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"Someone
sent me a free seed package of basil when I ordered my tomato plants and when I
grew that, the smell just intrigued me. I enjoyed walking into the greenhouse
every morning to that smell," she said. "Herbs all smell so good and
have their own uniqueness. You never get bored; there’s so much to learn about
them."
The
business, which Clark says is the only one of its kind between St. Louis and
Chicago, sells 647 varieties of herbs, 76 varieties of scented geraniums, and
enough flats of perennials, annuals, climbing vines and vegetables for retail
and wholesale customers to fill seven 20-by-180-foot greenhouses.
[Wilma Clark takes time to smell the
flowers every day.]
But this is
more than just a place to pick up a pack of petunias – it’s more like a trip
to the country. A white farmhouse trimmed in black shutters sits on a hill
surrounded by corn and bean fields. A nearby windmill and red barn, now
converted into a craft and gift shop, completes the setting. Three large and
friendly dogs, ducks, geese, nearly 50 cats and a goat named Rosie welcome
customers and complete the picturesque setting.
Clark’s
business is down-to-earth in more ways than one. A newsletter she mails out to
customers is more like a welcomed letter from an old friend than a pitch for
business, detailing not only the newest herb and flower offerings, but also her
husband’s health and grandchildren’s activities.
What
started as a hobby has grown into a successful business for the 55-year-old
former secretary. While recuperating at home from an illness, she asked her
husband to install a greenhouse in the backyard to help alleviate her boredom.
Before long, her interest in growing herbs along with her vegetables became a
consuming passion. Now, more than a decade and a half later, she shares her
knowledge with others through lectures, classes and workshops. Although she does
the majority of the work herself, she does have one full-time and two part-time
employees, while the youngest of her three sons, a high school senior, helps out
with mowing duties. An intern from a local college is also working at the
business this year.
The
years of hard work haven’t dampened her enthusiasm for what she does for a
living, however. "It’s so much fun being in the greenhouses during the
winter months and watching all the plants grow and bloom even though it’s cold
outside. That’s the part I love about my job," she said. "I also
love the people. Gardeners are so nice and sharing."
A
new feature being unveiled this year is a "tree of life," with 49
theme garden displays, designed to be educational, informative and inspiring.
Customers are invited to enjoy the gazebo on the grounds and even bring a picnic
lunch. Group tours are also available.
She
said her most popular plants are culinary and medicinal herbs and scented
geraniums, which are grown not for their flower but for the scent of the leaves
and come in flavors like lemon, apple and chocolate mint. In the past few years
she has received many inquiries about growing herbs commercially for medicinal
purposes.
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"Many
people new to herb growing think it is an easy way to ‘get rich quick.’
There are many factors to growing, harvesting, processing and marketing
herbs," she said. "You cannot just throw the seeds in the ground and
expect to reap a bountiful harvest to sell for a fortune. Growing herbs can be a
very profitable endeavor if growers are willing to research the subject before
planting." She advises beginners to read books, trade publications and
academic journals, join organizations such as the Illinois Herb Association and
network with others to learn more about herbs.
Clark
said the ways to use herbs are always as endless as the varieties available. But
for those with a thumb more brown than green, this expert said it’s really
easy to grow herbs, and the rewards more than double the effort. Herbs can be
used fresh or dried in cooking, planted in containers or in a flower garden just
for their ornamental beauty and aroma, made into lotions and skin products for
their soothing and healing powers or used as a natural alternative to
traditional medicines.
There
are thousands of kinds of herbs, and the broad definition includes flowers like
roses and foxgloves. The uses for herbs also continue to grow. Aromatherapy,
medicinal, culinary, bath lotions, insecticide and pet care are just some of the
ways herbs are being used. Even if you don’t cook, you can grow pennyroyal to
hang around your dog’s neck to keep the fleas away. Or plant purple-flowering
gray catnip, lemon balm, sweet cicely and bronze fennel with tall airy leaves in
your garden to attract bees. The striking leaves and flowers of horehound,
lavender, licorice, tri-color sage with purple- and white-tipped leaves and
society garlic with large white flower heads will add a twist of surprise to
your ordinary landscape. A sprig of large-leafed basil adds flavor to pasta
sauce, and lemon balm and pineapple mint puts the finishing touch on fruit
salad. Those not blessed with enough space for a formal knotted herb garden of
the English variety can still enjoy the pleasure of cooking with herbs in a
windowsill or container garden.
[WIlma Clark proudly
displays her plants.]
And
of course, after entering one of Clark’s greenhouses filled to the brim with
the heady scents of chives, thyme and spearmint, who can resist the aroma they
bring to the garden? "I always encourage people to plant an herb in every
flower container they have. If nothing else, just plant an herb to enjoy the
smell," Clark said.
Clark
is currently getting ready for her "Spring Thyme Plant Faire" to be
held April 29 and 30. Clark’s Greenhouse and Herbal Country is located at 2580
10th Ave., San Jose and is open seven days a week during April, May and June. A
Web site and on-line catalogue, at www.herbalcountry.net,
is currently being established.
[Penny
Zimmerman-Wills]
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Since
1991, Boyd has worked as both a teacher and principal at Zion
Lutheran. He’s at the office at 6:30 a.m. and often doesn’t
leave until after 5 p.m. He juggles a hectic schedule, which
includes teaching math and science and performing daily
administrative duties. But despite the heavy load of
responsibilities, Boyd also finds time to eat lunch with the fifth
through eighth graders. Why? “It’s important to know every kid
in the school,” he explains. “If you spend most of your time
in the office, you don’t know what it’s like on the front
lines.”
Boyd
says he sees his work as not just a job but a ministry. He enjoys
having a part in both the academic and spiritual development of a
child and helping them “grow and live their faith.” This is
accomplished, he explains, through the daily integration of faith
into the academic lessons. Teachers instruct students
academically, but also teach them to apply a Christian world view
to their studies. “There is also a tone of mutual respect and
love,” he adds, explaining that problems and issues are
addressed in a Christ-like way. “It’s a life skill,” he
says.
[Principal
Bob Boyd confers with
teachers Peggy Miller and Pat Baker.]
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Loving
children, says Boyd, is an essential part of his job. Each
morning, he and the staff participate in devotions to prepare for
the day. He considers the staff an integral part of his work in
the lives of children. “We have the same goal,” he explains,
adding, “[Students] know that the teacher’s love for them is
unconditional.”
And Boyd’s love for his ministry and the
children is evident. In June, he will complete the school year at
Zion Lutheran School, and move on to work at changing the lives of
children in another school. “Lincoln has been a wonderful place
to live,” he says. “I’m
going to miss it.”
[Katherine
Heller] |
