Peonies. ’nuff said.

OK – NEW POTATOES, GREENS, ASPARAGUS, ELDERFLOWERS, STRAWBERRIES… PERFECTION.

INDOORS
Sow biennial and perennial flower seeds.
Order fall-planted bulbs.

IN THE HERB GARDEN
Direct seed more basil, borage, caraway, chervil, cilantro, dill, and summer savory.
Cut back comfrey to the ground and use the leaves to fertilize tomatoes. Cut back chives after flowering to promote bushy growth.
Cut lavender for drying.

IN THE VEGETABLE GARDEN
Direct seed more bush beans, beets, carrots, scallions, and late corn.
Thin radishes, beets, carrots, and turnips.
Pinch out tomato side shoots and tie up to stakes. Tuck in pea and bean shoots on trellising. Pinch off fava bean growing tips, if infested with black aphids. Snap off garlic scapes. Pinch off side shoots on strawberries.
Sidedress vegetable plants with fertilizer. Foliar feed weekly with fish and seaweed emulsion or compost tea.
Hill up potatoes. Keep well watered.
Top dress asparagus bed with wood ashes, fishmeal, bloodmeal, bonemeal, and well-rotted manure, after harvest is done.
Mulch tomatoes, peppers, eggplants, okra, and tomatillos.

IN THE FLOWER GARDEN
Plant out canna, dahlias, gloxinia, and lilies. Stake dahlias.
Cut peonies, roses, lamb’s ears, and other flowering plants for arranging indoors. Deadhead flowers and water deeply.
Tie up climbers. Stake out supports for cutting flowers.
Cut back perennials after flowering for renewed growth. Prune spring flowering shrubs, removing one third of the oldest stems and trim to shape. Keep pruning privet.
Divide flag irises.
Feed container plants weekly and keep well watered.
Visit other flower gardens for inspiration and inconspicuous coveting.

IN THE ORCHARD
Prune gooseberries to five leaves per shoot. Prune stonefruit trees, such as plums, cherries and peaches.
Pinch out fig shoots to six or seven leaves.
Thin apples, plums, and pears, if needed.

HARVEST/MARKET
Asparagus, baby beets, peas, new potatoes, radishes, salad greens, spinach, broccoli, cabbage, collards, kale, spring onions, garlic scapes, fava beans, Swiss chard, herbs, elderflowers, rhubarb, strawberries, early blueberries, and sour cherries.

IN THE KITCHEN
Make elderflower cordial and freeze to preserve.
Make strawberry jam.
Freeze sour cherries, mulberries, rhubarb, and fava beans.
Eggs and delicate herbs, such as chervil and dill, lemons, or a touch of mint go well with Spring vegetables. Butter from pastured cows ties the flavors all together. You’ll be burning off some of that butterfat with all the work to do in the garden.