This week’s herbaria is a little late as we had a few rain showers that prevented me from putting it together earlier. I try to avoid creating colour themes when I choose these, but it was inevitable as many of these plants were chosen because their current state is fleeting and probably won’t be around next week.
It’s that time of year where so much is going on in the garden, I can’t keep up. I LOVE it!
Clockwise from Top Left: 1. Two types of mint, pink snapdragons, and a geranium in pots. I set these pots on a metal table at the back of the garden, in front of the ramshackle shed. The geranium was not happy there and has since been moved. 2. My friend Barry bought me two of these video blue metal pails a few years ago. I love the colour and always try to plant them up with complimentary plants. This one is currently holding yellow violas and pansies. 3. My lunch on holiday Monday. The salad is from the garden. It was sprinkled with dianthus petals that are now blooming in full force in the dry bed garden. 4. May 19.
Assorted and Sundry
Have a great weekend! And happy long weekend to my American friends.
Every week, from now until I can no longer find anything living to fill up the boxes, I will be photographing and posting a collection of flowers, leaves, stems, and other plant parts that are in my garden. This is an experiment in celebrating diversity and I hope it will allow me to focus more closely on the beauty that is inherent in the different parts of each plant. It will also serve as a visual file of the seasons.
I hope you enjoy these as much as I know I will enjoy putting them together. I can’t wait to show you more! The garden is so full and alive right now, I could have put together several for this week alone.
We’re hitting that magical time of the season when a growing portion of our meals are gleaned from the garden. I enjoy moving around the space, snipping bits of this and that from here and there. I have edibles tucked in everywhere. There are lettuce seedlings in every bed, except the dry one. They would not fair well there.
Yesterday’s lunch, a simple salad (Except the eggs. No chickens here. Le sigh. Oh, and the cheese.) came from the garden.
Here’s my process:
- Photo Top Left: ‘Four Seasons’ lettuce. This is the same lettuce that miraculously overwintered. I dug up the seedlings and planted them here and there.
- Photo Top Right: Harvesting assorted edible greens. These include: Two types of spinach, bloody dock, chive flowers, viola flowers, French Sorrel, pea shoots, curly parsley, violet leaves, another type of lettuce (I forget), curly cress, ‘Green Wave’ mustard, mizuna, ‘Red Frills’ mizuna, spring onion, lemon balm, mint, and borage seedlings. These are just a few examples of salad fixins you can grow.
- Photo Bottom Left: Easy dressing done right in the bowl. Just add your greens and toss. Olive oil, a dash of Balsamic vinegar, grated Parmesan cheese, chopped chive blossoms and parsley.
- Photo Bottom Right: And eat. With boiled eggs and asparagus. Enjoyed with a kefir milk smoothie.
I am loving this combination of the chartreuse ‘Designer Genes’ hosta, flanked by the delicate Claytonia virginica ‘Spring Beauty’ blooms.
See also: Sierra Spring Beauty (Claytonia nevadensis).