10 HERBS FOR GARDENING AND COOKING
Granny Mouse Country House & Spa, with its serene and picturesque location along the Lions River, is known for its beautiful garden setting and fabulous food offered in the Bistro and superb Eaves restaurants.
General Manager, Sean Granger, says that many guests tell them that, on returning home, they feel inspired by the gourmet offering and even begin transforming their own gardens so that they can add flavour in the kitchen.
“Well, we have plenty of suggestions for combining the two. With these herbs creating beauty and aromas in your garden, you will want to add those fragrances and flavours to your meals,” he smiles.
- BASIL: Sweet basil does best with morning sun and afternoon shade. Grow in fertile, well-composted soil that drains well. For lush leaves, water regularly and feed with a liquid feed once a month. Pinch off the white flower heads to prevent plants going to seed. Purple basil and cinnamon basil are beautiful additions to your landscape as well as salads. Basil is the must-have sibling for tomato dishes as it tends to tone down the acidity and enhances the natural sweetness. This herb is a must for pizzas, pastas and various sauces and teams well with mozzarella and parmesan.
- DILL: Dill grows 1m high and needs full sun and well-composted soil. Don’t plant it with fennel or tomatoes. The fresh leaves are more flavourful than dried. It attracts beneficial insects. In the kitchen, the feathery light leaves make the perfect garnish but are also useful in salads, soups and stews as well as seafood and omelettes. The entire plant is edible.
- PARSLEY: Parsley comes in a host of different shapes and sizes and grows best in fertile soil in sun or semi-shade. It requires consistently moist (but not waterlogged) soil and should be fertilised once a month as it is a heavy feeder. The tastiest leaves are produced in the first growing season, so regard it as an annual and replace every season. On your menu, parsley will feature in everything from salads and soups to casseroles and vegetables.
- MINT: For many, this is the ultimate summer herb and it is available in a number of flavourful varieties. Plants spread quickly and grow in sun or semi-shade. They like plenty of water, but well-drained soil. For bushy, healthy plants, cut back regularly. Pop some mint in iced water with some cut fruit for a refreshing drink to ward off the summer heat or use it in cocktails. On the culinary side, mint is probably best known as an accompaniment to roast lamb, although it is also great in salads and even in pickles.
- ORIGANUM: Origanum is a low-growing, frost-hardy evergreen herb. It does well in full sun, in well-composted soil that drains well. For variety, plant spreading or upright golden origanum and cream-and-green ‘Country Cream’. All varieties are equally flavourful. This herb comes packed with healthy properties and is a known anti-oxidant and anti-inflammatory. It is also rich in vitamins. Origanum adds a bite of flavour to soups and pizzas and it is a popular ingredient in Greek and Mediterranean dishes where it is often teamed with vegetables such as zucchini, egg plant and cauliflower and used in marinades for lamb, beef and chicken.
- THYME: In its original form or as lemon thyme, this is a hardy, bushy little perennial that grows in full sun and in ordinary garden soil. Regular picking keeps plants bushy and prevents them from getting woody. In the kitchen, you can team it with pasta, soups, roasted vegetables, pizza and a variety of sauces. Thyme is also great with chicken, meat, pork, beef and even fish.
- ROSEMARY: Rosemary is one of the most heat tolerant herbs and thrives in hot, dry conditions. It has needle-like leaves and a woody stem. It can be propagated from seeds or cuttings and it can grow quite tall if left to its own devices. Its best known for adding flavour to roasted vegetables and lamb and it is great when used in salad dressings or even breads. Break off a branch and you have the perfect whisk for a salad dressing that adds in flavour at the same time.
- CHIVES: Chives are clump-forming perennials that grow to a height of 50cm, with deep green, onion-like leaves and heads of mauve-pink flowers in summer. Chives grow easily in any soil, in full sun or partial shade and need regular watering. Serve it up with fish and seafood, potato dishes and even in dips.
- ROCKET: Rocket is probably the easiest herb to grow from seed. Kirchhoffs has two types available in seed packets: wild rocket (Diplotaxis tenuifolia) and garden rocket (Eruca sativa). Both rocket varieties like rich, well-composted, friable soil and plenty of water. Sow directly or into containers, in full sun or semi shade. Wild rocket, with edible yellow flowers, has a stronger flavour than normal rocket. It can be sown all year round in mild climates and is slower growing than garden rocket, with a garden height of 20cm. Rocket does better as a cool-season crop because the flavour of the leaves gets stronger as summer progresses and if it flowers. Rather remove flowering stems. For a longer harvest, sow a small quantity at a time and then succession sow every 2 – 3 weeks. Water regularly and feed weekly. Harvest constantly and cut down 2 – 3 times during the season. Once picked, the strong peppery flavour of the leaves is a great pick up for salads and sauces. Rocket is also often used in pasta and risotto dishes with a rocket pasta providing a great flavour boost.
- LEMONGRASS: An evergreen, lemongrass is very easy to grow, needing rich, well-draining soil and a moderate amount of water. Plant in full sun or morning sun with afternoon shade, and feed at the beginning of spring for optimal growth. This grass comes from the tropics and is not cut out for frost. It will most likely die back during winter but should sprout once again in spring. Plants should be cut back in spring to encourage new growth. Believe it or not, it is almost impossible to kill in the garden! Lemongrass is seldom affected by pests or diseases, but fungal diseases can be a problem during long rainy spells. The easiest cure for this is to cut the leaves right back and dispose of the affected matter. In the garden, you can use the cut leaves as an insect-repelling mulch around your ornamentals or other veg. It can be planted with other herbs, especially lemon balm and thyme or mint. Lemongrass is a must in Southeast Asian cuisine where it shines in curries and salads, although it can add a special citrusy flavour to roasts and casseroles.
