The summer canning season is in full swing. We’ve been harvesting in earnest and preparing the empty beds with compost for the next round of planting. Our tomatoes and tomatillos are finished, as are the summer squash. We will replant the squash and tomatoes for a fall crop. The watermelons are ripening. The red ripper cowpeas are huge and should start producing any day now. Our new bees are busy pollinating everything and we can definitely see the difference in our garden’s productivity. We have jars of pepper relish, serrano pickles, pickled jalapeños and serranoes, and various jams and jellies being added to the pantry weekly. Our freezer is stocked with sweet corn and green beans. This is the time of year when we are truly rewarded for all of our hours of labor and toil in the garden.

I love gardening, it’s true, but my favorite type of gardening is herb gardening. Herbs are hands-down the most versatile and useful plants in my entire yard. The bees love them. They smell good. They taste good. They make other foods taste good. They can be used for food, for beauty, for medicine, for crafts. They are easy to grow. They can be grown in small pots on the windowsill or tucked into small empty spots in the garden beds. Herbs are just amazing plants.

Being a Horticulture major, I’ve studied a lot of ethnobotany (people-plant interactions throughout history) and I’ve learned quite a bit about the various uses our ancestors had for different plants that aren’t commonly used today. I read about them and immediately want to try them (plant nerd!). I study and practice herbalism. I love to cook. I have a large herb garden that I’m planning to make even larger this fall. I plant herbs in my vegetable garden, my flower beds, in pots on the porch, wherever I can find a spot for them. They’re great for companion planting, as many of them repel garden pests and diseases or boost the health of other plants. There’s only one problem: my herbs grow out of control. We rarely have any hard freezes, so the herbs don’t really die back in the winter. They just get a new flush of growth.

I harvest my herbs and dry them, of course, as well as making macerated oils and tinctures. I use them to make soaps and lotions, creams and salves. I use them for medicine. I also freeze them. Obviously, I snip fresh herbs for cooking. It just seems like as many uses as I have for them, I just can’t seem to use them all up. So, to that end, I started experimenting. I’ve begun making herbal jellies.

It all began when I was outside picking blackberries to make jam. We have a wild honeysuckle vine growing around the shrubs that protect our well. I picked a flower and sucked out the nectar (yes, I still do that. Why should kids get all the good stuff?), and thought about what it would be like to be able to taste that floral sweetness all year. That’s when it hit me: why not make a honeysuckle jelly? I presented the idea to my husband, and off we went to forage for honeysuckle flowers.


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