Meet the Herbs...

This year the herb patch is positively flourishing, the wet weather seems to suit most of the plants and even those that traditionally favour the summer sun and dry soil are lush and plentiful. Lucky me!

I grow the majority of my herbs in Belfast sinks; the exceptions being Basil which I grow in huge quantities in the poly tunnel and Parsley which I direct sow in rows in the veg garden. I use the herbs in so many of the dishes that I cook and also add them chopped to salads for added interest and extra flavour. The Basil is turned into pesto and frozen; I freeze without the cheese and simply add the Parmesan after defrosting and any herbs that won't survive the cold weather are gathered in summer and dried in my dehydrator.
This is what I'm growing this year;

Flat Leaf Parsley
Direct sown in the veg garden; this is the most versatile herb, we eat it added to omelettes and chopped into salads.

Coriander
Sown in modules in the poly tunnel in March then planted outside in late May. Great for salsa's and in guacamole...the essential herb for Mexican cooking.

       

Tarragon
Grown from seed. I only grow French Tarragon; the Russian has a far more bitter taste which can be quite unpleasant.
The essential ingredient in a Bernaise Sauce

Sage
Module sown and raised in the poly tunnel until the threat of frost had passed. I dry this in my dehydrator or in bunches hung from the ceiling...the perfect herb for comforting winter casseroles

Chives
Sown in trays then planted outside. I love the subtle oniony taste in omelettes, chopped into salads and added to recipes that need a hint of onion without the full on onion flavour. The flowers taste wonderful too and can be used to flavour vinegar

Thyme
As good dried as it is fresh...the bees love the tiny pink flowers and just brushing against it releases a heady scent.

Mint
I grow Apple Mint, Peppermint and Chocolate Mint, all the bushes are well contained within their own pots to prevent them taking over the garden! I love the Apple Mint infused to make a refreshing tea and the Peppermint torn over new potatoes

Basil
Module sown then planted directly into the soil in the poly. Harvested in late summer and used in my kitchen to make Pesto and to add to pasta sauces and risottos

Oregano
Grown from seed, used almost daily in sauces and with pasta...along with Basil this is the herb I wouldn't be without

 

Rosemary and Lavender

The Rosemary was grown from cuttings taken from a friend's plant; the lavender I bought as plug plants. Both woody herbs are used sparingly to avoid any hint of soapiness. I dry the lavender in bunches hung from the ceiling.

I also grow Lemon Balm (the bees love it and I add it to homemade balms and salves), Feverfew, Dill (self seeds like crazy! Fab with fish and chopped into potato salad) Bay (for bouquet-garni and added fresh to hearty stews and casseroles) and Fennel (strong aniseed flavour used in much the same way as Dill, and in addition I save and dry the seeds and add them to the store cupboard).

Herbs can be grown in the smallest of gardens, in window boxes or even on your kitchen windowsill...there really is no excuse not to get growing!

Why is it always Jam tomorrow?

Having harvested a huge amount of Rhubarb from both the plot and the veg garden this year I've been jam making with earnest. I know that I probably won't eat half the jars I've made but it won't go to waste; friends who enjoyed it slathered on crusty bread last year will no doubt be pleased to be gifted jars of this years 'vintage' and if all else fails I'll spread in in between sponge cakes with lots of buttercream...yum!

Here's what I did...
I took 2kgs of chopped Rhubarb and gave it a good rinse

I then added the same amount of Jam Sugar and 1/2 pint of water
After a good stir I gave the sugar and Rhubarb time to get to know each other...

After an hour I split 4 vanilla pods lengthways and added to the pan before gently heating to allow the sugar to dissolve

When the sugar was thoroughly dissolved I increased the heat until the jam was at a rolling boil and checked the temperature using a jam thermometer
When I was confident that the jam was a good set (put a plate in the fridge and spoon some jam on it; if it forms a skin it's a good set)  I poured it into sterilised jars that had been warmed in the oven.

This jam should keep for approximate 6 months in a cool dark place. Once opened I kept mine in the fridge.
Enjoy!