Right now not much. I have stargazer lilies in the summer. And night blooming jasmine and star jasmine. The brugs smell heavenly when they bloom. And I have gardenias too.
~Tina
Drama Free Zone. What every gardener loves the most, Begins and ends in rich compost. (Tina)
I just walked by my white lady banks roses out front. I don't like the smell of most roses but white lady banks smell like sweet violets and not at all like roses. And my lemon tree always smell good.
~Tina
Drama Free Zone. What every gardener loves the most, Begins and ends in rich compost. (Tina)
I try to garden for fragrance especially by the front entrance of my home and things that you can smell from a distance.
spring -Daffadils, Hyacinths, Middle of spring time... -lilac trees, Iris Early Summer -roses, LA Lilies, Daylilies Late Summer -Brugs, Oriental Lilies Fall -Hostas,Daylilies
Hycinth, Daffodils, Chocolate Mint, Peppermint, Pineapple Mint, Sage, Thyme, Oregano. And the Orchids when every they bloom. And I'm not sure if the Epi will be fragrant or not.
I've heard that the purple passion plant is "fragrant" lol but it's not a pleasant odor so I keep that one pinched back lol.
it smells like mint with just a hint of chocolate. I usually bruise a leaf when I'm in the kitchen just to catch the fragrance. I love it. Hopefully this summer I can get a big enough patch of it growing that I can make Chocolate Mint Jelly. I'm certainly going to try.
Your a nifty person...... What do you use for the jelly part to make mint jelly? I never had any of that . Hae oodles of spearmint growing all the time.. Hate the musty smell tho. It is very invasive in our pasture also.
here is the recipe that I altered. I've made the apple mint jelly. It was good.
Mint-Apple Jelly
4 1/2 cups canned apple juice (I make my own by boiling down apples it's lighter in flavor so more of the mint flavor comes through.) 1 cup fresh mint leaves (lightly packed) or Chocolate Mint Leaves 1- 1-3/4 ounce package powdered fruit pectin 6 drops green food coloring 4-1/2 cups sugar
In canner sterilize jars by boiling for 10 minutes. Leave them in canner until ready to use.
In 8-10 quart pot, combine apple juice, mint, pectin and food coloring. Bring mixture to full rolling boil for 5 minutes. Stir in sugar. Bring again to full rolling boil; boil hard, uncovered, 10 minute, stirring constantly. Remove from heat. Remove mint by pouring mixture through a strainer. Quickly skim off foam with metal spoon. Pour at once into hot sterilized jars; and process for 8 minutes to seal. Makes 3 pints.
Let the jars sit for 12 to 24 hours before moving.
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