Spring is soon arriving, and the vegetation is showing signs of it by budding. Today, I dedicated time to my garden and observed that everything is emerging from the ground. Generally, when it buds, it signifies the imminent return of the sun along with the ensuing mildness. I regularly prune my thyme, often trimming it very close to the main trunk. This method encourages denser branching, ensuring a more abundant yield. Since I adopted this practice, the thyme has become formidable, with few branches trailing on the ground. Last year, during its flowering, I opted to leave it undisturbed, not to prune it again, but this decision proved detrimental. Severe drought caused the wilting of flowers and the withering of many branches on the plant. I prune my thyme 4 to 5 times a year. In principle, I leave it undisturbed during winter for 4 months, then I prune it consistently. Its resinous fragrance, coupled with its robust aroma in the kitchen, adds a significant touch to the final dish. In the southern part of the country, it grows so abundantly that people do not bother planting it; they gather it in the wild, proliferating like wildfire.
A blackcurrant bud. This is a plant that yields a small, black, and round fruit, typically around the month of July. Traditionally, it is used in the production of alcoholic creams and also in the making of ice creams. Its strong taste, beneficial for health, adds a touch of pleasure during the summer season. Few people consume it as is, preferring to enjoy it in a transformed state. It is noteworthy that blackcurrant is a fruit that fully reveals its flavor and dark color during cooking. It remains edible even without cooking. The buds and leaves are employed in the creation of perfumes
I had to cut short my activity in the garden as the rain set in for a long time and prevented me from enjoying it any longer. Have a good week!!!!
Cyboule