Herbs: A Healing Presence in the Garden

The Enchantment of Growing Things:

“If the day and night are such that you greet them with joy, and life emits a fragrance like flowers and sweet-scented herbs… that is your success.”

Henry David Thoreau

I eagerly anticipate long, warm days in the Northeast. I am perpetually cold in Fall and Winter. The warmer months are welcome balm. As the days grow longer, and the earth is expectant with vitality, I am itching to get out and plant some herbs.

This Spring’s herb garden will offer an array of spices, fragrances, and tastes. We will plant large quantities of basil, chives, dill, eucalyptus, lavender, lemon balm, mint, oregano, parsley, rosemary, sage, tarragon, two varieties of thyme (one lemon), and one spectacular purple wild geranium.

There is healing in these plants. I breathe in their spirits. Their essence quells any dissonance I feel.

There are days when I don’t have the physical strength to do the work and Susan takes over. Last summer, as we planted some delicate flowering perennials around our young lilac, I had to sit. My breathing suddenly grew shallow. The world started spinning. I could hardly keep my body upright.

Through it all, the mystery of life never ceases. What conditions will nature offer this year?

Two years ago, the insects and critters (rabbits, groundhog, deer) munched on the garden to the point that some of the herbs were barely more than nubs at the base of their stems. Then last summer’s constant rainfall nurtured growth. Plants grew lush and full, reaching up and out, their leaves cascading.

The patio where these potted herbs live is situated across from our native wildflower garden. Buddha sits next to the wildflowers, so peaceful, a constant reminder of stillness.

Potted flowers circle the herbs. By the end of the summer, our small yard is an oasis, bursting with life, fragrance, and color. Butterflies, bees, and an occasional hummingbird will take up residence there quite naturally.

I visit the patio in early morning. It is peaceful to sit at a café table among the plants. It ushers a certain magic into my day. The gentle bubbling of our fountain calms me and slows me down.

Even more enchanting is when, in preparation for dinner, Susan swings open the door to the patio to water the plants and check in on them. Sometimes she has an idea for a dish, like her mustard-herb lamb chops. She’ll come out to decide which of the more robust herbs will pair well with her creation, and she will use them to make culinary magic—adding enticing flavor to our meals.

What calls me? Is it the soothing lavender fragrance that opens my heart? The feeling and aroma of basil as I rub her leaves together between my fingers? Or is there something about the citrusy scent of lemon balm? These sensory pleasures reach out to offer quiet, centered joy. My daily visits to the patio connect me to life in its ever-changing facets; I experience rejuvenation first-hand—outside and within.

It’s a modest pleasure that gently lifts my spirits. When I remind myself to keep doing the things I love, then despite setbacks and uncertainties, my days are filled with small wonders and joy.

Susan Shares One of Her Favorite Recipes:

Mustard-Herb Lamb Chops

I love cooking with fresh herbs. These Mustard-Herb Lamb Chops are a real treat and a family favorite. The recipe is reliable, and they are delicious.

 We use 4 – 6 all natural Australian rib lamb chops.

Ingredients in a paste:

2 Tablespoons of Extra Virgin Olive Oil (more if too thick)

Fresh Herbs, Finely Chopped:

(I grab a little of everything we have) about 1-2 tablespoons in all.

Thyme

Parsley

Sage

Basil

Oregano

Tarragon

Dried:

1 Tsp Thyme

1 Tsp Provencal Spices

2-4 Tablespoons of Grey Poupon Pommery Mustard

4 Large Cloves of finely chopped Garlic

Preparation:

1. Add all the ingredients together in a small bowl to make a paste.
2. Put the Lamb chops on a broil pan rack.
3. Put about a teaspoon of the mixture on top of each lamb chop and spread it out
4. Broil them for 7-10 minutes
5. Turn the chops
6. Coat the other side of the chops with about a teaspoon of the mixture
7. Broil for 7-10 minutes
8. We like these cooked medium rare to medium.