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Babette L.

More About Babette

Babette's many hats:

 In spring I am often trimming plug trays to get them ready for transplanting or I am moving plug trays from here to there to make room for finished flats. Spring is a constant shuffle. I will occassionally work on the transplanting line.  I also manage logistics for shipping, handle some customer accounts, and support our accountant with bills and invoices. Like my co-workeres I help with construction, greenhouse cleaning at year's end, and sticking cuttings the first of the year. I am also an occasional designer, writer, editor, HR assistant and as Suzanne's spouse, greenhouse emergency helper.

The 2027 staff musings prompt is to write about a plant we believe is a underrated or unsung hero.

Babette: I am excited that we are bringing back Lovage, even though it wasn’t a big seller when we did offer it. I hope this year that will change. It is perennial in our area and needs lots of space. It gives you a flavorful green herb for your culinary pleasure from earliest spring through the fall. The Dutch use it on eggs, in Eastern Europe it flavors soups and pickles. We love it on potatoes, salads, tuna, or anywhere you might use parsley or dill. The roots can be eaten as a vegetable or grated. The seeds are a little like fennel seeds. While you enjoy it the pollinators will also be buzzing with delight. This plant is generous in every way.