Green Harvest

Today I show you my first crop of green veggies that have grown in my greenhouse. As I wrote in February,  I bought many packs of flower and vegetable seeds. The sowing happened at the beginning of May, the days were hot and vegetables started to grow well.
Then I planted 20 large bulbs of onions and now have harvested a lot of spring onion. I guess I'll freeze some for winter. I also sowed lettuce of different varieties, it turned out the best is the "Curled" green lettuce. The whole leaves of lettuce I use to decorate the plates with meal.

Today I've gathered a nice set for green salad. It's arugula, parsley, cucumbers, basil and lettuce.

I love arugula and planted it in different places. I noticed that in the greenhouse it grows quicker, leaves are larger, with the tangy flavor. It provides many of the same health benefits as other vegetables as broccoli, kale, and Brussels sprouts.

Parsley actually grows poorly in my garden soil, because it's originally from the Mediterranean region. So I added sand and ash to the soil when I planted parsley seeds. Here is the first harvest, parsley is still young and has pleasant smell. It is consumed in many different ways, including garnishing, salads, and sandwiches. Parsley contains several antioxidants and unusual components that provide unique health benefits.

Basil is a rare plant in my garden because it always lacks more sun and heat. In the greenhouse Basil 'Lemon' variety has grown tall and sprawling, so I tear off the side leaves. I learned it contains beta-carotene, powerful antioxidants, vitamin A, K. I especially love adding basil leaves making tea. It has pleasantly lemon flavor.

Now the first cucumbers are, I gathered them in the greenhouse early in the morning and have immediately tasted one, it was sweetish and crispy, it's good for salad and to make pickles.

Well, I've told you about my green harvest. Do you love spicy herbs and cucumbers? How do you use them?