Spanish Tarragon, Stevia, & More Juliets

This is the first year I've grown Stevia, a natural sweetner, ten times sweeter than sugar. These are the flowers just now coming out.

Here is the stevia almost four feet tall grown from a 3 inch pot planted this Spring. Not sure what I'll do with the plant. I must research if I can dry it and use the leaves. No matter though, I derive a tremendous satisfaction growing plants and seeing them blossom into their own.

These are Spanish tarragon flowers. If you don't try growing any other herb you must try this one. Spanish tarragon imparts an earthy and pleasantly pungent flavor to quiche, squash casserole and so many other dishes. It's an herb that begs you to experiment in the kitchen. Every time I use it Gary says what is that flavor, and I tell him it's the Spanish tarragon. It is really different from French tarragon which is also a wonderfully pungent herb to use in cooking.

The plant easily sprawls and covers a patch of garden bed with it's green leaves and bright yellow flowers. I am not sure this plant will over-winter but if not I will grow it again for it's unusual contribution to my culinary pursuits.

Previously I've mentioned growing Juliet tomatoes. Here is a cluster ripening on the plant.

Here is a branch of Juliet tomatoes sprawling over the ground every which way. I'm still picking a plate full of these wonderfully firm salad sized tomatoes every day.

I meant to take photos of the push plates from the recent firing but I packed them up for the farmer's market then thought about it. I will try to get some photos at the market. Made it to Atlanta to two different clay suppliers and back (more about clay changes and choices coming up soon). Then Gary got all the clay unloaded and got the car all packed up for 6 am tomorrow morning. Thanks for reading and for all your comments.