Chatting with Matt Swaim today on the Sonrise Morning Show/Sacred Heart Radio was so much fun. With Mother’s Day coming up, we talked about Mary Gardens and how to incorporate this ancient, lovely project into your everyday.

Mary Gardens were started during medieval times and were usually gardens that were enclosed, often in monasteries. Today Mary Gardens are popular, but in a different form. Think container gardens! There are lots of herbs that grow well in containers, and here’s some especially nice culinary/cooks herbs with Biblical/legendary histories that are perfect for Mother’s Day. 

First, a statue of Mary, and it can be any size to fit the container.

What kinds of culinary and edible flowers would be appropriate in a Mary Garden?

Mint – since this herb used for tithing in Bible days is an invasive herb, it’s great for containers. So many kinds, from peppermint to spearmint to ginger, mojito and chocolate mint. We make cream mints for Mother’s Day and finely chopped fresh mint is so good in them. (That’s the recipe I’m sharing today).

Basil – the legend is that basil was found growing outside of Christ’s tomb after He resurrected. For containers, there’s a small leafed basil called globe or minuet. Leaves are so small no chopping needed.

Dill – Another tithing herb and yummy with seafood and potatoes. Dukat and Fernleaf are good specimens.

Cilantro –  analagous with the manna of the Bible, the seed is called coriander. This bolts to seed in hot weather, so take that into consideration.

Thyme – French and English are the gold standards, and there are creeping thymes that hang nicely over the containers edge. Thyme still grows wild in the hills of Jerusalem.

Marigold – for Mary! Calendua is a lovely marigold with edible flowers.

Oregano –  I love Italian oregano – The hyssop mentioned in the Bible is thought to be a kind of oregano by Bible scholars.

CREAM MINTS

Let the little ones hand form them or use molds. When using molds, roll the mints in granulated, sanding or sparkling sugar before putting into molds.

Ingredients

4 oz cream cheese, softened (use block, not spreadable cream cheese)

1 tablespoon butter, softened

4 cups powdered sugar, plus a bit extra for forming mints if necessary

1/2 teaspoon peppermint extract

1/8 teaspoon vanilla

Food coloring (optional)

Instructions

Beat cream cheese and butter together, then add 2 cups sugar, blending well. 

Add extracts, and then rest of powdered sugar.

Dough should be very stiff and not sticky – like a play dough consistency so you may need to add a bit more sugar.

Add a tiny bit of food coloring and blend.

Roll dough into teaspoon sized balls.

Place on parchment lined baking sheet and dip the tines of a fork in powdered sugar and gently but firmly press down on each mint. 

OR roll into balls, then in granulated, sanding or sparkling sugar, then press into molds, smoothing tops.

Store at room temperature for a week in single layers or in refrigerator for longer storage. 

Can also be frozen.