I'm nowhere near your zone 9 area, but was looking for lemongrass info. and found this post. I have grown a bunch of Lavender over the years, and though Spanish Lavender performs very well...always the first in bloom and survived where others haven't over the last 8-9 years, it is not very fragrant. The English lavender is more difficult to keep LOOKING great, but has the sweetest fragraces. Grosso, which was mentioned, is spectacular in growth habit and AWESOME in frangrance...more spicy pungent than the sweet English variety. Grosso is really my favorite. My advice is grow at least some of them in TERRA COTTA POTS (because they "breathe" and don't hold in too much moisture), so if you're having particularly rainy seasons, you can bring them out from getting soaked too much...they do not love the humidity and wet roots for long periods of time. (I'm in upstate SC...sometimes drought, sometimes too much rain...) Also, if you love frangrance, be careful, but get a sprig of lemon balm...it's my "weed of choice" b/c I could smell it all day long! I could send you a sprig! I have plenty!

Nat, I wouldn't eat any herbs that have been treated with chemicals to get rid of insects. The only thing that I use occasionally on my herbs is a sea weed-fish emulsion feed. I grow lemongrass here in south Texas as a year round clump of "grass". Lots of people grow pampas grass and other ornamental grasses for landscaping, but I like lemongrass the best because it looks good, and it is a culinary herb. Mine grow to about 5' and will put out flowers every year. I have a large yard, and I have two planted up against the fence. I also have several growing in pots in my greenhouse. They make nice presents for my "herbie friends"! Here are some more recipes that I have picked up here and there. I just can't remember where here and there came from. TOM KA GAI (Chicken coconut soup) 1 cup unsweetened coconut milk 1 cup chicken broth 3 to 4 thin slices galangal root (some recipes substitute ginger, but others say absolutely do not substitute) 3 kefir (kaffir) lime leaves 1 stalk lemongrass, lower portion cut into 1-inch lengths and crushed 6 straw mushrooms 4 ounces chopped chicken 1 tablespoon sugar 1 teaspoon salt 3 tablespoons lime juice Cilantro Ground chili powder (optional) In saucepan, combine coconut milk, chicken broth, galangal, kefir lime leaves, lemongrass and straw mushrooms and heat over medium until boiling. Add chicken; simmer about 2 minutes, or until chicken is cooked. Mix in sugar, salt and lime juice. Garnish with cilantro. If desired, add ground chili powder to achieve desired spiciness. Makes 2 servings. THAI TURKEY SAUSAGE From Sunset Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (Wilderness Cuisine author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges. Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife. 1 pound ground turkey 1/4 pound green beans, ends and strings removed, minced 8 green onions, ends trimmed, minced 1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced 3 tablespoons minced fresh cilantro 2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced 2 tablespoons Asian fish sauce (nuoc mam or nam pla) 1 large egg 2 tablespoons cornstarch 1/4 teaspoon sugar About 2 tablespoons olive oil 1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick. 2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan. 3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest. 4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once. Nutritional analysis per patty. Yield: Makes 16 patties; 8 servings NUTRITION PER SERVING CALORIES 73(53% from fat); FAT 4.3g(sat 0.9g); PROTEIN 5.9g; CHOLESTEROL 34mg; SODIUM 107mg; FIBER 0.3g; CARBOHYDRATE 2.4g HOT AND SOUR SOUP 6-1/2 cups chicken stock 1 heaping tablespoon tom yam hot and sour paste 4 kaffir lime leaves, finely chopped (optional) 1 stick lemongrass, tender inner part only, roughly chopped juice of 1 lime 4 tablespoons fish sauce (nam pla) 2-3 small jalapenos or fresh red or green chilies, finely chopped 1 teaspoon sugar 1-1/2 cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size 1 pound 2 ounces peeled raw shrimp, thawed if frozen 5 small scallions, cut into short lengths and then into strips small bunch cilantro, chopped Heat the stock and tom yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chilies and sugar. Bring to a boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2-3 minutes, or until the shrimp are cooked but still tender. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want. Serves 4-6. LEMONGRASS CHICKEN (2) 1kg whole chicken 1 1/4 cups water salt and pepper to taste 6-8 lemongrass leaves, roughly chopped 1 tablespoon cornflour milk Place the chicken on a saucer in a saucepan. Add the water, sprinkle salt and pepper over and heap the lemongrass onto the breast. Cover and bring to the boil, reduce heat and simmer for 2 hours, basting occasionally with the liquid. To eat hot, remove chicken and keep warm. Strain the liquid into a small saucepan and stir in a tablespoon cornflour blended to a smooth paste with a little milk. Stir until thickened and pour over the chicken. To eat the chicken cold, put it into a deep bowl and pour the strained liquid over it. Cool, then chill overnight. The liquid will have jelled and there will be a layer of fat which should be removed. LEMONGRASS COCONUT SORBET 10 stalks lemongrass 1 1/2 cups sugar 1/4 teaspoon salt 1/4 cup lemon juice 1 cup coconut milk (stir before measuring) Peel the tough outer layers from the lemongrass and discard them. Cut the remainder into 1cm lengths. In a saucepan over high heat, combine lemongrass, sugar, salt and 2 cups water. Stir until liquid comes to the boil. Reduce heat, simmer, stirring occasionally, until light golden, about 20 minutes. Pour through a fine strainer, pressing on the solids to extract moisture. Discard solids. Place the bowl in a larger bowl of ice water and stir syrup until cool, about 5 minutes. Stir in lemon juice. Whisk in the coconut milk. If mixture is lumpy, pour through a fine strainer. Pour into an ice cream maker and freeze. Or freeze in a suitable dish until just firm , 2-4 hours. Scoop into bowls, or scrape with a large form to form a slushy ice. Serve immediately. TOMATO LEMONGRASS SALSA 2 stalks lemongrass 2 green or red chilles, finely chopped 1 large tomato, coarsely diced 1 small red onion, finely diced 2 tablespoons chopped coriander 2 tablespoons olive oil 2 tablespoons rice vinegar 1 tablespoon sesame oil salt Combine all ingredients and let sit at room temperature for about one hour, then refrigerate. Use within one day. LEMONGRASS SYLLABUB 4 stems lemongrass, chopped finely 20g chopped fresh ginger 120g castor sugar 200ml water 300ml thickened cream 1 tablespoon brandy 2 tablespoons lime juice Place the lemongrass, ginger, castor sugar and water in a saucepan, stir over heat until sugar has dissolved. Boil for 10 minutes, then leave to cool. Strain. May be stored in the fridge for up to 3 weeks. Delicious spooned over ice cream. To make the syllabub, add the syrup, brandy, and lime juice to the cream and whisk together until soft peaks form. Serve in glass dishes with a few gratings of lime zest if desired. The syllabub can also be used as a filling for Pavlova. Fill a pavlova case with the syllabub, sprinkle over some cubed mango. Sweeten some passionfruit pulp with a little sugar, then drizzle over the mango. KAFFIR LIME AND CHICKEN STIRFRY 1 onion, chopped 1 tablespoon Thai red curry paste 3-4 Kaffir lime leaves 3-4 chicken thighs or breasts, cut into bite-size pieces 1 cup coconut cream 1-2 tablespoons fish sauce juice of 1 lime 1 cup chopped pineapple chopped coriander or parsley to garnish Fry onions until lightly browned, remove from pan. Stirfry curry paste and Kaffir lime leaves together over high heat for 1-2 minutes. Add chicken, fry for 1-2 minutes. Add coconut cream, fish sauce, lime juice and onions. Add enough water to barely cover the mixture, simmer for about 10 minutes until chicken is cooked through. Add pineapple, simmer a further 2-3 minutes. Serve on a bed of boiled rice and garnish with coriander. KAFFIR LIME AND GINGER MELON SALAD 1/2 red pawpaw 1/2 honeydew melon 1/2 yellow rockmelon 3 fresh kaffir lime leaves, finely shredded 1 1/2 cups water 3/4 cup castor sugar 2 tablespoons julienned fresh ginger juice of one lime 6 kaffir lime leaves, roughly torn Greek yoghurt to serve. Combine water, sugar, ginger and lime leaves in a saucepan, heat and stir until sugar is dissolved. Bring to the boil, reduce heat and simmer for about 10 minutes. Remove leaves, set aside to cool. Peel and slice melons into wedges of the same size. Place in a serving bowl and drizzle the syrup over the fruit. Garnish with shredded kaffir leaves and serve with chilled yoghurt. THAI CHICKEN AND LEMONGRASS SOUP From the Frugal Gourmet 6 cups chicken stock 4 slices dried galangal root 1 slice fresh ginger, the size of a quarter 2 cloves garlic, peeled & sliced 3 shallots, peeled and sliced 7 dried kaffir lime leaves 3 stalks lemongrass, peeled and the bottom 5 inches chopped 1 tsp Thai red curry paste 1 tbls sugar 1 14 oz. can coconut milk 3 tbls Thai fish sauce 3/4 lb. thinly sliced skinless and boneless chicken breasts 2 small jalapeno peppers, seeded and thinly sliced 2 tbls freshly squeezed lime juice Salt and Pepper to taste Fresh coriander for garnish. Place chicken stock in 6 quart kettle and add the galangal root, ginger, garlic, shallots, lime leaves, lemongrass and red curry paste. Bring to a simmer and cook for 10 minutes. Drain the stock and discard the solids. Return the stock to the pot, add the sugar, coconut milk and fish sauce and bring to a simmer. Add the chicken and bring to a simmer again. Cook for 5 minutes. Add the remaining ingredients except garnish and bring to serving temperature. Garnish with fresh coriander if you wish. Note: many Thai cooks prefer to leave the solids in the soup stock and do not drain it at all. This gives a bit brighter flavor, if you wish. Linda

Jane, I'm on the west side of the river from where you will be moving so the soil might be a bit different. If possible, I'd ask your fiance to have a soil test done (or at least buy one of the pH meters that they sell in the stores) to see what your soil pH is. Mine's essentially mud shale and on the acid side so heathers do pretty well here and the couple I've grown are happy. Deer are tough here ... as Philomena said, they'll eat just about anything or at least try it - even the poisonous things. I've got lots of deer on the property (currently 5 sleeping in the snow just below the house) and aside from a seven foot fence with another two feet pointing in at a 45 degree angle, there's not too much that will stop them if they really want to have lunch. So far, outside the fence the cleome, valerian and horehound don't get touched, boxwood and bayberry only get an occasional mibble, the salvias get eaten in late fall as do foxglove and some alliums and strangely a tropical like lemongrass has been immune so far (two years). The ground freezes solid here in the winter so once we can plant in the spring, shallots, thyme and oregano have done ok as have zucchini; tomatoes / tomatillos, bunching onions, alpine strawberries and for some reason rue have been nibbled on and for me, things like hollyhocks, crocus, tulips, Jerusalem Artichokes and hostas just create a salad for the deer. I'd really recommend a fence or if it's not possible, start small with a variety of plants and see which ones get eaten in your area since it will differ by the year as well as the location. Good luck and welcome to the valley.

I am on a tight budget, and I have found over the years that using the right decorator helps me save a lot of money. When the first decorator I loved moved away, I used 2 decorators who were a complete waste of time, money, and effort before I found another one I liked. What worked best for me was to ask around and see if any of my friends or acquaintances (not the rich ones) had a decorator they liked. The decorators I use charge an hourly fee and they completely understand that my budget leans more toward getting my accessories at Target and flea markets. They also do not expect to replace everything - they know they will have to work with the furniture and many of the accessories I already have. I cut out pictures of rooms I like so they can see my taste, and then they help me choose paint colors, fabric, rugs, etc. Often I do the leg work by picking out a bunch of fabric samples I like, then they narrow it down for me. The decorators I've used (the ones I liked) understood completely that the hideous country blue sofa had to stay until I could afford something different, so they helped me pick fabrics that would not only match the ugly sofa okay, but transition to the new leather one I wanted once my budget allowed. I've learned the hard way to ask to see their portfolio. If they only have 1 or 2 styles in their portfolio, then they're a one trick pony. Don't use them unless you have the same taste they do. The talented decorators can have taste completely opposite yours and still help you achieve the look you want. I know many women who can envision a room and get it like they want it, but I can't. I can never figure out what makes the look come together - I know what I like but I don't know how to get it that way. When I don't use a decorator I spend more money buying the wrong paint than I would paying the decorator to help me pick the right color from the start. The decorators I've used (the ones I liked) also understood completely that our life is filled with kids and dogs, and they make sure whatever I do allows for bookbags by the door and school papers on the counter. If you think you can decorate the house to your satisfaction, then that's the best way. It's a hassle to find the right decorator (at least for me it is). But I live in a modest home and decorate with a tight budget, and I just can't afford the mistakes I used to make when I didn't get help. Whatever you decide, good luck. And I am green with envy at the above posters who can get the look they like on their own!