Hundreds of holy basil have been cut out and shared with the
volunteers who helped. Anise hyssop flowers have been harvested and preserved
for winter cookies. Oregano, basil, rosemary, marjoram, tarragon, mint, lemon
balm, lemongrass and sage have been responsibly harvested per their type and are
part of future salad dressings, digestives, and drinks. Some herbs are drying as I type, and some are
in the freezer, and the odd herb or two is in the water I am drinking.
Currently, the herb garden more resembles the tame garden
that most gardeners are comfortable with: open and clean (mostly) of weeds with
signs standing tall and proud in front of the proper herb. As usual, the weeds
erupt daily so there is no rest for the weary (me, John Peterson, Kathy James,
Jane Roane, Debbie Robinson, and Lisa McGeorge!). Sometimes I sit in the new
pergola, on the new benches in the dead end and just enjoy the sweet ambiance
(really, I am looking for the weed hiding in the wealth of green – and looking
forward to the next stage planting around that area).
Come out, say “hello” to me in the Herb Garden – we have had
some cool days and it is perfect for enjoying the 96 acres I call my second
home. I shall say “goodbye” to you blog
readers for now – I am taking my experiences that prompted this blog and
turning them into a “Preserving Your Herbal Harvest” talk for the brown bag on
September 1. If you want to find out how
I did the preserving listed above, come out and see me then. I will have handouts with instructions and
For updates and more!
Central Daylight Time Hours:
9 a.m.-6 p.m.
Central Standard Time (Winter) Hours:
9 a.m.-4:30 p.m.
We are located at:
750 Cherry Road
Memphis, TN 38117
(Between Park & Southern)