A timely piece by Anne Wareham, about the hellebores that are starting to bloom.
We probably all love hellebores, but some people seem to like them leafy and some people like them naked. And sometimes the plants themselves seem to come kind of in-between. Aren’t they glorious? So why de-leaf? The biggest reason may be Leaf Spot. I really know nothing about this – we may have it, or…
– Guest post by Rose Strang. Firstly, thanks Neil for hosting this interview on your excellent blog! Let me introduce myself – I’m an artist by profession and an occasional perfume reviewer for L.L.M. Edinburgh. Last month I interviewed Imogen Russon Taylor, owner and founder of Scotland’s first perfume house, Kingdom Scotland. Since L.L.M. isn’t […]
Doesn’t this look and sound delicious? It is a fragrant salad devised by perfumer Ezra Woods, whose brand is “Regime des Fleurs.” The recipe is in this article from the NY Times’ “T” Magazine: A Perfumer’s Fragrant Flower Salad.
I have been shrinking the size of my already small front and back lawns steadily over the years, although I’ve been doing that by expanding traditional flowerbeds, adding wildflowers, and creating small groves of understory trees that include native dogwoods. I do still love and plant non-natives, but I try also to plant consciously to attract and support birds, pollinators, butterflies. I inherited a garden full of old, well-established azaleas and have left them, but have started underplanting them with plants like pink evening primrose and native ferns, and adding native azaleas to their numbers. I am fortunate in that I live in an historic neighborhood where every house and garden looks different, and creative gardens are prized. I can think of more than one home where Benjamin’s prairie garden would fit right in!
I live in a Southeastern state that is not particularly progressive, but one thing it does very well is to use roadside plantings to cultivate meadow-like swathes of native wildflowers. I appreciate both the beauty and the effort.
Having enjoyed several visits in recent years to Kew, I recently bought a book called “The Plant Hunters”, by Musgrave, Gardner and Musgrave. (There are several books with that title). It is the story of several of the most legendary botanical explorers, who brought back exotic plants previously unknown in Europe and England, including many that I saw this summer in The Lost Gardens of Heligan. Fascinating!
Hundreds of thousands of us enjoy gardening and visiting famous parks and gardens. Yet few of us, as we admire the beautiful and diverse range of plants around us, stop to wonder where they come from, and fewer still think about how these plants came to be here in the first place.
How many of us, for example, know that the explorer who found over 300 rhododendron species was one of two survivors of a party attacked in a rebellious uprising and had an escape worthy of a member of the Special Forces; that the man responsible for establishing the tea industry in India single-handedly fought a gun battle with pirates while running a high fever; that the plant hunter who introduced many conifers to our landscape was gored to death by a bull; or that the discovery of the Himalayan rhododendrons resulted in a kingdom being annexed into the British Empire?
While I was in the UK with my family, I tried for the first time the most divine drink: Fentimans Rose Lemonade. It is delicious on its own — it really smells like roses and tastes the way roses smell! And it’s pink! Just lovely.
When we got home, I found a local store that carries it. Hurray! Bought two large bottles and promptly started to think, what else can I do with this yummy beverage? Aha — a summer cocktail! So I made one up. I am posting the recipe on my “Old Herbaceous” blog because Fentimans refers to its Rose Lemonade as “botanically brewed” and describes its composition as “fermented botanical lemon drink with herbal extracts”; and because the cocktail is based on Hendrick’s Gin, a small-batch Scottish gin infused with rose and cucumber extracts, plus other botanicals: “Hendrick’s wondrous botanical signature consists of flowers, roots, fruits, and seeds from the world over. They function to complement and set the stage for our delicious duet of infusions: rose petal and cucumber.”
So here is the recipe for what my daughter calls “Rosie the Riveter”, although I’m trying to think of a more romantic, ladylike name to match the pale pink color with light green accents; and there is already a different cocktail named Rosie the Riveter, which I only discovered after I came up with mine and Googled the name. Maybe I’ll call it “Scepter’d Isle”, after Shakespeare and the gorgeous David Austin English Rose of that name, inspired by Susan Rushton’s beautiful photographs! What do you think?
Old Herbaceous’ Rosie the Riveter Cocktail (or Scepter’d Isle):
Fill a tall glass halfway with ice (cubes or crushed).
Add one jigger of Hendrick’s Gin.
Fill the rest of the glass with Fentimans Rose Lemonade.
Add five drops of rose water, 1-3 thin slices of cucumber, one sprig of fresh mint leaves.
Next stop: the bar “Fragrances” at the Ritz-Carlton, Berlin, which serves cocktails inspired by legendary perfumes. I’ve never been there, have you?
I spent the whole month of May posting about lily of the valley-based fragrances on my other blog, Serenity Now, in a series I called “May Muguet Marathon.” While I was doing that and reading a lot online about lilies of the valley, I came across a variety I have long wanted to try in my own garden, Convallaria majalis “Bordeaux.” It was on sale, so of course I bought 40 pips! My teenaged son helped me create a new planting bed for them by spreading many cubic feet of mushroom compost on top of the clayish soil between several old azaleas and the base of our house’s front terrace, a partly shaded area that is well-watered by our in-ground sprinkler system. He turned it in for me; I hope this will provide a suitable habitat! Lilies of the valley do not become invasive here in the South as they do further north; in fact, sometimes they struggle. Fingers crossed that “Bordeaux” finds a happy home here!
I also bought some pips of Convallaria majalis “Prolificans”, which many sellers describe as “double-flowered”, but it is not a true double flower, as can be seen in this photo:
Rather, it has clusters of tiny, single flowers that dangle together from the main stalk, creating the look of double flowers. The true double-flowered lily of the valley is “Flore Pleno”:
I hope my new lilies of the valley find themselves happy in their new home and spread profusely! I would welcome what plant-hunter Reginald Farrer described as “the worst of all delicious weeds when it thrives.”
I love this post from Bois de Jasmin about making potpourri and scenting closets and drawers with lily of the valley! Sadly, I cannot grow it in such abundance here that I can try this out. But my sister who lives in New England has a huge patch of lilies of the valley outside her house where they grow like weeds, so maybe I can get some from her next time I am there in May.
In honor of this January weekend’s blizzards and storms, and feet of snow in much of the Northeastern United States, as well as the new season of Downton Abbey airing this month, this week’s Saturday Snippet is from “The Head Gardeners; Forgotten Heroes of Agriculture”, by Toby Musgrave.
Ornate conservatories or winter gardens were an adjunct of any garden that claimed to be of note. They were sometimes attached to the house or detached and set in the pleasure grounds. These great glass structures were home to many exotic and tender new arrivals brought from jungles and tropical regions across the world. Indeed, be they tendder, half-hardy or hardy, the wealth of new plants brought to Britain by the plant hunters excited botanists and garden-owners, and provided head gardeners with a constant onslaught of challenges. These expensive treasures required careful and skilled nurturing to survive. Often in the vanguard of those attempting to cultivate such tricksy rarities, the head gardener had to rely on his experience, a modicum of experimentation and an ability to learn fast.