Bluebonnet Master Gardener Association of Texas

Master Gardeners are trained volunteers representing the Texas AgriLIFE Extension service. To learn more about the Master Gardener program, call the Austin County Agent’s Office at 979-865-2072 regarding future training classes.


President: Harold Pieratt
1st VP: Mitzi Reneau
2nd VP: Luther Moore
Secretary: Kathleen Lackey
Treasurer: Christy Schweikhardt

Texas A&M AgriLife Extension Offices
Austin County {979} 865-2072
Colorado County {979} 732-2082
Fayette County {979} 968-5831
Washington County {979} 277-6212


For advice and resources on restoration, our website has a “Favourite Links” section.

You are very fortunate there in Texas to be the home of the Ladybird Johnson Wildflower Centre at the University of Texas in Austin. I was there a few years ago, and they are a fantastic resource on native species restoration. It is well worth a visit, and you will learn much of value there. Their website is at :

Also the Coastal Prairie Partnership in Texas has a meeting on Texas prairie restoration coming up in May. Their excellent website is at: plus the Native Plant Society of Texas has a meeting March 12 at: and

The Tall Grass Prairie Centre at the University of Northern Iowa at is another resource I highly recommend.


Austin County:

  1. Bellville Flagpole Rose Garden— 2nd Tuesday of month, 8:30am

  1. Bellville Sens Center Garden–each Wednesday, 8:00am (both vegetable garden and flower gardens)

  1. Sealy Levine Park/City Hall

  1. Sealy Veterans Park/Sesquicentennial Park

  1. Dapple Shade Garden, Austin County Building, Sealy

Fayette county:

  1. La Grange AgriLife Extension Office

  1. Flatonia E. A. Arnim Archives & Museum–1st & 3rd Monday, 7:30-10:00 am (except school holidays and severe weather)

  1. Flatonia Oak Manor Nursing Home–On hold

  1. Round Top Festival Hill Herb Garden–contact Henry Flowers, 979-249-3129 for volunteer placement

  1. Round Top-Carmine Elementary School

  1. Round Top Family Library JMG Kid’s Garden–contact Harold Pieratt, 979-249-5594 for volunteer placement.

  1. Round Top Family Library Grace Memorial Garden

  1. Schulenburg St. Rose of Lima School

  1. Swiss Alp Community Vegetable Garden

Washington County:

  1. Brenham Christ Lutheran Day School

  1. Brenham Christian Academy

  1. Independence Miracle Farm

  1. Senior Citizens Garden–Each Sat. from 8-12

  1. Brenham Faith Mission Garden

  1. Brenham First Baptist Church

Colorado County:

The Colorado County members of the BMGA
have established a work day for the herb garden in Columbus. We will work the
bed each third Monday of the month beginning in June. Work will begin at 9 a.

  1. and continue until work is completed.
Please add this to the calendar.


BMGA Approved Active/On Hold Garden Projects

CoCoRaHs- Rain measurement (All Counties)

Austin County:

  1. Bellville Flagpole – Faye Beery– Leader

  1. Bellville Chesley/Sens Garden – Garry Kroeger – Leader

  1. Sealy Lavine Park/City Hall – Renee’ Kofman – Leader

Fayette County:

  1. La Grange AgriLife Extension Office – Wally & Wanda Brown – Leaders

  1. La Grange Hermes Elementary School – On Hold – Ed Eargle – Leader

  1. Flatonia E. A. Arnim Archives & Museum – Sally Dynis & Debra Schwartzenburg – Leaders

  1. Flatonia Oak Manor Nursing Home – Charles Richter – Leader

  1. Round Top Festival Hill Herb Garden – Harold Pieratt – Leader

  1. Round Top Elementary School – Ed Eargle – Leader

  1. Round Top Family Library Kid’s Garden – Harold Pieratt – Leader

  1. Round Top Family Library Grace Memorial Garden – Harold Pieratt – Leader

9. Fayetteville Elementary School – Ed Eargle – Leader

  1. Schulenburg St. Rose of Lima School – Wally & Wanda Brown – Leaders

  1. Swiss Alp Community Vegetable Garden – Wally & Wanda Brown – Leaders

  1. Quilt Museum, La Grange Docent Program for Garden-Nita Tieman

Washington County:

  1. Brenham Christ Lutheran Day School – – Leader

  1. Brenham Christian Academy – – Leader

  1. Brenham Faith Mission Garden – – Leader

  1. Brenham First Baptist Church – – Leader

  1. Independence Miracle Farm – – Leader

Colorado County:

  1. Columbus AgriLife Extension Office –JoAnn Obenhaus

  1. Columbus Community Garden – On Hold

Online Magazines

Texas Gardener

Horticulture Magazine

Neil Sperry’s Gardens

Southern Living

Organic Gardening

Garden Gate Magazine

Home & Garden TV

The Dirt Doctor


Burpee Seeds

Park Seed Company

Nursery at TyTy Gardens

Womack Nursery

Garden Guides


Tomato Growers Supply

Wildseed Farms

Easy Wildflowers

Yucca Do Nursery

Rainbow Iris Farms

Old House Gardens

Gardener’s Paradise

Natural Gardening Company

Seeds of Change

Jung Seed and Nursery

Cook’s Garden

Grower’s Supply


Simple Hints for Herbal Cooking

Here are some hints to help you incorporate fresh herbs into your cooking:

~ Rub chopped, fresh herbs like marjoram or lemon basil into fish before grilling
~ Add a teaspoon of chopped, fresh basil or dill to a cup of mayonnaise for a special spread
~ Sprinkle omelets with fresh minced herbs before folding, or add to scrambled eggs. Try herb and cheese combinations like feta cheese and oregano, or Parmesan and basil.
~ Add a teaspoon or so of chopped mint to a pot of split pea or lentil soup.
~ Rosemary and lemon basil or lemon thyme go great with chicken.
~ Sprinkle chopped, fresh herbs such as Mexican Mint Marigold (Mexican tarragon), parsley or dill on your green salad before tossing
Basic Herb Butter

1/2 pound butter or margarine, softened
1 tablespoon fresh chives
1 tablespoon fresh parsley
1 tablespoon other fresh herb
or a combination of 2 or 3 herbs
Chop herbs very fine with scissors or chef’s knife, or in a food processor. Work butter with spoon, rubber spatula or fork until smooth. Stir in finely chopped herbs. Taste, and add more herbs if flavors are not strong enough. Keep in mind, that flavors will develop more fully with several hours of storage. Be sure to remove any large stems. Refrigerate or freeze until ready to use.
Note: herb butters may be melted for use, but take care when heating, especially when broiling, as fresh herbs burn easily.
Experiment with other additions such as: Lemon juice; Dijon mustard; Dry mustard; Paprika;

Finely chopped bay leaf; 1-2 cloves crushed garlic
Use your own judgment to determine amounts. Start small, you can always add more. Taste often.

Basic Herb Salad Dressing

1/4 c. wine vinegar
1 to 2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon mustard (Dijon-style or prepared)
2 to 3 tablespoons freshly chopped herbs*
1/2 c. good olive oil
1 garlic clove
Blend all ingredients, except the garlic, thoroughly with a whisk or fork. Let the flavors blend at room temperature. Rub the salad bowl with the freshly cut halves of the garlic clove. Add washed and dried assorted crispy greens. Pour the whisked-up dressing over the greens and serve promptly.

*Try equal parts basil, parsley, thyme and oregano
OR equal parts basil, savory, thyme
OR thyme, chives, basil
OR try your own combinations.


Serves: 48 cookies Preparation Time: 1 hour
These are minty, buttery cookies with a bit of a crunch. They are great for tea time, that grand
British tradition.
These cookies should be stored in an airtight container. Buttermint cookies can also be frozen to
serve later to unexpected company… or yourself!

only 1 Tablespoon)
Cream the butter and sugar. Beat in the egg and the extracts. Gradually mix in the flour, then stir
in the minced fresh peppermint and salt. The dough will be soft.
Divide the dough into three parts. Using waxed paper or plastic wrap, shape each portion into a
cylinder about 1 inches (3 cm) in diameter. Chill the rolled dough for at least an hour. If you are
in a hurry you may place it in the freezer for twenty minutes instead.
Preheat the oven to 350° F (175° C). Remove the cylinders one-at-a-time from the refrigerator
or freezer for processing, keeping the others cool. Take off the waxed paper or plastic wrap and
slice the dough into 1/2” inch (1 cm) rounds.
Place the cookies on ungreased baking sheets. Bake for about ten minutes, until the cookies
are a light brown. Avoid over baking.
Immediately removes the cookies from the sheets and cool on a wire rack.
Note: If you don’t want little pieces of mint in your cookies, place the mint (fresh or dried) with
the sugar in a closed container for a few days. Discard the mint, use the flavored sugar.


This recipe calls for fresh herbs. If you use dried herbs, use half as much as listed.

Extra confectioners’ sugar
Cream the butter and sugar together by hand or in a food processor.
Add the flour, lemon zest, rosemary, and thyme. Knead gently to make a soft dough and chill for
an hour.
Preheat the oven to 350°F. Roll the dough on a pastry cloth or lightly floured surface about 3/8-
inch thick, and cut into diamonds, circles, or free forms. Pinching the edges, pie fashion, will
create an attractive crinkle.
Place the cookies on a greased cookie sheet. Bake for 15 to 20 minutes or until the cookies are
lightly golden. It is important not to over bake.
Sprinkle lightly with the extra confectioners’ sugar while the cookies are hot. Cool on a rack.
Yields 2–3 dozen cookies, depending on the cuts
~~From Herbal Sweets: A Fresh from the Garden Cookbook by Ruth Bass (©1996 by Storey
Communications, Inc.; published by Storey Publishing).