|Salad burnet on left, Thyme on right|
Thursday, December 29, 2011
At the very end of December, many would think there is nothing going in the garden without protection. Surprisingly, there are many herbs and some greens holding their own this time of year.
Mustard, celery, sorrel, parsley and chard are still alive. All can be used in salads. Mustard and chard can be steamed or sautéed. Sorrel soup is a favorite. The prettiest chard with the dark red stems are the least hardy, but mine are still hanging in there. The chard with the white stems are looking the best.
Salad burnet still looks great right now. It shows no signs of stress from the cold weather. The taste is fresh and reminiscent of cucumber. It brightens a ho-hum salad.
Many herbs are holding on as well-thyme, oregano, sage, lavender. I also grow chervil indoors. It does great inside. You can have fresh herbs for cooking right through New Year’s.
Herbs were my first step into edible gardening. They are so easy to grow, require no special attention, and many herbs are perennials so you plant once and are done. All that is left is enjoying the great food you can create with your own super fresh herbs.