After last years herb success, we decided to try it again. Thanks to the Spencer family farm, we were introduced to Johnny’s Selected Seeds.
We’re planting:
- rosemary (good for roasted chicken)
- dill fernleaf (pickles)
- cumin (Mexican dishes)
- basil genovese (our current favorite)
- oregano greek (Italian dishes)
- leaf parsley (everything)
- common mint (tea)
- hot jalapeno chile (good in everything)
- hot ancho chile (not sure, but they sounded interesting)
- tomatillo de milpa (salsa)
- nasturtium (an edible flower, sent by Sherry)
On his way home, Hubs popped into a local nursery on a whim and got these seed starters for free – so long as we return them…and share a few North American hot pepper seeds.
Some of our seeds were rather large, like this pelleted basil seed.
These mint seeds were extremely small.
Schäfer was fascinated with this process. He’s very excited about eating herbs.
He can’t wait to water the plants each day.
We’ve planted several rows of each herb. If they all pop up, we’ll open a stand on the street corner and sell enough to pay for…a bubble tea.
Grow seeds grow!
We planted the Nasturtium in large containers since they do not transplant well. (Please do not assume that we know what we’re doing. We just read the back of the seed packages.)
(Schäfer has a little bruise under his eye right now from running around his bedroom in the dark.)
Schäfer looks at these everyday to see if there is anything to eat. The boy loves food.
Please do wish us luck.
For a history of how I kill plants go here.
yeah! I’m considering starting some things inside this week too! But it snowed yesterday, so i’m feeling farther than ever from spring.