I just brought my herb garden inside for the winter. I had to give all the kids a haircut, and thus, I have many bundles of fresh herbs now drying in my laundry room, far more than I can use. The pots are all lined up in the dining room windowsill, each on their own little saucer. Marjoram, Oregano, Thyme, Lemon Thyme, Peppermint, Parsley, Common Sage and Tricolor Sage. The Lemon Balm didn't make the cut because I couldn't figure out an edible use for it, and the Parsley didnt' make it because it was a gigantic overgrown triffid and got made into Tabbouleh.
I also pulled down the tomato plants -- I wish I had the space and patience to hang the green cherry tomatoes and let them ripen, but I'm too lazy and/or busy -- two big heaping armloads of them. I got some nice dry beans, a few green tomatoes that are now ripening on the sill, and another full quart of ripe cherry tomatoes. I left four or five valiant pepper plants to see if I can get some color out of the remaining banana, jalapeno, serrano and poblano fruits before the frost hits. They're doing remarkably well for weather that's been below 50F recently.
Then I fertilized the bed with the last of the boxes of dried blood and bone meal, then emptied the bottle of fish emulsion that Tish gave me. I'm going to turn the bed over after the first frost, but I'm hoping to get this nice big blast of fertilizer starting to work on the soil before the freeze sets in. When everything's done, I'll cover the beds with leaves and wait till spring.
Yay for my garden. It makes me so happy.
Lemon Balm is a wonderful addition to almost any tea. It contains vitamin-C and is very soothing. Good for relaxing or as an addition to your tea when you have a cold or flu. -D
Posted by: Dagny at October 17, 2005 03:11 PMLemon balm is also nice in the bath. If you don't want to clean a salad out of your bathtub afterwards, tie it in some muslin or cheesecloth before tossing it into the water.
Also, for when you're off Adkins:
Lemon Balm Lemonade
4 lemons, scrubbed
3 oz lemon balm
1/2 c sugar
2/3 c boiling water
2 1/2 c water
extra lemon balm for garnish, if desired
1. Peel off the rinds of the lemons, avoiding pith (white part). Put rinds in a small bowl. Tear off lemon balm leaves and add to rinds. Add sugar. Pour in boiling water and stir well, crushing leaves to release flavor. Let stand for 15 minutes.
2. Cut lemons in half and squeeze out juice. Put a few fresh sprigs of lemon balm into a large glass pitcher, then strain the lemon juice into it and add the cool, strained syrup from (1.). Add the rest of the water, or half water and half ice cubes, and chill.
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That's from Herbal Sweets by Ruth Bass. It's a cute little book, and one I use when I think, "What the hell am I going to do with X?"
Posted by: Tish at October 22, 2005 05:40 PM