I decided to tour my garden last weekend to get an idea of what which plants survived the winter and which areas need a bit of sprucing up. Surprising to find that though we haven’t had too many warm days, the spring rain and mild temperatures have created a beautiful start.
We have these little violets all over our yard as a ground cover:
I was pleased to find signs of life–looks like we’ll get at least one more year:
My chives came back with the first whisper of warmth. We’re picking some tonight to go on our soft tacos. And speaking of tacos, check out this ingredient combo in the recent issue of Cooking Light: chopped mango, red onion, grilled mahi-mahi and avocado. I’ll be on the lookout for some nice, ripe mangoes.
I’ve come across some helpful tools that I’ll be using to plan/arrange/enjoy my new plants this year:
Love their chart for how to grow a variety of herbs, the info on putting together an herb garden and their recipes using fresh herbs, like this one for Cilantro Aioli.
1/3 cup fresh cilantro, chopped
1/2 lime, juice and zest of
1 -3 drop hot pepper sauce, depending on preference
1 teaspoon ground cumin
3/4 cup mayonnaise
Combine all ingredients in a small food processor (or favorite blender) and mix until blended. Makes one cup.
This year I’d like to add a few herbs to the usual suspects (basil, thyme, sage, mint, lemon verbena, lavender, rosemary). I’m planning on dill, fennel, chervil and nasturtiums (beautiful in salads).
*Predictably, Martha also has some great tips:
- How to dry your own herbs
- How to make herb-infused sodas
- Great tips on planning your vegetable garden (like considering the size of the MATURE plant–such a good reminder!)
*Pinterest–my favorite place to keep track of inspiring garden ideas!
If you have a great gardening tip, comment below or on the Hometown Perch facebook page!