Hello everyone
My favourite season of the year has arrived!
The Meguro River sparkles with sunlight filtering through the trees
Fresh air
blue sky
It's the most pleasant weather.
I would really like to just go to Sugakari Park and relax, drink coffee and read a book instead of working.
Ah, this is a secret! Please don't tell the president.
That being said,
What is the first thing I need to do this season?
Yes! That's right!
Yes, sowing seeds and planting seedlings.
This year, at my daughter's request, I planted strawberries and sunflowers from seeds, and cherry tomatoes, yellow cherry tomatoes, and micro tomatoes from seedlings.
And my favorite sweet peppers
I also planted lemon basil seeds that I collected last year.
I grow vegetables on my balcony, but eating them at home is enough to help my children learn about food!
Water it every day, and after a while, new leaves will appear, and it's so lovely to watch it grow as you take care of it by pinching off the buds.
When you think that a tomato like this is the perfect size, remove the leaf just below it.
Apparently, by cutting off the leaves that were getting nutrients from there, the nutrients can be delivered more quickly and efficiently to the next tomato plant. (Just a casual conversation.)
I planted it in early April and now it looks like this. So cute♡
The best part is being able to eat freshly picked tomatoes. The aroma of the tomato leaves is also wonderful.
Here are some of the staple herbs I keep potted all year round:
Rosemary, thyme, sage, and sometimes oregano, basil, dill, Italian parsley, etc.
Versatile herbs that you can use when you need a little something
Rosemary, thyme, sage, and oregano are essential for meat dishes, and of course also great for fish dishes and grilled vegetables.
Herbs are like mushrooms; mixing several types will create a synergistic effect that will add depth to the flavor!
Basil, oregano, rosemary, thyme, and Italian parsley
Starting lineup of tomato dishes
Dill, chervil, marshmallows, and chives add a refreshing touch to raw dishes such as carpaccio and salads.
Of course, Japanese herbs like shiso, myoga, ginger, and green onions also appear frequently, but I think the only thing we can grow at home is shiso; I leave the rest to Grandpa.
For me, who doesn't like dried herbs, fresh herbs are like my best friend, as I need them close at hand and can use them fresh whenever I want.
If you have any left over, you can soak it in olive oil and use it in a variety of dishes.
Plus, you get edible greens, so you kill two birds with one stone! Doesn't that alone make you feel like you've gotten a bargain?
Huh? Is it just me?
Oh, and maybe because I'm a bit of a cheapskate, I've always loved growing vegetables that would otherwise be thrown away...
・Shriveled potatoes
・Carrot head
・Outer leaves of cabbage
・Used bean sprouts
・Green onion root
This is how you make your home green.
The potatoes are growing and producing pale purple flowers.
The carrots have small, cute white flowers that have gathered together.
This is also great as a garnish for food! The bean sprouts can be eaten again! And the cabbage... just has bushy roots growing from the bottom... but it's still a perfect hiding place for crayfish! Lol
Other recommended ingredients include sweet potatoes, onions, and garlic.
When I grow them, I feel a sense of life.
The vegetables we eat don't move, but plants also live slowly and it makes us feel grateful to be able to receive them.
So this time, I'm going to be nurturing and admiring the greenery that grows and sprouts every day.
And then, "Eat!" That was my everyday story.
See you next time!