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the dead bits of rosemary and hope it pulls through.In the meantime, my annual herbs (basil, coriander and flat-leaf parsley) are coming on well. These I grow in grow bags with the tomatoes, along with more chives (which I once read can help improve

platter of sandwiches. We both agreed that we felt a craving for greenery at this time of year.It might be too cold to grow your own salad leaves in the garden right now, but I'm tucking into lettuce, baby spinach, rocket leaves and a whole lot more

, but my thoughts are turning to the Mediterranean, and summer holidays. I like to imagine what I'll be growing and eating in the summer: masses of zingy tomatoes, sweet and crisp peppers, juicy cucumbers and buttery salad leaves. Oh, and warm ratatouille

suitable for using in home-made pesto (to help use up stacks of harvested garlic and basil!). I was so glad I did go, as I found a few more varieties of garlic, including three extremely plump bulbs of my current favourite, 'Albigensian'. I'd recommend

.I love the way home-grown salads start off as a meagre collection of leaves in spring, then steadily grow as tomatoes, broad beans and other ingredients are ready to harvest. The watercress growing in my pond is always the first leaf crop I pick, followed

and rush home to make tomato and mozzerella salads (it was then that I first had the urge to grow basil).The next year I asked my girlfriend what we should try growing on the balcony. "Sweetcorn", she said. So I did. I grew six sweetcorn plants on the sixth