The temperature rose steadily during the week and reached 80 on Sunday. There was a little bit of rain over the week and the garlic seems to be thriving.
You can just make out tiny green clumps to the right of the garlic row. The chives are real champs, coming up through an unweeded row after a long winter. I had grand plans last fall to dig up the perennial herbs and move them to their own “perennial garden”, it didn’t happen. I had grand plans to see what comes back to life in spring, then move them to their garden, that’s not happening either. Breaking down plant residues and preparing the soil for new planting before weeds start germinating is the name of the spring game. But I think I will grab these chives and re-home them next week.
Additional hints of spring are also starting to flourish in the understory beneath yellowed plant residue. A few years ago after taking a foraging walk with wildman Steve Brill, I rushed a patch of lemon verbena to pinch a leaf and confirm its lemony scent. It turned out to be stinging nettles and the pain in my fingers lasted about 4 hours. Stinging nettles (Urtica dioica) are considered weeds from a gardening perspective, but they are a nutritious edible vegetable (high vitamin, minerals, and 25% protein). Leaves are dried to make tea. Its high nitrogen level also makes it very potent in compost piles. Although once bitten twice shy, I am definitely a fan of this weed.