This video talks about how we love to grow herbs to use in the kitchen to change up the flavors for our meals! See more videos & download our free iOS, Android, and web app @ seedtospoon.net See full backyard tour at https://www.youtube.com/watch?v=Y67eQFsLxDs
Honeybees live in colonies with one queen, worker bees (females) collecting food for honey, and male drones. Honeybees are important pollinators for flowers, fruits, and vegetables. Honeybees are disappearing and are so important to try to keep around!
Our favorite way to preserve basil is to freeze it into oil cubes to pull out all winter long! We also occasionally dry the basil leaves, but dried basil doesn’t quite retain the flavor of fresh leaves. By freezing basil into oil cubes, you can simply pull out a cube from the freezer whenever you need it and it makes it so simple and easy to add flavor to your food all winter long!
Japanese beetles, or june bugs, are metallic green with bronze wing covers. The larvae of the beetle, called grubs, are white with a brown head. The adults eat and attack foliage, fruits, and flowers while the grubs eat the roots of your plants.
While we love having our pet rabbit to help with making free fertilizer, wild rabbits can be quite troublesome for your garden. These small mammals like to eat a lot of your greens and can be tricky to manage once they know where the food is. It is important to keep them out of your garden to protect your food!
Aphids are tiny insects that can usually be found in groups on the undersides of leaves and stems. A few aphids can’t do much, but they reproduce quickly, are born pregnant, and can take over a plant in no time at all!
This video is a recording of a workshop we taught at the 2018 OKC Home + Outdoor Living Show with Lori Coats of My Raggedy Herbs about how you can grow and cook with your own herbs. Lori is an expert at knowing how to use culinary herbs to make things taste great and I’m excited to share her knowledge with you all!
We cover the following 10 herbs in detail: basil, chives, cilantro, mint, oregano, parsley, rosemary, sage, tarragon, thyme.
I had a great opportunity to spend some time with Bill Farris at Prairie Wind Nursery in Norman, Oklahoma recently. I learned a lot about cooking herbs and native Oklahoma plants that do well in our extreme conditions and am excited to share what we learned! Bill has been specializing in Mediterranean herbs and native perennials for nearly 30 years and is full of great information.
One of the most common questions I receive is “What should I grow first?”. Here’s what I tell people our strategy was in response: Start with something you like and buy a lot of – We started with kale, spinach, lettuce. These items cost us $10 a week at the grocery store whenever we tried to eat healthy and I loved the idea of having unlimited salad greens in my backyard. I had a feeling it […]