Parsley has done a magnificent job of reseeding itself. It is even growing in the pathway cracks. You can never have too much parsley.
Oregano gets cut back several times a year to make sure it stays round and bushy with fresh leaves. Most of my kitchen uses are for dried oregano which I make from the fresh young leaves but I also use fresh oregano chopped with parsley and thyme in herbed polenta. A little goes a long way.
Sage also was trimmed back this winter so has plenty of fresh new growth. I love to use the fried leaves on top of risotto. This one is the common culinary sage, Salvia officinalis.
It has the added bonus of beautiful sprays of blue flowers in the spring.
|S.officinalis flowers. Late March|
I also have a very compact cultivar S. officinalis "minimus" which I have used at the front of the beds.
There is a small thyme bed at the base of the pillar planter. I try to grow a variety of thymes including lemon, variegated silver and German thyme.I shall have to replenish some of these thymes this spring. They get very woody with age.
Alyssum brings some welcome color into the winter garden as well as a sweet fragrance on warm sunny days.
Rosemary is just beginning to flower. For some unknown reason we lost most of our rosemary during the summer. I need to take cuttings this year to replace them.
This week was a tough week for me. Blood work, infusions, met with radiologist, a nuclear injection, followed by surgery on Thursday to remove the cancer and the sentinel nodes. Things are looking good and the preliminary biopsy on the lymph nodes showed the cancer had not spread. I await confirmation of this and the findings on the biopsy of the lumpectomy. Clear margins mean I will move on to the next phase-30 days of radiation! I started the weekend with a much lighter heart and really ready to get back out in the garden. It is perfect timing for the spring garden.