November has come and my yards are a carpet of gold and bronze leaves.

Hostas, in beds along a picket fence, are a bright yellow-gold color that will soon turn to brown as the weather grows colder. The wooly worm is making an uncertain prediction for the winter this year as I have seen several worms with differing markings and they seem to be in disagreement as to what kind of winter we will have. The Old Farmer’s Almanac is predicting a colder than usual winter with snowfall at below normal levels.

Not surprisingly, November’s birth flower is the chrysanthemum. With their bright colors and compact, mounded shapes “mums” are so pretty in yards and garden centers this time of year. This flower comes in a lovely range of colors, such as yellow, pink, white, bronze, red, burgundy, lavender and gold and they also come in a variety of flower forms.

Chrysanthemums were originally grown in China as herbs and were used medicinally. They were so highly prized that an ancient imperial dynasty was named the “Chrysanthemum throne.” Japan celebrates this “noble flower” with a national holiday on Sept. 9 called the “Festival of Happiness.”

Hardy mums, which are the variety that grows best outside in zone 5, can be found in the button, cushion, pompon and single types. Mums in our area, need to be cut back to about three to four inches and mulched protectively before the cold, winter weather arrives.

In the language of flowers, red chrysanthemums mean “love,” white means “truth,” yellow means “lost or fragile love,” and mums of any color mean “good friends, long life, joy and cheer.”

Sage is a common herb often associated with our November holiday, Thanksgiving. Used as a seasoning in preparing Thanksgiving turkey and stuffing, sage has been cultivated for centuries and used for medicinal and culinary purposes. As a culinary herb, sage has a complimentary taste and actually aids in digestion when added to various foods.

When using sage (or other herbs) in cooking, some handy guidelines can help ensure a tastier outcome.

1. When deciding how much of an herb to add to a recipe, remember that the amount will vary according to how fresh the herb is when used. Fresh herbs will have the strongest flavor.

2. Cut back on the amount of herb used in your recipe by ¾ when using fresh herbs in the recipe rather than dried.

3. To freshen the flavor of dried herbs, soak them in 1 tsp. lemon juice for 10 minutes before using.

4. To enhance the flavor of herbs used in cooking, sauté them lightly in oil or butter before using.

5. Add herbs to a recipe at the same time as adding salt and pepper and add them during the last half hour of cooking to retain as much flavor as possible.

6. Crush the measured amount of herbs in the palm of your hand with the heel of your other hand before adding them to your recipe. This action releases the full flavor of the herb.

Want to try your own herbal blend for the holiday dressing this year? The following is a savory basic blend that can be varied to taste and can be stored in a sealed jar for up to six months for use at any time.

3 T sage
1 T lovage
2 T parsley
1-1/2 T lemon thyme
2 T marjoram
2 T salt
Pepper to taste

Try this old-fashioned recipe that uses sage in a unique way as a candy:

Mix egg white with enough water to dilute. Brush fresh sage leaves with this mixture and sprinkle the leaves with a light dusting of powdered sugar. Let the leaves dry enough to pick them up individually and enjoy them as an after-dinner mint.

November garden tip: Time to cut back roses and mulch or heap dirt around the base of the bush. Covering the base will keep it from the damaging freezing and thawing that can take place through the winter months.

If you have garden questions or tips for other gardeners, send them in to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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