The November garden. Was out of town
when it snowed the first time and started to kill off some plants.
Main garden with the herbs cut back,
the carrots, beets and leeks still to take out. The tall plant on the
left is the fennel. It still has some seed heads to mature so I’ll
keep them in as long as possible.
Oregano, rosemary, sage, thyme, and
the heaping big pile of French tarragon on the right. The bowl has
dried fennel seeds. I’ll dry them in the basement in brown grocery
bags. After all the dead twigs and leaves from the neighbor’s aspen
tree are cleaned out from the herbs, I’ll tie up the branches and
slip them into the bags upside down. Then hang them from the basement
rafters. In a few weeks they will be crispy and I can easily strip
the precious leaves from the woody stems inside the bag and then
store them in air tight containers for use this winter.
Beets and Swiss chard. Kale,
celery, and parsley left.
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