Huge mounds of parsley are growing in my early spring garden! They overwintered well from fall plantings that were harvested and then left to keep growing. I'm looking forward to parsley salads tossed with fresh lemon juice and red bud flowers to serve alongside my asparagus which will be peeking up out of the ground soon.
Three Rainbow Swiss Chard plants surprised me this year by surviving winter, including some single digit nights! The tender new leaves are growing and will be ready for an early harvest in a couple of weeks. This is a first for me. I've never had Swiss Chard survive below 16 degrees before.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Sheryl Campbell
I love to grow and cook with edible flowers! I've been gardening and growing most of my own vegetables and all my own edible flowers for almost 2 decades and still learn something new every day. Archives
May 2024
Categories |