Tuesday, April 22, 2008

In honor of Earth Day, I got out in my garden (at this point barely distinguishable from a weed patch) to clear away dandelions, grass, violets, and those other things with the purple flowers that the bees like (there are plenty more on my lawn for the bees, don't worry).

Things that survived another winter or have sprouted already:
lemon balm
black peppermint
berries and cream mint
garlic chives, garlic chives, garlic chives
garlic chives
apple mint (in a container)
chocolate mint (in a container)
lemon thyme
french thyme
orange spice thyme
mother of thyme

Mint and oregano I know what to do with (even as abundant as mine-- I have baby oregano plants beginning to colonize the lawn) but the overabundance of garlic chives has me stumped. I can't stand pulling out and composting perfectly healthy, edible plants. On the other hand, they're taking over. Sprinkling them on baked potatoes just won't do it. Garlic chives, anyone? Got any good recipes? (I'm thinking they'd make a good soup....)

Two biggest mistakes I made when planting this garden, by the way: putting in Pennyroyal, and putting in Mother of Thyme. The pennyroyal I eventually managed to banish, but the mother of thyme is still creeping onward.

1 comment:

tatsuko said...

Wow, what a wonderful collection of herbs! Best when they're fresh :)