In our January 2017 issue, we chatted about blooming beautiful edible flowers. It’s a new year and we’re entertaining with herbs! Make the most of your herb garden and use your herbs in new ways. Try cooking, decorating, and drying herbs.
Below, find 3 inventive ways with herbs:
These are the easiest to grow. Once herbs like oregano, marjoram, rosemary, thyme, lemon verbena, lemongrass, bay and other perennial herbs are established, they need very little other than occasional watering.
- These herbs require full sun and well-drained, fertile soil. They grow well in large containers.
- Pick regularly to encourage more growth.
Light ’em up!
- Wrap fresh herbs in foil, punch holes in the foil parcel and place next to the coals and the herb flavoured smoke will infuse food on the fire. This works best on braais with a lid that closes, but will add a herby flavour to food on an open braai. (Robust herbs like oregano, thyme, lemongrass, rosemary and bay.)
- Use herbs as skewers for vegetables and meat. (Lemongrass, rosemary and bay.)
Blitz mixed herbs (marjoram, oregano, rosemary and thyme) in a food processor. For every 1 cup of herbs, add 2 cups sea salt and ½ teaspoon lime zest. Finely blend 1 cup at a time, until the salt is smooth and green.
By Jane Griffiths