May. 4th, 2016

infryq: Kitchen scene at dawn, post-processed to appear as if painted (Default)
Last year, despite 3 farmers market trips per week, we had a hard time keeping enough fresh vegetables in the house. I kept eating them all. Yay eating! But for this year I planned to plant our own green beans, which were the worst offenders, plus some herbs for salve-making and dyes. It's snowballed a bit since then.

I currently have the following seeds getting started in pots on the windowsill:

VEGETABLES

  • 2 types of sweet red pepper
  • japanese eggplant (the long, dark purple ones)
  • zucchini


HERBS

  • fenugreek (for greens)
  • cilantro (for greens and seeds)
  • zaatar, a syrian relative of thyme
  • parsley
  • black nigella (for seeds)
  • nettle (for greens and shampoo bars, and possibly fiber for spinning)
  • marsh mallow (the actual root, for salves and shampoo bars)
  • yarrow (for yellow/green dye and salves)
  • elecampane (expectorant & carminative)
  • dyer's chamomile (for yellow dye)
  • Coreopsis tinctoria (for red/orange dye)
  • black hollyhock (for mauve dye in 2017)
  • madder (for red dye in 2020)
  • black sunflower (for gray/blue dye, and seeds)

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infryq: Kitchen scene at dawn, post-processed to appear as if painted (Default)
infryq

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