will notice that we have discontinued with the plant list
in our annual newsletter. Our plant selection changes
from year to year and we feel that if we give you a list,
we should have all the plants on it available to you.
Over the years it has not been profitable to keep our
everlasting plants on the racks for our customers. So
we have gone to a "call" method. If you wish
to have a flat or flats of everlastings, you need to let
us know by the end of March so we can have them ready
for you. There are also a lot of plants we do not keep
on the racks since the demand for them is small. We have
them, so if you do not see the plant you want, be sure
to ask and we will do our best to accommodate you.
There are quite
a few new varieties this year along with our unique regulars.
This year we will again have a LIMITED supply of purple
and yellow Tree Peonies. If you have ever seen these gorgeous
bushes in bloom, you will want to have one of your own.
If you wish to purchase one of these, please call to have
us reserve one for you. They are again in short supply
this year. We have added to our list of lavenders. We
carry quite a few tender lavenders. A lot of people do
not wish to take the time to care for a tender plant -
one that will not survive our winter if left out of doors.
If you keep them in pots all summer, and just bring the
pot in the fall, you will have no trouble having the plant
survive the winter. They will bloom continuously in your
house, and the smell is fantastic. When spring comes,
out they go again. Lavenders are easy to care for as a
house plant since they are not susceptible to bugs or
diseases. We have a few new rosemaries this year also.
One that we carried in a limited supply last year was
Barbeque Rosemary. This rosemary has a light barbeque
taste, great for grilling in the summer. We have a miniature
rosemary for those of you that have fairy gardens or trough
gardens. Along with the miniature rosemary, we have elfin.
Elfin thyme is a very low growing, non flowering thyme.
These are just a few of the new varieties we have. Come
and enjoy browsing through our plants racks - we know
you will find something just perfect for your garden or
Herb of the Year - Dill
The Romans chewed dill seeds to promote
digestion, and they hung dill garlands in their dining
halls, believing the herb would prevent stomach upset.
It was also strewn on the floors of banquet halls so that
its fragrance would counteract the heavy food smells.
Dill is an erect hardy annual of the
parsley family. The leaves are thin, wispy and fern like.
glossy stem is usually single reaching up to 3 feet. Yellow
flowers are borne in umbels. The plant yields two different
herbs: dill seed (the fruit of the plant) and dill weed,
the top eight inches of the leaves. The seed is hard,
The flavor of the leaves is a mixture
of anise, parsley, and celery with a distinctive green
bite on the sides of the tongue.
Dill is an annual that germinates in
21-25 days. The seeds need light to germinate. Dill does
not like transplanting so sow directly into the garden.
Plantings can be staggered at one to two week intervals
to provide a continuous supply of fresh dill throughout
the growing season. It will self –sow in the garden.
Once the plants reach a height of 6 inches
you can begin to harvest some of the foliage. Seed heads
develop about 12 weeks after the sprouting. Cut the seed
heads after the first seeds have turned brown. Hang them
upside-down in a dry, well-ventilated space and let the
seed drop on a tray or in a bag. The best way to preserve
the sharp flavor of fresh dill is to freeze the leaves
immediately after harvesting.
Dilled Potato Salad
8 medium red potatoes
¼ cup onion, coarsely chopped
¼ cup celery, coarsely chopped
¼ cup walnuts, coarsely chopped
1 hard-boiled egg, coarsely chopped 1 cup mayonnaise
1/8 cup dill flowers, coarsely chopped
Salt and pepper to taste
Boil potatoes until tender. Cool and
dice into 1-inch cubes. Toss potatoes with all other ingredients
in a large bowl. Refrigerate for at least 1 hour to allow
the flavors to meld.
1 cup fresh dill
½ cup fresh parsley
¼ cup Parmesan cheese
¼ cup almonds or walnuts
2 cloves garlic
½ cup oil
½ tsp salt
1 cup grated Swiss cheese
Combine dill and next 6 ingredients in
a food processor or blender. Process until coarsely pureed.
Add cheese and process until mixed. Add extra oil if consistency
is too thick.
1/3 cup nonfat or low-fat plain yogurt
3 Tbsp reduced calorie or nonfat mayonnaise
¼ cup minced fresh dill
½ tsp Dijon mustard
Dash of hot red pepper sauce
Use on any fish dish.
12 cups cider vinegar
6 quarts water
3 cups sea salt
1 Tbsp mustard seed
2 Tbsp dry minced onion
1 Tbsp garlic powder
20 dill blossoms
20 bay leaves
Horseradish root, chopped
20-30 cloves garlic
20 whole peppercorns
100 small pickling cucumbers
Bring the vinegar, water, salt, mustard
seed, onion and garlic powder to a boil. At the bottom
of each clean, hot, quart-sized jar place 2 dill blossoms,
2 bay leaves, 2-3 cloves of garlic, a small piece of horseradish
root and 2 peppercorns. Pack in approximately 10 cucumbers.
Cover completely with the boiling vinegar. Leave ½
Process in a boiling water bath for 20
minutes. Let mature for at least two weeks before serving.
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