Oh, how love this herb, she is nice to touch and her smell is wonderful. Now is good time to but because lots of places have them for the holidays. She has a very long history in the whole world being used for many different reason. It is used in weddings, funeral, plays, cooking, holidays and even in magical spells. One of her best reputations being used to help memory, we all could use that.

I have them planted at Poplar Head Park, brought them for little Christmas trees and then let them turn into wonderful large plants for the corners of the beds. They bloom in early January and February when you need to see some flowers. I love going by and pinching on them for the fragrant. I will also be using them at the new round about at Westgate Park, just for fun.

The leaves are evergreen an that makes them nice to have, flower are small and blue to purple. They need full sun and well drained soil. Do super in pots and like at Poplar Head in a raised bed. Some people will tell you they do not do well here and my answer is go look at the Park. You can start by seed or cuttings; I have not grown from seeds but from cutting or just by dividing the plant that I have. For cooking she is used in lamb, chicken, fish, pork, with fruit, soups and veggies. Since I am not a cook you will have to look up how to use in the kitchen. I do know it only takes a small amount. When pruning only cut a small amount at a time, being a woody plant they do not like a heavy prune. Use very sharp prunes to cut.

There are many different varieties so just have a look around, they come in uprights to ground covers. Remember to “Think Outside the Pot” Nancy Walker nwalker@dothan.org

How you can have your plants and water them, too.
Monday, June 30, 2008 @1:12pm CST
Tips on Planting and Watering

Gooood Fudge

½ pound Velveeta Cheese
½ pound butter or margarine
(2) 16 ounce boxes powdered sugar
½ cup cocoa
½ teaspoon vanilla
1 cup chopped pecans

Melt cheese and butter slowly in heavy boiler over low heat—add sugar & cocoa that has been mixed together to the melted cheese and butter. Add pecans and vanilla. Mix well. Pour into a 9x13 pan and press to fill and level. If mixture becomes too stiff while Stirring add a bit more butter. This is absolutely the best fudge I have ever tasted! No one will believe it has cheese. The cheese is the secret to the fudge’s creamy texture.

Peanut butter Velveeta Fudge

1/2 pound sliced easy-melt cheese (recommended: Velveeta)
1 cup (2 sticks) butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 (16-ounce) boxes confectioners' sugar

Directions:
Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts. Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff. Use your hands to squish everything together. Using your hands, remove candy from the bowl and press evenly and firmly into the pan.
Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
To serve, cut into squares.