If you’re anything like me, you eagerly await spring and all
the beauty that comes with it. I love watching the cherry blossoms and tulips
add a splash of color that has been lacking the previous 6 months. I also look
forward to all the goodies that my garden will produce in the warmer months!
However, patience is certainly a virtue and I’m a big fan of instant
gratification! Luckily, there are some early emerging herbs and greens that can
be enjoyed as soon as spring starts to peak it’s pretty face out. Continue
reading to learn about my favorite early spring edibles!
Watercress
Watercress is a delicious and peppery green that typically
grows along riverbeds in Asia. Watercress is a perennial and may take a season
to become fully established but you’ll definitely get an edible crop in the
first season. Pick a shaded area that has goes drainage and is sure to soak up
the spring rain.
Chives
Chives and delicious, very versatile, and will keep coming
back year after year. Chives aren’t particularly picky but just remember where
you plant them because they will continue to thrive in that spot for years and
years.
Blackberries/
Raspberries
This one needs no introduction. Blackberries typically like
a more shaded area with very good drainage. Raspberries can take more of a
beating from the sun and do well in poor soil as long as it has good drainage.
Asparagus
Many gardeners are intimidated by growing Asparagus. It
takes several years to become fully established, cannot compete with weeds of
any kind, and can grow in the same place for 20 plus years! I understand why it
takes a certain level of commitment. However, if you love this delicious
vegetable it’s worth all the effort. Plant in a raised garden bed preferably
lined with burlap to prevent weeds.
Rhubarb
Rhubarb is one tough cookie. And it actually works well in
cookies, pies, tarts, and many other desserts as well as savory recipes. It’s
easy to grow and will be one of the first edible crops to emerge in the spring!
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