The Montessori School of Englewood is sending students from their summer program to the Eat to Live Garden on Tuesdays. We’re reviewing the Growth Cycle and meeting plants and critters in the Garden.
This week we made ziplock pickles using cucumbers, apple cider vinegar, garlic salt, black pepper, and (for the intrepid) cayenne pepper. The group saw flowering dill weed in the Garden two weeks ago, and put the matured dill seeds in their pickle bags. April poses with her pickles.
Dill, cilantro, parsley, carrots, and celery are all members of the same plant family and make similar lacy flowers that look like small umbrellas — hence their historic family name, Umbelliferae. See the lovely wild carrot flower — Queen Anne’s lace.