Dallas Xeriscape Garden Winner  

          
      North Haven Gardens’ Events Coordinator Judy Fender submitted an application to the Dallas Water Utilities Department’s xeriscape competition this spring. Her backyard was selected as one of the five winning gardens for 2001 and was on display for the public this past June.
      “I wanted a ‘pretty’ backyard with lots of flowers and interesting foliage,” says Judy. “I asked a lot of questions during the previous years’ xeriscape tours and added those plants (natives and drought tolerant perennials and shrubs) to my gardens.” Although she has over 100 roses scattered throughout her gardens, three ponds and a 46-foot stream, the highest water bill she received last summer was $40.61. Attending Master Gardener classes at the Dallas County Extension Office, Judy learned a great deal about conservative watering techniques, which she responsibly practices.
      Attending garden club lectures has been a big part of her Texas gardening education since moving here from New Jersey. “Garden clubs are a wonderful resource for the Metroplex gardener and for those who have moved here from other states. You can learn a lot from others’ experiences.” Even prior to joining our staff, her favorite garden center is North Haven Gardens “because of the diversity of the plant selection, and I know the plants have good roots and a guarantee.” (Every plant, shrub, rose and herb in Judy’s yard is available at North Haven Gardens.)
      If you’re curious, Judy’s gardens will be available for public viewing again later this year when her water gardens will be on the Koi & Water Garden Club of North Texas’ September 22nd Tour of Ponds. [Tour Books will be available for purchase in September at North Haven Gardens.]

By Judy Fender

      Now that you have grown it, what are you going to do with it? If you are harvesting herbs to preserve them, do it to maximize the herbs’ essential oils. The timing and part of the plant will determine how you preserve them.
      The concentration of essential oils is highest in the leaves just before the flowers develop. Collect leaves in the morning after the dew is gone and the temperature rises. Flowers should be gathered when they are just beginning to open and usually about mid-day. Avoid touching the petals. Dry leaves and flowers over a drying screen in a single layer. Cover basil with a single sheet of newspaper to preserve the color. You can also hang herbs in bunches to dry (secure the ends with a rubber band) upside-down.
      Seeds should be harvested on a warm day after they ripen and before they begin to disperse. Cut seed heads of dill, fennel, coriander, and chervil into a paper bag to catch the seeds — or cut stems and hang upside down over a box or paper bag to catch the seeds as they dry and fall. Dig up roots in the fall when the tops begin to die. Annual roots are ready to harvest the first year. Perennial roots will take several years to mature for harvesting. Wash the soil off the roots when preparing to dry. For comfrey, licorice, and marsh mallow, scrub and peel the roots. Spread pieces on a cookie sheet lined with baking parchment paper. Dry in an oven at the lowest setting. Cool completely before storing.
      You can dry herbs in a microwave. Lay them on a paper towel and cover with another paper towel. Check them every 30 seconds and repeat until dry. This is not recommended for culinary herbs, which release their essential oils between 85 degrees to 110 degrees. It will reduce flavor.
      When storing dried herbs, be certain they are dry and place in dark jars, if possible. Don’t crush the herbs until you are ready to use them to preserve their flavor. Keep air out of the containers. Dried herbs lose much of their flavor after about a year. Use “old” herbs in potpourri or compost them.
      Freezing is best for preserving herbs with soft leaves and those that lose their flavor when dried — such as chives, chervil, tarragon, basil, parsley, dill, fennel, salad burnet, and mint. You can freeze the leaves in individual bags, or you can puree the herbs in a blender with a small amount of water and pour into ice cube trays and freeze. Drop the cubes into a plastic freezer bag and label for use later.