Costmary is also known as “Bible leaf” and “sweet Mary” and it has become one of my favorite herbs. This hardy, large, and decorative plant with light green leaves nearly a foot long. The flowers are small and yellow and the leaves taste minty. Use them to season meat, cake and in teas.

A good background plant, growing as high as 5 feet, costmary requires thinning. It does best if partially shaded. Although you can start costmary from seed, root division is the best method of propagation.

Not always an easy herb to find, it’s worth the extra effort. Its charming appearance and sweet fragrance along with its history is filled with fascinating tales from all over the globe. Especially interesting is its special place in Christianity.

In colonial times, the costmary leaf served as a bookmark in the bibles and prayerbooks of many devout churchgoers. When the sermon became long and boring and drowsiness set in, the sleepy listener treated themselves to the minty flavor of the costmary leaves in an effort to stay awake. Thus the name “Bible leaf” grew popular.

For more gardening advice and information on growing costmary herb and other herbs, visit our website and download our free e-book entitled Herbs for your Health: How to Grow and Use Them when you sign up for our gardening newsletter

It’s December 28th here and I hope all of you are pouring over your seeds catalogs just as I am. Right now is the perfect time to order seeds before the Feb through March rush. Ordering now will allow you to have the best selection and you’ll be able to start your seeds indoors and have them ready to plant come April 18th (frost free date for zone 6).

If you can’t wait to have fresh herbs for your cooking pleasure, be sure and start some indoors with your own culinary herb garden kit. These kits make it easy to grow culinary herbs.
Assortment of 12 Culinary Herb Seeds Each packet of seed contains much more seed than is needed for the kit. Experiment inside with Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage.

The convenient, no-mess way to start seeds. Just add water – pellets expand to form pot and soil in one. Canadian sphagnum peat moss provides a rich, high quality growing environment. Transplant directly into the ground or larger containers-minimizes transplant shock and root damage.

What better way to add zest to your foods without salt!

It’s very easy to grow. The narrow-leaf variety, such as the Tennessee coneflower, is the best variety to use in making tinctures.

Tinctures are simply made from alcohol and powdered herbs. The alcohol extracts the herbs’ active ingredients. Mix 1/2 cup powdered dried herbs with 2 cups (500 ml) brandy, vodka, or gin. Mix ingredients together in a glass bottle and allow to steep in a warm place for several weeks, shaking occasionally. Strain, then store in a cool, dark place. Use about 9 drops either straight or mixed in 1 cup (250 ml) of hot water. These keep a long time because of their alcohol content. (Encyclopedia of Herb Gardening)

Plant in zones 3-8 in full sun. Echinacea is drought tolerant once it’s established. Add it to your potager garden or your perennial border.

Grab a free download of our newest book Herbs For Your Health: How to grow and use them by visiting our website at Mid South Gardening Advice.com

Lemon grass is good for drying and using in herbal teas, but if it gets frozen before you harvest it all, you’re in trouble. I usually cut the whole thing back to the ground and hang it in bundles for drying. Then I use it in potpourri and teas. It’s wonderful used in combination with lemon verbena and lemon grass for a healthy refreshing tea.  Simply take equal amounts of each and steep in hot water for 3-5 minutes.  It’s great hot or cold.

You can grow it or transplant it into a container and bring it inside if you like. I have never tried this myself since it get about 4 feet tall and wide. There’s just not enough room in our house for that large of a plant.

If you have never tried lemon grass before, be sure and look for it at your nursery next spring and give it a try. It makes a very handsome planting in the landscape. If you want to learn more about growing and using herbs, sign up for our newsletter and receive our latest e-book Herbs For Your Health: How to Grow and Use Them.  Follow this link to receive yours instantly www.MidSouthGardeningAdvice.com

You can be a part of the members-only AHS Seed Exchange Program by sharing seeds from your garden with other members of the Society.

Those who donate seeds get first pick from the list of seeds, which will be available on the AHS’s website at www.ahs.org in early January.

Remember, you must be a member to participate so visit their website at www.ahs.org to join.

For more information on our trip to Carnton Plantation, please visit our website at

www.MidSouthGardeningAdvice.com

Filled with vegetables, fruit, flowers, and evergreens, it was a true delight.

If you want to view the gardens, take a peek at this video I put together after my tour.

Be sure to comment, rate, and share the video!

It was a big hit so I thought you might like to try it too. It’s a great way to use the bounty of your garden.

Apples with Anise Hyssop

24 anise hyssop leaves (washed)
1 cup water
1/2 cup honey (or sugar)
2 large apples peeled, cored and thinly sliced

Harvest your anise hyssop leaves from the top half of your plant. These have more essential oils and thus more flavor. Rinse off and let dry on a paper towel. Next, bring water and honey (or sugar) to a boil. Reduce heat and add anise hyssop leaves and simmer for ten minutes. Remove leaves and add thinly sliced apples and cook for 10 – 15 minutes or until done.

That’s it!

If you try it, let me know if you like it!

To harvest your rosemary,  or most any culinary herb for that matter, be sure and harvest just before the buds open if possible.  This is when the concentration of essential oils is greatest.   Of course,  you may harvest most anytime, especially rosemary, by simply snipping a few fresh stems that are about 6 inches long throughout the growing season.  Use fresh or hang to dry.

To use rosemary in dishes, snip a branch, rinse off and pat dry.  Then, pull off the leaves and chop well.

I hope you enjoy the recipe for Rosemary Chicken below!

For a free e-book on growing and using your herbs, please visit our website at www.flowers-plants-gardening-advice.com

It’s dedicated to the promotion and education of the use of herbs through educational programs, research, and the sharing that goes on between its members.

If you are interested in herbs, then you qualify to join. Benefits include discounts on herb and garden books, as well as on merchandise, and access to HSA educational programs and library.  Not only that, but you receive a 50% discount on a 1 year subscription to The Herb Companion magazine, reduced admission to many public gardens and arboretums, plant profiles, early access to The Society’s Seed Exchange and much more.

For more information on joining the Herb Society of America, please visit their website at http://www.herbsociety.org/.

If you would like to learn more about using and growing herbs through a free e-book I just published entitled Herbs For Your Health: How to Grow and Use Them, please click on the above link or visit our website at http://www.MidSouthGardeningAdvice.com/.  With  124 pages of charts, pictures, and growing information, you are bound to find something you like!

Happy Gardening!

A bee skep with a hole cut in the bottom of the handwoven skep in which a strong branch was placed inside, lured the bees to set up housekeeping. Shortly afterward, the bees produced a comb full of wonderful honey

Although used only as decoration in gardens today, there’s still nothing as charming as seeing a bee skep nestled among the sweet smelling herbs.

This is our first year have real bee hives in our garden and it’s been a real joy to see which herbs the bees enjoy.

At the moment, they are loving our Mountain mint and porcelain berry vine (Ampelopsis glandulosa). I love hearing the constant hum of busy bees knowing that we will reap the benefit of their hard work.

I have also noted in my journal that they love the Six Hills Giant mint, chives, anise hyssop, hyssop, sage, and thyme.

I found this herbal honey recipe in the wonderful book called  The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys and thought you might enjoy it. You may use store bought honey if you don’t have your own bee hives as we do to achieve the same effect.

Herbal Honey Recipe
Place a fresh, washed leaf of rose geranium in a small, sterilized, glass jar. Warm the honey, and pour it over the herb leaf. Cap the jar tightly, and allow about 24 hours for the flavor of the herb to permeate the honey. Serve as a sweetener for tea.

If you would like to learn more about growing and using herbs, please visit our website for a free download of my most recent book entitled Herbs for Your Health: How to Grow and Use Them.

Bees love our anise hyssop

Here is our bee skep with a wonderful skep house a friend made for us

Our own bee hives