Fresh herbs straight out of the garden. How good is that!
There are some perennial herbs that last at least two years and some more than that.
This column has mentioned before that a great growing herb is mint in its many varieties, and how easy they are to grow.
With the common mint, one should never have to buy a plant from the shop. All you need are a few solid stalks, put them in a glass of water for a few weeks, wait for the roots to grow then plant in a pot.
The reason for planting in a pot is that they are a veracious grower and should you plant in the ground you will have an abundance of mint growing and they will root everywhere.
Growing them in a pot keeps the plant to the size you require and if it grows more than you want, a haircut or trim is all that is required. Turn the pot over and trim any excess roots growing from the bottom of the container. Keep the water up to it, a little fertiliser and your mint will keep for years.
Spring onions are another plant that keeps giving. Just cut the tops off and wait till they grow again.
Chives, oregano, sage and marjoram are all perennial herbs and will thrive in pots on the window sill or your garden.
Rosemary is another woody perennial herb, suitable for certain dishes and requires constant harvesting.
They have evergreen needle like leaves and are said to be a native to the Mediterranean region and are part of the mint family
There are many cooks and chefs that constantly use herbs in their dishes to enhance other flavours and add a touch of difference to the meals they prepare.
Herbs have been used for thousands of years to add flavour to meals, as a medicine and as a preservative.
Garlic is useful for those with a mildly elevated blood pressure and although quite pungent at times is good for you.
Garlic is consumed in South Korea by many people and the early morning flights are often called the “Garlic express”, the smell is quite overpowering.
Some herbs have unique medicinal qualities and are said to protect against cancer while others are rich in antioxidants.
Fresh herbs are higher in antioxidant levels than the dried varieties or processed herbs, while many are only limited by your imagination and can be added to most recipes.
Maybe this column has stirred you into using a few more herbs in your recipes and growing some for your own use.
Till next time.
