In Gardening for Cocktails

It’s been a very mild summer here thus far, which is great for my snow peas (I picked some this week, even!!),  but not so great for my peppers. My tomatoes are doing better than many folks’, based on the reports I am hearing in the tasting room this summer. I have been picking them like mad, and we’re putting a tomato cocktail back on the menu this week – more on that in a post next week!

Here’s a status report, as well as some pictures:Creeping Rosemary

Herbs at the Distillery

Going great – the purple basil is tall (we’ll be adding a drink to the menu with that one too!), and we’ve been using the mint for garnishes and muddling all summer – it seems to be doing great and has a nice mild flavor that works well in our cocktails.  The lime basil is not very big (not big enough to use) but holding it’s own, and the Cuban oregano is doing great (more on that below).

This year, we have creeping rosemary aka prostrate rosemary – it’s not growing all that much (it’s getting crowded out a bit), but it is healthy and very tasty.

Vegetables and herbs at home

  • Cucumbers – starting to come in nicely, I’ve picked maybe 10 so far (some were small, but picked because they were trying to grow through the fence, or were outside my garden fence and in range of squirrels and other
    critters). Hoping for a good crop this year, and we’ve put the Cucumber Capirioska back on the menu in anticipation!
  • tomatoes - Aug 2014Tomatoes – getting lots of them, but none of my plants look very good – they are kind of gangly this year and I’ve needed to add additional supports to all of them. Next year, going to contemplate some early pruning or else getting better supports, as I have run out and will need to get more if this keeps up!


More on Cuban Oregano

Cuban Oregano - Aug 2014I found this plant this year at a local garden center; I’ve never seen it before or heard of it, and it seemed intriguing – both for its smell and its appearance.  Since then, I’ve learned it’s not really oregano – its plant name is Plectranthus amboinicus and it’s often referred to as the “herb of a hundred names.”

According to some articles, it is widely used around the world. It has a strong oregano-like flavor, with accents of sage & thyme. Very interesting indeed, and fun to use in some of our cocktails.

It’s a great conversation starter when people see it, too!

Happy Gardening!