Today's harvest

[dragnlaw]

and I have to pay $2.99 to $3.** for maybe one of those sprigs of dill.
Makes you want to cry at times. Unfortunately there is no way I ever use even half of that sprig when I do get it. sigh....

 

[larry_stewart]

That dill looks great ! I usually grow a large amount (outside) early spring and fall to avoid the bugs. Usually thats enough for me to freeze and last all year. Ive tried growing them indoors a few times, but my house must be too dry cause they always dry out.

 

[pepperhead212]

I always grow a lot in the spring, and another batch of seeds in the late summer, to get the later crop, and most of it at certain times, goes to the swallowtails, that seem to like dill even more than the parsley. It often re-seeds itself, since it starts going to seed in the heat, but I still add some more. Seeds save well, but it will cross easily, if growing more than one variety.

 

[Kathleen]

The dill I grow never looks like that. It's always scrappy-looking and straggly. I aspire to grow dill like that!

 

[pepperhead212]

A couple of days ago I harvested another batch of dill, at least as large, most of it from that same Persian plant. Only one or two stems from the Dukat, that I had to cut, because it was up in the lights. And today that bok choy I planted a week into November, and started harvesting 4 or 5 stems at a time about 5 weeks later, just started flowering, so I cut the entire plant out today. That Koquie variety still hasn't started bolting yet.
The Burpee's Pachay just started to bolt, 1-12 by pepperhead212, on Flickr

Burpee's "Pachay" bok choy, taking over 2 months to start flowering in hydro. by pepperhead212, on Flickr

 

[pepperhead212]

Today I harvested a bunch more of that dill, both the Persian and the dukat, the Persian still the largest, though both are going crazy, and no sign of bolting, after almost 90 days. I'm anxious to find how that new variety grows outside.
More of that dill from the hydro, the Persian variety the one with the huge stalks. Neither bolting yet. 2-1-25 by pepperhead212, on Flickr

 

[larry_stewart]

Today I harvested a bunch more of that dill, both the Persian and the dukat, the Persian still the largest, though both are going crazy, and no sign of bolting, after almost 90 days. I'm anxious to find how that new variety grows outside.
More of that dill from the hydro, the Persian variety the one with the huge stalks. Neither bolting yet. 2-1-25 by pepperhead212, on Flickr

WOW! Thats impressive under any circumstances, let alone indoors under lights. I may have to give that variety a shot. when I try to grow dill indoors, I dont think it's humid enough, so they kinda dry out. My parsley is doing really well indoors , and so are may sage and rosemary cuttings.

 

[pepperhead212]

I harvested a bunch more greens from the hydroponics tonight; made something with them for dinner, but got started too late, so I only had a small amount, to sample it late in the evening. After trimming and chopping these greens, I got over 4 qts combined in the salad spinner.
Russian red kale, from the hydroponics, 2-13 by pepperhead212, on Flickr

Mizuna from the hydroponics, small leaf on the left, large leaf on the right. Neither bolting still, on 2-13 by pepperhead212, on Flickr

 

[pepperhead212]

Yesterday, before I made that dish with the bacon, chickpeas, and greens, I harvested more of that wide leaf mizuna, and that last Koquie bok choy, that was the last one to bolt. I've harvested quite a few lower stems from it, to use in stir-fries, and it just kept growing! I also cut back that Za'atar, which was getting overgrown, and I'm hoping that it dries well, like other oregano types.
The Koquie bok choy, started a week into November, just started to bolt on 2-23! by pepperhead212, on Flickr

The Koquie bok choy, harvested on 2-23, just started to bolt, and the dried edges of some leaves was the only problem. by pepperhead212, on Flickr

Over 4 qts of Za'atar, from the one plant, trimmed away on 2-23 by pepperhead212, on Flickr

The Za'atar harvested, on 2-23, spread out on a 12x24 tray, to dry it out. by pepperhead212, on Flickr

The Wu Choy, just started to send up a flower stalk, though no bolting yet. The Za'atar plant on right, after trimming way back. 2-23 by pepperhead212, on Flickr

Today I trimmed back all that epazote (the red leaves in the back of the first photo), and took it up to the Mexican grocery. Got about a 6 qt bag of that stuff! Another 2 months before I root some of those things, so I can plant them outside faster than by seeds.

 

[Badjak]

I'm intriguied by the za'atar.
I've used it in cooking, but never even checked how it grew

 

[dragnlaw]

Didn't even know it was a plant. I thought it was a blend of spices (I have a jar).

 

[pepperhead212]

@dragnlaw My mistake - it's not the wild Za'atar, like I was thinking I would get , and like I got before from Baker Creek (did not have great success with those, which are the true Za'atar - Origanum syiacum). I got this here: https://trueloveseeds.com/products/lebanese-zaatar?_pos=1&_sid=c1c447116&_ss=r

When I got the seeds, listed as Lebanese Za'atar, I didn't even look at the full description (just saw "Za'atar"), but when I did now, I saw that it was a different genus, and way down in the description, I see it is "also known as" Summer Savory! I tried growing this outside back in the 90s sometime, but the leaves were nowhere near as large (about half the size), and it just didn't do much out there. But then, a lot of the greens and herbs get huge leaves in the hydroponics, compared to outside. The aroma is similar to thyme, with some hints of other scents mixed in. There is another one I have a patch of already, that is often known as Za'atar, but is a subspecies of the same species that includes Greek oregano and marjoram - Origanum vulgare. That one is known as Syrian oregano, or thyme scented oregano - the reason I grow it, because it's much easier to strip and mince than regular thyme! I'll find out if the summer savory dries as well, and comes off the branches easily.

Of course, now I'm going to have to grow that wild Za'atar again!

 

[blissful]

@pepperhead212 I grow the summer savory. It is a little viney. I harvest the greens twice during the summer. I dry it to use all winter. I like it with thyme or rosemary. I especially like it with asparagus for asparagus soup.

 

[pepperhead212]

@blissful What kind of soil do you grow your savory in? I know mine would never have gotten large enough to call "viney", or enough to harvest much of, and definitely not twice, like you say! That was just in my herb bed, with others, which grew fine.

 

[blissful]

@blissful What kind of soil do you grow your savory in? I know mine would never have gotten large enough to call "viney", or enough to harvest much of, and definitely not twice, like you say! That was just in my herb bed, with others, which grew fine.

I usually grow it right next to the deck, ground soil. We plant lots of different things there over the years so there is some fertilizer added occasionally, different soils added. I also have some that grows out in the big garden near the greens, garden soil and composted horse manure.

 

[pepperhead212]

The only thing I went out there for today, when I noticed those scallions, was to harvest some rosemary, for something I'm making for dinner. Way too windy to do anything today!
Rosemary, cut a few hours before I'll be using it. A little more than I'll need. 3-7 by pepperhead212, on Flickr

 

[larry_stewart]

The only thing I went out there for today, when I noticed those scallions, was to harvest some rosemary, for something I'm making for dinner. Way too windy to do anything today!
Rosemary, cut a few hours before I'll be using it. A little more than I'll need. 3-7 by pepperhead212, on Flickr

Thanks for reminding me. I got some scallion root tips I have in the freezer which I collected all winter ( store bought). Gotta get them potted up this weekend.