This week was (mostly) herbs. :)
Prunus laurocerasus - cherry or English laurel
A shrub with evergreen glossy foliage that makes a quick hedge or screen for shade or semi shade. Will carry white flower spikes in the spring where not kept pruned.
*RHS award of garden merit
Size: 6x10m
Cultivation notes:
Plant November to March, add a 5 cm layer of mulch and water in drought conditions.
Large leaves, so hedges should be pruned by hand with secateurs, not with a hedge trimmer.
Not suitable for small gardens
Inexplicably popular;
Prunus lusitanica would be a better and, imnsho, prettier option.
Cotoneaster horizontalis
An evergreen ground cover shrub with spring blossom, red berries and rich autumn colour. Can also be used as a wall plant on shady walls, or for covering banks.
*RHS award of garden merit
Size: 60 cm x 1.5 m
Cultivation notes:
Plant November to March, add a 5 cm layer of mulch and water in drought conditions.
May lose leaves in very cold weather.
Dryopteris felix-mas - male/buckler/wood fern
A robust semi-evergreen tufted fern, suitable for ground cover, wild naturalistic gardens and for the seaside.
*RHS award of garden merit
Size: 1.2x1 m
Cultivation notes:
Prefers moist, humus rich soils that don't dry out and partial shade in sheltered locations.
Herbs:
Petroselinum hortense - flat or French parsley
Milder than curly parsley. Goes well with red onions and capers.
Easier to grow than
P. crispum.
Petroselinum crispum - curly parsley
Stronger flavour than
P. hortense; a savoury flavour suited to soups and stews.
Also as a digestive when chewed fresh
Rosmarinus officinalis - rosemary
For Mediterranean cooking and with lamb and roast vegetables.
Essential oils used in shampoos and shower gels.
Cultivation note:
Slow to establish and should not be harvested at all for the first couple of years.
Thymus vulgaris - thyme
Traditionally used in stuffings.
Makes an attractive ground cover for dry, sunny location and is easy to grow.
Salvia officinalis - sage
Strong flavour, best used in things that cook slowly, such as stews. Also traditionally used in stuffings.
Like many traditional herbs, prefers a dry, sun-baked situation. Originally a desert plant.
Mentha piperita - pepper mint
Garnish, herbal teas.
Cultivation note: very
invasive, always grow in a container.
Origanum vulgare 'Aureum' - golden oregano
Traditionally used in Italian cooking; oregano works well with tomato dishes.
Artemisia dracunculus - tarragon
Has a mild flavour that goes with fish and chicken, especially in a cream sauce. Used in French cooking, and for flavouring vinegar.
Allium schoenoprasum - chives
Mild onion flavour which disappears with cooking: add at the very end or use in salads.
Flowers also edible.
Tropaeolum majus - nasturtium
Edible flowers and leaves with a peppery, rocket-like flavour. Use as garnish and in salads.
Melissa officinalis - lemon balm
Lemon scented foliage can be used to make a mild herbal tea or as garnish. A good plant for sensory gardens.
Foeniculum vulgare 'Purpureum'/'Nigra' - bronze fennel
An architectural plant with impressive, dark frothy leaves. Traditionally used as a herb with fish.
Seeds can be used in curries.
Cultivation notes for herbs
Choose a sunny spot close to the kitchen door for easy access. The soil should be well-drained, so a raised bed may be the best option.
Planting:
Prepare the soil of your intended herb bed well by cultivating it thoroughly and removing any stones and weeds. Incorporate some well-rotted F.Y.M., as herbs are hungry plants.
After planting, make sure to water the herbs well and don't let them dry out in dry weather; adding a 5 cm layer of bark as mulching will hep with this.
Keep your herbs lightly trimmed: this encourages branching and bushier plants, and you can use the clippings in the kitchen.
For keeping up the nutrients in the soil use a slow-release organic fertiliser such as chicken or seaweed pellets.
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Bonus recipe: Roast Butternut Squash - quick & easy version
Ingredients:
1 Butternut Squash
Ground coriander
Olive oil
Dried oregano
Fennel seeds
Chilli powder of flakes
Salt
Freshly ground black pepper
Turn oven on to about 190°C
Deseed squash & chop into chunks. Put aside.
In a little bowl, mix the olive oil, spices and herb (exact amounts depend on the size of your squash and your palate. careful with the chilli.).
Spread squash chunks onto a baking tray, drizzle with the spiced oil and rub it in making sure all squash surfaces get oily.
Cook until cooked. Exact time depends on the size of the chunks and how ripe your squash was. Almost certainly more than half an hour, probably not as much as an hour.
The longer & more complicated version involves fresh garlic, a longer list of spices and a mortar and pestle; this is an "I have a squash, what do I have in the cupboard" bastardisation thereof.
