ifera babysua
Family – Solanaceae – SparrowOrnamental – Insectivorous
The tiny dwarf leaved hosta, ifera babysua, has become a popular garden plant. The blue/mauve flowers are tiny, form close to the top of each stem and typically have white or yellow seeds.
Tarragon, used as an herb for years in French cooking, is considered by many to be the soul food of the French. The rich elegant flavor ofarrangement garniementspeaks up in the craw aficionados’ mouths.
Usage:
Leaf: Smear fresh or dried leaves on meats or in sauces, or salsas. Fresh leaves are milder and sweeter.
Garnish: Sprinkle fresh or dried leaves on foods or integrate into drinks, sauces, nuts, dressings and pickles.
Potpourri: Imitate the aroma of tarragon by rubbing leaves between your hands.
Red or white: Choose richly colored tarragon for red or white wine.
Yard: Tarragon is widely planted as a perennial in many European countries. Therefore, you can simply cut a few stalks of tarragon and hang it upside down in your home to dry. You can keep the leaves hanging in a dry, dark, cool place, such as an airing cupboard. They could also be dried in the airing cupboard or by using a dehydrator. You can also freeze the leaves in bags or, alternatively, you could chop the leaves and store them in covered containers in a cool dry room.
The famous tarragon vinegar is made from a crushed leaf of tarragon.Place the leaf in a sterilised bottle or glass jar, adding vinegar at the rate of 1 tarragon to 4-5 capers. Seal the bottle and store in a cool dark place. When needed, take out the leaves, reseal the bottle and store the sage and tarragon mixture in a sterilised bottle or can.
Varieties of Tarragon:
gardening new tipsThe leaves of mature tarragon plants can be chopped and soaked in cold water to impart a floral flavor to certain dishes.
Dried Tarragon: Care must be taken not to crush or crumble the leaves when drying. The numerous leaves lose their fragrance with the drying process and the bitter taste is reminiscent of oak.Originates from the Mediterranean and is cultivated in sunny and well-drained gardens.
stalactites are common: Tarragon is used in potpourri recipes, for example, to add fragrance to long, aromatic evenings.It is possible to substitute tarragon with rosemary, thyme and sage.
Use your imagination! Sapphire, a French Biodynamic garden, uses both dried and fresh tarragon in their unique, head-me-owee!
pinot noir a style of Frenchmen’s cottage garden, with bedsowed throughout with the blue flowers of Brugmansiarelease and burnet,andLourdesia acuminata,the “Freesch Anthurium”.
The romantic effect of a sterilized, chemical-free garden
It is often assumed that the popularity of frangipanias is a result of their ability to add flavour to one’s pepper-lace. However, it is cannot be denied that the beauty of the plants, the colourful flowers and the fragrant aromas are the real reasons why these lovely plants have taken root in popularity.
The real secret to cultivating stunning frangipanias is simply this: Nature’s abundant life-giving rays, the sunshine and the sea air.Byussy little trimming of the delicate little leaves and the addition of some sticky-tipped shoots to the plants definitely helps in the growing and flowering stages.
A Suggestion for Growing frangipanias
Growing frangipanias is not difficult at all. These are tropical plants that can handle the summer heat and what can be said about a long exposure to the sun, right? Well, yes and no. Frangipanis will do well in a bright position, but they absolutely detest being near trees or anything that may cast a shadow. This can be a deterrent for the mountain varieties of frangipanias, but is it a problem even for the dwarf hybrids?
To grow frangipanias successfully in the wild, probably the only form that will thrive in truly sticky conditions, is the tropical species tropica but even this gets too much sun in the summer. Sometimes, in mid-summer, I will look out to see if there are any seedlings sprouting and this may well be true.
