You can’t beat an early spring harvest courtesy of cold-hardy perennials. I’ve barely done anything in the garden and I’m already raking in the food stuffs!
- Clockwise from top right: Onions, dandelion greens, garlic chives, chives, lemon balm.
These chives have been growing in a large galvanized wash basin on my rooftop deck for several years. They always survive whatever winter throws at them and are the first thing up in the spring. Buds are starting to show which means that chive blossoms aren’t far off.
This is only the beginning of lemon balm (aka lemon bomb!) season at the community garden. The trick of it is to catch it early and harvest the tender leaves before flowers make an appearance.
My French sorrel (another early riser) inexplicably disappeared this year so I walked over to the garden early this evening and popped a new one into the ground.