Move those plants, maybe share one too. May 18, 2010

So much to do and the weather, not cooperating!  Rain again the past two days.  The rest of the week is suppose to be nice so time to hurry up get planting.

All the perennials are doing well, okay the weigela could be doing better.  I planted it last Spring and while it did not die and clearly made it through the deer and then the Winter, it doesn’t look great.  The other plants I put in last Spring are going nuts, triple and quadruple the size of their first season.  That’s about right for second year perennials.  “They” say that the third year is the best, and are worry free after that.  Would someone please tell the weigela to get with the program!  Next to the weigela is a Rose of Sharon, taken from a friends yard where they grow like weeds, also not doing well.  So is it the location?  Sure that’s a possibility, both are only in their second year and, although it seems later in the season than it really is (since we had Spring weather early) it really is quite early in the season.

Don’t give up too early on those plants that seem a bit, well, slow.  They may be fine with well established roots but are not flourishing. Leave them be for the season or two ( I’m giving the Weigela till Fall) and if it still seems a bit weak, transplant it to an area of the garden that offers different light or soil.  Don’t freak the thing out, if it’s currently in partial shade, move to partial sun (Yeah it’s different, like partly cloudy vs partly sunny).  If you can, split the plant and try it in two separate locations and see which one does best. By best, I mean to your liking.  Most plants will grow anywhere but flourish in their ideal locations. Some of my plants are not in their ideal locations, but I want it like that.  The French Tarragon in the back gets partial sun and it does fine, looks good and fits the space.  Two years ago I split it and put it in the front with full sun and now it is probably 3 times the size of the one in the back, but I don’t want it that big.  It’s huge,  looks like a bush, and doesn’t really fit the space so I am constantly trimming it back and forcing it behave.  My mother use to say when giving me a recipe, “you’ll know when it’s right”, that use to drive me nuts, “how will I know if it’s right if I never did it before?”.  The thing is, you do know, especially with plants, it’s so obvious when they are happy.  My best recommendation for new plants, or new gardeners, is to buy, or acquire,  2 or 3 of the same plant a put them in different locations throughout the garden and see which of them does what you like. After a season or two you could move them all together, or not.  Having several of the same plants around the garden adds continuity, and perhaps, like with herbs, one plant is for show, one is for use and one is a spare to share or make new plants.   If you see something you like in a friend’s garden, offer them one of your plants in exchange for one of theirs.  It’s a great way to increase your garden variety,  and garden know how in addition to saving money.

I trimmed about 4 inches off the top of the Tarragon in the front on Sunday!

Full Sun – French Tarragon

Partial Sun – French Tarragon

French Tarragon May 9, 2010

I think French tarragon has a very unique flavor.  It’s subtle yet strong.  Well, I know what I mean.  It is often described as anise or licorice flavor, it is that but, I don’t like either anise or licorice and I do like tarragon.

Try This!

Cut carrots in bit sized pieces and boil in a little water with butter and some crushed French Tarragon.

or this!

L’Orange Sauce

2 -3    Tbl finely chopped onions

1          Tbl French Tarragon

1         Tbl Vinegar ( I use rice wine vinegar)

1         Tbl dry vermouth

6         Tbl butter

3         Tbl orange juice

1         Egg

Cook onions, vinegar & vermouth in sauce pan until most of the liquid is absorbed.  Add butter and cook til butter is melted.  Remove from heat.  In a blender on high, mix egg and orange juice. Add tarragon mix and blend on high til slightly thickened.  Cool slightly at room temp then serve over fish.  You can add Mandarin orange segments and slice almonds. Yummy!

Tonight’s dinner; Mahi-Mahi with l’orange sauce and chopped almonds. Yummy!