Blue Blossoms Abound
The bluebonnets that reseeded themselves from last year's bumper crop have begun to bloom.  While the wild crop on the highways is "iffy" this year due of lack of rain, these lupines at Horsetail Haven have been watered and are thick with flower buds.  The few blossoms that are open are already attracting bees to the garden.  Another blue flower found in the garden is the star flower, Iphion uniflorum 'Rolf Fielder'.  Only three bulbs were planted last fall so the show isn't large, but these bulbs are reputed to be fast multipliers and it is hoped that they will be harbingers of spring for years to come.  Other blues found in the garden are wind flowers (Anemone sp), and stretching to purple hues, the Texas Mountain Laurel (Sophora secundiflora) is covered with bubble gum scented blooms.

Time to Plant
March brings Austin's average frost free date and the Texas Extension Service advises that tomatoes and peppers can be set out beginning March 15th.  This has been a mild year and many around Austin have fully planted gardens already, but the evenings are still cool and Ann Marie is being conservative and won't plant until at least the 7th.  She has begun to harden off the tomatoes, peppers and basils that were sown indoors in January, taking them outside during the day and returning them to the cozy kitchen in the evening.  Basil won't be set out in the garden until the temperatures are guaranteed to remain about 40 degrees F.

Herb Cuttings in Water
Rooting cuttings in water is an easy way to propagate many herbs and brighten up the house at the same time.  Many people remember their grandmothers' windowsills filled with vases of impatiens, begonias and geraniums.  The herb lover can do the same.  The technique is easy, take cuttings 3-5 inches long, strip off the lower leaves and place in a jar of water.  Soon white roots will appear.  The plant can then be potted up in soil.  Ann Marie finds that placing them directly in the garden stresses the plant and prefers to put the newly rooted cuttings in a good quality potting soil for several weeks before transferring them to the ground.  Rooting cuttings directly in potting soil would be more efficient, but a more charming kitchen curtain cannot be found than jam and spice jars full of greenery.  It has been Ann Marie's experience that any color of jar except blue works well but she prefers clear jars to more easily watch the fascinating root growth.  Easy herbs to root in water are:  mints, patchouli, pineapple sage, cuban oregano (Plectranthus amboinicus) , basil, artemesias and feverfew (Tanacetum parthenium).  Slightly harder is rosemary and most difficult seem to be scented geraniums (Pelargoniums).

Use Your Herbs
Swiss chard is now abundant at Horsetail Haven.  Combine it with garlic, cilantro and a canned sauce for an easy dinner.

Swiss Chard Enchiladas

10 corn tortillas
1/4 cup chopped onion
4 cloves garlic, minced
1 tablespoon cooking oil
3 cups swiss chard, cut into strips
1/4 cup chopped cilantro
14 ounces can green hot sauce (Herdez salsa verde is tasty)
1/4 cup cooked chicken breast, shredded
1 Tablespoon grated parmesan cheese

Heat oil and saute onion and garlic.  Add swiss chard and cilantro to the onion and garlic and cook two minutes.  Add chicken breast and 2 tablespoons hot sauce.  Warm tortillas slightly in a microwave or by steaming to make them pliable.  Cover the bottom of a large baking dish with a thin layer of green sauce.  Place a heaping tablespoon of the chard mixture on a tortilla, roll the tortilla around the filling and place, seam down, in the baking dish.  Continue until all tortillas and filling are used up.  Cover with remaining hot sauce and sprinkle with cheese.  Bake in a 350 degree F. oven for twenty minutes or until thoroughly warm.  Sprinkle with more freshly chopped cilantro.  Makes 4 Servings.