Peppermint Candy Flower
Claytonia sibirica is Miner's lettuce's pretty pink cousin
The pretty cousin of Miner’s lettuce (Claytonia perfoliata), Claytonia sibirica, also known as Peppermint Candy flower & Pink purslane, has gorgeous foliage and adorable candy-striped edible flowers. Peppermint candy flower shines when planted under large perennials or in the shady corner of a vegetable garden. Easy to plant by seed or transplanted as seedlings, this edible perennial will bloom all spring and summer long.
IN THE GARDEN
Hardy in USDA zones 3 to 8, the perennial peppermint candy flower grows to 8 inches (20 cm) tall in full shade, partial shade, and sun in nearly any soil. Its versatility makes it a go-to plant for problem spots in the garden. The plant’s appearance is reminiscent of its cousin, wild miner’s lettuce, that’s typically found in woodland settings. With its soft leaves, it’s not surprising that peppermint candy flower thrives in a moist environment, but, surprisingly, it can also thrive in dry conditions. You’ll want to harvest and enjoy peppermint candy flower often, so make sure to plant it in a spot where you can easily access its leaves and flowers.
HARVEST
Harvest full stems in the cool of the morning to avoid wilted greens. This sturdy perennial can last up to 2 weeks refrigerated. You can use peppermint candy flower in a variety of ways. The succulent leaves have a mild, neutral taste that’s perfect for homegrown salads. The greens can also be cooked and are a great addition to other braising greens. Sprinkle the sweet flowers over salads, use them as a garnish, or press them into cheese.
EDIBLE FLOWER–PRESSED CHEESE
Flower-pressed cheeses make great host gifts and party appetizers. They are simple to assemble in just a few minutes.
MAKES ONE 4-OUNCE ROUND OF CHEESE
5 to 7 peppermint candy flower stems, each with multiple flower heads
4-ounce round of fresh goat or other mild soft cheese, such as sheep
Fruit, poppy seed crackers, or a baguette, for serving
Rinse the flowers in a bowl filled with cold water by gently dipping the flowers to remove any debris. Lift out and place on a clean, dry towel.
Remove individual flower heads from the stems and gently press into the cheese round in any pattern you choose. You can also use the mild-tasting leaves and stems to create patterns with the flowers.
Serve immediately with fruit, poppy seed crackers, or a sliced baguette, or wrap the cheese with wax paper and store for up to 3 days in the refrigerator.
Enjoy!
Chick Update
It’s been over a week with the baby chicks and they have already grown so much! We currently have 34 babies in my spare bathroom shower. Most will be heading to live with Rose at Morningsun Herb Farm, we are only babysitting while their new coop is finished being built. The handful that will remain here will join our backyard flock in about 6 to 8 weeks and in case you are wondering - will start laying eggs by June/July.
Why do we raise the chicks in the shower? We find it a safe and easy space to introduce all of our animals to each other. By the time the chicks move out to the coop, our two cats and dog will know that they are members of the family and not lunch. If you have any questions about starting your own backyard flock, Alexis over at Soul Food Farm is hosting an online class that covers all of the how to’s and more. And if you are raising backyard hens and feel like sharing a few photos - send them our way or share in the comments. We love a good chicken photo!
Classes & Events
I am headed to Seattle this week to speak at the North West Flower & Garden Show. If you are attending, please stop by and say hello at one of my talks Wednesday and Thursday. Rose, Alexis and I are also working on a new series of design intensives for this spring and early summer. We will be exploring Cut Flower Garden Design, Fragrant Gardens, Tea Gardens - and of course, Garden Cocktails! Stay tuned for more details, we will be updating our Classes & Events page soon.
Hope you all have a wonderful week and an opportunity to get out into the garden -
Stefani
Homegrown Harvest: A Guide to Growing Your Own Food
February 27 & March 29 Grow Your Own Salad —Lafayette, CA Ever dream of savoring a fresh, crisp salad made from your own garden? Join us for our "Grow Your Own Salad" hands-on workshop where you will learn how to grow and harvest salad greens.
April 17 & 26 Tomatoes, Tomatoes, Tomatoes —Lafayette, CA Whether you're a seasoned gardener or just starting out, this course offers invaluable insights into selecting the perfect tomato varieties, preparing your soil, and implementing effective planting techniques.
August 7 & September 6: The Fall/Winter Garden — Lafayette, CA Learn how to plant garlic, cover crops, and cool-season vegetables for your fall and spring edible garden.
Herbal Magic: Cannabis & Herbal Gardening
April 10, Herbal Magic: Cultivating Culinary & Medicinal Plants — Lafayette, CA. Join Stefani Bittner and fellow Ten Speed Press author Penny Barthel for a four-class series on growing culinary and medicinal herbs, including cannabis, in the garden. These two master plantswomen and expert gardeners will guide you through every season of the herb garden, from seed planting to salve making and every step in between.
May 22 Summer Herbs & Cannabis: Companion Planting and Care — Lafayette, CA Dive into the world of synergistic gardening with our specialized class, "Summer Herbs & Cannabis: Companion Planting and Care." This class is designed for gardeners looking to optimize their green spaces through the art of companion planting, focusing on the harmonious cultivation of annual and perennial herbs, including cannabis. You’ll be equipped with the skills to create a thriving garden that leverages the natural benefits of plant relationships.
September 18 Harvesting Excellence: Final Care for Herbs and Cannabis — Lafayette, CA This hands-on course is designed for gardeners who want to master the final stages of the growing cycle and ensure that their herbs and cannabis are harvested and processed with precision and care.
November 13 Kitchen Alchemy with Herbs and Cannabis — Lafayette, CA. Join Penny and Stefani in the kitchen as we use the garden's bounty in bespoke creations in the kitchen. This is what the summer herb garden was heading for all season! We become kitchen alchemists as we transform our harvested herbs into tisane, tincture, infused oil, salve, and delicious beverages and edibles. Penny will offer instruction on the unique properties of cannabis for health and wellness as we include it in the herbal ingredients in our creations. Come prepared to learn by doing as we make several favorite herbal recipes for mind, body and soul.