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Garden of Tasty Delights

April 21, 2022 by Kimberly Snyder 6 Comments

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A dessert garden? Is there really such a thing? I would love to share three herbs to grow in your dessert garden!

Welcome, gardening friends!  I can’t believe I forgot to introduce you to the final three herbs to grow in your dessert garden! Somehow thyme got away from me and I completely messed up!

Today’s post will spotlight these herbs: cinnamon basil, lemon thyme and lemon verbena!

metal pots with basil, gloves and tools

4 inch pot of lemon thyme

 

 

 

 

Since it has been quite some thyme since we visited the concept of the Dessert Garden, I will do a quick recap of the idea!

What is a Dessert garden?

A dessert garden is quite similar to a tea, culinary or a fragrance garden.   Many of the same herbs that you would use to make teas or grow to add to your cooking will turn ordinary desserts into delicious taste treats!

My favorite herbs to grow in a dessert garden include: anise hyssop, cinnamon basil, lavender, lemon balm, lemon thyme, lemon verbena, pineapple sage,  rosemary, scented geraniums and of course one or more varieties of mint. The final choice will depend on your personal preferences.

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Where did the concept of a Dessert Garden Sprout From?

When I was in my twenties and early 30s, I longed to open a restaurant (a tea room, actually) that would only serve flourless chocolate cake & ice tea.  I wanted to name it “Just Desserts”.  I probably would have had to serve a few other items than just flourless chocolate cake & ice tea in order to stay in business !

relaxing on the porch with tea and books

I didn’t open a tea room but I did start an herb business on my parents’ farm .  If you are interested in more of the back story, the details are outlined in this blog post : Sprout, Grow, Bloom

I took my love of desserts and herbs and combined them into  the concept of a Dessert Garden…. sort of like “Kim Style” for the garden!

Kim's Kottage logo

Back to the subject of growing and using  Dessert Herbs…..

Know Your Zone

The USDA has the country divided into various growing zones based on the average annual minimum winter temperature, divided into 10-degree F zones.  The zones range from 1a (Alaska) to 13 b (Puerto Rico).   The zones help gardeners determine which plants are most likely to thrive in which locations.  You can access the hardiness map here to get information about your growing zone. https://planthardiness.ars.usda.gov/PHZMWeb/
 
When I lived in Illinois and Ohio, I was living in the hardiness zone of 6a.  I became more familiar with annuals that could be considered frost tolerant.  They are also known as cold tolerant.  This means that they are annual plants that can withstand light frosts and can normally be planted before the average frost-free date.  If  temperatures fall much below freezing or if the plants are exposed to hard frosts, some damage to flowers and foliage can occur.  The frost-free date for Zone 6a is considered to be May 15th.

Growing Conditions –

assorted herbs in the garden

Most of the herbs listed above prefer full sun, meaning they will need at least 6 hours of sunlight per day to thrive.  Lavender demands more sun and very well drained soil.  Lemon verbena, rosemary, pineapple sage and the scented geraniums are considered tender perennials, meaning you will need to bring them inside for the winter if you live in an area that has cold winters.  Cinnamon basil is an annual.  The rest of the herbs are considered perennials.

The dessert herbs can be planted directly in the garden or in containers .  They work well in window boxes , terra cotta pots or decorative containers.  If planting in a container, just be sure there are holes in the bottom of the container or window box in aid in draining out excess water.

Three Herbs to Grow in Your Dessert Garden

Today, I am highlighting the last three of my favorite dessert herbs.  The links to the blog posts highlighting the rest of my favorites are listed at the bottom of the post.

Cinnamon Basil

wooden cutting board with basil leaves

Cinnamon Basil is a sweet basil with a hint of cinnamon. It grows to a height of 1 to 2 feet tall.  It would be perfect in the middle of your dessert garden.  To stimulate new growth, pinch the plant back.  Cinnamon Basil is an annual.

The leaves of Cinnamon Basil can be used either fresh or dried.  Cinnamon Basil is especially good in custards.  Add some chopped Cinnamon Basil to white wine and splash it over a mixed fruit salad.  It is really delicious snipped over apples before baking them.  Cinnamon Basil will add a subtle flavor to a sauce made with white chocolate.

If you are unable to find a Cinnamon Basil plant, Lemon Basil is another sweet basil that is compatible with desserts.

Lemon Thyme

4 inch pot of lemon thyme

Lemon Thyme is very fragrant.  It is a perennial.  It only grows to a height of 4 to 6 inches and should be planted in the front of your dessert garden.  It also grows well in pots or planters on your deck or patio.

The leaves of lemon thyme can be used either fresh or dried.  They are easy to strip from the stems.  The stems aren’t used for cooking.  Lemon Thyme is delicious sprinkled over fresh fruit.  It can also be used in cookies and cakes.

Lemon Verbena

Lemon Verbena is a plant best grown in pots.  It is considered a tender perennial.  It can grow to a height of 5 feet in cooler climates and as tall as 10 to 15 feet in warm climates.

Lemon Verbena is the most lemony of the Lemon herbs!  It’s taste is intense yet not bitter.  The leaves can be used either fresh or dried, depending on the recipe.  The flavor of cantaloupe is enhanced with rubbed with fresh lemon verbena leaves.  Add sweetness to berries without adding sugar by mincing fresh lemon verbena leaves over them.

When cooking desserts, use dried lemon verbena leaves because heat will destroy the flavor of fresh leaves.

lemon verbana leaves, dried

Drying lemon verbena is easy.  Simply remove the leaves from the branch and place in a cool, dry place for several days.  Once the leaves are thoroughly tried, place in a glass jar and store them away from heat or direct sunlight.  When you are ready to use the leaves, crush the dried leaves in your hands to release their fragrance and then add to your recipe.

Additional Information about Cooking with Dessert Herbs

Kim in the Kitchen with mint brownies

Herbal Condiments

Herbal condiments serve as an interesting way to add herbs to your dessert making.  Herbal sugars, honeys and vinegars are  examples of herbal condiments.  More information about herbal condiments can be found here:

GENERAL TIPS FOR COOKING WITH HERBS
When using fresh herbs, be sure to bruise them first to release the essential oils in the herbs.  Fresh herbs can be substituted for dried herbs and dried herbs can be substituted for fresh herbs.  Just be sure to adjust the proportions accordingly.  The general rule is to use at least twice as much fresh herb as you would dried herbs.Dried herbs should be stored in opaque glass containers in a cool, dark location.  Light and heat affect their storage life.  Herbs should not be stored over the range, although that is where they invariably end up!If you are just starting to cook with herbs, start slowly.  Add a small amount to the recipe at a time and then taste.  Add more herbs if you wish, just remember you can always add more but you can’t remove the excess if you’ve added too much!
fresh pound cake with lemon glaze

Kim's Easy Lemon Glaze

A easy to prepare glaze with a light lemon flavor
Print Recipe Pin Recipe
Prep Time 15 minutes mins
infuse leaves in water 8 hours hrs
Course Dessert
Cuisine American

Ingredients
  

  • 1 tablespoon Dried Lemon Verbena
  • 2 tablespoons warm water
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/4 teaspoon grated lemon peel

Instructions
 

  • Add vanilla to the water
  • crush the lemon verbena leaves into the liquid and let marinate overnight
  • the next morning, strain the herbs out of the liquid
  • add the powdered sugar and the lemon peel to the liquid
  • Stir until well blended. Check the consistency of the glaze. If too thick, add a little milk or water. If too thin, add more powdered sugar.
  • Pour the glaze over pound cake.
    fresh pound cake with lemon glaze

Notes

The pound cake can be garnished with lemon slices and lemon verbena leaves if desired.  Lemon rose geranium leaves can be substituted for the lemon  verbena leaves in this recipe
Keyword Lemon Glaze
Tried this recipe?Let us know how it was!

Herbs on the Farm

Lavender in the Dessert Garden

Herb Garden at the Farm

rustic porch swig

For More Information about the Dessert Herbs:

Herb Themed display

Garden of Tasty Delights; Intro to Dessert Herbs

Scenter geraniums , rosemary & lemon balm

Garden of Tasty Delights Part 2

 

 

 

 

 

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Filed Under: Blog Post, Gardening Tagged With: cooking with herbs, Gardening, Herbs

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Comments

  1. Michele - vintage home designs says

    April 22, 2022 at 5:49 pm

    Love this! I love growing herbs and you have some great ones here!
    Thanks so much for joining our Fabulous Friday Link Party!

    Reply
    • Kimberly Snyder says

      April 23, 2022 at 8:24 am

      Thank you so much, Michele! I love the Fabulous Friday Link Party! thank you for hostessing it!

      Reply

Trackbacks

  1. Garden of Tasty Delights - Intro to Dessert Herbs - From Farmhouse to Florida says:
    March 7, 2023 at 8:37 am

    […] Garden of Tasty Delights ; Intro to Dessert Herbs Part 3 […]

    Reply
  2. Let's Make Lavender Lemonade! - From Farmhouse to Florida says:
    May 19, 2023 at 8:05 am

    […] A Garden of Tasty Delights – Intro into Dessert Herbs Part 3 […]

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  3. Dessert Herbs? Who Knew? - From Farmhouse to Florida says:
    November 22, 2023 at 3:25 pm

    […] Garden of Tasty Delights ; Intro to Dessert Herbs Part 3 […]

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  4. How to Create A Dessert Garden - From Farmhouse to Florida says:
    April 1, 2024 at 2:25 pm

    […] Garden of Tasty Delights ; Intro to Dessert Herbs Part 3 […]

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Hello! Kimberly (Kim) Snyder and I'm glad you're here. An entrepreneurial spirit, I've owned a flower shop and antiques store, a pizza parlor and now we're in Florida living a new adventure. Join me as we downsize into our new digs and continue the adventures! WRITER & BLOGGER

Kimberly Snyder shares the adventures of moving to Florida and beginning again in a new space as a herbalist, a creative, and a serial entrepreneur

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Not sure if I ever shared this version of the pott Not sure if I ever shared this version of the potting bench. I started decorating it with a lavender theme. I must have gotten distracted before I finished it! It just needs a few potted lavender plants ti finish it! #lavender #farmhousedecorating #gardenstyle #fromfarmhousetoflorida #pottingbench
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 The nurse that was taking care of me in the pre op area turned out to be the same nurse who had prayed for me last year. My husband was in the parking lot of the medical center speaking with his friend who happened to work at the center with this particular nurse. I was very sick at the time and they prayed for my healing.  It was great to be able to thank her in person and let her see that the prayers had been answered. ❤️

Then the anesthesiologist came in and told me about his cousin who had also been diagnosed with Stage 4 colon cancer about a year ago. He mentioned some of the treatments his cousin had had and how important a positive attitude is.  I was touched that he took the time to tell me about his cousin’s experience. 

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