I know this looks like weeds, but they are garlic greens and they can be used in stir fries. They have the flavor of garlic, but a little milder. All kinds of good herbs are coming up in the garden. I have written a guest blog about some of my favorites for
The Herb Companion magazine. Here is the article:
Spring Garden Tips: 3 Springtime Recipes. Hope you enjoy it and are enjoying your spring herb garden as well. Zombie Chicken Awards tomorrow. Stay tuned!
Ooo I may have to try those. I have nasty acid reflux and can't eat regular garlic.
ReplyDeleteworking in the garden today...posting pics. tonight of the herbs and such...Will was eating the chives! Saying, "These things are spicy!" Looking for inspiration for my herb garden! ;)Alyssa
ReplyDeletecongratulations on another wonderful article nancy:) i am going to get to your house some day as you always make me hungry! lol big hugs as always and thanks for sharing
ReplyDeleteI have GERD as well Peggy and these greens are a little milder. Can't have raw garlic any more.
ReplyDeleteGlad Will is in the garden with you, Alyssa. He will be forever changed by his experiences in the garden.
Thanks Leslie. Hopefully, we can all get together some day soon!
Never heard of lemon balm and lovage. Where have I been? Not in your neck of the woods, I guess. I have never seen them for sale in Utah. Will have to look for them. Thanks for teaching me more about herbs!
ReplyDeleteThey should be hardy for you, Julie, but if you are in the mountains, may be not!
ReplyDeleteTrial and error with herbs here. My lemon balm doesn't survive. We had better luck with herbs in Montana! Nothing's come up here yet (except the old fashioned bleeding heart). Yes, a couple of years ago I wondered what had happened to the garlic chives. I think Kathy mistook the leaves for grass.
ReplyDeleteAlan
Yes, Alan, that can happen thinking those herbs are grass blades. Although taking a taste would clearly help! Thanks for stopping by.
ReplyDelete