Category: Herbs

So far. No good. Sow what?!

(or… “Seasons Whither” – Machine Head is better than Megadeth. Fight me!)

All things change. Things change and not always for the better. I am really beginning to believe that the vegetable garden embraces chaos and grows (or doesn’t) in whatever way it damn well pleases!

In its present state of existence, it’s doing its best (given its caretaker). If it were to be judged by its peers, it’d receive a participation trophy.

However, a few things are hanging on; a few things are pretending to be fine; a few things have fully embraced the art of dramatic decline. I walk out there and think, “Sow far, no good, so what?” That’s become my mantra.

This season really has not gone as planned. Oh, and I planned! Check out my garden plan right here if you don’t believe me.

Every winter I detail out the garden beds with tidy intentions and a hopeful list of vegetables. I believe that obviously, they’ll thrive, because I definitely can give them all the time, energy, and attention they’ll need! [insert eye roll here]

This year life threw back its head and let out a loud, maniacal laugh. It then followed up with a buttload of chaos. Purely for some additional drama, life decided to fart in my general direction.

Something is eating the pole beans…again!

Did I mention I also believe the weeds have unionized? I swear they’re working in shifts around the clock:  morning crew, afternoon crew, night crew. They are all clenching their fists‑full of weeds and rising up like they’re staging a tiny botanical revolution. The weeds are very much here, very much thriving, and very much convinced they own the place.

Gnomey chillin’ by the pool.

I know what you’re thinking. It can’t be all that bad, right? Ok, well, you’re right. I just have a hard time finding the Sun behind the clouds. ENOUGH with the doom and gloom! I’ll sprinkle in some positivity…

Around the yard all the native perennials I’ve planted over the years are flourishing. I believe they have a secret connection with the Universe. They’re lush, have grandiose blooms, and are absolutely unfazed by my lack of time, energy, or watering strategy. I’d even call them workhorses. They certainly don’t need me to supervise (unlike those crazy gnomes. I believe at least one of them has been sleeping in my carrots! They’re blaming the neighbor’s cat, but I’m not too sure about that excuse.).

I am excellent at growing herbs! The chamomile is radiant. The basil is acting like it’s auditioning for a cookbook cover. I’ve been able to harvest the cilantro so many times that I’ve just let it go to seed to save for coriander.

Ok, honestly? I’m starting to believe that I should just lean into this. The perennials are outstanding. The herbs are fantastic. The weeds are…enthusiastic. Maybe this is the garden telling me what it wants to be. Maybe next year I’ll plant more perennials and fewer vegetables that require emotional support and constant supervision. Maybe the garden is teaching me that growth doesn’t always need a plan. Sometimes it just needs space. Sometimes it just needs a season that withers and wanders and still manages to bloom yet in a different way.

Here’s to the things that thrived without me. Here’s to the things that tried. Here’s to the weeds who think they’re the center of the Universe. Here’s to the perennials who actually are.

Here’s to a season that hasn’t gone how I expected, but still grew some unexpected joys I believe are worth carrying into the chaos.

Sage

When I think of sage, I automatically think of Thanksgiving dinner. There’s always cornbread dressing with sage, sausage, and apples at my house; my turkey is rubbed inside and out with sage; I also burn it as incense frequently in the fall, so just the smell of sage reminds me of harvest time, pumpkin carving, Halloween, and the upcoming winter.

Sage
Sage growing in my garden during the fall.

Funny thing is, sage grows all season long in my area. It’s one of the first herbs that I can harvest and one of the last. I just cut some today and it’s still going strong. We’ve had two overnight frosts so far this year and it hasn’t hurt it one bit as evidenced in the photo with the maple leaves that have already turned and fallen onto the ground this October.

Drying sage is so easy too. I wash it after I harvest it, rubber band a bunch together then hang it upside-down from a push pin. About 7-10 days later, I can seal it up in a container to use whole, grind it in my mortar and pestle, or simply rub the leaves between my hands to make rubbed sage. Organic ground sage and organic rubbed sage runs about $4-6 for an ounce to two ounces. Add the fact that sage is a perennial in zone 5 (where I live) I bought a few live plants for under $10. Talk about cost-savings! Theses plants will last me forever given that I pay some attention to their water needs and that I’ve planted them in the a spot they’ll prosper.

Speaking of which…sage loves sunny to mostly-sunny areas in your yard. It tolerates some drought as it prefers well-drained soil, but you can’t let it get too dry. I’ve planted it next to my rosemary that requires similar conditions and they’ve done great together. Sage is an offshoot of the mint family, so it’s pretty sturdy (even if your son accidentally runs through it in the garden or your cats decide to lie down on it), but it doesn’t have the “take over the garden” aspect that mint does.

Sage dried
Sage drying in my kitchen.

Sage spreads through its root system, so when I planted it, I gave it about one foot in either direction to grow out. Once your sage gets a little too crowded, it easily sets foot in another area by simply dividing it and replanting. I recommend resting the sage plant you’ve divided off and replanted for a season before you harvest it. This will allow the root system to establish itself, store energy for a winter, and then have plenty of energy stored for the following season producing a wonderful new sage plant. Also, I would recommend not dividing a plant that is less than three years-old.

I harvest only the leaves for consumption, but everything on this plant is edible. When I do harvest the plant for other purposes, I leave as much root in the ground to regrow and I use the woody stems for incense once they’ve dried thoroughly (takes about one month). However, you can harvest the whole plants, roots and all, dry it and use for various purposes like teas, tinctures, and salves.

Historically, sage has been  used medicinally in a tea for relief from diarrhea, indigestion, and anxiety. More holistic traditions have used sage for menstruation maladies like cramps, irregular periods, and to help the symptoms of menopause. That being said it is advised by most holistic practitioners not to consume large amounts of sage during pregnancy because it contains estrogen. Always seek a medical professional (CMA disclosure).

Ground sage
Grounding sage in a mortar and pestle.

Sage is a great herb to grow in the garden for teas, incense, medicinal purposes or simply to dry and hang due to its wonderful fragrance when dried. I can’t tell you how much I love this smell. Once you’re familiar with it, you’ll want to savor the scent and you’ll never forget it.

Many artsy-craftsy people make sage wreaths similar to those cinnamon wreaths you find in stores at Christmas just because the smell is so wonderful. I recommend growing it in your kitchen herb garden along with your other favorite go-to herbs, even if you’re like me and tend to use it only in the fall. Trust me, you’ll have amassed enough of a quantity by then to last you well after the holidays.