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Beet 2023 07 July

REMEMBER 15333

By Beet 2023 07 July

REMEMBER EVERYONE-

Anytime you shop at the Grange Co-op, you have the option to put your purchase rewards towards the Master Gardeners Association! Just tell the clerk to give your rewards to:

Jackson County Master Gardeners

Account# 15333

 

Who doesn’t love an easy way to benefit MGA! This year JCMGA was able to buy over $1000 of gardening supplies for Practicum, the Demonstration Gardens, and irrigation needs with the rewards accumulated by members and friends remembering 15333.

 

JCMGA Working Groups Summaries

By Beet 2023 07 July

 

Community Outreach Working Group

  • Work is continuing to be done to update the Speakers Bureau and help support new potential speakers.
  • We are looking at the possibility of providing those gardeners who are blind with a digital version of the Garden Guides.
  • We have started discussing how we might provide support to our community of Spanish speakers.
  • Discussing how we can help get the word out about the wonderful resource we have in the Plant Clinic.
  • Mary Foster has resigned as chair of the Community Gardens. We are talking about how we want to proceed.
  • John Kobal reported that he is devising a plan to assimilate new student volunteers into the School Grants Committee.

 

FUNDRAISING WORKING GROUP

chair is Sandy Hammond

The Fundraising Working Group meets on the 3rd Friday of each month at 1:00 in the conference room. We sure do welcome newcomers to attend with brainstorming ideas. Our next event will be on Oct.14th at the extension. We are planning a native plant sale, Christmas items including wreaths and other decorations. We will also be selling beautiful garden art made by the Fundraising folks. We hope to have food and other plant vendors join us. We love new ideas and fun participation.

 

Marketing and Technology Working Group

chair is Marcia Harris

We have been busy looking at the technology which JCMGA has and asking if it meets our current and future needs.

 

Member Services Working Group

chair is Barbara Low

We are busy planning the Membership Picnic, which will be Saturday, August 19th.

We have also started planning the Class of 2023 Graduation, which will be Saturday, November 4th.

We had a Joint Meeting with the Community Outreach Working Group to discuss the concept of “Friends of JCMGA”.  It was decided that we form a Friends of JCMGA Committee to work out details for a possible proposal.

 

Program Support Working Group

Chair: Grace Florjancic

We are adding an online zoom option to our evening community education classes! This makes it easier for those working farther away from the extension office to still be able to attend evening classes. Hope to see you there (or from far away)!

 

Winter Dreams Summer Gardens Working Group

chairs are Colet Allen, Susan Koenig, and Barbara Low

We have been busy organizing the Winter Dreams Summer Gardens 2023 Symposium.  This virtual event will be October 27, 28, November 3, and 4.

We have secured our 14 speakers on a wide variety of topics.

There are details posted on the JCMGA website.

 

This Wild Life: Heroines in the History of Botany 1650-1850

By Beet 2023 07 July

 

“I like this wild life we are living, half in the open air; everything is an incident; and as we never know who is to come, or what is to happen next, we have the constant stimulus of curiosity to bear us to the end of every day.” Excerpt; Maria Graham’s Diary, Valparaiso, Chile 1812

***

Do you have a camellia in your garden, or a China rose? Or perhaps a wonderful Australian bottlebrush tucked in a corner? You might know these plants’ country of origin, but have you ever wondered how they made the journey from their native lands to your garden?

Unearthing the tales of men who braved flood and famine, disease and even imprisonment in enemy camps to collect plants in days gone by is a natural starting place. One day, I came across a distinctly female name in a list of plant explorers working hundreds of years ago. I was so surprised by this unusual reference that I began digging. The more I looked, the more I found. These were women whose names I had never heard, and whose lives were truly amazing.

This Wild Life: Heroines in the History of Botany 1650-1850 by Lucretia Weems (the author of this article) recounts the remarkable stories and accomplishments of seven women who made enormous contributions to the field of botany before that word even existed. Each of them was talented, determined, intelligent and brave. And, working alongside an overwhelming majority of men, their contributions were often barely acknowledged.

Their stories span the era that came to be called The Age of Discovery, when sea trade gave rise to an expanded global marketplace. A tremendous range of materials would be collected and shared beyond their native lands for the first time.

Henrietta Clive and her two teenaged daughters collected while circumventing the Mughal Empire in India by elephant for eleven months. Sarah Lee collected in West Africa. She survived pirate raids and mutiny but lost her husband there to fever. Maria Graham was in Valparaiso, Chile for the famous earthquake of 1812, which lasted a full five minutes. She collected and catalogued plants in South America, India, Madeira and Tenerife.

Lady Anne Monson collaborated on the first English translation of Linnaeus’ original work on taxonomy, which completely revolutionized access to botanical knowledge in the 1700s. Anna Maria Walker was a humble army wife who became a leading light in the botany of Ceylon.

In the late 1600s, Mary Somerset cultivated and catalogued thousands of plants newly arrived from around the globe in her garden. Margaret Bentinck created a true ‘think tank’ for botany and the natural sciences at her home in Buckinghamshire.

The book’s Introduction includes vignettes of more heroines. We meet Hatshepsut, a female pharaoh ruling Egypt in 1450 BCE. She was the very first person to successfully import and naturalize foreign plants, sending ships down the Red Sea to modern-day Somalia for trees. Nur Jahan, who ruled the mighty Mughal Empire singlehanded in the 1600s, collected the beautiful blue lily, Nymphaea nouchali, in Kashmir. She naturalized it in India, where it would become famous when her stepson planted it en masse at the Taj Mahal.

I have been a garden designer for many years, a woman in the world of plants. When I came across these extraordinary forgotten women, I knew their names and lives had to be shared. Each woman defied the conventions of the era, and each one’s accomplishments were – and remain – dazzling. Learning about them and their work has been an inspiring and fascinating adventure in itself. I am delighted to offer their stories to you, that these heroines may be known and celebrated anew.

***

 

You are cordially invited to these upcoming live conversations with me about

Garden History Heroines.

 

Medford Library, Wednesday July 19, 2:00. Author Talk and Book Signing

A conversation about the book, the process of writing the book, as well as a few stories I was not able to include.

 

Ashland Library, Thursday August 24, 1:00. Heroines in the History of Botany

This is the final presentation in my three-part monthly library series on garden matters.

Lucretia Weems was trained at U.C.L.A. in the Landscape Architecture program and is a Master Gardener. She has been designing gardens in the western United States for over 20 years and has created landscapes small enough to step across and large enough to get lost in. She lives, works and gardens in Oregon’s Rogue Valley. This is her first book.

Learn more at gardenhistoryheroines.com/.

Dazzle Them!

By Beet 2023 07 July

Dazzle them with basil!

Whether you call it sweet, Thai or Holy, Ocimum basilicum is one of the most frequently used culinary herbs in the world.  From savories and salads to pasta dishes and dessert, basil rules the kitchen!

Basil belongs to the square stemmed Lamiaceae (mint) family, along with other culinary herbs such as

lavender, rosemary, and sage.

Basil’s history is long and flavorful.  It has been cultivated for more than 5000 years and likely originated in India. Primarily a culinary herb, basil’s history is also rich with other usages. It has been found in ancient Egyptian tombs, likely for embalming and preserving mummies.  This embalming quality may have led to its symbolizing mourning in Greece.

Jewish folklore believed it added strength when fasting.  In Portugal, plants were part of gifts to lovers or for certain holidays.  Today however, it remains the reining herb for flavoring food.  It also fragrances perfumes, incense, soaps, candles, and herbal holistic remedies.

It’s a delightful plant with glossy, oval-shaped leaves that are often cupped. Leaf edges can be smooth or finely toothed.  Leaves are born oppositely on square stems that eventually flower into terminal clusters ranging from white to magenta.

Basil has several varieties, including the common small-leaf, Italian leaf, lettuce leaf, Thai, holy, lemon, lime, cinnamon, and several reds.

Its aroma is quite fragrant with hints of anise and cinnamon, and it is mildly pungent – except lemon and lime basil, which are pleasingly citrusy.

Primarily used fresh, basil can also be dried – but is more flavorful if pureed and frozen.  Although renowned for making primo pesto, it perfumes pastas, salads, sauces, savories and dazzles desserts!

Its compounds and essential oils also possess antioxidant, antiviral and antimicrobial properties. Many of the helpful compounds mostly disappear when basil is dried, so use fresh basil when possible.  Such a marvel to have an aromatically addictive flavor that truly makes the medicine go delightfully down!

Cultivating basil is also addictively easy.  Sowing indoors is most successful, since newly sprouted, succulent seedlings planted outside will usually succumb to eager-to-indulge midnight diners.

Since basil is extremely sensitive to cold (young plants can succumb in 45-50°; the author can attest to that), start seeds in late May through early June.

Sow seeds atop moistened sterile seed mix in 4” squares.  Sprinkle on more moistened mix to barely cover seeds and water to dampen thoroughly.  Cover flats with plastic domes, then place in an area that’s around 70°.

Once seeds sprout in 2-5 days, keep beneath a light source.  When true leaves appear, plant in six-packs protected inside until lowest temps are 55° or warmer.

Basil thrives in full sun in well-amended ground, raised beds or pots.  Keep it well watered.  If you’re planning to harvest your crop, don’t forget to distract those undesirable midnight diners whose meal du jour is your delectable basil. Slug/snail/earwig baits that are non-toxic to pets include: Escargo (Gardens Alive), Monterey Sluggo, Garden Safe (Grange, Amazon), or set up the beer bar in a bowl for a real party pleaser!

When about 6” high, continually clip the leaves and tender stems to keep you in basil bliss for the season. If allowed to bloom, the plants will toughen and harvests will be shorter.

There’s nothing like your own fresh citrus-flavored pesto and pizza, salads or grilled poultry or seafood topped with basil leaves or basil infused desserts.  So, get to it and dazzle them with fresh basil!

 

 

Resources:

Britannica

https://www.britannica.com/plant/basil

The Spruce Eats

https://www.thespruceeats.com/the-history-of-basil-1807566

Homes and Gardens

https://www.homesandgardens.com/advice/how-to-grow-basil

NOURISH by WebMD

https://www.webmd.com/diet/health-benefits-basil#:~:text=The%20eugenol%20in%20basil%20can,and%20blood%20vessels%20to%20relax.

 

Seed Sources:

Pine Tree Garden Seeds

https://www.superseeds.com/search?type=product&q=basil

Baker Creek

https://www.rareseeds.com/catalogsearch/result/?q=basil

Territorial Seeds

https://territorialseed.com/search?q=basil

 

Recipe:  Citrusy Basil Rub

Lemon and/or lime basil leaves and tender stems, minced to make 1 cup

1 teaspoon sea salt

½ teaspoon fresh ground pepper

6 cloves of organic garlic, peeled and pressed or minced fine

zest and peel of one organic lime

½ cup extra virgin olive oil

 

Mix all ingredients in a bowl, then store in glass jar.  It can be used to rub on poultry and seafood 24 hrs. before grilling; added to cider or white wine vinegar to make vinaigrette; or add a tablespoon to sauce or yogurt for dip or topping for grilled seafood or poultry.

Keeps in the fridge for about 2 weeks or freezes for longer storage.