Rosemary (Rosmarinus officinalis) has been used in the home since Roman times and old herbals tell of the many properties of the plant. It is the herb of remembrance and friendship and is supposed to stimulate the mind. An evergreen shrub it can be grown easily in any container herb garden given a sheltered position for although it comes from the Mediterranean it will tolerate some degree of frost.
It flowers early in the year at the end of winter. In the kitchen it is the traditional accompaniment for roast lamb and can be used to flavour a number of other dishes.
If you ever visited Europe, flower-minded or not, you returned with enthusiasm for the window boxes they have seen-the red geraniums in Germany and Austria, the tuberous begonias of Switzerland… So think how beautiful cities might be if private houses, railroad terminals, apartment houses, department stores, and office buildings could all be decorated with window boxes.
Europeans have had rich experience in growing plants in boxes. We see them high above the streets of London, Dublin, Copenhagen, Paris, Rome, Vienna, Heidelberg, and Geneva. Along narrow, winding streets, they are a charming decoration throughout the growing season. In spring, daffodils, tulips, hyacinths, pansies, wall flowers, and English daisies appear in profusion; in summer, geraniums everywhere radiate their dependable brilliance.
The group of nuts include walnuts, hazelnuts, almonds and chestnuts. The nuclei of these fruits are generally surrounded by a membrane which is need to be removed before storing. Chestnut is well known as delicious fruit which is real symbol of fall. Its pleasant aroma fills your garden. Used to eat baked, boiled or as an ingredient in cakes. Edible Chesnuts baked for 30 minutes and peeled. Chestnuts are harvested in the fall, and the fruits are removed from the prickly shell.
Before storing chestnuts need to put into the water and leave for 2 days. If chestnut fade to black, it should be removed, and the rest needs to dry and store in a dry place.
Cabbage should be planted to mature during cool weather. You can grow spring and fall crops where the cool but frost-free growing season is five months or more in length. Cabbages need a sunny site and firm soil. Prepare the soil in fall by adding well-rotted manure or garden compost and then leave it over winter to consolidate. Before planting cabbages, make sure the soil is well firmed by shuffling along the surface on your heels, then rake it flat.
Cabbages contain a fair amount of vitamin C with smaller quantities of vitamins A and B and also calcium and iron. Cabbage can ward off such ailments as stomach ulcers, headaches, arthritis, heart disease, Alzheimer’s, and even cancers. For any of you that suffer from sore muscles, cabbage has wonderful anti-inflammatory properties, due to amino-acids it contains.
Viburnum x bodnantense “Dawn” is an upright, somewhat untidy deciduous shrub with oval leaves. For the longest time clusters of deep pink buds on the bare stems open to reveal delicate, very fragrant flowers. Common name is Bodnant Viburnum.
It is characterised by its numerous and densely packed 7.5cm (3in) clusters of rose, pink or blush white blooms, appearing in winter and very sweetly scented. In cold gardens bushes flower from January to March, but in mild winters they bloom from October to March with a short break. This is the period which which these plants shine, during the summer they are background fillers for the most part. These are easy plants to grow requiring moist well drained soil. The best blooming is produced in dappled to full sun.
Sages (Salvias) are a large group of plants including annual, biennials, perennials and shrubs that are found in many gardens. Some are hardy, others that come from the tropics are greenhouse plants. The common sage, Salvia officinalis, and its varieties has been the best culinary herb for centuries and was formerly used in herbal medicine to treat many diseases.
An evergreen perennial or subshrub the leaves are often dried and stored for use and it is the main ingredient in sage and onion stuffing, a traditional accompaniment for roast poultry. It is also used to flavour fish, meat and cheese dishes.