Thursday, March 24, 2011

Black gold

We were changing around our herb border this morning as the sage had grown too large and we wanted to have herbs such as chives, basil and parsley near the path so they are easy to pick. So out came the sage and I added a barrow load of our compost. Great stuff - improves the soil and is 100% organic. This stuff here has been composting for about twelve months. We have 2 bins - one active and the other rotting/or to be used.

We compost all our kitchen vegetable matter and all soft clippings/cuttings from the garden - no olive. Also anything from the vegetable patch is composted when it's season is over.

Parsley is a staple of Italian cooking. Most usually to add visual appeal when something is dished up and so we get through large amounts of it.

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