Body
I spent the weekend tidying up my kitchen garden, which included harvesting a lot of my cooking herbs that have been growing all winter long. We’re getting temperatures well into the 90’s lately, so my cool season herbs are producing their “last hurrah”. I think of my herbs as falling into two categories- warm season (roughly May-October) and cool season (roughly November-May). Some of the cool season herbs are long since over already, my borage flowered all spring, set seed, and died. Same story with my cilantro, I harvested some of the leaves and dried them, and allowed the rest of the plants to go to seed (coriander) for cooking with and to plant in the fall. My chervil, cutting celery, English chives, parsley, fennel, and dill are bolting and sending up flowers now. The thyme, French tarragon and Spanish lavender are nice and full, but I know they will begin to get crown rot when the summer rains and humidity begin.