Herbs Feed

Want to Help Bees? Grow Your Own Food!

Metallic sweat bee on broccoli flowers
Metallic sweat bee on broccoli flower

By Lisa Brunette

Anthony and I have considered carefully how much of the garden we want to allocate to native plants that aren't a direct food source for ourselves vs. traditional orchard and vegetable plants that do feed us. So far we've tried to learn as much as we can about native edibles and have designed the garden to include them.

But it was exciting to learn through the Shutterbee program (read more about that here) that native bees can make great use of traditional vegetable and herb flowers as a pollen source. That's right: As part of my training as a citizen scientist conducting bee studies in my own yard, I was instructed not to overlook the vegetable patch and herb garden. 

Resin bee on cilantro flowers
A bee on cilantro flowers

Most efforts to promote pollinator habitats focus on native flowers such as milkweed and coneflower, which are terrific additions to the garden that we've definitely incorporated. But this is the first I've heard that food plants could support native bees! That's an exciting finding because it means the annual vegetables we're growing get an added "stacked function." In permaculture, that means it has more than one use in the garden - here as both food source for us and a pollen and nectar source for bees. There's even a specialized 'squash bee' that is so-named because it prefers the flowers of squash plants.

For my first official foray into the farmyard to record bees, I was pleased to find that indeed, native bees were busy taking advantage of the flowering vegetable plants. I'd left the arugula standing when it bolted in the summer heat, and it's popular with tiny sweat bees.

Metallic sweat bee on arugula
Metallic sweat bee on arugula

So that's one more compelling reason to grow food in your yard. The list was already pretty long, but here's what we've got now. By growing your own food, you will:

  1. Save money, especially if you grow from seeds. You could also get a secondary set of money savings from a reduced need for medicinal interventions, whether that's from traditional medicine or alternatives.
  2. Eat healthier, as your food won't lose integrity via shipping and storing, and if you grow organically, you'll cut out pesticide contamination. You're also likely to eat more veggies because they're fresh and tasty.
  3. Get more in touch with the cycle of life as you take part in it as a mulcher, composter, and seed-sower.
  4. Enjoy a motivating daily workout as you put sweat equity into something that yields more than a toned physique.
  5. And now we can add: Help pollinators by providing them a much better food source than turf grass!
Bee on borage flower, an edible bloom that tastes like cucumber
Bee on borage flower, an edible bloom that tastes like cucumber - I use it in salads and to flavor water

Of course, if you want pollinators to take advantage of the flowers, you need to leave them there. The broccoli I started from seed indoors mostly faltered, but a few took off, and then quickly bolted (next year, we try a different approach). The flowers are pretty, so why not let them go? Ditto the chervil and arugula, both of which love cool weather and are pretty much done now that it's 90+ degrees here in June. That reminds me, the arugula is about to go to seed, so I better get out there and snag the remaining leaves...

Happy yardening! I wish you mulch success!

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5 Cool Uses for Rose Petals

Knockout Rose Bush 2020
So. Many. Roses.

By Lisa Brunette

We inherited three 'knock out' rose bushes, well established by the time we moved here in 2017. Three is a more than enough for us, especially considering this ridiculously common ornamental doesn't produce rose hips, and most pollinators don't seem to take much notice of it, either, except for the domesticated European honeybee. We removed one of the rose bushes last fall and trimmed back the remaining two, and lo and behold, this spring they exploded with more blooms than we'd ever seen before.

The roses are pretty, for sure, and they seem to be more fragrant this year, too. But we as a species are far past the point where we can allow sizable real estate to be taken up by living statues, no matter how pretty or fragrant. Should the knock out rose go - or stay? On the plus side, it was cultivated to be disease-resistant and hardy, and it's clearly flourishing even though we haven't done anything to it besides trim it back and mulch around it.

But it isn't a native, not like the wild roses that have evolved in tandem with local pollinators. So for example, caterpillars haven't had eons to adapt methods of getting past the rose's resistance to them (and it's been bred to further resist them anyway). So the remaining question for us is: Can we use it?

Rose Petals
Much more useful than just potpourri.

If we can derive some culinary, medicinal, or other human use from this plant, then it warrants its space at Dragon Flower Farm. I knew from reading the novel Like Water for Chocolate that you can eat rose petals, so I started from that assumption. Tita's famous quail-and-rose-petal sauce recipe aside, I found and tested five cool uses for America's national flower.

#1 Just toss the petals into a salad.

Maybe this is obvious, but if they're edible, you know, you can simply add them to your mixed greens and chow down. Don't use petals that have been sprayed with pesticides, of course. We're 100 percent organic, and you could be, too. If your rose petals are clean, give this a try; they're high in vitamin C. Some say the more fragrant they are, the better the taste. We've tossed them into mixes with baby kale, shredded carrot, sunflower seeds, and green olives, and they're delicious.

#2 Pickle them.

I love pickled food, so pickled rose petals immediately intrigued me when I saw this recipe over at the Martha Stewart blog. I followed it to a T and have to say pickled rose petals is my new go-to. My only complaint is that the recipe - part of one of those slideshow thingies - ends abruptly without mentioning whether or not you have to refrigerate the petals or how long they'll last. FYI, I put mine in the fridge, and three weeks later, they're still fine.

Rose Petal Products
The sum total of my rose-petal haul.

#3 Make rose water.

Rose water might make you think of your grandmother's perfume, at least if you're as old as I am, but it's so much more. You can use it in food dishes, as a culinary accompaniment, in yogurt lassi, and, of course, as a refreshing, non-chemical fragrance. It's easy to make, too: Just pour boiling water over rose petals in a jar and seal, and you've got it. Again, especially with the outdoor temps here now into the 90s, I keep mine in the fridge.

Rose Water
It's lovely to look at and smell, but useful, too.

#4 Infuse - and naturally dye - your vinegar.

If you've been following along with this blog regularly, you've already seen me use both violets and lilacs to dye and infuse vinegar. I was curious to see what would happen with rose petals, and woo hoo, our favorite little valentine didn't disappoint. Note: I recommend using a high-quality vinegar for this, organic and containing the naturally occurring organism referred to as "the mother." Why? Because you're going to want to eat a lot of it, making salad dressing and adding it as you cook, and your body will thank you for it.

Rose Vinegar
It's like Barbie vinegar!

#5 Brew rose petals as tea.

I realize you might think of this as a repeat of the rose water above, but it's meant to be more medicinal than beautifying, and rather than drink rose petal tea on its own, I've opted to pair it with another plant.

First, I want to introduce you to a concept called the "Doctrine of Signatures," which I initially heard of from the author Tammi Hartung of Desert Canyon Farm but have subsequently come across in a variety of sources. This is an ancient tradition that suggests what a plant looks like tells you what it's good for. For roses, that means the heart-shaped, velvety red petals promote heart opening. So Tita's rose-petal sauce wasn't just fictional license.

Roses have also been used to soothe the stomach and bring on a sense of calm. I decided to pair them with the definitely heart-shaped violet leaves growing here in profusion, and it was fun to find out that violet leaves have been used to promote heart health, too, also backing up the doctrine of signatures.

Here's how you make my 'Heart's Ease' tea blend. First, dry the petals, which you can manage in a dehydrator or by spreading them out in a wide, shallow basket. I layered them with the violet leaves in a dryer rack I fashioned out of netting and a garden flat box.

Violet Leaves Drying

Of course, Chaco was really grateful for this lovely bed I'd created for him.

Chaco on Violet Leaves

Once I removed the cat, started over with new violet leaves, added the rose petals, and placed the whole rack in a place where Chaco couldn't get to it, it took about two weeks for the mixture to fully dry. I then placed it into clean jars, labeled with both ingredients, the suggested use, and the date.

So, what's the verdict? Are these multiple uses for rose petals enough to justify keeping the knock out? What others can you suggest? List them in the comments below! Another option is to replace the knockout with a native rose or another one that will provide us with more rose hips...

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How to Harvest and Use Lilacs and Violets

Lilac drink
A lilac-y cocktail.
Harvested lilac
Lilacs, harvested and drying.

By Lisa Brunette

We've latched onto the idea of "permaculture" here at Dragon Flower Farm, drawn to the movement's emphasis on independence through a garden stocked with human-use plants. So rather than only enjoying the sight and smell of the spring season's plethora of petals, we challenged ourselves to make use of them as well. 

Now there are tons of sites on the Internet that tackle the subject of how to make your own concoctions from botanicals, some of them even devoted to a particular flower. I'd like to show how we worked with two flowering plants, both of which we got for free:

  1. violet, a low-growing ground cover and volunteer that's native to our region
  2. lilac, an exotic ornamental that was already here when we bought the property

Some caveats about the violet: What we have growing here in abundance is viola sororia. The leaves and flowers are edible, but the flower is not aromatic, so that does limit its uses. You can think of it as beneficial for the "green" taste of the leaves and flowers, its medicinal qualities (it has been used throughout history to treat headaches, coughs, and colds, for example), and its fun, kind of amazing use as a natural dye.

Violets

Violets are an example of what permaculturists call a plant with a "stacked function." Not only can people make great use of violets for food, medicine, and dye, but they are also a useful ground cover, AND they support fritillary butterflies, which lay eggs on the leaves so their larvae can feast on them when they hatch.

So, how do you get them from your yard to your pantry? Some herbal sources recommend the traditional method of drying plants, which is to hang them upside down in bunches in a dark place with good air circulation, as in the image of lilac bundles above. This seems more difficult with violets, as they're quite short, and rather than harvesting the entire plant, you can simply snip off the flowers, as we did to get this bowlful. 

Harvesting violets

If you want to be a purist about the petals, you can separate them from the green caps, but we left them on. We also harvested a crop of leaves and petals, drying them in a dehydrator to use later as tea. This is Anthony's ancient dehydrator - he's had it since college. You can see it has that look of "hippie stuff from the late 80s/early 90s." And it works great.

Drying violets

Like I said, with the sororia variety, you're talking about a "green" tea. It can be a bit blah, so you might want to mix it with something more tasteful, such as mint or chamomile. We tried it fresh, too, and it was pleasant but very mild. Still, you're getting the medicinal benefits this way, and it's a nice alternative to Asian green tea if, like me, you're sensitive to any caffeine at all.

Violet tea

Now back to that bowl of fresh violet petals. It's a terrific dye! Its best use, in my opinion, is as a natural dye for vinegar. This would have colored Easter eggs easily. All you do is drop a bunch of petals in the bottom of a jar, pour white vinegar over the top, and leave it in that handy cool, dark place for a few days. Because the vinegar can react with metal, I added a square of wax paper to the top, between the lid and jar. Nothing fancy - here's what it looks like in a reused jam jar.

Violet vinegar

Since the violets aren't aromatic, they're not particularly sweet or flavorful, either, so I later took the above vinegar and added lilac flowers to it as well, giving it a sweet kick. It's a terrific combo - violet and lilac - the violets for the purple hue, and the lilacs for the sweet flavor. I made up jars for everyone in my family and dropped them off at their homes during quarantine. It was a nice excuse to see them while observing social distancing. Since my mother likes to drink apple cider vinegar as a gut tonic, I made hers with an unfiltered variety of that vinegar. It was a bit cloudier and not as purple but still a nice hue. The flowers are really pleasant, floating in the jar. Over time, the color leaches out of them, and they go pale but still look neat.

Anthony and I also tried our hands at syrups. I started with a violet syrup but likewise realized that for the greater taste, I'd need another petal. The lilac one Anthony made turned out the best. These are a little more involved than the vinegar. First, you do need to make sure you separate the green bits from the petal, which is easier to do with lilac blossoms. This will preserve the lilac color, whereas the green makes it appear muddier.

Lilac harvesting

To make the syrup, you first have to soak the petals in hot water overnight:

  1. Heat water to boiling in a saucepan.
  2. Let it cool a minute after boiling, and then pour it over the petals.
  3. Cover the water-and-petals mixture, letting it steep overnight.

The next day, you can strain off the liquid. Here's what it looks like using just violets, with the green caps left on. You can see it's not quite the purple color I'm looking for, and part of that's because I left some green on, but we'll get a brighter hue later, I promise.

Violet syrup2

Next it's time to add sugar. You can use two cups of sugar for every one cup of flower water, or vary this if you want it less sweet. You might also try swapping out the sugar for honey or another substitute, though they will likely alter the syrup color. I dissolved the sugar over a low heat, stirring constantly. Some recipes call for a bain marie or double boiler, but that really didn't seem necessary. The sugar dissolved just fine for me without it.

Now here's the fun part, as this becomes a sort of kitchen science experiment. In the above example with the vinegar, the acidic quality of that medium triggered the color clarity. But for syrup, we're obviously not using vinegar, so we need something else: lemon juice. 

Violet syrup3

Add that to your syrup, and a change begins to occur. You can see the tinge of purple here. Now give the jar a little swirl, and...

Violet syrup4

Voila! Now this one with just violets, cap on, is a bit on the mauve side, but the lilac one came out pink. We used lilac syrup for drinks during our quarantine Easter, just Anthony and me, imbibing that flowery, springtime goodness. You can float blooms in the glass, too, for an added touch.

Lilac drink2

While it's tempting to stop at the cocktail stage and call it a day, I've got two more uses for you, both infusions using lilacs.

The first was the easiest of all. I simply took a bottle of witch hazel and added fresh lilac blossoms to it. They've given the witch hazel a lovely lilac scent. I use this as a facial toner/astringent, and now it's even more of a freshening pick-me-up as lilac-infused witch hazel.

Lilac witch hazel

Last but certainly not least is lilac-infused olive oil. For this one, it's necessary to dry the lilacs first, as the moisture in them can interact badly with the oil, and in a worst-case scenario, actually mold. But drying them by hanging them upside-down for a week or two first will do the trick. Then you can insert the lilac into bottles and pour olive oil over the top.

Lilac oil1

I let the oil-and-dried lilac concoction sit for a few days again in cool, dark location. The oil picks up the flavor and sweetness from the lilac, and it also makes for an attractive gift. I gave my mother one for Mother's Day, the same day I went over to trim her own lilac, as the blooms by then were spent, and it was a good time to prune. It was a lilac-y day!

Lilac oil2

Violets bloom for about a month or so, and lilacs for even less time, so you have to act fast when it comes to making use of spring ephemerals. But it's worth setting aside some weekend or evening hours for the task, and it's a great excuse to get outside and enjoy the cool spring season, with birds and beneficial bugs returning, and so much springing to life all around you.

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How the Right Foods Can Help with Springtime Moods

Girl-2067378_1920
Image by composita from Pixabay

Editor's note: Today on the blog, we've asked Lindsey Thompson, an East Asian medical practitioner, to describe how everyday, healthy foods can help you decrease the heightened mood swings that often accompany spring. Lindsey manages an acupuncture clinic in Walla Walla, Washington, and yes, that is Anthony's hometown. This talented woman is our sister-in-law; she's married to Anthony's younger brother, Thomas. Here's Lindsey.

Early spring is known for remarkable shifts in weather. One minute it could be a brilliant, sunny day, and a moment later, winds drive in a hail storm that lasts for 20 minutes. Some spring days will take you on an adventure through all four seasons in a 24-hour cycle. This is the energy of early spring, and our emotions may follow a similar pattern of extraordinary mood swings during this season.

The effort it takes for our bodies to move from the inward energies of autumn and winter into the more expansive, outward energies of spring and summer are intense - and they can take our bodies for a bit of a jerky ride. You can observe this in the early springtime bulbs and plants this time of year. You may even see it in the people around you. You might see more road rage and more impatience in check-out lines, at coffee shops, and with people on the phone.

Most of us see the obvious signs in our emotions. Some might see changes in digestion. Others might experience wandering joint pain, and injuries to the tendons and ligaments sometimes get temporarily worse in early spring. For many people, seasonal allergies return.

Allergy-1738191_1920
Image by cenczi from Pixabay

In East Asian Medicine, we look at nutritional ways of ameliorating the effects of spring on the body.

Our emotions can run the gamut quite quickly from the more expansive and rising emotions of anger, irritation, frustration, and anxiety, to the sinking emotions of feeling melancholy, or even a bit depressed.

In spring, these emotions can sometimes seem out of place. Often the rising emotions of anger, irritation, and anxiety seem like overreactions, while the sinking emotions seem to come on without rhyme or reason. If this is the case, then you are partially feeling the natural energies of early spring. If the mood swings have tall peaks and valleys, this is often an indicator that your liver and gallbladder channels need a little extra help, and that can come from your food.

Beetroot-3490809_1920
Image by congerdesign from Pixabay

The Power of Sweet and Sour

When emotions are of the rising, expansive nature, it is important to try to use food to anchor the energy of the body, and specifically, the liver. Foods that soothe the liver and consolidate its energy are equally helpful.

The flavor that soothes the liver is sweet - not the sweetness of refined sugar, pastries, and candy, but the sweetness found in root vegetables and whole grains. If you chew whole grains long enough, you’ll notice a natural sweetness that gets released in your mouth.

Root vegetables also help anchor the energy of the liver due to the simple fact that they grew deeply in the ground. Part of looking at Chinese nutrition is learning to see the metaphor in how the plant grew, to more accurately see how it influences the energy of the body.

Sour flavors can also aid in consolidating the energy of the liver back into the organ itself.

To put all of this together: On days or weeks when you're subject to an increase in irritability, frustration, or anxiety, look at combining roasted or steamed root vegetables with a sour flavor. Squeeze a lime over roasted sweet potatoes. Toss steamed beets with oil and your favorite vinegar. Consider including drinking vinegars, also known as 'shrubs,' or hibiscus tea into your daily routine to draw on more of the sour flavors.

Spinach-791629_1920

Greens and Herbs to Lift You Up

When our emotions are sinking in nature, we need to do the opposite. To counteract the emotions of feeling melancholy, weighed down, or slightly depressed, eat baby greens, sprouts, and the tiny carrots or beets that you thin out of the garden. These fresh baby greens are full of the energy and vitality of the young plants reaching upwards toward the sun. The energy in these greens is naturally lifting.

It's also important to use aromatic culinary herbs, as well as citrus, which can help move energy through the body. You might think about how to use spices like rosemary, basil, thyme, mint, lemon, orange and lime zest, and other energizers.

Simply making a salad with baby greens and roasted or pan-fried veggies, plus a homemade dressing with olive oil, tarragon, pepper, and lemon zest - will blend the rising nature of the baby greens, with the aromatics of the herbs in the dressing. You’ll further protect your digestion by adding some cooked vegetables to the salad, and voila, you have a meal or side dish that helps lift you up.

If you eat meat, consider rubbing chicken breasts or other meat with a mixture of aromatic spices before pan frying, roasting, or baking.

If you're near the Walla Walla area, you can reach out to me and my fellow practitioners for acupuncture and nutritional guidance at Thompson Family Acupuncture. If you would like to continue learning from me, check out our virtual class schedule here - you can take the classes from anywhere. I am also the author of a video series available online called Ancient Roots: What Chinese Medicine Can Teach Us About Our Diets

Thompson+Family+Clinic+Head+Shots-0026

Lindsey Thompson holds a master's in acupuncture and East Asian medicine from the Oregon College of Oriental Medicine (OCOM) in Portland, OR, with extra training in the Dr. Shen Pulse Analysis system, an 18-month internship in Five Element Acupuncture, and advanced cupping training from the International Cupping Therapy Association. After graduating from OCOM in 2012, Lindsey volunteered with the Acupuncture Relief Project in Nepal to hone her clinical skills at their high-volume clinic in rural Nepal.

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What's Happening Now on the Farm, Quarantine Edition

Robin's egg
At first I thought one of the neighbor kids tossed a plastic Easter egg into our yard, but it turned out to be a real robin's egg.

By Lisa Brunette

It's been a strange spring in a lot of ways. The season has seemed to last a lot longer than usual - our utility bill was cut in half over the last month because we've needed neither the furnace nor the A/C. Spring here in Missouri can sometimes go by in a blip so that you barely have any windows-open days before it's time to shut the place up and turn on the A/C. So a long spring is a welcome thing. But up until this week, it's been dry, unlike last year's mushroom-encouraging daily deluges, so we've been grateful for the rain barrels to water the direct-sow seeds going in now.

FrogPond
This is as close as we get to a pond at Dragon Flower Farm, unless you count our rain garden ditches.

Of course the strangest aspects have been the fire that happened one building away and the pandemic, as if one apocalypse at a time isn't enough. We were lucky with that fire. And because Anthony and I run the game-writing business out of our home, with clients all over the world who collaborate with us remotely and mostly online anyway, not much has changed for us work-wise, despite the strict quarantines. We miss the chance to meet with our growing team in person, but otherwise, we've been lucky that the pandemic hasn't affected our livelihood too much.

What it has affected - besides the fact that we can't find toilet paper anywhere - is our social life, which is now limited to each other and the cat. We love the time to just 'be' together, for sure, and we're both homebodies, so this suits us fine. Without the opportunity to see extended family and go out with friends, we've focused on activities here at Cat in the Flock and Dragon Flower Farm. Here's a run-down.

And the Winner Is...

Anne Harrington of Seattle, Washington, won our Bringing Nature Home giveaway. Here she is posing with her signed copy of Doug Tallamy's book. Congratulations, Anne!

Winner
Love that she had this pic taken in front of those gorgeous windows, with a garden beyond.

Water, Water Every Pear

The very day the fire broke out, we'd spent the whole of the day working on the farm. Our main task was to bury a drainage pipe and dig out a larger ditch for the outflow. The pipe used to extend from the bottom of a gutter, but now it's the rain barrel overflow. 

Drain pipe
It's so nice to hide that pipe after a couple years of looking out the back window and seeing... a big pipe in the yard.

You might remember the 'blueberry moat' I mentioned in a previous post. We're experimenting with some permaculture methods for retaining water in the soil (water catchment). So the above drain plus the one installed between our house and the flat next door both now let out into a ditch we dug and filled with water-loving native plants (buttonbush and rose mallow). Here's the proof that water pools in the ditch during rainfall.

So... we don't know if this all works or not, but some smart permaculturists have made compelling arguments, and why not try it out? We'll let you know if we think it's successful. Have any of you opted for something like this? Let us know in the comments below.

The buttonbush and rose mallow were seedlings from the Missouri Department of Conservation, part of a 24-count order I put in last fall. Each seedling was only USD $1 a piece, a super steal. Many of these native plants are edible, too, such as the blackberries and wild plum. Here's the bucket full of seedlings the day they all went in.

Spring planting
All thanks to our local native plant org, Wild Ones, for sponsoring a group purchase from MDC, which only sells in bulk quantities.

So Mulch to Consider

We're closing in on a major achievement: The entire back 40 has almost been completely covered in sheet mulch. There's only this one strip in the southernmost corner still to do.

Back strip mulch
By the way, yes, that is a bat house up on the telephone pole.

We actually ran out of the mulch from St. Louis Composting but were able to get free leaves from our neighbors instead. They take longer to break down but seem to be working very well otherwise. Stay tuned...

Arch You Curious?

Building bamboo arch
Hottie.

We recently spent a day constructing something out of bamboo we got for free from a neighbor. Originally we'd planned to make this out of cattle panel, but then I realized bamboo would work just fine. Anthony will elaborate on his brilliant design-and-build project in an upcoming post.

A more permanent structure also went in recently, and that's our new pergola. It came in pieces as a kit I ordered online, and Anthony and I quickly realized we possessed neither the tools nor the talent to do this ourselves. Fortunately my brother Chris stepped up with both things and saved our butts.

Pergola
If it weren't for my brother Chris, this would still be a bunch of parts scattered across the yard.

Can't Leaf It Alone

Structures aren't the only things popping up here at the farm. A great many plants have poked up out of the ground, and some of the seedlings that looked like mere sticks all winter are leafing out. Here's the elderberry bush, an edible native plant.

Elderberry
Elderberries grow in abundance in Missouri. I've seen them near the Meramec River, with the paw paws.

We now have three native persimmons, which in my opinion constitutes a grove. One is a grafted male/female tree from Stark Bros., another is an MDC seedling, and the one pictured here is from Forest ReLeaf, another excellent source of native plants. The persimmons should pollinate each other, and in some number of years give us delicious fruit, much better than the Asian varieties in the grocery store. 

Persimmon in spring
We can't wait to eat persimmons from our own trees!

Last fall we put in a tulip tree, or tulip poplar, and at the time I didn't even realize I'd planted a tulip tree in a bed of tulips! It's growing to beat the band already. In the below photo, you can see its signature leaf shape (alternate, pinnately veined) backed by tulips in bloom. Liriodendron tulipifera is one of the tallest of the native trees, capable of reaching a height of nearly 200 feet. Ours is sited in the front yard, clear of any telephone poles or other obstacles.

Note one of the reasons I chose the tulip tree is because I watched my own father kill one when I was in high school. He was afraid it would fall on the house, which seems paranoid and unlikely in retrospect, or maybe that was just his excuse. He had the tree cut down, and then he spent the next few months destroying the stump by burning trash in it. Yeah, he was that guy. So planting a tulip tree is my way of balancing against that misguided act.

Tulip tree in the tulips
Such a pretty leaf.

Another tree addition is this beautiful shumard oak, Quercus shumardii, which could reach a height of 100 feet and will eventually give us acorns. Oaks are the superstars of the tree world, as they serve the needs of the largest number of native insects. So many pollinators and other wildlife depend on oaks for their survival that if you had to pick just one native plant to add to your yard, let it be an oak tree.

Shumard oak
Love how the leaves appear red when they emerge in the spring and turn red again in autumn before they fall.
Shumard oak2
Such a beautiful, beneficial tree, supporting a great number of wildlife and pollinators.

Moving from tall and stately to small and serene, I give you the sensitive fern frond, unfurling. This native freebie grows in our shadiest spots at Dragon Flower Farm.

Sensitive fern frond
Love. Those. Curls.

Your Herbal Hookup

I want to alert you to the exciting news that certified herbalist Amanda Jokerst has opened her online store, where you can purchase Forest & Meadow herbal products and other items mentioned in this blog post on healing with herbs. We share this news with you as independent fans of Forest & Meadow. We don't receive anything in return for this plug. That goes for all the other businesses and non-profits we're always mentioning on this blog as well. This is a labor of love, folks! Our only revenue source would be the ads you see in the margins, and those haven't yielded any funding (yet?). Feel free to click on them to see if that helps!

Herbs1
Just a small sampling of the amazing products available for the first time online.

The Last Page

I reached a personal milestone in our Dragon Flower Farm work when I recently filled the very last page in the gardening journal that I started two years ago, when the whole process began. Fittingly, there was just enough room to tape in the empty packet from a bunch of comfrey seeds, a permaculture powerhouse plant.

Last page

Thanks again for tuning in. Anthony and I hope your to-do list is short and your friends list long. Stay safe out there, my peeps!

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