In early spring, before my basil has grown big enough to harvest, I usually buy them as “living herbs” in the supermarket. You’ve seen them in the produce aisle: the fresh herbs…
Flowers & Herbs, Garden of Eatin', How-To
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Flowers & Herbs
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Flowers & Herbs, Garden of Eatin', You Can Eat That?!Defending the Dandelion: It’s Not Just Another Weed
The ever-pervasive dandelion. It’s one of the first plants to sprout in spring, when the ground is barely free of frost, and remains steadfast through the season with vibrant pops of yellow…
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It’s one of the greatest migrations of the animal kingdom: Every spring, hundreds of thousands of monarch butterflies sweep across the continent from Mexico to Canada and then back again in fall,…
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Rain doesn’t happen too often in Southern California, but when it does, I always love the gleam it brings to the garden. And literally, too — the wide-spreading patches of volunteer nasturtium…
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Though the vernal equinox doesn’t occur for another week or so, it already feels like spring has sprung in my garden. While some people equate spring with snow melting, seed starting, and…
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In the back of my garden, I have a small patch of fennel (Foeniculum vulgare) that grows year-round and stands five feet tall. Sometimes I’ll harvest the fronds for a salad or…
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I am a fan of the year-round herb garden. While plants like parsley and cilantro may come and go with the seasons, I can always count on a small plot of perennials…
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It looks like flat-leaf parsley, has a clean “green” flavor like parsley, belongs to the same family (Apiaceae) as parsley and is sometimes called wild Japanese parsley, but mitsuba (Cryptotaenia japonica) is…
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I recently dug and divided the salad burnet in my herb garden and a thought occurred to me — why didn’t more people use this ancient herb? With its clean, crisp cucumber…