Drying Herbs

Now that I've pinched and cut off stalks of basil, I'd like to dry it to use in the winter. Luckily, Denver's arid climate makes drying easy. Tie together stalks of herbs and hang to dry for a couple days (or set out individual leaves on some sort of screen that lets air flow around). I learned on a herb tour at the Denver Botanic Gardens that once they've dried, store herbs in a glass jar. If you store them with stalks and all, you preserve more of the essential oils, which means more flavor and healthful properties.

Trimming Basil

I realized recently that my haphazard method of picking leaves off my basil plants just when I happened to need them wasn't encouraging future basil production. I was told by my urban garden leader to cut the top third of each stem off when the basil starts to go to seed, as is happening to this Thai Basil (bottom picture). Another method, which I personally think is more fun, is from my California gardening guru, Jaime, who advises pinching off leaves at the crook of the stem in areas where tiny new leaves are growing (top left picture). Both methods, particularly the latter, encourage bushier growth, rather than straight up, bolting to seed growth.

More Pics

Progress Photos

This post goes out to my friends and fam wondering on what is growing. Here are some pics from last weekend. (Click on each to enlarge.)

Summer Veggies

August 1 and the summer veggies have started to produce. Not an abundance yet, but enough to be exciting! Check out this photo - I chopped off a head of broccoli (finally! thought they would have been ready sooner), a zucchini, a cucumber, lots of basil, and some tomatoes (perhaps a little early - but oh how exciting!). Some other plots in my urban garden seem to be producing more - I think that may have something to do with the fact that my square foot method is so intensive. Also, most of what other gardeners are growing were started in the free transplant program that DUG has and they are hardy varieties, whereas a lot of mine are heirlooms started from seed. And lets not dismiss the possibility that they may just have a greener thumb!

Swiss Chard and Eggs

July 29 - I picked this beautiful bunch of Swiss and Rainbow Chard on Tuesday. We made the Eggs in a Nest recipe created by Camille Kingsolver. It was interesting and a good use of chard, but the jury is still out on feelings about Swiss Chard in this Denver household. It is one salty vegetable. (I'm not saying its sassy or anything -- it really tastes like its been salted.) Is that due to my soil, or is this a standard flavor? I liked the mix of eggs and greens, but I'm not sold. Though it is nice to get a leafy, spinach-like green that is still growing in 100 degree heat. If anyone has an excellent recipe (meat free please) showcasing Swiss Chard or Rainbow Chard, I'd be glad to try it!

Pot Worms in the Worm Bin

In the last 6 months, I've noticed a curious growth of tiny white creatures in my redworm bin that I, at first, mistakenly took for baby worms. They actually are pot worms and "bloom" in the bin when the soil becomes acidic. Baby redworms (Eisenia fetida) have a red vein running down the length of their bodies within hours after birth, so if you're seeing a bunch of tiny, undulating, white lines, they are probably pot worms. Opinions are mixed as to whether they are bad to have in a bin, but I have seen the amount of food being digested in my bin double since they moved in, so I don't mind them at all! In fact, Happy D Ranch says Pot Worms are good for my compost system, which I can believe. I did question how they would impact my garden when I work in the vermicompost (there is no chance you could separate these guys out of the castings/compost). According to All About Worms, "pot worms won’t harm other living worm species, they do no damage to living plants either. Their diet is strictly bacteria and fungus." However, the pot worms plus the mites are indicating that my bin is probably getting too acidic. That means no more coffee grounds and more eggshells.