The Daylily ‘Hemerocallis Bonanza’ have opened in sync with the arrival of blazing sunshine.
Creating a hedge-like row of gold and yellow flowers, the lilies, which open and close with the sunlight, and wither after 2 days, are currently brightening up the garden. This is the best year for these – only managing about 3 flowers last year, this year there must be 10 times that.
The ample heavy rain and then warm conditions, combined with my digging and composting around their roots, will no doubt have led to this massive increase in blooms.
Snails continue their assault
Meanwhile, the snails are completely brazen this year – with me often discovering them unashamedly clinging to the tops of the 6 foot tall bamboo wigwam canes and in plain sight!
The snails have been their worst this year – they have almost killed off the Courgette ‘Black Beauty’ plants – eating them through the stems low-down, they’ve almost eaten all of the French Bean ‘Blue Lake’ (by climbing the wigwams and using nearby plants to get above the snail pellets and then down on to the beans), and they’ve been tackling the Pepper ‘Sweet Frigitello’ too.
No amount of evening ‘meet and greet’ or pellets seems to be stopping their organised crimewave that’s killing all food producing plants in the garden.
Parsley-No herb is more basic than parsley. Use it to sesoan soups, stews, casseroles, salads, and potato dishes. Plant several varieties including curled parsley and the flat Italian type, which is much fuller flavored.Rosemary-Aromatic, resinous herb with an astringent, clean scent is delicious in Mediterranean cooking of all types. Clip plant year round for cooking. Basil-Succulant basil is one of the highlights of a summer garden. Genovese is the type most often used for pesto. Thai basils are common to many Asian dishes.