Growing Grass (Not what you think)

Late fall I brought inside any plants I didn’t want to freeze. I attempted to hold over the chard and kale under a flimsy Tyvek plastic tarp—which went okay. The plants I brought inside were spearmint and chives. Throughout the winter the chives thrived and I used them in salads, on top of baked potatoes, and quiches. I was a little disappointed—tasteless.

But it was deep winter and everything tasted washed out and bland. The blahs.

Recently, I’ve begun returning the herbs back outside. I decided to keep the greenest and lushest one inside as I was about to make a dish that I’d brighten up with the chives. But the more I looked at the white pot topped with a green bushy crop, I thought: That looks like grass. I bent over, it smelled like grass. I got my phone and, using an identifying app, discovered it was grass. The two other pots were chives, the ones I ignored in lieu of not chives. Which means all winter long I was using grass as a condiment on a number of foods.

I wanted to wash my tongue, but it was too late.

What doesn’t kill you, makes you stronger.

I don’t have any immediate plans for the grass. It still looks very pretty and healthy in its little pot. I may keep it around.