Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
The toll free number eight hundred eight two three eight
two five five. Good morning, I am Ron Wilson, or
personally yard boy talking about yarding, and boy, we have
just had so much fun over the last several weeks
because every Saturday we're getting to talk with our good friend.
That's right, it's time for are you herbally experience with
our good friend, our CCPC and major award winning syndicated journalists.
(00:23):
She's an Appalachian herbal scholar, accredited family or most author,
cooking teacher, media personality, and motivational speaker. You can hear
on Sacred Heart Radio and on iHeartRadio as well. The
website about eating dot com ladies and gentlemen, the one
the Only Rita Nator Hike and felve crowds just get
(00:49):
bigger and bigger every Saturday morning.
Speaker 2 (00:52):
Well, I don't know that list of accolyodes seems to
grow as well.
Speaker 1 (00:56):
Good morning, mister Wilson, and I only read about a
third of.
Speaker 2 (01:02):
Well.
Speaker 1 (01:02):
I would say something about the os coffee or whatever
that is, hall of fame, but I'm not how to
pronounce it.
Speaker 2 (01:06):
So, oh yeah, that's that's a yeah, that's a hoity
toity French society that is. Yeah, it's quite special to
be included.
Speaker 1 (01:16):
So I did just say, Hoidy toydy Hall of Fame.
Speaker 2 (01:19):
Yeah, but you know what, I'm just who I am.
And by the way, before we start, there was something
on television about walking barefoot and how healthy it is
for your feet and your balance. So heck, I've been
doing things right all these years and not even knowing
it either.
Speaker 1 (01:35):
Everything you've been doing. Everything you've been eating, all the potions,
magic potions, strange potions, you know, all that stuff you've
been doing, the race stuff. It's all. You know, what
goes around comes wrong. I told you, I still laugh
when I see what's hot right now. And I think
boy Reade talked about that thirty years ago at some
of our workshops.
Speaker 2 (01:53):
That long ago. Well you know, I think, yeah, what
you just said is so true. I think there's a
renaissance and healthy eating and being more aware of our
environment and eating and growing local. So it's all good.
I mean, that's the way a lot of our parents
and grandparents grew up. So sure we're going back to that.
(02:16):
And I think that's a wonderful way too for for kids,
don't you think.
Speaker 1 (02:20):
Yep? And who you know, when when back way back
when running through the yard barefoot, through the fields barefoot
and all. And you know, you see that reference now
as far as when they're talking about mental health and
you know, being burnt out and all that stuff, that
you need to take a break and take a walk
in the grass.
Speaker 2 (02:39):
Yeah, isn't that something there's and.
Speaker 1 (02:40):
There's a reason for that. Just feeling the grass under
your feet can be very calming and very mind relaxing.
Speaker 2 (02:48):
Yeah, it's like what the what do they call? It's
called wood forest bathing sort of the same thing, but
with shoes on, just enjoying nature, So you.
Speaker 1 (02:57):
Can have your shoes off and force bathe.
Speaker 2 (03:01):
No, no, when I'm down in the woods, I got
my shoes on. I don't. I'm not a big fan
of snakes and weird things. No I know, no, no, no,
Well when we go down to the river, then yeah,
we have our shoes off, of course, but the flip
flops are real close, so just in case the flip flops.
Speaker 1 (03:21):
Talking with Rita Hikenfeld her website about eating dot com,
I did catch your segment yesterday, I believe it was
on Sacred Heart Radio talking about the Pope's favorite food.
Speaker 2 (03:33):
Yeah, yeah, that surprised me that you caught that. Yes,
our new pope is the first American pope, and he's
from Chicago, so everyone, as I had mentioned to Matt Swaying,
my colleague, we think of pizza from Chicago, and a
lot of his work was done in Peru, so he
(03:54):
loves carne asada, which is grilled meat. So that's what
we talked about. And of course it had some moon
some spices in it, and some biblical foods in there
as well. And you also said that you passed my
you were went past my house and you didn't stop.
Speaker 1 (04:11):
I was close by. Oh okay, there's this there's this
road road there called one two.
Speaker 2 (04:19):
Oh yeah yeah, yeah, yeah yeah.
Speaker 3 (04:21):
No.
Speaker 1 (04:21):
I was doing site visits yesterday so I had to
keep moving.
Speaker 2 (04:25):
Oh okay, I was hanging out closed yesterday and had
to take them down because of the rain. And we
never got it.
Speaker 1 (04:31):
They never came. No, did you get last night's storm?
Speaker 2 (04:35):
No we got Yeah, we didn't get one drop.
Speaker 1 (04:37):
Huh we got I know, I know.
Speaker 2 (04:40):
We thought they said severe thunderstorm tail and you know,
it was very quiet here. So anyway, it's.
Speaker 1 (04:48):
Never well, it's never quiet at the hiking feldus, I
can't imagine that happening. Hey, By the way, I was
going to I was going to mention, you're talking about
the post food and you're talking about being from living
in Peru and all that I want. If he likes
Peruvian lilies, I wonder if that'll be the new flower
arrangement in the in all it hit where he lives.
Speaker 2 (05:09):
That's a that's a you think, good thought. I don't know.
I mean, we're going to embrace just about everything about him,
so we'll see all these new things pop up. So
I'll keep an eye out for that.
Speaker 1 (05:21):
Yeah, let me know. And he'll probably have you to
cook for him anyway, so you know, let me know
how that works out for here. Talking with Rita Hikenfeld
her website about eating dot com recipe this week. What
you will find on also on our website at run
Wilson online dot com is Marnara sauce garnished with parsley yep.
Speaker 2 (05:37):
And I wanted to use that particular recipe because it
uses both what we call the soft and the hard herbs.
So that's what we're going to talk about a little
bit today. What's the difference in how to grow how
to use both soft and hard herbs.
Speaker 1 (05:54):
So what's the before we talk about the hard and
soft herbs. What's so special about your mar nara sauce.
Speaker 2 (06:00):
Well, it's funny because it starts out with butter instead
of olive oil. And basically, you're gonna melt some butter
in a sauce pan, and you're gonna stir in a
little garlic, and then you're gonna add some good tomatoes
and then tomatoes, good, always good, good tomatoes, the canned
(06:21):
tomatoes in this particular instance. And then you're gonna add
some onion halves and just cut it an onion in half,
and that you throw that in. I know that sounds weird,
but that's what you do in a sprig of oregano,
and then you just cook that up. And after it's cooked,
you add some salt and pepper and pull those onion
(06:42):
halves out, and then you add a shower of chopped basil.
Really delicious vegetarian and so good for you. And the
onion and the basil and the oregano and the butter.
Of course, what could be bad about that and a
little bit of garlic. It tastes like the restaurant quality
Marinara sauces that you get, so and it's just something fun. Takes,
(07:06):
you know what, forty five minutes max. Just to cook,
and it's easily frozen too. So it's a good recipe
and I.
Speaker 1 (07:15):
Like it the fact that I'm looking at the picture
here that you have it over spaghetti and not over
like thick noodles, because I just can't you know me,
I don't like those thicker noodles, but I do like
the spaghetti.
Speaker 2 (07:25):
Yeah. You know, it's funny because a lot of people
don't like like the fettuccini.
Speaker 1 (07:30):
I like fetaccini with Alfredo sauce, but that's about the
only way.
Speaker 2 (07:34):
Oh my gosh, I just did a recipe for that yesterday.
See if you have only been in the area and stopped,
you could have had a plate. Yeah. The thinner spaghetti
I think always works well with this, but again it
uses the softened hard herbs and then I always garnish
it with a little parsley too. So just something fun
and quick and easy.
Speaker 1 (07:53):
I was talking with Bevin Cohen last week and I
got a copy of his book about an Extra one
for you, and I'll send it out to you as well,
you're gonna love this book. He's got all the he
takes the forty eight different herbs and he and he
tells you how to grow him, use them, cook with them,
use them for medicinal purposes as well. So he has
all kinds of recipes for each one. You'll enjoy it,
(08:15):
and you'll look at and say, well, I've always done that,
I've done it. I know that. But it's a good
book anyway.
Speaker 2 (08:19):
No, no, no, you always learn. That's just the thing.
As much as anyone knows, there's always something to learn. Yeah,
I can't wait to get it. I'll be that'll be.
Speaker 1 (08:27):
Fun reading, pretty interesting. We don't have to travel up
to central Michigan and visit visit his homestead. Small farm
I think it was the name of his place. So
pretty cool.
Speaker 2 (08:36):
I'm ready. I'm ready.
Speaker 1 (08:37):
Give mister Hikenfeld and missus Wilson will all take a
week off and go up there.
Speaker 2 (08:41):
What do you say that sounds like a plan.
Speaker 1 (08:44):
Let's take a quick break, we come back. We're gonna
find out the difference between hard and soft herbs from
our herbal expert Rida Hikenfeld. Here in the Garden with
Ron Wilson read.
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Speaker 1 (11:21):
Welcome back here in the garden with Ron Wilson again
that total free number eight hundred eight two three eight
two five five. Talking with Rita Hikenfel time for part
two of areu Urbally Experienced? Go and forget her websites
about eating dot com, her recipe for the marnarsauce in
and more stuff. Info about soften heard herbs will be
on our website as well, run Wilson Online dot com.
(11:41):
By the way, if folks want to talk with you
in person, are you going to be out and about.
Speaker 2 (11:44):
Today, Yes, i am. I'm going to be at Natorps
in Mason from about ten thirty to eleven thirty or twelve.
I'll be hanging out in the herbs as usual and.
Speaker 1 (11:56):
You and she literally is hanging out, just kind of
goes there and sits down, hangs out, clips a bunch
of herbs as you can take home and cook with.
Speaker 2 (12:05):
Yeah, And you know what I love to do is
always when I see the little ones, I will take
a sprig of chocolate mint and give them that and
tell them to put it in some water. It will root,
and you know, it's so fun to see their little
faces and when they start sniffing the mint. It's just
a learning experience and the mint needs pruned anyway, so
it serves two purposes.
Speaker 1 (12:25):
It makes Dave Couch jealous because you don't do that
for him.
Speaker 2 (12:31):
I love Dave, He's a busy man. But anyway, Yes,
I'll be in the area of the herbs and talking
with folks and if they need help, I'll be there.
And just as you just said, hanging out. So we
can talk now about all these different soft and hard herbs.
Speaker 1 (12:47):
Soft herbs versus hard.
Speaker 2 (12:49):
Herbs have that okay, well, there's there's I always classify
herbs as soft and hard and the reason is when
you think of soft herbs, let's go with those. Those
are the ones with like really tender stems that you
can eat often. And those would include things like dill, sevia, basil, chervil, parsley, cilantro,
(13:14):
and chibes, because if you look at their stems, if
you don't use them right away, they tend to wilt.
They're very tender. And then the hard herbs are those
woody ones, mister Wilson, those are the ones that form
the woody stems. And what I think of first is
like oregano and time curry leaf, lemon, verbana, bay and sage,
(13:38):
even rosemary. And the interesting thing is those the hard
herbs are dry more easily as far as dehydration than
the soft because they don't have as much moisture in them.
So in the hard herbs we like to use, you
can put those in during the beginning of cooking time
because they can withstand the heat, and then the soft
(14:01):
herbs best us at the end of cooking. But now,
as I mentioned to you earlier when I sent you
all this stuff, that's my opinion because when I do
like my tomato sauce with d with oregano and and basil,
sometimes not always, if I do a traditional meat sauce,
(14:22):
I'll put uh, basil and oregano in at the beginning
and then more basil at the end. But again, those soft,
fleshy herbs, the flavor profile doesn't hold under long intense cooking.
And then the ones with the woodier stems stew soups
and stews, and they're easily identifiable, be identifiable because uh,
(14:44):
there are a lot of the woodier ones also are perennial,
so both have wonderful uses, not only culinarily speaking, but
me medicinally and even ornamental. You can you always uh
talk about this mixing in your herbs with your in
your flower box and just really beautiful and good pollinators
as well.
Speaker 1 (15:04):
Yeah, they're great to mix it. As a matter of fact,
I had circled the sage to mention to you this morning.
We had used Sharon did some sage I think it
was beer garden and we grew in the fall. For
using we're both growing in the fall obviously and planting
in your garden and also to use in your fall
planters because it's tough, durable, takes the end. You get
that silver leaf and it takes the frost, and also
(15:27):
it lasts a long time for you. And we have
a couple planters up by the front of the office
that we haven't redone yet and the old annuals are
still there right in the middle. All of the sages
came back and they're in these big planters. Came back
through the winter with no problem. Also the middle of
them has these nice growing sage plants, but everything else
had died out around it, so pretty darn tough to
(15:47):
make that through the winter like that.
Speaker 2 (15:50):
Oh yeah, and you know the sage plants My old
fashioned sage right now has got blue flower spikes on it,
just beautiful and those are very hearty. And sage is
a wonderful or we all we think about it. When
you think of sage, you think of Thanksgiving stuffing. We
thought before. You can put some of those sage leaves
(16:10):
under the skin of poultry. The beer garden sage is
lovely because it has big leaves and it doesn't bolt
to flour and seeds so quickly. And you can make,
as I've told you many times before, the sage potato chips.
Pop those in a little bit of hot olive oil,
salt and pepper, and they're really really delicious. So yeah,
(16:32):
the hardy herbs are the ones that usually developed the
woody stems dancers.
Speaker 1 (16:38):
You're making them hungry now, well good.
Speaker 2 (16:40):
Oh, and I've got to tell you too before I forget.
I've been getting a lot of questions about rosemary and
which rosemary is good for our climate here and is
it southwestern Ohio where I live and where you live.
Our rosemary is really a good one for our climate
because it really does take the cold better. It's a
(17:02):
little cold hardier than most, So if you're living in
our area and you're wondering which rosemary to grow, ARP
is always a good choice. And the barbecue rosemary, the
one with the skiff twigs that people use as skewers,
are good tusk and blue. But anyway, I usually point
people toward the ARP if they're not sure if they're starting,
(17:24):
just to grow rosemary. So that's your rosemary tip for
the day.
Speaker 1 (17:28):
There you go. Now, one last thing for you that
I don't think we addressed. This was talking about these
soft and hard herbs when it comes to drying and preserving.
These the soft herbs, so okay, I mean, you know,
the hard herbs, I could say, yes, but both the
same are pretty easy to do.
Speaker 2 (17:45):
Oh yeah, the soft herbs easier to easy to dry,
but they're more fleshy, they have more moisture, so they're
going to take a little bit longer, and that's the
only difference. Absolutely, dehydrate those because it's better than anything
you can buy and a lot less expensive in the store.
Speaker 1 (18:01):
And you can always try Riata's favorite way to dry
those herbs, putting them in a grocery paper bag, putting
them in the trunk of your car, and forget abouting them.
Forgetting about them for the summer, then discovering them later
on and pull them out and saying, wow, look at that.
Speaker 2 (18:17):
I remember that one presentation we did. You threw all
the herbs in a pile, and I put them in
a bag and forgot about them. It was probably the
best dried herb mixture ever.
Speaker 1 (18:29):
You know the things we learned, I tell you. Yeah,
read a Hikenfeld. Always a pleasure. Again, if folks want
to talk to you in person, You're going to be
at the Natorp's nursery outlet today from ten thirty until noon.
So stop out and say he lord, it's at ten
thirty to eleven somewhere around there. Stop out and say hi,
I she'll be hanging out in the in the herbs,
and do me a favor. Maybe just once walk up
(18:50):
to Dave and give them something to chew on or
something so you make makes you feel a little more wanted.
Speaker 2 (18:56):
Okay, well I will do that. I may even take
a photo.
Speaker 1 (19:00):
There you go. Rita hike felt always a pleasure.
Speaker 2 (19:04):
Always a pleasure on my end too, mister Wilson, talk
to you next week.
Speaker 1 (19:07):
Take care her website about eating dot com. Be sure
and check that out as well. Coming up next, we're
going to talk about two things, growing garlic and a
new tool I found last year called the Earthlifter with
Neil Bevy Here in the garden with Ron.
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The toll free number eight hundred eight two three eight
two five five. Good morning, I am Ron Wilson, or
personally yard boy talking about yarding, and boy, we have
just had so much fun over the last several weeks
because every Saturday we're getting to talk with our good friend.
That's right, it's time for are you herbally experience with
our good friend, our CCPC and major award winning syndicated journalists.
(00:23):
She's an Appalachian herbal scholar, accredited family or most author,
cooking teacher, media personality, and motivational speaker. You can hear
on Sacred Heart Radio and on iHeartRadio as well. The
website about eating dot com ladies and gentlemen, the one
the Only Rita Nator Hike and felve crowds just get
(00:49):
bigger and bigger every Saturday morning.
Speaker 2 (00:52):
Well, I don't know that list of accolyodes seems to
grow as well.
Speaker 1 (00:56):
Good morning, mister Wilson, and I only read about a
third of.
Speaker 2 (01:02):
Well.
Speaker 1 (01:02):
I would say something about the os coffee or whatever
that is, hall of fame, but I'm not how to
pronounce it.
Speaker 2 (01:06):
So, oh yeah, that's that's a yeah, that's a hoity
toity French society that is. Yeah, it's quite special to
be included.
Speaker 1 (01:16):
So I did just say, Hoidy toydy Hall of Fame.
Speaker 2 (01:19):
Yeah, but you know what, I'm just who I am.
And by the way, before we start, there was something
on television about walking barefoot and how healthy it is
for your feet and your balance. So heck, I've been
doing things right all these years and not even knowing
it either.
Speaker 1 (01:35):
Everything you've been doing. Everything you've been eating, all the potions,
magic potions, strange potions, you know, all that stuff you've
been doing, the race stuff. It's all. You know, what
goes around comes wrong. I told you, I still laugh
when I see what's hot right now. And I think
boy Reade talked about that thirty years ago at some
of our workshops.
Speaker 2 (01:53):
That long ago. Well you know, I think, yeah, what
you just said is so true. I think there's a
renaissance and healthy eating and being more aware of our
environment and eating and growing local. So it's all good.
I mean, that's the way a lot of our parents
and grandparents grew up. So sure we're going back to that.
(02:16):
And I think that's a wonderful way too for for kids,
don't you think.
Speaker 1 (02:20):
Yep? And who you know, when when back way back
when running through the yard barefoot, through the fields barefoot
and all. And you know, you see that reference now
as far as when they're talking about mental health and
you know, being burnt out and all that stuff, that
you need to take a break and take a walk
in the grass.
Speaker 2 (02:39):
Yeah, isn't that something there's and.
Speaker 1 (02:40):
There's a reason for that. Just feeling the grass under
your feet can be very calming and very mind relaxing.
Speaker 2 (02:48):
Yeah, it's like what the what do they call? It's
called wood forest bathing sort of the same thing, but
with shoes on, just enjoying nature, So you.
Speaker 1 (02:57):
Can have your shoes off and force bathe.
Speaker 2 (03:01):
No, no, when I'm down in the woods, I got
my shoes on. I don't. I'm not a big fan
of snakes and weird things. No I know, no, no, no,
Well when we go down to the river, then yeah,
we have our shoes off, of course, but the flip
flops are real close, so just in case the flip flops.
Speaker 1 (03:21):
Talking with Rita Hikenfeld her website about eating dot com,
I did catch your segment yesterday, I believe it was
on Sacred Heart Radio talking about the Pope's favorite food.
Speaker 2 (03:33):
Yeah, yeah, that surprised me that you caught that. Yes,
our new pope is the first American pope, and he's
from Chicago, so everyone, as I had mentioned to Matt Swaying,
my colleague, we think of pizza from Chicago, and a
lot of his work was done in Peru, so he
(03:54):
loves carne asada, which is grilled meat. So that's what
we talked about. And of course it had some moon
some spices in it, and some biblical foods in there
as well. And you also said that you passed my
you were went past my house and you didn't stop.
Speaker 1 (04:11):
I was close by. Oh okay, there's this there's this
road road there called one two.
Speaker 2 (04:19):
Oh yeah yeah, yeah, yeah yeah.
Speaker 3 (04:21):
No.
Speaker 1 (04:21):
I was doing site visits yesterday so I had to
keep moving.
Speaker 2 (04:25):
Oh okay, I was hanging out closed yesterday and had
to take them down because of the rain. And we
never got it.
Speaker 1 (04:31):
They never came. No, did you get last night's storm?
Speaker 2 (04:35):
No we got Yeah, we didn't get one drop.
Speaker 1 (04:37):
Huh we got I know, I know.
Speaker 2 (04:40):
We thought they said severe thunderstorm tail and you know,
it was very quiet here. So anyway, it's.
Speaker 1 (04:48):
Never well, it's never quiet at the hiking feldus, I
can't imagine that happening. Hey, By the way, I was
going to I was going to mention, you're talking about
the post food and you're talking about being from living
in Peru and all that I want. If he likes
Peruvian lilies, I wonder if that'll be the new flower
arrangement in the in all it hit where he lives.
Speaker 2 (05:09):
That's a that's a you think, good thought. I don't know.
I mean, we're going to embrace just about everything about him,
so we'll see all these new things pop up. So
I'll keep an eye out for that.
Speaker 1 (05:21):
Yeah, let me know. And he'll probably have you to
cook for him anyway, so you know, let me know
how that works out for here. Talking with Rita Hikenfeld
her website about eating dot com recipe this week. What
you will find on also on our website at run
Wilson online dot com is Marnara sauce garnished with parsley yep.
Speaker 2 (05:37):
And I wanted to use that particular recipe because it
uses both what we call the soft and the hard herbs.
So that's what we're going to talk about a little
bit today. What's the difference in how to grow how
to use both soft and hard herbs.
Speaker 1 (05:54):
So what's the before we talk about the hard and
soft herbs. What's so special about your mar nara sauce.
Speaker 2 (06:00):
Well, it's funny because it starts out with butter instead
of olive oil. And basically, you're gonna melt some butter
in a sauce pan, and you're gonna stir in a
little garlic, and then you're gonna add some good tomatoes
and then tomatoes, good, always good, good tomatoes, the canned
(06:21):
tomatoes in this particular instance. And then you're gonna add
some onion halves and just cut it an onion in half,
and that you throw that in. I know that sounds weird,
but that's what you do in a sprig of oregano,
and then you just cook that up. And after it's cooked,
you add some salt and pepper and pull those onion
(06:42):
halves out, and then you add a shower of chopped basil.
Really delicious vegetarian and so good for you. And the
onion and the basil and the oregano and the butter.
Of course, what could be bad about that and a
little bit of garlic. It tastes like the restaurant quality
Marinara sauces that you get, so and it's just something fun. Takes,
(07:06):
you know what, forty five minutes max. Just to cook,
and it's easily frozen too. So it's a good recipe
and I.
Speaker 1 (07:15):
Like it the fact that I'm looking at the picture
here that you have it over spaghetti and not over
like thick noodles, because I just can't you know me,
I don't like those thicker noodles, but I do like
the spaghetti.
Speaker 2 (07:25):
Yeah. You know, it's funny because a lot of people
don't like like the fettuccini.
Speaker 1 (07:30):
I like fetaccini with Alfredo sauce, but that's about the
only way.
Speaker 2 (07:34):
Oh my gosh, I just did a recipe for that yesterday.
See if you have only been in the area and stopped,
you could have had a plate. Yeah. The thinner spaghetti
I think always works well with this, but again it
uses the softened hard herbs and then I always garnish
it with a little parsley too. So just something fun
and quick and easy.
Speaker 1 (07:53):
I was talking with Bevin Cohen last week and I
got a copy of his book about an Extra one
for you, and I'll send it out to you as well,
you're gonna love this book. He's got all the he
takes the forty eight different herbs and he and he
tells you how to grow him, use them, cook with them,
use them for medicinal purposes as well. So he has
all kinds of recipes for each one. You'll enjoy it,
(08:15):
and you'll look at and say, well, I've always done that,
I've done it. I know that. But it's a good
book anyway.
Speaker 2 (08:19):
No, no, no, you always learn. That's just the thing.
As much as anyone knows, there's always something to learn. Yeah,
I can't wait to get it. I'll be that'll be.
Speaker 1 (08:27):
Fun reading, pretty interesting. We don't have to travel up
to central Michigan and visit visit his homestead. Small farm
I think it was the name of his place. So
pretty cool.
Speaker 2 (08:36):
I'm ready. I'm ready.
Speaker 1 (08:37):
Give mister Hikenfeld and missus Wilson will all take a
week off and go up there.
Speaker 2 (08:41):
What do you say that sounds like a plan.
Speaker 1 (08:44):
Let's take a quick break, we come back. We're gonna
find out the difference between hard and soft herbs from
our herbal expert Rida Hikenfeld. Here in the Garden with
Ron Wilson read.
Speaker 4 (08:54):
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Speaker 1 (11:21):
Welcome back here in the garden with Ron Wilson again
that total free number eight hundred eight two three eight
two five five. Talking with Rita Hikenfel time for part
two of areu Urbally Experienced? Go and forget her websites
about eating dot com, her recipe for the marnarsauce in
and more stuff. Info about soften heard herbs will be
on our website as well, run Wilson Online dot com.
(11:41):
By the way, if folks want to talk with you
in person, are you going to be out and about.
Speaker 2 (11:44):
Today, Yes, i am. I'm going to be at Natorps
in Mason from about ten thirty to eleven thirty or twelve.
I'll be hanging out in the herbs as usual and.
Speaker 1 (11:56):
You and she literally is hanging out, just kind of
goes there and sits down, hangs out, clips a bunch
of herbs as you can take home and cook with.
Speaker 2 (12:05):
Yeah, And you know what I love to do is
always when I see the little ones, I will take
a sprig of chocolate mint and give them that and
tell them to put it in some water. It will root,
and you know, it's so fun to see their little
faces and when they start sniffing the mint. It's just
a learning experience and the mint needs pruned anyway, so
it serves two purposes.
Speaker 1 (12:25):
It makes Dave Couch jealous because you don't do that
for him.
Speaker 2 (12:31):
I love Dave, He's a busy man. But anyway, Yes,
I'll be in the area of the herbs and talking
with folks and if they need help, I'll be there.
And just as you just said, hanging out. So we
can talk now about all these different soft and hard herbs.
Speaker 1 (12:47):
Soft herbs versus hard.
Speaker 2 (12:49):
Herbs have that okay, well, there's there's I always classify
herbs as soft and hard and the reason is when
you think of soft herbs, let's go with those. Those
are the ones with like really tender stems that you
can eat often. And those would include things like dill, sevia, basil, chervil, parsley, cilantro,
(13:14):
and chibes, because if you look at their stems, if
you don't use them right away, they tend to wilt.
They're very tender. And then the hard herbs are those
woody ones, mister Wilson, those are the ones that form
the woody stems. And what I think of first is
like oregano and time curry leaf, lemon, verbana, bay and sage,
(13:38):
even rosemary. And the interesting thing is those the hard
herbs are dry more easily as far as dehydration than
the soft because they don't have as much moisture in them.
So in the hard herbs we like to use, you
can put those in during the beginning of cooking time
because they can withstand the heat, and then the soft
(14:01):
herbs best us at the end of cooking. But now,
as I mentioned to you earlier when I sent you
all this stuff, that's my opinion because when I do
like my tomato sauce with d with oregano and and basil,
sometimes not always, if I do a traditional meat sauce,
(14:22):
I'll put uh, basil and oregano in at the beginning
and then more basil at the end. But again, those soft,
fleshy herbs, the flavor profile doesn't hold under long intense cooking.
And then the ones with the woodier stems stew soups
and stews, and they're easily identifiable, be identifiable because uh,
(14:44):
there are a lot of the woodier ones also are perennial,
so both have wonderful uses, not only culinarily speaking, but
me medicinally and even ornamental. You can you always uh
talk about this mixing in your herbs with your in
your flower box and just really beautiful and good pollinators
as well.
Speaker 1 (15:04):
Yeah, they're great to mix it. As a matter of fact,
I had circled the sage to mention to you this morning.
We had used Sharon did some sage I think it
was beer garden and we grew in the fall. For
using we're both growing in the fall obviously and planting
in your garden and also to use in your fall
planters because it's tough, durable, takes the end. You get
that silver leaf and it takes the frost, and also
(15:27):
it lasts a long time for you. And we have
a couple planters up by the front of the office
that we haven't redone yet and the old annuals are
still there right in the middle. All of the sages
came back and they're in these big planters. Came back
through the winter with no problem. Also the middle of
them has these nice growing sage plants, but everything else
had died out around it, so pretty darn tough to
(15:47):
make that through the winter like that.
Speaker 2 (15:50):
Oh yeah, and you know the sage plants My old
fashioned sage right now has got blue flower spikes on it,
just beautiful and those are very hearty. And sage is
a wonderful or we all we think about it. When
you think of sage, you think of Thanksgiving stuffing. We
thought before. You can put some of those sage leaves
(16:10):
under the skin of poultry. The beer garden sage is
lovely because it has big leaves and it doesn't bolt
to flour and seeds so quickly. And you can make,
as I've told you many times before, the sage potato chips.
Pop those in a little bit of hot olive oil,
salt and pepper, and they're really really delicious. So yeah,
(16:32):
the hardy herbs are the ones that usually developed the
woody stems dancers.
Speaker 1 (16:38):
You're making them hungry now, well good.
Speaker 2 (16:40):
Oh, and I've got to tell you too before I forget.
I've been getting a lot of questions about rosemary and
which rosemary is good for our climate here and is
it southwestern Ohio where I live and where you live.
Our rosemary is really a good one for our climate
because it really does take the cold better. It's a
(17:02):
little cold hardier than most, So if you're living in
our area and you're wondering which rosemary to grow, ARP
is always a good choice. And the barbecue rosemary, the
one with the skiff twigs that people use as skewers,
are good tusk and blue. But anyway, I usually point
people toward the ARP if they're not sure if they're starting,
(17:24):
just to grow rosemary. So that's your rosemary tip for
the day.
Speaker 1 (17:28):
There you go. Now, one last thing for you that
I don't think we addressed. This was talking about these
soft and hard herbs when it comes to drying and preserving.
These the soft herbs, so okay, I mean, you know,
the hard herbs, I could say, yes, but both the
same are pretty easy to do.
Speaker 2 (17:45):
Oh yeah, the soft herbs easier to easy to dry,
but they're more fleshy, they have more moisture, so they're
going to take a little bit longer, and that's the
only difference. Absolutely, dehydrate those because it's better than anything
you can buy and a lot less expensive in the store.
Speaker 1 (18:01):
And you can always try Riata's favorite way to dry
those herbs, putting them in a grocery paper bag, putting
them in the trunk of your car, and forget abouting them.
Forgetting about them for the summer, then discovering them later
on and pull them out and saying, wow, look at that.
Speaker 2 (18:17):
I remember that one presentation we did. You threw all
the herbs in a pile, and I put them in
a bag and forgot about them. It was probably the
best dried herb mixture ever.
Speaker 1 (18:29):
You know the things we learned, I tell you. Yeah,
read a Hikenfeld. Always a pleasure. Again, if folks want
to talk to you in person, You're going to be
at the Natorp's nursery outlet today from ten thirty until noon.
So stop out and say he lord, it's at ten
thirty to eleven somewhere around there. Stop out and say hi,
I she'll be hanging out in the in the herbs,
and do me a favor. Maybe just once walk up
(18:50):
to Dave and give them something to chew on or
something so you make makes you feel a little more wanted.
Speaker 2 (18:56):
Okay, well I will do that. I may even take
a photo.
Speaker 1 (19:00):
There you go. Rita hike felt always a pleasure.
Speaker 2 (19:04):
Always a pleasure on my end too, mister Wilson, talk
to you next week.
Speaker 1 (19:07):
Take care her website about eating dot com. Be sure
and check that out as well. Coming up next, we're
going to talk about two things, growing garlic and a
new tool I found last year called the Earthlifter with
Neil Bevy Here in the garden with Ron.
Speaker 4 (19:20):
Wilson Landscaping Ladiesier with your personal yard boy. He's in
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