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Thursday, July 3, 2014

Edible in Bed 32

When we started "gardening", a few of our friends couldn't understand why we'd want to go through all the trouble. After all, for the sake of simplicity, we moved from a too-big-house in the 'burbs to a just-right-size condo near the city closer to both of our jobs and closer to where we spend most of our time.

And guess what? That simplicity, our change (drastic change) in lifestyle, has given us more time to do what we love. More time to do what matters in all kinds of ways. 

Planting a modest herb bed is one of those ways. And we it love because it is so good for us - we get super fresh herbs (farm-to-table is always healthier), it's less expensive (we bought a lot of herbs at the ridiculous price of $2-$3 a package), and we meet the nicest people who are tending their own little beds and talk smack about the advantages of hardwood mulch vs pine bark mulch or of composting vs store bought fertilizers.

And, goodness gracious, we're reaping the fruits of our labor from Bed 32!!

Tons of basil, mint, sage, thyme, oregano, tarragon, rosemary, peppery nasturtium flowers (for salads - yum) and everything else in between.

The other day I was pulling weeds (10 minutes a week if I keep it up) and took a few iPhone snaps.

All of these plants were no more than a few delicate leaves sticking out of the ground not that long ago!

We're using the herbs in creative ways - ways we never would have considered if buying from the store. Some of our salads are composed of nearly all herbs - so good!

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