Tuesday, April 25, 2017
Some of the flowers are fading and some are just getting into all of their glory. (Don't miss our newest "guest" in the gardens "Bob" - near the bottom of this post.)
With a couple of exceptions our gardens are all edible. The main exception for me is a flower which is not edible but is so stunning I have several different color variations. My dad started this back in the 80s when he gave me my first Amaryllis bulb, a blushing pink, which has produced pups multiple times and I have distributed them through out the gardens.
Off topic, sort of - a great opportunity to listen to Lisa Steele "Fresh Eggs Daily" chicken whisperer (my title for her) talks Chickens In the Garden, with Grep Peterson over a Urban Farm.
Some time in the future, I'm pretty sure we will have (again) chickens and maybe ducks for their wonderful eggs and personalities.
I put together a bowl of fresh berries for a dinner we made with friends last week and I sprinkled the honeysuckle and pineapple guava blossoms over the top - yum!
If you like a little zip in your fruit salads, try nasturtium flowers and some of the herbs are blooming like lemon thyme.
Another old fashioned edible flower favorite are daylilies. NOTE: the stunning star gazers and similar are NOT edible.
Jacq Davis at Epic Yard Farm, I believe waiting for the berries and passing on just picking the unopened flower buds is the more productive way to make use of this great plant. [Read up on how Suzanne Vilardi and figured out how to grow caper plants in our Arizona desert and harvest the seed to grow new plants.]
I hope you enjoyed a peak at our gardens. Share this blog with your friends and family.
If you missed the May planting / sowing information here is the link.
My desert planting calendars and books are available for purchase in the sidebar.
Have a great time in your gardens!
-- Catherine, The Herb Lady
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