I am just itching to get my garden going, but, as I’ve written about before, I know the folly of planting too early. My seedlings are getting anxious as well, I think. They are ready to get out of their restrictive pots and get into the soil where they can spread.
I’m starting my marigold seeds today. Old wives’ (of old wives’ tale fame) knew planting marigolds with anything made everything grow better. Actually, this is one old wives’ tale that some scientists dispute (the nerve!). They say that marigolds are good to discourage some garden pests but not all. Okay, I’ll take my chances and keep the marigolds and deal with the pests if they come. I love how cheerful marigolds look in the garden. Marigolds petals are thought to have anti-inflammatory properties and are edible. Looks like the benefits of marigolds wins!
Today’s Lagniappe: Orange-Marigold Iced Tea
I found this recipe in an online edition of The Washington Post and couldn’t pass it up.
The cool taste of citrus and flowers makes this an especially refreshing drink.
Make sure the marigolds you use are organic and suitable for eating; they are usually available at the organic growers’ stands at farmers markets. Their essence is thought to contain anti-inflammatory properties.5 servings
Ingredients:
* • 1 quart water
* • 1/3 cup sugar (optional)
* • 3/4 cup organic, edible marigold petals
* • 3 tablespoons whole-leaf tea
* • 2 medium oranges, well scrubbed
* • IceDirections:
Place the water in a medium saucepan over high heat and add the sugar, if using; bring to a boil, then reduce the heat to medium-low and add the marigold petals. Cook for 2 minutes, then add the tea leaves and remove from the heat. Let steep for 3 minutes, then strain into a pitcher, discarding the solids. Refrigerate until cold.
Cut the oranges crosswise into thin slices. To serve, line the sides of tall glasses with 5 to 7 orange slices each. Add ice, then pour in the iced tea.
Photo by turtlemom4bacon
See you tomorrow for Tablescape Thursday!
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