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Old Teapot
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 CHINESE OLD JADE HANDWORK DRAGON TEA POT  US $29.00
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 OLD Tibetan red jade monkey teapot #j-31 US $.10
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Planting a container herb garden provides advantages that cannot be achieved through growing herbs in your garden. Container herb gardening provides the mobility necessary to protect your herbs from harsh outdoor weather and seasonal conditions, as well as predatory animals and insects. You will enjoy cultivating your herbs year-round in a more stable and forgiving environment than can be achieved through outdoor planting.
But potting herbs in a container is not an easy task. You have to spend a bit more time making sure the soil has the right amount of water and that the container receives the right amount of sunlight for your plants.
Many herbs are not picky about the pots that they are grown in and this is fortunate for those of us starting a herb container garden. Basil and rosemary can be grown in an old, chipped teapot or an empty coffee can. Thyme can grow in a small terracotta clay pot. Other herbs that love containers are dill, mint, sage and lavender.
The most important item to consider are your seeds; seeds must be of good quality and in good condition- remember like any organic substance they are subject to decay. Airborne spores may also contaminate seeds, and oxygen reacts with compounds in the seed. Safeguard against problems with your seeds by following the freshness dates on packages and avoid using any damp packages.
It is very important to select the best locations for your container herb garden. To choose the best location, you need to find out what type of exposure the plant will need. While some do very well in partial shade, other plants need much more sun. For example, Basil requires warm soil in addition to dry air and is sensitive to the cold. If you choose to grow the plant indoors, it will need to be close to a window to get enough light, but be cautious not to put it near a frosty window in the winter.
When choosing where to place your plants, keep in mind that in the Northern Hemisphere, sunlight enters in at an angle more from the south. Therefore, plants that need a lot of sun will benefit from being placed where they will have southern exposure. For the plants that need partial shade should be placed on the northern side or you can position them in an area away from the window that is more shady.
It is just essential to prepare the soil with a proper mix of sand and clay. In order to keep it at the most suitable moisture content as much as possible, specially in a container, it is advisable also to apply clay chips, although it may perform its job so well by absorbing and holding water for longer periods than what is necessary.
It is important to water the correct way. Container plants commonly develop a problem called root rot from too much moisture. Some plants like to be wet constantly, but most herbs prefer a dryer soil. Sage, for example, likes a dry soil, whereas peppermint likes it moist.
Remember that to be moist is not to be soaked. Moist soil should feel springy, while dry soil is hard. Next, you can use a toothpick or a moisture gauge to stick in the soil. When you remove the toothpick you will be able to tell if the soil is wet or dry. The gauge's reading will be more useful and more precise, though.
Some thoughtful planning prior to planting, will enable you to have a container herb garden that is easier to grow and maintain.
You can learn more about all types of herbs as well as learn about growing a container herb garden at http://basicherbgardeningtips.com/ where you will get basic tips for growing herbs both indoors and out.
Where Old is New Again
To believe in anything requires a leap of faith. At Modern Tea, a new restaurant and tea shop , a former tea purveyor to Chez Panisse and Zuni Cafe, the belief seems to be that tea can drive a full-service restaurant. To take the leap means overcoming the fact that many of the teas are too fragile to stand up to the food, namely the desserts.
But in almost every other respect, Modern Tea delivers a singularly unpretentious and pleasing experience. The dining room is small yet spacious. The east-facing windows let in far more light than the exterior awnings and shady trees suggest. In fact, once seated, it becomes apparent that Modern Tea has created one of the most comfortable rooms in the city.
The tables are solid, made of reclaimed Douglas Fir, decorated with miniature flower pots. The water is served in sleek carafes. Wispy glass mosaics float overhead in kaleidoscopic colors, and the one brick wall sports a lime green paint so ethereal it makes you wonder if all bricks shouldn’t look that way.
Teas are steeped along a copper-topped bar by the entrance. Some, such as the Osmanthus Silver Needle ($5), a white tea, the green Lu Shan Clouds & Mist ($5), or the unctuous and earthy, almost fishy, Seven Sons Beencha Pu-erh ($6), come in a pot so diminutive it could be cradled in the palm of the hand. There is a little bowl to drink from and an extra pot of hot water for replenishing.
Other teas, such as the Assam Breakfast ($4), the color of a rich consommé, or the Fresh Local Herbs ($4), which was chocolate mint on our visit, are served in a more traditional teapot with a cup and saucer. Lift the lid and encounter the whole leaves in all their unusual shapes and colors. On both of our visits we had the same server, who was generally very good, enthusiastic, and educated about the tea list.
In the afternoon, many guests seemed to be meeting a close friend for tea, when the dessert list seems a natural place to look for something to nibble on (the lunch menu is mainly soups and salads). Desserts here are, in general, impeccably executed, and exude a kind of regional London charm -- unfortunately this charm can also include a touch of county fair sweetness that will steamroll right over the delicacy of the teas they are presumably intended to support.
The Texas sheet cake ($1 per square inch), is toothsome and cute. Simple tea and cake ($7) includes any tea, and on our visit was a butter cake with a wonderful crumb that was cloying even before spreading on the house made peach jam. It pairs better with a black tea. The sugar seared fruit ($6) was a nectarine whose sugar coating fell off like a piece of sheet metal, though it was well contrasted by loose mascarpone and crunchy walnuts. The most popular dessert is the citrus buttermilk pudding cake ($5), light, creamy and served in a glass jar.
There were more blissful moments, but they came at a price. The summer tomato sandwich ($8) was more cucumber and chevre spread than Early Girl tomato, though the side salad with its playful whiffs of orange oil was a lesson in balance. And the tortillas that came with the cast-iron sheared eggs ($8) were so hard the knife slid off the table, at which point we ignominiously gave up. And our server informed us that we would receive store-bought salsa instead of the chili Colorado sauce, which made us realize why a young dishwasher carrying a plastic bag had almost run us over on the sidewalk before we came in.
However, Modern Tea excels in cast-iron cookery. The antiquated-sounding sheared eggs are blackened on the outside but tender and runny within. The textured and rich corn meal Civil War waffles ($9) are cooked over an open flame. The cast-iron custard corn bread ($7) was firm and tasty. The salmon hash ($10), also served with sheared egg, is sinful.
All in all, if the future looks anything like Modern Tea, with its slow food brunches and light-filled afternoons, then San Franciscans might just have something new to believe in
About the Author
why are there 2 spouts on what appears to be an old cast iron teapot?
the spouts are on opposite sides
Do they look like a branch off of a tree (one on top of the other?) If so the top one is for the whistle, yes a steam vent, while the other is the spout.
Mat Gleason: My Mom's Review of Charles Rohlf's Artistic Furniture at the Huntington
Rohlf has recently come to the front of the line in furniture as art, with some scholars positing that he was an integral influence on Charles Makintosh, Frank Lloyd Wright and Gustav Stickley.
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