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 Some herbs were added to the garden this week:

Anise, and the herb, bee balm, along with some sorrel, and also lovage has come back as a seedling for all those who protested its recent decapitation.

A sickly raspberry bush, discarded at a nursery, also appeared and was planted in the Sketch communal plot for recuperation and possible transplanting when

we find our soft fruit spot!

Anise Hyssop or Licorice Mint

Anise: Anise Hyssop or Licorice Mint. Perennial. Member of the mint family. Flowers are purple-blue and blooms June – September.  Can grow up to 1 m. tall. In its natural habitat grows by streams and ditches and in cultivation requires a lot of moisture or it will wilt.

Harvesting: At the start of flowering. Or anytime. Snip the leaves off starting from the bottom of the plant.  For tea, cut whole stems off starting 4 – 5” inches from the bottom of the plant.  Hang upside down to dry. Anise tea (or Licorice Mint tea is excellent for the digestive system. You might want to add the leaves to a general “mint tea” mix for extra flavor.  Fresh leaves can be used in salads. The flowers can be cut on the stem, dried upside down, and then used in floral arrangments. In winter anise can but cut back to a 6” stub. Benefits: Anise hyssop is a favorite of our friends the beest and can repel cabbage moth.

Adapted from various sources including:

The Sorrel looks sad but it has just been planted!

Sorrel: A perennial herb with a tangy flavor. Leaves can be used pureed in soups, pesto and sauces or as is, added to your other leafy greens for a salad (or, of course, on its own). It Greece it is mixed with spinach, chard, as a component in spanakopita. The taste is sharp owing to the oxalic acid it contains: and the older the leaves the sharper this gets. Eat when young! And  don’t overdo it as oxalic acid is toxic. (Note: you would have to eat a lot).

Our sorrel has to get grow first. But next year we might try this!


Sorrel Soup

1 pound sorrel leaves, washed and trimmed of stems
2 tablespoons olive oil
2 large shallots, chopped
6 cups of the broth of your choosing (vegetable or chicken)
3 tablespoons sugar
coarse sea salt
freshly ground black pepper
2 large eggs, free range, beaten

Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.

Using a hand-held blender, purée the soup. Add sugar and season with salt and pepper. Bring to a boil and add beaten eggs.

Whisk vigorously until eggs have dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream.  Provides 6 servings.

 Recipe courtesy of


July 12 – Fort York hosts the Spacing Roadshow.  7 pm. $5.

Discussions on Urban Design, architecture and community building.

August 13 & 14th The Conscious Food Festival is back at Fort York doing what it does: spreading the world on the connection between what we put on our plate and the state of the planet.

Access to plots will be available during that weekend.


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