We finally pulled the free dehydrator out of the basement. It intimidated me. I will admit that. The chives, oregano and sage all loved the rain so much even the weeds did not stand a chance. Yesterday I clipped the masses and found my tarragon and thyme again.
I started with the sage. Half dried over night. The rest is finishing off now. The kitchen smells like Thanksgiving! AndI’m officially hooked. Let’s dry everything!
The steps were simple. Cut in the morning, pick off the good leaves, rinse and dry and in the salad spinner, lay on the shelves and let it go over night. Two tips I have are to preheat the dehydrator and to rotate the shelves a few hours in. This is the best resource I found to take the mystery out of this process!
This week is my favorite when it comes to gardening. The soil is fresh, perennials are emerging and the worst weeds are crab grass and dandelions. For the first time in years, the spinach and peas are both in the ground and sprouting. Inside tomatoes, peppers, eggplant, herbs, zinnias are showing their second leaves and beginning to look like real plants. Anything is possible and my head is full of big ideas!
The challenges are coming. Along with the hosta, the weeds are beginning to pop out. The three spearmint nursed through the winter need a home sequestered from anyone else but safe from the weedeater. Luna has already helped by digging in the compost and spreading it across the lawn. Rob demonstrated the new power trimmer turning our front bushes into stick sculptures.
Finally a day that felt like spring. Got me out into the garden a bit to mark some of the bulbs that are coming up in the dog corral to be moved to safer parts of the yard. Some of the efforts from last year, moving, killing and ignoring several of the bushes, is finally paying off. The dogs take up much of the prime planting real estate, but have carved out some beds for perennials, herbs and veggies. Still going to be dependent on pots for tomatoes and peppers along with the some of the annual herbs like basil and cilantro. Here are some before shots of what we have to work with along with some of my large dreams for the various zones.
When we started, the house was surrounded by overgrown bushes and a silly tulip tree in the front yard. Rob’s one requirement was that we could see Route 20 from the porch. Once he started the chainsaw, he kind of didn’t stop.
Since the dogs took over the logical place for an herb garden, I had to rethink and reclaim this area right off the kitchen. The bushes have been cut back. Still digging up the “decorative” grass and trying to tell the Japanese iris that they don’t need as much space.Here is the last spot to be made over this year and probably the hardest to tame. It needs to serve many purposes. So far, I have added a compost pile, dug out overgrown flagstones and planted five varieties of hosta. The lilacs are a nice backdrop, but need to be cut back. The neighbors plan to build a fence, so that will allow me to gain some space and rethink what we can do here.