Monday, May 6, 2013
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.
The greens we are eating-French sorrel, chard, spinach, dandelion greens, salad burnet, blood veined sorrel, sweet clover, cabbage leaves, green onions.
Herbs to add to dishes and salads-garlic chives, chives, cilantro, parsley, rosemary, oregano, thyme, savory, horseradish, wild leeks.