So shortly after the New Year I ordered some seeds, and a few plants. Actually, in preparing for this post I discovered that I ordered some seeds back in September. Those seeds, as best I can tell, were thrown out during our frenzied pre-holiday house cleaning. More than $40 worth of seeds! This is more than a little embarrassing.
How did we manage to do that? I’m still not sure. With luck, these new seeds will avoid the trash can.
In any case, I’m dividing this subject into three posts: edibles first, then cottage garden-style annuals for the border, then annuals for containers. These days I find long posts quite tiring to write.
We don’t do much with edibles in our garden, basically we grow herbs and a couple of tomato plants. So this will be a fairly boring post. Even so, what we do grow is essential to Judy’s efforts in the kitchen, especially as just-picked herbs are infinitely superior to anything at the store or even the farmers’ market.
So here’s what we got.
Basil (Ocimum basilicum). If we could only grow one herb, it would be this one. We ordered two varieties. ‘Emerald Tower’ is a new offering from Burpee that boasts of delayed bolting along with an upright habit. So maybe with this variety I won’t have to constantly pinch off the flowers. ‘Siam Queen’ is a type of Thai basil for when Judy wants to cook coconut chicken curry and such like.
Tomatoes are the only vegetables we grow. I ordered ‘Black Cherry’, which we grow almost every year. I’ll grow it on the same trellis that supports the Clematis Jackmanii. We’re also trying a new variety bred for containers, ‘Veranda Red Hybrid’. ‘Veranda Red’ is a determinate variety which means it will yield for a shorter period, but I hope its fruit is ready a week or so before ‘Black Cherry’. I hope to grow ‘Veranda Red’ in containers on the roof of the back porch.
‘Italian Dark Green’ Parsley (Petrosilum crispum). We grow parsley in the ground for the Black Swallowtail Caterpillars and in containers for the kitchen, though the caterpillars often ignore this arrangement. After basil, parsley is the most frequently used home-grown herb in Judy’s kitchen. Rabbits like parsley as much as we do, though, so sometimes I’ll protect it with chicken wire. Fortunately, the rabbits tend to give stronger-tasting herbs a pass.
Fernleaf Dill (Anethum graveolens). Another plant grown for both human and caterpillar consumption.
Cilantro (Coriandrum sativum). I love cilantro, especially for fresh salsa. I don’t understand those people who can’t stand the flavor or fragrance. My only complaint about Cilantro is that it’s so quick to bolt. I always mean to keep planting new seeds to keep up a fresh supply, but usually forget to keep up.
Anyhow, that’s it for edibles. Not mentioned here are the perennial herbs that grow in our garden, like Mint, Fennel, Oregano, and Rue.
More seeds soon to come.