Herb & Cabbage harvest
We are about to enter the hottest part of the summer, and for gardeners that have planted spring veggies and tender herbs, the time to pick them is now. Today I bunched and hung fresh dill, oregano, parsley and basil for drying. would be picking fennel but I want that perennial vegetable and herb (the leaves, seeds and pollen are all spices!) to get established first.
The cabbage is so incredibly green compared to supermarket cabbage. I use the large leaves for stuffed cabbage or cut them into strips and saute them with butter or olive oil, salt and pepper. The heads can make slaw. Small cabbage leaves go into salads. They taste nothing like supermarket cabbage leaves, so they are delicious that way. I will pull the rest of it when the summer veggies I have started indoors are ready to transplant.
Speaking of leaves, the muscadine grape leaves are not good for stuffed grape leaves but it looks like the concord grape leaves will work for that. It's another item to pickle for winter eating.