Ron Wilson

Ron Wilson

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Rita is growing herbs this year

African basil - from Ghana and is supposed to be a huge leafed basil. Popular in Afican and Asiana foods. Lots of basil taste with a bit of oregano. Good against some bacteria. 
Marseillais Dwarf Basil - compact French variety with larger leaves than most dwarf basils.
Mammoth Long Island Dill - I plant this every year in between my cutting flower rows and it’s beautiful, fragrant, and seems to mature the same time the cucumbers do for pickling.
Roselles - this is the true medicinal hibiscus sabdariffa. I have used the dried petals in tea for years - beautiful red color, hydrating and cooling and is said to help high blood pressure. 
Double trailing nasturtium - red with yellow centers
Pink beauty soapwort - leaves used to make a nice cleaner. For my household section of herb garden.
Garden mace - perennial small plant related to yarrow, used like the spice mace. Narrow, toothed leaves nice in soups and good pollinator. Deer and rabbit resistant!
Parsley root - grown for its roots and good in soups and stews. 
Stinging nettle - perennial - my herbalist friend Lisa grows this. Can be found in the wild. Tiny stinging hairs neutralized by cooking or drying. Good for arthritis, flu. Good as a compost activator since they contain a good amount of nitrogen. Still used to flavor beer and cordials. 
Crosnes (remember those you gave me?) Very small tubers - from the mint family! sort of the texture of water chestnuts. 
French dandelions - yep - the leaves are lots bigger than the ones in the yard and are less bitter. Yummy layered with potatoes, hard boiled eggs, bacon and a sweet/sour vinegar sauce to cover.

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