Planting is nearly finished for the season in our ever-expanding herb and vegetable (and as of this year, fruit!) garden.  It’s been a busy month.  To last year’s perennial herb patch of mint, sage, and lavender I added oregano and lemon thyme.  An especially sunny spot along a side fence is now home to a black raspberry bush (coming soon to keep it company:  a strawberry barrel!).  And we installed a second, 4×6-foot vegetable bed, terraced below an identical bed built last year in the sunniest corner of the yard.

Clockwise from top left: pineapple mint; black raspberry; lemon thyme; sage & mint

I planted the first vegetable box with English and sugar snap peas, three kinds of pole beans (French gold, rattlesnake, and purple), red and green leaf lettuce, mache, dill, red and white onions, and white radishes.  The second box has basil, parsley, cilantro, pickling cucumbers, red bell peppers, and 6 tomato plants (black cherry, sungold, san marzano, sweet plum, and two heirloom varieties).

Clockwise from top left: cucumber seedling; peas; lettuce; beans, radishes, onions, dill

And aside from a bunch of daffodils that never bloomed, this season’s perennial flowers are off to a delightful start.

Clockwise from top left: creeping phlox; armeria red ballerina; bachelor's button; wildflowers salvaged from a 2009 preschool potting project

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