amateur gardener but the commercial growers as well.

HERB TALK By Judi Brady - August 2004
Herbs

Now that summer is officially here you probably don’t even want to think about going out and doing work in the yard. So while you are sitting by the pool drinking a cool beverage you can think about what you need to replant when the weather becomes more user friendly to you the gardener. People always ask when I should plant Lavender and Herbs. Well the plants don’t really care as much as you the planter will care when the sweat is running down your face and you can’t even see the hole you are trying to dig in the dry soil.

Maybe this fall you should consider some of the lesser know herbs, these certainly become a conversation piece, if you plant them. A really nice one to consider for your shaded areas would be sweet woodruff. An attractive ground cover that broadcasts its aroma each May. We got so busy this May we forgot to smell it so it is on next years calendar, but it should have a vanilla scent. In Germany it was used to flavor their May wine. Medieval churches would hang wreathes of sweet woodruff for religious holidays. Herbal folklore says it signifies humility because it grows shyly. But it is a low maintenance carpet herb to plant in a shaded area.

Another easy to grow herb is a Chaste Tree. It looks like a butterfly bush but grows to 20 feet tall and fairly quickly. Known in ancient times to ward off the evil spirits, it is native to the Mediterranean so it is perfect for our area. It likes full sun and well drained soil but is fairly drought tolerant. How about Horehound that got its name from Horus the Egyptian god of sky and light. It can survive on only a few inches of water a year. It was used to flavor candy and for cough drops. Another tree style herb is Lemon Verbena which has culinary uses or used for tea. It can be used in marinades, beverages and salad dressings but should be strained out before serving. Dried leaves add a very unique touch to carrot, banana or zucchini breads or add minced to cooked rice prior to serving.

Yarrow is another versatile herb that comes in a variety of colors. The yellow yarrow is the biggest of the family and it can get to 6 feet tall. The other colors, white, pink, red, paprika and bronze are very low growing but rabbits seem to love to dine on this one and can totally eliminate it in one sitting. Yarrow was found in Neanderthal burial caves 60,000 years ago. It will also attract beneficial insects.

Rue is an easy plant to grow in a pot or in the flower bed. It has a long and colorful history. The genus name “Ruta” comes from the Greek “reuo” meaning “to set free”. It is an evergreen perennial subshrub with yellow flowers and blue green foliage. Supposedly the rue stolen from a neighbor’s garden will thrive the best.

Two of my favorite soft leaved herbs are Mullein and Wooly Betony or Lamb’s Ear. The mullein is a Biennial and blooms on the second year. It has grey leaves and huge stalks that have little yellow flowers that start on the bottom and go up to the top all summer long. The roots of the plant are used for medicinal purposes. The wooly betony or lamb’s ear is another really showy plant. The plant forms a dense slow spreading mat of soft wooly, silvery gray leaves said to resemble a lamb’s ear. It is particularly attractive in the summer with spikes of pink to purple flowers 18” high. For a carpet of pale yellow try Primrose Heron. All of these herbs are somewhat unusual but are very pretty to have in your herb garden or just in the flower bed.

HERB TALK By Judi Brady - June 2004
Lavender

June is Lavender month because this the time of year when the real or true lavenders finally do their blooming and it can be pretty spectacular. The English Lavender or “lavendula angustifolia” are the ones with the great scent and prized for their perfume quality. People ask us all the time which ones smell the best, well you have about 40 different varieties to choose from depending on size and color. These are the hardiest of all lavenders, enduring winter temperatures down to minus 20 degrees. The average flower head shows 6 to 10 whorls of flower buds stretched along the stem beneath the main head.

For someone looking for a small compact English Lavender you should consider Burmanii, Compacta, Croxton’s Wild, Empress Hotel, Hidcote, Martha Roderick and Munstead (Dwarf Munstead). Lavenders like to grow in the ground because of their large root structure, but some can manage in a pot for a few years as with Martha Roderick being a good candidate for this purpose. For the adventurous gardener you can plant a white lavender which are called, Alba, Nana Alba or White Flower. Jean Davis, Pink Hidcote and Rosea have light pink blooms. The dark blue ones are Ana Luisa, Betty’s Blue, Buena Vista, Folgate, Nana Atropurpurea, Premier, Royal Purple, Skylark and Tuscan.

I am sure most people have never heard of these names or seen them in the nurseries but they are alive and blooming at our farm. The most common lavenders sold are the French and Spanish varieties which are great for Landscape and bloom most of the year round. Also a lot of people are amazed that Lavenders grow in Southern California, but why not we are one of the five Mediterranean areas in the world. Lavenders are native to the Mediterranean and grew wild there for centuries until brought to other parts of the world. Today Lavender is cultivated in many countries and of course in Provence France which is the most renowned growing area in the world. Lavenders are drought tolerant which is ideal for our area where water is expensive. They are easy to care for and they don’t need fertilizer- just a hair cut twice a year. What could be easier? They don’t like wet feet and most people can mange to kill them with too much water from the lawn sprinklers. Lavender love full sun and well drained soil. If you want to harvest your lavender for future use you should do this when they are in full bloom in the morning after the dew has dried off. You can hang them in a dark well ventilated area like under your patio cover and within a week they will be ready for storage or culinary and craft use.

HERB LIFE By Judi Brady - January 2004
Drought Tolerant Herbs

Well you made it through the Holiday Season one more time and Football season will be drawing to a close real soon so why not start thinking about gardening. Now is the time to tear out that water guzzling lawn and replace it with a drought tolerant herb garden. Well may be just tear out a portion of it this year and see how you like it. January is the perfect time to get out there and dig around besides it will help burn off those unwanted holiday pounds. In southern California the days are sunny but not extremely warm, the bugs are sleeping and we do hope for rain occasionally. Preparing your soil for your new herb garden will take some time. They don’t need real rich soil but the clay soil makes it harder for them to become established so some good top soil or mulch is advised. Once you get the right mixture of soil you should wait a few days before planting, so now you can investigate what types of herbs you want to plant. You can add herbs to existing beds and borders, use them as ground covers, enjoy herbs as edgings, grow them along curbs or in containers or create an herbal theme garden.

For the front of a border, you can choose from a variety of low growing herbs like calendulas or nasturtiums, and bushy thymes. Medium height herbs such as bee balm or yarrows that come in a variety of colors, coneflowers, oreganos and of course lovely lavenders should be considered. Tall herbs for background might include anise hyssops, fennel and mulleins. Color of foliage might be a consideration because you can be guaranteed a great show for all seasons.

Include great ground cover herbs such as Roman Chamomile, Pennyroyal, Common Oregano, Sweet Woodruff and Thymes. These ground covers won’t hold up to a soccer game or romping dogs but they do make low maintenance grass alternatives.

The best herbs for Edges are Catmint, Germander, Hyssop, Lavender, Santolina and Thyme. A lavender-lined path not only looks terrific but also sends up a delicious scent whenever you brush by it.

A street curb might be bordered by a mix of low to medium height, heat tolerant herbs such as silvery-leaved artemisias, aromatic lavenders, oreganos, santolinas, thymes, rues and colorful yarrows.

Container growing of herbs can be a little more difficult since you will have to pay more attention to their water needs but you can really experiment with unusual containers to plant. You can mix herbs with vegetables in pots such as basil and tomatoes, chives and potatoes, dill and carrots, oregano and eggplant and thyme and green beans. Sounds almost good enough to eat!

Creating an herbal theme garden can be similar to collecting artwork; you showcase your special interests. There are so many creative theme gardens that show your interest or likes such as a hummingbird garden or rock wall garden, herbal flower garden, scented shade garden or kitchen herb garden. The themes are endless and to help with this Rusty Acres will are having a “Landscaping with herbs” seminar at the farm on Valentine’s Day where we will go into to more detail on theme gardens and throw in a Champagne Brunch. For more information call 760-731-7349.

Rusty Acres Herb Farm

4233 Rosa Rancho Lane, Rainbow, CA 92028

(760) 731-7349