“A man taking basil from a woman will love her always.” – Sir Thomas More
Laura Young news@greenepublishing.com When my lavender seed packs arrived in the mail, I was surprised to learn that they require light to germinate. What? Usually seed planting instructions tell not only how far apart to place seeds but also how deep to bury them in the soil. Lavender seeds, however, are to be just scattered across sandy, well-drained soil in full sun and pressed to make good contact with the dirt. There is no depth measurement, and covering them can actually promote dormancy, delaying germination. The list of seeds that prefer light rather than darkness to germinate is quite long – more than 100 varieties! Lots of them are flowers and mints, but some herbs that caught my eye were dill and basil. Even some veggies that come with depth recommendations will do fine just being scattered, such as corn, beans and okra. It seems a bit like people being introverts, extroverts or a blend. Some draw stimulation from turning inward, others by putting themselves all out there and still others can get energized either way. When direct sowing this fall, I'll be thinking about not just depth, but light. What to Plant in September: The list for September is theoretically about the same as for August, but I suspect there's a better chance of success as we complete that transition from summer into fall. In North Florida, you can directly sow beans, carrots, onions (bulbing and bunching), radishes, squashes and turnips. September is also a great time to plant wildflower seeds as well as seeds for perennial flowers you want to establish before winter. That's what I'll be doing with the lavender! Transplants to be on the lookout for include arugula, beets, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, Chinese cabbage, collards, endive, kale, kohlrabi, lettuce, mustard, spinach and strawberries. What's Coming Along: Speaking of strawberries, I noticed that mine were blooming again last week. I'm looking forward to watching their growing cycle as they head into the second year. Mustard, squash and cucumber seeds that went in last month are up and doing well, but something ate all my bean sprouts down to nubs. Thankfully, there's time this month to try again. The sweet potato vines appear to be slowing down. I accidentally unearthed one good-sized tuber the other day, so I'm hopeful they are in their final stage before harvest time. What We're Eatin' in September: Basil! Last year I let my basil plants drop their seeds and left the pot alone until spring, when I stirred the surface of the soil and started regularly watering them to get them going. It worked! Now I suspect that the seeds that didn't get covered as much were the ones that sprouted. I also recently bought an African blue basil plant to add to the herb garden, and it's so pretty with a slightly different taste. As a hybrid, it won't produce seeds, but, thankfully, as a perennial it will grow back from the roots each year. The world has around 150 different varieties of basil ,with flavors ranging from sweet to very spicy. I prefer the sweeter end of the spectrum, and we've been enjoying basil many ways for many months. Basil is a common ingredient in sauces, soups and stews, but the herb can also be used to season meat, poultry and fish. I really love Asian style chicken flavored with lots of basil and ginger. Interestingly, basil also can feature in drinks like tea and lemonade. When a person eats basil, it helps sharpen memory, combat colds/flus, reduce stress and remove phlegm from bronchial tubes. Externally applied, it's a treatment for insect bites – that's news to me! In addition, people in ancient Greece and Rome believed basil would enhance love and fertility. As such, it was used in love potions and as a symbol of passion. This may be what Sir Thomas More was referring to when he said, “A man taking basil from a woman will love her always.” So keep that in mind when serving it up! Of course, we're still eating lots of okra, and I experimented with a new preparation on a whim which worked really well. I was reaching for the egg carton this morning when my eye caught the bowl I've been gradually filling up with okra as it ripens. Hmm, I thought, what would okra taste like in an omelet? The answer: delicious! I sliced a tender pod very thinly so it would sauté quickly in the frying pan along with some herbs before pouring in the whisked egg (fresh from a friend's hens!). With a little feta cheese, it all wrapped up nicely in a tortilla for a different kind of breakfast burrito. Give it a try! What's Tempting Me: I'm pretty sure I'm going to shift to a new arrangement inside the garden fence, transitioning from rows to wider beds and going more fully into a “no-dig” approach. This will entail just loosening the soil with the garden fork but not turning it and just layering composted amendments on top but not tilling them in. I'll let you know if this results in healthier soil and fewer weeds, as promised. I know for sure that my bum leg will appreciate less time with the shovel! In the meantime, happy gardening, everyone, whatever method works best for you.