You can grow borage in minutes. Borage is a decorative herb festooned in summer with clusters of intensely blue star-shaped flowers. The leaves and flowers of borage taste like cucumbers. The flowers can be floated in summer drinks and candied for decoration. The leaves can be used in salads, sandwiches, and desserts or sautéed like […] More
Common fennel–also called sweet fennel–can be grown for its leaves, stems, flowers, and seeds. Common fennel is grown as an herb. Its leaves and seeds are used in cooking and baking. Florence fennel—which has a bulbous stem and is a variety of common fennel– is grown for its stem which is eaten as a vegetable. […] More
Arenaria–commonly called sandwort–are low evergreen perennial plants that carpet the ground with dense mats of small leaves and white flowers in spring and summer. Arenaria is a ground cover sometimes used as a lawn substitute or between stepping-stones. Arenaria is sometimes seen forming velvety green patches in rock gardens. Arenaria grows to just an inch or […] More
Starting plants from seed is easy. You can start vegetables, herbs, and flowers from seed. Seed starting requires a bit of time and space. The effort will be rewarding. Many more varieties of vegetables and flowers–both annuals and perennials– are available in seed than are young seedlings or starts offered at garden centers or nurseries. […] More
Seeds sprout through a process called germination. Different vegetables have different germination requirements. It’s important to know the germination requirements of the seeds you are planting to ensure success. Germination–depending upon the type of seed–requires just the right conditions for growth–usually an abundant supply of water, an adequate supply of oxygen, and the proper temperature. […] More
Welcome to the CCSF Garden page. Get updates on what’s happening in the garden this week. Saturday April 27 – Work in CCSF garden 10am to 1pm We will be re-newing two asparagus beds and planting fava beans and strawberries. Scroll down through the updates to see what’s been planted, what’s growing, and expected harvest. […] More
Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even more generic name Chinese leaves. Chinese leaves are […] More
Fresh chopped or shredded collards can add a little spice to salads. As well, collards can be steamed, boiled, sauteed, and added to soups and stews. Collards are a good match for smoked pork. Combine collards with mashed potatoes, sweet potatoes, or beans and puree. Collards have a very strong cabbagey flavor and are considered […] More
Seed saving is a centuries-old practice that allows gardeners and farmers to preserve and propagate the best plant varieties year after year. It involves the careful selection and harvesting of seeds from healthy and productive plants, ensuring the continuation of favorable traits. By saving seeds, gardeners can maintain biodiversity, adapt crops to local growing conditions, […] More
Flavor is probably the best reason for selecting a tomato for kitchen garden growing. Once you have identified your favorite tomato (or tomatoes), the memory of that fruit’s flavor will easily get you started in spring and keep you going until harvest year after year. Getting to know new tomatoes and their tastes will bring […] More
Sunflower seeds have a pleasant, nutty flavor and a crunchy texture that makes them a welcome and simple addition sprinkled on salads, sandwiches, vegetable dishes, and yogurt as well as mixed into stuffings and granola. Ground sunflower seeds can be combined with flour to make cakes, cookies, muffins, pancakes, and bread. Lightly toasted sunflower seeds […] More
Fresh and quick, serve raw or cooked asparagus in salads or as a side dish during spring. Cut fresh raw asparagus into one-inch lengths with kitchen scissors. Then add them to the greens salad to add a bit of substance. Choose firm, plump, straight, round asparagus spears with tips that are tight and compact. Give […] More
Stephen Albert