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herbs

Ideally, window boxes should be filled with plants that bloom continuously throughout the growing season. Photo by Ellen Barcel

By Ellen Barcel

Depending on your home and gardening style, you may want to add window boxes to at least the first floor’s front windows. I also have window boxes on windows that look out on my back patio. I like sitting in the back yard, reading my newspaper and being surrounded by these colorful plants.

In general, since window boxes are not very deep, think in terms of smaller plants, ones where the tops can be seen through the windows from inside the house, but not so tall that they totally obscure the view.

Most people use annuals since perennials will usually grow too large. I have seen window boxes filled with hydrangeas, which presented a beautiful scene all growing season long, but there are a number of problems associated with keeping perennials growing in a window box such as overwintering them. The small pots needed to fit into a window box may not provide enough protection from the cold. For another, the plants really want to get much bigger and will eventually block the view. They will easily become root bound — all roots and no soil.

Geraniums are ideal, easy care plants for window boxes. Photo by Ellen Barcel

Ideal window box plants are those that bloom more or less continuously throughout the growing season. I particularly like geraniums (Pelargonium) because they are drought tolerant and are, for the most part, disease and insect pest free. In other words, once planted you can pretty much ignore them except during periods of drought when they do need supplemental water. Use a good-quality potting soil and add fertilizer, following package directions. If a little is good, a lot is not necessarily better.

Other annuals that look great in a window box include marigolds and petunias. Consider adding some Dusty Miller for its contrasting light blue-gray leaves. If your window boxes don’t get a lot of sunlight, use coleus, impatiens or fuchsia.

Adding some vinelike plants creates a charming effect, as they cascade down between the flowering plants. Consider orange nasturtium scattered between white geraniums, for example, or green potato vines between hot pink geraniums in a black window box.

Herbs are great in window boxes, especially boxes that are outside kitchen windows. Usually there is enough sun and it makes harvesting the herbs for use with a meal really easy — just open your window and pick what you need. There are many herbs that are suited to window boxes such as mints, thyme and parsley. But those that get very tall, like pineapple sage, may block out your view.

These early spring flowering plants may be replaced later in the season with ones that do well in summer and fall. Photo by Ellen Barcel

Unless you have very sturdy window boxes, it may be easier for you to transfer your small seedlings into larger pots and settle those pots into the window box, rather than filling the window box itself with soil. This is especially important if your window boxes are made of wood, which may soon rot away with the damp soil. To deal with this problem, I have liners of a man-made material in several of my window boxes.

For those more exuberant gardeners, you can change the plants in the widow boxes seasonally. Maybe you want mums in the fall or small bulbs in the spring. Deadheading is one chore that annoys me but really should be done with window boxes, since the plants in them are so visible, especially those on the front of your house. So, whether you go for a very formal look, a riot of colors or a way to grow your herbs, consider widow boxes this coming gardening season.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

Lemon Tea Bread

Lemon Tea Bread

Lemony herbs and lemon juice give this bread its flavor.

YIELD: Makes one loaf

INGREDIENTS:

3/4 cup milk

1 tablespoon finely chopped lemon balm

1 tablespoon finely chopped lemon thyme, and/or 1 tablespoon finely chopped lemon verbena

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter or margarine, at room temperature

1 cup sugar

2 eggs

1 1/2 tablespoons grated lemon zest

Juice of two lemons

Confectioners’ sugar

DIRECTIONS: Preheat oven to 325 F. Butter a 9- by 5-inch 3-inch-deep pan. Heat milk gently with herbs, set aside and let cool. Mix the flour, baking powder and salt together in a bowl. In another bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add the lemon zest. Gently fold in flour alternately with the herbed milk, until the batter is blended. Put the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out dry. Remove from pan onto wire rack that is set over waxed paper. Pour lemon glaze (juice of two lemons and 2/3 cup confectioners’ sugar) over the still-hot bread. Garnish with some freshly grated zest.

Lavender Olive Oil Cake with Honeyed Ricotta

The lavender honey gives this cake a fresh, slightly floral aroma, but you can try using different types of honey in this recipe to subtly vary the flavor.

YIELD: 8 to 10 servings

INGREDIENTS:

Pillsbury Baking Spray with Flour

1 3/4 cups Pillsbury BEST All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon finely grated orange peel

1 tablespoon culinary lavender, crushed, plus additional 1 to 2 tablespoons for garnish

1/4 teaspoon freshly ground black pepper

2/3 cup plain yogurt

3 large eggs

2/3 cup Crisco Pure Olive Oil

1 teaspoon vanilla extract

3/4 cup heavy cream

3 tablespoons honey

3/4 cup ricotta cheese, at room temperature

DIRECTIONS: Heat oven to 350 F. Spray a 9- by 5-inch loaf pan generously with baking spray; set aside. Combine flour, baking powder and salt in a small bowl. Whisk together sugar, orange peel, lavender and pepper in a large mixing bowl until evenly distributed. Add yogurt, eggs and olive oil; continue whisking until smooth. Whisk in vanilla. Add flour mixture and gently whisk in until just combined. Scrape batter into prepared pan. Bake 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely. Whip cream with an electric mixer until soft peaks form. Add honey and continue to whip until stiff. Add ricotta, a dollop at a time, and beat until fluffy. Slice cake. Top slices with honeyed ricotta cheese and sprinkle with lavender.