In the Garden at Last

I've finally been able to get out in the garden and sink my hands into the dirt. I transplanted my two rugosa roses to their permanent space after raising them from tiny bare roots two years ago. I'm only using organic methods, so I started by placing a banana peel, coffee grounds and compost in the hole before planting. I'm growing these roses as herbs to use in teas and other recipes. The rose hips are very large and will be excellent for tea and jelly. They are very hardy, and easy to grow. Though they will get rather large, as they are a shrub rose. I moved them to an area that will be at the edge of our yard, beside the hay field. My boys helped me dig the holes and move the roses. Afterwards I did a little dance in the yard to celebrate. Okay, it was mostly because I love doing things that make the boys say "What ARE you doing, Mom?". My oldest blames me when his friends tell him he has an odd sense of humor. I take that as a complement!

I'm growing three types of basil this year. Purple Ararat is an heirloom herb that is a pretty ornamental and has excellent flavor. It will make beautiful herb vinegar. Spicy globe basil is compact and only grows to about 15 inches. I'm putting that one in a pot so I can take it with us on vacation. The last variety I'm growing is Osmin basil, which is a dark purple and has a sweet flavor. Here is one recipe that I use with basil:

Fresh Green Beans and Basil

Ingredients:
1 pound fresh green beans
1 tsp. herb vinegar
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 cup fresh basil, thinly sliced

Bring a large pot of salted water to a boil. Cook green beans for 5 to 6 minutes until just tender. Drain well. In the same pot over medium heat, melt the butter. Add green beans, herb vinegar, salt and pepper; stir to coat. Cook for 1 minute, then remove from heat. Toss with basil and serve immediately.

~Brenda