YYC Herbs ready for harvest in early June

By early June, the perennial herbs, such as tarragon, chives, mugwort (prairie sage) are ready to be harvested in Parkdale.

French Tarragon

Tarragon is “one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish, and egg dishes.” It can be cut up and frozen in small freezer bags filled with water. It still tastes fresh when thawed.

The walking onions are ready to be harvested. They are best in the spring and are like leeks. We want to leave ⅔ of the plants but ⅓ can be harvested. Please send a photo of the dish you made with it and maybe a recipe.

The new bedding plants won’t be ready for harvest for awhile.

Chives can be dried in a food dryer but the easiest way to process them is to cut them up into small pieces, wash them and freeze them in freezer bags. Flatten them. It would be great to have lots of the chives processed for either personal use or as a contribution to the annual Community Garden Harvest potluck.

Lovage (tastes like celery and parsley). We are trying to remove all the enthusiastic lovage from the herb circle. If you uproot a plant you can take it but beware. It is a very vigourous grower with really thick and deep roots and zillions of seeds. If left to seed it will invade all your beds. We are keeping the healthy plant that is in the southeast food forest guild. Please clip generously. Leave ⅔ of the plant.

Sweet marjoram

Mugwort, prairie sage