With the weather starting to turn, we have begun the process of putting the garden to bed. It’s been a busy week, and some of the tasks that we are focusing on now include:
- pulling out and composting spent plants
- continued tending of our extended season crops like lettuce and turnips
- sowing cover crops
- harvesting the last push of herbs, tomatoes, onions, golden raspberries and potatoes
- crushing herbs for our greenhouse tea supply
- and planning for fall and winter botanical projects
This tray of lavender and pineapple sage blossoms struck me with their beauty, and I wanted to share the image. We will use both herbs in the coming months for teas and potpourri. The pineapple sage flowers dry beautifully, retaining their vibrant fuchsia hue and the leaves give off a subtle pineapple scent, making it a stand-out in potpourri. And of course lavender, with its relaxing, soothing scent not only looks lovely in potpourri and tastes great in tea, but imparts a lasting, aromatic fragrance, as well.
More to come in the months ahead on how we will use these herbs in many different ways, including learning all about their medicinal properties, their origins and how to successfully cultivate them.