And what Jekka says about different mints:- Ginger mint goes well with salad and tomato; peppermint is the main medicinal mint; Eau de Cologne mint – fruit dishes and in bath!; lemon mint with fruit dishes; spearmint for mint sauce/jelly; curly mint like spearmint; moroccan mint best for raita and general kitchen use; apple mint subtle and good in cooking: pineapple mint good in hanging baskets! Maybe I will do a fiesta of vinegars for use in salads.
I also have a proliferation of sage, rosemary, thyme, bay, tarragon, parsley with lemon bergamot and lemon verbena coming on fine. If it stays dry I will pick honeysuckle to dry for potpourris.
Then it is jam season. Really must try to make some stripy jams for grandchildren greengage, apricot and strawberry/raspberry.
And my olive tree has just arrived, oh and seeds from Suttons sale.