Today’s plant profile features a unique variety of rose, the PAVEMENT ROSE. We discovered pavement roses at our beloved place for all things edible plants, Edible Landscaping in Afton, Virginia.

Pavement Roses are one of the hardiest varieties of roses and have natural immunity to black spots and other diseases. We have also found them to be less susceptible to insects like Japanese Beetles than other, more common varieties of roses.

While there are several types of Pavement Roses available, we have Snow here at the Microsanctuary. They produce a remarkably steady supply of fragrant, pink flowers that (unless nibbled off by deer first) turn into large (up to 1″ in diameter) hips that start off orange but get slightly red in the fall.

Along with being beautiful, the petals of Pavement Roses (and other varieties) are useful fresh or dried. They can be added to teas, used as a garnish in salads or desserts, and infused in water, oil, or vinegar.

Rose hips are very nutritious, being particularly high in vitamin C (though be sure to eat them soon after picking to get the most of the vitamin C). The hips can be made into jam, puree, and tea, among other uses, and they have traditionally been used to treat stomach disorders when taken medicinally.

Check out these fun recipes for using roses!

* Rose water: http://www.organicauthority.com/organic-gardening/make-your-own-rose-water-elixir-of-the-goddess.html

* Rose hip tea: http://www.motherearthliving.com/cooking-methods/rose-hip-recipes-tea.aspx#axzz38UburcRV

* Rose hip jam: http://allrecipes.com/recipe/rose-hip-freezer-jam/

Fruit trees are such spectacular beings. We often think of them as part of orchards or as the occasional member of a mostly non-edible landscape in suburbia. But fruit trees can be so much more. For example, one approach to garden design is called the Edible Forest Garden. It mimics a self-sustaining forest ecosystem and features fruit and nut trees as the largest members of a densely layered forest of food. Fruit trees are key to this because they are perennial, provide years of food for harvesting, provide homes for various other creatures, can help to stabilize soil, and retain moisture. And, of course, we all know how helpful trees are as carbon sinks and generators of oxygen. (I could go on all day, so if you have more questions about Edible Forest Gardens and permaculture–from a vegan perspective–get in touch with us.)

Today’s plant profile is of an amazingly *fruitful* tree, the MULBERRY. You may know the tree primarily for the purple stains its berries leave on sidewalks or cars–and all the purple bird poop that speckles, well, everything when they are in season. It has been cultivated over the centuries throughout the world, including China (where, sadly, the native white mulberry’s leaves were used as food for silkworms in the silk industry), Europe, and the Mediterranean before spreading farther. Varieties include White, Black, Red, and American. The trees are relatively hardy and spread easily due to the popularity of the fruit (and thus the widespread pooping of the seeds). They can grow as tall as 75-80 ft., and some varieties have been known to produce fruit for hundreds of years (though it can take as long as 10 years for a tree to start fruiting). They can be grown easily from cuttings or seeds from a fruit left under some soil.

Much like raspberries, blackberries, and similar berries, the mulberry fruit is actually a collection of very small globular fruits, each containing a seed. Beloved by most wildlife, birds especially go cuckoo for mulberry fruits (not Cocoa Puffs), and they are a favorite snack for chickens. We have planted a young tree in our chicken yard for just this purpose–as well as shade and cover–and look forward to those first deep purple, juicy, sweet but not too sweet fruits. If we can get any from the chickens and other birds, that is.

Since the fruits are not as sweet as more common, more heavily domesticated fruits, and because they are so delicate, you are most likely going to need to find a tree somewhere–or plant one!–to enjoy mulberry’s deliciousness. You can often find mulberry in pies, tarts, wines, or jams, though our favorite use is eating them out of hand right off the tree. In recent years, the health benefits of mulberry (particularly white mulberry) have become more popularly known. Its leaves have been used in powdered form to treat diabetes, high cholesterol, high blood pressure, and even the common cold. The fruits are high in antioxidants, vitamin C, and vitamin K, and they even have a surprising amount of protein for a fruit.

Currently our only recipe for enjoying mulberries involves a tree, the fruit, your hand, and your mouth. But try mulberries next time you make a vegan pie or other recipe calling for berries. (You might need to add a bit more sugar if you like things sweet.)

Although not a staple of American cuisine, DILL is a fantastic herb to grow in your garden … and to bring into your kitchen.

Dill is a native of the Mediterranean region and southern Russia (which makes it no surprise that dill is so ubiquitous in Russian cooking). A hardy annual herb, dill grows to about 2 1/2 feet tall, has feathery green leaves, and produces various heads with yellow flowers. Like fennel, dill’s flowers attract many pollinators while providing a wispy flash of color.

We most likely know dill from its use (particularly the seeds) in making pickles, or using its leaves as flavoring for soups and sauces. Dill seeds are also used for flavoring cakes and pastries.

Dill has medicinal uses, too. The “fruit” and oil of dill has been used for calming the stomach and eliminating gas, and has stimulant and aromatic properties. Learn more about dill’s history and uses here: http://www.botanical.com/botanical/mgmh/d/dill–13.html.

Here is a fun recipe featuring dill (as well as mint, which we featured recently): http://www.theppk.com/2011/07/cucumber-avocado-tea-sandwiches-with-fresh-herbs/. We made these for a TCA board meeting a few months ago and were blown away by the deliciousness of the sandwiches.

Do you have any special uses for dill?