Maybe you need a mushroom plant (not a fungi). I have one growing in 30 sun/70 shade. The slightly crunchy leaves taste like mushrooms and go great in salads or any dish you want some green and mushroom flavor.Parsely has survived, basil is looking shitty but alive. Swooped dill, thyme, and rosemary yesterday. The instant I took the plastic off the dill it drooped. The parsely did the same thing at first last year.
Looking to get some Tarragon, probably get another basil because this one I let grow way, way, way too tall, plus it has a pretty bad mealybug (or something) issue.
Sun exposure still kinda shitty. I figure I'm getting 3.5-4 pretty good hours right now.
Remember how long ago you were asking if they were ready? Takes a bloody long time.
Green Clean works wonderssweet peas are blowing up
two tomatoes made it through fall/winter and are still producing
I double down on the collard greens...loving them in everything
I got a vertical strawberry dealio for my kid for his birthday and filled it with
strawberries...fruits are starting to pop
I gotta keep the fkn mildew to a minimum this year...that was a big problem
on my tomatoes last year