What we are eating from the early May garden

Peonies in bloom in the garden

Saturday, May 6, 2018

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 eating a variety of greens-French sorrel, spinach, dandelion greens, salad burnet, blood veined sorrel, garden sorrel, sweet clover, green onions, kale, broccoli and cabbage leaves, celery, purple orach, mustard greens, corn salad, arugula, mache, chickweed and lettuce.

Potted kale, cabbage, and lettuce

The herbs from the garden to add to dishes and salads-chives, cilantro, parsley, rosemary, oregano, thyme, savory, horseradish, leeks, Egyptian walking onions, tarragon, sage, dill, horseradish, green onions, leeks, mint. 

The iris are beginning to bloom.  The peonies and tulips are still in flowering.  The roses are just beginning to bud.  The potted petunias are filling out.  The lawn is a lush, thick green carpet.

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.