Several years ago we arranged dirt into a “U” shaped formation called a keyhole. See the post here. This garden has functioned beautifully in that the ingredients for a salad can all be picked from one area. Before the keyhole it took a lot of walking to gather everything. Now we can pick along one side of the pathway, turn at the end, and then pick along the other side.
Almost as soon as the snow melted this spring, we’ve been using perennial onions, chives, sorrel, upland cress, lovage and garlic chives. These are perennials that appear every year. This year some mache showed up. It was not planted, but somehow seeds must have drifted over from a nearby cold frame.
|The keyhole garden has perennial onions, lovage, many clumps of chives, other perennials, and now rows of seeds.|
Even with all of the perennials, there is still plenty of room for some annuals. This past weekend I seeded rows of greens. Two of the rows will have red and green varieties of butterhead, romaine and leaf lettuces. Another row will consist of three types of arugula. The Johnny’s Selected Seeds catalog is offering wasabi arugula which we considered a must-try for something new this year. Can’t wait to taste it. A row of mixed greens will include mizuna, escarole, minutina and tatsoi.
I added some cilantro and radish seeds between the chives, and seeded more garlic chives at the end of the row. Nasturtium seeds will be stuck in along the edges when the weather gets a bit warmer.
We are looking forward to many eclectic salads! -G.H.