By far, rosemary is one of my favorite low-water plants. And it doesn’t hurt that I love both the scent and the taste of this Mediterranean herb. You, too, can grow rosemary. Continue reading “Rosemary: You Can Grow That!”
By far, rosemary is one of my favorite low-water plants. And it doesn’t hurt that I love both the scent and the taste of this Mediterranean herb. You, too, can grow rosemary. Continue reading “Rosemary: You Can Grow That!”
Santolina is an herb said to be used in folk medicine to make a tea that expelled intestinal worms or was used as an eye wash. The plant repels insects, and placing leaves in sachets is said to repel moths.
We grow santolina (also known as lavender cotton) in our rock garden for its evergreen appearance, yellow button-like flowers and drought tolerance. It’s not native to North America, but does very well in our dry Southwest soil.
Gray santolina (Santolina chamaecyparissus) produces bright yellow flowers in summer. The plant has few matches for attractive gray-green foliage and its ability to spread as a groundcover. Our large one has been a cover for a litter of cottontails and is now spreading slowly over a rock wall.
Another variety, green santolina (S. virens or S. rosmarinifolia) has lemon-colored button flowers that contrast with its deeper green foliage. Both types of santolina have an aroma, and some people find the bloom aroma offensive. Most varieties of the shrubby groundcover grow in zones 5 through 9 and need only moderate water. Learn more about santolina varieties from Cornell University.
The plants prefer full sun, but our largest santolina blooms each summer even though it now gets lots of afternoon shade from a nearby tree. Place the plant in well-draining soil. When temperatures reach 90 degrees, water your santolina every few weeks if you get no rain. Otherwise, it needs water only monthly or less.
Prune (really, shear) santolina shrubs in early spring to shape and remove dead flower stems. Every two to three years, give the plant a harder prune down to about 6 inches above the ground to keep the plant from getting leggy. You also can sheer dying flower stalks after the first bloom for the chance of a second summer flowering.
The plant is evergreen or semi-evergreen in some climates. Santolina does best with no fertilizing. How easy is that? And you can take cuttings or divide larger portions of the plant in fall, although the transplants might succumb to cold, so if you can warm them the first winter, even better.
Whether you grow santolina for its herbal properties or appearance, you can grow that!
It smells fantastic, looks gorgeous, attracts bees and butterflies and needs little water or care. And on top of that, it’s a useful herb. Truly, I can find no drawback to growing lavender in the arid Southwest. Still, I’ve talked to several people while selling at farmers’ markets who say they had trouble establishing or maintaining lavender. So, here are a few tips, because I wouldn’t mind seeing lavender on every corner of every town.
Where to plant lavender
It’s tempting to plant lavender everywhere in the landscape! But the plant does best in full sun and with plenty of air circulation. So, if you plant lavender on the north side of your house, especially up against the house, it might not do well. You can also plant lavender in containers, but might have to amend soil around the plant after a year or two. Be sure to place the container in full sun and give the container plant a little more water than it would need in the ground — but not too much!
Lavender hedges are a summer stunner. But if you want to plant a row of lavender, be sure to leave plenty of spacing between the plants, and between the lavender and other plants or structures in your garden. It won’t look as full the first year. But by year two, you’ll love how the flower stems nearly touch but the plants have plenty of room. And foremost, plant lavender where you can enjoy the scent and pollinators the plant attracts. And check nurseries soon for a new variety from Sunset called “Meerlo,” which has variegated leaves!
When to plant lavender
Whatever date you think is right for lavender, push it back a week. Seriously, the only real problem we had with some lavender plants occurred when a group of new plants were shipped to us too far ahead of our last frost date. Fearing the plants were becoming rootbound in their small nursery pots, I planted as soon as the frost passed. But the ground and air were still a little too cool, plus the dirt did not drain as well as other spots in our garden. So that meant the new plants would stay wet after rain or watering. The only problem that really affects lavender is root rot. So be sure the ground and temperature have warmed up enough before planting.
How to plant lavender
First, make sure the variety of lavender you’re ordered or chosen at a nursery is a perennial in your area. Years ago, I assumed that French lavender (which really is from Spain) would do better in our climate than English lavender. It’s so cool and damp there! But French lavender is not as cold hardy. Most varieties of English lavender, however, can survive U.S. winters. Just check the zone when you buy.
Here’s the trick to success with lavender: Plant it on a small mound. This is a departure from typical attempts to save water by welling around plants. A well can hold water in longer, but lavender wants to take a drink and then dry out. Also, by gathering up a mound of dirt, you give the young roots some nice loose soil.
My second tip is to surround your lavender not with organic mulches, but with tiny white pebbles or decomposed granite. Doing so still allows water to penetrate, but gives the plants reflected sun and passive solar heat gain. If you use rocks and have as many weeds as we have, you’ll need to try and get the mulch layer at least three inches high. But leave a border several inches around the new plant on every side so the rocks don’t crowd the lavender base and constrict growth. Water more often than the plant tag says for a few weeks or more, until the plants look settled in their new home. But let new lavender plants dry out a little between watering or rain.
How to care for lavender
So, you have your lavender established. The hard part’s done! All you have to do how is harvest the gorgeous flower stems as the flowers begin to open in summer. In warmer climates, you often get a second bloom. We’ve found that our second bloom in zone 6B is pretty sporadic, even lousy. So it’s really a matter of choice – you can harvest early and enjoy the scent inside your home, or leave the stems on the plant to enjoy its color and share its fragrance with pollinators.
Just be sure to trim the stems off – right at the top of the leaves – at the end of summer or in early fall. Don’t worry if your plant turns a little gray in winter; it should begin to green up along with other perennial plants in spring. As new leaves begin to emerge in spring, trim your plant for shape and health. That means avoiding cutting down into the woody stems. I give mine a nice round shape. So simple.
That second year, your plant should need little to no watering. I typically give lavender plants some water right after trimming in spring and then only water if we have severe drought.
The stems are easy to dry and place in a vase or use harvested buds to make sachets or potpourri. Lavender is great in homemade gifts and even as an edible.
For more about lavender, see our Pinterest board (Lovin Lavender).
I love the herbs in our ornamental garden, many of which are low-water plants. Letting an herb such as sage flower can add color and lots of bees to your landscape or patio.
Herbs typically begin to lose flavor as they flower, however, so if you want to eat herbs from your kitchen garden, it’s best to harvest often and enjoy the fresh flavors from plants you grow on your own. Harvesting herbs usually invigorates the plant, much like pruning or deadheading ornamentals. The best of both worlds? Having space to let one sage or thyme go to flower while you harvest from another sage or thyme in the same season.
The choices for herb gardens are endless, and it makes most sense to choose the plants you like based on your zone/growing location and favorite flavors or most useful purposes (such as medicinal). I grow mine for the color, scent and flavor and to sell at the farmers’ market. That presents its own set of challenges, mostly transporting herbs and keeping them fresh when it’s hot. Way too hot.
With nearly all herbs, you’re better off harvesting in the morning and using a sharp pair of scissors or trimmers. It’s also best not to wash herbs before short-term storage, but instead wait until just before preparing them. Here’s a list of simple harvesting and storage tips for several herbs you can grow year-round or as annuals, along with a link at the end for a previous post on drying herbs.
Basil. Pesto anyone? Basil is easy to grow, but a little tricky to keep fresh after cutting. You would think that rinsing the leaves and keeping them chilled in the refrigerator would keep them fresh for days. But you would be mistaken. First, harvest basil in early morning. I’ve written in the past about how to cut basil, along with an easy pesto recipe in the same post. Of course, you can always harvest a few leaves only and use them right away. If you want to keep basil leaves fresh, the best approach is to avoid washing the basil after harvesting and placing stems (no leaves) immediately into a jar of cool water. They do best stored at 50° F, but who keeps their house or refrigerator at that temperature? If you have a spot, great. If not, keep the glass in a cool, lightly sunny spot and change the water often. It can keep for weeks in the right circumstances.
Cilantro. Cut off no more than one-third of your cilantro plant leaves after the plant reaches at least 6 inches tall. The best way to store cilantro leaves is to place the stems only in some fresh water and put the entire jar in your refrigerator. You also might want to loosely cover the aromatic leaves with a plastic bag.
Dill. Dill leaves, or weed, also are best stored with the stems only in water. Alternatively, you can wrap the entire stem with the leaves in a damp paper towel and place the herb in a warmer spot of the refrigerator, which usually means the door. Don’t be surprised if the herb’s quality goes down soon after storing. The freshest dill is harvested as cooks need it. Dill tastes best when harvested just as the plant’s flowers begin to open. If you want to preserve dill seed, wait for the flowers to turn into seed heads and dry up on the plant. Remove the seed head when it turns pale brown.
Lavender. More people likely grow lavender for its beauty and as a pollinator than for eating. There are varieties of lavender that are more suitable to culinary use (see a recipe here or check out our Lovin’ Lavender Pinterest board. If harvesting lavender for a recipe, it’s best to cut desired stems early in the day after they dry from morning dew. Even when fresh, you can harvest buds easily by rubbing the flowers between your hands or fingers. This is even easier to do when the herb has dried somewhat. When cutting branches for arrangements, cut all the way down to the main plant, being sure not to cut into the woody branches. Depending on where you live, weather conditions for the year and when you harvest, it’s often possible to get a second bloom from lavender each summer.
Rosemary. Harvest rosemary any time of day or during its growth. We’ve harvested fresh rosemary in fall and even winter. As with lavender, avoid cutting into the woody branches of rosemary when trimming or harvesting. Select a few sprigs and either use the leaves right away or store unwashed, loosely wrapped in plastic in the refrigerator drawer.
Sage. Fewer people use fresh sage leaves in the kitchen; many recipes require ground or rubbed versions of the herb. But there is plenty of value in the herb’s leaves, including medicinal uses and smudge sticks. I love to place fresh or dried leaves into the cavity or under the skin of chicken. For short-term storage, sage can be wrapped lightly in plastic and placed in a refrigerator door. It’s best bundled for drying, however. Just in time for fall dishes!
Thyme. Thyme also should not be washed until used and harvested before flowering (for culinary use) when possible. Keeping thyme trimmed and enjoying flowers on other forms of thyme, including ground covers, gives you flowers and flavor. If planning to dry the herb, you can wash it gently and let the leaves dry before bundling to hang a bunch. I’ve picked a bunch and placed it in a decorative bowl near the dining area, just so I can get a whiff of the herb while inside. Thyme retains flavor quite well after drying.
For drying thyme and other fresh herbs, see this previous post.
Herbs are delicious additions to so many dishes, and several popular herbs are easy to grow at home. You can save money and time flavoring foods by growing one or two of your favorite herbs in containers or flower beds near your home. Try the herbs listed below for the joy of cutting just enough fresh leaves for your recipe and the pride in growing the plants yourself.
First, here’s a list of herbs that grow well in dry climates; in most parts of New Mexico and the desert Southwest, these herbs can be perennial plants in your landscape, coming back from year to year:
Annual herbs you can plant each year or rotate:
Tips for herb growing and harvesting
Most annual herbs are easy to direct sow, or grow from seed right in your garden or container. Many perennial herbs, especially rosemary and lavender, grow best from cuttings or transplants. Be sure to choose a large enough container for your herb and choose a location that gives the plant enough sun or shade, depending on its needs. If this information isn’t on the tag or seed packet, check with a local or regional source such as master gardeners or your state and local cooperative extension service.
Protect tender herbs from pests. I keep basil covered all year with row cover cloth because every bug seems to love it as much as I do. And I just found out that some critter visiting our yard loves dill, as did the swallowtail caterpillars I found on it the other day (and moved to the fennel; sorry, Tim). If you can grow inside a fence, great, but we’ve incorporated herbs into our rock garden. Either choose those that your local pests don’t prefer (for us, that’s rosemary, lavender and thyme) or find a way to cover them.
Harvest most herbs all season. Once a plant is sturdy and bushy, you can begin harvesting. Once an herb flowers, it can bolt in growth and lose or change flavor. But I’ve harvested rosemary from a plant already flowering, and then trimmed it back lightly in spring. I’ve been letting older thyme plants flower and try to keep younger ones managed for harvesting. In general, harvesting invigorates herb plants. So it’s best to use the leaves! Here are tips on cutting basil, along with a pesto recipe.
Drying herbs is easy. I hung most in bunches from rafters in our shed, then stripped the dried flowers or leaves. You can also find plenty of products and ideas to help if you like. Here are tips on drying herbs from the National Center for Home Food Preservation.
Winter over or move indoors. If you’re not inclined to dry herbs at the end of the season, try wintering the plants over. Perennial herbs for your zone might need protection, but should make it in all but the coldest, snowiest winters. An advantage of container growing is that you can move the container indoors or to a warmer winter spot. Even if your indoor herb fails to last the entire winter, you extended the time during which you could clip just enough herbs for a favorite family meal, right inside your own home!
At least 35 percent of households now have kitchen gardens; that’s an increase of more than 60 percent since 2008. Whether the point is to save money or just to have fresher produce, it’s a trend I love to see. Anyone who lives in a rural area especially understands how difficult it can be to find a variety of fresh vegetables and herbs. Expecting produce to be affordable? Well, that’s just asking too much in most cases.
Farmers’ markets are great resources for fresh, local, and often organic food. Of course, you can bring it even closer to home and grow some of your own food. If you’ve never tried, don’t let that stop you. Every gardener makes a few mistakes, and weather is unpredictable. But you’re bound to have some success, and I’ve got a few tips to help:
Grow as close to your kitchen as possible
Back in 2008, before interest in kitchen gardens peaked, I wrote an article for Out Here Magazine about edible landscaping, interviewing expert Robert Kourik. At the time, Kourik pointed out that the closer you can grow herbs and vegetables to your back door, the easier it is to use them. He’s absolutely right; I love walking out into our backyard garden to cut a sprig of rosemary for a recipe.
Although walking certainly is good for you, and my walks to and from our microfarm give me much-needed activity breaks on heavy work days, dinner prep can be a busy, stressful time. Keeping edibles close at hand means you’re more likely to use them and more likely to remember to water them! If you can’t plant herbs and vegetables in a nearby flower bed, place a few in containers on your sunny patio or balcony. All the container needs is to be clean, have drainage at the bottom and be large enough for your plant (about 12-inch minimum in diameter for tomatoes).
Involve your family
When you’re busy preparing a meal with fresh ingredients, you can also enlist the kids for help. Send one of your children outside to harvest a tomato. And even before you’re ready to harvest, have the family contribute to your kitchen garden plan. If kids choose and help grow the produce they like best, you’re less likely to have family dinner-table battles. If the kids can help with planting or watering, even better.
Convenient also means easy care
The best way to ensure success with your first kitchen garden is to start small. You don’t need an acre and a greenhouse. If you choose too many plants or get too ambitious with your space and plant variety, it’s easier to abandon the garden midsummer. That’s such a waste of your time, well or community water, and good food! So start with one or two containers or a tiny plot. We also mix perennial herbs in with our flowering plants. Many are just as pretty and produce edible leaves or stalks.
Choose easier plants to grow in your garden. If you have a short season, select cocktail, grape or cherry tomato varieties. Otherwise, choose the ones you and your family are most likely to enjoy. If you’re concerned about losing interest, start with a fast grower, such as lettuce or spinach. You’ll save more money growing your own asparagus, but you might not have stalks to harvest for three years.
If you have time to set up drip watering well before planting, you’ll have fewer day-to-day chores related to growing food. Plus, drip irrigation is better for plants and water savings. In sem cases, you can run drip to containers, or place an olla in the container. It’s a clay bottle that slowly seeps water and can be refilled every few days. This also frees you up for weekend outings. I’ve seen people make their own using milk jugs or similar items.
Have the right tools
Finally, keep a few tools on hand to save time when using fresh ingredients. Your produce won’t be prewashed (but then it also won’t have chemicals all over it).
It’s one thing to enjoy the look or scent of a plant and its flowers; it’s a bonus when the plant rewards the gardener with other uses. And to me, any plant that attracts pollinators and people is a useful one. Some plants do more, however, doubling as edible, decorative or medicinal plants for the home. Here are five plants with home uses that also survive low-water or drought conditions once established.
Lavender (lavandula) seems to be tops on any plant list I compose. I’ve yet to meet anyone who doesn’t care for the scent, and bees and butterflies flock to the flower stems. And the flowers – you can cut them for arrangements, dry them to make gifts and even use buds in recipes. Lavender is touted for its soothing qualities for skin and stress, as well as its aroma. The plants are easy to care for in a low-water garden. Simply give them well-draining soil so the roots dry between rain or watering. Harvest the first flush of flower stalks and you’ll likely have another bloom in late summer. Otherwise, trim only to shape in spring.
Another favorite low-water herb is thyme. Just touching it gives your hand a salty, earthy scent. You can cut entire stalks in the fall for drying, or cut a fresh sprig for flavoring poultry. It’s an excellent herb for flavoring vegetables with strong flavors, such as cabbage. Tiny purple flowers emerge on longer stems that haven’t been harvested, attracting bees and adding delicate color to a xeric garden. German thyme is hardy in zones 5 through 9, but lemon thyme needs a little more heat (zones 7 through 9). Just give thyme plenty of sun and well-drained soil and it will spread, creating a low bushy appearance in the garden.
Sea holly (Eryngium amethystinum) has a thistle-like appearance to me. The drought-tolerant flower is a perfect choice for rock gardens, or even sandy beach gardens. That’s because it loves hot, dry conditions. Big Blue reaches heights or nearly three feet. The stunning silver-blue flowers are spiny in texture. Use sea holly indoors by cutting a few flower stalks to include in arrangements. Not many other cut flowers have their color, texture or unique look. Sea holly grows in zones 2 through 10.
Got sunburn? Fresh gel from your own aloe vera plant (Aloe barbadensis) can provide soothing relief for burns and skin rashes. Of course, sunburns are more likely to occur in areas where you can grow aloe vera plants outside, like Maui, where we used aloe to soothe our tourist “color.” So, it’s an outside plant only in about zone 10B, or where night temperatures go no lower than 40 degrees F. Aloe vera also needs well-draining, even dry soil. The plant stores water in its fleshy leaves, which makes the well-known gel. If you’re in most zones, you can grow aloe vera as a houseplant and summer outdoor visitor. When you need to extract gel, you can use simple kitchen items. Here’s an article explaining how to get gel from aloe leaves.
Growing nut and fruit trees for shade and food is a smart xeric gardening strategy. Of course, you have to pick the right tree or shrub. The pineapple guava (Feijoa or Acca sellowiana) is an excellent example of a tree that bears juicy, full fruits but with less water than some fruit trees. These aren’t like truly tropical guavas, but have a taste that resembles a mix of pear and pineapple. The plant is drought tolerant but a little more water ensures late summer to fall fruit. And even if they don’t fruit much, the gorgeous white and red flowers look good enough to eat. It’s too cold in New Mexico, but southern California gardeners can enjoy the plant and its fruit. In fact, we spotted a guava in the lawn of a Pasadena home. I was too busy being jealous to take a photo. Here’s a photo and more information on the plant from Monrovia.
As you plan for 2016 gardening and home budgets, you might be considering growing edibles on your patio, in your backyard or as part of a community garden. If you feel daunted by the prospect of first-time-gardening or expansion, keep it simple.
Locally grown food typically is better for you and more sustainable, whether you get the food from your own garden or a local community-supported agriculture (CSA) or Farmers’ Market. You can turn your kids on to healthier food choices when they become involved in growing and harvesting the food.
Grocery store produce travels an average of 1,300 miles from farm to store shelf. I don’t see how it could possible be fresher, more nutritious or more sustainable than produce that travels 10 yards from your garden to your kitchen. It’s easy to grow your own food; here are five ways to keep your edible garden simple, fun and effective.
Be selective. If you’re a seasoned gardener or a foodie, it’s tempting to grow nearly every herb or vegetable that you typically buy. But unless you’re expanding last year’s garden or have lots of help and land, grow a few selected plants, at least the first year. The best way to decide which food to grow? Start with favorites for your family; you can even let every family member choose one vegetable he or she loves the most. That helps ease waste and makes it more fun. Other considerations are climate and growing season, and what’s available (or in our case, unavailable), fresh and affordable at local stores. Leave it to local farmers to supplement your stash by learning what’s typically available at stands and Farmers’ Markets.
Start seeds or buy plants. Starting seeds is less expensive, or at least the seeds themselves cost less than plants. But if this is your first foray into a kitchen garden, be sure to consider the costs of raising healthy seedlings. You’ll need containers, potting material, and possibly heat mats and grow lights. Of course, you can start some plants directly in the ground or container once it warms up, so practice on one that’s easy to grow or fits well into your growing season length. Maybe it’s easier to buy starter plants (and support local nurseries) instead of growing indoor seedlings. Expand into seed starting next year once you learn and have success.
Check production to avoid waste. Although yields from plants can vary according to variety, zone and how the weather cooperates each year, you can estimate how many tomatoes you’ll likely harvest, for instance. Cautious people like me tend to overplant, worrying that one of the seedlings won’t make it and I’ll have too few of a selection. Be realistic and thin seedlings to control the yield. Seed catalogs are excellent sources of average yield, and this checklist from Bonnie Plants is a terrific start. And a caution: zucchini is easy to grow, and 7 to 10 pounds doesn’t sound like a lot of zucchini. But it is.
Keep sustainability in mind. Choosing the food you and your family like the best and keeping quantity down avoids waste of water, time and other resources. By growing only what you need, you supplement what’s commercially available and waste little. Using organic practices and spending as much time with your plants as possible can keep the plants healthy. This means preparing containers and gardens with plenty of organic matter and watering regularly and deeply. Healthy plants are less susceptible to disease and insects. But if a plant has problems, don’t blame yourself or throw in the towel. You only have so much control as a gardener. Get help from a friend, local master gardeners or extension agents.
Share your bounty. Once you begin to harvest, if you have too much of any food, try not to waste it. Each discarded zucchini tosses up to gallons of water used to grow the plant, as well as your time and effort. One choice is to preserve extra produce if you have time and materials to do so. The only way kitchen gardening and local farming can remain sustainable is if gardeners can avoid waste. Have a plan in place to share with an eager friend or neighbor or donate extra produce to a local food pantry. Then adjust your plan for next year if you had excessive yields.
Finally, start small if you’ve never gardened. Choose one herb and vegetable that you can grow in a container or in an empty spot in your landscape. And spend some time volunteering at a coop farm or with a friend who has more experience so you can learn more about growing your own food.
Most of all, have fun and enjoy the experience. There are no perfect gardeners or perfect gardens. Everyone learns by trial and error. The joy comes when you bite into the rewards of your efforts!
It’s easy to have color in a low-water garden, but many xeric flowers and shrubs have stems too short or otherwise look better in your yard than in a vase. We’re trying to turn an area of our lawn into a small wildflower meadow, and I’ve been considering growing some flowers for cutting, maybe even to sell at Farmers’ Markets. But I don’t want to pour too much water to flowers, especially annuals.
The folks at ProFlowers made it easier for me to find drought-tolerant flowers that also work well for cutting, with their guide on the 151 most common flower types in the U.S. I’m featuring five favorites from the list that use little water and can glam up a floral arrangement:
Coneflower (Echinacea). This is one of our favorite flowers, and we’d have one in our garden right now if a gopher had not destroyed the transplants we purchased at a local nursery. These are versatile flowers, tolerating both heat and drought, and growing in zones 3 through 9. They’re also gorgeous; coneflowers are in the daisy family, and I love how the rounded stamen, or center, rises above the petals. And it comes in many colors, including the traditional purple, along with yellow, white, raspberry and even in a mix with oranges and yellow that remind me of zinnias. Echinacea also is a popular herb, and Native Americans have long used the plant’s extract to treat wounds and infections.
Hyssop. This is another herb that uses little water and makes great cuttings. It’s called the “holy herb” for its purging or cleansing properties and the oil has aromatherapy uses. A member of the mint family, hyssop loves heat, but grows in zones 3 through 10. It’s deer resistant and drought tolerant. Pollinators love hyssop, so be sure to leave a few blooms on the plant. Hyssop is a perennial, and is evergreen or semi-evergreen in most zones. Most varieties produce mid-summer and late summer blooms in purple, blue, pink or white.
Marigold. Although these members of the Asteracea family don’t have the long stems of many cut flowers, they’re an easy, dependable and attractive annual. Most varieties come in yellow and orange. Technically not a drought-tolerant plant, marigold still thrives in well-drained soil in full sun from zones 2 through 10. To save water, I add marigolds to tomato plants or other areas of my vegetable garden. It’s said that their aroma can help deter insects. Pinching off the first few flowers before opening can help the plant produce more flowers for cutting.
Nasturtium. This tough flower does well in heat and poor, dry soil, and it’s edible. I love to see nasturtiums in containers, where the flowers drape over the sides. They’re easy to grow from seed, so that makes them affordable too! And the large seeds are easy to handle and space, so this is a great flower to have children help plant and then harvest. Although listed in zones 9 through 11, we’ve grown the flowers in zone 6B after summer warms up.
Sea lavender (Limonium). I’ve never grown this pretty blue flower, although I love lavender. Maybe that’s because it prefers sandy soil that drains quickly and is a favorite of seaside areas. It’s not from the lavender family, but like lavender, Limonium does well in drier soils and drought conditions. The plant attracts birds and butterflies, and is easy to care for. Check with local nurseries or master gardeners to find the best variety for your zone, especially if you want to keep the plant as a perennial.
I’d like to add a few other flowers from the ProFlowers guide that might have had one or both qualities (drought tolerant and good for cutting). We’ve grown some in our zone 6B rock garden with success. Among those are coreopsis and cosmos for cutting, and four o-clocks (Mirabilis) and periwinkle for low-water garden color.
I’ll use rosemary, one of my favorite low-water herbs, tomorrow when cooking our Thanksgiving turkey. I also wanted to incorporate it into our table arrangement. Earlier this month, I pinned some napkin holders made with rosemary sprigs. These were shaped into small circles and tied with floral wire, but I’m baking pies today and working a little bit, and they seemed beyond my skill (or patience) level.
Besides, I wanted to match the easy Thanksgiving centerpiece I made last week using lots of natural items from our yard, and I had pretty French-themed ribbon left over. So I sat down while the pecan pie was baking and made these in just a few minutes using rings we already had on hand, some napkins I bought recently, my leftover centerpiece ribbon and rosemary from our xeric garden.
First, I folded the napkin into a triangle, leaving just enough border on the underside to keep it from overlapping. If you have a large ring and a big table to set, you can fold it up less and make the napkin longer in the ring, adding proportionately longer ribbon and rosemary stalks.
Next, I put the napkin in the ring and then cut my ribbon to a length I liked, angling the cuts.
Finally, I added the rosemary stalks, also cutting them to a length that works, and playing with the “arrangement” a little to keep it from looking like lined-up soldiers. So easy!
I’ll put the fresh, unwashed rosemary in an open plastic bag and store it in a door of my refrigerator to keep it fresh until ready to set the table tomorrow. I guess I should go cut some more for the turkey in case it’s dark when I start cooking. Happy Thanksgiving!