Liv's Garden Gate

06/09/2026

The soft light, warm air, and the scent of fresh leaves always calms me. Tonight I picked mint, basil, and oregano, clipped the tips off the rosemary to encourage branching, and trimmed a little sage. Each one brings its own kind of calm: mint for clarity and a cooling breath, basil for gentle comfort and mood-lift, oregano for grounding, rosemary for focus and memory, and sage for slow, soothing clarity. The simple act of tending and harvesting is extraordinarily soothing... perfect for unwinding and settling into a restorative night's rest.

06/04/2026

06/04/2026

I had a little tea adventure recently — I finally made tea again and this batch was much, much better. Two weeks ago I harvested Camellia sinensis, picking the bud and first leaf. After washing, I dry-sautéed the leaves in a hot cast-iron pan (no oil), stirred constantly to remove moisture, then rubbed them between my hands to release the oils and let them dry for a few days. When brewing I used water at 72°C — perfect for these leaves. The cup was extraordinarily smooth, richer than it looked. I have to admit it is one of the better cups of green tea that I've ever had. That being said there was one big error: a few tiny leaf particles left in the cup made the brew turn slightly bitter after 5 minutes or so. I topped it up with hot water and it reduced the bitterness and luckily didn't dilute it too much. Next time I’ll try to make sure to keep crushed leaves to a minimum and strain better. Can’t wait to pick more from the yard and make the next cup. 🍵

06/02/2026

It’s been rainy and gray lately, but the nasturtiums still brighten the garden with cheerful blooms. This is the first time I've grown them and I'm thrilled how they've done so well. They're so easy to grow, attract pollinators, help deter pests, and their leaves, flowers, and seeds are all edible with a peppery bite — a little garden-to-plate magic.

05/30/2026

I made a quiet cup of mint tea from leaves I’d picked and dried. I brewed them at 93°C for 10 minutes and let the steam carry the moment. The tast is silky and gentle, never bitter — warm yet oddly cooling, with a faint, grounding earthiness. A small pause to breathe, taste, and return.

05/30/2026

Picked another cucumber yesterday and turned it into a small jar of refrigerator pickles! 🥒✨ Made with water, white vinegar, salt, peppercorns, and fresh dill — simple and tasty. Can’t wait to try them in a few days. Anyone have favorite quick-pickle tips or recipes?

05/29/2026

It's evening now... The sunflowers stand like quiet sentinels, turning toward a fading light and promising the warmth of tomorrow even as the world tucks itself in.

05/28/2026

First cucumber of the season... still quite a few more needed for pickles!

05/26/2026

I'm very excited about our very first zucchini of the season. Isn't it lovely.

05/26/2026

I processed some lemon basil (Ocimum americanum) today by putting leaves and tender green stems in the food processor, then packed the chopped herb into ice cube trays to freeze for easy use.

Chopping the green stems along with the leaves saves time, reduces waste, and adds flavor — young stems are tender and hold essential oils, so they boost aroma and texture in sauces, soups, and sautés.