Happy mid-April, everyone! The gardens have been slow as molasses this spring, thanks to the unnerving snow and bitter cold of March. But today the birds are singing, the grass is greening, and hey — why not join me on a virtual garden tour?
Although the temperature this morning is a brisk 38°F, it will supposedly warm to 64°F in the afternoon. So please dress appropriately. I recommend a G-string. And thermal underwear. And sensible shoes with 4-inch heels.
Now click your patent leather heels 3 times, and…
SWOOSH! We are standing at the entrance to the boxwood garden. Several years ago, I started these evergreen shrubs mostly from stem cuttings. My how they’ve grown. Within the box-edged beds are various varieties of roses, including David Austin’s “English” types. We can visit this garden again when the roses are in bloom.
Related Post: How I Propagate Boxwood
And here’s the little herb garden. In April of 2014, I poked boxwood cuttings along the perimeter of garden’s 4 raised beds. The cuttings are full-size plants now, and, as you can see, they are in dire need of a haircut. That’s a maybe-tomorrow job.
In the lower right bed, a clump of common chives has emerged. The mild stems are perfect for pesto.
If you’ve never tried Chive Pesto, you must. It’s addicting! Click here for my simple recipe.
The upper left bed is planted with carrots (including the new-to-me ‘Purple Haze’ variety) and purple-topped turnips. I’ve promised myself not to let the turnips mature to watermelon size this summer. Turnips are at their delicious best when small.
But Kevin, you ask, where are the herbs in the Herb Garden?
Well, I learned from experience not to plant perennial herbs in raised beds. They spread by underground roots, and smother everything in their path. Now I grow them in pots.
Recently, I potted-up two kinds of mint, plus some strong-scented Mexican tarragon and heavenly variegated thyme. Did you know that fresh mint leaves are utterly divine in chocolate chip cookies? The treats are so cool and refreshing that I made a short video of the recipe for you. Click here to watch.
At the top of a steep hill is the large(ish) Kitchen Garden. The 12 raised beds are cleaned out and ready to plant, but with what I do not yet know. I’m thinking potatoes. And onions. And leeks.
Meantime, in a corner of the Kitchen Garden, a clump of rhubarb has emerged. I love rhubarb. I love it in this simple sauce, and this no-run pie, and this gorgeous galette. (Hint: click highlighted text to see recipes.)
Exiting the Kitchen Garden and heading north, we bump into the boxwood-framed path to the Woodland Garden. Can you tell that I love boxwood?
As you can see, the Woodland is begging for a rake. Under the decaying leaves are all kinds of woodland-type plants, including Sweet Woodruff, Bleeding Heart, and festival of ferns. (Related Post: How I Gather, Shred, and Use My Autumn Leaves)
At the east end of the Woodland, daffodils and Virginia Bluebells are emerging. I’m so glad they made it through winter.
I’m glad you made it through the harsh cold-season, too, and that you were able to join me on this muddy walk today. And in 4-inch heels, no less. Let’s slide down the hill and sit for a spell on the swinging bench in the Herb Garden. Then you can tell me what’s happening in your own neck of the woods. Is your garden thriving now, or just getting started?