July 1: National Gingersnap Day

July 2: The dog days of summer are upon us. Time for a picnic and a swim!

July 3: Idaho—the Potato State—became the forty-third state on this day in 1895.

July 4: A good day for a parade, a picnic, and a party!

There's probably a pitcher of iced tea in your future. But for the people who lived during the American Revolution, China tea, including the favorites Bohea and Green Hyson, was not on the menu. The whole affair had, after all, begun with the Boston Tea Party, and one of the patriots' earliest acts was to renounce their cherished imported tea in favor of locally grown herbs.

Labrador Tea
The Labrador tea mentioned in the ballad was brewed from Ledum groenlandicum. The plant was used medicinally by Native Americans, who shared their knowledge about it with the colonists. In 1768, the Boston Gazette reported that the tea had been poured for a "circle of ladies and gentlemen who pronounced it nearly, if not quite, equal in flavor to genuine Bohea tea. So important a discovery claims attention, especially at this crisis," the editor added. "If we have the plant, nothing is wanted but the process of curing it into tea of our own manufacture." Labrador teas were a household affair, and every housewife had her own recipe. Most included rose hips, mint, and wild ginger leaves. When available, dried citrus peels, cinnamon, and cloves were added.

Sassafras Tea, and other Tree Teas
This flavorful tea (the original taste of "root beer") was brewed long before and after the Boston Tea Party, for it was thought to be both delicious and health-giving. And since the sassafras tree was an all-American native, it was certainly on the list of politically-correct tea plants. Other trees or shrubs that were frequently used as beverage teas during the Revolution included the sweet gum, willow, rose, raspberry, and sumac.

Herbal Teas
For our foremothers, catnip and pennyroyal were easy choices, along with various mints, bergamot, lemon balm, verbena, rosemary, thyme, sage, and wintergreen. Blossoms went into the teapot, as well: elder, red clover, violet, goldenrod, linden. Rosehips, fennel, dill seeds, and spices (especially cloves and cinnamon) were also included.

Our Own Liberty Tea
To make a pitcher of Liberty Tea, pour 10 cups boiling water over these slightly-bruised fresh herbs: 5 sprigs spearmint, 3 sprigs applemint, 2 sprigs red bee-balm flowers, 2 sprigs lemon balm, 1 sprig peppermint. Steep 15 minutes. Serve iced. If you don't have these herbs, choose others. Our brave revolutionary foremothers would applaud your experiment!

We've all got to do something! Wondering what you can do to resist climate change? Concerned about the "food miles" your dinner has traveled to get to your table? To celebrate the Fourth, don't just wave the flag, help us revive the Victory Garden! Check out this site. Read Michael Pollan's persuasive answer to the question, "Why Bother." And for one family's year-long gardening adventure, read (and enjoy!) Barbara Kingsolver's Animal, Vegetable, Miracle, one of my very favorite books.

Lavender blooming? Make lavender wands! Here's the very best tutorial I know of, at The Essential Herbal. While you're crafting, listen to my podcast, "Lavender's Blue Dilly-Dilly." And if you're looking for a cool summer read, try The Unlikely Lavender Queen: A Memoir of Unexpected Blossoming, by Jeannie Ralston.

Find a lavender festival. There's bound to be one not too far away. Go here for directions and dates.

Horseradish is hot. If you'd like to spark up your meal with this trendy, tasty herb, try these tricks: Add a dollop or two to beef stroganoff with a dollop or two of horseradish Fire up that corned beef brisket with a horseradish-orange glaze: 2 Tbsp. prepared horseradish, 2 Tbsp. Worcestershire sauce, ½ C. orange marmalade, ½ C. mustard. Jazz up those ribs on the grill with a zippy basting of 2 Tbsp. prepared horseradish, 2 Tbsp. dry white wine, 1 Tbsp. vegetable oil and ½ tsp. hot mustard Zippy mashed potatoes? Zap 'em with horseradish.

Salute Idaho. Stir up a batch of Zippy Potato Salad. (Yep. It's got horseradish in it.)

Gingersnaps are an old-fashioned summertime treat. Bake up a batch for the kids to enjoy. Then cool them off with some delightful rosemary lemonade.

For more about herbs and the passing seasons, read China Bayles' Book of Days.

To find out what's going on in Susan Albert's life in the Texas Hill Country, read Susan's blog.