Free Food in the Spring
Plant it once, pick it for years...
Less work. More produce. What's not to love?
That's what happens when you plant, oregano, rosemary, mint, sage, chives, thyme, and rhubarb as seen in these pictures -- a whole lot to love. All were planted years ago by the original garden owner(s) and every year they continue to offer up their bounty. Last week (May 24) at the Red Hen garden Diana Zinn, Lindsay Mayo, and Kari Brown made bouquets of the herbs to take to the
Tri-Area Food Bank.
Tucked into the "nose gays" were sprigs of Purple Sprouting Broccoli which was still producing over at the Boat School garden. PBS isn't a perennial its planted in the prior fall, but in the spring it's a good harvest party starter with very sweet stems.
Food Bank recipients can use the herbs in stir fries, soups, salads, pasta dishes, or stews. If you plant your own, instead of paying $2 for a little plastic carton of herbs you can walk out your door and pick fresh for free -- while the price of food goes up, these lovely perennials keep paying it forward in herbs and pies.
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