Tag Archive: plant

Lemon balm

As the big eater I am, I ate two or three leaves of our lemon balm to prepare my belly for lunch… So delicious ! The taste and smell are easily recognizable, and the lemon aftertaste makes me wonder if I should not grow it at home and use it in all my meals… Photo and caption by Victor

Cabbage

This plant is a cabbage plant. We can recognize it than to its large dark green leaves. Cabbage can be harvested practically all year, about three months after planting. Photo and caption by Caroline

Squash

This plant is quite interesting for its ability to run along the ground. Unfortunately, we can’t see a lot of flowers but one is visible enough to be described. It’s a male one because we can’t see a squash on the stem (that is visible for a female one). Photo and caption by Romain

Rosemary

Here is a picture of a rosemary with plenty of flowers! It is in the entrance of the garden and when I arrived, I saw it and it attracted my gaze: it was the most colorful plant in the garden. I smelled some leaves and it reminded me great food I used to eat. Photo and caption by Elise

Borage

« This is Borage, a plant whose flower caught my attention because of its striking violet hue, its star shape and its velvety-textured stem. I found it even more interesting when I discovered that it has medicinal properties. I ate one of the flowers and the taste is slightly sweet. «  Photo and caption by Isadora

Mint

Great picture of mint from our Jardin pontanique. Between math and physics, you can go take a look and think about the great meals and drinks you can make with this delicious plant! It is worth taking care of it… Photo and caption by Raphaël

Lamb’s or Puppy’s ear?

Those leaves were so soft! In a funny way, they reminded me of my dog which has this very soft white hair. Unfortunately, he loses some each summer because he would be too hot otherwise. Do those leaves grow hair for the fall and lose some later, like a puppy?  Photo and caption by Noam

Chinese leek

Chinese leek is  a plant originally from the south-east Asia. It’s widely cultivated in most parts of China. People use it to make dumplings or spring rolls, like these traditional Chinese foods. I have never seen such a vegetable in France, even in the Asian supermarkets. The only thing made of Chinese leeks available there is the frozen dumplings imported from the UK. So amazing to see that in our garden! Photo and caption by Guoqing

Lamb’s ear

This is the plant that caught my attention most in the garden. Not at the first place, but when I touched it. Their leaves are really rich in texture with all of their fur and it made me instantly think about lambs. That’s why I affectionately baptised it as lamb plant. I found its real name first in French, “épiaire de Byzance”, and then surprisingly when I looked for the name in English I found some suggestions like lamb’s-ears, lamb’s-tails or even lamb’s tongue. Photo and caption by Ariane

Dandelion

In this little garden, plants are growing and exploding with their splendid colors. But one of them hasn’t hesited to impose its law. He seems quite asleep even if he governs the box. Royal, arrogant and a bit snobbish, the dandelion was perfectly at his place, alone in its box! – Text and picture by Mathilde G