I grow lots of things for herbal teas, and I made a "to die for" tea blend last year that I've been enjoying all through the winter months. I classify things as those things that are tender that I grow in pots so I can move them in during the winter, things that I grow in pots outside because they are wildly invasive and I don't want them taking over my yard, perennials that I can keep under control, and annuals or things I grow from seed each year. So here is my list (with comments): Tender things: Lemon Verbena - an absolute essential for herbal teas - the very best lemony herb. It is a small shrub that does well in pots, but it will not survive anywhere that has cold winters. I move it in during winter. Stevia - I like it, my wife does not, but it has a similar growth habit as the Lemon Verbena, needing to be brought in during winter. Lemon Grass - I grow it in a pot, but each spring after last frost, I dump it out of its big pot, split the clump in half, put one half in the yard, and the other half back in the pot with some fresh potting mix. Both stay out all summer, but before it gets cold I move the pot in the house - the one in the ground dies. Works great for me. Pineapple Sage - I've had no luck keeping it alive outside in the winter, so I grow it in a pot and bring it in. Yerba Mate - Great stuff, but a tropical, so I'm keeping it under control, not to big in a pot, and moving it inside when cold. Some Mints - Although most mints are extremely hardy, I've had some Orange Mints and Apple Mints and other similar ones die completely in cold weather. Maybe a more sheltered location would be okay Things in Pots: Mints - Peppermint, Spearmint, Kentucky Gentleman, Orange Mint, Apple Mint, Chocolate Mint, Banana Mint, Candy Cane, Berries & Cream Mint, Ginger Mint. So far I have still not been able to stay ahead of our families' use of mints during the growing season to where we don't run out of dried long before the growing season starts up again - though I'm trying. Lemon Balm - because it spreads like mints. Perennials: Stinging Nettles - Extremely nutritious and makes a great addition to tea blends, but the stuff grows like mad and can be invasive. I have it planted in a raised bed, will kill anything that tries to peek out, and keep it cut back unmercifully in order to keep it from going to seed - because it really wants to. A great addition to things like soups and stews, adding a flavor and texture like spinach. Of course dealing with the "stinging" part.... Bee Balm (Bergomat) - A great tea herb and flowering perennial, though it can also be invasive. I cut a lot of it while young, no more than a foot tall, makes a great tea fresh or dried. Lemon Bergomat - see above. Anise Hyssop - Such a great tea herb, adds a sweetness really better than Stevia in my opinion. Tea - Camellia sinensis - my plants are still fairly young, but I was able to collect some leaf tips last year, and miraculously they made it through winter here.. I'm afraid that is the challenge. Lavender - I use it sparingly in my tea, but it is an interesting flavor in small amounts. Catnip - I really haven't been growing this much, but it is a great tea herb that can be invasive like lemon balm and other mints. Roses for Rose Hips - The best hips on any roses are on those in the Rugosa variety. Luckily this is a very old fashioned variety, resistant to many of the challenges of roses. I love them for tea, but in reality they are far harder to deal with than Roselle, which come off in buckets full. Annuals: Chamomile - A necessity, no question, though sometimes I've had a challenge getting it to germinate and get started - seems like it should even do a better job of reseeding!! Roselle - This is the hibiscus used for the best tea. If you've ever had Red Zinger, this is what makes it. Requires a very long growing season - even I start it inside here in Zone 7 to get it going sooner. I had nine plants last year, and once they started producing late August I was filling my dehydrator and teapot about every other day until frost. Besides mints and Anise Hyssop, I would say this is my favorite. Yes, I had to learn how to process them quickly and effectively, but once I did it was no problem. Far, far more productive than any roses, with a similar kind of contribution to the tea. Callendula - The bright yellow flowers make a wonderful addition to a pot of tea and they are extremely good for you in multiple ways. I'm sure there are some others I've got and am looking to grow, as I'm always looking for great additions. Culinary and medicinal herbs is something for an entirely different post!!

Remember when you called me and I also told you that the baby heucheras, sold as starter plugs, should be started in small pots? I still think that is what you need to do to have any success with them. The hostas should probably do fine in spin out bags but I don't think putting starter plugs of Heuchera into a 5 gallon spin out bag will help them to get started. If you are putting things in the spin out bags I don't quite understand why you would also be continuing to amend and till the soil. Baby heuchera do not need to be constantly moist. Let them dry slightly between waterings and then only water them lightly. They don't like wet feet and don't like clay soil. You want to encourage them to get new roots without rotting them away. The hostas will like more water than the heuchera. I would still recommend, like we discussed on the phone, that you pot up the heuchera in a well draining potting soil in small pots (about 4" deep and about 3" wide) and tend those that way until they are rooted out. If you were to plant directly in the ground I would recommend adding a lot more soil amendments to the garden and then rototill that all in and plant the hostas that way. If you are worried about root infiltration and are going to try the spin out bags then just dig the holes big enough for those bags, I believe people fill it with good garden soil, then plant the hostas in that. But like I mentioned I don't have any direct experience myself with the spin out bags. Lots of people have given what I think is good advice but I think you are getting confused by all the different things being suggested. And while I hope you do have some success with some things there be prepared for some losses as it can be tough figuring out a new garden situation like this and what will grow there. Chris

lyra, sounds good! I love the idea of keeping peppermint schnapps in the freezer. I'm going to have to try it when the weather heats up again. I don't usually like frozen pizza, but you make me think I should try freezing one of my own partially prebaked crusts. Thanks for a good idea. kitchendetective, I personally haven't made a lot of pesto and frozen it. That would be a good question for the rest of the cooking forum! Start a new post, and you'll get some answers as I know there are a lot of pesto makers here. Here you go terri and dixiedog; I hope they turn out well for you. Note: I cook the broccoli part way as it finishes cooking in the oven. I'll use salted butter to cook the onions in, and because the bacon is also salty, I don't use any extra salt in the mixture. If I don't use peppered bacon, I'll throw in some Penzey's Creamy Peppercorn seasoning. Twice Baked Potatoes 5 lb. bag of russet potatoes (approximately 11 potatoes) 1 (16 oz.) carton sour cream 1 package sharp cheddar cheese (2 cups) 1 package Hormel Peppered Bacon ½ cup (1 stick) salted butter 2 large onions, diced 2 cartons frozen chopped broccoli Broccoli water for deglazing pan Bake potatoes at 380 degrees F on convection, about 35-40 minutes. Let potatoes cool for about 15 minutes, then slice in half. Scoop the pulp from the potato and reserve in a large bowl. Using a pastry cutter, chop the potato pulp until fluffy. Put the skins on a wire rack and return to the oven for 10 minutes (on convection) until dried and crispy. Put aside to cool. Add 2-3 Tablespoons water to each package of frozen chopped broccoli and cook broccoli in the microwave for 3 to 3-1/2 minutes. Add to the potato mixture, reserving the water for deglazing the pan that had the onions. Dice the onions and sauté in the butter until golden brown. Add these to the potato pulp. Deglaze the pan with the water from the broccoli, and add to the potato mixture. Add the sour cream, peppered bacon, sharp cheddar cheese, and a light sprinkling of salt to the mix, and stir together well. Stuff the cooled potato skins with potato mixture, until all has been used. Freeze the stuffed potatoes and vacuum seal. Preheat the oven to 380 degrees F, convection. Put the frozen potatoes into the oven and bake until golden brown, about 40 minutes from frozen.

I have never been in a TJ's that had several rows of frozen foods, and we have a few that aren't far from us. I don't think it's a big deal to access the crackers and cookies over the frozen foods. Unfortunately, I am able to easily grab the boxes of Jo-Jo's. ;) The parking lots are always small and awkward! I thought it was just around us because the stores are in urban locations, but I guess not? I think maybe we oversold the whole TJ's experience and you were disappointed, Oakley! I like it for certain things, but to me it's not the greatest store ever. I doubt that I'd go too far out of my way to shop there. Forgot to mention earlier that my kids used to love Nutrigrain bars, and TJ's has their own brand that are basically the same and so much cheaper. That's one of the items I've stocked up on there.