Gardening by mouth

Working through the weeds and the salad leaves of the vegetable patch, sometimes the best thing to do is just put it in your mouth.  Friend or foe?  After weeks and weeks of rain, everything is the same astonishing green, and young leaves are young leaves.

Obviously there’s a slight risk of crashing to the ground like a suddenly poisoned Shakespearean heroine, but actually the reason this doesn’t happen is the collusion between taste and safety.  Harmless weeds taste of nothing — lawn clippings.  But the leaf with the bitter taste was so astoundingly bitter that it was impossible to imagine a second bite. The stevia leaves have grown and I shared one with Harper so that she could see what all the fuss was about, and then I tried to figure out if there was anything visual to distinguish the sorrel from the young spinach, so that I don’t have to do this every time.  Sorrel has a very slightly rounded end to the leaf, and almost a sheen.

This all brought back a strong childhood memory of sitting in a flower bed eating parsley.  Thankfully it’s not on the list of items that people crave who have that particular disordered longing for non-food.  Eating the parsley was, even at the time, about building memory.  The second time I did it, I remembered the first.  And so on.

Of course, the real solution would be to plant in rows.

  • Parsley (

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