Saturday, May 17, 2014

What we are harvesting from our Mid May garden

Lettuce, cultivated dandelions, chives, and kale

Saturday, May 17, 2014

Mid May is a wonderful time in the garden.  Greens are sweet and juicy.  Herbs are growing robustly.  By this time of year, we no longer need to purchase produce from the grocery store and can get fresh herbs to add to ordinary dishes that make them taste wonderful.
Potted lettuce

The greens we are eating-French sorrel, chard, spinach, dandelion greens, salad burnet, blood veined sorrel, garden sorrel, sweet clover, green onions, kale, broccoli leaves.
Main veggie and herb garden bed

Herbs to add to dishes and salads-garlic chives, common chives, cilantro, parsley, rosemary, oregano, thyme, savory, horseradish, leeks, Egyptian onions, tarragon, sage, savory. 
Volunteer dill

The iris are at their peak.  The peonies and late blooming tulips are still in flowering.  The spiderwurts and roses are just beginning to bud.  The potted petunias are filling out.  The lawn is a lush, thick green carpet.

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