|Lettuce, beans and irises|
Saturday, May 9, 2015
Early 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.
We are harvesting greens, onions, and herbs. The greens we are eating-French sorrel, chard, spinach, dandelion greens, salad burnet, blood veined sorrel, sweet clover, kale, sprouting broccoli, many varieties of lettuces.
Herbs to add to dishes and salads-garlic chives, chives, cilantro, parsley, rosemary, oregano, thyme, savory, horseradish, wild leeks, onions, sage.
It is time to plant summer veggies. Tomatoes, squash, eggplant, peppers, New Zealand spinach, cucumbers, beans are all ready to hit the garden bed.
The carrots, beets, broccoli, kale, greens are leaping out of the ground. Sage, chives, salad burnet are full of beautiful flowers. Iris and peonies are in full bloom. The Egyptian walking onions are just beginning to form their bulblets.
|Chives and iris in bloom|
It is a good idea to fertilize any plants that are flowering. Producing flowers takes a lot of energy from the plant so they appreciate an extra boost this time of year.