Sunday, May 24, 2015
Late May is a wonderful time in the garden. Greens are sweet and juicy. Herbs are growing robustly. The summer veggies are growing strong. 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.
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, beet leaves. The peas are in bloom. Their white and purple flowers and tops are tasty adds to salads. Sprouting broccoli is giving baby broccoli shoots.
Some of the more heat sensitive lettuce plants are bolting, sending up a stalk that will be filled with flowers. After flowering, save the seeds from your favorites to re-sow for continuous harvests.
Herbs to add to dishes and salads-garlic chives, common chives, cilantro, parsley, rosemary, oregano, thyme, savory, horseradish, leeks, Egyptian onions, tarragon, sage, savory. The garlic chives are filled with white flowers and the common chives and sage with lavender flowers. The Egyptian onions have their bulbets tops filling out. They will soon be able to be re-sown for continuous onion harvests.
We are also harvesting strawberries and the blackberry bushes are in bloom.
The peonies and iris peaked more than a week ago. The spiderworts, marigolds, snapdragons, alyssum petunias are flowering. The roses are just beginning to bud. The lawn is a nice, deep green carpet.