Chuck started stirring around getting ready for Spring. We have lots of seeds in little pots. He had already started some lettuce. Now, there are eggplants, several varieties of tomatoes, jalapenos, cucumbers, pie pumpkins, winter squash and basil are in yogurt cups and reused nursery pots.

I pulled up the sage because we haven’t used it AT ALL and I want the space in my herb bed. He offered to put his basil in that spot and I gave him a Look. That’s where my parsley will go in a month. I did put some sage pieces that had roots starting into pots to try to give to a couple of friends who would like some. I have dill seeds pending, too.

Flower seeds will wait a month be sown directly.

Because I can never remember, I’m making a note here.  My chives have started to come up in their pot on the deck.

Not ready to use, yet.  But, there are intimations of flavors to come.  And, in spite of the cold, the cilantro keeps on coming back.  The red sorrel is rallying, too.

I’m used to the thymes, rosemary and sage making it through the winter.   I wasn’t sure about the cilantro and sorrel, since I haven’t grown them before.  And I can never remember when the chives revive.

I intend to plant dill, parsley and basil when it warms up.  But, I’ve only got so much space in the herb bed.    Basil has done well in the holes around the raised beds in the past.  I am inclined to do that again.  Dill and parsley are both biennials, so I need to choose a permanent place for them.  When I pass some cilantro plants along to friends, I may have room for both of them in the bed.