Words + Images

savory

A chaotic growing season for me, I have to say. Some years I’ve had grand plans for what I intend to grow, where and in what vessel. Sometimes I’ve tried to find an organizing theme, like growing edible flowers … although I was reminded by my taste testers that year just because a flower is edible doesn’t mean it tastes good. One year I found potatoes sprouting in a pantry drawer and that set me off on a journey to grow potatoes indoors using methods my dad taught me for growing potatoes outside. This year gardening has been less an adventure and more like a solace and an anchor. A way to be alone with one’s thoughts, work with one’s hands, and all that good stuff.

orange mint, tarragon, fennel, parsley

I’m not so worried about everything looking pretty. I want functionality … a certain chef has got to have his herbs to cook with, and since I benefit from his experiments, I decided this season to focus on basics like parsley, sage, tarragon, thyme, oregano, marjoram and rosemary. Savory was a new one for me. Delicious. I turned away from the beauty of dill because I always kill it. I did pick up a mint for its hardiness. I keep thinking about lavender.

The biggest surprise has been the nasturtium. They popped up out of nowhere. I recycle dirt, and after I had planted some tarragon with some old dirt, up comes some nasturtium sprouts! I need to move them to a new spot because the oak tree, now in full foliage, is blocking the light. And in the midst of all this chaotic green, I now have two hot pink geranium as well. That’s what happens when you make a nine-year old put down the iphone, walk with you to the flower market and before you can say, “edibles only,” the flower market owner bends down and says, “Well, hello! What’s your favorite color?” As a non-edible, I’ve tucked the hot pinks away in a little nook where the sun can find them but not a certain chef.

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