The Color Encyclopedia of Daylilies
The Color Encyclopedia of Daylilies, by Ted Petit and John Peat (Timber Press, 2000; $50), is a book both beginners and serious daylily aficionados will enjoy. The authors determined to cover the subject broad and deep, and they have done so. Hemerocallis has a 4,000-year history, starting in China and moving with Marco Polo, then into the New World to diploid and tetraploid plants. Gardeners grow them all, and now there are 1,200 of them in one volume. From the single yellows of my childhood all the way to brand-new seedlings, Petit and Peat invite you into their flowery world. Daylilies is a great read and pretty enough for the coffee table.
Use some of your fresh herbs to make a mint sauce to die for. It goes well with many dishes.
1 cup chopped fresh mint (the stronger the flavor, the better)
1 tablespoon tarragon vinegar
1 teaspoon sugar
2 cups vegetable stock
Add vinegar and sugar to mint and mix well. Stir in the stock. Make a bain-marie, the Creole term for a hot-water bath by putting the mix in a pan that stands inside of a pan of hot water. Warm, but do not boil - too much heat makes the mint taste bitter. Let the mixture heat thoroughly and then serve it warm with roast lamb and baked or frittered squash.
Makes 2 cups.