Each sage of the garden is a joy and a frustration, some heavier on the joy (ie spring) and some on the frustration (that would be winter). Summer is a working season (at least in zone 6) , with harvesting required almost daily for a mid-sized garden, or you will loose a lot of stuff. I guess if you don’t grow zucchini and summer squash you have a little more leeway. Anyway, the garden can be demanding or venting, depending on your frame of mind.

So now I’ve got to repair the damage of one week of not watering my herbs. I found a few pretty pathetic looking basil plants at my local nursery, which after thinning from thirty plants in an inch of soil to two, and watering the heck out of, are looking pretty good in my planters. Basil is something I can’t have too much of.

T’he Herb Guy has been gardening for almost thirty years, but has only recently been paying so much attention to the herbs. That’s due to the cook in me. The more I care about how food tastes, the more I appreciate the subtlety that fresh herbs add to a dish. I’ve not bothered before with continuing the season with herbs under lights, but I look forward to trying that this year, and in the mean time, I’m going to go pick some fresh herbs