Over the past couple of days I finalized my back porch plans. As usual there will be lots of herbs, which will make it easy for me to put the final touches on our family dinners. Specifically, I planted cilantro, Thai basil, Greek oregano, mint, sage, lavender, German thyme and rosemary. The sage and the rosemary are leftovers from last year that I overwintered in our kitchen, the sage is slowly coming back to life after I had chopped it back to a small stump. The mint is from my community plot, where despite my best efforts to eradicate it, it keeps coming back every year.

I also have basil in a big pot growing together with a hot pepper (Jedi) and flat parsley growing with a Japanese eggplant. In addition, there is a pot where I sowed butter lettuce and another one with rainbow Swiss chard. The last big pot is empty and will likely have a patio-style tomato.