I am enchanted with lavender. Lavender lemonade, lavender shortbread, lavender sugar and the list goes on. Lavender essential oil sends me off to sleep each night. My lavender ‘Provence’ still sports a dozen blooms at a time so I’ve been harvesting them.

Yesterday, I layered lavender sprigs into a jam jar for lavender sugar. My last jar is almost empty. I use the fragrant sugar sprinkled on a dish of fresh fruit or Greek yogurt.

French sorrel is my go to green year-round. It lives in a 12-inch container near the kitchen. Last night I mixed these leaves with some butter lettuce, celery, radishes and grape tomatoes and added a tangy yogurt dressing from Epicurious.

My year-round cut-and-come again celery lives in another 12-inch container and is a ready source for soups and salads. 

Sometimes I dry the leaves to make celery salt which you can read about here.

Another small round of strawberry guavas keep me happy. They’re larger and I stood next to the tree yesterday and ate a bunch, warmed by the sun and all the volatile flavor oils working their magic on my taste buds.

Lavender to start and a bouquet of asters to close. It must be October in San Diego.

See what other garden bloggers are harvesting on Harvest Monday hosted by Our Happy Acres.