The harvest begins
Rooftop gardening
June 04, 2012
The temperature has risen a few degrees, and the harvests get more interesting. I checked the kitchen shelves to see what herbs are finished or need to be replaced.
 Sage, marjoram, lemon balm and white ice, washed and ready to be dried.
More details:
Storing mint: dried
Storing sage
Storing marjoram
 The dried herbs can be stored for a couple of years, but I prefer to renew my stocks for the winter. So sage and marjoram harvested few years ago were composted.
 This spring I planted Glaskins rhubarb, an early variety. It should be harvested from the next year, but I couldn't resist and I harvested some stems, adding to a fresh fruit tart.
 Green purslane is ready to be harvested: I will prepare soon the delicious Pickled Green Purslane as every year, and last week I used a bunch of fresh leaves in the Pesto and purslane sandwich.
 My dwarf apricot tree bought last year produced a single apricot, making us hope for next year. It was a rather big fruit, tasty beyond belief.
 My yellow wild strawberries plant grown in a pot is still producing tasty strawberries, although few at a time.
Let's see also what I'm not harvesting.
 My caper plant is now producing the buds I should collect and store, but the flowers are so beautiful that I let it bloom.
 I'm not harvesting the scarlet sage (or tropical sage) leaves for the same reason, I hope it will bloom showing its beautiful flowers.
Four years ago:
First pepper pods, part 2
This goes to Harvest Mondays, Garden to Table Challenge.
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