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Little manila coin envelopes filled with seeds of a dark purple poppy, cobalt blue love-in-a-mist, fragrant sweet peas, ruby orach, rusty foxglove — and yes, Miss Willmott’s “ghost” — make up my garden’s currency.

The garden’s blowsy beauty is enhanced by plants left to go to seed, like the ferny fluffs of asparagus and fennel, and the tumbled masses of red- and gold-tinged orach.

Ube, a purple yam, is the new “It” root vegetable; orach, also called mountain spinach, could be the new kale.

Try purple orach, too, with its tender foliage, rich in antioxidants.

The herbs used for jouutes are “borage, violet, mallows, parsley, young worts, beet, avens, buglos and orach”; and it is recommended to use two or three marrow bones in making the broth.