With the coming of warmer weather, the careful tending of the herbs in the garden continued. The mint and parsley were given particular attention. Mint thrived in damp conditions, and a pot was kept near the rainwater tank, where it seemed content to soak up any excess water. The curling stems of parsley preferred the direct sun, thickening and scenting the air.
When the extended family visited for lunch on the weekend, potato salad was a favourite dish. Large quantities of potatoes were boiled until just tender, then dressed with a mixture of oil and vinegar. Just before serving, the freshly cut herbs were added, along with thinly sliced spring onions and green peas. The mix of flavours and textures was subtle but always satisfying.
It became a tradition to share the ratio of oil to vinegar with children, then grandchildren and great-grandchildren, ensuring the simple dish was shared for many years to come.
I’m participating in this blogging challenge for the month of January, which supports starting the year on the “write” track. You can find other posts with #bloganuary and join in the challenge.
Photo: mint in the garden
jml297 
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