Morgan Botanicals

I love sea kale: not only for its edible shoots, leaves and flowerbuds, but for its ornamental presence in the perennial garden as well. Sea kale was quite the rage in the late 1700's but sadly has lapsed into minor-vegetable status. I personally like having a garden made up of unusual plants with multiple edible parts. I enjoy tucking perennial vegies here and there into the landscape border.

Sea kale (Crambe maritima) is a clump forming perennial growing about 3 feet high and wide. The plants grey-blue foliage is much like true kale (Brassica oleracea), but the flowers are white and produced in large masses. I think it's a beautiful plant in any garden as well as the vegetable garden, as these plants can provide good harvests for up to 10 years.

The main crop of sea kale is in the spring shoots. The blanched asparagus-like shoots are cut at 6-9 inches and have a slight hazelnut flavor. The flowerbuds, resembling broccoli heads, are not only beautiful and fragrant but also have very good flavor. The leaves of first and second year plants can also be eaten, and taste like collards. In the fall, after flowering is complete, the leaves of more mature plants can be eaten. Roots can be used raw or cooked, usually boiled or steamed like asparagus and served with butter.

Sea kale is hardy to Zone 4 or colder, and also succeeds in Mediterranean climates as well as South to about Zone 8 on the East Coast and cooler summers on the West Coast. You can easily propagate by division or multiply by using root cuttings. But, like asparagus, sea kale is slow to grow the first and second year, and should not be harvested until the third year. This perennial thrives in a rich fertile soil and performs best in full sun.

Although sea kale has never achieved commercial success, it's still an enduring vegetable and well worth the space in your garden.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Tomatillos are perhaps one of my favorite and most prized fruits. They're not only fun to grow (as they are incredibly beautiful plants) but they are rich in flavor and yummy to eat.

This native of Mexico, which is much like a tomato, dates back to at least 800 B.C. and has for a long time been cultivated there, but has never really caught on elsewhere. For a plant which is so rich in flavor, productive and easy to grow, this is surprising. In Mexican cuisine the tomatillo is important, replacing tomatoes which have come to be used in their place in other countries, particularly in salsa or other sauces for meat. I love how they impart a unique tanginess which tomatoes never quite attain.

The tomatillo is a member of the Solanaceae family (the nightshades: tomato, potato, eggplant, ect.) and should be taken into account for your crop rotation plan. Physalis ixocarpa and phladelphica are the most common varieties grown but there are several. Most nurseries sell Physalis ixocara as the principal Tomatillo species. But, you can find many varieties of seeds which may include large yellow or green fruits as well small purple ones.

If you have never grown tomatillos before just remember that they are sun loving, warm weather crops and love the heat. You'll want to choose a site that gets full sun and has well-drained soil that’s not too rich. A pH reading that’s close to neutral (7.0) is good for them. Simply water and feed while fruits are forming. I pick my tomatillos as soon as they are large enough to be useful and continue picking until frost.

So for those of us who are picking our tomatillos right now (and I say this in pure excitement!) thank goodness there are so many ways to use this abundance of fruit. I myself enjoy salsas, verdes, fried, or any where I want some tang.

Here is a simple and delicious recipe for Tomatillo Jam - Enjoy!

 Tomatillo Jam

1. Follow basic instructions for Jam making. (cleaning jars and preparing canner)
2. Finely chop or grind tomatillos. Measure exactly three cups into saucepot and add lemon juice.
3. Stir in sugar, add butter if desired, (this reduces foaming) and bring mixture to full rolling boil on high heat, stirring constantly.
4. Stir in pectin and return to full rolling boil and boil for one minute, stirring constantly. Remove from heat and skim off any excess foam.
5. Ladle jam quickly into clean jars, filling to within 1/8 inch of tops. Wipe, seal and place into canner. Water must cover jam jars by at least and inch.
6. Cover and bring to gentle boil. Process 10 minutes. Remove jars and allow to completely cool. After cooling, check for proper seal, if lid springs back refrigeration is necessary.

As always, please email any questions to herbalist@morganbotanicals.com.

Follow me on Twitter - MorganBotanical 

Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

There is a sense of excitement that comes from growing something new in your garden each year. Why not explore your creative side and plant something unusual this year. I've put together some extraordinary vegetables with unusual flavors that will be worth the extra effort it takes to find these magnificent plants.

• Asparagus Bean, also know as yard-long bean. A beautiful addition to any vegetable garden, and as good to eat as they are strange to behold. Easy to grow, produces abundantly, and has a pleasing taste all their own.
• Borage is not the prettiest of plants when mature but useful to say the least. Leaves possess a mild, cucumber-like flavor guaranteed to perk up any salad.
• Burdock doesn't need much water and is easy to grow. Slice the roots up for refreshing, sweetish, unusual aromatic flavor in stir-fry dishes or soups.
• Chayote is low in calories and high in trace elements plus a good source of fiber. This vegetable pear is a tasty stand in for asparagus, or use it as you would potatoes or French fries.
• Dandelion is enjoyable all year, and a closer look at its nutritional value should persuade you to do just that.
• Horseradish root is useful both as food and medicine. Cook as you would parsnips or spice up a pot roast or baked ham. In the spring, the first leaf shoots of the plant can be picked for an unusual and pungent potherb.
• Jicama tastes very much like water chestnuts, but with a slight hint of sweetness. These tubers can be used in a multitude of ways.
• Luffa is a member of the cucumber family and is seldom seen growing in America, but spa-bathers and boat scrubbers are undoubtedly familiar with this sturdy "vegetable sponge." Grow some to scrub your veggie's!
• Nettle if handled with care will make a valuable addition to you garden. Arm yourself with gloves and harvest away.
• Orach has a mild flavor and contains much less acid than most other types of spinach. Add to quiches, roll up in crepes, toss into soups, or enjoy this delicious vegetable by itself.
• Rocket is an excellent late crop with the flavor quite distinctive- sharp, spicy, pungent. Enjoy it at its best raw in salads.
• Salsify has a multitude of uses. These roots can be baked, boiled, fried, or served in soups.
• Scorzonera is delicious served hot with melted butter or a cream or mushroom sauce. But like Salsify can be baked or fried as well.
• Sea Kale shoots have a delicate, nutty, slightly bitter flavor. They are yummy when eaten raw with cheese or in salads, or prepared like asparagus.
• Skirret responds well to interplanting with salad crops such as radishes, onions, and leaf lettuce. Boil these roots up with salt and mash like potatoes.
• Tomatillo's are the first cousin of the ground cherry. These sticky green berries are the perfect accompaniment to any Mexican dish.

Please email any questions to herbalist@morganbotanicals.com.

Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Jessica Morgan, M.H.

Making and using compost is not only a life-changing experience, but it is the world's best soil conditioner. I use my spent tea leaves as compost for my house plants; cactus, succulents, and herbs, plus I toss them in the garden. Tea leaves are full of Nitrogen, which is always needed for the healthy growth in plants. Its been known that by putting them in the soil that it helps with color development in flowers too, especially in red varieties.

I throw all my spent leaves either in the compost bin or directly on the garden as mulch. Both are very beneficial.

Using tea compost on your garden means:

    * You’ll spend less time weeding and watering your garden

    * You’ll need to use less artificial fertilizer in your garden

    * Your soil will be healthier, so you’ll grow healthier plants

    * You’ll save time and money

    * You’ll be keeping green waste out of landfill

All Morgan Botanicals loose-leaf teas, baths and soaks are compostable, it’s even on the labels! Look for Morgan Botanicals herbal products here at Local Harvest. So next time you buy tea, whether loose leaf or in tea bags, don’t forget to toss it in the garden. Does any one use their brewed leaves for anything interesting? I would love to hear your comments.

Please email any questions to herbalist@morganbotanicals.com

Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.