TIP 3: One way to save summer herbs is to make butter which can be frozen up to two months. It tastes great on bread, baked potatoes, steak and vegetables. In a mixing bowl, combine 2 cups softened butter, ¼ cup minced fresh parsley, 2 tbsps minced garlic cloves, 4 tsps Italian seasoning, and 1 tsp crushed red pepper flakes. Beat until well blended. Cover & store in the refrigerator.
TIP 4: If your butterfly bushes have grown out of control, cut them back halfway now and fertilize with a liquid feed. They will be putting out new flowers in a couple of weeks and continue well into the fall.
TIP 5: Keep deadheading your perennials. Energy used to make seeds means less energy for root production for next year in perennials and fewer flowers for annuals. Some exceptions to the deadheading rule are plants like California poppies and spider flower, which need to reseed themselves.