Hey everyone! Happy New Year! I wish you all good food and health for the new year. I mean, we’ve got to live longer to eat the food that we like, right? The new year started with a swamp of things hence I wasn’t really able to devote time to this blog. My bad. I swear, I’ll be more diligent this time. I do have a lot of backlog. I have eaten in wonderful places this year and tried a lot of dishes so I’ll try to put in more content. ^^v
To start things off, I was hoping to give an update on my dear plants! My bokchoy / native pechay is growing wonders. It’s truly amazing. They’ve grown to such a size that I thought you can harvest them, but when I saw my uncle’s pechay, my pechay is still small. So I’ll have to wait ’til then.
What interests me though is my darling parsley, Seymour.
Yes, I’ve named my parsley…. ^^;; I can’t defend my decision on why naming it, more so giving it the name Seymour. It just so happened that one morning, I woke up, watered my plant, and instantaneously called it Seymour. I’m simple minded that way. ^^;;
Seymour was part of my parsley leftovers during Christmas. The trick is not to cut the parsley down to the root. Leave around 2 inches of allowance and then plant the root on healthy soil. The parsley should start growing after a few days. And just smack after a week, you’ll have buds growing, and a little longer, your parsley will flower. I suggest to keep on letting it grow until you have something of a parsley bush in your pot. Mine is still in its early stages so I’ll let it grow for a bit. Seymour would be stage 1 to my intended herb garden. I have parsley and oregano already on the works. I’ll just see if I can try basil again.
On other news… my tomatoes have started to grow! YAY!!