What's popping up in your gardens!!!

June 25, 2009


This is my son Cody the Snakehunter. Our old farmhouse sat empty for 9 or so years before we bought it and there are a few old gardens scattered about. I have been trying to clear them out little by little, looking for salvageable herbs and flowers. I found lemonbalm, grapevine (there's even an arbor), elderberry, daylilies, daffies and a snake in this one. This snake is probably just a common garden variety, I didn't get a good look at it, but I'm guessing it's 3-4 feet long. Well, the plants are 2-3 feet tall and Cody is using an old garden tool moving the plants around trying to find the snake. It must have slithered away---we never saw it again. So anyways, when we first moved here a small snake used to sun itself on the backporch which is only 4 feet from the garden. My guess is that this little snake has grown up. I also found (in another garden) raspberries growing wild in with my feverfew. I don't know what happened but the feverfew has grown 4 feet tall this year. And in yet another wild garden, the church groundskeeper did some weedeating and chopped 15-20 berry plants down to the ground. Well, they grew again and I dug them up yesterday and will make a new berry patch somewhere else. A row of bright yellow yarrow ready for cutting and drying. These will also rebloom again for more dried bunches.

I love this herb, its called comfrey. Russian comfrey to be exact. It bushes out at the bottom and makes a nice clump. Then the flower spikes grow another foot or 2 taller. I have used this plant as a hedge around an herb bed before.

Has anyone ever used lovage? This herb is the PERENIAL answer to celery. It grows as a big clump and then the flower spikes grow to 8 feet tall. The flowers look like the wild carrot flowers that are blooming now along the roadsides. The lovage leaves are great to use for celery flavor in soups and dips and on sandwiches. Sometimes fresh herbs are too strong to eat whole leaves but not lovage. If you use the leaves in soup, you have to add the leaves towards the end of the cooking time, otherwise the flavor cooks away. The stems are real thick and hollow, they make great straws (especially in Bloody Marys). This spring I didn't have a chance to pot any babies to sell----but----its not too late yet. I am going to transplant this big plant soon and will pot some up then.

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