Sunday, 7 June 2009
In a small garden, you have to make the most of every opportunity and squeeze the highest possible value out of every crop. This weekend I've thinned the Rainbow chard (which, incidentally, is all yellow which is rather odd as it's usually a mixture of red, orange and yellow) and the basil seedlings (pictured). Instead of throwing the thinnings away I've kept them.
Young chard is nice either raw in salad or cooked where it collapses in a similar fashion to spinach. The diminutive basil leaves can be used in exactly the same way as the fully grown variety although their size makes them particularly suitable for salads. If the weather improves tomorrow I may go out and see if I can find any wild greens to augment my salad.