In Appreciation of Moths

In our excitement over butterflies, we sometimes forget about the great diversity of other Lepidoptera - the moths that may frequent our yards and gardens. Some of my more interesting experiences with this order of insects have been with the raising of luna moths, cecropia moths, imperial moths and sphinx moths. 

Luna Moths mating.

Did you know that a mated female luna moth will lay approximately 150 eggs, usually high up on the leaves of sweetgum, hickory or pecan? Of those 150 caterpillars who hatch, only about 2 to 3 individuals live long enough to metamorphose into a moth and lay eggs. The other 147 or so become an important part of the food chain. Birds, spiders, wasps and others dine on their valuable protein.

Moth populations have suffered with habitat loss and through the use of pesticides. One thing that we can all do to help is to plant native plants, especially trees, in our yards, school grounds and parks. Why native? Each species of moth is adapted to break down and utilize the chemicals within the leaves of trees with which they have evolved. Luna moths need sweetgum or hickory, regal moths (hickory horn devil caterpillar) need hickory or walnut, rosy maple moths need maple trees and so on. I am not suggesting you plant a sweetgum, but now you can appreciate the one that is growing in your yard! But do plant native oak trees, sassafras, maples, birch, fringe tree, hickory........

Our yards and parks can be an important component of natural, healthy habitat to counteract loss of natural habitat, if we plant a diversity of native plants. We can also remove invasive plants that have invaded our urban and suburban green spaces and replace them with native species. This is such an important ecological issue that the last full week in July has been designated National Moth Week, this year July 23 - 31. It celebrates the beauty, life cycles and habitats of moths.

Visit nationalmothweek.org for more information. Please stop by Native Nurseries to pick up our information sheet, Moths and Their Larval Food Plants.

What to plant in your vegetable garden: Dog Days of Summer

We are in the “dog days’’ of summer here in Tallahasssee, which means we are right in between the two major planting seasons for your vegetable garden: Spring & Fall. It’s typical at this time of year to have a few empty spaces open up in your garden as plants like squash, cucumbers, tomatoes and more, begin to succumb to the oppressive pests and heat.

We often have customers coming in at this time looking for vegetable starts to plant in those spots, but we don’t have any in stock. It’s too hot and wet to keep them healthy in small transplant pots, and our local growers go on their much-needed vacations in summer. Trying to establish tender young veggie transplants in this weather is near impossible. There are however, several options for you to take advantage of that open space. 

Veggies such as bush green beans, southern peas, corn and okra can be directly seeded into your garden. You can even begin to plant Cauliflower, Carrots, Collards, Cucumbers and Onions from seed a little early if you want to give it a try, though we usually wait for August.  

Plant Zinnias or Sunflowers from seed now if you’d like to attract butterflies and provide food for pollinators – they make nice bouquets too! It’s also a good time to pull out your basil that has begun struggle and bloom, and replant it from seed.

Garden to Table: Herbal Infused Honey

The possibilities of herbal infusions for both health and flavor really are endless from basic tea to your favorite herbal/flower vinegar. You can use your fresh picked from the garden herbs in tea, honey, vinegar, aromatic pastes, cooking salts, mix up fragrant cocktails, etc. I love these herbal concoctions because they are simple, straightforward and a great way to concentrate and preserve herbs.

Below is a recipe for a herbal infused honey that can be used in tea, baking, marinades, salad dressing, drizzled over ice cream, fresh fruit or as a sweetener for your favorite summer tea or lemonade. Learn more ways to infuse herbs along with recipes, proper techniques, materials and storing methods at Elizabeth's Herbal Infusion Workshop. See our workshop calendar for upcoming classes. 

Lavender Infused honey

Ingredients:

Fresh or dried lavender leaves - if using fresh, make sure the herbs dry out from any excess water completely (see safety note below)
Honey (preferably raw honey from a local bee keeper)

Other herbs that lend well with honey include Lemon Balm, Chamomile, Basil, Sage, Peppermint, Texas Tarragon, Rosemary, and Thyme are just a few of the many options.

Equipment

Clean, dry jars and lids
Chopstick, wooden spoon handle, or other stirrer (avoid metal, which can scratch jars)
Clean cloth for wiping jar rims
Strainer

Method:

Fill a clean mason jar halfway with fresh herbs or a quarter full with dried herbs.

Top with honey, stir, and cap with a tight-fitting lid. Important that the herbs are completely submerged in honey. Wipe the jar rim with a clean cloth and cover tightly. Place in a sunny windowsill, and turn the jar over once per day. 

Tip: Label the jar with the contents and date so you don't forget!

Allow to infuse for a week or longer, then strain once the desired flavor has been achieved. The longer the honey sits the more fragrant and flavorful it becomes.

Strain the honey into a clean jar. Seal tightly and use within one year.