The warm weather is taking its sweet time to get here this year. Our little veggie starts may be stunted by chilly nights, and seeds just want to stay in their sleepy dormant state until the weatherman gives some hint of warmer soil temps.
While we’re waiting patiently through this extended cool, wet weather – there is already some green in the garden. Perennial herbs are loving the moisture – hardy and resilient, I’m happy to see the varied shades of green leafy herbs back for another season.
In my garden, I welcome the return of the overgrown oregano; the rich verdant rosemary that has spread beyond its boundary; new bay leaves shining through where frost has nipped winter leaves; garden sages are heavy with flowering stems – neglected in the fall, and showing rare purple blooms that only present themselves after heavy spring rains; thyme in green-hues from lime to olive, yellow and white, springs back to life – in a lush and spongy carpet; even the prolific mints are welcome .. spreading across the empty garden beds until it’s time to make room for summer plants.
Fragrant and pungent, spicy, rich, velvety smooth and honey sweet.
Vibrant purple of Spanish lavender splashes across the grey-green of its foliage, as buds show through the blue-grey of the English lavender waiting to present a second wave of violet-color. In the brief breaks of warm sunshine on wet leaves, my garden smells like a busy kitchen … with a touch of lovely hand-lotion … ha !
Oh, cooking with herbs from the garden is special. Each adds not only flavor to foods, but .. romance ! atmosphere ! personality ! – not to mention antioxidants, vitamins and medicinal qualities. Herbs will bring a touch of fresh garden flavor to this in-between culinary season. Creating spicy, exotic mixes of winter stock with fresh herbs, spring garden greens, early sprouts, blooms and tender leaves, blending effortlessly into the light summer flavors to come …
- dried white beans, garlic and onion become hearty soups blended with oregano, bay, tarragon … fresh mint leaves in hot tea, on ice cream, tossed in leafy salad … root vegetables, early beets, with dried garden sage .. and butter …. rosemary grilled with potatoes, next to tiny white spring onions … lavender honey on warm biscuits ….
Enjoy this cool respite while it is here … and all of the flavors of spring.
No related posts.
