Israelis are obsessed with fresh spices: fresh mint, fresh coriander (cilantro), fresh basil, etc. You would be hard pressed to find these spices dried in a jar. On that note, many people grow their own. In the spring, summer, and fall at Hebrew U, the spice garden is in full swing. There are chives, lots of good tea herbs (mint, lemon grass, lemon verbena), and good salad spices (sage, hyssop, etc.). In our office we also have a bit of a spice garden. Last year it was just mint and lemon verbena.
It was so Israeli when, we expanded our indoor garden: about a month ago, we added some basil, and this week, we planted some green onions! The onions sprouted well in our sandy soil (we're actually learning a thing or two about gardening), and the basil is doing well too. Our mint is a bit dusty, and we don't know if it is from all of the building going on or if it's because of a parasite. Hopefully with some diligent care, we'll get it back on track. In the mean time, we are trying to decide what to do with our pepper seeds. The thought is that because the vegetable was genetically engineered, it won't grow, but someone told us from experience, that we might be successful. Our sandy soil isn't good enough for peppers though. My goal this week is to hunt down some compost (not the raw materials I bring every week, but the finished product) to enrich our soil!
Israelis are obsessed with fresh spices: fresh mint, fresh coriander (cilantro), fresh basil, etc. You would be hard pressed to find these spices dried in a jar. On that note, many people grow their own. In the spring, summer, and fall at Hebrew U, the spice garden is in full swing. There are chives, lots of good tea herbs (mint, lemon grass, lemon verbena), and good salad spices (sage, hyssop, etc.). In our office we also have a bit of a spice garden. Last year it was just mint and lemon verbena. It was so Israeli when, we expanded our indoor garden: about a month ago, we added some basil, and this week, we planted some green onions! The onions sprouted well in our sandy soil (we're actually learning a thing or two about gardening), and the basil is doing well too. Our mint is a bit dusty, and we don't know if it is from all of the building going on or if it's because of a parasite. Hopefully with some diligent care, we'll get it back on track. In the mean time, we are trying to decide what to do with our pepper seeds. The thought is that because the vegetable was genetically engineered, it won't grow, but someone told us from experience, that we might be successful. Our sandy soil isn't good enough for peppers though. My goal this week is to hunt down some compost (not the raw materials I bring every week, but the finished product) to enrich our soil!
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