Darin Engh from Engh Gardens highlights the best herbs to use in your garden for a variety of uses.
Relaxation Garden, Flavorful Tea Garden, Sleepy Time Garden, Bath and Body Herbs, and a Garden for a Cook.
This aromatic herb has, over centuries, been prized for its powerful properties by almost every civilized society know to humankind. Greeks and Romans bathed in it, while Arabians and Egyptians used lavender to scent their linens and stock their medicine chests for use as a curative balm.
No Fleas, Please…grow a lavender hedge to keep fleas away! Or tie sprigs of lavender to your pet’s collar.
Grown for its strong lemony, fruity-floral, fresh, sweet, uplifting, refreshing, soothing aroma. Add finely chopped, lemon scented leaves to cookies, salads, mayonnaise, vegetable marinades, fish, poultry, and pork. Plant with Lemon Balm, Lemon Thyme, Spearmint, and Peppermint for a refreshing Tea Garden.
Herb of the Year 2007, celebrated for its wide range of uses in the garden, kitchen and medicine cabinet; adds a splash of citrus and mint undertones to both savory and sweet dishes
An essential herb for both its hardiness and its pungent, refreshing, spicy-herby, stimulating, purifying scent. There are many varieties, mainly edible and nearly all with valuable medicinal properties.
No scented garden would be complete without a bush of common sage
To learn more about Lavender, we will be having Lavender Day Saturday, July 21. We will have a Tea Party with the Lavender Fairy at noon, which you must RSVP by Friday, July 20.
For additional information www.enghgardens.com
Lavendar Limeade Recipe
6 cups water
1 ¾ cups sugar
¼ cup dried lavender or
1/3 cup fresh lavender
1 tsp grated lime zest
1 cup (about 8 limes) fresh squeezed lime juice
In a 2 quart sauce pane, combine 2 cups water, sugar, lavender, and lime zest. Bring to a boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand 10 minutes. Strain and discard lavender.
In a large pitcher, stir together remaining 4 cups water, syrup and lime juice. Serve over ice, add lime slices for garnish.