- Explored the history of lavender and its uses.
- Learned about different types of lavender and how to grow them.
- Snacked on goodies made from lavender, like lavender lemonade and shortbread.
- Made a lavender wand.
- Took home a lavender sachet and lavender plant.
We hope you will join us for a relaxing time, while making new friends and learning all about this rejuvenating herb. This year, the Lavender Committee will be giving away lavender eye pillows instead of sachets.
Where: Stanislaus County Agricultural Center, Harvest Hall rooms AB&C, 3800 Cornucopia Way, Modesto, 95358.
When: Saturday, June 24 9:00 AM - 12:00 PM
Cost: $30
Note: 30 spaces available
Questions? (209) 525-6862
Sign up online: https://ucanr.edu/lavender/2023
Master Gardener Instructors: Nancy Robinson, Heidi Aufdermaur, Bonnie Jones-Lee, Connie Gardener, and Janet Wickstrom.
If you cannot afford to pay full price for this workshop, please contact Anne at (209) 525-6862 or aschellman@ucanr.edu for a partial scholarship (while supplies last).
*lavender wands can be placed in clothes drawers or cabinets to release a fresh scent and may last for years. Or keep your wand near your desk and inhale its relaxing fragrance when needed.
Humans have been fascinated by herbs and their uses for millennia. Some of the earliest written documents contained information about herbal remedies, and the use of herbs for medical treatment was first recorded on papyrus scrolls in ancient Egypt. One of the oldest preserved medical texts, the Ebers Papyrus, was apparently found in the 19th century by Egyptologists conducting excavations in the Necropolis at Thebes. Written around 1550 BCE, the Ebers Papyrus is believed to be a compilation of other, earlier medical texts; it contains remedies for various human ailments and disorders, magical formulas to aid well-being, and recipes for repelling insects and other pests from the home and body. For example, remedies for diseases of the digestive system, head, skin, and eyes; treatments for diabetes; and recipes for birth control.
The herbal remedies, passed down by word of mouth, made their way from cities to rural areas and along trade routes. In later centuries, the Greeks and Romans expanded upon the Egyptians' use of herbs, adding bay leaf (Laurus nobilis) to a list of savory and sacred herbs used in cooking and on special occasions. The favorite herb of Mediterranean peoples was rosemary (Salvia Rosmarinus). The Romans heavily relied on rosemary, using it for a myriad of purposes, including salves for wounds, and even love potions. This plant was introduced further west in Europe and the British Isles by the Roman legions who brought rosemary with them when they colonized new lands.
In the 13th century, Italian explorers and merchants (such as Marco Polo) grew wealthy from trade with China via the Silk Road. European explorers soon began looking for direct passage across the sea to the east financed by wealthy merchants. In the 15th century, while much of the rest of Europe suffered from the Black Plague, the Portuguese led naval exploration to the south and east, eventually paving the way for the discovery of the New World. As trade routes expanded, more plants and herbal remedies were introduced to Europeans.
With the invention of the printing press in the 15th century, herbal books could be mass produced and widely distributed to those who were literate. In the 17th century Nicholas Culpeper, a London herbalist and botanist, attempted to bring medical knowledge to the lay public by translating the London Pharmacopeia from Latin to English. Culpeper added herbal formulas alongside the lists of ingredients, helping those who could read to access information that had previously only been available to physicians. Culpeper went on to write a number of medical books in English. Culpeper's Herbal (1653) was brought to the American colonies by early Puritan settlers; it remains in print to this day.
Lavender, rosemary, and thyme are included in many modern gardens. We use herbs in cooking, of course, but also in many other time-honored ways: for example, placing bay leaves in flour bins to repel weevils; making ginseng tea to help an upset stomach. The history of herbs is fascinating! These ancient plants continue to play an important role in the health and well-being of our species.
New Master Gardener Workshop Series starting up! Our Spring series of workshops will begin in late January with Seed Starting on Tuesday, Jan. 31. For more information and to register, visit the Workshop section of our website.
UC Master Gardeners of Butte County are part of the University of California Cooperative Extension (UCCE) system. To learn more about us and our upcoming events, and for help with gardening in our area, visit our website. If you have a gardening question or problem, email the Hotline at mgbutte@ucanr.edu or leave a phone message on our Hotline at (530) 538-7201. To speak to a Master Gardener about a gardening issue, or to drop by the MG office during Hotline hours, see the most current information on our Ask Us section of our website.
Counting the time spent at work and at home, urban dwellers spend 80-90% of their time indoors. Studies have found that not only do indoor plants remove deadly carbon dioxide and replace it with life-giving oxygen (through their photosynthesis and transpiration processes) but also the soil itself may contribute to cleaner indoor air. Plants can also help us recover from mental fatigue and support cognitive health by improving our ability to focus and lessening anxiety levels, thus improving overall wellness. When relaxed, our blood pressure, heart rate and cortisol levels may be improved. Bringing nature indoors can contribute to a happier, healthier life. While various species of cacti and succulents top the lists of plants that absorb carbon dioxide and release oxygen indoors, herbs can lend a helping hand.
Happily, there are many herbs that grow well indoors. Love Mediterranean food? Consider sweet basil, thyme, oregano, rosemary, and sage. For Mexican cuisine, choose marjoram, bay laurel, and epazote; Thai basil and mint for Asian recipes; and cilantro for both. The French love parsley and tarragon, and chive's delicate, onion-y flavor adds savor to a wide variety of dishes. Chamomile, lemon verbena, and mint make relaxing, refreshing teas, and creative mixologists transform cocktail hour by adding rosemary, sage, basil, and lavender to their libations.
Many types of herbs can be combined with traditional houseplants (imagine a weeping fig, ficus benjamina, potted with a carpet of sage or thyme) or planted together in a single pot. Herbs are ideal plants in homes with open floor plans and plenty of light, and they can thrive in sunny foyers, near windows, and under sky lights.
Containers are an important consideration. A planter can be anything that makes you smile, as long as it has a hole in the bottom. Size doesn't matter, either, although the larger the container, the less often you'll need to repot or replace. Set on a non-porous saucer (glass, plastic, or glazed ceramic) to catch runoff and protect surfaces. If repurposing a container, make sure it's clean. Steel wool or a stiff brush will clean the inside of the pot. Rinse, then wash in hot water before planting. The most reliable and inexpensive pots are the unglazed terracotta flowerpots found at garden centers.
Nursery and garden centers conveniently offer a variety of pre-bagged soils that are blended specifically for potted plants, including organic and pre-fertilized mixtures. To plant, position the root ball so its surface is an inch below the lip of the container. Fill with potting mix, and press gently but firmly to remove any air pockets. Water thoroughly. Keep soil slightly moist, but not soggy, and feed monthly with houseplant fertilizer.
Water your container-grown herbs gently from the top, so soil is not washed away from the roots. Add water until water comes out the drainage hole at the bottom of the container. This prevents salts from building up in the root zone. Check soil moisture by feeling into the soil with your finger. If soil dries out for too long, roots will die, so don't forget to water!
Herbs are happy in the same environmental conditions where we feel comfortable. Humidity should be kept at thirty to fifty percent; use a mister or an inexpensive spray bottle filled with distilled water to meet a plant's humidity needs.
The same techniques used in planting containers in the garden can be applied to your indoor garden herbs. Grouping herbs not only saves space but also provides a compatible growing environment for plants with similar needs. Think in terms of “a thriller, a spiller, and a filler” to add depth and beauty to a container. Combine herbs that complement one another: an example to consider may be garlic acting as a focal point (the thriller), creeping or woolly thyme as the spiller falling over the sides of the container, and parsley (the filler) providing bright green color and complement.
There are multiple benefits to growing herbs as houseplants. They can help clean our interior air, calm our nervous system, and provide tastiness in our culinary attempts. Perhaps best of all, bringing the outdoors indoors brings us closer to nature, and that's a very good thing.
New Master Gardener 2023 Workshop Series starting up! Our Spring series of workshops will begin in late January with Seed Starting on Tuesday, Jan. 31. For more information and to register, see our Workshop section of our website.
UC Master Gardeners of Butte County are part of the University of California Cooperative Extension (UCCE) system. To learn more about us and our upcoming events, and for help with gardening in our area, visit our website. If you have a gardening question or problem, email the Hotline at mgbutte@ucanr.edu or leave a phone message on our Hotline at (530) 538-7201. To speak to a Master Gardener about a gardening issue, or to drop by the MG office during Hotline hours, see the most current information on our Ask Us section of our website.
- Author: Margaret J O'Neill
When summer is here and the list of edible fruits and veggies that can be planted in Southern CA is at its shortest,
-It takes up very little room and it's portable. The stack of three pots can take up as little as 12 to 14” of space on your porch or growing area. This is great for areas where you don't have a lot of room to grow and it also makes it easy to find room right by your kitchen or porch door. That said, I have gone on to create larger versions of this and mini versions of this and all sorts of versions in between, but the basic set up below is a good place to start before you try different versions.
-Great for many varieties of herbs in a small planting area. The top tier of the herb garden is on the drier side and is great for growing herbs that like a drier soil. I like to put thyme or sage at the top. The middle tier is great for plants that need a little more water, but don't like to be too wet. Herbs like basil, marjoram, oregano, chives, and cilantro will do well on the middle tier of the herb garden. The bottom level is a little damper and is a great place to grow herbs like mint (planting the mint in a pot keeps it from taking over your garden too!), chives, parsley, basil and chervil. Rosemary and fennel do well in the three-tiered system but tend to get big, making them a better choice for a larger herb garden, or planting in beds. Lavender is susceptible to diseases at it's crown and do best planted in well-draining soil and given lots of space to grow.
-It's great for people who forget to water (that's me!!)! The top and middle tier pots have drainage holes so when you
-Great, easy to transport, gifts for people who love plants, and a fun way to get creative in the garden. I got started with one, and I have gone on to make big ones (with a half wine barrel as the bottom pot and then the middle and top pots being 14 and 8 inches across) that can grow a larger volume of herbs that I use a lot of in my kitchen. I have gifted several three-tiered herb gardens and they are always cute and fun gifts!
Follow these easy steps to plant your own three-tiered herb garden and send our Master Gardeners an email or give them a call if you have any questions, we are here to help!!
Supplies needed:
-3 pots of different sizes (for example a 14” pot, an 8” pot and a 4” pot) The top and middle pot should have drainage holes for maximum benefits of stacking. The bottom pot is best with drainage holes to ensure proper water, and prevent salt buildup, but it is less important for the plants that can handle soil that is more moist.
-Good potting mix or soil. You can mix some compost in as well. Herbs, like most fruits and veggies do best in well-draining soil that is rich in organic matter. They don't usually need as much fertilizer as other produce, but you can mix a
-Your herbs! You can plant transplants or seeds depending on what you prefer, and how much time you have. There are a wide variety of herbs you can plant, but here are a few ideas:
Top tier: sage, thyme or rosemary if you keep it small, or have a large set of pots
Middle tier: sage, thyme, chives (garlic or onion), marjoram, oregano, fennel (with a larger pot system), dill, green onions, chervil,
Bottom tier: Mint, basil, parsley, cilantro, marjoram, oregano, green onions
Step 1) starting with your bottom pot, fill it halfway with soil. Set your plants (I usually put about 4 or 6 plants on the bottom tier depending on how big your pots are) at an angle facing out a bit. Remember that your plants won't have a lot of room on the surface of the soil, but they will have lots of room for their roots to grow under the pots that are stacked on top. Add soil to your transplants as you would when you are doing your regular planting up to the previous soil line, but leave the level in the middle of the pot a little lower so you can set the second pot on top
Step 2) add your second pot (that has drainage holes) to the center of the first pot. Make sure it's level and sitting securely on top of the soil and begin
Step 3) add your last, top pot! Depending on how small the top pot is you may need to add a bit of soil to the pot before adding your top plant (usually just one plant), or if the pot is small enough it might not be needed. Just make sure the pot has enough room for your plant, and that you plant is high enough in the pot. Plant that plant as you would normally in the center of your pot, adding soil up the previous fill line.
If you are planting seeds on any of the levels you would follow the same steps above, but instead of planting the transplants you add soil to fill the pot (leaving a bit of a depression in the center for the pot above) and then plant the seeds as appropriate for the varieties you are planting.
When you want to refresh a level of your garden you can take the pots apart and repeat the steps above with new additions in empty spaces, or you can just dig down into your pots while they are stacked and replant. You can decide whether you are going to take them apart or not based on your personal preference or on how deep the roots are growing from one pot into the soil below.
In the heat of the summer starting herbs may be a little more challenging from seed, but it can be done if they are protected from too much direct sunlight. Being able to move the tower around easily is helpful if you are trying to start seeds, so you can put them in filtered light until they are a bit more established, then bring them back to your porch or full sun when they are several inches tall.
As we are experiencing severe, or worse, drought in California we need to use our water resources carefully. Many of our ornamental shrubs and grasses (is plants a better word here?) can safely have water reduced to conserve water without causing long term damage to them. Our trees, one of our most valuable resources, need to be protected as well, but they can also do ok with strategically reduced water. Growing fruits and veggies take a lot of water so it's important to grow those edibles responsibly. Improper watering, or not enough water, can very quickly lead to problems with fruit set, production and reduced quality and flavor. Herbs are often the same way, and while some types can do ok with reduced water (like rosemary and lavender) most need to be evenly watered to get good leaf production. So, with the drought on everyone's mind you must ask yourself: is growing food at home a good use of water? The answer is yes!! Growing food and herbs at home have many benefits to your mental and physical health! You are also reducing the distance your produce travels from harvest to your kitchen and that can save resources! You can grow the produce you like and engage the family in the activity, having freshly harvested produce right at your doorstep! There are lots of ways to use your water wisely even in your edible garden by using drip irrigation, adding mulch and compost and growing varieties that are suited for your area. The three-tiered herb garden is a great way to have herbs at your doorstep that are easy to care for and take up a small amount of space using minimal resources.
- Author: Dustin Blakey
Basil is one of my favorite things to grow in the garden. It's easy, mostly pest-free, and best of all: I like it.
I usually go overboard and grow more than one kind of basil in the garden. This year I grew sweet basil, Thai basil, and ‘Mammoth' lettuce-leaf basil.
If you don't raise lettuce-leaf basil, you should consider it for next year. Lettuce-leaf basil is really fast to de-stem for processing which is great for lazy folks like me. ‘Napoletano' is my absolute favorite basil, but it was out-of-stock everywhere this year, so mild-tasting ‘Mammoth' it was.
Although I use fresh basil regularly, I never seem to make a huge dent in my garden's supply because I grow more than I should. Eventually the plants will begin to flower around mid-July. Each type of basil flowers at a different time and previous harvesting will also affect when it flowers.
An efficient time to harvest basil is just as the flower spikes begin to be visible, but aren't fully expanded. The plants will have lots of leaves ready to be used and the flavor is still good.
Today was basil harvest day in my garden, but I probably should have started last week.
I usually dry all my sweet basil, and use the Thai and lettuce-leaf basils fresh, but this year I had a lot of lettuce-leaf basil ready to harvest all at once so I had to preserve some. After drying and freezing, I still had some left to use up. So I went to my backup preservation plan: salt drying.
Salt drying relies on salt to draw out moisture to preserve herbs. Since there is no heat involved, the delicate aroma of the herbs is not as affected as by dehydrating. Any herb can be salt dried, but I'm not sure that's a good idea for every herb. I can't imagine finding a use for salted mint.
To salt dry basil, use a clean, wide-mouth jar. Put some salt in the bottom and alternate layers of washed, dried basil leaves and salt. I use kosher salt, but use whatever suits your fancy. (Remember, the basil will overpower any flavor subtleties of expensive specialty salts.) Sometimes I put a few peppercorns or fennel seed in the salt too. After filling the jar, store it in the refrigerator and it will keep for months.
Whenever you need some basil, pull out some leaves and add them to your recipe, adjusting salt if desired. When you are finished using all the leaves, you are left with a basil-flavored salt, also handy in the kitchen!
I've found that this method is very good with Thai or holy basils. I can pull the leaves out and add them to sauces. They do a good job retaining their distinct flavor this way. The small leaves fit well into the jar to make neat layers. This year I used the small leaves toward the top of my lettuce-leaf basil plants. The ruffles made it a little harder to place into the salt, but it worked if I packed it all down between each layer. I probably didn't get as much basil in the jar as with Thai basil as a result.
I am thankful that basil is so easy to preserve since I'm always swimming in it by mid-summer. Good thing it's something I actually use, unlike the radishes I plant for no apparent reason.
P.S. Before you ask: No you cannot safely can basil at home, even with a pressure canner.