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them off for good. Which is right now, sigh.Inspired by the discovery that it's Herb Day in the USA on Saturday 13th October (check out this blog: www.topveg.com for chitchat about herbs and herb day) I've been doing a spot of research as to how I

going in fresh herbs.The plants didn't do much before Christmas and in January and February they just sat there, looking rather forlorn, pinched and chilly - a bit like me. But, once the longer days and milder nights of March arrived, they sprang

results with shallots in the past and they pickle well if there are too many to eat.For greens I'm sticking to cabbages (red, savoy and winter types) plus a couple of beds of leeks, because I love them so much. I'll also sow a few herbs and salads like

potato. Vic and I were raving about 'Charlotte', a fantastic second-early variety, which is firm, tasty and a prolific grower. Tony hadn't tried it before, so I dug up a few tubers for him to take home. He's offered me some courgettes and some herbs

but my vegetables certainly have. The beans have grown well beyond the tops of their poles and have produced a good few handfuls to harvest, which will sort out a few meals this week.My herbs and rocket have rocketed away and are good for a few salads