Aromatic herbs and vegetables from pot to plate
Rooftop gardening
July 18, 2011
Tomatoes, peppers and cucumbers are ripening in large quantities, aubergines are ready and aromatic herbs are on their top. I harvest them a couple of times a week to avoid waste.
 The harvest of a few days ago.
On the left: a gherkin, Bear Claw and Lemon Plum tomatoes.
On the right: a White Wonder tomato and several Black Cherry tomatoes.
 This is the yesterday harvest.
Top: cucumbers, sweet peppers, rhubarb.
At the bottom: eggplants and carrots.
On the right: chards and sorrel.
Not in the picture, I also harvested beets, radish, lettuce.
The aromatic herbs harvest: basil lettuce leaf, thai basil, cinnamon basil, chives garlic, thyme, sage, chives, buck's-horn plantain, pennyroyal, dandelion flowers and buds.
Rainbow chards and rhubarb chards, purslane, sorrel, lettuce and dandelion: 70g
Aubergines: 430g
Tomatoes, gherkins, bell peppers: 570 Kg
Chilies: 100g
Total: 1170 g (2.5 pounds)
This harvest joins to Harvest Mondays
 I served many of these vegetables raw without seasoning: besides the mentioned tomatoes and gherkin, you see a round and yellow Lemon Cucumber and the small peppers Purple Beauty and Sweet Chocolate.
 All greens and some herbs became a colourful salad.
Dandelion, chards and purslane salad
70g of mixed vegetables: tender rainbow chards, sorrel, purslane, lettuce, dandelion flowers and buds, buck's-horn plantain
2 small beets
1 radish
1 tbsp vinegar
2 tbsp olive oil
salt
 Two years ago:
Walnuts and dates bread
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