It's July, believe or not. I'm sure I'm not the only brit with a large jumper on right now! As depressing as the recent downpours and chilly weather has been, the garden doesn't appear to be suffering much. My Clematis' just go from strength to strength. This cascade of purple loveliness pours down from my shady arbor; if it was a singer, it would most certainly win the X-Factor!
Other flowers are in all their glory as well. I love this blue lobelia, nestled in the centre of my hanging basket. It looks like little polar bear faces in the sea. And my sweet peas smell divine, although they have gone a little wild, I don't have the heart to disentangle them and manipulate them (plus I've snapped so much off already trying to do just that that it's not worth it).
In an effort to feel more summery, I used my rare weekday off to travel a few more miles than normal to my 'special' Morrison's for some gorgeous and unusual vegetables. Morrison's really have stepped up their game in the fresh food section, and these heirloom tomatoes, smoked garlic, fresh basil and striped aubergines are just a few of the kinds on offer. It's a real pleasure to wander around and buy unusual things; and at least if my veg growing fails, I know I can go to Morrison's! I plan on roasting all of this with a good glug of olive oil and serving with some flaky salmon tonight. The Med on a plate.
To harvest lavender, cut the freshest looking flower heads and wash them thoroughly. Leave to try in some paper towel and use fresh, removing the flowers from the stems. For dried lavender, which you can add to little sewn parcels to add to drawers or cupboards, or also cook with (dried lavender has a more intense flavour than fresh so use more sparingly), cut longer stems and tie together in a bunch. Hang the bunch upside down in a warm, dry area, and rub off the dried flowers when they are completely dried. This can take up to 2 weeks depending on how wet the foliage is to start with.
