I have a tendency to overindulge in sweets, especially on Halloween—candy for breakfast, lunch, and dinner!—and especially when watching bad horror movies with my boyfriend and my best friend. This year I decided to prepare for the evening’s sugary feast by going for a four-mile morning jog in the New York Botanical Gardens.
After finally managing to complete a whole Insanity cardio circuit workout yesterday, I decided to check on my garden while my dad flipped some turkey burgers and eggplant on the grill. (The eggplant was from his garden and he made a delicious miso sauce for it; check out a photo on my Facebook page.)
When sharing some herbs with my friend Beyza today, I realized I didn’t know much about thyme, except that it does best in a sunny spot with well-drained soil. Curious about where the herb originates and what it can be used for, I decided to make it the next garden plant that I would research and learn some facts about. And it turns out that thyme has quite a history!
I spent some time weeding and trimming my garden this weekend, and my mom used some of my herbs as seasoning for grilled corn during our Sunday barbecue. I can’t believe how big some of my plants have gotten since I first planted the garden, and even since my one-month update. A couple of plants are even starting to bear some veggies! I wanted to share some pictures of it with you so that you can see how much it has grown in the nearly two months since planting.
On one of our first dates, Todd and I met up at City Hall Park in the Financial District and walked across the Brooklyn Bridge. On the other side of the river, we stumbled upon Brooklyn Bridge Park, which seemed like a hidden gem amid crumbly brick buildings and a quaint ice cream parlor. On Saturday, we revisited the park as part of Todd’s birthday celebration in the city. Although some things have changed since our first visit, it remains a peaceful getaway where you can view the city from afar.
I almost forgot that along with my purple basil and pineapple sage–the two herbs I rely on most from my garden–I’m growing flat Italian parsley, which is “probably the most commonly used herb in the world!” (One day soon I’ll share with you a healthy and delicious pasta recipe that relies primarily on Italian parsley, roasted tomatoes, and cottage cheese.)
On June 12, one month had passed since I last updated you on my garden, just after planting. I spent part of this weekend weeding and pruning and watching and watering. Then I blended some purple basil (1 cup), Italian parsley (1 cup), and thyme leaves (0.5 cup) with olive oil (1.5 cup), vinegar (0.5 cup), lemon juice squeezed from half of a lemon, and a teaspoon of sugar to make a tangy yet flavorful salad dressing. Later, I helped my dad plant some more seedlings he found in the shed; I guess we’ll just have to wait and see if they grow. For now, I offer you a mini photo tour in celebration of my garden’s one-month birthday.