It’s Wednesday, which means we’re halfway through the week. (Is it just me, or is this week flying?) Monday was around 62 degrees here, so I decided to take a stroll through the garden and see what was waking up and what was still sleeping.

Most of the larger beds are still bare, but I have one row, along the east side of the garden that’s all herbs and flowers. While most of it is still brown and will need to be trimmed up to make way for new growth, I did see signs of life.

I rubbed my hands over the rosemary, warmed by the sunshine, and immediately, that scent we all know so well filled the air. 

If there’s anything that will get the gardening juices flowing, it’s your sense of smell.

I crunched some thyme between my fingers, then a few green leaves of mint. Oh yeah, I’m ready. Let’s get out here and get growing, my friends!

Since the herbs seem to wake up long before the rest of the garden, I thought we would take a look at the culinary accomplices to all the fresh veg we grow each year. (This reminds me: I need to get my Tulsi and basil seeds started!)

I use this trick when I transplant my annual herbs each spring and I never fail to have large, bushy plants.

Psst, there is a way to keep them from dying and make them grow! You can even transplant them into your garden. 

Even if you're tight on space, you can squeeze a few herbs in.

I love having fresh parsley only a few scissor snips away.

Learn what to look for now and head these problems off at the pass. 

My new place has a lot of shady spots, so I'm going to be rereading this piece this week. 

I'm always amazed at how well this works, and it's so easy to do! Pesto and caprese salads for days.