FLOUR

      I have a great respect for a lot of plants due to their beauty and purpose.  One group I am still learning about, mostly because there are so many, is herbs.  The herb I actually remember most from my early years is mint, specifically spearmint and peppermint.  Both, I was told, when planted in a bed, spread like wildfire.  I remember noticing a short stem of one or two mint leaves nestled between ice cubes at the top of a glass filled with tea or likewise resting on a dessert plate.  Both practices I thought were a waste since it ended up being thrown away.  However, I did notice the mint added flavor to that sweet drink and treat as well as looked nice.
     Others were parsley, which was the "green leafy stuff" that sat on my plate I was served when we did go out to dinner.  I recall slipping a piece into my mouth once and attempting to chew it, but I did not like it.  Dill I learned to associate with my least favorite pickle.  Later on I acquired a taste and respect for it.  Rosemary, basil, and oregano became favorites when I began spending lots of time with my next door neighbor and her sisters.  Their father was Italian and tomato sauce eaten at this house was homemade, traditional, and a treat with these fresh herbs.  Spaghetti, pizza, meatballs...anything made using that sauce was just better. 
     Later I became more aware of others like sage used in the Thanksgiving dressing and tarragon as a salad dressing ingredient.  Now I grow several herbs and not only have learned how they taste, but also how they survive.  All of my herbs are grown in containers.  This makes it easier to transport them inside for the winter.  I know people here that leave some outside, but I have only taken that chance with one type.  I have learned that most herbs want a sunny exposure.  Some do not want as much moisture, like bay leaves.  I have a small tree now and only provide a short splash from the hose once a week.  All preferred well drained soil.  Chives are pretty tasty as a baked potato topping, but if they are allowed to flower and those seeds spread, you will have chives everywhere in your garden.  (How do you think I know this? Haha)  Curly leaf parsley was the only kind available when I was young.  Now I prefer flat leaf and actually grow it.  Thyme has developed and matured along my front sidewalk, surviving snowfalls and ice to return and show its bushy texture the following spring.
     I plan to continue learning about herbs.  I would like to make the herbal vinegars, potpourri, butters, and maybe some skin care gifts I read about.  I also want to continue to cook with herbs.  Their inclusion makes any dish taste earthy and fresher.  The recipe that follows and pictured above made a delightful herb-y cornbread-like dinner bread.  I used graham flour instead of whole wheat (because that is what I had).  Also, I did not add crushed red pepper.  I was pleased at how simple this was to make and its depth of flavor.  Plus you must remember that if it is cornbread-like, that means a generous dollop of butter or margarine is necessary.  Try using one of the spreads with olive oil incorporated.  Terrific!

Italian Herb Bread

2 c. whole wheat flour
1 1/4 c. cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. crushed red pepper
1 tsp. onion powder
1/3 c. Parmesan cheese
1 clove garlic, minced
2 tbsp. vegetable oil
2 c. (approximately) water

Combine the dry ingredients.  Mix oil and water (despite the adage that they don't mix).  Stir in the dry stuff, adding a little bit (1 to 2 tbsp.) more water if batter is too stiff.  Spoon into a greased 7x11-inch pan.  Bake at 375 degrees F. for about 30 minutes.  This recipe was taken from Four Centuries of American Herbs (copyright 1993 by Patricia B. Mitchell), a pamphlet I purchased from our 2016 visit to Colonial Williamsburg.  Thank you CW for allowing this pamphlet to be sold.

& FLOWER

     The picture below is Butterfly Milkweed.  It attracts honeybees and butterflies; specifically swallowtails and Monarchs.  Wasps also like it, and one may even see a ruby-throated hummingbird nearby as well.

     My milkweed has been a part of my perennial bed for close to 10 years.  Some summers it has been sparse compared to others.  It does do well in drought situations which is good since mine is near the hot front sidewalk leading to our front door, an area that loses moisture quickly.  I love the vibrant orange color.  The seed pods that appear after blooming remind me of bean pods.  To keep the blooms coming for a while, I pick off the seed pods until late summer.  When you do allow them to go to seed and the pods split, you will see a white hairy blob one day float away from where you pretty flowers once were.  The milkweed seeds are attached to those white silken hairs.  Pretty ingenious way to have more flowers, right?

At left are Black-Eyed Susans.  They are also attractive to bees, butterflies and other insects because of their nectar.  These yellow beauties can flower until as late as October, but mine are usually done in late summer.  I try to get a second bloom from them by cutting back dead flowers.  Some years I have larger groupings than others.  I have had summers where they have not appeared at all.

     The mophead hydrangea is one of my favorite blooming
shrubs.  I love the color pink, but I'm happy that our soil is acidic at this spot so we can have these bluish lovelies.  Actually you can seen how the blue appears, uh maybe periwinkle...adding a tinge of pink.

     Now here is the oddity in our yard.  The top photo shows mopheads on the northeast corner of our yard.  This photo at left shows mopheads on the northwest corner of our yard.  Obviously this area is more alkaline, making the mopheads bloom pink.  When our house was built and the yard was leveled and finished, we ended up with two kinds of soil.

     But then there are the Annabelle hydrangeas.   These appear first with a light green shade to them as you see in top right photo.  Then they become completely pristine white and beautiful, at left.  I have had people comment on their beauty several times when I take a bouquet of the white to farmers' market.  Later they return to green when they mature and dry.