Most gardeners would agree that one of the best things about summer gardening is having abundant fresh herbs at hand. And from a cook’s perspective, freshly picked summer herbs can lift even the simplest dish and make it sublime. Even in a hot, dry city like Adelaide, arid climate herbs like rosemary, oregano and sage thrive.
In fact, some of the herbs in my garden grow almost too successfully. One bed is now almost completely dedicated to mint which works as a very effective ground cover, choking out any weeds that dare to appear.
We’re in the midst of a heatwave, so the rest of the garden is looking a little worse for wear, although better than in previous years because of decent summer rains. The nectarines, plums and peaches are ripening nicely and should mature in February. Due to a cool spring, my almonds are about a month behind. They are not mature enough for humans to eat, but lack of ripeness does not deter the local possums.
This post is part of the Garden Share Collective (GSC), a group of gardeners from around the world who photograph and write about what they are growing each month. Each month the GSC has a theme and the theme for January is ‘herbs’. Every month we also write about what we are planting, harvesting, and a to-do list.
I’m not planting anything new until March, when the weather starts to cool down.
- early plums
- early nectarines
- ensure adequate
- preserve any excess
- prepare a potato cage for the autumn
- add extra straw as a mulch after the next rainfall