Friday, April 28, 2017

Fan of Friday: Week of 4/28/2017

The thing I'm a fan of this week is my little, hanging herb garden!

It was a gift from my in-laws several Christmases ago. I haven't had good luck with plants in the past, so it sat in our closet for a bit while I worked up the courage to try to not kill plants.

This batch of plants is actually my second attempt. Over a year ago, I tried for the first. I killed cilantro and oregano and basil and rosemary. The rosemary was the most impressive one because of how long it took me to realize that it had died. Oops...

I'm having much better luck with this crop of plants, though!

The top plant is a habanero pepper plant. When I brought it home, Dan said, "You know pepper plants get huge, right?" No, I didn't know that. It's quickly out-growing it's small container and I'll probably move it to another pot this weekend. I'm scared to move it, though, because it's got flowers so I might get some peppers out of it soon!

The middle plant is basil. The first time I stocked this little hanging herb garden, basil was the longest surviving. I don't think I watered the first attempt enough, but it still held out for several months. This second one has been living happily for about six weeks, getting plenty of water. I love having a basil plant because we eat a lot of pasta and adding fresh basil makes it instantly classier. Dried pasta from a box and sauce from a jar? Chiffonade some basil and throw it on top for an upgrade on a lazy Monday evening.

The bottom plant is a strawberry plant. Trust me when I say it's doing better than this picture makes it look. I need to trim back some of the dead leaves and the old strawberries. You know what's hard? Determining when teeny, tiny strawberries are ready to be picked. I still haven't figured it out yet, but I will. I'll keep it alive and I'll figure it out.

So when I swap out the pepper plant, what should I put in its place? I'd like some cilantro, but I've tried to grow it several times now without any luck. Is there something easy and useful I could try? I cook a lot of tofu and rice. Is there something from the Asian palate family I should try? Or maybe something Mexican?

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