The Fourth for July is here and with it the summer heat. This heat is not helping a lot of us. But the flooding in Texas is not helping them. If we could just distribute the rain evenly among us that would be great, unfortunately we can not do so.

The tip for this month is regarding acid loving plants and mulching them. Mulch acid-loving plants with a thick layer of pine needles each fall. As the needles decompose, they will deposit their acid in the soil.

Heart-Leaf Philodendron Plant

The plant we are highlighting this month is not a herb but a house plant. It is the philodendron plant, which is a vine. I remember when I was growing up, my mother had one in the kitchen window. This was a double window and she put nail in the window frame to attach the long runners to. It finally framed the window with a greenery frame.

Philodendrons have rich dark green, heart-shaped leaves.

These make great houseplants. They thrive in temperatures between 60 and 72 degrees and they require less light than most plants.

The botanical name is Philodendron cordatum. The name is from the Greek, phileo, loving, and dendron, a tree, and is in reference to the many species that are tree climbers. Philodendrons are one of the most popular houseplants.

Philodendrons were among the best house plants in tests for removing toxins. N.A.S.A. determined that Philodendrons were among the best house plants for removing formaldehyde from the air, especially at higher concentrations.

Helpful Hint

When checking to see if house plants need watering, stick your finger into the soil. If the soil feels moist do not water, if it feels dry water the plant.

Lemon-Chive Pork Cutlets

The recipe this month will taste great on the grill for the 4th of July.

2   tsp. grated lemon peel
3 tbsp. lemon juice
2   tbsp. packed brown sugar
1   tbsp. finely chopped chives
2   tsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. ground pepper
4 pork cutlets (cube steaks), about 1 1/4 lb.

Coat the grill rack with nonstick cooking spray. Preheat the grill to medium direct heat. Blend the lemon peel and juice, brown sugar, chives, olive oil, cumin, and pepper in a small bowl. Brush the cutlets evenly with the lemon mixture.

Place the cutlets on the grill. Grill, covered, 5 to 7 minutes per side or until the internal temperature of the pork reaches 160 degrees f.

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The Herb Quarterly
The Herb Quarterly Founded in 1978, The Herb Quarterly brings readers the joy of herbs and the herb with each new season. Each issue introduces readers to new herbs and fascinating herbal lore; provides tips on hard to grow varieties and medicinals; showcases gardens from around the world; and tempts the palate with seasonal menus and tantalizing recipes built around herbs and edible flowers.

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