I planned to do some planting today, but it rained. . . a lot. Don’t get me wrong. This is a good thing, especially since all the signs, thus far, point to a drought year. Alas, I was looking forward to putting something in the ground.
I still have not planted anything in my actual garden plot. While I am usually a last minute type of girl, this is getting ridiculous. I guess much of Memorial Day Weekend will be dedicated to planting the veggies and tidying the flower beds. (This is important because I am hosting the Natrona County Master Gardener’s monthly meeting in less then 2 weeks!)
Luckily, some things have returned, so my veggie plot does not look completely desolate.
I added tarragon to my garden last year and had no idea that it would actually come back. This is a delightful herb that, sadly, I overlooked until recently. James Beard once said, “I believe if I ever had to practice cannibalism, I might manage it if there were enough tarragon around.” With tarragon, I believe I could too.
My love of Thyme, is surpassed only by my love of Tarragon. I have at least three plants that survived our mild winter. I have been growing thyme for a couple of years and this is the first time any of my plants have survived the cold.
Until last year, I would have sworn to you that I hated sage. . .passionately. I was wrong. I never knew how versatile this lovely herb could be. I made the most wonderful sage pesto (which I will share at a later date) and fried some up Tuscan style (thank you Gayla Trail).
This picture represents about 1/3 of the garlic I planted last fall. I love garlic. As a rule, I double . . . sometimes triple. . .the garlic called for in any recipe. (Perhaps that’s why I’ve never seen a real vampire, despite my best efforts.) Don’t even get me started on garlic scapes. I planted three varieties this year. . . Red Rojas, Fireball, and Music. Yum! I can hardly wait. I heartily agree with Lois Diat that “without garlic, I would not care to live!”
I also have a bunch of lavender which I neglected to photograph. Again, I came to the culinary delights of lavender only recently. I thought of it as perfume or ingredients in an eye pillow, but not as food. I made a lavender vinegar that is a wonderful addition to fresh peaches, strawberries, or watermelon.