2015 Herb of the Year

International Herb Association Herbs of the Year

2015 Savory
2014 Artemisia
2013 Elderberry
2012 Rose
2011 Horseradish
2010 Dill
2009 Bay Laurel
2008 Calendula
2007 Lemon Balm
2006 Scented Geraniums
2005 Oregano & Marjoram
2004 Garlic
2003 Basil
2002 Echinacea
2001 Sage
2000 Rosemary
1999 Lavender
1998 Mint
1997 Thyme
1996 Monarda
1995 Fennel

Summer Savory

Winter Savory

Summer Savory

Family: Lamiaceae 
Genus: Satureja 
Species: hortensis 
Spacing: 9-12 in. (22-30 cm)
Sun Exposure: Full Sun, Sun to Partial Shade
Bloom Color: Rose/Mauve, Violet/Lavender, Purple, White/Near White
Bloom Time: Mid Summer
Foliage: Dark/Black, Aromatic
Average Water Needs; Water regularly; do not overwater
Soil pH requirements: 6.1-8.5
Propagation Methods: From seed; sow indoors before last frost or direct sow after last frost
Seed Collecting:
Allow seedheads to dry on plants; remove and collect seeds and clean prior to storing

Use summer savory, with its more delicate flavor, for vegetables such as tender baby green beans. Try it in tea mixes, butters, egg dishes and fresh grilled vegetables.

Winter Savory
Height: 6-12 in. (15-30 cm)
Spacing: 9-12 in. (22-30 cm)
Hardiness: USDA Zone 5a-8b
Sun Exposure: Full Sun, Sun to Partial Shade
Bloom Color: Pink
Bloom Time: Late Summer/Early Fall
Foliage: Aromatic
Water: Average Needs; Water regularly; do not overwater
Soil pH requirements: 6.6 to 7.5 
Propagation Methods: By dividing the rootball, From softwood cuttings, By simple layering
Seed Collecting: Allow seedheads to dry on plants; remove and collect seeds: clean before storing

Use winter savory to enhance the taste of dried beans and lentils. Its robust flavor holds up very well in dishes that are slow cooked, like stews, soups and roasts. Winter savory has a stronger flavor than summer savory, pairing well with wild game meats and beef and roast dinners.

Herbes of Provence 

2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon dried rosemary
2 tablespoons dried lavender flowers


Combine all ingredients in a blender process on a low to medium setting for about 10 seconds or until the lavender has been broken down into very small pieces. Store in an airtight container.


Notable Native Herb of the Year

2015 Dittany (Cunila origanoide)
2014 Redwing milkweed (Asclepias variegata)
2013 Wild bregamot (Monarda fistulosa)
2012 Spicebush (Lindera benzoin)

Dittany
2015 Notable Native Herb

Dittany
Family: Lamiaceae
Latin Name: Cunila origanoides (L.) Britton
Common Names: Common dittany, Maryland dittany, Frost flowers, Fairy skirts, Stonemint
Growth: Perennial subshrub to 18 inches
Height: 6-12 in. (15-30 cm)
Spacing: 6-9 in. (15-22 cm)
Hardiness: USDA Zones 7b-11
Sun Exposure: Full Sun, Sun to Partial Shade
Bloom Color: Pale Pink, Pink, Rose/Mauve
Bloom Time: Mid Summer, Late Summer/Early Fall
Foliage: Grown for foliage, Evergreen, Silver/Gray, Aromatic, Velvet/Fuzzy-Textured
Soil: Dry, rocky, shallow
Soil pH: 6.6-7.8
Water: Moderately dry, Drought-tolerant once established, Suitable for xeriscaping
Water regularly, Do not overwater
Use: Traditional medicinal and beverage plant; ornamental
Propagation: Seed, division, spring and summer stem cuttings
Seed Collecting: Bag seedheads to capture ripening seed
This plant is attractive to bees, butterflies and/or birds
Flowers are fragrant
This plant is suitable for growing indoors
Drought-tolerant; suitable for xeriscaping

2015 All-America Selcections

All-America Selections promotes new garden seed varieties with superior garden performance judged in impartial trials in North America.

Basil Dolce Fresca 2015 AAS National Vegetable Award Winner

Pepper Emerald Fire F1 2015 AAS National Vegetable Award Winner (2,500 Scoville units)

Pepper Flaming Flare F1 2015 AAS National Vegetable Award Winner

Pepper Pretty N Sweet F1 2015 AAS Regional Vegetable Award Winner

Pepper Hot Sunset F1 2015 AAS Great Lakes Regional Vegetable Award Winner 
(650 Scoville units)

Lettuce Sandy 2015 AAS National Vegetable Award Winner


Pak Choi Bopak F1 2015 AAS Great Lakes Regional Flower Award Winner

Radish Roxanne F1 2015 AAS National Vegetable Award Winner

Squash Bossa Nova F1 2015 AAS National Vegetable Award Winner

Squash Butterscotch F1 2015 AAS Naitonal Vegetable Award Winner

Tomato Chef's Choice Pink F1 2015 AAS Great Lakes Regional Vegetable Award Winner

Impatiens Bounce™ Pink Flame PPAF 'Balboufink' 2015 AAS National Flower Award Winner

Impatiens SunPatiens® Spreading Shell Pink 2015 AAS National Flower Award Winner

Petunia Trilogy Red F1 2015 AAS National Bedding Plant Award Winner

Salvia Summer Jewel White 2015 AAS National Bedding Plant Award Winner


(Selections I might try planting in 2015)



National Garden Bureau:

Every year they pick an annual, perennial and edible to feature in a publicity campaign. Feel free to use the fact sheets and photos provided for each crop.

2015: Year of the Coleus
2015: Year of the Gaillardia

2015: Year of the Sweet Pepper

Tree of the year

Yellowwood (Cladrastis kentukea)

City foresters, municipal arborists, landscape architects, and landscapers nominate the trees that they have found to be the most worthy for urban use in their areas for Society of Municipal Arborists' Tree of the Year.

SMA Tree of the Year Winners:

2015 Yellowwood (Cladrastis kentukea)
2014 'Vanessa' Parrotia persica
2013 Live Oak
2012 Accolade Elm
2011 Goldenraintree
2010 Redbud
2009 Chinkapin oak
2008 Nyssa sylvatica
2007 Baldcypress
2006 Kentucky Coffeetree
2005 'Chanticleer' Pear
2004 'Autumn Blaze' Maple
2003 'Allee' Lacebark Elm
2002 'Heritage' River Birch
2001 Bur Oak
2000 'Redmond' Linden
1999 'Skyline' Honeylocust'
1998 Swamp White Oak
1997 'Ivory Silk' Lilac
1996 'Princeton Sentry' Ginkgo

The 2015 Perennial Plant of the Year™

Each year, members of the Perennial Plant Association from all across North America vote on their choice for Perennial Plant of the Year™.  PPA members vote for the Perennial Plant of the Year™ each summer. In addition to the vote, each member may also nominate up to two plants for future consideration. The Perennial Plant of the Year™ committee reviews the nominated perennials (more than 400 different perennials are often nominated each year), selecting 3 or 4 perennials to be placed on the ballot. Nominations generally need to satisfy the following criteria:

• Suitability for a wide range of climatic conditions
• Low-maintenance requirements
• Relative pest- and disease-resistance
• Ready availability in the year of promotion
• Multiple seasons of ornamental interest

Their choices:

2015 – Dwarf Cranesbill (Geranium cantabrigiense ‘Biokovo’)
2014 – Tall Switch Grass (Panicum virgatum ‘Northwind’)
2013 – Japanese Solomon’s Seal (Polygonatum odoratum ‘Variegatum’)
2012 – Siberian Bugloss (Brunnera macrophylla ‘Jack Frost’)
2011 – Arkansas Blue Star (Amsonia hubrichtii)
2010 – Blue False Indigo (Baptisia australis)
2009 – Japanese Forest Grass (Hakonechloa macro ‘Aureola’)
2008 – Cranesbill Geranium (Geranium ‘Rozanne’)
2007 – Blue Catmint (Nepeta racemosa ‘Walker’s Low’)
2006 – Border Pink (Dianthus Firewitch)
2005 – Lenten Rose (Helleborus x hybridus mixture)
2004 – Japanese Painted Fern (Athyrium niponicum var. pictum)
2003 – Shasta Daisy (Leucanthemum x superbum ‘Becky’)
2002 – Summer Phlox (Phlox paniculata ‘David’)
2001 – Feather Reed Grass (Calamagrostis x acutiflora ‘Karl Foerster’)
2000 – Dwarf Pincushion Flower (Scabiosa columbaria ‘Butterfly Blue’)
1999 – Golsturm Coneflower (Rudbeckia fulgida ‘Goldsturm’)
1998 – Purple Coneflower (Echinacea purpurea ‘Magnus’)
1997 – Perennial Salvia (Salvia x sylvestris May Night)
1996 – Beard-tongue (Penstemon digitalis ‘Husker Red’)
1995 – Russian Sage (Perovskia atriplicifolia)
1994 – Dwarf Astilbe (Astilbe simplicifolia ‘Sprite’)
1993 – Hybrid Speedwell (Veronica ‘Sunny Border Blue’)
1992 – Threadleaf Coreopsis (Coreopsis verticillata ‘Moonbeam’)
1991 – Palace Purple Coral Bells (Heuchera micrantha ‘Palace Purple’)
1990 – Creeping Woodland Phlox (Phlox stolonifera)

(planted in my garden beds)

Geranium cantabrigiense ‘Biokovo’ is a low-growing hybrid, found originally in the mountains of Eastern Europe. Plants form a low, spreading mat of fragrant dark green leaves, bearing clusters of white flowers, with a tinge of soft pink. The very long flowering period makes it especially useful as a low groundcover or edging plant and in tubs or mixed containers. Fairly drought tolerant, once established. Easily divided in spring or early fall. Evergreen.

Sun Exposure   Full Sun or   Partial Shade Soil Type   Normal or   Sandy or   Clay Soil pH   Neutral or   Alkaline or   Acid Soil Moisture   Dry or   Moist Care Level   Easy

Flower Colour   Light Pink   White Blooming Time   Early Summer   Mid Summer   Late Summer   Late Spring Foliage Color   Deep Green Plant Uses & Characteristics   Accent: Good Texture/Form   Alpine & Rock   Border   Containers   Deer Resistant   Drought Tolerant   Edging   Rabbit Resistant   Evergreen   Fragrant   Ground Cover   Massed Flower Head Size   Small Height    15-20 cm    6-8 inches Spread    30-45 cm    12-18 inches Foot Traffic    Light Growth Rate    Medium

The first sunset of 2015

 A lone ice surfer sails into the first sunset of the new year on Lake Winnebago.

* HAPPY NEW YEAR *

Celebrating with the Cheese Wedge Drop in nearby Plymouth, WI

and with fireworks around the world!

2015 Food Trends

HGTV's 2015 Edible Trends: The Next Hot Fruits, Vegetables & Herbs

• rhubarb
• beet & turnip greens (instead of kale)
• kohlrabi (fermented, pickled, pureed, juiced and preserved)
• chia seeds
• heirloom radishes (instead of potatoes)
• sunflower seeds
• squash
• Thai basil
• parsley & mint
• apples
• baby celery
• artichoke bottoms
• Napa cabbage
• collard greens
• Persian and Pakistan mulberries
• Epazote

(HGTVs list of trends is based on discussions with chefs across the country about the hottest ingredients they see coming out of the ground onto the table.)

Bon Appetit's trends to watch for in 2015:

• Gyros
• Nitro coffee
• Bacalao (dried salt cod)
• Tacos
• Marijuana on restaurant menus
• Shake Shack-already 56 global locations
• Crème de Pamplemousse grapefruit liqueur
• Many new restaurants will open with strangely similar names                                                Your spirit animal or Grandma’s name or Favorite ingredient                                            +Luxury or Provisions or Luncheonette (+Optional: Add &, Co., or Sons)
• Chinese bing bread (shaobing), a flaky flatbread often eaten at breakfast
• Beef tongue
• Third-wave beer bars with destination-worthy food
• Bartenders will use better ingredients & techniques to update 70s throwbacks as they have updated classic cocktails
• Kolache, Texas-by-way-of-the-Czech-Republic filled dough pockets, (instead of cornets)

(Andrew Knowlton for Bon Appetit)


Better Homes & Gardens Food Trends

• Pistachios
• Bar carts
• DIY food bars
• Going global (Mediterranean, Middle Eastern, Vietnamese, and Korean)
• Whole grains (teff, freekeh, kaniwa, or millet)
• Craft beers
• Smaller plates
• Fermented foods
• Restaurant downsizing to shorter menus, shrunken staff sizes, and smaller venues
• Smoked foods
• Coconut sugar
• Salt & spice play
• Sipping protein-packed broth
• Grocery store changes
• New ways with veggies
• Home brewing

Food & Wine's new trends for 2015:

• Middle Eastern Cuisine New York City’s Mile End Deli debuted Middle Eastern–style dishes. Israeli food genius Michael Solomonov opened a hummusiya in Philadelphia. Next, chef Sara Kramer will open a vegetable-centric falafel shop in Los Angeles’s Grand Central Market.
• House-Made Tortillas Chefs are turning masa into the freshest tortillas at new Mexican restaurants like Empellón al Pastor in New York City; Minero in Charleston, South Carolina; and Cantina Leña in Seattle.
• After-Dinner Drinks: They note excellent updates on the Grasshopper at Pépé Le Moko in Portland, Oregon, Good Times at Davey Wayne’s in Los Angeles and Bar Sardine in New York City.
• Tokyo: Expat-Chef Mecca: Nordic pioneer René Redzepi will launch a Noma pop-up at Tokyo’s Mandarin Oriental in early January; both Dominique Ansel and San Francisco’s Tartine Bakery have Tokyo locations in the works.
• Expo Milano 2015: Everyone will be talking about it. Running May through October, this World’s Fair will focus on the theme Feeding the Planet, Energy for Life. Superstar chefs like Massimo Bottura and Alain Ducasse will represent 144 countries.

Urbanspoon selected tapas, Italian, Mediterranean, southern/soul and Japanese as the top five cuisines of 2014.

Urbanspoon’s top picks for dishes for 2015 included:

• Pickled Cauliflower: Pickled and fermented foods are rapidly rising in popularity in reviews. Urbanspoon predicts next year will be the year of the pickled vegetables.
• Chicken Wings: 2015 will mark the return of chicken dishes being the spotlight on restaurant menus.
• Smoked Cabbage: It's not just meats that are smoked anymore, but smoked cabbage, and other smoked veggies, increase in popularity
• Artisanal Brittle
• Savory Beignets: Once reserved as a sweet pastry, beignets with savory fillings like smoked shrimp or broccoli and cheese will be a favorite.

(Urbanspoon, a popular restaurant discovery app, bases predictions of top dishes on application and user data, reviews and expert commentary.)

According to Sterling-Rice Group, a Boulder-based consulting firm, 2015 food trends emphasize complex flavors, functional ingredients and a deeper exploration of food culture and community. 

• Asian 2: The newest wave of Asian flavors are spicier and more complex, driven by Northern Thai cuisine, Japanese okonomiyaki pancakes and tangy Filipino foods. There’s a deeper exploration of funkier, fattier, hotter flavors.”
• Matcha: Antioxidant-rich Japanese green tea powder, boasting nutrients with less caffeine than green tea, is appearing in convenient formats to meet demand for ready-to-drink beverages with functional benefits. 
• Edible marijuana: From candy to cold-brewed coffee, creative culinary applications for cannabis are gaining ground in states where medical and recreational marijuana is legal. Cookbooks and cooking classes also incorporate the ingredient in foods beyond the brownie
• Pursuit of hoppiness: countertrend to IPAs, hop-free beers are on the rise. To create a flavor balance and aroma, brewers use herbs, spices and bitter plants such as mushrooms, sassafras, rosemary, hemp and reindeer lichen. 
• Charcoal on fire: Charcoal is coloring bread, lemonades and crackers, such as Fine English Charcoal Squares from The Fine Cheese Co. In restaurants, chefs are using ancient styles of charcoal to cook delicate items like fish or small pieces of chicken and meat on a skewer.  It cooks food incredibly fast at high temperatures without smoke and odor, producing a delicious char flavor.
• Local grains: With farmers selling small-scale alternative grain varieties to local bakers, brewers, chefs and consumers, expect to see a demand for countertop mills and grain-milling appliances. 
• Coconut sugar: With a lower glycemic index than cane sugar and more nutrients, coconut sugar is sweetening confections, dessert spreads and granola. Purely Elizabeth baking mixes and ancient grain granola cereals from Appetite for Healthy Living, Boulder, contain organic coconut palm sugar, which is sustainably harvested in Bali and provides potassium, magnesium, zinc, iron and B vitamins. People are gravitating to it towards out of the Paleo trend, for something a little less processed, and for more of a traditional taste when they’re making Southeast Asian foods at home.
• Quality kosher: As Jewish millennials seek to eat in a more culturally driven and conscious way, artisan delis and bagel shops serving farm-to-table fare have emerged. Millennial children seem to be looking for more meaning and connection to their roots.
• Crowd-sourced cuisine: A new restaurant concept popping up in Dallas,  Denver, and Washington, D.C., combines communal dining, pop-up restaurant novelty and chef competitions. Such restaurant incubators include Kitchen LTO in Dallas, a rotating hub for aspiring chefs who vie for a spot via social media.
• Less-than-pretty produce: Odd or misshapen fruits and vegetables are getting a second look, supported by concerns over waste and efforts to reduce hunger.

(To compile its annual list, the Sterling-Rice Group collects expertise from food industry experts, publications and trade shows to identify emerging trends in the industry. Not all trends hit the mainstream, but key drivers suggest a shift in consumer behaviors and need states that restaurant operators and food manufacturers may leverage in product development.)