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Beth's Backyard was a tiny little backyard nursery business. I grew herbs, perennials, annuals, and vegetable starts to sell at the Moscow Farmers’ Market. I set up this website to provide information about these plants and to share some of the neat gardening things that I have learned or read in books and magazines. We finally quit the farmer’s market because it tied us down from the 1st of February through October. So, now we are doing other things. However, I decided to leave the information about plants on the website.
Please take a look at some of the other things we are doing. There will be updates from time to time.
Thanks
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Annuals, Herbs and Perennials, Xeriscape..., Neat Idaho Campgrounds, Hoop House, NP540GL Project, and Other Stuff pages are working. The others are under construction. (Also, these web pages were designed for use with Microsoft Internet Explorer. Mozilla Firefox also seems to work even though it is kind of picky about stuff.) |
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Do you need a temporary hoop house for your tender tomatos or veggie starts in the spring? Check out our simple hoop house design. You can eaisly do it your self. Or,if you are in the Moscow area, we can do it for you. Click on Hoop House.... at the left of the page. |
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Spooks on the Power System. Click on Other Stuff at the left and go to EE Topics. |
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Warrington's Equations. Click on Other Stuff at the left and go to EE Topics. |
If you want butterflies to visit your garden consider planting herbs for all stages of their life cycle.
Larval Foods: Borage, Dill, Fennel, Kinnickinick, Marshmallow, Nasturtium, Parsley, Sorrel, Violets
Nectar Plants: Anise Hyssop, Bee Balm, Chives, Echinacea, Evening Primrose, Garlic, Horehound, Hyssop, Lavender, Mints, Oregano, Rosemary, Sage, Thyme, Yarrow
From: Carlson, M. 2000. Herbs for the Pacific Northwest. Steller Press Limited, Vancouver, British Columbia. pages 30-31. |
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Recipe of the Month |
Herb of the Month |
Herbes de Provence This is a basic recipe for a favorite spice blend of southern France. Use it for fish, game, red meat, poultry, vegetables, sauces, and pizza. This recipe uses dried and lightly crushed herbs.
- 3 tablespoons oregano leaves
- 3 tablespoons savory leaves
- 3 tablespoons thyme leaves
- 2 tablespoons lavender flowers
- 1 teaspoon basil leaves
- 1 teaspoon rosemary leaves
- 1 teaspoon sage leaves
Combine all ingredients, and mix well. Store the mixture in small airtight jars away from sunlight. Makes about 3/4 cup.
From: Kourik, R. 1998. "Herbes de Provence" in National Gardening, March/April, page 20-22. |
English Lavender
The flavor and smell of English Lavender is the sweetest of all the lavenders. It is also the hardiest of the lavenders. The blossoms are the parts mainly used in recipes. The flavor is intense and they should be used sparingly. Too much lavender can taste soapy. Lavender with darker flower buds are said to be more flavorful. Click on Lavender
Lavandula angustifolia 'Hidcote'
From: Small, E. 1997. Culinary Herbs. NRC Research Press, Ottawa, Ontario, Canada. pages 309-316. |
Herbs can be helpful in treating minor health problems, but always see a physician for major ailments or if you are taking medications.
©2001 Beth's Backyard
Questions?
beth@bethsbackyard.com
Beth's Backyard
PO Box 9959
Moscow, ID 83843
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