The Good King

We grow the long forsaken perennial herb Good King Henry for early spring greens. This plant will self sow if allowed and is an excellent substitute for spinach. We sometimes adorn homemade pizzas with it, the young spring leaves are especially good. Once the seed heads appear it does become somewhat bitter but is then a real treat for our chickens. Some call it Fat-hen, as it was supposedly used in Germany to fatten poultry in days long past.

I love perennials that need only to be planted once and can then be enjoyed for many years to come. Three cheers for the king.

No Room for Me

A large percentage of our garden area has been planted but we still have a long way to go. Our little greenhouse is full up, no room for me not even an inch...I had to put everything inside tonight as we are due for some cold frosty weather.

Peppers, eggplants, tomatoes, tomatillos, ground cherries, flowers, and various tender herbs make up the majority of the greenhouse contents and will have to wait until the first part of June to be planted. In the main garden all of my hardy plants are in the ground and doing well.

Blue podded peas

kohlrabi

fava beans

radishes

shallots and set onions

garlic, celery, and celeriac

more peas and carrots

and a little purple potato that had to be covered up for fear of frost are a few of the plants that are growing outside.

Hardy herbs like valerian

echinachea

lemon balm

and soapwort are all looking good.

The salad garden is still under construction, but starting to take shape and our salad bowl is overflowing.

We are busy, busy, busy... but having a most excellent time of it.

Spring Thyme

Like the proverbial groundhog a few of my favorite herbs are poking their heads up in search of spring. Common garden thyme along with it's flavorful cousin lemon thyme have shown themselves just as we finished using the last of the dried herb to make an anti fungal spray for our seedlings. Normally we use a mixture of chamomile and cinnamon but are trying thyme this year thanks to a tip from Dan and Val over at Grunt And Grungy's Garden.


Thyme is a cherished seasoning for us and is used right along with the still hidden savory in many soup and bean dishes.

The oregano has been unmasked from a vale of snow and is ready to adorn this weeks pizza...if we take heart. We are most fond of using this herb in various tomato sauces as it goes hand in hand with basil in everything from bruschetta to our version of Spanish rice.

Sage is also struggling to reclaim it's days of glory in the garden. Not only is it loved by us but it provides a communal gathering place for countless beneficial insects that hover over the profusion of purplish flowers it sends up every summer.


Lastly, I noticed wild sorrel has managed to arrive unscathed into yet another season. Along with it's more refined brethren, red veined and french sorrel, it not only adds a certain pizazz to our salads but is a potent source of nutrients.


Dried herbs definitely help carry us through the winter, and many people find them to be much more accommodating.

I prefer the quality of freshness over ease any day...well hello savory. Now if I could just find rosemary.