Herbal Kitchen Garden Collection
Where would the deliciousness in our food be without herbs? Literally filled with flavour, herbs have a long history of use in the kitchen as well as in the clinic. Herbalist-Chefs have discovered which plants are best for enhancing the taste as well as the health benefits of our diet; spicy, sweet, aromatic or tangy, they all bring out the best in every dish – and our digestion.
The flavours in our Herbal Kitchen Garden come mainly from the essential oils that keep the plants – and us – in good health. We have chosen some of our favourites for you to grow a mouth-watering garden; basil leaf is famous for its verdant freshness; fennel overflows with sweetness (try nibbling the fresh seeds); lovage leaf has a distinctive celery-like flavour; oregano has strong spicy notes; sage tastes of pine forests; thyme is distinctively woody and warming.
While it is mostly the leaves we grow for the kitchen, some of these herbs – especially oregano, fennel and thyme – also produce stunning flowers that will bring your garden to life with sound of buzzing bees.
Species in the collection: Basil, Genovese; Fennel; Lovage; Oregano; Sage, Garden & Thyme, Common.
How to Use
Nothing is better to lift a meal than fresh herbs straight from your garden.
Six-Herb Super-Pesto
100g fresh herbs – 75% fresh basil, 25% mix of fennel fronds, lovage leaf, oregano leaf, sage leaf, thyme leaf.
150ml olive oil.
50g pine nuts (walnuts also good).
1 clove of garlic (optional).
Salt & pepper.
Lightly toast the nuts, allow to cool. Roughly blend the nuts with remainder of the ingredients and if you don’t eat it all at once, store in an airtight jar in the fridge. Pour a layer of oil over the top to keep it at its freshest.
Herbal Kitchen Oils
Making home-made herbal oils for the kitchen is delicious. Use 1 part herb : 4 parts oil and infuse for 2 weeks. If using fresh plants you should ‘wilt’ them for 6 hours first to remove some moisture and then strain to ensure no water remains.
Dried Kitchen Garden Herbs
Once you start drying your own Kitchen herbs you will realise how good dried herbs can actually be. Lay them out on a rack and keep in a warm – around 35C – and well ventilated area for 12-24 hours, or until crisp and dry. Basil and lovage leaf must be handled especially carefully and used in a short space of time as they easily loose their flavour. Pick individual leaves and place neatly on your drying rack. A dehydrator may be best for the very delicate leaves and store in an airtight container. Fennel seed, oregano, sage and thyme all store well to keep for your over winter supplies.
Remember to take your herbs with every meal and always read the specific information on each individual herb to find out how to use them properly.
