By last weekend my nice little hummocks of herbs were looking decidedly overgrown and shaggy. The thyme, which flowered beautifully in late spring, suddenly looked splayed and tired like someone who’s had too much to drink at a party. The sage had plans for world domination – in just over two years it had grown from barely six inches across to almost four feet wide!
Sage and thyme, along with other …Read More
Herbs are the icing on the gardener’s cake. They’re that ‘little extra something’ that you don’t really need, but yet… they’re one of the types of plant that almost everyone tries to grow. After all, what would roast lamb be without mint sauce made from leaves that were growing in the garden not two hours ago? What would roast pork be without sage and onion lending their subtle depths of …Read More
After a week’s holiday I strutted around the garden on Sunday like a horticultural Victor Meldrew. Having said that, the cries of “I don’t BELIEEEEVE IT!” were generally ones of happiness rather than exasperation and despair. Pots of crocus (the sublime ‘Zwanenburg Bronze’) that I thought had come up blind were flowering at full throttle, showing their deep gold and bronze faces to the spring sunshine. Broad beans on the …Read More
Basil is the common name for the herb Ocimum basilicum and one of the most widely-used herbs in the world, from pesto to pasta sauces, basil runs the kitchen. It is usually used at the last moment of cooking, as cooking it quickly destroys its flavour. Being a common household herb we thought we would share three delicious recipes with you, a luxurious starter, main course and a dessert using fresh …Read More