There are a lot of distractions in life---many in mine, and I am easily distracted!  Being in the business of growing and selling plants doesn’t help matters.  At the end of the day is the precious “little time” for me and my garden, and at the end of the day this season there has been many days of thunderstorms and torrential downpours.  Instead of weeding I have now resorted to “weed-whacking”.  The plants, particularly a Giant Yellow Hyssop, have reached epic proportions.  Drought loving plants (those plants who love living on sides of mountains, and in gravel and grit) are becoming resentful of the moisture.  Many will need to be trimmed back a great deal when they start to flop over and turn black in the centers.  I am thinking of silver mound and artemisias as well as lambs ears and silver sage (Salvia argentea).

While the plants in the garden are growing exceptionally fast, the plants in the nursery have exceeded all expectations.  We have a tremendous collection of plants this season and will offer a Special Peak Season Sale starting Saturday June 19th through Saturday July 3rd!

Everything (yes, everything) will be 10 to 50% Off!  Come see our vast selection of healthy well-grown perennials, herbs, native plants and put that designer touch in your garden with great savings on garden pottery, garden books, bird baths, and many other decorative items.  Check out our Yard Sale of used books, back issue gardening magazines, and funny little stuff that we have been hoarding!

Since we are approaching a seemingly hot sticky summer, the lemon scented herbs come to my mind when I think of cool and refreshing.  I have included a plant listing and recipes of my favorite summer flavor, that of the tangy lemon.  I hope you will try some and if you have any extras bring them to me! 

Lemon Herbs and Other “Fruity” Herb Flavors

     The following herbs have a strong lemon fragrance and have culinary uses.
1.        Lemon Balm – Melissa officinalis
2.        Lemon Basil – Ocimun basilicum citriodorum ‘Mrs. Burns’
3.        Lemon Geranium –Pelagonium crispum  
4.        Lemon Grass – Cymbopogon citratus
5.        Lemon Thyme – Thymus citriodora 
6.        Lemon Verbena – Aloysia triphylla
7.        Citrus-scented Marigolds – lemon and tangerine edible flowers 

Lemon flavored herbs are great for flavoring cookies, vinegar, teas, punches, jellies, tea breads, chicken and fish dishes and add scent to potpourri blends.  Other herbs that combine well with the lemon- flavored herbs are pineapple sage and anise hyssop.

 Lemon Herb Cheese Dip
                   Makes 12 Servings

 8 oz cottage cheese
3 oz pkg. cream cheese, softened
1 Tbsp. chopped fresh parsley (1 tsp. dried)
1 ½ Tbsp. chopped fresh chives ( 1 ½ tsp. Dried)
2 tsp. fresh thyme or lemon thyme (2/3 tsp dried)
2 tsp. chopped fresh basil (2/3 tsp.
1.        Press cottage cheese through a large strainer.
2.        Add cream cheese and heat until smooth.
3.        Stir in remaining ingredients, cover and refrigerate several hours.
4.        Serve with crackers or fresh vegetables. 

Lemon – Rosemary Butter

              Makes One Cup

2 sticks butter – room temperature
1 tsp. fresh lemon juice
1 Tbsp. fresh rosemary
1tsp. fresh lemon thyme or lemon verbena finely chopped
Combine – refrigerate.  May be wrapped and frozen

 A Summer Cooler
    Six to Eight Servings

12 sprigs (bunch) lemon balm
6 sprigs pineapple sage
2 sprigs anise hyssop
Rinse – place in large teapot or enameled pan.  Cover with boiling water (6cups)  - Steep. Strain into container – add cold water  to dilute to taste.  Chill – Serve over ice – Garnish with anise hyssop flowers.

 Lemon Tea Bread
     Makes One Loaf

¾ cup milk
1 Tbsp. finely chopped lemon balm
1 Tbsp finely chopped lemon thyme
2 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
6 Tbsp. butter at room temperature
1 cup sugar
2 eggs
1Tbsp grated lemon zest 
             Butter a 9x5x3-inch pan.  Preheat the oven to 325.  Heat the milk with the chopped herbs and let steep until cool. Mix the flour, baking powder and salt together in a bowl.  In another Bowl, cream the butter and gradually beat in the sugar.  Continue beating until light and fluffy.  Beat in the eggs, one at a time.  Beat in the lemon zest.  Add the flour mixture alternately with the herb milk.  Mix until the batter is just blended.  Put the batter in the prepared pan.  Bake for about 50 minutes, or until  a toothpick inserted in the center comes out dry. Remove the cake from  the pan onto a wire rack that is set on a sheet of wax paper. Pour Lemon Glaze over the hot bread.  Decorate with a few sprigs of lemon thyme.

Lemon Glaze
Juice 2 lemons
Stir in confectionery sugar until the consistency is creamy
Drizzle over top of cake