I’ll admit it…I am more than a little challenged when it comes to gardening. I would probably be okay with it if it didn’t require regular watering- I tend to forget! There are however a few plants that I love that have survived the neglect of my garden. These include:
Any time I use them, I cut off the bottom inch that is attached to the root; then punch a shallow hole in your soil and place it in, root side down. It will grow into another green onion in a couple of weeks.
These are excellent in salads, soups, roasted, or grilled.
I have had the most luck with garlic chives; one plant in my garden has been going strong for several years.
These are fabulous to add to baked potatoes, salads, dressings, soups, or anywhere you want a fresh onion-y flavor.
It is excellent with roast chicken and in salads.
Do not refrigerate them after picking since this will change the flavor and make them mushy.
These are a terrific snack and are great added to salads, on kebabs, in pasta dishes, and anywhere else you need a burst of flavor and color.
Pinch off any blossoms that form before they can flower so your plant will continue producing leaves. To harvest pinch off some of the larger leaves at their base as needed.
These are great on sandwiches, in salads, in sauces, or even as pesto.
Yellow pear and grape tomatoes are normally small enough that just cutting them in half makes them the perfect size or if you use larger tomatoes you can dice them.
- 1 medium avocado, diced
- ¼ cup fresh squeezed lime juice
- ½ cup grilled corn, cut off the cob
- ½ cup yellow pear tomatoes, cut in
- ½ cup grape tomatoes, cut in half
- ¼ cup diced jalapeno jack cheese (or cheddar)
- ½ cup fresh chopped cilantro
- 1 green onion, chopped
- 1 tsp sugar
- Salt and pepper to taste
- Lettuce or corn chips