One of the tulsi bushes is a metre wide and the other two grow into each other - together about 1.5m wide.

There is one more in a very large pot. It is the mother of the other plants and of the many cuttings I have given away. It has been suffering this year. I think it might be pot-bound.

I pruned it back hard this morning, shifted it into gentle sun, and watered well. I took more cuttings from it. If it survives the prune I will look at a repotting option. I could give it to friends but I am sentimental about this mother plant. It was given to me from the Temple.

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Also, when I went out into the garden while the sun was still very low, it was shining through the tomato bush and I could see every hair on its stems highlighted. Oh it was glorious! Such joy.

I have told the bees that pruning of the tulsi will happen over the next few weeks. Pandemonium! I have promised to leave them some flowers. There will be many reminders over the next few days.

Pottering around I found some "hot house" cones in the shed - singular bell shaped hard clear plastic that is useful in late winter and early spring for starting plants. Bright idea 💡 I wonder if I can use these to solarise the alium thrips/aphids on the flat leaf chives. I am going to try.

Yes, it will harm the chives too but I have other patches and saved seeds.

🤞

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Today, these badboy quinces ( ⬆️⬆️) get dehydrated for a couple of hours (not much, I still want some softness to them), then mixed with spices and mustard oil for a Punjabi style pickle.

And I am considering making some small amounts of herbal infused vinegars. Use what you've got, right? Two to start with - purslane, and mustard greens.

I'll have to start using vinegar more in my cooking. I have quince vinegar, grape v, and infused pomegranate vinegar atm, and more quince v and apple v are fermenting atm.

Maybe I should reconsider herbal vinegar.... 🤔

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I've picked all the remaining spring onions and leeks, chopped them into lengths, including the greens, and put them in brine to ferment. A great way to preserve them for use.

I picked them so that I am not tempting fate with the onion aphids that are on the flat-leaf chives and are under control but not dissipating. I may need to go find something stronger to use on them.

There are a few on the garlic shoots and I don't want them multiplying.

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This year I have a few black-eyed peas growing. They are a delight to watch, from the teeniest, skinniest of beans to plump ripe mature beans. I let them mostly dry on the bush, then pick and shell them and let the beans finish drying inside.

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This morning I found two quinces that had fallen off the tree. They are telling me LOUDLY that they are ripe.

These will be made into a wonderful oily Punjabi pickle. The quince is first tossed with spices and left overnight, then dehydrated slightly. Then more spices and hot oil are added. They sit for at least a few weeks before opening. These will sit for longer as I have not yet finished some that I made last year, which was only opened recently (I always make LOTS of different Indian pickles).

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While that is draining, let me tell you about these wonderful greens.

The past little while I have been playing with picking and cooking beetroot leaves. Just one large one is enough for 2 serves. In the morning I pick one of the largest ones.

In the evening I chop it and cook it with whatever is in the kitchen. It is cooked with a little moisture (water or stock) so it steam/simmer cooks.

The basic recipe is onion and garlic (sauteed), something sweetish (eg my sultanas), and something sourish (my quince vinegar or some tasty fermented brine like the one as a result of fermenting purslane).

Other greens can be added - I have a lot of mature rocket and it cooks well. Herbs can be added - a pile of parsley at the end is wonderful. Thyme, sage or bayleaf is often added.

And throw in anything else that needs using. I might saute some red capsicum along with the onions, for example, or add some fermented eggplant.

I had leftover bread crumbs from making the miso pâté so they were sprinkled overtop of the finished dish.

Goodness, it is good.

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In other fabulous news #FromTheGarden there are four more 🧄🧄🧄🧄 up! ✅ 💪

Two from the scrap planting* (the planting of all leftover cloves), one Glenlarge and one Spanish Roja.

Garlic sure takes its time. It does what it wants to do. Some are impatient. Others cool, relaxed, chilled out, in no rush. Just like people really 🤔

*The Garlic book I keep mentioning also talks about close planting options with garlic. Had I read this before planting I would have done that with the scrap garlic. Next year, ....

🥕🥕🥕 Not carrots, there is no appropriate emoji, but the daikon radish are up! I am always amazed how a tiny seed turns into a wonderful and edible plant. Nature, hey, it is magnificent if we let it do its job.

With the loquat flower news, it is quite a wonderful day in the garden 😄 😂 ❤️

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