Today’s photo was taken by Davin.
Yesterday was the first day of summer (YES!), which just happens to be coinciding with the near end to some of the roof lettuce. As I was harvesting a couple of heads that were starting to get bitter, I noticed how much this head of ‘Four Seasons’ lettuce looked like a bouquet and asked Davin to take a picture of me holding it like one.
Don’t you think it could work as an alternative wedding bouquet? How about a smaller head as a boutonniere? If I were to suddenly decide to stop living in sin (16 years and counting!) I would totally do this. Maybe with a couple more heads of lettuce thrown in. Then we’d wash it up and serve it at the reception.
Someone do this! Someone go to the prom wearing this as a wrist corsage. Send me a picture when you do.
Related: Make an edible chive bouquet.
Yesterday, I found this variegated Cuban oregano plant for only a couple of bucks at a small parking lot nursery. Isn’t it gorgeous?! I wish the internet had smell-o-vision and you could get a whiff of this thing through the screen. Delicious, pungent, sweet, and strange all at once. A lot of new plants have come into my life this spring, but I am probably most excited about this one.
Maybe. I don’t know, ask me again tomorrow. My favourites tend to change rapidly throughout the growing season. Two days ago it was a variegated hot pepper plant. I experienced a recurring love affair with the ‘Tom Thumb’ peas just five minutes ago. With so much happening in the garden from day-to-day, it’s hard to stick to any one plant. They all have their moments!
I haven’t come to any solid conclusions about Broadleaf thyme, aka Cuban oregano, Coleus amboinicus, aka Plectranthus amboinicus since I last wrote about it in 2007. I still can’t say definitively which is which; however, I have come upon several plants since then and there are distinct differences. About a year ago, at a small corner shop, I have found a type for sale with a similarly distinct and pungent aroma, but with much smaller leaves and softer fuzz than the plants I am familiar with.
I have also seen the plant cultivated in Cuba, and it was the one I’ve had for a few years now, the one I previously referred to as broadleaf thyme. Given that I saw the plant in Cuba, I’ve since switched to referring to it as Cuban oregano (Plectranthus amboinicus var.) and will continue to do so until I am convinced otherwise.
Do you have any experiences growing and eating these plants? have you come to any conclusions about the name?
This is the flower of the horned poppy (Glaucium flavum), another from Barry’s garden.
It’s a stunning flower, but what I really like about this plant are the blue/green leaves. They have a very interesting shape and structure, and are covered with tiny hairs. They’re the kind of leaves Karl Blossfeldt would have photographed. I checked my book shelf and they’re not in there, but that’s not to say he didn’t, just that they aren’t in the book I have.
I photographed this flower growing in one of the other plots at the community garden. There are so many fleabanes, I can’t say which one this is with absolute certainty, although I’ll guess daisy fleabane (Erigeron annuus).
I’ve come to this conclusion by the following logic: common fleabane (Erigeron philadelphicus) is a much shorter plant, and horseweed (Erigeron canadensis) has greenish-white flowers rather than pink. This according to my wildflower bible, “National Audubon Society Field Guide to Wildflowers Eastern Region“.
I took this photo at my community garden just yesterday where I have a couple of feverfew plants growing. I don’t use them for anything, but like the pretty little flowers. Unfortunately, what I do not like is the invasive nature of this plant and the fact that I have to pull out millions of tiny seedlings in the spring.
And yet I can’t muster up the will to pull them all out. Which means I can expect millions more next spring. And the spring after that.