|harvest basket in May 2014|
|A massive patch of parsley (which I have had to start thinning out!) |
and behind that is self-seeded onions that I have been spreading out in this garden bed
|I moved the herbs out of the shade and back into the middle of the garden|
so they could get some sun
|here's all the seedlings sprouting and the tromboncino taking over the garden|
|I planted some peas too, not sure how they will tolerate the frost though|
|There are lots of tiny chokos on the vine, here's a double choko!|
|Another rosella flower, they are so pretty!|
|And some rosellas nearly ready to pick|
What do I do with tromboncinos? They are like zuchinnis and I used them in everything when we are picking so many. I have recently read that they can also be allowed to mature and used a bit like pumpkin, so I am leaving some on the vine. I would like to save seed, but last year none of the seeds had developed enough. I wrote more about trombos here.
What are rosellas? The rosella plant (Hibiscus sabdariffa) is a species of Hibiscus native to the west Africa, I wrote more about rosella's here. The part of the plant most commonly used is the calyx (the bits around the flower), which I dry and use for tea, but can also be made into jam. The leaves are also edible. I'll write more about them in my herb series in a few months.
|The eternal tug of war game...|