There is something wonderfully reassuring about a garden with bones.

A path. A center line. A few simple beds. A pattern you can understand at a glance.

That is the charm of the herbal parterre.

The word parterre comes from the French idea of a garden “on the ground.” Traditionally, a parterre is a formal garden laid out on level ground, with beds divided by paths or gravel and often edged with low hedging.

But do not let the formal name frighten you.

A beginner’s herbal parterre does not need to be grand, expensive, or difficult. It can be as simple as four small beds with a cross path between them. It can be built with bricks, gravel, cedar boards, clipped thyme, lavender, boxwood, or even plain mulch paths.

What makes it a parterre is not luxury.

It is order.

Why Herbs Love the Parterre

Many of our favorite culinary herbs like sun, air, and well-drained soil. Most herbs prefer at least six hours of sun, and drainage is one of the most important factors in successful herb growing.

That makes the parterre a natural home for them.

The open pattern gives herbs room to breathe. The paths make harvesting easy. The clear beds help the beginner see what is growing where. And because the garden has a simple shape, even a small collection of herbs begins to feel intentional.

A rosemary plant in a random corner may look lonely.

A rosemary plant at the end of a path looks like a decision.

Start With the Cross

The easiest beginner parterre begins with a cross.

Imagine a square or rectangle divided into four beds. A path runs north to south. Another path runs east to west. Where they meet, you can place a pot, birdbath, sundial, low urn, small obelisk, or simply a round patch of gravel.

That center point gives the garden focus.

From there, each bed can have a purpose:

Bed One: Mediterranean herbs such as thyme, oregano, sage, rosemary, and lavender.

Bed Two: Softer kitchen herbs such as parsley, chives, basil, and cilantro.

Bed Three: Tea and fragrance herbs such as lemon balm, chamomile, anise hyssop, and mint in containers.

Bed Four: Pollinator herbs and flowers such as borage, calendula, dill, fennel, and nasturtiums.

This is not a rule. It is a beginning.

The real goal is to make the garden readable.

The Secret Is Repetition

A parterre becomes beautiful when something repeats.

You might repeat lavender at the four corners.

You might repeat chives along the edge of each bed.

You might use creeping thyme near the path, sage in the middle, and taller herbs at the back.

Beginners often make the mistake of buying one of everything. That can be fun, but it can also make the garden look jumpy. A parterre asks us to slow down and repeat a few good plants.

Three lavenders will usually look better than one lavender, one rue, one feverfew, and one mystery plant that lost its tag.

Keep Mint in Its Place

Some herbs are enthusiastic. Mint, lemon balm, and oregano can spread quickly in happy soil.

That does not mean you cannot grow them.

It means you should give them boundaries.

For a beginner parterre, grow mint in a pot sunk into the bed or placed at the corner of a path. Lemon balm can also be grown where you can cut it often. The more formal the garden, the more important it is to manage the wanderers.

A parterre is not a prison.

But it does ask everyone to behave at the table.

A Beginner Planting Plan

For a first herbal parterre, try this simple combination:

Lavender for structure and scent.

Thyme for low edging.

Sage for silver foliage.

Chives for early flowers and kitchen use.

Parsley for green freshness.

Basil for summer cooking.

Calendula for color.

Dill or fennel for height and pollinators.

This gives you fragrance, kitchen use, flowers, and texture without becoming overwhelming.

Paths Matter More Than You Think

In a parterre, the paths are not just empty space. They are part of the design.

Use paths wide enough to walk comfortably, kneel, harvest, and carry a basket. Gravel gives a classic sound underfoot. Mulch feels softer and is easier to change. Brick or stone gives permanence.

The beginner should not overbuild too soon.

Lay out the garden with string, hose, or temporary stakes first. Walk it. Carry a watering can through it. Bend down as if cutting thyme or basil. The garden will tell you if the paths are too narrow.

The Joy of the Herbal Parterre

The herbal parterre is a beautiful starting point because it teaches three lessons at once.

It teaches design.

It teaches plant care.

And it teaches daily attention.

You notice when the lavender needs pruning. You notice when basil wants pinching. You notice when the thyme is spilling over the path in just the right way.

The parterre is not merely a place to grow herbs.

It is a little school of order, scent, and usefulness.

And for the beginner, that may be the perfect place to begin.

Until next time...

I am...

Phil Wilson...

and Here’s to sharing our herbal life-style with you!

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A Simples & Worts Look at the Tart, Ruby Dust of the Herbal Kitchen

Some herbs whisper.

Sumac wakes up the room.

It is red, tangy, earthy, bright, and a little wild.

A pinch of sumac over a plate of cucumbers, tomatoes, grilled fish, roasted chicken, onions, yogurt, or warm bread can make the whole dish feel more alive.

It has the brightness of lemon, but without lemon’s wetness.

It has the color of paprika, but without paprika’s smoke or sweetness.

It has the old-fashioned usefulness of a true kitchen simple: one plant, one flavor, many uses.

At Simples & Worts, we love herbs and spices that help people cook more beautifully without making things complicated.

Sumac is one of those gifts.

It is not loud in the way chile is loud.

It is not sweet in the way cinnamon is sweet.

It is not soft in the way parsley is soft.

Sumac is sharp, red, dry, and lively.

It is the herb-garden equivalent of opening a window.

What Is Sumac?

Culinary sumac is made from the dried, ground fruit of certain non-poisonous sumac plants.

The spice is often associated with Middle Eastern, Mediterranean, and North African cooking, where it brings a sour, lemony brightness to food.

In the kitchen, sumac is used much like a finishing acid.

It can replace or support lemon juice.

It can brighten rich foods.

It can wake up roasted vegetables.

It can make onions taste sweeter.

It can make yogurt taste fresher.

It can turn a simple salad into something memorable.

Good sumac is usually a deep reddish-purple color.

It should smell tart, fruity, and slightly earthy.

If it smells flat or dusty, it may be old.

Buy it in small amounts and use it while it still has life.

Sumac in the Old Household Spirit

Sumac belongs beautifully in the Simples & Worts way of looking at the herbal apothecary.

Not because we need to turn every plant into medicine.

But because sumac reminds us how close the old kitchen and the old apothecary once were.

Before modern refrigeration, packaged dressings, bottled acids, and long grocery aisles, households treasured plants that could season, preserve, sharpen, comfort, and refresh.

A souring plant was useful.

A brightening plant was useful.

A plant that made heavy food taste lighter was useful.

Sumac did that work.

It brought edge.

It brought color.

It brought lift.

It helped ordinary food taste awake.

That is household herbalism at its simplest.

The apothecary was not always a jar of medicine.

Sometimes it was a pinch bowl near the stove.

The Taste of Sumac

Sumac tastes tart, but not exactly like lemon.

Lemon is juicy and sharp.

Vinegar is wet and cutting.

Sumac is dry, dusty, fruity, and sour.

That makes it especially useful as a finishing spice.

Sprinkle it at the end of cooking rather than burying it too early.

Try sumac on:

sliced cucumbers,

ripe tomatoes,

red onion,

labneh or Greek yogurt,

hummus,

grilled fish,

roasted chicken,

lamb,

fried eggs,

avocado toast,

roasted carrots,

chickpeas,

rice,

flatbread,

or potato salad.

It is especially lovely with olive oil.

A little olive oil, a pinch of sumac, a little salt, and warm bread is one of the simplest pleasures in the herbal kitchen.

Sumac and the Summer Table

Sumac is a natural summer spice.

It loves tomatoes.

It loves cucumbers.

It loves grilled food.

It loves lemon.

It loves parsley, mint, thyme, oregano, marjoram, and dill.

It belongs in the same seasonal family as outdoor suppers, cold salads, grilled seafood, warm bread, and bowls of herbs carried in from the garden.

For a Roadstead Farms summer table, try this:

Slice ripe tomatoes.

Add thin red onion.

Sprinkle with salt.

Add olive oil.

Add a generous pinch of sumac.

Finish with parsley and mint.

Let it sit for ten minutes.

That is not a complicated recipe.

It is a summer plate.

The sumac pulls juice from the tomatoes, softens the onion, and gives the whole dish that bright red edge.

A Simple Sumac Onion Relish

This is one of the easiest ways to understand sumac.

Ingredients

1 small red onion, very thinly sliced

1 teaspoon ground sumac

1 tablespoon olive oil

1 teaspoon lemon juice

Pinch of salt

Fresh parsley or mint, chopped

Method

Place the sliced onion in a bowl.

Add the sumac, olive oil, lemon juice, and salt.

Massage lightly with your fingers or toss well with a fork.

Let sit for 10 to 15 minutes.

Add chopped parsley or mint before serving.

Use with grilled fish, lamb, chicken, falafel, hummus, flatbread, or summer vegetables.

This little relish shows sumac at its best.

It softens sharpness.

It adds brightness.

It turns a simple onion into a table condiment.

Sumac in a Simples & Worts Pantry

A good herbal pantry does not need to be large.

It needs to be alive.

Sumac earns its place because it can do so many things.

Use it when food tastes dull.

Use it when a dish needs lemon but you do not want more liquid.

Use it when a plate needs color.

Use it when rich food needs lift.

Use it when onions need taming.

Use it when yogurt needs sparkle.

Use it when grilled food needs a final kiss of brightness.

This is the kind of spice that makes a cook more confident.

It teaches the hand.

A pinch here.

A dusting there.

A little red brightness over the top.

That is how kitchen wisdom grows.

A Forager’s Caution

Many people know that some sumacs have been used in traditional drinks and household preparations.

But public recipes should be careful here.

For the home kitchen, use culinary sumac from a trusted spice seller.

Do not gather wild sumac unless you are completely confident in identification and local safety.

Poison sumac is a different plant and should be avoided.

When in doubt, do not forage.

The goal is pleasure, not risk.

There is no shame in buying a beautiful jar of good culinary sumac and letting it become part of your kitchen life.

Uses for Sumac

Sprinkle sumac over cucumbers with dill and yogurt.

Add it to tomato salad with parsley and mint.

Dust it over grilled fish with lemon and olive oil.

Stir it into softened butter for corn or seafood.

Add it to roasted carrots with honey and thyme.

Sprinkle it over hummus with olive oil.

Use it in a dry rub for chicken.

Add it to potato salad for brightness.

Use it to finish fried eggs.

Mix it into breadcrumbs for baked seafood.

That last idea is especially fun for our summer table.

A little sumac in a seafood crumb topping gives brightness without making the stuffing wet.

Think baked scallops, cod, haddock, shrimp, or even a summer lobster stuffing that wants a tiny red spark.

Not too much.

Just enough.

The Little Red Lesson

Sumac teaches a beautiful kitchen lesson:

Brightness does not always have to come from lemon.

Color does not always have to come from paprika.

Flavor does not always have to shout.

Sometimes a pinch of something tart and red is all the dish needed.

That is the joy of the old herbal kitchen.

A single plant can change the plate.

A single spice can change the meal.

A single bright note can make the whole table feel more generous.

So find a small jar of good sumac.

Keep it where you can see it.

Use it often.

Let it teach you.

Until next time...

I am...

Phil Wilson...

and Here’s to sharing our herbal life-style with you!

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A Simples & Worts Look at One of the World’s Great Herbal Table Companions

There are spice blends that season food.

And then there are spice blends that create a way of eating.

Za’atar belongs to the second group.

It is earthy, tangy, nutty, green, and deeply fragrant.

It can be sprinkled over warm bread, stirred into olive oil, dusted over yogurt, tossed with vegetables, rubbed onto chicken, or scattered across eggs.

It is simple enough for breakfast.

It is beautiful enough for company.

It is ancient in feeling, but completely at home on a modern table.

At Simples & Worts, za’atar feels like a perfect bridge between the herb garden, the pantry, and the shared table.

It is not one herb.

It is a gathering.

And like many good gatherings, every household may make it a little differently.

What Is Za’atar?

Za’atar can refer to both a wild herb and a prepared spice blend.

In the kitchen, most people know za’atar as a Middle Eastern herb and spice mixture.

Common versions include dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt.

Some blends lean greener.

Some are more tart.

Some are more sesame-rich.

Some include cumin, coriander, or other regional touches.

That is part of za’atar’s charm.

It is not a factory formula.

It is a family of blends.

The best za’atar tastes herbal, sour, nutty, and savory all at once.

The herbs bring the garden.

The sumac brings the tang.

The sesame brings warmth.

The salt brings everything forward.

Together, they make one of the most useful blends a home cook can keep.

A Table Blend, Not Just a Spice

Some seasonings live in the cabinet.

Za’atar wants to live on the table.

Set out a small bowl of za’atar.

Set out a dish of good olive oil.

Add warm bread.

That alone can begin a meal.

Dip the bread into the oil.

Touch it to the za’atar.

Eat.

Repeat.

It is one of the simplest food rituals there is.

And it tells us something important.

The herbal life-style is not only about growing herbs or studying old plant uses.

It is also about creating moments of hospitality.

Za’atar does that easily.

It invites people to reach.

To tear bread.

To share.

To slow down.

To taste.

That is a powerful thing for a small bowl of herbs and seeds to do.

The Flavor of Za’atar

Za’atar has layers.

The thyme, oregano, or marjoram bring a dry green savor.

The sumac brings red tartness.

The sesame brings a toasted, nutty flavor.

The salt sharpens the blend.

Together, the taste is bright but grounded.

It can lift rich food.

It can make plain food interesting.

It can make simple bread feel abundant.

Try za’atar on:

warm pita,

flatbread,

labneh,

Greek yogurt,

hummus,

roasted potatoes,

scrambled eggs,

fried eggs,

chicken,

fish,

lamb,

roasted carrots,

cucumbers,

tomatoes,

salads,

popcorn,

or buttered corn.

It is especially good with olive oil.

Za’atar and olive oil belong together the way basil and tomato belong together.

They understand each other.

A Simple House Za’atar

This is a simple Roadstead Farms-style blend.

It is not meant to replace regional traditions.

It is a practical house version for the home kitchen.

Ingredients

2 tablespoons dried thyme

2 tablespoons dried oregano

1 tablespoon dried marjoram

2 tablespoons ground sumac

2 tablespoons toasted sesame seeds

1 teaspoon fine sea salt

Optional: ½ teaspoon ground cumin

Optional: ½ teaspoon ground coriander

Method

Toast the sesame seeds lightly in a dry pan until fragrant.

Let them cool.

Mix the thyme, oregano, marjoram, sumac, sesame seeds, and salt.

Add cumin or coriander if desired.

Store in a small jar away from heat and light.

Use within a few weeks for best fragrance.

If your dried herbs are coarse, pulse the blend briefly in a spice grinder, but do not turn it into powder.

Za’atar should still have texture.

The Bread and Oil Ritual

The easiest way to fall in love with za’atar is with bread.

You will need:

Warm pita, flatbread, focaccia, sourdough, or country bread

Good olive oil

Za’atar

Method

Pour olive oil into a shallow dish.

Put za’atar in a second small dish.

Tear the warm bread.

Dip into oil.

Touch to za’atar.

Eat while the bread is still warm.

That is it.

It is simple, old, generous, and deeply satisfying.

For guests, serve this before a grilled supper, a seafood meal, or a summer salad board.

It makes the table feel cared for.

Za’atar for the Summer Garden Table

Za’atar loves summer food.

It works beautifully with tomatoes, cucumbers, onions, eggplant, zucchini, chickpeas, grilled chicken, grilled fish, and yogurt sauces.

Try this simple summer plate:

Slice cucumbers and tomatoes.

Add a little salt.

Spoon thick yogurt or labneh onto a platter.

Drizzle with olive oil.

Sprinkle with za’atar.

Add mint or parsley.

Serve with warm bread.

This is the kind of dish that feels both simple and luxurious.

It is cooling.

It is herbal.

It is filling without being heavy.

It belongs beside grilled seafood, roast chicken, lamb skewers, or a big salad.

Za’atar Butter

Here is a Simples & Worts kitchen trick:

Make za’atar butter.

Ingredients

4 tablespoons softened butter

1 to 2 teaspoons za’atar

Small squeeze of lemon juice

Pinch of lemon zest, optional

Method

Mash everything together.

Use on corn, baked potatoes, grilled fish, steamed vegetables, toast, or warm rolls.

For a summer seafood table, za’atar butter can be a wonderful alternative to plain drawn butter.

Use it carefully with lobster or scallops.

You still want the seafood to shine.

Za’atar and the Herbal Apothecary View

In the historic herbal household, blends mattered.

People did not always use herbs one at a time.

They combined warming herbs, cooling herbs, fragrant herbs, bitter herbs, souring plants, seeds, salts, and oils.

Za’atar fits beautifully into that older way of thinking.

It is not a medicine chest claim.

It is a kitchen wisdom claim.

The blend brings balance.

Green herbs.

Tart sumac.

Nutty sesame.

Salt.

Oil.

Bread.

That is more than flavor.

It is a way of making simple food complete.

In the old household, a good blend stretched the pantry.

It made bread more satisfying.

It made vegetables more interesting.

It made leftovers feel new.

It made hospitality easier.

Za’atar still does that work.

A Note on Sesame

Most za’atar blends include sesame seeds.

For most people, that is part of the pleasure.

But sesame is a common allergen.

If you are serving guests, mention it.

If needed, you can make a sesame-free herb and sumac blend, though it will not have the same nutty character.

Hospitality includes flavor.

It also includes care.

Uses for Za’atar

Sprinkle za’atar over labneh with olive oil.

Use it on warm flatbread.

Rub it on chicken before grilling.

Dust it over roasted carrots.

Mix it into breadcrumbs for baked fish.

Sprinkle it over fried eggs.

Stir it into softened butter.

Add it to roasted chickpeas.

Use it on cucumber salad.

Sprinkle it over tomato toast.

Finish hummus with za’atar and olive oil.

Add it to a summer mezze board.

Serve it beside grilled seafood with lemon wedges and herbs.

For a summer supper, set za’atar on the table in a small bowl.

Let people use it themselves.

Some will sprinkle lightly.

Some will go back for more.

That is part of the fun.

The Lesson of Za’atar

Za’atar teaches us that herbs do not need to be complicated to feel abundant.

A little thyme.

A little oregano.

A little marjoram.

A little sumac.

A little sesame.

A little salt.

A little olive oil.

A piece of bread.

Suddenly, the table feels old and new at the same time.

That is the magic of the herbal life-style.

The simple things are not small.

They are the things that bring people together.

Until next time...

I am...

Phil Wilson...

and Here’s to sharing our herbal life-style with you!

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There is something deeply satisfying about walking into the garden with a pair of snips and coming back with a handful of fragrance.

Not a grand florist arrangement. Not something forced or fussy. Just a living bundle of herbs, flowers, stems, leaves, seed heads, and scent.

That is the simple joy of making herbal bouquets and herbal poseys.

They are part garden craft, part kitchen usefulness, part old-fashioned household charm. They can be made for the table, the bedside, the bath, the kitchen counter, a summer supper, a friend’s visit, or simply because the garden is offering something beautiful that day.

And best of all, they do not have to be perfect.

They only have to be gathered with care.

What Is an Herbal Bouquet?

An herbal bouquet is a bundle or arrangement made mostly from herbs, often mixed with edible flowers, scented foliage, and useful garden plants.

Unlike a standard flower bouquet, an herbal bouquet is not only about color. It is also about fragrance, texture, season, and purpose.

An herbal bouquet might include:

• lavender for fragrance

• rosemary for structure

• sage for soft silver leaves

• thyme for delicate stems

• mint for freshness

• basil for summer sweetness

• oregano for kitchen usefulness

• fennel for feathery height

• calendula for color

• chive blossoms for whimsy

• lemon balm for brightness

• bay for glossy green leaves

An herbal bouquet can be decorative, useful, or both. You might clip from it while cooking, place it beside the sink, hang it to dry, or enjoy it on the table during a meal.

What Is an Herbal Posey?

A posey is a small hand-held bouquet.

It is usually modest, round, fragrant, and easy to carry. The word often brings to mind old cottage gardens, nosegays, tussie-mussies, and small bundles of flowers and herbs gathered for scent, sentiment, or simple pleasure.

An herbal posey is the smaller cousin of the herbal bouquet.

It may fit in a teacup, a jelly jar, a small vase, or even the hand of a child.

A posey might include:

• a few sprigs of lavender

• one rosebud

• a stem of mint

• a sprig of thyme

• a leaf or two of sage

• a bit of yarrow

• a calendula flower

• a few stems of lemon verbena or lemon balm

Where a bouquet may decorate a table, a posey feels personal. It is a small gift. A bedside comfort. A fragrant marker of the season.

Bouquet or Posey: What Is the Difference?

The difference is mostly size and feeling.

An herbal bouquet is larger. It may be arranged in a vase, used as a table centerpiece, hung to dry, or made for kitchen use.

An herbal posey is smaller. It is more intimate. It can be held in one hand, tied with string or ribbon, tucked into a small jar, or given as a tiny garden gift.

Both can be made from the same plants.

A bouquet says, “The garden is abundant.”

A posey says, “I brought you something from the garden.”

The Maker’s Rule: Gather for Purpose

Before cutting, decide what kind of herbal bundle you want to make.

Here are a few simple directions:

1. The Kitchen Bouquet

This is a useful bouquet for cooking.

Good choices:

• rosemary

• thyme

• sage

• oregano

• parsley

• chives

• bay

• basil

• tarragon

• savory

Place it in a jar of water on the counter and use it as you cook. Clip what you need. Refresh the water daily.

This is a practical bouquet, but it still looks beautiful.

2. The Fragrance Posey

This is a small bundle made mostly for scent.

Good choices:

• lavender

• mint

• lemon balm

• lemon verbena

• rose geranium

• scented thyme

• rosemary

• sweet basil

• chamomile

Tie it with cotton string and place it near a reading chair, bedside table, or bath.

3. The Pollinator Bouquet

This is a cheerful arrangement that celebrates the plants bees and butterflies love.

Good choices:

• borage

• calendula

• lavender

• bee balm

• hyssop

• thyme flowers

• oregano flowers

• fennel flowers

• dill flowers

• yarrow

Leave plenty for the pollinators, of course. Take only a little. A maker’s garden should give beauty to the house and still feed the bees.

4. The Drying Bouquet

This bouquet is made to hang and dry.

Good choices:

• lavender

• rosemary

• sage

• thyme

• oregano

• bay

• yarrow

• calendula

• chamomile

• lemon balm

• mint

Tie the stems tightly, hang upside down in a dry, airy place, and keep out of harsh direct sunlight.

Once dry, the herbs can be used for sachets, teas, cooking, wreaths, bundles, or simply as old-fashioned decoration.

How to Make an Herbal Bouquet

You do not need special equipment.

You need:

• clean garden snips

• a jar, vase, or pitcher

• cool water

• twine, ribbon, or raffia

• a basket or bowl for gathering

• herbs and flowers from the garden

Step 1: Harvest in the Morning

Morning is best, after the dew has dried but before the heat of the day. The herbs are usually fresher, firmer, and more fragrant.

Step 2: Choose a Strong Stem First

Start with a sturdy herb such as rosemary, sage, bay, fennel, or lavender. This gives your bouquet structure.

Step 3: Add Scent

Add fragrant herbs such as mint, lemon balm, lavender, basil, thyme, or lemon verbena.

Step 4: Add Color

Calendula, borage, chive blossoms, nasturtiums, bee balm, chamomile, and small roses can brighten the bundle.

Step 5: Add Texture

Use seed heads, feathery fennel, soft sage leaves, trailing thyme, or upright rosemary.

Step 6: Strip Lower Leaves

Remove leaves that would sit below the water line. This keeps the water cleaner and helps the bouquet last longer.

Step 7: Place in Water

Put the bouquet in cool water. Change the water often. Trim the stems if needed.

How to Make a Simple Herbal Posey

A posey is even easier.

Choose:

• 3 stems for structure

• 3 stems for scent

• 1 to 3 small flowers for color

• 1 soft trailing herb for charm

Hold the stems in your hand and turn the bundle as you add each piece. Keep it small and round. Tie it with twine.

Place it in a little jar, cup, or small vase.

Or give it away.

That may be the best use of a posey.

Herbal Combinations to Try

Lavender Kitchen Door Posey

• lavender

• rosemary

• thyme

• sage

• one small rose or calendula

Good for a summer kitchen windowsill.

Lemon Herb Posey

• lemon balm

• lemon verbena

• mint

• thyme

• chamomile

Good for a bedside table or tea-making basket.

Cape Cod Supper Bouquet

• parsley

• thyme

• chives

• oregano

• rosemary

• calendula

Good for a table where the bouquet can also be clipped for cooking.

Bee Garden Bouquet

• borage

• lavender

• hyssop

• bee balm

• oregano flowers

• fennel

Good for a summer table, especially outdoors.

Drying Bundle

• lavender

• sage

• rosemary

• thyme

• bay

• yarrow

Good for hanging in the pantry or kitchen.

A Few Safety Notes

Use only plants you can identify with confidence.

Do not use herbs or flowers that have been sprayed with chemicals.

If the bouquet will be used near food, tea, bath, or children, be especially careful with plant choice.

Some herbs are lovely to smell but not suitable for everyone to ingest. When in doubt, use the bouquet for decoration only.

Also remember that pets may nibble plants. Keep unfamiliar herbs away from curious cats and dogs.

Why This Maker Project Matters

Herbal bouquets and poseys remind us that an herb garden is not only a place of production.

It is a place of relationship.

We learn the plants by cutting them, smelling them, arranging them, drying them, and carrying them into the house.

We notice which stems are strong. Which leaves wilt quickly. Which flowers hold their color. Which scents fade and which linger.

This is hands-on herbal living.

Not complicated. Not expensive. Not far away.

Just a small bundle from the garden, tied in the hand, brought indoors, and enjoyed.

Simple Maker Challenge

This week, make one herbal posey.

Keep it small.

Use five to seven stems.

Include:

• one fragrant herb

• one culinary herb

• one flower

• one textured leaf

• one surprise from the garden

Place it somewhere you will see it often.

Then ask yourself:

What does my garden smell like right now?

That is the beginning of herbal observation.

Until next time...

I am...

Phil Wilson...

and Here’s to sharing our herbal life-style with you!

Subscribe now

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In the early 1600s, a garden was more than a place for beauty.

It was pantry, medicine chest, scent cupboard, kitchen helper, comfort station, and household insurance.

For the English families who came to Plymouth, the garden near the house mattered deeply. It helped season food. It offered familiar plants in an unfamiliar land. It carried memory from Eng…

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Our landscaping theme for Roadstead Farms is a rustic mediteranean garden and herbal par terre / potager design featuring nice garden paths, 8 raised planting beds, an authentic-looking stone wellhead, and 3 firepits (1. a fun, but non-cooking, Solo Infinity firepit, 2. a wood ember / briquette grilling firepit on our Barebones 30” Cowboy grill, and a t…

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There are some recipes that feel like they belong in a kitchen cabinet.

And then there are some recipes that feel like they belong in a jar with a hand-written label, waiting beside the grill.

This is one of those.

Our Roadstead Farms Kick-Ass BBQ Dry Rub Seasoning (Need a better name!) is meant to be bold, smoky, …

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In the quiet corners of the herb garden, five plants stand out not for their beauty alone, but for the lore, fragrance, and lessons they bring to those who work with them. From angelic roots to blue stars of courage, these are the apothecary’s storytellers — some gentle, some strong, and one best handled only with care and gloves.

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Angelica — The Archangel’s Root

Few herbs wear such a divine name. Angelica archangelica, legend tells us, was revealed by an angel to monks during the plague as a means of protection. Its sweet, celery-like fragrance made it both a medicinal ally and a confectioner’s delight.

In Colonial America, it was prized as a tonic for digestion and to ward off fevers. Apothecaries distilled its root into aromatic waters and infused it in brandy. Even today, its candied stems appear in old English fruitcakes and European pastries — a rare bridge between medicine and dessert.

Growing tip: Prefers rich, moist soil and partial sun. A biennial that self-seeds generously, it can reach up to six feet tall with umbrella-like flowers that bees adore.

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Borage — The Star-Flower of Courage

“I, Borage, bring courage,” wrote herbalist John Gerard in 1597. With its sky-blue, star-shaped blossoms and cucumber-flavored leaves, Borage (Borago officinalis) has lifted both spirits and salads for centuries.

Seafarers and soldiers once drank borage-infused wine before battle, believing it steadied the heart. Colonial herbalists used it as a cooling herb for fevers and melancholy, while modern gardeners plant it to attract bees to tomato and squash blossoms.

Culinary delight: The fresh flowers are edible — lovely frozen into ice cubes for summer punch or scattered over lemon tarts.

Growing tip: Full sun, well-drained soil. Re-seeds freely; allow room for its cheerful sprawl.

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Costmary — The Bible Leaf

A curious name and a charming story: Costmary (Tanacetum balsamita) earned the nickname “Bible Leaf” because early worshippers tucked its long, minty-scented leaves between the pages of their Bibles — both as a fragrant bookmark and a quiet stimulant to keep drowsiness at bay during long sermons.

In colonial apothecaries, costmary was valued for calming digestion and easing headaches. Housewives steeped it in ale or vinegar, while herbalists dried it for sachets and potpourri.

> A Bible, a leaf, and a clear head — the trifecta of the 17th-century pew.

Growing tip: Hardy perennial; plant in full sun with moderate watering. Clip often to prevent flowering and maintain its fragrance.

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Rue — The Herbalist’s Warning

Few herbs carry both reverence and risk like Rue (Ruta graveolens). In ancient Rome, it was worn as a charm against evil and placed in temples for purification. Artists of the Renaissance called it Herb of Grace — they touched it to their eyes for clarity before painting. I am struggling to find a good picture for you of our former farm’s bed of Rue. Please let us all know if you can forward a picture for us to post?

Yet Rue demands respect. The same essential oils that make it powerful can also make it perilous. Its sap contains furanocoumarins, which can cause severe blistering or burns if exposed to sunlight after skin contact.

Despite its hazards, Rue remains a remarkable plant — a natural insect repellent, a symbol of repentance, and an evergreen accent of silvery-green leaves.

Growing tip: Loves poor, dry soil and full sun; thrives where others fail.

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Lovage — The Celery of the Ancients

Fragrant, stately, and vigorous, Lovage (Levisticum officinale) was a staple in medieval kitchen gardens and quickly found its place in colonial homesteads. Its flavor lies somewhere between celery and parsley, with a touch of spice that brightens broths, stews, and herbal vinegars. We need a picture to help us identify this celery-like herb. Have one?

The Romans used it for digestion; English herbalists swore by it as a tonic “to warm the stomach.” Colonial cooks used the roots and seeds in savory pies and cordials, and some even chewed the leaf stalks as a natural breath freshener.

> To grow lovage is to own a piece of the old kitchen garden itself.

Growing tip: Perennial; thrives in rich, moist soil and full sun. Grows tall (up to six feet), so give it space and good airflow.

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Sidebar: The Herbalist’s Caution — Handling Rue and Other Potent Herbs

Not every herb is meant for casual hands.

Rue can cause phototoxic burns.

Wormwood should be used only externally or in trace culinary quantities.

Foxglove and Lily of the Valley are ornamental but poisonous.

Always research, label, and store herbs clearly. When in doubt, wear nitrile gloves, keep herbs out of reach of children and pets, and handle them outdoors or in a well-ventilated workspace.

> A wise herbalist knows not only how to heal, but when to heed caution.

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Reflections in the Garden

Each of these herbs tells a chapter in humanity’s herbal story — of courage, comfort, protection, and prudence. To grow them is to cultivate more than fragrance or flavor; it is to tend the living pages of our botanical heritage.

Their lessons are timeless: balance strength with gentleness, curiosity with caution, and always let your garden teach you something new.

Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!

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There are summer meals.

And then there are summer events.

A baked stuffed lobster dinner belongs in the second category.

It is not the sort of dish you make in a rush on a Tuesday night. It asks for a table. It asks for napkins. It asks for lemon wedges, drawn butter, finger bowls, fresh herbs, cold drinks, and people who a…

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My favorite topic… Pie… Mint Chocolate Chip Pie!

There’s nothing quite like enjoying a cool, refreshing slice of Mint Chocolate Chip Pie, especially when it’s made with freshly-harvested mint from your garden. For those who want a delicious way to celebrate their mint harvest, this recipe is the perfect solution! With its creamy filling and delightful bursts of chocolate, it’s sure to be a favorite among family and friends.

I have compiled my tips and tricks which enable you to customize your own version of the following Mint Chocolate Chip Pie.

Here’s my key 9 variables for your consideration, or not:

1. Pie crust with graham crackers, chocolate chip cookies, oreos, etc.?

2. Use of organic green (blue and yellow) food coloring, or natural white for the icecream?

3. High quality dark chocolate rather than semi-sweet chocolate?

4. Use of home-made dark chocolate flakes or chips… Not the store-bought chips.

5. Andes Mints?

6. Mint / Regular Oreo Cookies?

7. Peanuts / Peanut Butter Chips?

8. Dark chocolate ganache for the surface of the pie?

9. Whipped cream, chocolate cream, vanilla cream?

I also want to mention that the serving of the pie is the best time to convey the fact that this pie was made using your OWN garden-grown mint, so make sure to place a small bouquet garni of fresh mint leaves on top.

OK, Let’s make this thing!

Ingredients:

• 1 1/2 cups of fresh mint leaves (peppermint or spearmint mint works best). Save some leaves for the final presentation of your pie.

• 1 cup heavy cream

• 1 (14 oz) can sweetened condensed milk

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon peppermint extract (optional, for extra minty flavor)

• 1 1/2 cups homemade chocolate flakes or chips (see sidebar)

• 1 chocolate pie crust (store-bought or homemade)

For the Chocolate Pie Crust (if homemade):

• 1 1/2 cups chocolate cookie crumbs (such as Oreos or chocolate graham crackers)

• 5 tablespoons melted butter

Directions:

Step 1: Prepare the Mint Infusion

1. Harvest and Wash Mint: Pick your mint early in the morning when the oils are at their peak. Gently wash the leaves under cold water and pat them dry with a towel.

2. Infuse the Cream: In a small saucepan, warm the heavy cream over low heat (do not boil). Add the fresh mint leaves and stir them in, allowing the mint to steep in the warm cream for 30 minutes to 2 hours. Once the mint has infused the cream with its flavor, strain the cream into a bowl, pressing the mint to extract all the goodness. Discard the mint leaves. Let the mint-infused cream cool to room temperature.

Step 2: Make the Chocolate Crust (Optional)

If you're making the crust from scratch:

1. Combine the Cookie Crumbs and Butter: In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.

2. Form the Crust: Press the mixture evenly into a 9-inch pie pan. Use the back of a spoon or a measuring cup to smooth the bottom and sides.

3. Chill the Crust: Place the crust in the freezer for at least 30 minutes to set.

Step 3: Create the Pie Filling

1. Whip the Cream: Using an electric mixer, beat the mint-infused cream until stiff peaks form.

2. Mix the Filling: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and peppermint extract (if using). Gently fold the whipped cream into this mixture.

3. Add the Chocolate Flakes or Chips: Fold in the homemade chocolate flakes or chips (see sidebar).

Step 4: Assemble the Pie

1. Fill the Crust: Pour the creamy mint mixture into the prepared chocolate pie crust, spreading it evenly.

2. Freeze: Place the pie in the freezer for at least 4 hours or overnight, until firm.

Step 5: Ganache and Decoration

1. Ganache Topping: To make a rich ganache, heat 1/2 cup of heavy cream until it just begins to simmer. Pour over 1 cup of finely chopped dark chocolate (see sidebar) and let it sit for 5 minutes. Stir gently until smooth and glossy. Pour this over the top of the frozen pie and smooth out with a spatula. Return to the freezer for 30 minutes to allow the ganache to set.

2. Whipped Cream and Mint Bouquet: Garnish the pie with dollops of freshly whipped cream and a small bouquet of fresh mint leaves for a stunning presentation. Simply whip 1 cup of heavy cream with a tablespoon of sugar until soft peaks form. Use a piping bag or spoon to decorate the edges of the pie.

Sidebar: Choosing the Best Dark Chocolate and How to Make Homemade Chips or Flakes

For the richest flavor in your Mint Chocolate Chip Pie, store-bought chocolate chips can be replaced with homemade dark chocolate flakes or chips. Here’s how you can elevate your pie with high-quality chocolate:

Best Dark Chocolate to Use

• Callebaut 70% Dark Chocolate: This Belgian chocolate is smooth, melts easily, and has a rich, deep cocoa flavor that pairs wonderfully with mint.

• Valrhona Dark Chocolate (Guanaja 70%): Known for its slightly bitter, intense flavor and silky texture, Valrhona is another excellent choice for making your own chips or flakes.

• Scharffen Berger 62% Dark Chocolate: A slightly sweeter option, this high-quality chocolate has fruity and earthy undertones that work well with creamy mint desserts.

How to Make Homemade Chocolate Chips or Flakes

1. Melt the Chocolate: Using a double boiler, melt 8 ounces of your chosen dark chocolate until smooth.

2. Create the Flakes: Spread the melted chocolate thinly over a parchment-lined baking sheet. Let it cool until it begins to harden but is still flexible. Use a spatula or knife to scrape the chocolate into flakes or shards.

3. Create Bite-Sized Chips: For chips, let the melted chocolate cool to room temperature, then pipe small dots of chocolate onto a parchment-lined sheet. Allow the dots to cool and harden completely before using.

Alternative Pie Crust

Want to try something different from the standard chocolate crust? Here’s how you can make a buttery graham cracker crust that pairs just as well with the minty filling:

• Ingredients: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 1/4 cup sugar.

• Instructions: Mix the crumbs, melted butter, and sugar in a bowl until well-combined. Press the mixture into a 9-inch pie pan, smoothing the bottom and sides evenly. Chill in the freezer for 30 minutes before filling.

With these added touches, your Mint Chocolate Chip Pie will not only showcase the fresh mint from your garden but also deliver a gourmet experience with the best chocolate and a luscious ganache finish.

Until next time...

I am... Phil Wilson...

And, here's to living an Herbal Lifestyle With You!

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Introduction:
When it comes to hosting guests, there's nothing quite like serving them something extraordinary that you've made yourself. Elevate your entertaining game with a homemade version of the classic Boursin cheese spread. This creamy, flavorful delicacy will wow your guests (like our prior recipe) and leave them asking for your secret recipe.

But why stop there? Presentation is key, and serving your homemade Boursin in a molded cylinder adds an elegant touch to your table. Let's delve into how you can create this delectable treat and showcase it in style.

Making Homemade Boursin:

Boursin cheese is known for its rich, creamy texture and bold herbaceous flavor. Making it at home allows you to customize the ingredients to your liking and ensures a fresh, artisanal taste. Here's a simple recipe to get you started:

Ingredients:

• 8 oz cream cheese, softened

• 4 oz unsalted butter, softened

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh chives, finely chopped

• 1 tablespoon fresh dill, finely chopped

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

Instructions:

1. In a mixing bowl, combine the softened cream cheese and butter until smooth and well blended.

2. Add minced garlic, chopped parsley, chives, dill, dried basil, dried thyme, black pepper, and salt to the mixture. Mix until all the herbs and spices are evenly distributed throughout the cheese.

3. Taste the mixture and adjust the seasoning if necessary, adding more salt or herbs according to your preference.

4. Once thoroughly combined, transfer the Boursin mixture to a clean, airtight container and refrigerate for at least an hour to allow the flavors to meld together.

Serving in a Molded Cylinder:

Now that you have your homemade Boursin ready, it's time to elevate its presentation with a molded cylinder. This elegant serving idea adds a touch of sophistication to your table and makes for a striking centerpiece. Here's how you can create and serve Boursin in a molded cylinder:

Ingredients and Tools:

• Homemade Boursin cheese spread

• Clean, stainless steel or a PVC pipe (approximately 4 inches in diameter and 3 inches in height)

• Plastic wrap

• Additional herbs and edible flowers for garnish (optional)

Instructions:

1. Start by thoroughly cleaning and drying the cardboard toilet paper roll or PVC pipe to ensure it's food-safe.

2. Wrap the outside of the cylinder with plastic wrap, ensuring it overlaps and hangs over the edges.

3. Spoon the chilled homemade Boursin mixture into the cylinder, pressing it down gently to remove any air pockets and create a smooth surface.

4. Fold the excess plastic wrap over the top of the Boursin-filled cylinder and refrigerate for at least 2 hours or until firm.

5. Once the cheese has set, carefully remove the plastic wrap from the top of the cylinder and gently push the Boursin out from the bottom.

6. Place the molded Boursin cylinder on a serving platter and garnish with additional fresh herbs or edible flowers for an extra touch of elegance.

7. Serve the molded Boursin alongside an assortment of crackers, breadsticks, and fresh vegetables for dipping.

Save big bucks over these imported and domestic products:

Conclusion:

With this homemade Boursin recipe and elegant serving idea, you're sure to impress your guests and elevate any gathering or party which you plan on giving. I love to include lots of this cheese for our O.O.E.E.’s… (Outrageous Outdoor Eating Events).

The creamy, herb-infused cheese spread paired with the sophisticated presentation of a molded cylinder will leave a lasting impression and have everyone asking for more. So go ahead, indulge your guests' taste buds and show off your culinary skills with this exquisite appetizer.

Cheers to unforgettable entertaining!

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OOEE Culinary Collective

When you think of a high summer Outrageous Outdoor Eating Event (OOEE) — which I write about on our Track #6 educational channel you would be thinking of a large-scale event with food at the center and an intriguing theme wrapped around that outdoor meal. For instance, a sprawling outdoor farm or ranch gathering with friends, food, music, and maybe a roaring fire pit — your mind probably jumps to grilled meats, garden salads, local beers, and sangria.

But, with the hot weather about to hit… let me introduce one of the coolest secret weapons in our Track #6 culinary arsenal: a rich, retro, and ridiculously refreshing chocolate frappe. Or better yet, let’s call it by its real Rhode Island name: the Awful Awful.

🍫 What Is the Awful Awful?

Rhode Island’s famous milkshake-like drink, the Awful Awful, got its name from a phrase once used by the New Jersey-based Bond’s Ice Cream chain: “Awful big and awful good.” Newport Creamery made it a household name throughout New England. But this wasn’t just a chocolate shake. It was:

• Frothy, not gloopy

• Made with real milk, not soft serve

• Poured tall in metal or glass soda fountain tumblers

• And thick enough to nearly stop your straw cold

🥤Frappe vs. Milkshake vs. Awful Awful — What's the Difference?

This comparison highlights how three similar beverages vary based on texture, ingredients, and regional naming.

Beverage Texture Key Ingredients Regional Term

Milkshake Light & sippableIce cream + milk Common across the U.S.

Frappe Thicker, colderIce cream + ice milk New England

Awful Awful Frothy, extra creamyIce milk + syrup + milk Rhode Island only

The Awful Awful stood out because it used ice milk — lower in fat than ice cream — which allowed it to be whipped into a dreamy foam that felt lighter and more gulpable on a hot day. Perfect for large gatherings, where heavy cream-based shakes might be too rich.

🏕️ Why It Belongs in Your Outdoor Party Lineup (OOEE Secrets)

At 1782Farm.com’s Outrageous Outdoor Eating Events™, we serve 80 to 200 guests at a time — and while flame-grilled dishes grab the spotlight, the frappe bar is our coolest surprise.

Here's Why It Works:

• Simple ingredients (milk, syrup, malt, ice milk) scale beautifully

• Can be prepped in advance and blended to order

• Kids love it, adults love it, and add-ins turn it gourmet

• It pairs brilliantly with:

  • Fire-grilled swordfish

  • Brick-pressed lemon chicken

  • Spicy farm curries

Track #6 Secret:

We call it the "Frosted Frappe” (aka The Awful Awful imitator) and offer different versions in engraved chalices (or mason jars for the rustic crowd) with mint leaves, nutmeg, or even a splash of rum for the after-dark crowd.

🧪 Why the Weird Add-ins Work

Now let’s talk ingredients you didn’t see coming — the Track #6 twist:

🌾 Dried Milk Solids

Used in old-fashioned soda fountains to add depth without bulk. It:

• Boosts creaminess

• Balances sweetness

• Supports whipped structure

🧂 Xanthan Gum

A tiny pinch goes a long way:

• Prevents separation in hot weather

• Adds silkiness

• Keeps the texture cloud-like even as it sits

🥚 French Vanilla Custard Base

The true soda jerk’s move but this ups the complexity of the recipe:

• Cook egg yolks + sugar + vanilla bean into a creamy base

• Freeze it as your frappe base or stir into the blender

• Adds “bougie” levels of flavor for high-end OOEE settings

🌿 Peppermint Tincture + York Peppermint Patties

Our Chocolate-Mint Variation brings herbal cool to a chocolate core:

• Use just a few drops of home-brewed peppermint tincture

• Add one whole peppermint patty per serving to the blender

• Garnish with cacao nibs or mint sprigs

🧾 OOEE-Approved Chocolate Frappe (Awful Awful Style)

Ingredients (per 2 servings):

• ¾ cup whole milk, ice-cold

• 2 tbsp milk powder

• 2 tbsp malted milk powder

• ¼ tsp xanthan gum

• ½ tsp pure vanilla extract

• 2 tbsp high-quality chocolate syrup

• ½ cup French vanilla custard-style ice cream

• 1 cup ice milk (or light vanilla frozen yogurt)

Blend until just frothy. Top with whipped cream, crushed malt balls, or herbal dusting.

🔥 Track #6 Tip: Serve These in “Treasure Chalices”

Whether it’s a kids’ party or an adults-only firelight gathering, present your frappe:

• In wide glass jars tied with herb sprigs

• In branded metal mugs chilled with dry ice fog

• Or in themed “OOEE” labeled chalices for premium parties

This isn’t just a drink — it’s part of the performance.

📜 Our Secret is Now Yours!

The humble frappe — and its cousin the Awful Awful — may have started in diners and soda shops, but in the right hands, it’s an Outrageous Outdoor Eating Event centerpiece. It’s affordable, scalable, nostalgic, and elevated with Track #6 secrets.

Until next time...

I am...

Phil Wilson...

And here’s to living an Herbal Lifestyle With You — one frosty chocolate shake, Frappe or Awful Awful, at a time.

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Want to grow something edible and pretty?

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A Preview of Our Track #2 Post for Pro Members

Something beautiful is happening at Roadstead Farms.

This season, we are preparing to welcome a large planting of Sensational Lavender, a newer lavender cultivar that has been turning heads among gardeners, herb lovers, and small farm growers. For our Simples & Worts Herbal Apot…

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There is something almost magical about natural dyeing.

A pot of onion skins becomes gold.
Black walnut hulls become brown.
Madder root becomes red.
Weld becomes yellow.
Indigo becomes blue.
Marigolds, avocado pits, sumac, goldenrod, tea, acorns, and berries all begin to look different once we understand that color may be hidi…

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A starter herb garden should not feel intimidating.

It should feel inviting.

It should be manageable, beautiful, fragrant, and rewarding almost immediately. That is the charm of herbs. You do not need a huge garden, years of experience, or a complicated plan to begin. A sunny porch, a few sturdy pots, a small raised bed, or a narr…

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A cottage garden does not need to shout.

In fact, some of the most beautiful cottage gardens are the quiet ones — the gardens that seem to hum rather than blaze.

They are full, fragrant, layered, and alive with bees and butterflies. They spill gently over paths. They soften fences. They frame doors and windows. They invite…

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Coriander is one of the most useful plants you can grow, because it gives us two different kitchen gifts from the same plant.

The fresh green leaves are usually called cilantro in the United States. These are used as an herb.

The dried seeds are usually called coriander. These are used as a spice.

So, is coriander an herb?

…

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Bay is one of those herbs that feels quietly essential. It does not shout like basil, run wild like mint, or perfume the garden like lavender. But drop one good bay leaf into a pot of soup, stew, beans, sauce, or braised meat, and it brings depth, warmth, and old-world kitchen character.

For the home herbal gardener, ba…

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