After a winter with only garlic in the beds (and a spring season missed due to illness), the garden is back to production! Tomatoes, peppers, herbs and more are in the ground!
Almost all of the herbs went into pots this year. Some of them get so large that they take over a bed, so this seemed a good solution. I have some typical combinations and some interesting ones too! In the raised beds, we’ve got cilantro and Thai basil and chives all growing from seeds.
- A variegated basin with sage which was a new combo.
- Spearmint went into a pot by itself so it doesn’t take over everything.
- The Mediterranean pot holds rosemary, thyme and oregano.
- We’ve also got a new garden entrant with lemon verbena. This one is combined with dill growing from seed.
I swore we’d limit ourselves to three varieties of tomatoes this year and so far I’ve resisted temptation. Two large sized varietals and a cherry should be enough! (Bet there’s more later this season)
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- Lemon Boy
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- Sweet Millions cherry
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- HIllbilly
On to peppers! We’re only growing sweet peppers this year with two no-heat varieties of traditionally hot peppers.
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- Shisito
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- Sweet Sunset Banana Pepper
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- Fooled You no-heat jalepeno
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- Habanada no-heat habanero
Then we’ve got the one-offs
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- Japanese Long eggplant
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- Ambrosia melon
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- Tat Soi
That’s the update for now – stay tuned for info on a new way to add winter squash to your garden!
