“Lets go for a walk,” I said to my husband last Sunday.
He looked at me with suspicion. “Is this a walk where you make up a list of chores for me?”
“No, no,” I assured him. “Let’s just take a constitutional while the sun is shining.”
We put on our coats, but he continued to look suspicious.
“Shall we walk around the garden first?” I suggested.
He agreed and didn’t even grumble when I pointed out the rocks that I wanted moved. We mourned over the chamaescypris that the deer had eaten, along with most of the buds on the rhododendrons next to the Cottage Ornee. We cheered that the fence we put up around the raspberries last fall had held up pretty well. Not much to do there.
We noted that little rhubarb buds were poking through fallen leaves. I said the area around the rhubarb bed really needed some work. He agreed.
We looked at the huge limb that had broken off the ancient apple tree at the edge of the lawn. “I guess I’ll have to take the chain saw to clean that up properly,” he said.
“Ummm.” I said. “And don’t forget the big branch that fell on top of the compost pile,” I said starting to smile.
He smiled back. “I’m really glad we’re just taking a constitutional and not working out a chore list.”
We both laughed and set off down the road where no more chores were visible.
We talked about all the signs of spring. I said there were crocuses blooming in front of the Buckland Public Library and that the daffodils there were already nearly 6 inches tall. I pointed out that even in our lawn the daffodils are starting to poke through and the snowdrops are blooming. Rosy peony nubs are just visible. The Sunken Garden still has a five foot drift, but the willow in the corner is full of fat pussies. The season is starting to catch up with the calendar.
Those snowdrops and crocuses are the first blooms of spring, but when I was visiting at Franklin Medical Center this week I was delighted to see a witch hazel blooming near the entry. My companion was confused and knew it wasn’t a forsythia, but didn’t recognize the twirly golden flowers.
I had never noticed any witch hazels in Greenfield before but thought that since Hamamelis vernalis is hardy in zone 5 there must be some around. There are several varieties of witch hazel, sometimes taking the form of a large shrub and sometimes a small tree that can reach a height of 25 feet.
The two native varieties are Hamamelis vernalis which blooms in the very early spring, and Hamamelis virginiana or common witch hazel which blooms in the fall. They like the sun but can tolerate some shade. They are not fussy about soil fertility, but will not thrive when there is drought.
It is their early spring bloom that has always intrigued me. There is not much flowering at this time of the year so March bloom makes them special to start. In addition the unusual flowers which can range from white to yellow to orange to reddish, look like little mops with their string-like petals. The fragrant blooms will last up to 6 weeks or more.
I don’t know the variety of witch hazel growing in front of FMC. It may be the native. However, there are hardy early spring blooming hybrids like Arnold Promise from the Arnold Arboretum which has excellent fragrant yellow flowers and good fall foliage color in shades of yellow, orange and red. It has a vase shape and will be 10 by 8 feet at maturity.
Jelena is considered one of the most notable hybrids. The inch long petals are red at the base, then orange and yellow at the tip. The effect is a coppery glow. This shrub is wide and spreading to about 12 by 12 feet.
Antoine Kort has “clear red flowers which are curled, twisted and crimped” The flowers are fragrant and it becomes a spready large shrub that will grow to 10 by 15 feet.
Orange Encore is a variety notable for its foliage. The leaves are flushed with maroon throughout the season but in the fall the color changes to crimson. To get the best fall color in this shrub that will be 8 by 8 it should be planted in full sun.
Witch hazels tend to grow slowly at first, but once they are established they will grow more quickly. Obviously all of these need to be planted and spaced to allow for their mature size.
There is nothing evil in all these witch hazels. The name may come from its use as a “witching rod” to find water underground.
Native Americans and others used witch hazel medicinally, treating bleeding cuts, and soothing other painful skin irritations and bruises. It was also used in a dilute solution to soothe eye inflammations. In 1886 a factory opened in Essex, Connecticut to make witch hazel to use as an astringent, and you can still buy it today. I noticed that Tom’s of Maine mouthwash includes witch hazel.
As far as I am concerned the real witchery in the witch hazel in that amazing early spring bloom.
Sources: local nurseries; Forest Farm, 990 tetherow Rd, William, OR 97544-9599 www.forestfarm.com; RareFind Nursery, 957 Patterson Rd, Jackson, NY 08527 www.rarefindnursery.com
April 7, 2007
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My friend danced in the sun early this week and said, “This is it. Spring has arrived!”
I hope she is right. We have all been waiting a long time, and the signs are there. The daffodils are just budded in my garden, but in full sunny bloom in Charlemont. The pale gold willows are swaying in the breeze and the herbs are well up in the culinary bed next to my piazza, where they are handy for the demands of the kitchen.
The earliest herb in my garden is a patch of chives. They are very hardy and can be harvested from early spring until late fall. Chives can be snipped and cut finely to add flavor to omelets, salads, and many other dishes as well as providing a tasty garnish to something as simple as boiled potatoes.
Even the globe shaped lavender chive blossoms are edible. They can be snipped and tossed with a green salad giving it color and an oniony piquance. Or you can dry them for arrangements later in the year.
Right next to the chives is a French tarragon plant I bought two or three years ago, fully expecting to replace it as I had for years before. However, it has come through yet another winter and is already sending up new shoots.
It is the tender French tarragon that is in demand by cooks, not the sturdier but less flavorful Russian tarragon. Look at the label carefully when you buy a tarragon plant. One of my specialties is roast chicken so I would plant tarragon for that reason alone, but it is also useful when cooking fish, eggs, and vegetables like peas and cauliflower.
French tarragon grows to about 2 feet tall with fine leaves. It should be harvested and dried the minute you notice a yellowing of the lower leaves.
I grow common thyme at the edge of my piazza where it hides the join between the stones of the low wall and the bricks of the piazza itself. It grows in the sand beneath the bricks which tells you how undemanding it is. It grows low along the ground with small oval leaves. I cut off the blossoms as they appear to keep the thyme in good flavor, but I obviously don’t do a very good job. The thyme has self seeded and jumped to areas of our lawn, making it smell like a restaurant every time we mow the lawn. With the thyme spreading through the grass I have a ready reply when people ask me, in my librarian hat, if I have time to read any of the books I buy for the library. I am able to assure them that I have plenty of thyme. In fact, I always have time for reading!
Next week I plan to stop at the garden center for my annual six pack of Italian flat leaf parsley which is more flavorful that the more decorative bright green curly variety. I no longer grow it from seed. I just love the almost instant border it makes in the herb garden. I can start taking tiny snips after only a couple of weeks. I think it is one of life’s luxuries to have all the parsley you need for flavorings and garnish.
Parsley is a basic herb that is required in many soups, stews and all manner of dishes of every ethnicity. Although many people consider it useful only as a garnish, it is very high in vitamin C. Eat that garnish! It is also a breath freshener. After eating a bowl of garlick-y pasta or soup you can chew a few sprigs to freshen your mouth.
I’ll need a six pack of basil as well. Nowadays there is a whole array of basils in the seed catalogs. There are pesto basils like Genovese, Napoletano and Italian Large Leaf Basil, but there is also Thai Magic Basil, Mrs. Burns’ Lemon Basil, Spicy Bush Basil and many others. It seems to be an important ingredient in many cuisines.
Basil is very susceptible to frost so make sure the weather is reliable before planting. You should start harvesting before it starts to flower. In fact, I pinch off the flower stalks when I see them beginning to form. Basil can be used fresh all season, and dried for use during the winter. In the fall when frost threatens I harvest all the basil that is left and grind it up in the food processor with some olive oil, put it in little packets and freeze it. During the winter I pop one of those frozen packets into soups and tomato sauces for extra flavor.
Last year when I bought a pretty chervil plant which has a sweet anise flavor, I realized that I now had all the required ingredients for an official ‘fines herbes’ mixture. This is a French seasoning made of finely chopped chives, tarragon, parsley, and chervil which is used for omelets, and other egg dishes as well as sauces and marinades.
Basil and thyme will carry me through many other cuisines.
Herbs are not demanding plants. Give them a spot with full sun, soil of ordinary fertility that is well drained and you can hardly fail. Many herbs are such vigorous growers that keeping them within bounds may be your biggest problem..
May 5, 2007
Welcome to the Common Weeder and life at End of the Road Farm. And environs. I follow the seasons and invite you to join me. As Augusta Carter (whoever she may be) said, "You don't have a garden just for yourself. You have it to share."
Pat Leuchtman
