An edible garden (Upd. Aug. 09)

Home-grown Organic corn (Aug. 09)

It tastes sweet, and crunchy - I just ate it raw!

Caught a butterfly mid-flight.

Feasting on our Lavender.

Lemon Basil and Torah(?) themed Stained Glass.

Echinacea (Jul. 09)

Lavender

5 inches of rain. In 2 hours! And it's mid-June.

This is New York and, apparently, Summer is here...

Between spells of torrential rain and 60F cold, there is occasionally sunshine. Those interim moments are spent admiring our spoils and cultivating the LHC garden. Everyone is looking to improve their lifestyle, and incorporate healthy eating into their diet; therefore I have finally put my green fingers to work. There is nothing better than plugging in the speakers into the computer, sampling some sounds while zoning into digging, pruning and raking. Barefoot on the grass, sun on my back - there is no better way to unwind.

Last year's garden was a wreck: Having recently bought the house; the back yard was scattered with corrugated iron, fencing and concrete. Plants were sprouting through cracks in the paving, the remaining rose bushes were weak and spindly. One year later, and a Fall of cutting and hacking (tough love); last year's perennials have returned with a vengeance - the Astilbies have exploded into life and are waiting for that particular day to trigger their blooms. The Clematises are climbing and painting the house in pink and purple stars. And the daisies are chasing the sunshine across the sky. This year we decided to plant a myriad of edible plants that can be used for the center: Lavender, Roses, Rosemary. Basil, Chamomile, Spearmint. All can be dried and infused in tea (I add fresh lavender to chamomile to induce sleep), eaten fresh or used in cooking. Basil can be crushed with orange peel and added to almond oil to create an invigorating, immune boosting massage oil. Rosemary oil can be put on your temples and throat to ward off infection... It also goes amazingly well with roast potatoes!

'Climbing Roses'

'Wild Flax'

There are so many ingredients that can be found even in the most urban of gardens. We have found Wild Flax growing under upturned pots - the seeds can be added to semolina and ground to make a gluten-free delicious bread. Easily digestible, high in protein, and rich in Omega oils.

The smell of these roses is incredible. Proper Old Skool. A true classic. These particular Hybrid Tea Roses have a very subtle citrus smell. Rose petals, and rosewater, is an amazing additive to chocolate. The subtle aroma, similarly to chilli pepper, really compliments ANY chocolate dessert; whether it be chocolate mousse, cakes or hot chocolate. I use the leaves and garnish them on lemon meringue pie. But they go perfectly well with an ice-cold lemon sorbet, and a chilled sparkling wine filled with raspberries. Awesome ending for a summer garden BBQ.

'Nasturtium'

Nasturtium w/ flowers (Aug. 09)

Nasturtium leaves need high sun, and damp ground. And this year they have relished the freak weather we have been 'blessed' with. The plants are happy, but my beach-bum mentality has not been fulfilled, and I am craving Vit D! Nasturtium leaves have a wonderful subtle pepper taste and work wonders raw in a salad. In summer they produce vibrant orange flowers (also edible, having an amazing sweet taste, and looking incredible whole to garnish a salad), and in Fall they produce seed pods, which in turn can be pickled with garlic in vinegar to make capers.

Speaking with our resident Acupuncturist and NYC registered Herbalist, Karen Vaughan; she takes me on a tour around the garden, and surrounding neighborhood, listing all the every-day plants and their medicinal uses. Along the sidewalk is Plantain: a volninary herb that can be used as an astrigent on cuts, bruises and burns, and even insect bites. I have an Echinacea plant (I do ask what genus - Karen tells me, but I forget - although she says you can harvest the seed heads, maserate in alcohol. "The more alcoholic, the better. Try Bacardi 151." She says with a smile. We also have Oxalis growing amongst the ornamental plants. Many will disregard this as a weed: it looks similar to clover, has three leaves, but unlike clover, it produces miniscule yellow flowers. The taste is comparable to a bitter lime - perfect for any Israeli salad.

'Lemon Basil'

This particular Basil has an extremely strong bitter taste. I tend to eat these with fresh buffalo mozzarella, sun-dried & sweet-plum tomatoes, drizzled in olive oil. These particular leaves have amazing medicinal qualities: if you are suffering from headaches or toothaches: chew a few of these leaves for their analgesic effects. They even freshen breath (just make sure you check your teeth in the mirror before you go on your date...)

'Fat Sparrow'

(I haven't eaten these... Yet)

The sweetcorn, clover and potatoes are coming on nicely too. The BBQ awaits, and we'll be sure to use the garden to it's fullest. Please send me an email with any medicinal uses, and other culinary delights you may have that I can use on my blog.

Peace - and good eating,

Greg