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Oregano grows like a weed here and the bees go apeshit over it.

curious
the sage ive been eating
someone just told me its unedible!

whats that mean really?!

oh
and my basil plant
we had a minor down turns
didnt water for two days it seems
hard on a plant in a pot

seems were pulling through it

bentech wrote:curious
the sage ive been eating
someone just told me its unedible!

whats that mean really?!

Maybe they meant unpalatable. It wont kill you to eat it/cook with it. But it tastes like shit. altho I’m purty sure all sage in yer neck of the woods are non toxic. And all good for cooking with, Anyways I’ve cooked with many native sages.

There is a plant down there along the coastal ranges called California Sage Brush, thin delicate gray green leaves. It is not a sage at all but is closely related to the French Tarragon. Similar aroma.

bentech wrote:oh
and my basil plant
we had a minor down turns
didnt water for two days it seems
hard on a plant in a pot

seems were pulling through it

Kool! good to here she still kicking. maybe need to be in a bigger pot, sounds root bound if watering every day ...

Thai chili before the cut, Red peru. Orange habanero, Red Padrón and orange Thai chilies. And more stuff.

Nice. You gonna dry the Habs? I've found the dry ones lose some of that distinctive flavor--but not the distinctive heat.

Yup, I’m going to dry those chilies, those are screen drying racks.
I used to tie ‘em up on string to dry, but this much easier.

Well right, fresh is always better, and I do freeze some of the habanero also.

Late season broccoli, they’ve been staying stunted but out of the way all summer, since the cool down, starting to taking off.

use their big leaves for anything?