beans (seventh-generation seeds) and Abnaki cranberry runner beans from a Native American client. Rather than eat the bounty, she’s accumulating the seeds to save the varieties.


Herbs Thai basil loves summer heat. Make batches of pesto, then freeze


it in ice cube trays for later. Christina Major, a nutritionist in Trevorton, Pennsylvania, grows heirloom herbs that include borage, with its edible flowers, and marshmallow, which is a decongestant when added to tea. Her 300-square-foot garden supplies summer veggies such as scarlet runner beans, more than 50 kinds of perennial herbs for year-round use and heirloom raspberries, gooseberries and blackberries “that are eaten as fast as they’re picked,” she says. Heirloom enthusiasts like to exchange seeds to try new


varieties. “From December to March, traders swap seeds and plot their gardens,” says Major. “I got 20 kinds of tomatoes by connecting with other traders on Facebook.”


Flowers Of 400,000 flowering plants in the world, 20 percent are in danger of extinction. “Instead of marigolds and petunias,


consider old-fashioned annuals. Trying new things is fun,” says Gettle. Four O’clocks, familiar to many midwesterners, come in several colors and are easily cultivated from their abundant seeds. The succulent Ice plant, with its white-pink flowers, looks like it was dipped in sugar; its edible leaves taste like spinach. Black Swan’s burgundy poppies have a frill-like edge, while Mother of Pearl poppies offer subtle watercolors. “Save seeds, share with neighbors and pass them on to the kids,” advises Gettle. “They’re evidence of our culture.”


Connect with the freelance writer via AveryMack@mindspring.com.


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LOOKING OUT FOR YOUR SOCIAL MEDIA MARKETING NEEDS natural awakenings April 2016 39


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