Fresh sage blossoms are a tasty garnish in savoury, tomato-based beverages.

Fortunately, it feels like my toothy saga is nearing the finish line. After a few consultations, I opted for an extraction of the offending tooth. It had a significant crack, and due to an experience Davin had some years ago and the options presented to me by a professional, I decided this was the best way to go. The procedure was scheduled for next week, but I was fortunate to get in yesterday morning. I’m in recovery. There’s still a lot of pain, but I’m following the post-operative procedures and everything should be back to normal soon. Fingers crossed. Isn’t it funny how something so small can be so painful and disruptive? Pain and whining aside, I feel lucky that this health scare was nothing more than a lousy rotten tooth.

I wanted to write and thank you for your support. Some of you got in touch to share stories of your dental procedures and those of you who wrote about extractions made it sound quick and easy. While my tooth did not seem quite as willing to come out of its socket, my nerves going into the procedure were somewhat calmed by your optimistic stories.

To those of you who purchased a copy of Drinking the Summer Garden: thank you. I hope it inspires you to try a few new edibles this year, or offers up interesting ways to use edibles that you are already growing. Don’t hesitate to email with questions. It can sometimes take me a while to answer, but I do try to answer everyone.

I know that many of you in the Eastern United States are living through yet another big storm. I’ve dug up a few summer images to lift your spirits.

One way that I save coriander seed from the garden. It’s really tasty when infused into vodka. Many people use this as a bitter to flavour mixed drinks.

Perilla makes a tangy and refreshing summer iced-tea beverage. This is my patch in the garden. The plant tends to go downhill once the flowers turn to seed so I try to harvest before that point. I also try to catch it then because once it sets seed you will find seedlings all over your garden through to forever and a day. It is a very persistent self-seeder!

Rose petals from the garden in a bowl with sugar, preparing to be made into syrup. I macerate the roses in the sugar for some time in order to extract as much flavour as possible.

‘Chocolate Mint’ growing in my garden. Despite there rampant nature, I grow a few of my favourite mint varieties in the ground to ensure there is A LOT to go dry and preserve. I drink mint tea all winter long.

If you haven’t seen it, my version of homemade Crème de Menthe (an out-take that didn’t make it into the book) is offered as a free, printable download here. It’s another great way to use up all of the excess, end-of-the-season mint that most of us have.