My sister Evan and I on the ferry to San Juan Island
I got off the ferry at Friday Harbor on San Juan Island with my sister back in 2004. It was the day before 9/11 and we were visiting a family friend who used to live across the street from us. The next morning we walked to the downtown area and found ourselves immersed in a memorial parade commemorating the 3rd anniversary of that terrible day – 9/11/2001.
We certainly didn?t expect to see a full on memorial parade complete with marching band, bagpiper, banners, American flags and finally taps being played mournfully by a lone bugler. We had tears in our eyes. A couple weeks ago I came across the digital photos and videos I captured of that moving day. I don?t have them now as the original CD was burned in the fire. I will always have that day?s experience captured in my mind, though.
Lavender Sisters
Later that day my sister and I visited Pelindaba Lavender Farm. Seemed fitting to walk among soothing lavender fields. Spread over 25 acres with lake and Olympic Mountain views it is lovely. The fragrance from the oil of the lavender plant is believed to help promote calmness and wellness, reduce stress and anxiety – a good thing on a sad day.
Even the old Lime Works is beautiful heere.
For years when my sister was still here, we visited many islands in Puget sound touring destination nurseries and public gardens. Roche Harbor is a picturesque sheltered harbor on the northwest side of San Juan Island and this was our next stop on 9/11. This harbor is world all its own. Exploring the historic Hotel de Haro we walked among the blooming perennial beds. It was drizzling by then making the colors of the flowers pop even brighter. So many beautiful perennials – roses, anemone, heliotrope, tibouchina intertwined with coleus and lime sweet potato vine. Lovely. Even the Roche Harbor Lime and Cement Co. which dates back to the 1880?s and is now a tourist destination is landscaped beautifully.
All in all, that day on September 11, 2004 will always be etched in my memory. It was a day to remember
Devastated area along Robles Road in Santa Crus Mountains
Like all of you, I?ve lived a lifetime in the past week and a half. With my power out for several days after the lightning storm in Bonny Doon, I was out of the loop without media or even water from the well. On Tuesday afternoon my friend Colly provided me with a place to shower and a delicious shrimp Louie salad. My dog Sherman and I went home later that afternoon. Power was back on and I was able to water all my plants and went to bed early. I knew nothing of any fires except the 35 acres on Monday north of Davenport. That didn?t seem out of control to me. So when my neighbor drove up my long steep driveway at 11pm and told me he had just driven by Crest Ranch and saw flames I started gathering pet supplies for Sherman and Archer the cat. Reverse 911 call had come in and also the Code Red Mobile Alert but I wouldn?t have heard them if not for the neighbor waking me up. And then I see Colly?s face on my cell about midnight when her call came in. ?Come on down, Sweet Pea?, she said. I left my house shortly after and took very little. After the Paradise fire I knew that 2 miles away was nothing for a wild fire out of control.
At Colly?s we settled in about 1:30 to get a few hours sleep. Mid afternoon we were evacuated from her house in Ben Lomond and a close fellow designer friend and her husband took us all in. They have been self isolating since March so to open their house to us was a big thing and we will be grateful to them for the rest of our lives.
I was hopeful that the fire maps showing spot fires only around my house were accurate but Thursday late afternoon a neighbor walked down my road before the hard road closures and texted me this picture he took from the bottom of my driveway. It?s hard to tell what remains of my brick house in the upper right hand corner of the photo. The detached garage, gardening shed and wood shed are gone as is the 5th wheel with sturdy awning on the lower right. I don?t know what remains of the 100 or so redwoods on my property. I think of my chipmunk families, owls, songbirds and hummingbirds that might not have been able to outrun the flames. Nature will heal itself and so will I.
Now that you have an assortment of herbs growing nicely in your garden what do you do with them? Mine seem to be growing more exuberantly than I anticipated and if I don?t keep up with snipping them often some will go to seed or get leggy and unproductive. Then what would I do when I?m putting together my favorite Nectarine Caprese Salad with fresh basil and mint leaves?
Most herbs should be harvested before the plants are about to bloom when leaves are at peak flavor and oils are strongest. Fresh leaves may be picked as soon as the plant has enough foliage to maintain growth. Harvest on a sunny morning after the dew has evaporated. To fully harvest annual herbs such as basil cut all stems back to just above the bottom two sets of leaves. Perennial herbs like sage should be cut back to about a third of their height just above a set of leaves. As you collect your harvest, keep them out of the sun or they will quickly wilt.
To store, wash herbs lightly with the leaves on the stems in cold running water to remove soil, dust or bugs, drain on absorbent towels or hang plants upside down until the water evaporates. Then hang to dry thoroughly in small bunches in a dark, warm, well ventilated room. You can also lay them in a shallow basket or on a screen. if drying on a screen or basket remove large-leaved herbs from the stems before spreading them out. Smaller leaved herbs like thyme, savory or rosemary can be left on the stem to dry.
Herbs with a high moisture content, such as mint and basil, need rapid drying or they will mold. To retain some green leaf coloring, dry in the dark or by hanging plants upside down in bunches in paper bags.
Those herbs with a high water content like tarragon, basil, chives, lemon balm, mint and dill freeze well. Frozen herbs will keep their flavor for several months. Unlike dried herbs whose flavor is more concentrated when dried, frozen herbs can be used in the same proportion as fresh.
Herbs are dry when they crackle and crumble when rubbed between your fingers. Strip them from the stem and pack in labeled jars as they tend to look alike when dried. Crushing the leaves releases their essential oils so don’t do that until you use them. And remember that because dried herbs are not as potent as fresh, the correct ratio is one tablespoon of fresh herbs vs one teaspoon of dried.
Here are some herbs that do double duty in the garden:? ?
Basil – repels flies and mosquitos.? ? Plant with tomatoes to improve flavor.
Catnip – deters flea beetles, aphids, squash bugs, ants and weevils. Also repels mice.
Chamomile – improves the flavor of cabbages, onions and cucumbers. Accumulates calcium, sulphur and potassium, returning them later to the soil; also a host for beneficial hoverflies and good wasps and increases the productions of essential oils in herbs.
Chives – improves growth and flavor of carrots and tomatoes.? ? Keeps aphids away from mums and sunflowers.? ? When planted by roses, helps prevent black spot.
Coriander/Cilantro – repels aphids, spider mites and potato beetle. Coriander tea is a good spray for spider mites.
Dill – improves the growth and health of cabbage and lettuce. Plant by tomatoes to trap the tomato hornworm. Attracts many beneficials. Do not plant by caraway or carrots.
Lemon Balm – deters many bugs, especially mosquitos and squash bugs.
Mint – deters cabbage moths, ants, rodents, aphids and fleas. Attracts hoverflies and predatory wasps.? ? Attractive to earthworms.? ?
Rosemary – plant with cabbage, carrots, beans, and sage,? ? Deters cabbage looper and bean beetles.
Tarragon – beneficial to plants throughout the garden as is thyme.? ?
Greek Oregono – Use oregano in tomato sauces, pizza and egg dishes.
Greek oregano
Lavender – Dry lavender in bundles to make sachets, lavender wands, shortbread cookies.
Dry lavender in bundles
Thymus Vulgaris Faustini – This variety of thyme is one of the most flavorful of all the thyme varieties. It is noticeably sweeter and spicier than English types and is the preferred variety for culinary uses.
