A closer look

Today, I thought I would get up-close to spring by photographing some of the plants currently bursting forth in my garden. Sometimes, we don’t look closely at the beauty around us, but taking the time to do so is really worthwhile.

Alberto Locoto chilli... resprouting in its second year

Alberto Locoto chilli… resprouting in its second year

Sweet potato... this organic tuber was bought to eat, but started sprouting so I kept it

Sweet potato… this organic tuber was bought to eat, but started sprouting so I kept it

Sprouting potato tuber

Sprouting potato tuber

Lettuce seedling - variety Forellenschluss  from Kate Chiconi

Lettuce seedling – variety Forellenschluss from Kate Chiconi

Shallot

Shallot

Ashmead's Kernel apple from Karuna

Ashmead’s Kernel apple from Karuna

Blueberry flowers

Blueberry flowers

Red currant flowers

Red currant flowers

Rocket seedlings

Rocket seedlings

Seedlings of Aztec Broccoli

Seedlings of Aztec Broccoli

All these plants are edibles – who says you need to grow flowers to have a beautiful garden?

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12 Comments

  1. The blueberry flowers are beautiful but you got me with the sweet potato as my stomach and I are very attached to that particular plant.
    xxx Massive Hugs xxx

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  2. I found the potato tuber fascinating, almost like an animal πŸ™‚

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  3. That seems like a good crop for the future πŸ™‚

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  4. I was fascinated to see the different shapes in the seedlings, especially the broccoli.

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    • Now that’s Aztec broccoli…Huauzontle, which isn’t the same as normal broccoli. In fact, I’ve just checked and it’s Chenopodium berlandieri. You can eat leaves and flower buds. I’ve never grown it before, but it sounds like a useful crop.

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  5. Very interesting on the tree chilli. I was given a few cuttings but they didn’t make it. I am going to have to keep an eye out for some seeds or seedlings if I can find some I am with you on the spring colour. If it is edible and colourful it’s in! πŸ™‚

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    • Took me years to find chillis that I can grow successfully and have the right amount of heat for my taste. Finally settled on Lemon Drop and Alberto’s Locotto… the former is better for drying, the latter is fat and juicy and does not hybridise with other capsicums, so you can seed save without any fuss.

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      • I heard that there is a HUGE one down Hobart (our capital city) way. Might be urban myth but at least I know that they grow happily here in Tasmania and that’s always a good start πŸ™‚

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