This past week, I believe (think?) I’ve finished most of the gardening prep work for the year. One exception: I may buy a few more potted herbs for my herb garden.
This past week we have also finished off much of the “wedding infusions” (we made about 20 1 liter batches of various infusions). As the stock gets low, we now have room for more fun–the plan is to recreate some old favorites while also experimenting with some new things. Growing now:
- Thai basil
- Lime basil
- Basil basil
- Mexican tarragon (has a minty-tarragony-anise sort of flavor, but mild)
- Raspberries & blackberries
- Chocolate mint
- A lighter green mint that I inherited and have kept going so far
- Lemon balm
- Spanish hot peppers
- Lots of stuff probably not appropriate for infusing
- Many herbs from last year that popped back up
A note on chives: I am hoping I didn’t miss my window, but the first chive (bush?) made these poofy purple flowers that had a wonderful chive flavor that has hints of sweetness to it. he flowers are still there, but I suspect nectar-drinking bugs/birds/bats have drained them a bit–they now just taste intensely chivelike and bitter. Probably good as a seasoning when making stock. If the smaller seedling I have planted flowers later, I plan on giving it a go.
I also have tons of strawberries, but you know what else I have? Squirrels. Fat, strawberry-stuffed, squirrels.