This is the sum total of my vegetable garden: a zinc bath.
I have pots of herbs, pots of shrubs and perennials, and seem to be an inveterate plant collector, so life with a 66 square foot terrace (and its edges) is hard. Nice. But hard. Chives, thyme, oregano and sage are my perennial herbs. And the joy they bring to my cooking is not something I can pass up...Later in the year the bath turns to flatleaf parsley production. But for now, it's leaves.
I planted mizuna last year and was disappointed. I found it tasteless and its texture nothing interesting. It did look pretty, in a little pile on top of buffalo mozzarella, or freshly dressed in salad.
Hmmm...I want buffalo mozzarella.
Anyway, the old standby arugula. It was only after it was planted and approved by the cat that I read the packet. "No trace of bitterness," it brags. Wha...? Then what's the point!? I WANT bitterness!
The fig is back on the roof after overwintering beneath the BBQ's copper bowl. It appears to be quite alive. I have broken up cracked pots (good for putting in the bottom of new pots), transplanted self-sown violets from the gravel to the standard Iceberg pot, cut back any perennials that might/might not be alive, like the gaura, the Nepeta calamintha (a herb I will never be without again, for its long, long flowering season and bee attraction) and the lavender; I have pruned the roses: the shrubs hard, the New Dawn to weed out ugly canes, and I tied the Climbing Iceberg in bows to enourage more blooms.